My grandmother taught me to copy a recipe from a cook book to a piece of paper - in full. 1) to save the cook book from being ruined by spills and 2) the act of copying helps you learn the recipe.
“Most recipes are written the same way” he forgot to mention the 30 page backstory on why this recipe is a priceless family heirloom passed on from generation to generation getting the family through hardship and prosperity alike
or how the writer has spent the last 50 years searching for the best version of that recipe, traveling around the world, going to various grandma's houses, etc. The secret ingredient is of course, LOVE
And don't forget the newspaper websites with a recipe section that they hide behind a paywall. I think NYT actually has a carbonara recipe they make you pay for lol
My biggest tip is make clean up easy for yourself. Clean little things up as you go so you have less at the end. Then right after you plate, rinse off your pots and pans while it'll come of easy! You don't have to super clean them, just rinse most of it off. Then clean up after you eat is a lot easier, you keep your kitchen easier, and you'll be more prone to making dinner instead of walking into your dirty kitchen and giving up cause it's all dirty and ordering take out instead.
+1 for this comment. I’ve started doing this as of one year ago. Can’t begin to describe how much easier life is when the kitchen is clean after dinner and ready for the next day. And as you get better at cooking and this becomes more of a habit, it becomes more instinctive to do it as you go without even thinking of it. Having a washing machine helps a lot too 😅
I underestimated the importance of cleaning up as you go, learnt that the longest way is indeed the shortest way!! Priceless advice for new cooks out there 👍🏻👍🏻👍🏻👍🏻
I'll add those to Chef John's tips for my complete list beginners tips: Wet hands make smooth balls Never be afraid of the food it can smell your fear Never throw away the accumulated juices
Good stuff. The box grater on its side is a genius tip; I’ve never thought of that before, but instinctively it seems like a much more ergonomical technique!
Everytime I grate cheese there is a little Chef Frank popping off on my shoulder, reminding me to lay the box grater down and use my "body weight" :D Hilarious. He lives in my kitchen. Together with Uncle Roger and Joshua Weissman ^^
Nah, I’m a culinary student and I lost half my brain cells watching this. The reason you think it’s enlightening is because your culinary level is at a cave man level. To a dog, even lighting a fire is enlightening smh
Keep strong. Dont forget that despite the evil in this world, God is full of justice, mercy and love. Justice said we broke His perfect law - causing the world's previous perfection to be destroyed - and therefore we deserve Hell (like a punishment in any legal system but this is eternal as His perfect law is eternal too). Don't think you fit in that category? Ever done one of these?: lying, stealing - regardless of how small the object EVER, hating others - which is murder in God's perfect law, lusting (plus God sees our entire thought life). Justice says "the soul that sins shall die" - if we break one in thought/word/deed it's as if we're guilty of all of them. Quite simply, living by the law (which is doing everything perfectly) is impossible for sinful humans . The law shows us that 1. We will die in Hell if we fail to follow it and 2. We cannot save ourselves BUT, 3. God's perfect, immovable law points us to Christ, who followed and fulfilled the law in thought, word and deed perfectly in our place. He did what we couldn't and did it on our behalf. He was then sentenced to death on a cross, and took our personal punishment for our sin, paying our penalty (like paying our fine) completely FOR us, and has given us freedom. If we turn from the sins we have committed and repent (pursue the opposite direction of love through Christ) He will, overtime, recreate us back into that previously perfect image through The Holy Spirit which Jesus sends to all who accept Him as their personal Lord and Savior of their life. We cannot purify ourselves, but Christ lived that perfect sinless, pure life and then allotted it to our "account". That's where our righteousness comes from. Not from any good, works that you or I could do. It is not based on the amount of good works we do. God starts the changes, He carries it on, and He completes it in those who let Him. it's about letting Christ in to guide and teach you and obeying Him through His power again, through His power and instruction). He is our substitute in His life, death and resurrection. He essentially rewrote history in our place so that, if you believe in Him, it will be as if you had never sinned if you accept Christ's death as our own in our place. He is in Heaven right now preparing a place for us so that He can take His faithful, believing children home with Him when He returns. He will ressurrect us from death when He returns, giving mercy to those who accept His love, forgiveness, instruction and teachings in their life, and give justice to those who refuse it. He doesn't want ANY of us to go to Hell and die for continuing in evil and rejecting His way to life, thats why He died FOR us. Hes giving EVERYONE a chance, He wants everyone to take the free gift of salvation from Hell. He wants us to be His and begin to follow His life of love and service through His power and abiding (staying) with Him. So long as we keep our hearts near to Christ through His strength, strive to follow His will of perfect love revealed in the Bible, and let Him lead in the midst of (very certain) pitfalls and struggles, we will, in time, win the ultimate victory over sin, pain and DEATH through Christ. Even if you are willing to be made willing, pray for Jesus to come in and He will do what we can't. Give us The Holy Spirit who will guide us in the right way. NOTE: You are NEVER too sinful or messed up that God cannot turn your life around through Jesus. EVER If you have any questions let me know
Imagine if Frank had a bunch of brothers who could teach a bunch of different life skills with this kind of laid back, good natured energy and encouragement or just Frank in different aprons
I’ve been cooking for more than a half-century and this year I learned a new technique from Chef Frank: lay the box grater down and push the cheese forward when you need to grate cheese. Easier, faster, less messy, and it saves your fingers and knuckles from getting banged up. 💙 Chef Frank! 💙
I just love Frank teaching. His enthusiasm is so inspiring and him being as grounded as he is, makes me feel so comfortable and not feel like being talked to from above.
I wish there was a video about cleaning the mess of cooking while you cook. I would love to see an explanation about cross contamination, changing cutting boards, the proper hand washing, how to use your time for clean up and avoiding excessive mess, and limiting food waste. Basically all the stuff that gets cut out of these type of videos, but is the reality of what a home cook should expect to deal with. Love the videos. Thank you Chef.
@@starboard6372Understandable. IMO, when we talk about cooking 101 or tips for beginners, these things I spoke about need to go hand and hand with the tips given in this video. I often see videos that completely avoid these topics, thus setting an unrealistic expectation.
I use a separate board for raw meats and a different one for veggies and such to avoid cross contamination. Scrub your hands with soap with hot water and scrub for 20 seconds at least getting in between fingers, under nail beds etc and wrists. While things are simmering or bringing to a boil and you’re just waiting wash up what dishes you e already dirtied and wipe down surfaces. I’m not a professional but these are just some things I do to make it easier and the hand washing I learned being a housekeeper at the hospital. If I think of anymore I’ll let you know. Oh and if you’re setting aside meat to use for later in the recipe use separate bowls than the veggies and such
Another tip I would add is “Cooking can be messy and that’s ok.” There’s a lot of times when I was more focused on keeping the kitchen clean while cooking rather than the actual cooking and a lot of recipes went wrong because of it.
I still think that having went to culinary school and worked as a professional cook for a couple of years is the most precious experience I have. I don't like cooking as a professional anymore but I still very much like to cook for others. It's such an easy way to give smiles to peoples faces, even those who don't really care for cooking or food can still be comforted by some good food. From simple things like a mushroom pasta to something a little more complicated like oxtail bourguignon. Love goes through the stomach is a common saying but I completely agree, having someone in the household who can cook properly and enjoys cooking is a gift that should never be overlooked.
"Give smiles to peoples faces" well said. I could never cook professionally, (hate people basically lol) but cooking for loved ones is one of the most honest expressions of love I know.
Beautiful express, I had the same experience, culinary school and a year in a three star Manhattan restaurant And love to cook at home, Tom Coliquio, has one of his first book, and on the first line is saying “friends shouldn’t be feed, should be celebrated “ And that should be every meal, a celebration even if it is a simple one
Always happy to see a video with Frank. Even though I like to think I'm no longer a beginner I still appreciate a refresher to make sure I'm not falling into old habits or forgetting anything.
Same! Plus, because different chefs have different ways of doing things, there's almost always some new ideas even with 'basics'. (Yes, I am a huge nerd, why do you ask?)
Thank you so much, Frank! I'm a home cook. I took your Fettuccine Alfredo video with Emily and figured out the recipe with grated Parmigiano Reggiano along with the rind for the parm broth, butter, and fresh Fettuccine pasta. (Cost is around $25; I didn't buy an 80 lb. wheel, nor am I up to making the pasta. Yet.) After having made it many times, I've now essentially mastered it. Both wife and daughter love it and ask for it now. It has become easy and relatively quick to make. It is so yummy!
Kudos for the nice and engaging videos. Maybe just a few tips on the carbonara. 1) Most of us Italians use more yolk and less egg white, or even just the egg yolk. You can count 1 yolk per 100g of pasta and then add one extra yolk to the total: 300g of pasta would make 4 yolks. 2) No oil: put the guanciale on a cold skillet and let it slowly get crispy on the outside (but still tender on the inside). 3) Garofalo pasta is excellent! Rigatoni would be the more traditional way. It helps scooping more sauce than spaghetti. 4) Lightly roasted and then crushed peppercorns do add extra flavor to the dish. The same works for cacio e pepe, which is nothing else than carbonara without the eggs. 5) Take out the cooked guanciale from the pan, in order to keep its crunch, and add it once you are almost ready mixing the cooked pasta with the egg/cheese cream. 6) The rendered fat on the pan can often be too much. You can take some of it out and in case add it later on. We use to add a couple of spoons of this fat to the egg/cheese cream. It helps tempering the eggs and makes the mix nice and creamy. 7) No salt in the sauce and very little salt in the pasta water (like half the usual amount)! Always taste your pecorino before preparing carbonara. The more seasoned one can be even too salty. And guanciale is quite savory as well. Parmigiano Reggiano can “soften” the strong taste of pecorino romano, but if you wanna taste the true Roman carbonara, use only pecorino romano. 8) Add very little pasta water. If it’s too dry, add some more. Too much water at once can ruin the dish.
Chef Proto: A recipe should be written well and go along with instructions Recipes online: Person starts with the ingredients you need and then tells their life story and how they made this dish one evening around the holidays and their whole family loved it and only after scrolling half way down the web page and multiple paragraphs do the instructions finally start.
I find these days the ingredients are always at the bottom! Have to scroll through the life story, then the recipe, then a newsletter pop-up, then some ads to find them
I only use recipes that include the link “jump to the recipe.” What may be amusing anecdotes to the writer is usually boring to the reader. I have no investment with the writer. I was only looking for a recipe not a one-sided friendship.
I worked in kitchens for almost 10 years going in knowing absolutely nothing and work3d my way to the stove tops and being the one to train people. I wholeheartedly approve every single thing Chef frank says always, there's a reason he's an instructor and watching his videos along with others along the likes of him has helped me sharpen my skills daily
I love watching chef Frank's videos. You can definitely tell he LOVES what he does and puts his heart and soul into his teachings and food. That's how it should be
My tips are if you can buy a product pre prepared it's probably marked up. Here in the UK, grated cheese is almost twice the cost per kilo compared to a block of cheese. Same goes for presliced vegetables. Don't be scared of unfamiliar words. Some people get put off by terms like roux, jus or compote but they are all very simple things. If you don't know what something is, just check. Cook when you want to not when you need to if possible. Some dishes can be prepared days in advance, put in the fridge or freezer then reheated in the oven with much less effort. Save off cuts. Whether it's meat, fruit or veg off cuts can be useful to make other dishes, stocks, stews, smoothies or even feed to pets.
“The worst thing that can happen is that you don’t eat this tonight. You order pizza or Chinese food. That’s the worst thing that can happen” *looks at my burnt down house*
@@user-ur2po3vp2u Honestly, it's not really a thing to get something you can't eat. It's way more likely to get something that just doesn't taste great. So the worst thing that can happen is that you won't enjoy your meal. I started cooking ~10 years ago and I NEVER (and I repeat: never) made something I absolutely couldn't eat. Maybe once a year I'll make something where I can only eat 70% (because I burned the other 30%) and I made my share of dishes that had way too much of a certain spice, but those could always be diluted (though that led to me having to eat that midiocre dish for three days straight... but still, it only happens maybe twice a year).
0:19 - 0.) Before You Star To Cook 0:24 - 1.) Read The Recipe 1:11 - 2.) Prepare MISE EN PLACE (Everything In Its Place) 2:22 - 3.) Have Sharp Knives 3:14 - 4.) Keep An Open Mind 3:42 - 5.) Use All of Your Senses 4:13 - 6.) Get Comfortable 4:45 - 7.) Buy the Best Ingredients Within Your Budget 6:24 - 8.) Cook With Confidence 7:06 - 9.) Master The Recipe 7:36 - 10.) Keep Cooking
I've been a home cook for 20-plus years, and I agree completely, especially the mise en place part. That was easily the best thing I ever learned about cooking. I do have to comment that Carbonara might not be the best thing for a beginner to try.
Absolutely the BEST video I have seen for a beginner cook! Sooooooo many skip the basics! Know the recipe, have your ... everything ready. If a recipe calls for a skill or technique your not confident with, back up and get that skill! Cooking is a life long passion. Enjoy it!
I honestly learned so much just watching YT videos about food and cooking! All the little precious tips or ideas that once combined, makes me better at what I do. I have more creativity, I know what is important to do and to not skipped, I learned to be patient on some steps because it will be better at the end,... I always had a love/hate relationship with cooking, but it helped me a lot enjoying it better! And Frank Chef is just a perfect teacher! I love him so much 🤩
I’m not a beginner, but I like watching videos like this in case there is a good tip I’ve never thought of or heard. Now as for your carbonara, I appreciate how you used guanciale because that is how it’s traditionally made in Italy (never bacon because it completely changes the flavor of the dish). However I noticed two mistakes, one with the guanciale, you are not supposed to add it to a hot pan. I heard the immediate sizzle when the guanciale hit the pan. The guanciale should be added to a cold pan and cooked slowly to gently render out the fat. If you do it that way you don’t even need the extra oil. Also it prevents it from getting burnt. Second mistake is that there is no need to add additional salt to your cheese and egg mixture since the pecorino cheese is already very salty; all you need is the pepper. One other tip I’ll give is to add a little bit of the pasta water to the cheese and egg mixture before adding it to the pasta. It just makes it easier to mix.
@@Funnychainsaw26 Well you can actually use either the whole egg or just the yolks. A lot of chefs prefer to use just the yolks because it has a richer taste. But traditionally in Italy they would use the whole egg because they were not going to waste perfectly good food. But it is widely debated even amongst Italians.
I can confirm that practice makes perfect. I am gifting everyone I know a jar of homemade caramel sauce. I ruined the first batch (because caramel wants medium low heat and your full attention and I wasn't paying attention) but every batch after that turned out better and better to the point that last batch has a very different quality to it than the earlier ones, despite using the same ingredients. I am still not at the level where I feel like I've mastered the recipe enough to begin modifying it but it was quite enlightening to see how my caramel production changed over the course of three days.
I think the best tip was really to keep an open mind. Sometimes I stand in the kitchen and think to myself: "Hm, maybe try and whip up a sauce for that?", grab what I can find, and just eyeball something. Using your senses is also a really powerful tip. If at any point in your cooking process something smells, looks or tastes disgusting there is a VERY likely chance it will behave like that in the finished dish. Don't be afraid to experiment to try and save it then. Maybe it needs more salt, maybe something wild like milk? Who knows. Just stay calm and do it.
Reminds me of the first time i used cocoa in my Chili or the moment i used apple vinegar first time in a dish to give it a little sourbut fruity note. That made me so happy and tasted so good.
OH MY GOODNESS Frank you are the best....Just everything about you is wonderful, the way you explain every step, the confidence you give your viewers I can go on n on... Just finished watching your pancake video boy am I going to now impress my family...Thank you soo much. onto more of your videos !!!!!!
Cooking is the best thing that's happened to me, it has been such an outlet and escape from my "normal" activities. I'm just loving prepping meals that the people I love enjoy! (now I just need to get my kids to eat things other han pancakes and fries....)
Mr Proto, you're officially my new super hero. I enjoy your humorous self-deprecations while you eloquently instruct JV novice cooks like myself. Keep on making learning fun Sir. 100 cool points your way.
I was surprised to see him grating cheese with the grater on its side; I've been doing that since I was a kid. Less effort/work and safer!! In high school, my home economics teacher teased me about it; but I wasn't the one who grazed their knuckles!! Lol
I put my recipes (printed sheets from the internets as well as the cards) in page protectors in a binder, then take them out & magnet them onto my stove hood while I'm cooking. Keeps them clean and easy to store. :)
Best moment for me was when I learned to cook Bechamel! It was like--wow! I can cook gravy like Granny did it! Thanks for all the great tips Chef Frank!
I really enjoyed the video. Wanted to improve cooking skills and was searching for local cooking classes, private cooking tutors(!), and even online culinary schools until I rethought that there might be some cooking 101 videos on TH-cam. What a fun and supportive video. I hope you have many more of this type.
I love cooking, so I started going to a kitchen & restaurant school. It started as being fun and different from cooking at home, but the business wasn't for me, I learnt that cooking casually is much more my style and I learn new things everyday from success and failures, friends and family and it makes the next time to cook that much more fun and exciting, especially when you're cooking for friends and family! Even though I don't know all the names and classifications of all tools and such in my kitchen, calling my ladle Ms. Scoop scoop or spatula Mr. Flipper is good enough for personal use!
These are great tips. I would like to add one that is very important for me to enjoy cooking: make sure your kitchen is clean, with no dirty dishes in the sink or dishwasher. I usually empty the dishwasher and clear the sink first, which gives me more room, less clutter, and the opportunity to do my dishes while cooking.
I've never seen a recipe and 101 class that is so simple, descriptive and interesting at the same. Even knowing the recipe, i found it interesting and instructive.
I totally love Frank's advice. I have zero confidence in my cooking. Naturally my wife is a prodigy but gets tired of her own cooking. I make a disastrous culinary fallback and all I want to do at least give her a break. Got any more of these Frank?
You helped me more with one sentence than I thought possible. Worst case scenario you order pizza or Chinese. I put so much pressure on myself. I’m just learning. So I’m super stressed and tense. That relaxed me…. Thank you. ❤ The video was very helpful all in all.
Loved the "run around like your hairs on fire" too funny!!! Great energy, well presented, with helpful content!!! Look forward to your video!!! Thanks!!!
Good tips! I didn't see mentioned, it's important for the pasta/pasta water not to be too hot before incorporating the eggs, lest the egg scrambles before coming to temperature.
I totally agree with the comfortable part. Since I am very tall, my kitchen counters are raised up by almost 8 inches. Perfect. It makes a huge difference
I will go to my culinary program at a college in May this year, I really like your video, it does helpful. And the way you teach is not bored, excellent, thank you for your video, I am appreciate it.
Another top tip. if you're going to use tongs to transfer pasta between pans, put the pans as close together as you can so you don't drop pasta all over your hob (see 6'07" for example). 🙂
I would add: Think at the beginning what you will wish you’d remembered at the end - such as having a very warm bowl ready for that beautiful pasta carbonara. Thanks chef!
I've recently been cooking with a friend of mine who's completely new to cooking and he kind of botched the ingredients to order, he was so surprised when the final dish came out good cuz we went off trail to fit the new ingredients. Flexibility is something I gained from me playing with recipes and stuff like that over the years. So I'd say, next to all this, as ChefPK would say, keep playing with your food! Recipes aren't holy books, and good ingredients will taste good together if you got good principles
I have been cooking forever, but I must admit to being today years old when I realized I should be putting my cheese grater on its side to grate cheese (or tatties). I am always late to a party... but I always learn new things! 💜
Great tips for the people who are starting to cook! Remember you are starting and the best part is that you are your own judge, study the recipes and enjoy cooking.
My grandmother taught me to copy a recipe from a cook book to a piece of paper - in full. 1) to save the cook book from being ruined by spills and 2) the act of copying helps you learn the recipe.
This is genius!
There is a Latin tag that goes something like: "He who writes reads twice."
Also, when I do this. I can write on it what I'd like to adjust for next time. 🙂
Make sure to proofread it!
I recite every recipe to my firends and family and they beat me in the back of the head with a rolling pin for every mistake I make, works every time!
Tip: when Frank says "cook with your friends and family," he DOES NOT mean as ingredients. I learned this the hard way so you don't have to.
😂 Yeah don’t use your brother’s hands to scoop the pasta out.
Should we call th police? 😂
Ooooh, that makes more sense. But uh, a bit late for that.
fk me I shoulda read comments
do not, however, cook with a love interest.
all this does is make you quarrel and give you the idea that you could do far easier on your own, really..
“Most recipes are written the same way” he forgot to mention the 30 page backstory on why this recipe is a priceless family heirloom passed on from generation to generation getting the family through hardship and prosperity alike
Either that or the opening to a episode of Tasting History with Max Miller.
or how the writer has spent the last 50 years searching for the best version of that recipe, traveling around the world, going to various grandma's houses, etc. The secret ingredient is of course, LOVE
I hate wading through that garbage to get to the recipe.
"skip ahead to recipe" every time lol
And don't forget the newspaper websites with a recipe section that they hide behind a paywall. I think NYT actually has a carbonara recipe they make you pay for lol
My biggest tip is make clean up easy for yourself. Clean little things up as you go so you have less at the end. Then right after you plate, rinse off your pots and pans while it'll come of easy! You don't have to super clean them, just rinse most of it off. Then clean up after you eat is a lot easier, you keep your kitchen easier, and you'll be more prone to making dinner instead of walking into your dirty kitchen and giving up cause it's all dirty and ordering take out instead.
+1 for this comment. I’ve started doing this as of one year ago. Can’t begin to describe how much easier life is when the kitchen is clean after dinner and ready for the next day. And as you get better at cooking and this becomes more of a habit, it becomes more instinctive to do it as you go without even thinking of it. Having a washing machine helps a lot too 😅
I always have a large bowl for waste next to my chopping board and clean as I work.
I underestimated the importance of cleaning up as you go, learnt that the longest way is indeed the shortest way!! Priceless advice for new cooks out there 👍🏻👍🏻👍🏻👍🏻
Yep, that's how I do it. Much easier in the long run.
Thanks
I'll add those to Chef John's tips for my complete list beginners tips:
Wet hands make smooth balls
Never be afraid of the food it can smell your fear
Never throw away the accumulated juices
And Fork don't lie
Lol
You are the Frank Proto of your risotto.
Also add a bit of cayenne
The most important one that has never failed me: Hot roux, cold milk = no lumps!
Good stuff. The box grater on its side is a genius tip; I’ve never thought of that before, but instinctively it seems like a much more ergonomical technique!
Everytime I grate cheese there is a little Chef Frank popping off on my shoulder, reminding me to lay the box grater down and use my "body weight" :D Hilarious. He lives in my kitchen. Together with Uncle Roger and Joshua Weissman ^^
@@misfit_wonderland And Chef John, Chef Jean Pierre, and Martha
Nah, I’m a culinary student and I lost half my brain cells watching this. The reason you think it’s enlightening is because your culinary level is at a cave man level. To a dog, even lighting a fire is enlightening smh
Same!
I want to grate up a bunch of cheese immediately lol! Sooo good!❤
I had a very hard day. Those 8 minutes completely rebooted my brain. Thank you Chief Frank, you always know how to put people in a good mood.
Keep strong. Dont forget that despite the evil in this world, God is full of justice, mercy and love.
Justice said we broke His perfect law - causing the world's previous perfection to be destroyed - and therefore we deserve Hell (like a punishment in any legal system but this is eternal as His perfect law is eternal too). Don't think you fit in that category? Ever done one of these?: lying, stealing - regardless of how small the object EVER, hating others - which is murder in God's perfect law, lusting (plus God sees our entire thought life). Justice says "the soul that sins shall die" - if we break one in thought/word/deed it's as if we're guilty of all of them. Quite simply, living by the law (which is doing everything perfectly) is impossible for sinful humans
. The law shows us that 1. We will die in Hell if we fail to follow it and 2. We cannot save ourselves BUT, 3. God's perfect, immovable law points us to Christ, who followed and fulfilled the law in thought, word and deed perfectly in our place. He did what we couldn't and did it on our behalf. He was then sentenced to death on a cross, and took our personal punishment for our sin, paying our penalty (like paying our fine) completely FOR us, and has given us freedom.
If we turn from the sins we have committed and repent (pursue the opposite direction of love through Christ) He will, overtime, recreate us back into that previously perfect image through The Holy Spirit which Jesus sends to all who accept Him as their personal Lord and Savior of their life. We cannot purify ourselves, but Christ lived that perfect sinless, pure life and then allotted it to our "account". That's where our righteousness comes from. Not from any good, works that you or I could do.
It is not based on the amount of good works we do. God starts the changes, He carries it on, and He completes it in those who let Him.
it's about letting Christ in to guide and teach you and obeying Him through His power again, through His power and instruction).
He is our substitute in His life, death and resurrection. He essentially rewrote history in our place so that, if you believe in Him, it will be as if you had never sinned if you accept Christ's death as our own in our place.
He is in Heaven right now preparing a place for us so that He can take His faithful, believing children home with Him when He returns. He will ressurrect us from death when He returns, giving mercy to those who accept His love, forgiveness, instruction and teachings in their life, and give justice to those who refuse it.
He doesn't want ANY of us to go to Hell and die for continuing in evil and rejecting His way to life, thats why He died FOR us. Hes giving EVERYONE a chance, He wants everyone to take the free gift of salvation from Hell. He wants us to be His and begin to follow His life of love and service through His power and abiding (staying) with Him. So long as we keep our hearts near to Christ through His strength, strive to follow His will of perfect love revealed in the Bible, and let Him lead in the midst of (very certain) pitfalls and struggles, we will, in time, win the ultimate victory over sin, pain and DEATH through Christ. Even if you are willing to be made willing, pray for Jesus to come in and He will do what we can't. Give us The Holy Spirit who will guide us in the right way.
NOTE: You are NEVER too sinful or messed up that God cannot turn your life around through Jesus. EVER
If you have any questions let me know
Imagine if Frank had a bunch of brothers who could teach a bunch of different life skills with this kind of laid back, good natured energy and encouragement
or just Frank in different aprons
Is this an idea for business, pleasure, or sexual gratification? 😏
Some of them have fake moustaches, some of them don't xD
Frank, Franklin, François, Francesco and Franco
Going into the Frankverse
This is so funny to me
I’ve been cooking for more than a half-century and this year I learned a new technique from Chef Frank: lay the box grater down and push the cheese forward when you need to grate cheese. Easier, faster, less messy, and it saves your fingers and knuckles from getting banged up.
💙 Chef Frank! 💙
I just love Frank teaching. His enthusiasm is so inspiring and him being as grounded as he is, makes me feel so comfortable and not feel like being talked to from above.
Tip 11: If possible, wash your dishes while you are cooking (some recipes demands 10 or 15 minutes of cooking, that you can use to wash the dishes).
I try remember that :) usually I wash dishes 3 days later ;)
Clean as you go is so much easier when it’s a habit! You’ll be happy to not have to do stacks of dishes after eating!
I wish there was a video about cleaning the mess of cooking while you cook. I would love to see an explanation about cross contamination, changing cutting boards, the proper hand washing, how to use your time for clean up and avoiding excessive mess, and limiting food waste.
Basically all the stuff that gets cut out of these type of videos, but is the reality of what a home cook should expect to deal with.
Love the videos. Thank you Chef.
I'm pretty sure you could search for a video like that and find it EASILY.
I have never used a cutting board. Instead I use paper plates and towels which are disposable!
@@starboard6372Understandable. IMO, when we talk about cooking 101 or tips for beginners, these things I spoke about need to go hand and hand with the tips given in this video. I often see videos that completely avoid these topics, thus setting an unrealistic expectation.
I use a separate board for raw meats and a different one for veggies and such to avoid cross contamination. Scrub your hands with soap with hot water and scrub for 20 seconds at least getting in between fingers, under nail beds etc and wrists. While things are simmering or bringing to a boil and you’re just waiting wash up what dishes you e already dirtied and wipe down surfaces. I’m not a professional but these are just some things I do to make it easier and the hand washing I learned being a housekeeper at the hospital. If I think of anymore I’ll let you know. Oh and if you’re setting aside meat to use for later in the recipe use separate bowls than the veggies and such
Chef Jean Pierre covers, explains, demonstrates, and puts into practice the things you asked about.
Another tip I would add is
“Cooking can be messy and that’s ok.”
There’s a lot of times when I was more focused on keeping the kitchen clean while cooking rather than the actual cooking and a lot of recipes went wrong because of it.
I still think that having went to culinary school and worked as a professional cook for a couple of years is the most precious experience I have. I don't like cooking as a professional anymore but I still very much like to cook for others. It's such an easy way to give smiles to peoples faces, even those who don't really care for cooking or food can still be comforted by some good food. From simple things like a mushroom pasta to something a little more complicated like oxtail bourguignon. Love goes through the stomach is a common saying but I completely agree, having someone in the household who can cook properly and enjoys cooking is a gift that should never be overlooked.
"Give smiles to peoples faces" well said. I could never cook professionally, (hate people basically lol) but cooking for loved ones is one of the most honest expressions of love I know.
Love your comment!
Beautiful express, I had the same experience, culinary school and a year in a three star Manhattan restaurant
And love to cook at home, Tom Coliquio, has one of his first book, and on the first line is saying “friends shouldn’t be feed, should be celebrated “
And that should be every meal, a celebration even if it is a simple one
What is an oxtail bourguignon
Cooking for others is my “love language”…not professional, though I will be getting a food truck going soon🙌🏽
Always happy to see a video with Frank. Even though I like to think I'm no longer a beginner I still appreciate a refresher to make sure I'm not falling into old habits or forgetting anything.
Same! Plus, because different chefs have different ways of doing things, there's almost always some new ideas even with 'basics'. (Yes, I am a huge nerd, why do you ask?)
Thank you so much, Frank! I'm a home cook. I took your Fettuccine Alfredo video with Emily and figured out the recipe with grated Parmigiano Reggiano along with the rind for the parm broth, butter, and fresh Fettuccine pasta. (Cost is around $25; I didn't buy an 80 lb. wheel, nor am I up to making the pasta. Yet.) After having made it many times, I've now essentially mastered it. Both wife and daughter love it and ask for it now. It has become easy and relatively quick to make. It is so yummy!
Kudos for the nice and engaging videos. Maybe just a few tips on the carbonara.
1) Most of us Italians use more yolk and less egg white, or even just the egg yolk. You can count 1 yolk per 100g of pasta and then add one extra yolk to the total: 300g of pasta would make 4 yolks.
2) No oil: put the guanciale on a cold skillet and let it slowly get crispy on the outside (but still tender on the inside).
3) Garofalo pasta is excellent! Rigatoni would be the more traditional way. It helps scooping more sauce than spaghetti.
4) Lightly roasted and then crushed peppercorns do add extra flavor to the dish. The same works for cacio e pepe, which is nothing else than carbonara without the eggs.
5) Take out the cooked guanciale from the pan, in order to keep its crunch, and add it once you are almost ready mixing the cooked pasta with the egg/cheese cream.
6) The rendered fat on the pan can often be too much. You can take some of it out and in case add it later on. We use to add a couple of spoons of this fat to the egg/cheese cream. It helps tempering the eggs and makes the mix nice and creamy.
7) No salt in the sauce and very little salt in the pasta water (like half the usual amount)! Always taste your pecorino before preparing carbonara. The more seasoned one can be even too salty. And guanciale is quite savory as well. Parmigiano Reggiano can “soften” the strong taste of pecorino romano, but if you wanna taste the true Roman carbonara, use only pecorino romano.
8) Add very little pasta water. If it’s too dry, add some more. Too much water at once can ruin the dish.
having a bowl for trash / compost next to your cutting board is also very helpful and keeps things tidy.
Chef Proto: A recipe should be written well and go along with instructions
Recipes online: Person starts with the ingredients you need and then tells their life story and how they made this dish one evening around the holidays and their whole family loved it and only after scrolling half way down the web page and multiple paragraphs do the instructions finally start.
And even more annoyingly, before the life story begins, each ingredient gets its own essay.
Saw a basic recipe on a blog today that started with a table of contents. Why does a recipe need a table of contents??? lol
I find these days the ingredients are always at the bottom! Have to scroll through the life story, then the recipe, then a newsletter pop-up, then some ads to find them
I have learned to hit the print button. Even if I don’t print, it brings up a condensed web page with only what you need to know.
I only use recipes that include the link “jump to the recipe.” What may be amusing anecdotes to the writer is usually boring to the reader. I have no investment with the writer. I was only looking for a recipe not a one-sided friendship.
I worked in kitchens for almost 10 years going in knowing absolutely nothing and work3d my way to the stove tops and being the one to train people. I wholeheartedly approve every single thing Chef frank says always, there's a reason he's an instructor and watching his videos along with others along the likes of him has helped me sharpen my skills daily
This is literally the best Tutorial for Kitchen Beginners I've ever seen! I wish someone had told me all this when I started to cook...
Congrats on your "shortlisted winner"
@@chezchezchezchez yay me xD
One of the most supportive 101 videos on cooking. Thank you
I love watching chef Frank's videos. You can definitely tell he LOVES what he does and puts his heart and soul into his teachings and food. That's how it should be
Frank is such a positive force. Please just upload video after video of Frank telling me I’m doing a good job
My tips are if you can buy a product pre prepared it's probably marked up. Here in the UK, grated cheese is almost twice the cost per kilo compared to a block of cheese. Same goes for presliced vegetables.
Don't be scared of unfamiliar words. Some people get put off by terms like roux, jus or compote but they are all very simple things. If you don't know what something is, just check.
Cook when you want to not when you need to if possible. Some dishes can be prepared days in advance, put in the fridge or freezer then reheated in the oven with much less effort.
Save off cuts. Whether it's meat, fruit or veg off cuts can be useful to make other dishes, stocks, stews, smoothies or even feed to pets.
“The worst thing that can happen is that you don’t eat this tonight. You order pizza or Chinese food. That’s the worst thing that can happen”
*looks at my burnt down house*
I honestly thought he was saying either eat both or save it for later 😂
yeah also I'm glad he comes from a place where it's no problem to toss out an entire meal, but many people can't afford that.
@@user-ur2po3vp2u Honestly, it's not really a thing to get something you can't eat. It's way more likely to get something that just doesn't taste great. So the worst thing that can happen is that you won't enjoy your meal.
I started cooking ~10 years ago and I NEVER (and I repeat: never) made something I absolutely couldn't eat. Maybe once a year I'll make something where I can only eat 70% (because I burned the other 30%) and I made my share of dishes that had way too much of a certain spice, but those could always be diluted (though that led to me having to eat that midiocre dish for three days straight... but still, it only happens maybe twice a year).
Chef Proto is such a genuine person. I feel joy whenever I see him in a video. You can tell he loves what he does and he's so unpretentious
Exactly, I have a bit of a crush on him myself.
Frank, frankly, is always a treasure.
Like my hair's on fire. I love how he immediately processes what he said and laughed. 😂😂😂
0:19 - 0.) Before You Star To Cook
0:24 - 1.) Read The Recipe
1:11 - 2.) Prepare MISE EN PLACE (Everything In Its Place)
2:22 - 3.) Have Sharp Knives
3:14 - 4.) Keep An Open Mind
3:42 - 5.) Use All of Your Senses
4:13 - 6.) Get Comfortable
4:45 - 7.) Buy the Best Ingredients Within Your Budget
6:24 - 8.) Cook With Confidence
7:06 - 9.) Master The Recipe
7:36 - 10.) Keep Cooking
Thank you! I was looking for this!
Always good to see chef Frank. I thought he was too busy inventing cooking.
He was tired from forging his own frying pan, so he used a previously crafted recipe today
Don't worry, he already invented it before time was invented!
I've been a home cook for 20-plus years, and I agree completely, especially the mise en place part. That was easily the best thing I ever learned about cooking. I do have to comment that Carbonara might not be the best thing for a beginner to try.
Absolutely the BEST video I have seen for a beginner cook! Sooooooo many skip the basics! Know the recipe, have your ... everything ready. If a recipe calls for a skill or technique your not confident with, back up and get that skill! Cooking is a life long passion. Enjoy it!
Chef Frank always delivers the goods. Great tips and advice from a world class guy whose got the skills. Thank you, Chef!
When I learned about mise en place, it was a game changer. No more kitchen chaos.
I honestly learned so much just watching YT videos about food and cooking! All the little precious tips or ideas that once combined, makes me better at what I do. I have more creativity, I know what is important to do and to not skipped, I learned to be patient on some steps because it will be better at the end,... I always had a love/hate relationship with cooking, but it helped me a lot enjoying it better!
And Frank Chef is just a perfect teacher! I love him so much 🤩
I will definitely change the way i use my box grater now. That looks way better the way Frank did it.
I love the clarity you bring to each video!
And it shows that he loves what he does. It comes through clearly❤
Thank you Chef Frank for helping me teach my middle school students skills they can use for a lifetime. We enjoy your humor and teaching style....(:
I’m not a beginner, but I like watching videos like this in case there is a good tip I’ve never thought of or heard. Now as for your carbonara, I appreciate how you used guanciale because that is how it’s traditionally made in Italy (never bacon because it completely changes the flavor of the dish). However I noticed two mistakes, one with the guanciale, you are not supposed to add it to a hot pan. I heard the immediate sizzle when the guanciale hit the pan. The guanciale should be added to a cold pan and cooked slowly to gently render out the fat. If you do it that way you don’t even need the extra oil. Also it prevents it from getting burnt. Second mistake is that there is no need to add additional salt to your cheese and egg mixture since the pecorino cheese is already very salty; all you need is the pepper. One other tip I’ll give is to add a little bit of the pasta water to the cheese and egg mixture before adding it to the pasta. It just makes it easier to mix.
how about he used Egg whites for carabonara ? I thought that only egg yolks can be used
@@Funnychainsaw26 Well you can actually use either the whole egg or just the yolks. A lot of chefs prefer to use just the yolks because it has a richer taste. But traditionally in Italy they would use the whole egg because they were not going to waste perfectly good food. But it is widely debated even amongst Italians.
I can confirm that practice makes perfect. I am gifting everyone I know a jar of homemade caramel sauce. I ruined the first batch (because caramel wants medium low heat and your full attention and I wasn't paying attention) but every batch after that turned out better and better to the point that last batch has a very different quality to it than the earlier ones, despite using the same ingredients. I am still not at the level where I feel like I've mastered the recipe enough to begin modifying it but it was quite enlightening to see how my caramel production changed over the course of three days.
Great demonstration. But for you home carbonara cooks, toast whole peppercorns then crush them in a mortar and pestle. The difference is amazing
I think the best tip was really to keep an open mind. Sometimes I stand in the kitchen and think to myself: "Hm, maybe try and whip up a sauce for that?", grab what I can find, and just eyeball something. Using your senses is also a really powerful tip. If at any point in your cooking process something smells, looks or tastes disgusting there is a VERY likely chance it will behave like that in the finished dish. Don't be afraid to experiment to try and save it then. Maybe it needs more salt, maybe something wild like milk? Who knows. Just stay calm and do it.
Reminds me of the first time i used cocoa in my Chili or the moment i used apple vinegar first time in a dish to give it a little sourbut fruity note. That made me so happy and tasted so good.
I love how engaging and fun this was!
So quick and efficient 😊 neat and accessible! No unnecessary words or movements.
I love chef Proto. He talks with such a passion for what he does, and what he wants others to learn. He inspires me.
OH MY GOODNESS Frank you are the best....Just everything about you is wonderful, the way you explain every step, the confidence you give your viewers I can go on n on... Just finished watching your pancake video boy am I going to now impress my family...Thank you soo much. onto more of your videos !!!!!!
thanks frank, i almost never get discouraged by failure, I get discouraged by the price of the ingredients
Chef Frank….. thank you so much for these tips! Whatever you celebrate this holiday season I wish you a wonderful time!
“The worst thing that can happen is that you don’t eat this tonight.” So wise!
No you also have to deal with the stress and disappointment of the failed meal
Cooking is the best thing that's happened to me, it has been such an outlet and escape from my "normal" activities. I'm just loving prepping meals that the people I love enjoy! (now I just need to get my kids to eat things other han pancakes and fries....)
Mr Proto, you're officially my new super hero. I enjoy your humorous self-deprecations while you eloquently instruct JV novice cooks like myself. Keep on making learning fun Sir. 100 cool points your way.
I was surprised to see him grating cheese with the grater on its side; I've been doing that since I was a kid. Less effort/work and safer!! In high school, my home economics teacher teased me about it; but I wasn't the one who grazed their knuckles!! Lol
I put my recipes (printed sheets from the internets as well as the cards) in page protectors in a binder, then take them out & magnet them onto my stove hood while I'm cooking. Keeps them clean and easy to store. :)
Best moment for me was when I learned to cook Bechamel! It was like--wow! I can cook gravy like Granny did it! Thanks for all the great tips Chef Frank!
frank is just … oh, i love him soo much! he is the guy who will brighten your gloomy day 🎉❤
Box grater on the side: Genius!! Thank you!
I really enjoyed the video. Wanted to improve cooking skills and was searching for local cooking classes, private cooking tutors(!), and even online culinary schools until I rethought that there might be some cooking 101 videos on TH-cam. What a fun and supportive video. I hope you have many more of this type.
What are your struggles with cooking?
I love cooking, so I started going to a kitchen & restaurant school. It started as being fun and different from cooking at home, but the business wasn't for me, I learnt that cooking casually is much more my style and I learn new things everyday from success and failures, friends and family and it makes the next time to cook that much more fun and exciting, especially when you're cooking for friends and family! Even though I don't know all the names and classifications of all tools and such in my kitchen, calling my ladle Ms. Scoop scoop or spatula Mr. Flipper is good enough for personal use!
These are great tips. I would like to add one that is very important for me to enjoy cooking: make sure your kitchen is clean, with no dirty dishes in the sink or dishwasher. I usually empty the dishwasher and clear the sink first, which gives me more room, less clutter, and the opportunity to do my dishes while cooking.
“You order a pizza tonight.” Worst thing that can happen….. That is the best of chef optimism. I love that.
Frank is so awesome! Cheers from Colombia amigos
Tip 11: Enjoy your meal. Don't rush it down while watching Netflix. It's the reward for your hard work.
I've never seen a recipe and 101 class that is so simple, descriptive and interesting at the same. Even knowing the recipe, i found it interesting and instructive.
I totally love Frank's advice. I have zero confidence in my cooking. Naturally my wife is a prodigy but gets tired of her own cooking. I make a disastrous culinary fallback and all I want to do at least give her a break. Got any more of these Frank?
Your clear instructions make everything easy to understand!
I really enjoyed this video. Tips like “mise en place”, be comfortable, and have fun are IMO as enlightening as any particular technique.
You helped me more with one sentence than I thought possible. Worst case scenario you order pizza or Chinese. I put so much pressure on myself. I’m just learning. So I’m super stressed and tense. That relaxed me…. Thank you. ❤
The video was very helpful all in all.
Loved the "run around like your hairs on fire" too funny!!! Great energy, well presented, with helpful content!!! Look forward to your video!!! Thanks!!!
Good tips! I didn't see mentioned, it's important for the pasta/pasta water not to be too hot before incorporating the eggs, lest the egg scrambles before coming to temperature.
I totally agree with the comfortable part. Since I am very tall, my kitchen counters are raised up by almost 8 inches. Perfect. It makes a huge difference
I will go to my culinary program at a college in May this year, I really like your video, it does helpful. And the way you teach is not bored, excellent, thank you for your video, I am appreciate it.
Always love the videos with Frank, just seems like a good bloke
Cooking and sharing a good meal is such a beautiful gift
Great video! Chef Frank is the GoaT 🐐!
Another top tip. if you're going to use tongs to transfer pasta between pans, put the pans as close together as you can so you don't drop pasta all over your hob (see 6'07" for example). 🙂
I love the tip of grating cheese with the box on its side!!! thank you :)
Who here just suddenly had the urge to learn how to cook?
Me
Me
I’m done buying fast food that’s why😭😭
I am tired of hearing that I’m failing as a woman if I don’t know how to cook 😭 so time to learn something other than fried eggs I guess
literally
Always find something valuable whenever i watch these tutorials. Thanks for your time and all the great motivations to get in there and keep cooking.
Salaam everybody,
Chef Frank, you forgot the most important thing of all, before beginning we need to wash our hands,
Keep up the good work
So true on hearing and smelling while cooking. It really helps.
Thanks for the encouragement Frank.
I would add: Think at the beginning what you will wish you’d remembered at the end - such as having a very warm bowl ready for that beautiful pasta carbonara. Thanks chef!
I've recently been cooking with a friend of mine who's completely new to cooking and he kind of botched the ingredients to order, he was so surprised when the final dish came out good cuz we went off trail to fit the new ingredients. Flexibility is something I gained from me playing with recipes and stuff like that over the years. So I'd say, next to all this, as ChefPK would say, keep playing with your food! Recipes aren't holy books, and good ingredients will taste good together if you got good principles
Excellent advice. The one extra thing I'd add is learn how to hold your knife - it makes so much difference.
Very well-presented information. Everything is concise and to the point. Thank you!
always love watching Frank. His tips are great. He definitely has a passion for cooking and I'm glad he shares.
Thanks to your channel, I never stop delighting my loved ones with new, interesting food)
The overhead shot of the pasta that fell inbetween the pot and the pan makes me feel better about being a mess.
You always bring great info!
I have been cooking forever, but I must admit to being today years old when I realized I should be putting my cheese grater on its side to grate cheese (or tatties). I am always late to a party... but I always learn new things! 💜
Thanks Chef for opening my eyes for the improvement I need to make working in the kitchen :)
Thanks Frank! We love you!
Great choice of pasta brand chef ! 👍 😊
Cheers from San Diego California
Great tips for the people who are starting to cook! Remember you are starting and the best part is that you are your own judge, study the recipes and enjoy cooking.
Thanks Frank! Simple and straight to the point! I tend to over-think everything, so this really settled the topic for me!
"Worst that can happen is we get take out" is such a great tip for cooking with confidence.
I’ve seen you’re video on skillet cleaning, you are a hero 🏆
"make sure it goes all over, it splashes the dog" lmaooo frank
I cooked for my living for a while, Frank knows his stuff! I love watching him. Read the recipe!