As you said. Some are very simple. But important. An 8 minute video with 8 minutes of good information. No drama, no nonsense. Thank you very much, that was great.
"Add more butter" is my personal favourite. I often have people amazed by my food, trying to find out what kind of miraculous technique or ingredient I used. Usually it's just adding way more butter than they would.
No1: Sharp knives and consistent technique No.2: Mis en place, prepare everything No.3: Bain Marie, waterbath for utensils No,4: Spoons No.5: Clean as you go No.6: Adding acid No.7: Using herbs, either fresh or dry No.8: Finish with butter No.9: Start with whole spices No.10: salt
Good stuff! Makes me interested in going to a culinary school, even though I have no interest in becoming a commercial chef. Maybe I'll treat myself someday, but not right now...gotta finish law school first! Here's a secret insider tip I learned from my granny: Bacon Grease. When people are blown away by something I've cooked it's usually due to subbing bacon fat in place of standard oils or cooking grease.
First video I've ever watched on this channel. I love that this dude has an actual restaurant style kitchen setup instead of something that just looks pretty
All the testing makes you full by the time we are serving the food 😄great advice 👍we older mamas do almost all this thing 🤷🏼♀️we Persian believe our leftover taste better next day 😏
My brother is so OCD about his vegetables chopping skills. Everything is always the exact same size. It’s actually great when I’m roasting veggies or making vegetable beef soup or even stews! I made a curry dish one time that called for one small diced sweet potato. Well that almost didn’t happen as he despises them. But he did finally cut it up and it melded into the sauce perfectly! But I really appreciate him. Doesn’t matter what I’m cooking he’s available to chop veggies!! Thanks for the tips Chef! Love your channel.
This is awesome. The only other one that popped to mind was heat... kinda like driving, speed can be your friend, learning to cook over high heat can be really beneficial.
Thanks. for the great info, Chef. I finally invested some money in proper pans, a proper chef's knife, and a proper cutting board. Can't wait to get to work on my knife skills.
Great video! As a home cook I follow most of those tips. I'm a true believer in salt and pepper to season, butter (unsalted) to finish. I stir fry a lot so I always prep all my ingredients. Clean as you go is standard. Need to work on my knife skills. Also I hone my knives before each use. I need to sharpen several of them. I need to try that "finish with lemon" technique. Again, thanks for the tips!
11) Experiment. The meat loaf my mom makes used to be my favorite. Then I started experimenting and making it my own, and now, the meat loaf I make is my favorite. If you ask me, the #1 thing people do wrong when they cook is trusting recipes. Use them as a building block, but never trust them. The chicken is cooked when it's cooked, not when it's spent the amount of time in the oven the recipe dictates.
Nice video! My three comments. 1 - I dont submerge my utensils in water when I'm frying, to avoid spraying hot oil on me. I also dry everything thoroughly 2 - I like adding butter, but I'm increasingly using olive oil instead. It is healthier and goes well with most of the dishes 3 - Adding too much salt is like crashing a car. Damage is done and will need time and effort to fix it. To avoid accidents I go slowly with the salt and leave my dishes slightly unsalted, adding the last dash of salt when I'm about to finish.
Thanks Chef Billy I’m one of those people that runs to the draw for another utensil. I’m running out to buy a Bain Marie pot. Thank you for all your tips.
Good list. I thought mice en place i should've been number one though. This was stressed while working in restaurants and also culinary school right from the beginning
For me, mise en place entails simply putting all the ingredients I will need on the counter. Unless I’m cooking a very complicated dish, I would never cut everything into pieces before I even start cooking. That’s only good for cooking shows. I want to minimize the time I spend in the kitchen, therefore I cut everything on the go. Saves time. I have a couple dozen recipes that I can cook in under 30 minutes (including cleaning the kitchen). Those are my favorites. Ain’t looking to spend hours in the kitchen unless it’s something very special.
Ghee adds a more nutty flavor because of the milk solids turning golden brown during the cooking process (they get strained later). I'm not sure if it makes a sauce as glossy like butter can. Difference shouldn't be huge, but you can at least taste it. Try both versions yourself with the same dish to see what you like.
My dear you are the Master Chef. And all your 10 advice is perfect and experience one! Thank you , and the best of all clean wile you cooking .I for sure. do that!
Hello. That tip to Clean while you go. That’s a game changer in my house. Hardly any counter space and prior to cooking I always make sure my dishwasher is empty!
Got 8 out of 10....Combining 3&4 is Definitely a Go-To move in my book! FYI: A rolling Knife sharpener (Amazon - under $50.) is fail-proof & will save you $100/$200. a year!
So, I noticed your Boos cutting board is “upside down” (the label is upside down). I’ve never flipped mine over to use the other side. 😮Advice? Should I??
Great video! I watched it all the way through. I already knew about cleaning as I go and mise en place, but I learned new things too. Thank you, Billy!
You are so right, Chef! I must have been a chef in another life because everything you advise came natutally to me right from the start. Now, unfortunately, I'm too old and have no energy left to do any cooking as such --- but I so miss it!♥ Thank you!
Thank you chef Parisi, these are all essential tips, the two that have been my go to are Mise en Place and Clean as you go. I’ve been cooking for over 65 years and still continue to love all aspects of this art form. I never stop learning new techniques, ideas and recipes. I live alone and cook just about all my meals daily, with the occasional dining out with friends. It has always been a way of relaxing for me. Have a great weekend and bon appétit!
Why do you put water in the Bain Marie for holding utensils? Obviously an actual Bain Marie is a water bath for cooking, but why for holding utensils? Thanks!
My husband has high blood pressure and worries about salt. He also doesn't like the taste of it. We cook with no salt at all, but our food tastes good nonetheless. Anybody who wants it can use the salt shaker while dining.
Thx for the recs but I would be careful about finishing food with butter frequently or eating too much food cooked as such unless you wish to gain weight as even the bits of butter shown in this video (15 grams or so per bit?) probably has 110 kcals per bit which is nearly 5% of an adult male needs daily.
@@ChefBillyParisi Butter has a certain calorie content the last anyone with a university degree heard. Right?! I mean it might okay at a restaurant because that happens only occasionally (unless they live at Claridges).
From what I see on video, at the end, all the dishes are oversalted - way, way oversalted! In my opinion, never do this. Salt is something in the shaker on any table - it's never too late to let the consumers have a choice.
This is the difference between home cooking and things being properly seasoned in restaurants. Feel free to continue under seasoning your food if that’s what you like, no problem.
@@ChefBillyParisi "... Feel free to continue under seasoning your food..." shows the lack of understanding that salt, actually, kills - not enhances! - the true flavour of just about any ingredient. Not even to say that salt deprives meat of moisture, which is a wrong starting point. If that's what you like, no problem.
Well you’re partially right. Salt indeed can and will cure and denature food with enough time. To say it doesn’t enhance the flavor of food I would say is quite wrong. Eat a slice of tomato, then eat one seasoned with salt and pepper. World of difference and the flavors of the tomato are brought out even more. Seasoning food to taste does exactly that, it seasons. It is a bit of an antiquated thought that meat loses moisture with salt, however, within 1 hour the moisture will begin to seep back into protein allowing for juicier more flavorful meat. Again, with enough time, yes it will draw out all the moisture, but depending on the size of the protein, that can happen in as little as 24 hours and mainly starting at the 72 hour mark. Again, feel free to not season your food as much, no problem at all. I mean that, you do you!
10. That’s sooooooooooooo much salt! 😱😱😱😱😱 How many times have you had guests get a heart attack in your restaurant? The demonstrated amounts are wáy across the recommended healthy daily dose, and approaching the dangerzone.
My mother taught me to take off jewelry when working in the kitchen. I see too many videos of pro chefs and home cooks wearing rings while cooking. Yuck. Professional chefs should know better.
I don't use salt at all, because my husband is worried about his blood pressure and also because he doesn't like it. If you want salt at my house, the salt shaker's on the table. Yet my food is good. Meanwhile, much restaurant food is way too salty.
As you said. Some are very simple. But important. An 8 minute video with 8 minutes of good information. No drama, no nonsense.
Thank you very much, that was great.
Thanks for watching!
"Add more butter" is my personal favourite. I often have people amazed by my food, trying to find out what kind of miraculous technique or ingredient I used. Usually it's just adding way more butter than they would.
Most American thing ever haha 😂
@@RorysRamblings Most French thing ever
No1: Sharp knives and consistent technique
No.2: Mis en place, prepare everything
No.3: Bain Marie, waterbath for utensils
No,4: Spoons
No.5: Clean as you go
No.6: Adding acid
No.7: Using herbs, either fresh or dry
No.8: Finish with butter
No.9: Start with whole spices
No.10: salt
What a great selection of basic stuff! I love this channel!
Good stuff! Makes me interested in going to a culinary school, even though I have no interest in becoming a commercial chef. Maybe I'll treat myself someday, but not right now...gotta finish law school first! Here's a secret insider tip I learned from my granny: Bacon Grease. When people are blown away by something I've cooked it's usually due to subbing bacon fat in place of standard oils or cooking grease.
Truth!
First video I've ever watched on this channel. I love that this dude has an actual restaurant style kitchen setup instead of something that just looks pretty
great video! I love your reactions to your food!
Great video. Thanks! ❤
Thanks from NZ Billie. You're right about unsalted butter over red meat - it makes the salt of the meat sing.
All the testing makes you full by the time we are serving the food 😄great advice 👍we older mamas do almost all this thing 🤷🏼♀️we Persian believe our leftover taste better next day 😏
As an amateur, I appreciate this video! I understand your enthusiasm for salt. Im curious to hear your opinion and tips on the use of MSG.
Adding lemon zest and juice to chicken noodle soup was a huge help in making it taste good when I had to greatly reduce sodium for my husband.
Adding lemon makes everything so bright.
A lot of good tips. Maybe you could do a video on the different types of salt and how and when to use them?
did that one :-) click the pop-up that you see in the top right corner when I begin to talk about it and they will take you to that video.
@@ChefBillyParisiI don’t see a pop up link 🤷♀️
He's already made a video about that 💀
My brother is so OCD about his vegetables chopping skills. Everything is always the exact same size. It’s actually great when I’m roasting veggies or making vegetable beef soup or even stews! I made a curry dish one time that called for one small diced sweet potato. Well that almost didn’t happen as he despises them. But he did finally cut it up and it melded into the sauce perfectly! But I really appreciate him. Doesn’t matter what I’m cooking he’s available to chop veggies!! Thanks for the tips Chef! Love your channel.
I have a terrible time cubing potatoes to the same size. I don't know why 🫥
@@jane-cn6nd My brother gives the little ones to his dog, as they don’t cook the same!🤣🤣🤣
@@karenroot450 I suppose I'll have to get a dog then.
@@jane-cn6nd 🤣🤣🤣
Billy P is good people
I love your videos. I enjoy all of them.
This is awesome. The only other one that popped to mind was heat... kinda like driving, speed can be your friend, learning to cook over high heat can be really beneficial.
Don’t worry, this is just level one, I plan to keep building on this and make several more.
@@ChefBillyParisigreat. Cuz we all obviously need help! Thanks
Great tips. I use them all.
Thanks. for the great info, Chef. I finally invested some money in proper pans, a proper chef's knife, and a proper cutting board. Can't wait to get to work on my knife skills.
Nice!!!
Thank you for the tips! Btw I fund it so funny and charming how whenever you tasted something great you had to physically turn away like in "wow".
Great video! As a home cook I follow most of those tips. I'm a true believer in salt and pepper to season, butter (unsalted) to finish. I stir fry a lot so I always prep all my ingredients. Clean as you go is standard. Need to work on my knife skills. Also I hone my knives before each use. I need to sharpen several of them. I need to try that "finish with lemon" technique. Again, thanks for the tips!
Thanks for this. Have you made a video about how to store diced onion and other prepped items and how long they should last in the fridge?
Awesome tips, chef!! I have learned so much from you! Thank you!
Nice video. Simple things can go a long way to making a great dish. Thanks for the tips.
This is wonderful
I'm an amateur cook, for me it starts with the concept and finishes with all the dishes cleaned and put away.
11) Experiment.
The meat loaf my mom makes used to be my favorite. Then I started experimenting and making it my own, and now, the meat loaf I make is my favorite. If you ask me, the #1 thing people do wrong when they cook is trusting recipes. Use them as a building block, but never trust them. The chicken is cooked when it's cooked, not when it's spent the amount of time in the oven the recipe dictates.
Great tips. Thanks!
Amateur cook, here. Great video! Will look out for knife skills one. I had worked out the mise en place tip from experience, though!
Excellent tips Billy!
Nice video! My three comments. 1 - I dont submerge my utensils in water when I'm frying, to avoid spraying hot oil on me. I also dry everything thoroughly 2 - I like adding butter, but I'm increasingly using olive oil instead. It is healthier and goes well with most of the dishes 3 - Adding too much salt is like crashing a car. Damage is done and will need time and effort to fix it. To avoid accidents I go slowly with the salt and leave my dishes slightly unsalted, adding the last dash of salt when I'm about to finish.
I was just looking for a solution to over-salting...how would you overcome that? A soft note like butter?
Great video Chef. Very good info, thank you.
Tips to live by for sure. Thank you
Excellent. Thank you!
Nice to see you again Billy. I always enjoy your content 😎🇨🇦🚐
Loved the throwback pics. Great tips. Thank you.
Ty for your content. I like your attitude which is constructive and inspires people and helps them to cook better for themselves! 😂😅😊❤
Thanks Chef Billy
I’m one of those people that runs to the draw for another utensil. I’m running out to buy a Bain Marie pot. Thank you for all your tips.
Good list. I thought mice en place i should've been number one though. This was stressed while working in restaurants and also culinary school right from the beginning
Really good tips!
Great tips. I always learn something new from you chef…
The fundamentals Chef Parisi shows allow me to experiment with more confidence. Oh! Get a good chef's knife and keep it sharp.
There was something really funny about the chair noise at the end of the video lol. Great video btw!
Thank you chef!
Fantastic and usable tips... From professional home chef. 😅
For me, mise en place entails simply putting all the ingredients I will need on the counter. Unless I’m cooking a very complicated dish, I would never cut everything into pieces before I even start cooking. That’s only good for cooking shows. I want to minimize the time I spend in the kitchen, therefore I cut everything on the go. Saves time.
I have a couple dozen recipes that I can cook in under 30 minutes (including cleaning the kitchen). Those are my favorites. Ain’t looking to spend hours in the kitchen unless it’s something very special.
Hi Billy, great tips for sure. Mise En Place certainly cuts down on being unorganized. Love the kitchen setup! Is that your cooking studio??
5:00 Big Butter isn’t going to like this. Protect this man.
I like he reaction after tasting something!
can you elaborate on adding acid during cooking? I always thought its a thing for the end to balance it
Great video! I'm curious though, tip #3 why do you put water in the container for utensils?
Hot water so when I use them they get cleaned up when I put them back in
@@ChefBillyParisi does it make the water dirty and contaminated everything else? Or do you switch water out every so often?
Chef, great video! I'm guilty(?) of clean as I go.😊 How do you make paprika from scratch?
I am a better chef today because of your video. Thanks.
I also use scraps for my compost bin if I have too much veg scraps for broths
What about finishing with ghee?
Ghee adds a more nutty flavor because of the milk solids turning golden brown during the cooking process (they get strained later). I'm not sure if it makes a sauce as glossy like butter can. Difference shouldn't be huge, but you can at least taste it. Try both versions yourself with the same dish to see what you like.
My dear you are the Master Chef. And all your 10 advice is perfect and experience one! Thank you , and the best of all clean wile you cooking .I for sure. do that!
Hello. That tip to Clean while you go. That’s a game changer in my house. Hardly any counter space and prior to cooking I always make sure my dishwasher is empty!
thank you great advise
Got 8 out of 10....Combining 3&4 is Definitely a Go-To move in my book!
FYI: A rolling Knife sharpener (Amazon - under $50.) is fail-proof & will save you $100/$200. a year!
Yes chief…thank you
Clean as you go , no clean no go.
Excellent
So, I noticed your Boos cutting board is “upside down” (the label is upside down). I’ve never flipped mine over to use the other side. 😮Advice? Should I??
Great video! I watched it all the way through. I already knew about cleaning as I go and mise en place, but I learned new things too. Thank you, Billy!
You're the bomb!
Hello chef, I wonder if u could answer my question. Did you pay to get into a culinary school or is it free or something like that..
✔️ I learned all these from the expert, Billy P. Thanks chef.
I have a question: your spoons are bowl-end up: so, that means you handle the part that goes into your food! Shouldn't they be the other way up? 🤔
consistent knife cuts ... ah my arch nemesis
You are so right, Chef! I must have been a chef in another life because everything you advise came natutally to me right from the start. Now, unfortunately, I'm too old and have no energy left to do any cooking as such --- but I so miss it!♥ Thank you!
how old are you sir?
Thank you chef Parisi, these are all essential tips, the two that have been my go to are Mise en Place and Clean as you go. I’ve been cooking for over 65 years and still continue to love all aspects of this art form. I never stop learning new techniques, ideas and recipes. I live alone and cook just about all my meals daily, with the occasional dining out with friends. It has always been a way of relaxing for me. Have a great weekend and bon appétit!
When I cook at home for the family I use one, maybe two spoons.
Nice
All good advice... I'd say working on presentation would be right up there... Eye appeal goes a long way...
👍🏻
Why do you put water in the Bain Marie for holding utensils? Obviously an actual Bain Marie is a water bath for cooking, but why for holding utensils? Thanks!
So he can use it and pop it back in, theb the water kind of cleans it ready to use on something else.
@@jamess3408 makes sense- thanks!
@@jamess3408wouldn’t cross contamination occur?
@@Dee_Money_Raw You wouldn't put something in it that had touched raw meat for example.
... it also removes any debris or dust that the utensil may have picked up in the drawer or between uses
Tip 2 I never follow. Who can’t warm up a skillet and in the meantime chop an onion…While that’s going chop your garlic or whatever.
Yeah there’s a time management aspect to it but I will say I’ve burnt things or smoked up the pan because I couldn’t get something chopped fast enough
Does it have to be urbs, or can it be herbs too? ;)
My husband has high blood pressure and worries about salt. He also doesn't like the taste of it. We cook with no salt at all, but our food tastes good nonetheless. Anybody who wants it can use the salt shaker while dining.
Good point!! So much has too much salt added!!!
Thx for the recs but I would be careful about finishing food with butter frequently or eating too much food cooked as such unless you wish to gain weight as even the bits of butter shown in this video (15 grams or so per bit?) probably has 110 kcals per bit which is nearly 5% of an adult male needs daily.
👍
WAW
Tip 11: teflon pans are for eggs only!
Not even that
The first thing I taught my children is how to deglaze a pan with wine or broth
Before watching this. I felt that it was super excessive taking out half the spoons in our inventory for single uses.
No number 8.... for why?
What do you mean?
@@ChefBillyParisi Butter has a certain calorie content the last anyone with a university degree heard. Right?! I mean it might okay at a restaurant because that happens only occasionally (unless they live at Claridges).
This is in reference to sauces and finishing protein with a teaspoon of butter.
i have a spoon container
How much is too much? (Americaaaaa!!!!)
Pro chefs at restaurants often put on to much salt.
Well I suppose that would b subjective and a bit of a personal preference.
Tip #1: sub to this channel
🙏👨🍳🔪
The first step is absolutely not easy 😄
Whenever I salt as seen in videos by chefs my food always becomes way too salt.
practice practice practice.
When did John Oliver learn to cook?
He hasn’t
From what I see on video, at the end, all the dishes are oversalted - way, way oversalted! In my opinion, never do this. Salt is something in the shaker on any table - it's never too late to let the consumers have a choice.
This is the difference between home cooking and things being properly seasoned in restaurants. Feel free to continue under seasoning your food if that’s what you like, no problem.
@@ChefBillyParisi "... Feel free to continue under seasoning your food..." shows the lack of understanding that salt, actually, kills - not enhances! - the true flavour of just about any ingredient. Not even to say that salt deprives meat of moisture, which is a wrong starting point. If that's what you like, no problem.
Well you’re partially right. Salt indeed can and will cure and denature food with enough time. To say it doesn’t enhance the flavor of food I would say is quite wrong. Eat a slice of tomato, then eat one seasoned with salt and pepper. World of difference and the flavors of the tomato are brought out even more. Seasoning food to taste does exactly that, it seasons. It is a bit of an antiquated thought that meat loses moisture with salt, however, within 1 hour the moisture will begin to seep back into protein allowing for juicier more flavorful meat. Again, with enough time, yes it will draw out all the moisture, but depending on the size of the protein, that can happen in as little as 24 hours and mainly starting at the 72 hour mark. Again, feel free to not season your food as much, no problem at all. I mean that, you do you!
10. That’s sooooooooooooo much salt! 😱😱😱😱😱
How many times have you had guests get a heart attack in your restaurant? The demonstrated amounts are wáy across the recommended healthy daily dose, and approaching the dangerzone.
What a salty comment.
Is too much salt bad for ones health
My mother taught me to take off jewelry when working in the kitchen. I see too many videos of pro chefs and home cooks wearing rings while cooking. Yuck. Professional chefs should know better.
Mis en place doesn't mean "everything in it's place" it just means set up/setting up
That amount of salt is not very healthy my man.
Herbs. Why do Americans insist on missing out the H? You’re not French.
Too much salt.
I don't use salt at all, because my husband is worried about his blood pressure and also because he doesn't like it. If you want salt at my house, the salt shaker's on the table. Yet my food is good. Meanwhile, much restaurant food is way too salty.