Tip: if you do your herb garden indoors, line your pots with coffee filters or cloth before filling with dirt. The lining keeps the dirt in the pot instead of it coming out the holes when watering.
What I learned from Martha Stewart is never to use the blade of my knife to scrape food from my cutting board. Rather, use the back of the knife to save the sharpness of the blade. 🙌🏻
I've been a fan for a long time... but this round-up techniques video was not only useful, informative, and so necessary but also typically "Chef John" humorous. Thanx.
Hey Chef John!!!: I'm vacationing in Whistler, Canada and just showed the servers here in Nita Lodge how to eat the chicken wings and they were blown away!!! They can't wait to let the guests know when they order the chicken wings on the menu. This is what I love about traveling! And of course CHEF JOHN!!! THANK YOU!
Very old advice here Chef. Never dump out the hot water from boiling eggs. Save that water and use it to water plants in the garden. They really enjoy that little boost off calcium.
@@esthervolkan6946 What if I used that water to boil pasta at some point? I often set up a pot of boiling water and a sautee pan when I do weeknight pasta dishes, and I wonder if the starch would cause any unintended problems? in any case thank u both for the advice!!! Sharing information like that is so wonderful
Roses also enjoy the eggs shells. I used to crunch mine up pretty fine and gently work them in around the base, 5-6" from the base actually, of whichever bush looked like it need a boost the most. It doesn't matter if they are cooked, or just shells from breakfast eggs. Water them in good after ya get them worked in. They like tea bags too. Sans any plastic. I think even banana skins? But I could be wrong about that. It may be another shrub/flower that like banana skins.
@@luci4087 I personally never used vinegar or salt to cook my hard boiled eggs. I know some ppl do use vinegar (never hard of using salt to hard boil eggs tho), they say vinegar helps to remove the shell when peeling. I've tried it and couldn't see a difference. In my experience the fresher the egg, the harder to peel, even if vinegar was used in the boiling water. If I were you, I'd err on the side of caution. I wouldn't use any water with salt or vinegar added as both will/could kill plants.
I tried the Fries trick and it totally works. Regarding the herbs: I remember going into the woods with my granddad to pick up oregano, sage, and bay leaves. I didn't appreciate at the time the significance of what we were doing. It's all a housing development now.
Some new good tricks, corn, salt, and pomegranate are winners but have to try them first, and some old ones, if I get Mayo in my hands I lick it, use a spatula or put all the ingredients in that same jars always works, herbs rosemary and themes are more durable, basil, parsley, and chives got to replace them, green onions much easier to grow, I never bring left over from a restaurant so fried potatoes and pizza just leave them behind. Thanks for the steps while waiting for the corn, I do squads! xoxo
Similiar problem with a soggy pita sandwich on the drive home, so I flip it up side down. The juice from the tomato drains away from the bottom--still fresh after I get home.
Thank you again, Corporate Overlords. Absolutely brilliant compilation! A classic example of Chef John being and doing what he does best, AND, tips even us seasoned Food Wishers appreciate. (Like trying to remember "how many minutes for hard boiled again?") WTG!
Hello Chef John, Love all your videos. Your actually a good chef and a funny guy. Just an additional tip for cooking corn on the cob in the MW. Step 1: Remove loose leaves. Step 2: Trim the stem. (Leave about 2 inches of the stem). Step 3: Cut through leaves and silk into the cob about ¼”deep around the circumference . Don’t cut the end off. Step 4: Cook in MW and proceed per the video. Leaving the stem on makes it easier to remove the husk and silk as you show and makes it easier to butter salt, pepper, etc. and eat. I hope this helps. Enjoy and have a great day.
My trick when I slice and dice onions is to bisect the stem and then peeling back the skin, but leaving it attached at the stem. This way, the skin acts as a handle for the half-onion and you can do your cross cuts right to the nub. Push the thumb and fingertips against the end of the onion with the palm gripping the skin.
I learned a long time ago, plant mint in a container. We bought a house with mint planted in an open area. It took over the yard. Mowing was fragrant but it took forever to get the mint out and the grass to grow back.
Always a win to watch Chef John. Worth every minute. Since so much of the West is threatened by water problems i would really appreciate a video on kitchen conservation techniques as a future compilation. Focused on less waste, what to do with waste but more importantly methods to save water. My largest contribution to conservation was having no children but I keep trying to do more to help. 😌☺️
Hello the most effective thing most people can do is redesign their local environments to absorb rainwater and remove thirsty ornamental plants so much less watering must be done
Allowing the parsley to grow big is good if you dehydrate them. Mix.with the other herbs, dehydrated, to make your own dry rubs but keeping them all separate too means you can add to many things over winter.for that bright herb pop.
The real lesson here is that Chef John's always been a font of cooking wisdom, but has really really upped his videographer game over the years. (Food Wish : Mantu, maybe on a platter of Norinj rice if I can push my luck)
This entire compilation is excellent but as a disabled person that corn trick - OMG -- literally life changing in that I can enjoy one of my absolute fave things again so easily!
I don't remember where I learned the pizza re-heating trick, but once I showed my friend and he could not believe how what a great it made the pizza and always used that method. He always thanked me for showing him. I never thought of doing the same with fries!
I recently thought about never using pomegranades ever again because the kitchen looked like a slaughterhouse. The solution is so frickin' obvious! Thanks, Chef!
I use the steaming method for boiling eggs. I start by boiling one inch of water in a large saucepan. Place steamer basket containing the eggs in the pan. Cover and reduce the heat to medium low, at a bare simmer, steam 11 minutes for hard and 6 minutes for soft . Then place the eggs in a sealable container with ice water for 15 minutes. Drain out half the water, close the lid, and shake the container about 40 times. They peel easily.
For some of us, another necessary herb is cilantro (aka fresh coriander). It's very fast growing, fast to germinate, and it's great not to have to buy five times more than you need, and the rest rots. Oh! And, if you don't use it all, you can let one of the plants go to seed, so you can replant it as needed.
These were brilliant! Thank you! I knew about reheating pizza in a pan (than you, America’s Test Kitchen). But the other tips were mostly new to me. I love flipping food, but once in a while, it doesn’t quite stay in the pan (like my scrambled eggs in the saucepan the other night). So thank you for that tip, and the one about the herb garden (I love basil!).
A trick about too-hot corn on the cobb is, after it has been boiled, put it under running cold water for a minute. This cools it down greatly but , since the core is still boiling hot, it'll stay warm enough to eat without the need for corn holder or whatever they are called.
The pizza reheating trick... that's the ticket. I've been doing basically that technique for years and years. Here's another pro-tip ON TOP of that pro-tip: it works just as well to reheat the pizza in the microwave for a minute to get it pliable and the top melted juuust a bit, then put it in a frying pan to crisp the bottom and reheat it all the way. Tremendous 👌
I have a great tip for reheating pizza, put slices directly on the rack and set the temperature to 350 f and when the oven beeps that it has finished preheated it's done! Perfect every time
I use window screening as a drainage barrier to prevent soil loss above the drainage rocks in my flower pots. Use that for a non-decomposing barrier in herb pots.
As I watched Chef John planting his potted herb garden, I felt a pang of sadness because I’m facing how to bring my potted herbs inside for the winter and getting them to thrive indoors.......it never seems to work all that great-- but I keep trying.
The cheeseball flipping 'technique' shown is officially known as 'sautéeing', derived from the French word 'sauté' which is past-tense for the verb 'sauter', which translates directly and correctly to 'jump'. Every recipe in history with the term 'sautéed' just means that you make the food 'jump' in the pan like that. And it's not ONLY back & forth. It's a flip of the wrist that combines the back & forth with a bit of a flip upwards, as Chef John no doubt has done millions of times but for the sake of teaching to beginners, that oversimplification is a good, valid way of teaching people how to 'sautée' pretty much anything in a pan.
ALWAYS great....even if you know a few of them. The corn-on-cob thing I've been doing for over 30 yrs.....SO great and easy! I cook my microwaved corn for only 1 (one) minute!
Great tips!!! I only would recommend a brief mention of the importance of iodine in the diet, which I think iodized table salt is most people's main source of it (thyroid health is very important).
@@esthervolkan6946 It's not one of those things that gets much press. Not sure why. Also, maybe chefs like the Barefoot Contessa made it sexy to use kosher salt in everything. Not to disparage her though.
@@esthervolkan6946 iodine deficiency really only happened in communities that didn't have access to fresh seafood and dairy. As long as you're eating those relatively often you'll be fine
@@Yourantsally I was taught that the reason iodine was added to table salt was the high incidence of goiter in a large swath of the lower Midwest sweeping down to through the midAtlantic states, where the soil is iodine deficient. It's called the Goiter Belt. P.S. Seafood wasn't common in a lot of the Midwest at one time.
I really need to do the garlic peeling test myself. I have seen it done and that it works (as is shown here) and others who say it is completely bogus and totally does not work. That said, I trust chef John more than all the others. I still need to test this.
yes, as always I enjoy your video you make it so easy, love the corn string removal, thank you for that...but I found everything enjoyable..you made my Sunday 👍🏼👍🏼💥💥sun for San Francisco 😊
Ever since the pizza reheat video, it's the only way I've done it. it DOES take a little practice to figure out your stove's correct heat, because you might burn the crust if not careful. But it's great.
If you are in one of the goiter belts, use iodized table salt. Your thyroid gland doesn’t work with out the iodized salt. And goiter used to be a major issue in much of inland America. Adding the iodine cured the problem. But, that was three to six generations ago, so most of us today, have no memory of it. And, wouldn’t recognize the issue if started t crop up.
I don't know what the goiter belt is and wish I did. I always used iodine salt until lately when all the professional chefs recommend kosher sea salt which does not contain iodine. One person said the iodized salt (Morton's) I used was disgusting because it contained a preservative. I don't get it.
@@esthervolkan6946 Sea salt is used by chefs because is is larger lighter flakes. Sea Salt and Kosher Salt have about twice the volume of mined salts of the same weight. So, it makes it less sensitive to the mount you add with a pinch. There is no preservative in table salt. There may be an anti caking agent added, but if you look most salts have an anti aging agent added. The goiter belts are the inland areas where very little oily fish is consumed. the ocean dwelling fish have iodine absorbed front eh ocean. Inland, fresh water fish don’t have the iodine in them. So, if you are living in an inland area, there is no iodine in your diet and you need to supplement. When I was a kid, we lived on a farm outside of Boise. We grew our own grass fed beef, milked our own cow, grew chickens for eggs and meat, raised an acre of vegetables which Mom canned or froze, and had our own fruit orchard, plus blackberries, raspberries, and straw berries. Completely self contained. Mom read somewhere that salt was bad for you and pretty nearly e lei instead it from the diet. My younger brother and I were, given ViDaylin with minerals every day, which contained iodine. Everyone except the younger brother and I developed thyroid issues which plagued them for the rest of their lives, because our wonderful, all natural diets had no natural source of iodine.
Hey chef John I really enjoyed your sense of humor in this one. Now that you have got us fighting the war against throwing out old jars of mayonnaise can you do a video on what to do with our old peanut butter jars? I bet you could come up with a good peanut sauce from an old chart.
That is exactly how I warmed pizza (before I got my air fryer toaster oven). That is exactly how I reheat French fries, the BEST! I haven't tried to corn husk removing technique yet, but I WILL!! Thanks for all the great tips!
I have a cafe-style sandwich press with a little latch thingy on the side which lets you prop the lid open at various heights for making open-faced melts etc. It works just like Chef John's pan-fried-pizza reheating method, but it's even quicker because the toppings are heating through while the base gets crisp. I actually can't remember the last time I made a toasted sandwich with it, but it gets the pizza reheating duty at least once or twice a month.
I switched to steaming my eggs about 6 months ago. Steam 1 dozen eggs for 17 minutes then cool them off in an ice bath. Perfectly cooked easy to peel every time.
17 minutes seems like way too long. I've been cooking eggs by steam for over a decade. In a commercial steamer it took 11 minutes for a perfectly cooked hard egg with no grey/green ring and the yolk wasn't chalky. At home it can take 10-12 for the same results depending on the pan, and the amount of eggs you're using. 17 minutes would way overcook them. They would be dry and chalky with that horrid grey/green ring around the yolk.
Re: Herbs Basil is very temperature-sensitive. In colder climates (I live in Canada), the first frost will kill your basil. In fact, you shouldn't even keep it in the fridge. What I do is to harvest it and hang it to dry in a dry and relatively unused part of my house. By mid-winter, it is perfectly dry and suitable to pack away. I do the same with tarragon, although the tarragon will not winter-kill, but becomes hard to find in the stores at times. Sage seems pretty winter-hardy, as is thyme. The hardiness of oregano is an unknown to me. Chives and mint can't be killed
the onion is easy, cut it in half as is. slice the top end off on the board (not the root) use your thumb and peel a layer or two back to the root, rip that off. You are good to go. It is not hard, don’t use a dull chefs knife. Garlic is easy also, Put a clove down on the board, Give it a whack with the flat of the knife, then cut the root end off. The skin comes right off and you can start with your dice / etc, Honestly these “hacks” are not that necessary, two metal bowls and dirtying them only makes sense if your are doing a huge amount of garlic. I don’t get why people struggle with onions, or garlic they are easy and if you get the fundamentals down you will enjoy cooking more especially with these as they are in a huge amount of recipes and preparations. If you are hopeless with the knives you can get a mandolin and a garlic press. be careful with the mando, it’s a serious tool.
I love these tips from the funniest food channel! Now I'm going to watch some SmartHistory videos, as they are another great channel that uses the same music.
The mayonnaise jar trick, works with just about any condiment, and even jarred salad dressing you want to freshen up. Down to the last bit of oyster sauce in the jar, add a couple of tablespoons of soy sauce, and shake, then add to the sauce for your stir fry.
Love the pizza hack, can't wait to try it. For the fries, if you have a fryer at home, just start warming it when your delivery person is on the way. By the time they get to your home, oil will be hot and flash fry them back to life.
![[LIVE] : ONE ลุมพินี 80 | คู่เอก "รักษ์ vs ยอดนำชัย"](http://i.ytimg.com/vi/ckLMRorsMeY/mqdefault.jpg)
Tip: if you do your herb garden indoors, line your pots with coffee filters or cloth before filling with dirt. The lining keeps the dirt in the pot instead of it coming out the holes when watering.
❤❤❤ this idea.
Also, be aware that Clay pots wick water, so you may need to line it 1st (I use a plastic bag) or don't use clay
Genius
do your herb gardening in cloth pots so the roots air prune and plants aren't stunted in solid pots
How long before they completely decompose?
Thanks Chef John. Who'd thunk? 60 years old and I'm still learning something new. Very useful tips today. I loved all of them.🥰
Loved the garlic tip
What I learned from Martha Stewart is never to use the blade of my knife to scrape food from my cutting board. Rather, use the back of the knife to save the sharpness of the blade. 🙌🏻
Chef John...you have taken "Re-heat" to a new level! No longer is it a bad word
I've been a fan for a long time... but this round-up techniques video was not only useful, informative, and so necessary but also typically "Chef John" humorous. Thanx.
Hey Chef John!!!: I'm vacationing in Whistler, Canada and just showed the servers here in Nita Lodge how to eat the chicken wings and they were blown away!!! They can't wait to let the guests know when they order the chicken wings on the menu. This is what I love about traveling! And of course CHEF JOHN!!! THANK YOU!
Kenji López-Alt posted what should be the definitive boiled egg guide. The science he did is so amazing.
Easter eggs
I work weekends and always look forward to watching your videos on Sunday, at the end of my week 🙂
This has been your best video yet. Your sense of humor was worth watching it alone.
Of all your great shows, I _really_ appreciated this "power pack"!
Very old advice here Chef. Never dump out the hot water from boiling eggs. Save that water and use it to water plants in the garden. They really enjoy that little boost off calcium.
You are correct and I did that growing organic vegetables and herbs. I also use the steamed water from steaming other vegetables to make soups.
@@esthervolkan6946 What if I used that water to boil pasta at some point? I often set up a pot of boiling water and a sautee pan when I do weeknight pasta dishes, and I wonder if the starch would cause any unintended problems?
in any case thank u both for the advice!!! Sharing information like that is so wonderful
Roses also enjoy the eggs shells. I used to crunch mine up pretty fine and gently work them in around the base, 5-6" from the base actually, of whichever bush looked like it need a boost the most. It doesn't matter if they are cooked, or just shells from breakfast eggs. Water them in good after ya get them worked in. They like tea bags too. Sans any plastic. I think even banana skins? But I could be wrong about that. It may be another shrub/flower that like banana skins.
what if there’s vinegar and salt in the water too? is that still good for the plants too?
@@luci4087 I personally never used vinegar or salt to cook my hard boiled eggs. I know some ppl do use vinegar (never hard of using salt to hard boil eggs tho), they say vinegar helps to remove the shell when peeling. I've tried it and couldn't see a difference. In my experience the fresher the egg, the harder to peel, even if vinegar was used in the boiling water.
If I were you, I'd err on the side of caution. I wouldn't use any water with salt or vinegar added as both will/could kill plants.
Hey john i tried the corn-microwave trick and that's how I'm doing corn on the cob from now on. Thank you so much.
I tried the Fries trick and it totally works. Regarding the herbs: I remember going into the woods with my granddad to pick up oregano, sage, and bay leaves. I didn't appreciate at the time the significance of what we were doing. It's all a housing development now.
‘How to make a shank out of a broken prison toothbrush’. Classic.
Chef, you're very witty and very good at what you do. Loved it! If you don't have your own TV show you will..
Some new good tricks, corn, salt, and pomegranate are winners but have to try them first, and some old ones, if I get Mayo in my hands I lick it, use a spatula or put all the ingredients in that same jars always works, herbs rosemary and themes are more durable, basil, parsley, and chives got to replace them, green onions much easier to grow, I never bring left over from a restaurant so fried potatoes and pizza just leave them behind. Thanks for the steps while waiting for the corn, I do squads! xoxo
Wow. That burger clip is the first time I've seen Chef John actually eating
Similiar problem with a soggy pita sandwich on the drive home, so I flip it up side down. The juice from the tomato drains away from the bottom--still fresh after I get home.
Great tips, especially with the chicken wings and pizza!
I always enjoy watching Chef John’s videos. They’re full of useful information at the same time so entertaining 😍
Excellent episode Chef, thanx so much for sharing...
Thank you again, Corporate Overlords. Absolutely brilliant compilation! A classic example of Chef John being and doing what he does best, AND, tips even us seasoned Food Wishers appreciate. (Like trying to remember "how many minutes for hard boiled again?") WTG!
Hello Chef John,
Love all your videos. Your actually a good chef and a funny guy.
Just an additional tip for cooking corn on the cob in the MW.
Step 1: Remove loose leaves.
Step 2: Trim the stem. (Leave about 2 inches of the stem).
Step 3: Cut through leaves and silk into the cob about ¼”deep around the circumference . Don’t cut the end off.
Step 4: Cook in MW and proceed per the video.
Leaving the stem on makes it easier to remove the husk and silk as you show
and makes it easier to butter salt, pepper, etc. and eat. I hope this helps. Enjoy and have a great day.
Also need dill and maybe tarragon. I love having herbs right outside my kitchen door. I use them so much more often. Great techniques video!
I agree. I use Dill and Tarragon as much as the other herbs.
My trick when I slice and dice onions is to bisect the stem and then peeling back the skin, but leaving it attached at the stem. This way, the skin acts as a handle for the half-onion and you can do your cross cuts right to the nub. Push the thumb and fingertips against the end of the onion with the palm gripping the skin.
I learned a long time ago, plant mint in a container. We bought a house with mint planted in an open area. It took over the yard. Mowing was fragrant but it took forever to get the mint out and the grass to grow back.
Same for sage !
Mine is taking over my stone raised garden bed. It’s about to get a big haircut
You might have to replace the soil 😬
Yes! Mint, oregano and sage are all aggressive and will crowd out any other plant they share soil with.
why not just have a mint yard? its probably better for the soil than grass.
Always a win to watch Chef John. Worth every minute. Since so much of the West is threatened by water problems i would really appreciate a video on kitchen conservation techniques as a future compilation. Focused on less waste, what to do with waste but more importantly methods to save water. My largest contribution to conservation was having no children but I keep trying to do more to help. 😌☺️
Hello the most effective thing most people can do is redesign their local environments to absorb rainwater and remove thirsty ornamental plants so much less watering must be done
Allowing the parsley to grow big is good if you dehydrate them. Mix.with the other herbs, dehydrated, to make your own dry rubs but keeping them all separate too means you can add to many things over winter.for that bright herb pop.
The real lesson here is that Chef John's always been a font of cooking wisdom, but has really really upped his videographer game over the years.
(Food Wish : Mantu, maybe on a platter of Norinj rice if I can push my luck)
This entire compilation is excellent but as a disabled person that corn trick - OMG -- literally life changing in that I can enjoy one of my absolute fave things again so easily!
I don't remember where I learned the pizza re-heating trick, but once I showed my friend and he could not believe how what a great it made the pizza and always used that method. He always thanked me for showing him. I never thought of doing the same with fries!
I recently thought about never using pomegranades ever again because the kitchen looked like a slaughterhouse. The solution is so frickin' obvious! Thanks, Chef!
I use the steaming method for boiling eggs. I start by boiling one inch of water in a large saucepan. Place steamer basket containing the eggs in the pan. Cover and reduce the heat to medium low, at a bare simmer, steam 11 minutes for hard and 6 minutes for soft . Then place the eggs in a sealable container with ice water for 15 minutes. Drain out half the water, close the lid, and shake the container about 40 times. They peel easily.
13 minutes at high heat also works perfectly.
I have been using the corn dehusking trick for a while now and it is a big help. Thanks for the recommendation.
Awesome! Egg and mayonnaise tips are also environmentally friendly. Will definitely implement
Thanks for these tips Chef John👍🏼
Been using the foil and fry pan method of reheating pizza since you posted it about 10 years ago. Really is the best method. Thanks!
I agree with your herb choices but I recently added Thai basil, and oh my! I wish I'd been growing it all along.
Thai basil is a game changer. Definitely nice and punchy, but sweet basil is still more preferable in pizza and tomato sauce imo.
For some of us, another necessary herb is cilantro (aka fresh coriander). It's very fast growing, fast to germinate, and it's great not to have to buy five times more than you need, and the rest rots. Oh! And, if you don't use it all, you can let one of the plants go to seed, so you can replant it as needed.
These were brilliant! Thank you! I knew about reheating pizza in a pan (than you, America’s Test Kitchen). But the other tips were mostly new to me. I love flipping food, but once in a while, it doesn’t quite stay in the pan (like my scrambled eggs in the saucepan the other night). So thank you for that tip, and the one about the herb garden (I love basil!).
This is the compilation video I've been waiting for!
DON'T STOP APPEARING IN YOUR VIDEOS!! You're too cute!!! 🤣
A trick about too-hot corn on the cobb is, after it has been boiled, put it under running cold water for a minute. This cools it down greatly but , since the core is still boiling hot, it'll stay warm enough to eat without the need for corn holder or whatever they are called.
Great tip!
Cornholder doesn't sound right "
Love it !!! A very good assortment of tips !!! 😊
Excellent video. I think the best so far. Great tips. Keep them coming.
Fabulous tips! Thank you chef for sharing with us. Love your sense of humour
Great tips!! I appreciate you sharing your knowledge with us! ☺️
Chef John is so hilarious 😂
BEST Cooking Hacks video EVER! THANKS!
The pizza reheating trick... that's the ticket. I've been doing basically that technique for years and years. Here's another pro-tip ON TOP of that pro-tip: it works just as well to reheat the pizza in the microwave for a minute to get it pliable and the top melted juuust a bit, then put it in a frying pan to crisp the bottom and reheat it all the way. Tremendous 👌
Man this is the best. Make more if possible chef
I have a great tip for reheating pizza, put slices directly on the rack and set the temperature to 350 f and when the oven beeps that it has finished preheated it's done! Perfect every time
Thank you again for another awesome collection video!
I use window screening as a drainage barrier to prevent soil loss above the drainage rocks in my flower pots. Use that for a non-decomposing barrier in herb pots.
LoL
LUV
The dance move!!
ABSOLUTELY LUTELY!!
I love you Chef John and I will always think of you as my Uncle.
I use my air fryer to crisp up leftover fries... they come out great!
The mayo tip started like an info-mercial lol. So good.
Yes! The first part just needed to be in black and white 😄
love that you left the outro in for the ending of each tip. so lovely to hear
Not only are your tips awesome, but you are comedy gold.
As I watched Chef John planting his potted herb garden, I felt a pang of sadness because I’m facing how to bring my potted herbs inside for the winter and getting them to thrive indoors.......it never seems to work all that great-- but I keep trying.
You crack me up, AND I always learn something from your videos.
Thanks so much!
Thank you! I really enjoy your posts.
Hahaha I tell ya CJ I had to rewind with the "shiv out of a toothbrush" crack. Love it mate. Hahahaaahha.
The cheeseball flipping 'technique' shown is officially known as 'sautéeing', derived from the French word 'sauté' which is past-tense for the verb 'sauter', which translates directly and correctly to 'jump'. Every recipe in history with the term 'sautéed' just means that you make the food 'jump' in the pan like that. And it's not ONLY back & forth. It's a flip of the wrist that combines the back & forth with a bit of a flip upwards, as Chef John no doubt has done millions of times but for the sake of teaching to beginners, that oversimplification is a good, valid way of teaching people how to 'sautée' pretty much anything in a pan.
Thank you for that information. Very interesting.
Thanks for the Pizza Tip!!!!!!!!!!
Gonna do that with pizza from now on!
This was a great video - and that homemade shank comes in handy at Black Friday sales!
ALWAYS great....even if you know a few of them. The corn-on-cob thing I've been doing for over 30 yrs.....SO great and easy! I cook my microwaved corn for only 1 (one) minute!
Me too! Love it that way
Please do more videos like this! I loved it!
Great tips!!! I only would recommend a brief mention of the importance of iodine in the diet, which I think iodized table salt is most people's main source of it (thyroid health is very important).
Thank you. I was wondering the same thing about Iodine, but people in general and Chefs don't really appear to worry about iodine. I wonder why?
@@esthervolkan6946 It's not one of those things that gets much press. Not sure why. Also, maybe chefs like the Barefoot Contessa made it sexy to use kosher salt in everything. Not to disparage her though.
@@esthervolkan6946 iodine deficiency really only happened in communities that didn't have access to fresh seafood and dairy. As long as you're eating those relatively often you'll be fine
@@Yourantsally I was taught that the reason iodine was added to table salt was the high incidence of goiter in a large swath of the lower Midwest sweeping down to through the midAtlantic states, where the soil is iodine deficient. It's called the Goiter Belt.
P.S. Seafood wasn't common in a lot of the Midwest at one time.
Use softened grass-fed butter and fresh ground black pepper, or cayenne for deviled eggs to mix with yolks, so much awesomeness!
I really need to do the garlic peeling test myself. I have seen it done and that it works (as is shown here) and others who say it is completely bogus and totally does not work. That said, I trust chef John more than all the others. I still need to test this.
I use a large jar, much easier than holding 2 bowls together. It really works!
The toothbrush! OMG 🤣🤣🤣🤣
yes, as always I enjoy your video you make it so easy, love the corn string removal, thank you for that...but I found everything enjoyable..you made my Sunday 👍🏼👍🏼💥💥sun for San Francisco 😊
I learned to flip things in a pan with dry beans, then uncooked rice. Beans are inexpensive, and very easy to sweep up.
Ever since the pizza reheat video, it's the only way I've done it. it DOES take a little practice to figure out your stove's correct heat, because you might burn the crust if not careful. But it's great.
If you are in one of the goiter belts, use iodized table salt. Your thyroid gland doesn’t work with out the iodized salt. And goiter used to be a major issue in much of inland America. Adding the iodine cured the problem. But, that was three to six generations ago, so most of us today, have no memory of it. And, wouldn’t recognize the issue if started t crop up.
I don't know what the goiter belt is and wish I did. I always used iodine salt until lately when all the professional chefs recommend kosher sea salt which does not contain iodine. One person said the iodized salt (Morton's) I used was disgusting because it contained a preservative. I don't get it.
@@esthervolkan6946 Sea salt is used by chefs because is is larger lighter flakes. Sea Salt and Kosher Salt have about twice the volume of mined salts of the same weight. So, it makes it less sensitive to the mount you add with a pinch. There is no preservative in table salt. There may be an anti caking agent added, but if you look most salts have an anti aging agent added. The goiter belts are the inland areas where very little oily fish is consumed. the ocean dwelling fish have iodine absorbed front eh ocean. Inland, fresh water fish don’t have the iodine in them. So, if you are living in an inland area, there is no iodine in your diet and you need to supplement.
When I was a kid, we lived on a farm outside of Boise. We grew our own grass fed beef, milked our own cow, grew chickens for eggs and meat, raised an acre of vegetables which Mom canned or froze, and had our own fruit orchard, plus blackberries, raspberries, and straw berries. Completely self contained. Mom read somewhere that salt was bad for you and pretty nearly e lei instead it from the diet. My younger brother and I were, given ViDaylin with minerals every day, which contained iodine. Everyone except the younger brother and I developed thyroid issues which plagued them for the rest of their lives, because our wonderful, all natural diets had no natural source of iodine.
@@randallthomas5207 Excellent, educational comment. Thank you!
I love cilantro but have never had success growing it. Basil and rosemary are really easy. I'd love to grow Mexican oregano one day.
Hey chef John I really enjoyed your sense of humor in this one. Now that you have got us fighting the war against throwing out old jars of mayonnaise can you do a video on what to do with our old peanut butter jars? I bet you could come up with a good peanut sauce from an old chart.
That is exactly how I warmed pizza (before I got my air fryer toaster oven). That is exactly how I reheat French fries, the BEST! I haven't tried to corn husk removing technique yet, but I WILL!! Thanks for all the great tips!
4:48 Insane in the Membrane ... GREAT reference !!
I have a cafe-style sandwich press with a little latch thingy on the side which lets you prop the lid open at various heights for making open-faced melts etc.
It works just like Chef John's pan-fried-pizza reheating method, but it's even quicker because the toppings are heating through while the base gets crisp.
I actually can't remember the last time I made a toasted sandwich with it, but it gets the pizza reheating duty at least once or twice a month.
Awesome! Very informative video
Thanks for sharing
That subtle dig at martha stewart in the beginning, I almost didn't catch that, but it was savage!
I switched to steaming my eggs about 6 months ago. Steam 1 dozen eggs for 17 minutes then cool them off in an ice bath. Perfectly cooked easy to peel every time.
17 minutes seems like way too long. I've been cooking eggs by steam for over a decade. In a commercial steamer it took 11 minutes for a perfectly cooked hard egg with no grey/green ring and the yolk wasn't chalky. At home it can take 10-12 for the same results depending on the pan, and the amount of eggs you're using. 17 minutes would way overcook them. They would be dry and chalky with that horrid grey/green ring around the yolk.
Re: Herbs
Basil is very temperature-sensitive. In colder climates (I live in Canada), the first frost will kill your basil. In fact, you shouldn't even keep it in the fridge. What I do is to harvest it and hang it to dry in a dry and relatively unused part of my house. By mid-winter, it is perfectly dry and suitable to pack away. I do the same with tarragon, although the tarragon will not winter-kill, but becomes hard to find in the stores at times.
Sage seems pretty winter-hardy, as is thyme.
The hardiness of oregano is an unknown to me.
Chives and mint can't be killed
I wish I could freaking shake the onion like the garlic! Thanks Chef John!
Oh man, YES
the onion is easy, cut it in half as is. slice the top end off on the board (not the root) use your thumb and peel a layer or two back to the root, rip that off. You are good to go.
It is not hard, don’t use a dull chefs knife.
Garlic is easy also, Put a clove down on the board, Give it a whack with the flat of the knife, then cut the root end off. The skin comes right off and you can start with your dice / etc,
Honestly these “hacks” are not that necessary, two metal bowls and dirtying them only makes sense if your are doing a huge amount of garlic.
I don’t get why people struggle with onions, or garlic they are easy and if you get the fundamentals down you will enjoy cooking more especially with these as they are in a huge amount of recipes and preparations.
If you are hopeless with the knives you can get a mandolin and a garlic press. be careful with the mando, it’s a serious tool.
@@jamescornwell1935 I believe you missed my point. Yes I know how to slice an onion and whack a clove, lol.
It's about time you did a video on tips and tricks.
your comment is very very nice.
They were there all along🙄 but the compilation of them together in one video is helpful.
I really love the green part of garlic ... and chard
I love these tips from the funniest food channel! Now I'm going to watch some SmartHistory videos, as they are another great channel that uses the same music.
The mayo jar trick looks especially useful for those tiny squeezable mustard jars, too.
The mayonnaise jar trick, works with just about any condiment, and even jarred salad dressing you want to freshen up. Down to the last bit of oyster sauce in the jar, add a couple of tablespoons of soy sauce, and shake, then add to the sauce for your stir fry.
Love the pizza hack, can't wait to try it. For the fries, if you have a fryer at home, just start warming it when your delivery person is on the way. By the time they get to your home, oil will be hot and flash fry them back to life.
This is what I do with fries👍 What do YOU do to reheat spaghetti noodles?
Reheating fried foods is what air fryers are best at.
And as always, great video!
Can't wait to try all of these tips. Thank you.
5:55 How to flip food in a pan ... THAT is a great tip.
16:38 "and that right there my friends, explains 95% of the salt related arguments on the internet." jajajaja
9:21 "I'm not a communist ..."
THANK GOD ... Now I know why I like this channel so much !!
We love pomegranates Thank you for these tips, there will be blood lol
Next time I have pizza, I will use that method to reheat.
Love the Nelly reference "I'm just kidding... Unless you're gonna do it"