I'd like to see a Cast Iron 101 video. I've been thinking of getting myself a cast iron skillet, but I know you can't treat them like the non-stick skillets I already have in the kitchen. Tell us about the benefits and drawbacks of cast iron compared to other cookware, how to properly clean and care for cast iron, and what you look for when you're shopping for a new cast iron piece for your kitchen.
We have a case iron skillet (I don't use it, my partner does), in our house we have a rule, generally, if one of us cooks, the other cleans up. I never clean the cast iron, because I'm always worried I'm going to ruin it lol, so yes, this is a fab idea!
I just sat an exam for a job which would change my life but I have to wait 5 minutes to get my results so I've decided to watch chef Frank to calm my nerves
yo at 3:20 i busted out laughing when you said "small amount of oil". You did use a small amount of oil, but from working in the kitchens i that i have, a small amount is like a 1oz ladle. So idk i was funny seeing you use that amount after saying "small". You're a great chef Frank, i learn alot from you!
Hey Chef! Hardcore chef Dad of almost 11 years here. I appreciate you and am so thankful for your videos. What about one on food safety/ handling of raw meats? I'm mean, we all know not to chuck a raw chicken cutlet across your counter without washing, or line your beef, poultrys, & seafoods up on your cutting board. I feel like I wash my hands a couple dozen times while handling raw meats. But when I watch y'all professional chefs, y'all (not you exactly but chefs in general) seem to comfortably touch all over the meat, poke at it softly while talking about it, picking it up alot....then maybe grab the pepper grinder (put it back), grab your knife, use it, set it back down. All without running back and forth rinsing your hands all the time and washing things off. I would truly value your input on this to calm my obvious over cautiousness.
i second this. I asked a similar question to a recent ProtoCooks vid. I must wash my hands 10x more frequently than necessary. What does a chef really do?
Typically when I BBQ I do the same thing. I grab utensils and seasoning bottles after handling raw meat. What I do to save time is I have two tongs and two cutting boards: one for raw meat, one for cooked meat/food. I can move food around and not worry about it being contaminated because I didn’t touch it with my hands. Once I’m done, I wipe down all my utensils, seasoning bottles, etc, with soap and water or cleaning product. I don’t worry about contaminating equipment because I’m going to wash it anyways. As long as the food, plates, and utensils used for eating aren’t contaminated, I’m happy with that! Takes a couple extra minutes after to clean, but I rather that than wash my hands more than 3-5 times in one cooking session. Hope this helps😊
4:10: It freaks my partner out when I put something into the oven, set a timer and walk away ( I.e. go into another room to fold laundry), and a little into the cooking process I come running into the kitchen at full speed to check the food. He always asks “what happened?! The timer did not go off!!” I try to explain that I cook by sound and smell. Even though I have left the kitchen, I AM LISTENING AND SMELLING😅At that moment, I heard or smelled something that drew my attention.
As a budding home cook, I really appreciate these tips and tricks. Massively useful information for people like me who have very little confidence in the kitchen.
Great, informative video, particularly the tips on managing smoke when panfrying a steak. Your videos taught me how to cook meals for my kids during the pandemic. I’m very appreciative, and so are they!
I would like to see many more such "cooking skills" on your channel in the future (yes, I realize this is three years old at this point now - but I've just recently found your excellent videos.) I like using copper pans for how quickly they react to heat changes, but they come with three linings. Stainless steel linings, I consider to be a pretty pan, but basically a stainless steel pan. Tin, which is expensive but affordable enough, but tin can melt at 450 F, and I wonder if that is a problem with sauteing? Silver lined, which is very expensive, but silver being able to take heat up to 1800 F plus, would never have any problems if one makes a mistake. What are your thoughts on this topic? Lastly, a brand that I like very much is duparquet. Their pans for sauteing have straight sides, following patterns from historical pans of about 120 years ago. What am I missing, or missunderstanding?
My favorite way to do mushrooms is to sauté with salt and thyme and then right at the end add a drizzle of honey to really get a good caramelized flavor to them
"I don't really use olive oil.." Gordon Ramsay just started crying. I couldn't agree more, why use an oil that you're just going to burn? Great vid, Chef! I was really glad to see nice, chunky mushrooms! It's so much tastier and and much nicer texture than thinly slicing them :)
This video really helps out a lot, I'm not a cook by any means and have only recently started cooking for myself. I keep burning my onions from time to time, but I'd really love to make caramelized onions. Really hoping to see more videos on foundational kitchen skills, would really love to see more of this type of content. Much love to the channel
America's Test Kitchen says to salt steak in advance so that the moisture is drawn out, dissolves the salt, and the salt water is drawn back into the steak, giving it flavor. Exactly the opposite of what you said. Did you guys just go to different schools? Love the channel.
This is by far the most successful method I've used to get good browning on steak. Salted and uncovered in the fridge overnight makes the best/crispest steak I've had in my life. Even on a propane grill.
If you salt an hour or more before you're right. If you salt half an hour or less before the steak doesn't have time to reabsorb the water and the water will negatively impact browning. If your not salting an hour or more in advance then salt just before sauteing.
Chef Frank, I'd like to start by saying that your videos are a blessing and go as far to being a fundamental or foundation of cooking. You don't use high end items you use simple everyday items or ingredients to do your videos. I feel as if I'm in class being a student even though it's a video lol. Question: Could you do a Christmas video of what you make? And Could you do a date night video? Like what meats to get, what not to get, do you do high end dishes or do you keep simple and classy lol
💜LOVE💜 the gorgeous sear you put on that steak, Chef!!! 💜💜💜 Now all I need is a mound of sauteed onions, some wilted greens, and a dollop of an herbaceous compound butter to make it a meal! 😋😋😋
Hey Chef Frank, would you be willing to make (or have you already before?) a video on reverse searing? Your way of teaching, I think, would be pretty instrumental in getting the concepts behind it that I just can't seem to get right on my own.
I do mushrooms a lot, but I have just done the best I ever made last weekend. (Overcrowding before) it is actually easier than what I did before. Steak day tomorrow.
Hey Frank! Wonderful explanation. My biggest question with this is the high heat. Surface moisture is the enemy of saute but we also dont wanna dry out our vegetables too much right. Will you follow the same high heat principles for something with less moisture, say, carrots?
I wish I had something other than the itty bitty little top freezer that is my fridge to freeze stuff in and right now it's full of frozen food stuffs and stock (homemade of course). :-)
Love your videos. Please show us what you would have done for the recipes in the Epicurious videos "Pro chef vs Home cook" and I was hoping to see your version of dressing/stuffing.
Frank when I sautee my whole stovetop gets covered with splattered oil, is there a way to minimize this? I own splatter guards but they suck mine end up getting burnt after uses
It's bound to happen, that's why its a good habit to clean often just like a good restaurant should. The spatter is caused by the water in the food you're cooking coming out and turning to steam immediately (think water on a grease fire idea). You can try using a bit less fat so that the oil droplets are a little smaller and toss things around a bit to spread things out. Mushrooms (which have lots of water like frank said) benefit really well from dry sauteing for a few minutes before adding oil. It draws out moisture first and makes it so they don't soak up as much oil. Alternatively you can explore roasting some of the foods you would usually think should only be sauted. Use the same principles, high heat short amount of time.
What's the difference between Sauteing and pan-frying? Is it based on temperature mostly vs the amount of fat used in the pan? Theatrically, you are able to pan fry with a minimal amount of fat similar to sauteing.
Thank you chef! I have one question regarding amount of the oil, in the most videos most people you very little to none oil at all when they are making a steak. Do you know maybe why? I like your way much more, because it produces much more browning.
Much prefer to sear in cast and finish in the oven if I am trying to finish a steak quick. Otherwise reverse sear or sous vide. And if you are cooking boomers to go with a steak then you need to do onions too. Just can't get behind cooking a steak 100% on a stove top.
Hello Chef! Thank you for another amazing video! But I have a question for you, how to get good browning on ground meat? How much is too much on a pan and how to make sure everything is cooked well?
Ground meat has a lot more surface area, so it's going to shed moisture faster than a whole piece. Once your meat is surrounded by juices, it's boiling instead of sauteing. Add less meat than will cover the pan(try starting with half), spread it out quickly, and work in batches. This will help the released juices get cooked off more quickly.
All you have to do is wait until the water evaporates. The sound of the meat sizzling will change, and it will brown. There’s no need to batch ground beef unless you’re cooking several pounds. I routinely brown 2lbs in the skillet shown.
Chef Frank, could you or a kind commenter please help me to understand 'resting' the piece of meat, seems like a recipe for having a cold piece of protein
What I never understood with steak and other meat resting is the temperature. If you let it rest at room temperature then the meat gets cold until it is finished resting. If you let it rest in the oven it keeps cooking slowly (depends on the temperature). Additionally it is a bit tedious to turn on the oven every time you cook meat (and uses a lot of power aswell). Can someone help me and explain how I can let my meat rest, without it cooling down. Is there any way to do it without turning on my oven every time?
![🎤 ไปกันต่อออ! จับฉลากร้องเพลง x P’ #XXSIVK [EP.2] (1/2) เพลงของใครจึ้งสุดน้าา 💓🎤 #MXFRUIT](http://i.ytimg.com/vi/mLI_K0sAS4o/mqdefault.jpg)
When you realize that Chef Frank is also a Jedi master: "Control your heat, young padawan"
"... this is not a full meal" Yup, you need garlic and parsley on those 'shrooms.
I'd like to see a Cast Iron 101 video. I've been thinking of getting myself a cast iron skillet, but I know you can't treat them like the non-stick skillets I already have in the kitchen. Tell us about the benefits and drawbacks of cast iron compared to other cookware, how to properly clean and care for cast iron, and what you look for when you're shopping for a new cast iron piece for your kitchen.
Great suggestion!
We have a case iron skillet (I don't use it, my partner does), in our house we have a rule, generally, if one of us cooks, the other cleans up. I never clean the cast iron, because I'm always worried I'm going to ruin it lol, so yes, this is a fab idea!
I just sat an exam for a job which would change my life but I have to wait 5 minutes to get my results so I've decided to watch chef Frank to calm my nerves
Hope you got the job
You get the job?
Leaving us all hanging haha!
did you get the job?
yo at 3:20 i busted out laughing when you said "small amount of oil". You did use a small amount of oil, but from working in the kitchens i that i have, a small amount is like a 1oz ladle. So idk i was funny seeing you use that amount after saying "small". You're a great chef Frank, i learn alot from you!
Your channel has grown so much since i last saw. So happy for you!
Hey Chef! Hardcore chef Dad of almost 11 years here. I appreciate you and am so thankful for your videos. What about one on food safety/ handling of raw meats? I'm mean, we all know not to chuck a raw chicken cutlet across your counter without washing, or line your beef, poultrys, & seafoods up on your cutting board. I feel like I wash my hands a couple dozen times while handling raw meats. But when I watch y'all professional chefs, y'all (not you exactly but chefs in general) seem to comfortably touch all over the meat, poke at it softly while talking about it, picking it up alot....then maybe grab the pepper grinder (put it back), grab your knife, use it, set it back down. All without running back and forth rinsing your hands all the time and washing things off. I would truly value your input on this to calm my obvious over cautiousness.
i second this. I asked a similar question to a recent ProtoCooks vid. I must wash my hands 10x more frequently than necessary. What does a chef really do?
Typically when I BBQ I do the same thing. I grab utensils and seasoning bottles after handling raw meat. What I do to save time is I have two tongs and two cutting boards: one for raw meat, one for cooked meat/food. I can move food around and not worry about it being contaminated because I didn’t touch it with my hands. Once I’m done, I wipe down all my utensils, seasoning bottles, etc, with soap and water or cleaning product. I don’t worry about contaminating equipment because I’m going to wash it anyways. As long as the food, plates, and utensils used for eating aren’t contaminated, I’m happy with that! Takes a couple extra minutes after to clean, but I rather that than wash my hands more than 3-5 times in one cooking session. Hope this helps😊
Generally in the food industry they're required to wear gloves when handling food :) He's at home in his own kitchen so I don't think he cares lol.
@@thegentlemandrummer8753 Good idea :)
4:10: It freaks my partner out when I put something into the oven, set a timer and walk away ( I.e. go into another room to fold laundry), and a little into the cooking process I come running into the kitchen at full speed to check the food. He always asks “what happened?! The timer did not go off!!” I try to explain that I cook by sound and smell. Even though I have left the kitchen, I AM LISTENING AND SMELLING😅At that moment, I heard or smelled something that drew my attention.
You have to use all your senses
As a budding home cook, I really appreciate these tips and tricks. Massively useful information for people like me who have very little confidence in the kitchen.
undercrowd is now a word.
"Before we start, I'm going to make up a new cooking term"
Just wanted to say that Frank got a fandom and that's why I'm here.
that wink always gets me
Looks like you're missing a file at the very end for your "Thanks for watching" screen, just a heads up
Yeah, noticed it too
@@danielc.flores8356 This was a test to see if you watched the video till the end. You passed.
Wow this video really made your teaching chops come out chef! I was glued to it start to finish. So jealous of your students.
i like the end screen "missing file"
Great, informative video, particularly the tips on managing smoke when panfrying a steak.
Your videos taught me how to cook meals for my kids during the pandemic. I’m very appreciative, and so are they!
This was timely and informative since I messed up trying to sautée last night.
🤤 I ALWAYS want to try making what ever you cook on your videos. 😋
thanks chef! I got an interview tomorrow for Saute so I'm brushing up as much as I can. You just saved some of my afternoon lol
Thanks Chef , I’m getting ready for a new kitchen to work at, I really like your knowledge
I would like to see many more such "cooking skills" on your channel in the future (yes, I realize this is three years old at this point now - but I've just recently found your excellent videos.) I like using copper pans for how quickly they react to heat changes, but they come with three linings. Stainless steel linings, I consider to be a pretty pan, but basically a stainless steel pan. Tin, which is expensive but affordable enough, but tin can melt at 450 F, and I wonder if that is a problem with sauteing? Silver lined, which is very expensive, but silver being able to take heat up to 1800 F plus, would never have any problems if one makes a mistake. What are your thoughts on this topic?
Lastly, a brand that I like very much is duparquet. Their pans for sauteing have straight sides, following patterns from historical pans of about 120 years ago. What am I missing, or missunderstanding?
I just had a whole meal but after watching that steak my mouth started watering 😋😋😋
My favorite way to do mushrooms is to sauté with salt and thyme and then right at the end add a drizzle of honey to really get a good caramelized flavor to them
"I don't really use olive oil.." Gordon Ramsay just started crying. I couldn't agree more, why use an oil that you're just going to burn? Great vid, Chef! I was really glad to see nice, chunky mushrooms! It's so much tastier and and much nicer texture than thinly slicing them :)
Awesome video man, real informational👍
Chef Frank, you did an excellent job on your New York strip steak. My question is, why didn't you cook your dish longer?
This guy is on point! Very knowledgeable chef giving away the secrets. Like it👍
Okay.. I'm addicted to frank's videos...🧘♀️
Best tutorial ! Thank you so much 👍
Glad it helped!
This video really helps out a lot, I'm not a cook by any means and have only recently started cooking for myself. I keep burning my onions from time to time, but I'd really love to make caramelized onions. Really hoping to see more videos on foundational kitchen skills, would really love to see more of this type of content. Much love to the channel
America's Test Kitchen says to salt steak in advance so that the moisture is drawn out, dissolves the salt, and the salt water is drawn back into the steak, giving it flavor. Exactly the opposite of what you said. Did you guys just go to different schools?
Love the channel.
This is by far the most successful method I've used to get good browning on steak. Salted and uncovered in the fridge overnight makes the best/crispest steak I've had in my life. Even on a propane grill.
If you salt an hour or more before you're right. If you salt half an hour or less before the steak doesn't have time to reabsorb the water and the water will negatively impact browning. If your not salting an hour or more in advance then salt just before sauteing.
Chef Frank, I'd like to start by saying that your videos are a blessing and go as far to being a fundamental or foundation of cooking. You don't use high end items you use simple everyday items or ingredients to do your videos. I feel as if I'm in class being a student even though it's a video lol.
Question:
Could you do a Christmas video of what you make?
And
Could you do a date night video? Like what meats to get, what not to get, do you do high end dishes or do you keep simple and classy lol
💜LOVE💜 the gorgeous sear you put on that steak, Chef!!! 💜💜💜 Now all I need is a mound of sauteed onions, some wilted greens, and a dollop of an herbaceous compound butter to make it a meal! 😋😋😋
How about doing a pan sauce? perfect compliment to this video.
Hey Chef Frank, would you be willing to make (or have you already before?) a video on reverse searing? Your way of teaching, I think, would be pretty instrumental in getting the concepts behind it that I just can't seem to get right on my own.
Super helpful video! Take it back to the basics. Thank you.
Decent. Tip on mushrooms tho; medium heat, NO fat until they are dryish. Then you add the butter. Next level texture and taste.
After knocking out chicken cutlets for the family yesterday this seems like a good treat for me.
the salt master is here
I could see you at 10M subs
Keep up the good work!
I do mushrooms a lot, but I have just done the best I ever made last weekend. (Overcrowding before) it is actually easier than what I did before.
Steak day tomorrow.
Hey Frank! Wonderful explanation. My biggest question with this is the high heat. Surface moisture is the enemy of saute but we also dont wanna dry out our vegetables too much right. Will you follow the same high heat principles for something with less moisture, say, carrots?
what I like to do with mushrooms probably isn't sauteing but I love to just throw them in a dry pan. gets more moisture out or feels like it at least
Absolutely no one:
Me watching this at 11pm: "I wonder if I have any red meat in the freezer..."
I wish I had something other than the itty bitty little top freezer that is my fridge to freeze stuff in and right now it's full of frozen food stuffs and stock (homemade of course). :-)
Love your videos. Please show us what you would have done for the recipes in the Epicurious videos "Pro chef vs Home cook" and I was hoping to see your version of dressing/stuffing.
Frank when I sautee my whole stovetop gets covered with splattered oil, is there a way to minimize this? I own splatter guards but they suck mine end up getting burnt after uses
It's bound to happen, that's why its a good habit to clean often just like a good restaurant should. The spatter is caused by the water in the food you're cooking coming out and turning to steam immediately (think water on a grease fire idea). You can try using a bit less fat so that the oil droplets are a little smaller and toss things around a bit to spread things out. Mushrooms (which have lots of water like frank said) benefit really well from dry sauteing for a few minutes before adding oil. It draws out moisture first and makes it so they don't soak up as much oil. Alternatively you can explore roasting some of the foods you would usually think should only be sauted. Use the same principles, high heat short amount of time.
You’re awesome Chef Frank
Pork lard is by far the best fat for sauteeing.
thanks
What's the difference between Sauteing and pan-frying? Is it based on temperature mostly vs the amount of fat used in the pan? Theatrically, you are able to pan fry with a minimal amount of fat similar to sauteing.
Thank you for the video.
Thanks chef!
Hey Frank for the salt do we have to go out to the sea to get our salt or do we build our own sea?
"just a little bit of oil" *pours in 80% of iraqs entire oil supply*
that's Gordon
Lmfao xD
Thank you so much for this! I learned a lot :3)
I hear "maillard reaction", I think Rose. Will she be on soon?
Thank you chef! I have one question regarding amount of the oil, in the most videos most people you very little to none oil at all when they are making a steak. Do you know maybe why? I like your way much more, because it produces much more browning.
Brown food tastes good!
This video made me have an existential crisis realising I also breathe in through my mouth when trying to talk.
Much prefer to sear in cast and finish in the oven if I am trying to finish a steak quick. Otherwise reverse sear or sous vide. And if you are cooking boomers to go with a steak then you need to do onions too. Just can't get behind cooking a steak 100% on a stove top.
Newbie here, how is this different that searing a steak or really anything else? Seems very similar to me 😅
Thank you! :)
What are your feelings on leaf lard , beef suet and duck fat? Yay or nay for them?
yes, yes & yes. Using rendered animal fat adds great flavor. I like chicken fat as well.
Chef frank can you teach by Joshua weissman he have call but better example he but krispy kreme donut but he made better he can cook everything
Hello Chef! Thank you for another amazing video! But I have a question for you, how to get good browning on ground meat? How much is too much on a pan and how to make sure everything is cooked well?
Ground meat has a lot more surface area, so it's going to shed moisture faster than a whole piece. Once your meat is surrounded by juices, it's boiling instead of sauteing. Add less meat than will cover the pan(try starting with half), spread it out quickly, and work in batches. This will help the released juices get cooked off more quickly.
All you have to do is wait until the water evaporates. The sound of the meat sizzling will change, and it will brown. There’s no need to batch ground beef unless you’re cooking several pounds. I routinely brown 2lbs in the skillet shown.
Thank you very much guys!
chef your take on carbon steel pans
Chef Frank, could you or a kind commenter please help me to understand 'resting' the piece of meat, seems like a recipe for having a cold piece of protein
thx for sharing. may i know how long will you rest your steak?
whats frying vs sauteing?
Awesome vid. Are you ever gonna make aprons?
How about stir fry 101 with a wok
“Rest my meat” 😃
Thanks Frank (:
It makes me sad frank only has 70k subs
What I never understood with steak and other meat resting is the temperature. If you let it rest at room temperature then the meat gets cold until it is finished resting. If you let it rest in the oven it keeps cooking slowly (depends on the temperature). Additionally it is a bit tedious to turn on the oven every time you cook meat (and uses a lot of power aswell).
Can someone help me and explain how I can let my meat rest, without it cooling down. Is there any way to do it without turning on my oven every time?
what about dry brining frank?
🥚
This video was brought to you by the letter _P_
k
Why should you use extra fat when the steak has plenty?
It will take time for the steak to render its fat. So it will basically be sitting in a fry pan until it melts steaming and not browning.
@@ProtoCookswithChefFrank thank you so much
what's difference between sauté and stir fry
You stir for the stir fry; it heats up evenly. Let the food sit in there for sauté; it browns one side at a time.
@@notepadpowersnail1860 thats very helpful thanks
That's a lot of oil in the pan... or added fat in your diet
I’m not really eating the oil in the pan though.
"not a full meal" Whut whuhhh?
Can't really like this. You're ruining my diet, man.
I believe you are pan frying. Sauté, translated from French, is to jump.