No more dangerous then the new oil

yes, but best to use something you would be tossing out anyway. its cheaper on you, and greener if that's your jig. for example. i normally pan fry my chicken. and I put the ziplog bag to toss the coating onto the chicken. i save that, and toss it all out at once with the oil if I'm not reusing it.

I don't get it. In a zip lock is the oil tray once is in a garbage truck bursts and get all over everything inside.

Same as restraints here in the USA we have higher containers for used oils, it gets picked up and recycled into fuel at power plants or burned like dirty diesel. Still put to good use

@@MrJoshcc600 that's good to know, thank you! I think Ill do a bit of research as to how they manage the large containers of collected oil over here in the UK too! 😊

Shut up

like dont get me wrong clearly im an idiot but if i dont know how to properly do up the d rings then this whole video is a waste of my time Diane!

Thanks for your input Ariane! I'm aiming my videos at beginner home cooks, and while some of my tips come from professional experience, there are a lot of things that cooks in professional kitchens do that aren't necessary or helpful (in my opinion) for home cooks to do - for example, most professionals fold over the top "bib" part of the apron too, but in a home cooking situation you're not wearing a chef's coat with your apron so you would want to keep the bib up. I think that if the apron is effectively keeping you clean, not getting caught on things and comfortable, you are wearing it correctly.

Hi there, good question! I find that besides the obvious "it keeps your clothes from getting food on them," wearing an apron makes me feel mentally prepared for cooking, so I can focus better on whatever I'm making.

@@cookingwithdianne6999 thanks for your reply. Its funny I googled why. There was an article top ten reasons to wear am apron. The majority of the reasons were about how it makes you feel. Thanks again for your reply.

Here's some things I've been told by some of the cooks and chefs I know. Some of them like to use pocketed aprons for things like tongs or tasting spoons to be always at the ready, although some others find pockets unnecessary. There's also multiple types of aprons for different purposes. You have the typical dishwasher apron to cover you from the splatter of water and stuff, but there's also bistro aprons worn by waiters (aside from the others, like chefs, who also wear bistro aprons) to hide their clothes in case it's wrinkled, and to hold waiter items in their pockets in. Lastly, you'll be able to change aprons if you keep extra ones handy if you just dirtied it, thus being sanitary.

Yesss! YOU are in charge, not your oven or the recipe :)

That recommendation serves the same purpose that my advice to check and stir the veggies every 15-20 minutes does: it helps them to cook evenly and to prevent them from getting too brown or burnt on one side. But, you don't want to open the oven and move them too often or they won't develop that nice brown char on the outside. I would experiment with both ways and see which works best for you!

Thanks David! Yes, give it a try - it is an extra step since they're cleaned differently than your other pans, but I think it's so worth it, and the heating/drying time can be worked into your routine so it doesn't take up too much time.