20 Easy Cooking Tricks from Master Chefs
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- เผยแพร่เมื่อ 1 มิ.ย. 2024
- 20 little-known culinary tricks that will make your dishes even tastier and worthy of the world’s best restaurants. To cook like a pro, just follow these simple rules in your kitchen.
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I always cry when cutting onions Because they remind me of my ex. She was an onion too.
😂😂😂
😂😂😂😂
Same😄😄😄
😂😂
hahahahha
Cut onions with helmet on to avoid tears 😂😂
i use plain goggles.
Or glasses
No need to cry put your onion on the freezer for 15 mins to 20 mins that the tip i tried n it helps a lot
Yes I am India Pooja
@Pooja 😂😂 agreed
why remove spiciness from a chili isnt that why you bought them in the first place
Actually many chillies have a very good flavour but the pith that attaches the seeds adds additional, near flavourless heat. Habeneros/Scotch bonnets are a good example. Excluding the pith and seeds reduces the heat somewhat but keeps the flavour.
guguigugu riiiiiiiiight
guguigugu I like the taste of peppers but my stomach is so sensitive spicy 🌶 foods leave me in agony (alcohol too 😥) so it’s good for people who like the taste but maybe aren’t physically able to handle the heat.
@@chinesefood2222 blame your wonderbread genetics.
My very thought
melt butter with garlic & herbs salt & pepper & paint steak with it. makes steak 1000 x better when you do that while is cooking!
I learned from Alton Brown that when using a charcoal chimney to start a grill. Spritz the newspaper with canola oil before you stuff it in the bottom of the chimney. It will light faster
When cooking a steak, cook it to just under how well you want it done, then wrap it in tinfoil and let it rest for a couple minutes. You will have a perfectly cooked steak that is the most tender and juicy you can get.
When baking with baking soda use a bit of lemon juice or vinegar (unless the recipe already calls for it) as an acid is required to active the soda.
Everything you bake/roast/broil should be baked at LEAST until there is a light golden tinge to it as this will bring out the flavors a lot more.
dont wrap the steak . The steam will make the crust you built up during the sear soggy and the edges will be gray
No need for horizontal cuts when cubing onions if you're heating them. They're layered. Cut down through the root to make two halves. Lay a half on its flat side for stability, then cut through at angles, like the spokes on a wheel. The cuts can finish off-centre except for the cut going straight down. Cut across the spoke cuts and you're done. Fine cuts for little cubes, wider cuts for flat squares. Heating them makes the layers separate.
Even some chefs on cooking shows say there is no need for the horizontal cuts.
I never do and the layers separate just fine. even cold.
That is exactly how I've always cut my onions. I never understood the need for the horizontal cut.
if you try your method with large dice you will have thin large flat onions.
The only reason why i do eat chili peppers, is because of the spiciness..
;-;
dctyls. IKR
dctyls. I love that spicyness
Fascinating you really are.
might as well add non spicy pepars if you are to remove the core you are removing so much its feel. And it's more healthy to eat spicy food to pepole need to learn to be able to take a little spice...
Josey Bojangles "and add mango to it..." lol, smh White people!
First time without background music? *I REALLY LIKE THAT*
Very informative. Loved it!
Qs:
Can I fry the rice, before dumping it into a rice cooker? Or must it be cooked on the stove top?
Can I use coconut, avocado, or any high temp heart healthy oil instead of vegetable oil?
Thank you.
"You do not cut the root while chopping onions "
Gordon Ramsay
Detective Assasin i would believe the root holds it together while chopping.
Just because Gordon Ramsay says something, doesn't mean he's right. Yes, i'm a chef myself, and i do leave it on, but i often see comments like this, which is rarely true.
I know but I think he is more trustworthy than Bright Side on this topic but you may also be right .
Munchie Roberts the root also holds most of the juice
Correct
I like the flour on the potatoes to make them crispy. I did not know about the baking soda on the knife for smoother mashed potatoes. I like the tomato cutting trick. Grating the butter is my favorite one.
Thank you - great cooking tips.
Now I know hahaha thank you so much Bright Side!
Love you thanks for your help😎😍
Great tips! Thank you
7:24 OH REALLY I THOUGHT YOU MEANT SUPERMODEL SMOKING HOT 🤦♂️ I GUESS I WAS WRONG
Hahaha
Some very interesting tips here, thank you.
When making spaghetti, pour some of the water you used to boil the pasta in the spaghetti sauce, just about 5 tablespoons will do. The starch in the water will make your pasta bind better with the sauce!
Cooking tip: rubbing the steak with instant coffee half an hour before cooking it makes it more tasty
Agreed
It is amazing video!Thank you very well!!! :)
These really are helping me !
Hey thanks for sharing the video it's superb
Why am i watching this i only know how to make tea
I don't know how to boil water
I can cook noodles
Matic Horvat me also
My butler make my tea
now u know how to put carrots in cold water
5:02 Exactly how you check your oil for Asian stir frys. Quick check for bubbles with a chop stick, and the wet part of the chopstick will also show you how deep the pan is.
Don't cut off the root of the onion till the end as that is that will water your eyes the fastest before you get it chopped up. Also, to make fluffy and great rice that doesn't clump up or stick, boil the water then reduce it to a simmer and cover completely with a lid to allow the steam to cook the rice, it will keep the top of the batch from getting dry and sticking.
Great now I know another way to make my favorite dishes
Than you Bright Side!
Hi I Like Your videos and My tip is
* Add a Little Bit Of Ginger while cooking Meat Gravy or Soup To get Meat as Soft as Cotton
Uncle Roger be like :- Cooking rice with sauce pan Haiya. Buy one rice Cooker
Love your vids
Great i learned a lot!
4:49 When life gives you lemons, squeeze a lime.
5:06 I usually drip a drop of water off of my fingertip into the oil. If the oil hits the ceiling, its ready to use.
(Just kidding on the water drop. Dont do it!)
💥
First, anything baked in foil is being steamed. Also, use parchment paper on baking surfaces, if you're making cookies or baking something like muffins, parchment paper can be reused many times. If you're baking something messy, Clean-up just requires tossing the parchment paper in the trash.
Trick 9 is awesome, I always make lemonade an it really does make a difference! :D
This video just suggested baking beets in aluminum foil... yet I just watched a video from the same channel that said dont cook things in aluminum foil 🤣
Well aluminium is somehow related to politicans which in turn are similary non reliable as the info given in this channel.
Aluminium is really Bad for your health, when you heat it up even worse !
while it's not recommended to bake with aluminium foil, most pies are baked in an aluminium/tin pastrydish, so you won't get sick or anything like that. warming up a foil-wrapped garlicbread in the oven is preferred. i.o.w. aluminium foil should never be used for baking of any kind, only for re-heating in the oven. cooking tip #2, don't believe everything you hear on this channel.
A good tip I can give is to steam most things you boil, gives it a better taste, more freshness and it doesn't get sticky. Steamed rice, potato, broccoli, pasta and even eggs. It's delicious.
5:45 LOL! Just finished watching a Gordon Ramsey video that literally said to add oil to the pasta water and now watch this one that says never do it. Glad everyone is on the same page there.
saving this video💯
Thanks for some good advice. When exhaustion-depressed, a jolly, high-pitched voice is not what resonates with me, it takes me over the limit of energy so I can't listen and get it so well.
jolly, high-pitched voic is annoying when overdone no matter.
*Outstanding tips*
Great tips!
i have some questions , from where you get the stock footage and video materiel for use in your video ?, and what is the secret behind the great human voice ? ( means the way of talking and the pitching and tone of the voice )?
cool! thanks!
As far as the potatoes in hot water go. "New potatoes" start from boiling because they're not as tough and "old potatoes" start from cold water. New potatoes are spring and summer and old are fall and winter harvested
Ahhh .,bright side comes up with another new surprising and awesome video..god i am thankful that i subscribed the bright side
love you're videos so much
When I make pan cakes I put the mix in a protein Shaker and give it a good shake then use the protein shakes to Poor it out in to the frying pan it's a lot faster and cleaner 😊
A better way to keep pasta from sticking together is to add a bit of the pasta sauce to it. 2 or 3 spoonfuls will do fine. then mix it in the noodles so it costs them evenly. Not only will this prevent sticking but it gives the noodles an opportunity to soak in some of the sauces flavor so the noodles taste pretty good even if there isnt enough sauce to go around.
If you're making pastry with butter in the dough, you don't need to freeze and grate it. Just put it in a small bowl and put it in the microwave for 30seconds or a minute. It'll completely melt and you can add it along with the with water/milk/eggs or whatever other liquid your recipe requires.
I love the potatoes with floar
Wash onions in cold water to ward off tears.
Lightly fry your fries first then let them cool completely before you deep fry them.
Cook your meats first and pasta last
You are correct when cooking with russet. they need a double fry with a cool down for proper cooking. If you want to have crispy fries without the double cook method stated above use a Kennebeck potato. the have a much higher starch content. they are grown for potato chips and make great french fries also.
these are all awesome!
i'm gonna try some!
p.s they look good that's why i'm gonna try them
When the dish is over salty add a potato with peel so it absorbs most of the salt hope it helps uu👍👍
Cooking is an amazing art
wow really tasty.... watering now ....
Thank you
Don't cut the root off the onion and it will stay together when cutting and supposed to help with tears.
Aye, you cut the top off then make slices to the top, then at right angles. No need for those horizontal cuts.
Yup, just do the number 2 and 3 cuts
They dont know what they are talking about. Just regurgitating stuff others did and misinterpreting it.
And if the onion is too strong try to slice onion in a ventilated area as it would prevent you from tears 🖒
for heavy usage of onion (many bulb to slice&cut such around 5pcs above) soak the onion in cold water for about 3mins before cutting to prevent tears..
*SO COOL*
Most of this is horrendously wrong
Matthew Szostek which ones?
The pasta ones, the making doughs flour and sugar weights, and creamy potatoes
There is no general guidelines for pasta making but dusting flour is what almost all chefs use to keep fresh pasta from sticking. More water in the recipe will make it even stickier
The oil in the water thing is only valid with olive oil
A lot of pastry doughs don't even contain eggs or sugars, or lack one of them, so that is a bad guideline to live by if you're using equal weight butter and eggs.
Best creamy mash potatoes comes from a KitchenAid mixer with a paddle attachment. Whip it at high speed but turn the power off and on in intervals. Too long of intervals will cause the starch to release and you'll have gritty potatoes. Not high enough speed and you'll still have chunks of potato in your puree
They put it out for views, not accuracy.......like much of the media nowadays
@@dylbecks about pasta, she is speaking about the water you´re cooking the pasta in (although I give you, the picture is misleading). And indeed the 34 oz water / 4 oz pasta minimum ratio is quite similar to the 1 liter / 100 grams we say in Italy
Always weighed my eggs first then used the same weight for flour and butter, ALWAYS produces a better end product
In peppers the seeds aren’t hot, it is the white of it. Wash your hand in citrus juice to get it off your hands. With oil just dip the chip, with pasta oil it after it’s cooked.
no one recognize the missing intro and background sound?😂
Woha, no anoying super happy hip music score going to the list. This is refreshing.
Amazing Tips.
Great tricks !
This video is so soothing without music
When frying either fish or chicken the flower for you season a fish fry. This enhances and taste and adds more flavor
Thx for helping me on my dream job
the whipping egg whites one got me dead af. why would you flip the bowl over??? just look at the peaks
When making guagamole leave the nut on top it keeps the guagamole Fresh 😊
sonny andersen Yes Sonny, you are *so* right. As long as you keep the avocado pit in the bowl of guacamole, the guacamole won’t discolor. If there’s any left over, I would recommend leaving the pit in and covering it tightly with plastic wrap. I’m not absolutely sure about how long you can keep it, since I’ve never had any left over 🥺!
lol i like how he REPEATEDLY keeps referring to it as "guagamole"
6:30 "yes, everybody knows that" except everyone who has ever worked professional with dough. Do not add flour when rolling, by adding flour do you add flour where the gluten has not got kneaded and your result will be less great. Try kneading in the bowl some more time to it less sticky, or add flour and then knead it all until it stops being sticky. :-)
You ought to wait for the butter and etc to get warm though. Ideally all ingredients are at room temp before being mixed together. Grate it first, but still wait a bit for it to warm up to room temp.
mouth watering video😋
I learned this ONION cutting technique from Luciano's Italian Restaurant in Tacoma, Washington.
Those cold water with fire below. Cool!
Agree✨
If you fry the rice in oil and then add water, you will have more of a pilaf. If you want nice steamed Rice, depending of the grain as well (let’s just say jasmine) , then start the rice in cold water. Jasmine is a ratio of 1.5 water to 1 rice (example being 1 cup of rice to1.5 cups of water). Give you’re rice a little whisk or use your hand with a glove on before you start boiling. This prevents any clumps due to some of the dust of the grain building up. If you wanna take an extra step then rinse your rice off with cold water in a chinois. But after it’s set in cold water, bring to a boil and then back down to a simmer. Cover very tightly for around 12-13 min. Rice comes out fluffy and nice with no lumpiness or over sticking. Let me know how it came out!
Love from the Philippines
Hi from London
I only clicked to see how they defend the fact that the thumb nail tells you how to incorrectly cut an onion where the video just shows the correct illistration. I learned nothing from this video ill ever actually use...
I noticed that they got 2 and 3 backwards in the thumbnail as well.
The best cooking trick is to watch a cooking tutorial from Gordon Ramsay on youtube
With onions, don't cut off the root. The root is what makes it bleed after being cut off, if you don't want to cry cut it with the root on and than just cut off what's around the root
I'm totally hungry now
Going to eat So much food...
😂 lucky me I am eating a pineapple pizza
you dont put pineapple on pizza...
Nishita Gurnani *facepalm*
Nishita Gurnani YOU DON'T PUT CHEESE AND TOMATO SAUCE ON A PIZZA
Adding oil to the water can help you unstick pasta as well:)
Knowledge from gordon ramsay huh
Nope vinegar helps 😉
Not true. Just add salt to your pasta water.
It's not necessary to add oil, its much better removing the pasta from the boiling water by using thong
@@luigilaranan2408 preferably a used thong.
Love
Realy good
My cooking secret? I use small cat paws for my salads. They have a tender texture and go well with rabbits' noses. Mmmh... Delicious!
16. Don't do this. With a spoon, catch a little bit of the whipped egg white, and turn the spoon upside down. If it stays in the spoon, your egg white is consistent. You're wellcome.
16 never warned me there would be a mess. Now I have egg whites all over my counter.
n.10 when pasta is very thin (any shape either spaghetti or macaroni), you can cook it directly in the sauce adding a cup of water for every 100 grams of pasta and stirring constantly and slowly. You must be very skilled though because it isn't the easiest way to cook pasta. Few chefs use this style, best when the pasta package says it needs less than 10 minutes to cook.
If you wanna make yogurt at home like I do just boil 1litrs of milk now take a large bowl add 1-2 table spoon of yogurt in the center of the bowl then pour the milk and leave it overnight
Remember don't shake or move the bowl after that and next day you'll get your fresh homemade yogurt
Sabahat Fatmah awww thanx for telling!!Totally appreciate it!!😊😊😊👍👍👍😁😁
Areeshah Aziz don't pour boiling milk just wait for a while to let it cool lil bit and don't forget to cover up your bowl after you done
Sabahat Fatmah OK thanks.😊😊😊
And nice kefir can be done by putting a spoonfull of kefir from a store (pasteurized before fermenting, not after) into a liter of milk and leaving on room temperature 12-24 hrs, depending of temp. No cooking!
how much hot milk is require
very hot or a medium one
kindly explain
Before I fry anything, I put a couple of kernals of popcorn in the oil. When they pop, add the food.
Onion 2:55 - the first pass is absolutely unnecessary, You can do everything it in two passes, if You do a radial cut changing the knife angle to the centre of onion and then You do the final cut.
3:11. Hello Mr Salad 🥗🥗🥗👋👋👋
Love ur video
I learned about pepper seeds when i was 3... Same goes for belle peppers... Or any pepper for that matter...
Great
After boiling pasta in salted water, add some of the pasta water to your sauce and reduce. This will help the sauce coat the pasta better because the water has starch from the pasta.
Omg, I tried the patatos and them things was good at, so good I had a heart attack!!!
I always wondered, why make horizontal lines in the onion? It's structured in layers anyway. Just make the lengthwise ones and slice the onion, you'll get the same result.
nope.
the best reason to make horizontal cuts is because if you dont the sides can get a little funky