15 Mistakes Most Beginner Cooks Make (Part 1)
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- เผยแพร่เมื่อ 4 ก.ค. 2017
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When it comes to making incredible tasting food, the journey is never-ending. Every single time I get in the kitchen to cook, there is always something I can learn or improve on and all it really takes to do that is paying attention! Cooking is about being intuitive and this series will break down all the tips, skills and techniques that i've picked up on my 8 year journey of being intuitive in the kitchen!
#beginner #cookingtips #stirfry
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Recipe:
Chicken and Veggie Stir-Fry
Meat (chicken)
Salt
Seasoning
Cooking Oil
Mushrooms
Onions
Zucchini
Spinach
Chili
Garlic
Ginger
Fermented Soy Sauce
Sesame Oil
Rice Vinegar
Sesame Seeds
Garnish
Dry meat with a paper towel. A lot of chicken that come packaged come with extra liquid. This can be unfavorable when trying to fry up the chicken as the meat will not absorb the flavors if the meat is wet.
Even out meat. Place the meat in a zip lock bag and pound it out until it is even.
Coat with plenty of salt and seasoning. Many times foods will taste plain if it doesn’t have enough seasoning. Also, allow the seasoned meat to sit for at least 10 minutes. Place the seasoned meat in fridge so it can dry out and the salt will help it dry out too. This will enhance the flavors of the seasoning. Give it another pat dry if a little bit of liquid is released while letting it sit.
Control the heat of your pan. There are a different range of heat settings (low, medium, high). You control the heat based on how the foods are cooking.
Make sure you have enough oil or fat in the pan so things cook properly and don’t get burned. If you’re worried about consuming too much fat from oils it is suggested to get healthy cooking oil.
Preheat pan before you add oil. If you add oil before heating up pan then the oil will degrade. Add chicken to the pan and let it cook at a medium-low heat. Let it cook for about 4 minutes until a white ring starts to form around the chicken. Flip it over and let it cook for a little less amount of time. In this case, for about 2-3 minutes on the other side.
Pull meat early and wrap it up in some tin foil as it will cook a little more in the tin foil.
Let the meat sit and do NOT waste the juice from the cooked meat. Letting the meat sit for a few minutes will allow the meat to absorb the juice. Save the meat juice for later on to add to your dish.
Prep your veggies and aromatics. Wash and cut your veggies (mushrooms, onions, zucchini, and spinach) and have them ready for cooking. For the spinach, separate the leaves from the stems and chop up the stems and place with aromatics. Cut up the aromatics (chili, garlic, and ginger). Bonus tip: Always use a compost bowl.
Create a plan. Think of what should be cooked during more time and what needs to be cooked with less time and cook based upon that order. Cook onions and mushrooms together in a pan. Wait a few minutes before throwing in your aromatics (aromatics will burn at a high temperature). After 5 minutes of that cooking you will add in your zucchini.
Do NOT overcook your veggies! Your veggies are better eaten raw so you should not cook them all the way through. Cook until they are crunchy. Add salt.
Let your food chill. This will give your veggies a little crunch. Add spinach into the pan and allow it to cook a little and then add in your chopped up chicken. Add in your chicken juice for better taste!
Season your food. Add in the fermented soy sauce first. Then add very little sesame oil because the sesame oil is very strong and is flavor that you cannot take away. Lastly, add in your rice vinegar. Vinegar brings out the flavor in the foods.
Make your dish look nice! Put it in a nice plate or bowl and you can garnish it with sesame seeds and scally wags. This will make your meal more enjoyable. Enjoy!!
Practice and you will get better. Concentrate on what you’re doing and get over your fears and practice will make you a better cook.
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watch me shock my friends tomorrow, either because I became Gordon Ramsey overnight or because I burnt the entire kitchen
1. Dry meat off before cooking
i’m 15 and i don’t cook at all and i wanna start learning !! and let my mom rest a little while i cook
I don't have a lot of experience cooking. In fact I had never made rice or stir fry on my own before. I just got back from the military and got my first apartment and I finally wanted to cook for my roommate and some of my friends. I followed exactly what you did for the chicken and modified the stir fry. Also made rice using your method. It came out almost perfect. This video was absolutely invaluable to me and my experience as a new cook. It impressed my friends and my roommate and I am so incredibly happy. Thank you for the dedication to cooking and just as important, to your TH-cam channel. I plan on perfecting this stir fry. I didn't get exactly all the stuff you did for the stir fry but I did yellow bell peppers, zucchini, onion, and broccoli. I added some soy sauce and teriyaki for something a little different. This video was a massive help, keep up the good work man.
I’ve been a chef for 20 years and you killed it bro. Great job!
Please do more of these absolute beginner videos 😭👏
He never shows himself when he actually cooks because there is a rat on top of his head, nevertheless great video 👍🏻
"Let your food chill". I still remember what a friend of mine (an excellent cook) said when I was cooking onion: "Don't poke it. You'll annoy it."
Please oh please can you continue with this one meal beginner series? Seriously the most helpful thing I've ever used as a beginner cook (/ terrible cook)
why does everything about him and his kitchen remind me of ratatoullie
Being good at something doesn't always make you a good teacher of that thing. Thanks for being both - awesome video!
Hey man. I've never cooked before and I was really nervous to try, but I tried with this video and my food came out exceptional. Better than the chicken that was served at family dinners growing up. Thanks a ton.
In Spain we put oil first, and if we use aromatics (mostly garlic because we love garlic) we put them first once the oil is hot enough so the oil gets the flavour and the garlic fries. Then we add the veggies (usually onion) and the water it releases prevents the garlic from burning.
In Chinese cruisine, we usually add the sesame oil only after the cooking has been done, which heats up the oil just enough for it to start releasing it's aroma. Once it comes in contact with the hot pan, it will start cooking. "Cooked" sesame oil will taste slightly bitter, and the aroma will change.
EXACTLY the kind of video I was looking for when I typed “How to Cook” in the search bar
I have always slavishly followed recipes. Measuring out everything to the milligram, following the instructions exactly. Always terrified to deviate even for a second. It took forever and I hated cooking. You've actually given me the confidence to trust myself in the kitchen and to try and experiment and to *feel*...and the results have been pretty great. It doesn't have to be exact or perfect. Being freed from the shackles of perfectionism is a gift you've given me and I cannot express my gratitude enough.
Wash hands after handling raw chicken. I saw him do it, but its worth mentioning especially if you've never cooked chicken before. Gave myself terrible food poisoning once when I didn't wash my hands thoroughly enough after handling raw chicken.
Good beginner tips overall. However, if you'll humor me, I can improve your #3 tip with some food science.
I remember the Frugal Gourmet saying, years ago, “Hot pan, cold oil, food won’t stick”. It really works.
That was enjoyable to watch. Think I’ll just date a cook.