simple no nonsense videos like these are the most essential for actually helping people learn to cook. I've improved so much from watching chefs on youtube but sometimes it really is the things these chefs skip over because they assume everyone knows them that really stump me
@@acornhomestead3575 I have continued to keep trying beets prepared in different ways throughout my life, but for some reason they hit my palate, and they taste like compost. You are welcome to my share, and I will stick with the rest of the wonderful world of vegetables.
As an English chef, I love how Andy gets tripped up with fahrenheit, it reminds me of every chef I know 😂 Plus bonus points for the obviously service used wustof fish slice, classic broken handle!!
Omg, hubby just asked me for cooking classes, as he's tired of relying on me to eat. I was flummoxed, how to teach basics? Ya covered it and have a new fan! HE will watch and learn, thaNk you!
The new kitchen set and picture quality is amazing not to mention the food tips well done Andy 👏btw you look so healthy and happy you deserve all the success after years of hard work 👌
Thank you so much. I have been doing the quinoa wrong and afraid to cook the pot roast. I took more than a lot of your how-to's. Now I finally can cook without being afraid to cook it wrong. Your explanations mean a lot to me, and I am sure to all your followers as well. Thank you, thank you!
This is great! Actually showing close-ups of what's going on and using measurements everyone can easily do without tools, instead of just listing off a bunch of numbers. :) I wish there was stuff like this when I was learning cooking.
I am American and I love how you cater to the American audience aswell. With conversations of measurements and the funny American English words. I makes me laugh everytime. Keep being great and doing amazing things. You are easily one of my favorite content creators. Thank you for all the advice and joy you bring us.
@@andy_cooks Vegetables. The most variety with the least work. I know I can hack up a bunch of stuff and roast them on a pan, because internet chefs love to tell you that, but they never give any of the particulars, like how long, what temp, and which things go together.
Andy, surely that should have been a 96 part series with one piece of useful information per video. Thanks for the simplicity - from someone that couldn't cook 4 years ago but learned that you just go with it and give things a try and it gets better and better the more you practice and build confidence.
❤❤❤❤❤❤...I appreciate you mentioning different pan/skillet metals & finishes. Would love to see a series using only stainless steel and another using cast iron. Also...fire...as in camping coals...how to identify best coals for different cooking processes. Love ALL your content Chef!
I like that you mentioned ways to improve things like scoring the pork belly if people want to go all out... but then just didn't to prove that you don't have to do it! Often I see recipes that have like 20 steps and I don't know which ones are important and which ones are minor improvements or even just for show. This helps a lot. You and On the Pass with Max do a great job of this
Never used a rice cooker. Always done 2:1 water/rice. Covered. Bring to boil with salt and oil. Turn down to lowest setting. Simmer 20 min. Every week for the last thousand weeks. Never had an issue. Always perfect.
Been a cook for years but still love watching videos like this to see if there is a better way for me to be doing something. You're definitely one of my favorite people on TH-cam. Thanks for another great video, Andy! Cheers from Florida
Love these, please keep it simple more often. PS: Rice in a pot depends a lot on age of the rice. Older and/or drier rice needs to soak over 30 minutes in warm water and will be cooked in 20-25m. You can just simply leave it 15-25m soaking in cold water and cook after. Rehydrating depends greatly on temperature and pH, so you will see recipes ask vinegar too. Jasmin is great to start with as it's soaking is pretty much the same as cooking around 93C (pot with a lid on)
I learned a method for rice many years ago I cal the "8 and 8".. So similar to your pot method, but less "actual" cooking! Same deal, 1 to 2 ratio (works with most rices), bring to boil, reduce to lowest heat, lid, 8 minutes. After the 8 minutes simply turn off the stove and rest for another 8 minutes, in which time any moisture is absorbed and the steam finishes the cooking of the rice. The rice comes out perfect and the pot spotless with a single.piece of stuck rice.. Depending the dish, frying a little garlic or ginger and garlic in butter in the saucepan first, then the rice for just a minute or so, gives the rice an amazing background flavour!
I used to work at a certain franchise pizza joint for a year as my very first job. Sadly there's not many skills I've retained from there, but I'm still an absolute dawg on the squeegee when it comes to cleaning. I could still sanitise a commercial kitchen floor in less than 15 minutes solo. I used to be the best closer for this reason, and I've still mostly got it. I'm also good at cling-wrapping. My cling-wrapping is almost always perfect, I still have to work on not getting a bit annoyed when my gf attempts putting cling-wrap on some left overs and its all crinkled, loose and fucked up. That and I still retain a low level resistance to 3rd degree burns on my hands when washing dishes
Love our rice cooker - nice lazy way to stick something on while you wait for a curry to get nice and flavorful via slowcooking. My mum used to cook rice in a pot all the time. I only cook rice in a pot when I'm making a flavored rice. Love a good saffron rice with chicken stock personally! I crisp it up on the bottom on purpose with a little oil and garlic. Delish! Only takes 20 mins or so as well. Very easy.
I love root veggies, potatoes, carrots, beets, turnips, parsnips & I love brusselsprouts, etc. I use all of them in my beef stews & my roasts etc. They come out so sweet with no taste or smell of sulpher when in stews or an baked like a a thick oven roasted chuck roast. I like using an old style blue & white speckled roasting pan w/lid & even a large Slow Cooker roast comes out really good. I cut slits into my roasts to push my slices of garlic pieces into the cut so the garlic taste gets deep inside my roasts. I just smear EVOO all over my roast, sprinkle McCormick Montreol Steak Sesoning on all sides of the roast & put quartered potatoes, carrots, celery, onions, beets, turnips, parsnips, rutabagas & brusselsprouts under & around the roast & some water & also season the veggies with the steak seasoning & pop it in a 350° oven to roast until it's fork tender. Everyone loves my stews & roasts even people that don't like root veggies like I do lol. I love almost all veggies except I'm not fond of kidney beans, black beans, garbonzo beans.
I love these videos and his humor is of the chart. The conversions, was hilarious 🤣🤣🤣 Honestly, I think he's the only reason I'd go to Australia, just to chill and have some beers and BBQ with Andy, Mitch and the gang. "Basic Mitch" is something I've caught myself saying this in random places. Thanks Andy😆😆😆😆😆
That's definitely a straightforward way to make rice but I think the complexity/confusion with rice is that there's so many varieties and different cultures eat it different ways.
I may have been lucky but I have used my rice cooker for at least 9 rice varieties and it has come out perfect each time. I have also done coconut rice and rice with cooked meats and vegies. It is just a cheap cooker. A favourite variation is to throw a scoop of dukkah in with the rice and water. But you are right, there are different recipes that don't use a cooker - paella risotto jambalaya biryani kedjaree rice pudding etc
Love this channel. Only found it a wee while ago but am enjoying binge watching old uploads & never miss a new vid! From NZ - we want ya back but don't blame you for being in Aussie, wed move back too (was in Perth & Melbourne in late 90s/early 00s) if myself & our 20 yr old daughter werent so sick 🤕
Great video! I've never understood why people find rice so hard to cook; the first time I made it and had no idea what I was doing so I just checked the pack instructions on the bag I bought (it wasn't instant rice btw) and just followed that. Same as you showed on the stove top, bring to a simmer, give it 20 minutes covered and you're good to go. Now though I just put it in my instant pot on high pressure for 4-5 minutes for white rice and it comes out great.
I only watch cooking vids from fellow restaurant people, and this is why: they give up the pro tips. The simplest things get fascinating when you see the commercial hacks. Thanks, again, Andy.
Fabulous tutorial for simple questions. Great job mate. Best corned beef I've ever cooked was in a steam hungi oven in NZ. They said i was crazy but damn it was AMAZING!! Best sangas next day too!!!
Trick i learned for crispy salmon skin to to put it skin down into a cold fry pan of olive oil and then turn the heat to full. Once the oil is up to temp the skin will be crispy then can flip, turn the heat off and the residule heat will cook the salmon perfectly.
I think Andy's quote "Knowledge makes you stupid" is a play on another quote coined by Aristotle "The more you know, the more you know you don't know". Albert Einstein really liked this one as well. Love the cooking tips Andy. I will try the rice one as I already use the others or pretty close. I love fried rice so I do a boil a fraction past al dente in seasoned water ( like you anything that takes my fancy) drain, wash in cold water, get the WOK ingredients done, add the rice toss till the temps up, stir in / toss the baby peas and corn. Yum. 30mins for 2 on average depending what type or WOK ingredients I use. BTW, 'Andy Cooks' is amazing. I have tried a few and they came out fantastic.
Cool! My only question is why do you rinse the rice after you cook it? I figured water was the enemy of fried rice, and introducing extra could make it take longer to crisp up. Does the water not really penetrate the rice as it's only al dente? (I cook my rice all the way, chill it overnight, then fry it in my wok for like 15 minutes until it's nice and bouncy.)
Love your no-bollocks style and super helpful recipes Andy! I've also never understood why people have such problems with rice. I've never done any of the things all chefs recommend - pre-washing/soaking, measuring the water etc - nope, can't be assed. I put the kettle on, when it boils, pour the boiling water into a pan, add a handful of sea salt, empty half a packet of basmati into the water, bring it back up to the boil, give it a good stir, turn it down to slow boil, set timer for 10 mins and check the rice when it pings. When it's just over al dente, chuck it in a colander and rinse it through with a kettleful of boiling water. That's it. Perfect fluffy rice every time.
if it works for you then it works pre-washing rice makes it fluffy by removing excess starch. if you add in too much water or rinse it after cooking, the rice will come out wet rather than fluffy. the water will dissolve. you can get decent rice from it, but the rice you get from it won't be perfectly fluffy.
Wonderful video. I knew a lot of their already but your straightforward and engaging method of delivery had me watching anyway. One trick for the beets- if you don’t do gloves, put the dm into a large ziplock bag and try e skins will rub right off. I’m usually impatient so I do it when they are still hot but our paper towels or tea towels between my hands and the hot bag. 😊
I know the video was about doing it the simplest way, but have you ever tried silverside in the pressure cooker? I do mine with 1/3 cup red wine vinegar, a big splash of Worcestershire & 1 tbsp brown sugar, along with the mirepoix & bay leaves. Doesn't fall apart like pulled pork or beef, but almost as tender & retains the texture of a slice of cow. 1-1.2 kg piece takes about 2 hours, including pressurising, release & resting time. 50-55minutes actual cooking time.
Andy, Would you do a video on how to prepare & just steam artichokes? I tried to do it but I'm not quite sure what the choke actually looks like so I think I removed too much of the artichoke, itself. I was left with only a 1/2" ring of artichoke meat. If you do decide to make a video, please give a closeup of where the choke is & what it looks like. Thanks.
The middle of the artichoke is not what you want. Sounds like you destroyed every edible part. Some TH-cam should help you figure that one out. Probably boil it some and then roasted with some olive oil and seasoning for a certain amount of time
Alton Brown had a tip about cooking asparagus ... cook it in the microwave. I cut an inch off the bottom, and wrap it up in a moist paper towel and cook in the microwave for approx 2 mins. I usually check it to determine if I need to cook it more, but it typically comes out with a perfect texture and a vibrant green. Then we just dress it with olive oil/butter and favorite seasonings.
I never boil corned beef anymore, brisket or otherwise. I use a covered stoneware dish to slow roast it in the oven with a mustardy rub. Perfect every time!
This was such an enjoyable video. I already know all these things, especially with steak. It's hard for me to comprehend how some don't know how to cook rice or asparagus tho. Then again I had a grandma that taught me everything. Have a good one Andy! I'm off to buy steaks to make for my husband's birthday tomorrow. I gotta do a dry brine overnight. And I have some awesome (in season) asparagus to put on the grill. I'm hungry just watching this video! ❤
My easiest way 😂: Rice: use the cup from your rice cooker, pour water up till the cup line in the rice cooker pot. Pork belly: slice it, put it in a pan.
My #1 requirement is taste: flavorful food! I have learned a lot of classic techniques from French to Chinese to Italian and I don’t mind more challenging recipes- I care about deliciousness. I like a mix of easy & hard recipes, they just have to be delicious! Thanks for bringing us delicious international recipes🎉❤
I had a cheap rice cooker and it would burn the hell out of my rice and make it mush. Finally learnt how to master it a few weeks back on the stove. 1 cup rice TO 1 & 1.5 cups of water. Cover, Bring to boil, turn to low. Simmer for 10 minutes - don't remove lid. Done, remove from heat, remove lid, let it cool for a minute and fold rice.
It's great that you're making so much effort with the temperature conversions. Personally I wouldn't. People can look that up if they want to have a try at your recipe. But maybe that's why you're running a successful youtube channel and I'm just watching it.
You and the team are really settling in to your work, I'm really enjoying how comfortable you are these days and the straightforward, clearly explained advice. Thank you, Chef (and the team) Also, bonus points for "bollocks" 😂 (I'll have to research if that's common over there or you picked it up in London)
My biggest struggle - carbon steel pans. Lightweight like stainless, but has the durability and heat retention and cooking styles of cast iron. I layered mine over 10 times when I got it. A nice dark brown colour, not quite black but getting there. Feels like glass. No matter what I do, everything sticks. Pre-heat, water test, oil in shimmering, dry the chicken or meat, lay it in at room temp, sizzles away. AAaaaaaaaand stuck. Eggs? Stuck straight away. I use JUST WATER to clean it with a soft sponge after use, I can see discoloration in the middle of the pan as the seasoning is stripping away. BECAUSE OF WATER AND A SOFT SPONGE. I kind of give up to be honest. I need to be shown in person how to use it, most guides are just "see how easy it is" but doesn't do the same for me. I don't understand.
Man!- I love corned beef- I need to cook it sometimes soon! Honestly the best part of having it for dinner was having the leftovers on sandwiches or in fritters the next night!🥰
But the $15 one will give you a nice "Wok Hei"(crusty bottom) & splatter boiling water all over you/your bench because the lids don't seal so there's that!
As a professional chef you forget and assume too much knowledge / experience - true that's why Gordon Ramsey writes really crap cook books! Great stuff keep it up Andy.
I use that pot method you used for "whatever that was" to cook rice just fine. Seasoned water and a packet of chicken stock. Yes im a home cook and use packet stock
I like to cook my rice in the microwave. Decore round plastic steamer 17.5mins on high and then whack the lid on and let it steam with the residual heat for another 5 mins fool proof and never burns. Easy clean up as well.
Always a couple of tips even for something you've got down - searing the sides on the salmon is something I've never done but will be trying next time i cook it!
Andy, Yes Chef! Lots of great tips in there! Peace an ❤ to you and all of the team! I will edit this with my "Fool Proof" rice cooking method, when I get a chance. I class it as fool proof as even I can get perfect results every time with only a saucepan, a sieve and a spoon. And I'm a Fool 🤣
Quinoa wants to be washed too I find, unless you find a pre-washed one. Unwashed I find it bitter. Most of the beetroot here in Newfoundland is pickled in vinegar and sugar. Keeps in the pantry for ages and accompanies boiled /roasted dinners, aka Jiggs Dinner or Sunday Dinner here for untold generations.
I have always cooked my rice, quinoa, lentils, etc.....................in the microwave. Being Eastern European have also always used Vegeta rather than plain old salt to season.
simple no nonsense videos like these are the most essential for actually helping people learn to cook. I've improved so much from watching chefs on youtube but sometimes it really is the things these chefs skip over because they assume everyone knows them that really stump me
Thanks Andy! The best recipe for beet root that I've found is: Step 1 feed it to a hog. Step 2 use your earlier method to cook that hog's belly.
😆
Lol but I love love love beets (Canadian) just plain boiled from my garden! It's a staple at my house
@@acornhomestead3575yup. Cant beet it. Seriously. No pun intended.
@@acornhomestead3575 I have continued to keep trying beets prepared in different ways throughout my life, but for some reason they hit my palate, and they taste like compost. You are welcome to my share, and I will stick with the rest of the wonderful world of vegetables.
@@charlieturk8141I’m like that with onions. Tried them every which way, but the moment they touch something else the dish is completely ruined.
Love your simplicity in here, with no fluffy words and extra ingredients - the kind of video to send my teenager to try cooking - THank you😍
teen still alive?
“A little bit of knowledge is a dangerous thing” is another favorite quote
As an English chef, I love how Andy gets tripped up with fahrenheit, it reminds me of every chef I know 😂
Plus bonus points for the obviously service used wustof fish slice, classic broken handle!!
Love your style and approach to cooking. And your “bollocks” on the asparagus stem, perfect. You’ve gained a fan for life.
This is Andy's CookSupport
Yes brother ❤
Omg, hubby just asked me for cooking classes, as he's tired of relying on me to eat. I was flummoxed, how to teach basics? Ya covered it and have a new fan! HE will watch and learn, thaNk you!
haha epic name!
@@andy_cookswhy did I read this in your accent? 😂
“Knowledge makes you stupid.” Is great for advice for any career.
The new kitchen set and picture quality is amazing not to mention the food tips well done Andy 👏btw you look so healthy and happy you deserve all the success after years of hard work 👌
thank you!
Thank you so much. I have been doing the quinoa wrong and afraid to cook the pot roast. I took more than a lot of your how-to's. Now I finally can cook without being afraid to cook it wrong. Your explanations mean a lot to me, and I am sure to all your followers as well. Thank you, thank you!
This is great! Actually showing close-ups of what's going on and using measurements everyone can easily do without tools, instead of just listing off a bunch of numbers. :) I wish there was stuff like this when I was learning cooking.
I just love your simple ingredient and cooking ...lovely food ❤
sometimes simple is the best
I am American and I love how you cater to the American audience aswell. With conversations of measurements and the funny American English words. I makes me laugh everytime. Keep being great and doing amazing things. You are easily one of my favorite content creators. Thank you for all the advice and joy you bring us.
Thank you Andy!!
We just love you for how nice & clear you do explain everything 👍👍👍🥂
Great concept! It would be great to have the whole series.
Love this idea!
what's on your list of how to cook?
@@andy_cooks Vegetables. The most variety with the least work. I know I can hack up a bunch of stuff and roast them on a pan, because internet chefs love to tell you that, but they never give any of the particulars, like how long, what temp, and which things go together.
@@andy_cooks I'd love your take to get the best out of:
Asian Greens (Gai Lan & boc choi
Brussel Sprouts
Polenta
Cheap white Fish
@@andy_cooksplease get one step back and show us some tricks how we can cut frood in the best way like onions or paprika 😊
Andy, surely that should have been a 96 part series with one piece of useful information per video.
Thanks for the simplicity - from someone that couldn't cook 4 years ago but learned that you just go with it and give things a try and it gets better and better the more you practice and build confidence.
❤❤❤❤❤❤...I appreciate you mentioning different pan/skillet metals & finishes. Would love to see a series using only stainless steel and another using cast iron. Also...fire...as in camping coals...how to identify best coals for different cooking processes. Love ALL your content Chef!
I like that you mentioned ways to improve things like scoring the pork belly if people want to go all out... but then just didn't to prove that you don't have to do it!
Often I see recipes that have like 20 steps and I don't know which ones are important and which ones are minor improvements or even just for show. This helps a lot. You and On the Pass with Max do a great job of this
FINALLY a yt chef who doesnt break the aspargus and trows away so mutch good stuff! Cut it off! Have less waste!
American friend here. You helped me on several of these. Thanks. You're a Legend!
This needs to be a series. Very informative and entertaining!
Never used a rice cooker. Always done 2:1 water/rice. Covered. Bring to boil with salt and oil. Turn down to lowest setting. Simmer 20 min. Every week for the last thousand weeks. Never had an issue. Always perfect.
Love this longer video for this kind of stuff. Great job Andy & team, this plus your short videos 😗👌
Been a cook for years but still love watching videos like this to see if there is a better way for me to be doing something. You're definitely one of my favorite people on TH-cam. Thanks for another great video, Andy! Cheers from Florida
Love these, please keep it simple more often.
PS: Rice in a pot depends a lot on age of the rice. Older and/or drier rice needs to soak over 30 minutes in warm water and will be cooked in 20-25m. You can just simply leave it 15-25m soaking in cold water and cook after. Rehydrating depends greatly on temperature and pH, so you will see recipes ask vinegar too. Jasmin is great to start with as it's soaking is pretty much the same as cooking around 93C (pot with a lid on)
thanks chef
I learned a method for rice many years ago I cal the "8 and 8"..
So similar to your pot method, but less "actual" cooking!
Same deal, 1 to 2 ratio (works with most rices), bring to boil, reduce to lowest heat, lid, 8 minutes.
After the 8 minutes simply turn off the stove and rest for another 8 minutes, in which time any moisture is absorbed and the steam finishes the cooking of the rice.
The rice comes out perfect and the pot spotless with a single.piece of stuck rice..
Depending the dish, frying a little garlic or ginger and garlic in butter in the saucepan first, then the rice for just a minute or so, gives the rice an amazing background flavour!
I used to work at a certain franchise pizza joint for a year as my very first job. Sadly there's not many skills I've retained from there, but I'm still an absolute dawg on the squeegee when it comes to cleaning. I could still sanitise a commercial kitchen floor in less than 15 minutes solo. I used to be the best closer for this reason, and I've still mostly got it. I'm also good at cling-wrapping. My cling-wrapping is almost always perfect, I still have to work on not getting a bit annoyed when my gf attempts putting cling-wrap on some left overs and its all crinkled, loose and fucked up. That and I still retain a low level resistance to 3rd degree burns on my hands when washing dishes
Thanks Andy - that's a great youtube tutorial! Loved this
Love our rice cooker - nice lazy way to stick something on while you wait for a curry to get nice and flavorful via slowcooking.
My mum used to cook rice in a pot all the time. I only cook rice in a pot when I'm making a flavored rice. Love a good saffron rice with chicken stock personally! I crisp it up on the bottom on purpose with a little oil and garlic. Delish! Only takes 20 mins or so as well. Very easy.
Kabn{pop} *
Growing up Nigerian, we cook rice without cookers. Your pot, water and your intuition. Never fails
Same for India and Pakistan.
Same for India and Pakistan
I love root veggies, potatoes, carrots, beets, turnips, parsnips & I love brusselsprouts, etc.
I use all of them in my beef stews & my roasts etc.
They come out so sweet with no taste or smell of sulpher when in stews or an baked like a a thick oven roasted chuck roast.
I like using an old style blue & white speckled roasting pan w/lid & even a large Slow Cooker roast comes out really good.
I cut slits into my roasts to push my slices of garlic pieces into the cut so the garlic taste gets deep inside
my roasts.
I just smear EVOO all over my roast, sprinkle McCormick Montreol Steak Sesoning on all sides of the roast & put quartered potatoes, carrots, celery, onions, beets, turnips, parsnips, rutabagas & brusselsprouts under & around the roast & some water & also season the veggies with the steak seasoning & pop it in a 350° oven to roast until it's fork tender.
Everyone loves my stews & roasts even people that don't like root veggies like I do lol.
I love almost all veggies except I'm not fond of kidney beans, black beans, garbonzo beans.
Honestly this is a genius format for making videos. Thanks as always, Andy!
I love these videos and his humor is of the chart. The conversions, was hilarious 🤣🤣🤣
Honestly, I think he's the only reason I'd go to Australia, just to chill and have some beers and BBQ with Andy, Mitch and the gang.
"Basic Mitch" is something I've caught myself saying this in random places. Thanks Andy😆😆😆😆😆
That's definitely a straightforward way to make rice but I think the complexity/confusion with rice is that there's so many varieties and different cultures eat it different ways.
I may have been lucky but I have used my rice cooker for at least 9 rice varieties and it has come out perfect each time. I have also done coconut rice and rice with cooked meats and vegies. It is just a cheap cooker.
A favourite variation is to throw a scoop of dukkah in with the rice and water.
But you are right, there are different recipes that don't use a cooker - paella risotto jambalaya biryani kedjaree rice pudding etc
Love this channel. Only found it a wee while ago but am enjoying binge watching old uploads & never miss a new vid! From NZ - we want ya back but don't blame you for being in Aussie, wed move back too (was in Perth & Melbourne in late 90s/early 00s) if myself & our 20 yr old daughter werent so sick 🤕
Great video! I've never understood why people find rice so hard to cook; the first time I made it and had no idea what I was doing so I just checked the pack instructions on the bag I bought (it wasn't instant rice btw) and just followed that. Same as you showed on the stove top, bring to a simmer, give it 20 minutes covered and you're good to go. Now though I just put it in my instant pot on high pressure for 4-5 minutes for white rice and it comes out great.
This is quality. Grams, centimeters and words us europeans understand. Nothing wrong with that
I only watch cooking vids from fellow restaurant people, and this is why: they give up the pro tips. The simplest things get fascinating when you see the commercial hacks. Thanks, again, Andy.
Fabulous tutorial for simple questions. Great job mate. Best corned beef I've ever cooked was in a steam hungi oven in NZ. They said i was crazy but damn it was AMAZING!! Best sangas next day too!!!
Trick i learned for crispy salmon skin to to put it skin down into a cold fry pan of olive oil and then turn the heat to full. Once the oil is up to temp the skin will be crispy then can flip, turn the heat off and the residule heat will cook the salmon perfectly.
I think Andy's quote "Knowledge makes you stupid" is a play on another quote coined by Aristotle "The more you know, the more you know you don't know". Albert Einstein really liked this one as well.
Love the cooking tips Andy. I will try the rice one as I already use the others or pretty close.
I love fried rice so I do a boil a fraction past al dente in seasoned water ( like you anything that takes my fancy) drain, wash in cold water, get the WOK ingredients done, add the rice toss till the temps up, stir in / toss the baby peas and corn. Yum. 30mins for 2 on average depending what type or WOK ingredients I use.
BTW, 'Andy Cooks' is amazing. I have tried a few and they came out fantastic.
Cool! My only question is why do you rinse the rice after you cook it? I figured water was the enemy of fried rice, and introducing extra could make it take longer to crisp up. Does the water not really penetrate the rice as it's only al dente? (I cook my rice all the way, chill it overnight, then fry it in my wok for like 15 minutes until it's nice and bouncy.)
Love the presentation. It’s relevant and simple.
After grilling my asparagus I add a little butter and a light drizzle of balsamic. Cheers
It's good to see the basics. I try to cook some tricky things fairly regularly, but the basics are a necessity. Well done.
Love the pink chopping board!Cool! Thanks for teaching me how to deal with beet roots. 😄 Happy weekend
"What's 500 grams of beef in that other silly thing they use?"
Andy firing a shot in the SI/Metric vs. Imperial/USCU battle.
Thanks Andy and crew! It all looked amazing! Peace!
Absolutely loving these recent video ideas - so relevant & easy. Thanks Andy!
Thank you Andy! I haven’t made a pork roast in years and that looks amazing! Definitely going to make that
Thanks!
thank you!
Great instructional video. Thanks.
Awesome video. I am a home cook and learned a ton. Thank you Chef!
Andy's personality comes out more and more every vid! Love all your content my guy!
Andy's thumbnails be looking like a bad edit from Temu.
Love your no-bollocks style and super helpful recipes Andy! I've also never understood why people have such problems with rice. I've never done any of the things all chefs recommend - pre-washing/soaking, measuring the water etc - nope, can't be assed. I put the kettle on, when it boils, pour the boiling water into a pan, add a handful of sea salt, empty half a packet of basmati into the water, bring it back up to the boil, give it a good stir, turn it down to slow boil, set timer for 10 mins and check the rice when it pings. When it's just over al dente, chuck it in a colander and rinse it through with a kettleful of boiling water. That's it. Perfect fluffy rice every time.
if it works for you then it works
pre-washing rice makes it fluffy by removing excess starch. if you add in too much water or rinse it after cooking, the rice will come out wet rather than fluffy. the water will dissolve. you can get decent rice from it, but the rice you get from it won't be perfectly fluffy.
Loved that video . Thankyou Andy pandy 🏴🏴
Wonderful video. I knew a lot of their already but your straightforward and engaging method of delivery had me watching anyway.
One trick for the beets- if you don’t do gloves, put the dm into a large ziplock bag and try e skins will rub right off. I’m usually impatient so I do it when they are still hot but our paper towels or tea towels between my hands and the hot bag. 😊
Also, rice cookers will generally come with a special cup, and have marks on the inside of the pot for water. If you use them it makes it even easier.
Super - thank you 😊. Have you done any presentations on kitchen skills like how to chop?
I know the video was about doing it the simplest way, but have you ever tried silverside in the pressure cooker?
I do mine with 1/3 cup red wine vinegar, a big splash of Worcestershire & 1 tbsp brown sugar, along with the mirepoix & bay leaves.
Doesn't fall apart like pulled pork or beef, but almost as tender & retains the texture of a slice of cow.
1-1.2 kg piece takes about 2 hours, including pressurising, release & resting time. 50-55minutes actual cooking time.
Andy, Would you do a video on how to prepare & just steam artichokes? I tried to do it but I'm not quite sure what the choke actually looks like so I think I removed too much of the artichoke, itself. I was left with only a 1/2" ring of artichoke meat.
If you do decide to make a video, please give a closeup of where the choke is & what it looks like. Thanks.
The middle of the artichoke is not what you want. Sounds like you destroyed every edible part. Some TH-cam should help you figure that one out. Probably boil it some and then roasted with some olive oil and seasoning for a certain amount of time
Alton Brown had a tip about cooking asparagus ... cook it in the microwave. I cut an inch off the bottom, and wrap it up in a moist paper towel and cook in the microwave for approx 2 mins. I usually check it to determine if I need to cook it more, but it typically comes out with a perfect texture and a vibrant green. Then we just dress it with olive oil/butter and favorite seasonings.
I never boil corned beef anymore, brisket or otherwise. I use a covered stoneware dish to slow roast it in the oven with a mustardy rub. Perfect every time!
This was such an enjoyable video. I already know all these things, especially with steak. It's hard for me to comprehend how some don't know how to cook rice or asparagus tho. Then again I had a grandma that taught me everything. Have a good one Andy! I'm off to buy steaks to make for my husband's birthday tomorrow. I gotta do a dry brine overnight. And I have some awesome (in season) asparagus to put on the grill. I'm hungry just watching this video! ❤
My easiest way 😂:
Rice: use the cup from your rice cooker, pour water up till the cup line in the rice cooker pot.
Pork belly: slice it, put it in a pan.
My #1 requirement is taste: flavorful food! I have learned a lot of classic techniques from French to Chinese to Italian and I don’t mind more challenging recipes- I care about deliciousness. I like a mix of easy & hard recipes, they just have to be delicious! Thanks for bringing us delicious international recipes🎉❤
I had a cheap rice cooker and it would burn the hell out of my rice and make it mush.
Finally learnt how to master it a few weeks back on the stove.
1 cup rice TO 1 & 1.5 cups of water.
Cover, Bring to boil, turn to low.
Simmer for 10 minutes - don't remove lid.
Done, remove from heat, remove lid, let it cool for a minute and fold rice.
Love it, straightforward and clear!
Awesome job Chef love your work
Hi Andy!! you are such a great chef I wish I could try every single meal u created
Thanks so much
Love your stuff andy keeps me motivated every day ❤
It's great that you're making so much effort with the temperature conversions. Personally I wouldn't. People can look that up if they want to have a try at your recipe. But maybe that's why you're running a successful youtube channel and I'm just watching it.
Love it!! Most helpful thank you, Chef!
You and the team are really settling in to your work, I'm really enjoying how comfortable you are these days and the straightforward, clearly explained advice. Thank you, Chef (and the team)
Also, bonus points for "bollocks" 😂 (I'll have to research if that's common over there or you picked it up in London)
Andy, I just purchased your cookbook. Looking forward to all of the delicious meals I will be preparing. Thank You
thanks , iv definitly been cooking a few things wrong , will be checking out a few more of your videos
My biggest struggle - carbon steel pans. Lightweight like stainless, but has the durability and heat retention and cooking styles of cast iron. I layered mine over 10 times when I got it. A nice dark brown colour, not quite black but getting there. Feels like glass. No matter what I do, everything sticks. Pre-heat, water test, oil in shimmering, dry the chicken or meat, lay it in at room temp, sizzles away. AAaaaaaaaand stuck. Eggs? Stuck straight away. I use JUST WATER to clean it with a soft sponge after use, I can see discoloration in the middle of the pan as the seasoning is stripping away. BECAUSE OF WATER AND A SOFT SPONGE. I kind of give up to be honest. I need to be shown in person how to use it, most guides are just "see how easy it is" but doesn't do the same for me. I don't understand.
That was a great video! I only learned how to use a rice cooker, Ive never had one, but it was well done instructions
Man!- I love corned beef- I need to cook it sometimes soon!
Honestly the best part of having it for dinner was having the leftovers on sandwiches or in fritters the next night!🥰
6:42 love the stab at imperial measurements !
A rice cooker for $15 and you pull out the Cadillac of Rice cookers that go for $200. Love it! 😀
Yeah, I doubt a quality cooker cost 15 bucks. You would pay that for a giant bag of rice in the US
But the $15 one will give you a nice "Wok Hei"(crusty bottom) & splatter boiling water all over you/your bench because the lids don't seal so there's that!
dreichert1438 i promise you the cheap ones work perfectly fine, and will also make delicious rice
Can you stop being so wonderfully helpful Andy? Like seriously.. you are so kind hearted and nice...
As a professional chef you forget and assume too much knowledge / experience - true that's why Gordon Ramsey writes really crap cook books! Great stuff keep it up Andy.
Great stuff.
One reason to not own a rice cooker is having a small kitchen
Yup! I cook all types of rice in a standard stainless steel. Perfect, and I can get a crisp bottom if I want ;))
With broccoli, I always cook / grill / steam the stems seperate, from the heads, so the heads don't get mushy.
Thank you immensely for this video Andy! 🙌
I use that pot method you used for "whatever that was" to cook rice just fine. Seasoned water and a packet of chicken stock. Yes im a home cook and use packet stock
"I usually like 2-2.5cms" *Proceeds to cut off 5cms of Asparagus*
pearls... thank you.
The finger method for rice... is your finger touching the bottom of the pot or top of the rice?
Art~ bottom. 하루
I like to cook my rice in the microwave. Decore round plastic steamer 17.5mins on high and then whack the lid on and let it steam with the residual heat for another 5 mins fool proof and never burns. Easy clean up as well.
Always a couple of tips even for something you've got down - searing the sides on the salmon is something I've never done but will be trying next time i cook it!
Andy, Yes Chef! Lots of great tips in there! Peace an ❤ to you and all of the team!
I will edit this with my "Fool Proof" rice cooking method, when I get a chance. I class it as fool proof as even I can get perfect results every time with only a saucepan, a sieve and a spoon. And I'm a Fool 🤣
You are the most watchable chef. Thanks
Quinoa wants to be washed too I find, unless you find a pre-washed one. Unwashed I find it bitter. Most of the beetroot here in Newfoundland is pickled in vinegar and sugar. Keeps in the pantry for ages and accompanies boiled /roasted dinners, aka Jiggs Dinner or Sunday Dinner here for untold generations.
I have always cooked my rice, quinoa, lentils, etc.....................in the microwave.
Being Eastern European have also always used Vegeta rather than plain old salt to season.
You made up for the Aluminum foil comment with your complete honesty with your knowledge of Fahrenheit 😂 keeping the Internet happy and fed
I’m glad I’m not the only one who laughs about quinoa 😂😂
Best cooking channel on TH-cam! 🔥 🔥
This was really helpful. Thank you
love your videos chef, i learned a lot from you and thanks for it.