The #1 Cooking Tip I Wish I Had Known As A Beginner Cook
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- เผยแพร่เมื่อ 9 ก.พ. 2025
- This is a clip from episode 37 which was all about Cooking Tips I Wish I Had Known When Learning To Cook: • The 10 Things I Wish I...
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Watch the full episode: The 10 Things I Wish I Had Known When I Started Cooking: th-cam.com/video/d3q_JlwNDJw/w-d-xo.html. Make sure to subscribe and watch here on TH-cam or listen on Apple/Spotify!
Ok, first up, THANK YOU for getting the verb tense correct on the written title!! You made my day with that alone. I always do mise en place AND clean as you go because of my mama teaching me to cook. SHE had to clean up after my grandmother who ALWAYS had full time help in the kitchen, and dirtied EVERY pot, pan, bowl, in the kitchen as she cooked. So, my mom was always looking to reduce the dirty that had to be cleaned after the meal. And, I *think* it was Adam Ragusea who taught me to add a packet or two to my home made broth of gelatin, which kind of mimics the mouth feel of real demi glacé - that has helped my pan sauce and stews, etc., SO much. Enjoyed this - TFS!
Having a clean kitchen applies to many area of expertise where people "crafting" something. There is a saying something along the lines: "Keep your construction site clean" and that actually applies to programmers doing software not leaving dummy code around, people working in a workshop, etc. It applies to all areas.
One of the top things….a dull knife is dangerous.
I made a stock from leftover ham bones and used that in your Italian lentil soup recipe - everyone loved it.
Never waste a leftover ham bone! Use for different kinds of bean soups too, and most famously , for pea soup.
My wife is driven apoplectic by my mise en place style of cooking. I use sooo many dishes to cook meals. She cant complain too much because I also do the dishes, but if we ever try and cook something together it drives her up a wall. I'll use 12 bowls if I need to, i dont care about doing a few extra dishes if it helps my prep and cooking go smoothly
Lol. If you want to help your wife, and are okay with being a bit wasteful, thin paper plates work great.
I wish I knew how to use herbs and spices more. Watching the Food Network when it came out taught me to use them more, and I also learned the MisenPlas there, and it's really best way to cook most dishes.
You literally just add more herbs and taste it to see if there's enough to notice. For spices, you can look up a few recipes to see the amount they call for, since some are more pungent than others. I under-seasoned for years because I was terrified of overdoing it and ruining a dish.
I know this now, but when I first started cooking I didn't use them much. Mostly just salt pepper, paprika. But for the last 20 years though, I've learned to use them more and I have a spice rack overflowing with dozenes of kinds of herbs and spices, and I even grow many of my own fresh herbs. @@palaceofwisdom9448
That’s part of learning to cook, isn’t it!
Wondering if there will be a season 2?
Butter, shallots, fresh herbs, and real lemons are what I wish I had known about.
Perfect tips. My number one would also be a better knowledge of herbs and spices. As far as the Better than Bouillon, definitely a staple and you should try the roasted garlic, it's amazing.
Top 2 things for me: MIs en plas and make my own stock. Cleaning comes next.
What is the tip about oil and stainless steel? You never actually said it.
Heat the pan for 3 minutes on medium before adding oil. This is a clip from the full episode, so it's possible I addressed it later on.
I minimize the number of utensils I have to clean.
Don't fry bacon naked.
No, I always wear budgie smugglers.
@@runswithwindz9875 I take it back. Fry bacon naked.