This Cooking Mindset Makes it WAY Easier
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- เผยแพร่เมื่อ 7 มิ.ย. 2024
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Just thought I'd help you not make the cooking (not cooking) mistakes I made in my twenties (and thirties, let's be honest), by demystifying the whole idea with a stupidly simple way of thinking about it.
ASSISTANT EDITOR Steven Markley
0:00 Intro
0:29 The Art of Gastronomeh
2:15 Beam Dream!
4:02 Culinearly School
10:04 Conclusion!
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While I as someone who has been trained in cooking absolutely support this mentality, doing things until its just good enough is the only thing I care about when cooking for myself, if there is one thing I want people to care about it is a sharp knife. Dull knives are dangerous to handle and frustrating to use. Don't care too much however, you want to keep your knife sharp enough but don't obsess over it. You don't need to hone it every use, but if it can't cut a tomato without squishing it then sharpen it. Get a pull through sharpener, they're not great but they're good enough. You can also get someone who sharpens knives to do it for you but that is a pain for most people since they don't know anyone who does. Also don't buy a bunch of knives, just one decent chef's knife for the same price will help you through at least 90% of what you want to do in a kitchen
Hell, in a pinch, you can sharpen a knife with the base of a mug! I learned that trick from my old neighbour! She was a sweet old lady, our families were on vacation together at their summer home and all our knives were dull. She had just finished drinking her coffee, she turned the cup around, swiped my grandpa's old knife over the bottom edge of it and presto! sharp as fuck knife! Kid me was hella impressed and it's still something I do when I'm cooking at a friend's place if they don't have sharp knives lol
I never knew how when you actually keep your knife sharp how much less tedious cutting things are and how much willing you want to cut things, like now that I learned to keep my paring knife sharp I use it to hull strawberries instead of using the cheap huller that just squishes the crud out of them. Now I’m moving into keeping my hori hori knife sharp (hence its making gardening easier) and I think it’s becoming an obsession, I can see why people can get addicted to how sharp things are.
Classic youtube comment wisdom I don't agree with. A razor sharp knife to someone not used to it is a perfect poisoned gift. My table knives are dull, I don't consider them as dangerous. Besides that I slice bread with a sharp non-serrated knife, because it's easy, not because it's safe.
Not to be all dramatic but I feel like this is a masterpiece. A manifesto against the ravages of perfectionism. An FU to the haters in our minds (as personified by internet commentators) who say if it’s not perfect don’t even try.
I feel like i need to watch this every time I’m too afraid to try something because the perfectionist voices are winning.
Agreed. "Good enough is better than nothing" is life-changing and motivational in so many areas
@@nitidiuscula that's a different version of the phrase i thought of, done is better than perfect! great minds and all that!
I wouldn't put it so dramatically but I agree
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I like how this is the most unserious video that Craig has put out in years but it also has the BEST production value.
I cooked in restaurants for years, I can do fancy cookin’ and I’ve been periodically leaving this comment in cooking videos: It just needs to taste good. To you. It doesn’t have to be instagrammable or complex or complicated. You just need something to eat. Healthy or not as you like. Don’t let cooking channels tell you everything has to be top of the line, very best ingredients, blah blah blah. You cook for you, something you like, you did it. Be fancy when _you_ want. Most of the time, you prolly will just be happy to have food you made, and liked. ✌️😌✨
This is legit a whole new series idea right here. I'd suggest a bare basic list of ingredients and how long it takes if you ever did that. Seriously, it would be one of the best easygoing and real instructional cooking video series ever. As is, this video is already wonderful.
This man is a genius. I already know how to cook and I don’t drink alcohol or coffee and I’m not addicted to social media but I watch all his episodes cuz he’s hilarious. Counterintuitive haha that was gold
Haha you made me realise I also know how to cook, don't drink alcohol or coffee, I'm not addicted to social media and I don't have problems sleeping, but still also watch all of his videos :D
@@kalliste01 hahaha I’m glad I’m not the only one
Extra tip. Frozen veggies. If you're like me fresh produce stops existing as soon as I put it in the fridge and more often than not it rots. Frozen veggies have been a life changer. It keeps longer and it doesn't require any chopping.
Frozen broccoli is especially easy. Oil, salt, shove it in the airfryer (or pan). Put some shredded cheese on it if you feel like. Super easy when I'm lazy and it's probably healthier than what I was going to order in.
Yes, and they often cost less too! Frozen veggies are perfectly fine and I've read even have more of the nutrients stored in them because they are frozen right away, rather than allowing the nutrients to breakdown over time. In all matters, focus more on eating whole, unprocessed foods as much as possible, however you can.
For those that want fresh veggies and are seeing them rot in the fridge sooner than you'd like there's one major thing I've learned as well:
- Take your veggies out of all plastic wrap/bag packaging.
This plastic packaging seems to collect moisture that encourages mold and mycelium growth. I place my veggies in containers that allow air flow instead. I use papertowel at the bottom of the container to prevent stale water droplets from forming. I also lay a papertowel loosely over the top of my veggies. This helps prevent moisture from collecting on them while they are stored in the fridge. Basically, stale moisture is your enemy when it comes to veggies in your fridge. Paradoxically, if you try this and notice veggies getting a little limp, this is because the veggies themselves are losing moisture. If this bothers you, then I've had success by laying a moist papertowel (heavily squeezed out, remember, stale moisture is bad) over top instead of a dry papertowel (I do this with broccoli). For asparagus, I wrap the stems in a papertowel and leave the tips out in the air.
This greatly extended the life of the veggies that I store in my fridge and reduced the need to use frozen vegetables when I'd prefer fresh or want to take advantage of seasonal deals. For example, Broccoli used to die on me after 2-4 days in the fridge, by unwrapping it and laying papertowel overtop, I can easily get a week out of it. I did the same with mushrooms that were often getting slimy after 5-6 days, and now I get over a week out of my mushrooms.
Same concepts apply to large bags of potatoes, carrots, and onions that sometimes come in plastic bags. Get them out of the plastic ASAP and store in boxes/paper bags/bowls/whatever you have available instead.
@@Matt-sl1wg you can also get an ice cube trays with different sizes and if the veggies are cut (or you can cut them up if not) put them inside, fill them with water and put in freezer to retain moisture etc.
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This is basically exactly how I cook and it's done me well so far.
Hardest part is just knowing how to tell when something is done. Once you figure it out, then you get to explore the further steps to make it better.
I feel like with half of the stuff you can stick a fork in easily, its done. The other half just taste it. Experiment to get it to your taste!
@@pinkowl9752 That's a good way to get food poisoning.
"Counter intuitive" is the best joke I've heard all day. I'm going to bed now cause it's not going to get better than that, and it can only be downhill from here (plus it's late and I'm tired).
Craig...Craig...CRAIG!! This was great. I total think this needs to be a series. Chyna wants you to cook more. We want you to cook more. I think if you make more videos of you cooking, you'll cook more. Win, win, WIN!!
Speed/ease tip: You can microwave those sweet potato chunks for about 5 minutes to get the cook time down to 20 minutes in the oven to match the broccoli.
Buy cookbooks for children! They are way more likely to require a realistic skill level, effort level, and number of ingredients for an average person. And the food still comes out tasting yummy. The Usbourne Children's Book of Baking is my favourtite recipe book for desserts.
I had a large hardback book of children friendly recipes and the illustrations of the step by step methods were of a big dog and a hamster. I'd forgotten about it till I read your comment. Best recipe was a grilled cheese sandwich with a fried egg on top. Probaby about half a day's calories !
A meat thermometer and a meat Temperature chart has been life changing for me. I don’t really need to question how long to cook things anymore I just make sure it gets up to temp.
Big time. You never go back once you get one. Makes it so easy.
Sous vide
Yeah I got a digital food thermometer, a decent one, wasn’t cheap but worth it. Funnily enough it was once I got an air fryer that I started using mine most. I knew how long things took to cook in my regular oven but the air fryer moved the goal posts. Particularly useful if you’re cooking something direct from the freezer to avoid having something that’s either hugely overcooked or stone cold in the middle
@@drivers99 Easy, but don't want the toxicity of food being boiled in plastic. 🤢 Or all the plastic waste.
Boiling is 212 F but sous vide is like 130 F or whatever depending on the type of meat
Tips: Salt accents existing flavor, pepper adds new flavor. Experimentation is key.
Also, don't put food in the oven before it's up to temp. When an over is heating up, it's throwing everything it has to heat up so you'll expose your food to a huge temperature range. Wait for it to come up to temp so it's exposed to the same temp the whole time and is more predictable to figure out when it's done.
Telling people to preheat their ovens is bourgie propaganda. If it's already hot when you open it you waste a load of energy and it doesn't come out noticeably better most of the time.
Depends on the oven. I have an old apartment oven and the heating coil seems to either be fully on or fully off, so putting stuff in before it preheats doesn't seem to make a difference. I just add extra time.
@@pendlera2959 I think it matters most with meat honestly, from a bacteria/food safety standpoint
I'm reminded of a joke I think Milton Jones did for the UK comedy/stand-up panel show "Mock the Week":
"Welcome to Everyone can cook! You can't Beatrice." **adjusts imaginary glasses** "Oh, you can't beat rice."
I just introduced my 10-year-old to your videos and now she says she likes them a lot and I'm extremely excited and I thought that you should know that. Thank you very much Craig
I once was making sweet potatoes when I was in university. I had the smart idea of trying them uncooked. They were actually pretty tasty. But later in the evening, I had some explosive diarrhea. Turns out there’s some starches in raw sweet potatoes that won’t get digested until it hits your gut bacteria and when it does, the gut bacteria loves it and goes nuts with it.
I think this video is super important. I have encountered way too many young people who need to understand this, although a lot of them were in Japan so sadly they may never encounter it. That culture has an even bigger issue with young men not being taught to cook than we do. As for myself, this idea just really came naturally to me. It's literally so easy that cave men could do it, we've been simply heating food for hundreds of thousands of years.
When I moved out and lived on my own for the first time, I started by cooking the simple things I already knew - grilled cheeses, pancakes, soup, fried eggs, egg sandwiches, nothing fancy. I was living in Japan, and so I picked up on making fried rice and rice curry from stuff you can just buy in the store. All I had to do is cut up the chicken and vegetables basically. Well, I had to learn how to wash rice and use the rice cooker from my neighbors, but that's not hard. Anyway, the idea of the importance of oil in cooking was so obvious to me, that once I was staying at a friends, and when I asked him where his oil was so I could make eggs, and he was like "it's a non-stick pan, you don't need oil," I was like "does not compute."
What really started to get me to develop my interest in cooking was spices. The only spice my Russian mother ever uses is dill, so when I was cooking for myself, exploring the grocery store, I became really interested in the whole world of herbs and spices. With this, I had a simple way to experiment and explore with even the very simple recipes I would make. I think that's a really good next step after you just get the oil - salt -heat step done. You can start with what I did － my older brother worked a pizzeria when I was young, so he taught me how to use oregano, basil, garlic and parmigiano on everything. Later, my Mexican-Canadian friend taught me how to make taco seasoning - which you can't just find on the shelf in Japan. That's another great way to flavor your dishes. Chili powder, cumin, and paprika are the keys to that.
Much later I started learning to cook things I specifically missed while I was in Japan. I learned to bake bread because I hate Japanese bread. I learned to make my own pizza because Japanese pizza is too expensive and ain't got nothing on New York (though they do Italian style real well). Once I started watching Townsends, I really got into cooking. It was just so much more intrinsically interesting to explore history, not simply make some fancy-schmancy thing. Pies are not actually that hard to make and are great survival food. I would work late at my last job, no time to make dinner afterwards, but I had Mondays off, so that was bake a big ol' pie day, that would then last me the week.
I also fell in love with vegetables while I was in Japan. That's an issue America has - our vegetables kind of suck. You got to grow your own or go to a farmers market to really experience good vegetables. When I was in Japan though, I would go to the green grocer and oh the cornucopia of earths splendor would just inspire me. Again, I didn't need recipes, I just wanted to try these veggies in whatever simple dish I could make, usually fried rice or rice curry, then later pies.
My go to stuff to always have on hand though - onions and mushrooms. If I have onions and mushrooms, and some kind of protein, I can make a food. Simple as that. That's my last piece of advice for people who don't know how to start cooking, onions and mushrooms. You may already have your version of "onions and mushrooms," but if you don't, just try onions and mushrooms.
gastronomeh is my new favourite word to describe my mediocre cooking
You can eat all of the stem if it's washed, but personally I think it's gross so instead I tend to put veggie scraps like that in a bag in the freezer and when I have a bag full, put them in boiling water, simmer for however long you can be bothered and you have veggie stock! Add bones for meaty stock.
THis is great! What do you do with the veggie stock? Or would you do if it was culinearly school?
@@ashleyvanstone6999Veggie stock is great for noodles or flavoring grains or pastas or just soup. It's great effiency and much less food waste to save scraps in the freezer. Don't need to dump out the food scraps bin as often, too.
@@ashleyvanstone6999 Cooking rice in veggie stock is great or as the basis to any sauce really (gravy, curry, etc.)
Literally fell asleep during the Beam bit and woke up brighter 8 minutes later. Lovely nap. Now I’ll rewind to learn how to cook like Craig.
"fuck around and see what happens" is a great way to learn, i use it in the kitchen very often
As they say: "fuck around and find out"
Oh wait that's not right.
Very proud of you. This how my mom taught me to cook 30 years ago. Cooking at home doesn't have to be complicated or expensive.
This kind of cooking is great for experienced cooks who feel lazy, rushed, etc. Besides enjoying your content, I appreciate your consistent Beam sponsorship. No ads for random games you don't play. Integrity is appealing. 🌻🍄
Tip for avoiding food poisoning: Fish is done when it flakes, chicken must never be red/pink inside, but beef can be (well, maybe not raw). Not sure if it's done? Cut the thickest area. When that's done, the rest is done. And keep trying. You learn better that way.
Meh! I love this. As a person who cooks quite a lot, this helps me too. Sometimes i order out because cooking seems like a chore. But this is a reminder that you can keep it simple and it still tastes pretty great to be honest.
Shout-out to the sign ( box ? ) on the couch while you're in the kitchen 🤣🤣🤣
Another easy tip to get your veggies in is buy premade sauces from the grocery store and mix your veggies with them. I just roasted some green beans in the oven and toss them with some subway baja chipotle sauce I bought and it was AMAZING.
You can make your own sauce or find one you like that’s premade, either way it’s hella easy
As someone with ADHD who has struggled getting themselves to cook, this is *THE BEST* guide I’ve seen on just doing it. Thanks Craig ❤ I hope others will find motivation as well!
When I moved out at 21, most of my meals consisted of instant noodles or take-away. However, when I turned 28, I bought an air fryer, and cooking has become much more enjoyable and easier. I also started eating more vegetables because I can just toss them in the basket with a piece of chicken breast, fish, or steak. 🥦🍗🥩 This has brought balance to my diet, given me more energy, and helped me maintain a regular healthy lifestyle. I've also saved an incredible amount of money over time. 💰
A little 'life hack,' if you will, for you young people (or older folks) trying to find your way into cooking and looking to make your daily life a bit easier. 💡🤲🏻
What do you make? What settings, how long? Spell it out for us slow folks and newbies lmao
@@The.One.True.B There isn't much to it, other than TH-cam 'air fryer,' which one is the best for your price range and different recipes you can easily look up yourself. Just get started. You'll be happy you did in the end.
And just to clarify, what I mentioned above about chicken, vegetables, etc. I buy all meat fresh, occasionally I might buy frozen chicken breasts, but otherwise, all the vegetables I buy are frozen. It's easier and already chopped for you, so you can just throw them in your air fryer. I hope this makes sense. You won't regret it, that much I can tell you.
@@AlexTelling well yeah I look things up too I was just wondering what you ran a basket of veggies and a piece of meat at, I have an air fryer but have barely used it. I cook a bit but it’s something I really want to expand on, I’ve always kept it super simple
@@The.One.True.B I don't know what to tell you, my friend. Try your luck. Experiment if you've already tried all the dishes and recipes you've thrown into your air fryer.
I just wanted to share my experience with a product I've been using for several years now, which has made my life a whole lot easier.
I hope you figure something out. Best of luck to you. Peace!
@@AlexTelling I thought a temperature/time was a pretty common thing to ask for but alright lol later
Long time viewer here who doesn't always get to watch your videos nowadays (mostly cause I forget (I sorry!!)) but I'm so glad I watched this one!! It's funny at all the right moments, and it encourages me to cook more!! Yay!!
Absolutely needed this. I get so stressed about cooking, but this is so simple.
Why do i feel like this video is a call out? But as a 26 year old whos moving in with my bf this is soo needed
You got this. I can highly recommend "sheet pan" meals. There's vids and books, etc., everywhere. Super easy and they make you look like a freakin genius.
OH MY GOODNESS I NEEDED THIS GROWING UP. We're about the same age so at least it's here for the youngins. When I thought "I need to know how to cook", I had NOTHING practical. I'd buy cook books and they'd say "Cut the Onion with XYZ method" and I'd think WTF IS THAT .... THIS IS A LOT OF WORK ... I JUST WANT TO LIVE ON LESS MONEY
This is great advice for beginners. Also you can get a wok and you can stir fry almost any combination of vegetables and protein quite easily. And when you want to get out of your comfort zone a little I would say try one of those meal kit deliveries for a few months to increase the variety of things you know how to cook, but with all the ingredients already provided together with easy to follow instructions
The “what temperature to set the oven to” joke caught me off guard and I laughed out loud, then immediately laughed even harder at the fact that I am a middle aged man laughing at a really bad joke from my teenage era.
I've changed my eating and lifestyle habits for the better recently and part of that has included me cooking more at home. It's made me realize just how greasy take-out really is, even at nicer sit-down restaurants there will usually be waaaayyyyy too much oil added. It's also made me more conscious of how much oil I use in general during cooking, olive oil is about 120 calories a tablespoon so if you aren't paying attention you can end up adding hundreds of extra calories to a meal without realizing it. I'm in the process of losing weight, so making sure I don't accidentally blow through a notable chunk of my daily calories with oil because I didn't remember to measure it out is pretty important.
A good tip for knowing when to flip your chicken (or other pan fried meats etc). Look at the sides, once it's cooked past half way, flip it over. Then when it looks fully cooked, it is fully cooked.
"If you're juding my knife skills, you do not need to be watching this video-" Okay, fair, but I just want your fingers to be safe Craiiiiiiig.
Big cook, here -- best advice I can give you is, do chicken THIGHS. The breasts are just too dry, get tough at the drop of a hat, and lack flavor immensely. Chicken thighs will be muuuuuuuch better, tons more forgiving, tastier, and everything. For zero more effort.
Whoa that’s for the tip.
Don't tell too many people, they'll start getting more expensive.
Hard agree. Bone-in, skin-onnchicken thighs are my go-to protein for "good enough" cooking.
@@wheezywaiter You bet 👍 Happy cooking!
I adore chicken thighs and Sam's is cheap for a pack of like 15 thighs
Dannng I just got married and I did a couple freezer meals but then we had to move again and now we're eating tv dinners, boxed pasta, frozen burritos and pizzas, etc. I needed this so bad 😭
6:18 cutting my broccoli, wearing my sockly- please don’t mock me - an eel might shock me -
This is hands down the best cooking video on the interwebs.
So relatable! When I do get the urge to cook, the recipes are intimidating and need to spend a fortune buying crazy ingredients and spices. Reminders that the basics are ok in cooking is appreciated! Most cooking videos feel unattainable to the average person trying to make a meal. Great video! ❤👏🏻
Craig I've only started this video but seeing your face on my screen just gives me such joy and comfort after a long day, so thank you.
This actually looked delicious. I’m pretty good at cooking but this was still a useful video. Thank you!🙏
I didn't even watch the video, and it already motivated me to just get up, cook what I had instead of what I wanted to cook, and save myself the exorbitant fees associated with someone else making a food that I wasn't even gonna enjoy. Made three days of meals with the nutrients I need to keep lifting my cute little weights.
Having now sat down to enjoy said meal while watching this, hey! Great video! Thanks for the motivation and the entertainment!
Love this vid.
I cook quite a bit (im a chef) and agree with everything you said :)
oil + salt + heat : makes most things taste better :)
Hint - get one of those knife sharpener thingys (the ones you just swipe the knife through) - just using that 3-4 swipes every time you get the knife out will generally keep it sharp enough not to have problems... Great for your everyday knives :)
Sharp knives makes cutting stuff easier and safer :)
This was a very educational video, despite the fact that all you ever said was "I don't know" XD
10/10, would guesstimate my cooking again.
been cooking professionally since I was 18, more than twice that now, but I really appreciate a view from the other side of the coin. Thanks for sharing, was fun and educational to watch!
Wheezy, you are one of the most creative authors on here. Even your ads are so creative, so funny and entertaining that I don't want to skip them. I subbed to you from some old Rob Scallon's videos. Wish you all the best!
“I love it when the broccoli’s done.” I caught that, sir!
You’re slaying with these advice videos
This is my new favorite cooking show. I fully embrace Gastronimeh. As Michael Jordan taught us: just cook it.
I would totally buy and proudly display a cook book called "gastrono-meh" as my cooking ethos. I loved this.
9:56 Pro tip: You can ask google "time remaining" without any other context and it will tell you how much time is on a timer, or if there is no timer, how long until any alarm is set.
ayoo, finally someone who has the same philosophy in the kitchen as me "just put a bunch in and just heat it until you don't feel like waiting anymore" xD
I really enjoyed cooking in my 20s and got a reputation in my family for being a good cook. Couldn’t do it professionally but people loved coming round and I loved hosting.
Now I just feel an overwhelming sense of pressure to cook great food. I lost that enjoyment and everything became a chore. I’ve all but stopped cooking now because I just can’t cope with the constant need to do better.
Watching this really helped me to reset and start playing around with what I cook again. Just simple stuff that I’ve not invested too much in so it doesn’t matter if it’s amazing or not. Thank you!
Such a good video CRAIG, really loved this video CRAIG, hope you do more of these CRAIGGGG
Very fun to watch!
I have watched every single one of your videos (on the main channel) and this is one of the best ones you have ever done! Like... seriously!
and the best thing is: every thing you said is absolutely true!
"As long as it don't kill ya - you're fine"
Same with knife skills. As long as you keep your fingers out of the way and don't stab yourself - you're fine ^^
Ok, jokes and editing and pure chaos energy in this video - they are all amazing! :)
This feels like a companion video to the Chyna cooking one from way back & I’m all for it
A little thing I love doing is steaming rice and chucking on a bunch of salt a vinegar. Super simple and easy, but it's a cheap filling tasty snack. Sometimes I fry off some dry chillies and peppercorn and chuck them in, works very well too.
this hits close to home, love to see it
The Art of Guesstronomeh, perhaps? 🤣
My favorite easy meal:
Ingredients: Steak (eye of round, serloin, flat iron; doesn’t matter, whatever is cheap. Get between finger and palm think if you can), frozen mixed vegetables, butter, salt, pepper.
- Put a pan on low-medium heat and add 1/4 to 1/2 tablespoon butter. Wait for the butter to melt. If the butter turns brown, the pan is too hot. Turn it down a little and try again.
- Put the steak in the pan and add salt and pepper. Go easy, you can always add more later. For a 3/4” to 1” thick steak, start with 4 minutes on each side. Then take off the heat and cover it in a pan. Let rest for 5 to 10 minutes. (experiment and adjust to preference)
- While the steak rests, get a pot and add the mixed vegetables. Then, put enough water to go 1/4 way up the vegetables. Put the pan on low-medium heat and cover. Stir every 5 minutes until tender per preference-salt, pepper, and butter to taste.
- Eat. (add a slice of bread if you want.)
Note: If you’re worried the mixed vegetables will not get done in time, make them first. You can keep them warm until then steak is ready.
One thing I learned that absolutely makes cooking any type of meat, poultry or fish better, is to pat it dry with paper towels beforehand. Then proceed with the seasoning and cooking. It will also taste and look better!
LOVE THIS VIDEO!
Always excited when I see a new video!
Right? I don't know how to explain it but he brings back a happy feeling, that's also a little nostalgic, kinda like an old freind
@@macaroon147 It really does feel exactly like that.
This was a particularly good one, Wheezy!
One of my favorite easy recipes in my 20s was some chicken breasts rubbed with a little oil, some kind of herb, and same for some vegetable, usually asparagus or broccoli. Single sheet pan so easy to clean up and can get it in the oven in a few minutes.
this might be one of my fave wheezy videos of all time!
We cook using this method in our household. We usually use frozen broccoli because it is even easier. Our go to spice blend is onion granules + garlic granules. Super simple.
Great stuff, reminds me of your early videos
Thanks, I now have the courage to roast sweet potatoes, which I've not tried yet.
This is super inspiring and useful! Thank you!!!
when he put the paprika on the bench, i was so ready for an Adam Ragusia reference!
And that's why i paprika my bench, as well as my chicken.
Working on teaching my eldest, 19, how to do more than follow instructions on a box and this is perfect! I will say when cooking meats I've found a pretty good and simple couple of rules. 1, if it's white meat (chicken fish or pork) heat it until the top edges start to turn white then flip and heat the other side just as long. 2, red meat will stick to the pan until it's ready to flip and then do the same time on both sides.
Thank you for explaining gastronomeh and culinearly. I have been apparently using this method for years an didn't know it. And yes it does work.
Hi Weezy! I'm so glad to see you're still making weekly. I was a beardlover years before i became a chef. Your videos are still so fun, imma have to binge em now.
P.s. did explosion Wednesday ever become a thing?
They say a dull knife is the most dangerous knife, but I have only ever cut myself on a sharp ass knife.
I just cut my finger today for the second time in as many weeks with sharp knives (being stupid, not paying enough attention, and the second instance was immediately after thinking "it's a bit risky to hold the object I'm cutting like this...").
Dull knives are dangerous because you need to use them with more force, and if things go wrong they can go *really* wrong.
I've cut myself many times with sharp knives, but they've all been clean cuts that didn't go very deep and were quick to bandage.
Not using recipes was some of the best counterintuitive advice I've ever heard, they tend to be overcomplicated and it's all dependent on what you like. Short cooking videos can give you the gist of what you need to know for the building blocks of cooking super easily, and as watch more of them and experiment more yourself you'll get way better than if you were just following step by step instructions
Been watching your videos since your apartment days and not so low-key love for Scar-Jo. I also vaguely remember you having an alligator pit, fun times. Life has kept me busy and I'm not on youtube as much as I'd like but I'm so happy to still see you around. You were one of my "comfort" youtubers. I've been working on a little blog for the past few years and would like to branch out to youtube one day but I'm overly critical of myself and don't know what I'd even talk about. Any advice?
Why can't I figuratively just do this?
Because that’s not tangible!
This is a great video. I was doing this when I moved out of my parents house. Having to cook for yourself is sooo much work lol
Thanks for the video and Stay safe ✌️.
As a school bus driver, I share your feelings about kindergarteners.
Great video! Loved it! ❤
My pointers:
First put the sweet potato in the oven and add in the broccoli after 10 minutes, that way both will be warm for eating after 20 minutes in the oven.
Cook the chicken breast so that the pink becomes white and flip once there's about 20 percent of pink left on the top, then cook for few more minutes.
You powder my dreams, Craig. Keep up the great work.
This is the oldest you've ever been but the best you've ever looked! That's very hard to do and I am impressed. Not sure if it's the clothes, the exercise or something else 👀
This is such a good video! Also I learned recently that you don't even have to cut broccoli. Just rip the pieces off the stem like an animal, and it's faster and kind of more fun
You want a good sweet potato? Wash it, wrap it in foil, put foil below it so when the juice spurts out it doesn't get on your oven. Cook it on 425 for an hour and feel it by squishing it between 2 fingers. Cook until really squishy. It depends on how big the potato is. Then cut it down the middle, put some butter, salt and pepper on it. Your wife will fall back in love with you.
Would love some more videos in this series
If you do get more serious about cooking, the new digital instant read thermometers are amazing. Push a button, the probe pops out and it turns on, poke it into the meat and you get a reading immediately. So much better than the old analog probes that took forever and required reading a dial.😊
The biggest problem i run into is that fucking up food is expensive. If i mess up a meal, that's an entire days worth of food money down the drain.
I've been doing Gastrono-meh for awhile now, and part of what got me to start was thinking about ye olden days of people pre-internet. If people from 100 years ago can make good food w/ what they have around em, than surely I can figure it out.
The first time you said "more on", I was disappointed that you didn't make a moron joke out of it. But then you did. My life is complete.
Step it up a notch by finding a Seasoning salt you like. I put Johnny's Seasoning Salt on almost all savory meals I make and it's delicious.
Love it! Didn't even need to watch this, but I watched out of confirmation bias I guess
Stir fry is an even better option, cut the chicken into small pieces, you can't fuck up a stir fry, you just can't and you're probably gonna make the best chicken every time consistently
frozen veggies, all of the nutrition is retained, almost no difference from fresh and if you're really that picky about the fresh tasting food I don't know what to tell you, but nobody has time for that and you can't eat that much stuff before it expires if you're not a large family, most stuff is sold in packaging for large families which sucks
rice, easy to cook once you get the hang of it, but it's annoying, rice cooker is a good option
Make everything you got at once, depending on how much you have, hopefully not too much you'll have enough to eat for a few days
stored properly in a lock-in container meals like this one (meat) will keep in fridge for 3-4 days, maybe even more, but 3-4 days is your 100% safe zone
if you freeze it than we're talking months
Most important tip I can give you as a 27 yo that can take good care of himself is to completely forget about recipes just as Craig said, unless you really want to try something, but you need to be careful, do you want to cook optimally or do you want cooking to become a hobby?
Cook something here and there, don't always fry, not the best for health
And one more thing
BEEF FUCKING TORTILLAS WITH YOUR OWN HOMEMADE SAUCE
I was listening to this video without watching while working and I heard "you live you learn" and thought of Alanis Morissette and was so surprised when it actually turned into an Alanis Morissette reference