10 Cooking Skills I Wish I Had Known (part 2)

[@LaiPt]

I love this channel because it teaches me HOW rather than just WHAT to cook.

[@Son96601]

what cooking channel doesn't teach you how to cook.

[@lionskull1]

@@Son96601 ones that just give you a recipe and don't tell you what each process is doing and how to apply those processes to other recipes or ingredients. This video for example gave you broad instructions that you can apply to many recipes and ingredients.

[@TheSexikiwi]

@@Son96601 most cooking channels give you step-by-step guides to cook dishes without telling you why you do certain things, so there's not enough info to expand that knowledge into other dishes/cuisines. This channel teaches it all

[@ghettofridge]

Agreed 100%. This guy is great at showing off his prowess as a cook without being condescending about it or just assuming everyone knows the same skills he does. Plus the drive to experiment like you see in his air fryer vids is I think a crucial trait to pass on to would-be learners.

[@Son96601]

@@ghettofridge He's not gonna sleep with you mate

My tips: Start by replacing cheap tools, cookware, & bakeware. This doesn't mean throw everything out, it means start small: get one good knife, get one good skillet, get one good saucepan, get one good sheet pan, get one good roasting pan. Do it one at a time so it's affordable. As you start to work with these good replacements, you're going to discover things you like and don't like. Use that knowledge to grow out your kitchen, again piece by piece. And don't be afraid of cast iron - get one good skillet or griddle and learn to care for it, season it, & cook with it... notice how it holds heat and how you can turn off the burner way in advance and still finish off your dish. Pay attention to your successes, correct your mistakes. Yes, there will be failures, but those are not failures, they're lessons - you are learning. Yesterday for the first time, I diced up an entire onion without tears. Was it a weak onion? No. I used a very very sharp Opinel knife that glided right through that onion effortlessly. It didn't crush or bruise the onion. I learned something new at age 62. 😁

[@robertm4050]

Coming from working in some very nice restaurants, we use a lot of cheap tools. Yes some things are incredibly expensive, but most are pretty cheap. If your technique is sound then you can make quality food with what you have at hand. Look at so many cultures that make due with next to nothing. Good quality ingredients and good technique, it is 95% of what you need outside of specialized cooking vessels. If you want onions to not make you cry, try chilling them. If you have the money, go ahead and buy the nice stuff.

@@robertm4050 To each their own. Personally, I know the difference between a good knife and a lousy one even if they are equally sharp. I totally avoid using aluminum wherever I can because I'd rather eat iron which is good for me than aluminum which is not. I've been poor my entire life, but now at my age with no more children at home, I can get a good knife, a decent stainless steel sauce pan, etc. It may not mean much to you, but it does to me, a person who has gone without for decades... and to my cooking and attitude towards cooking. It matters. By the way, I have also seen some people with years of restaurant experience who really didn't know sh*t about cooking. Watch Gordon Ramsay's Kitchen Nightmares, you'll see lots of them.

[@robertm4050]

@ We don't us aluminum in restaurants outside of sheet trays which I am sure you do too. F-ing Gordon Ramsay is a tv show set up to get people to watch it. That garbage is pretty much scripted reality television. I am in NYT reviewed and recommended restaurants. Maybe you don't know what you are talking about? Jesus way to really be a twit by assuming maybe I don't know anything because you watch Gordon The Dick Ramsay. That has got to be one of the funniest rationalizations for why you may have the correct opinion. You are a fucking idiot.

[@robertm4050]

@ It is just astounding how rude a person you are.

[@robertm4050]

@ And ignorant to think a TV show that relies on Gordon being the most obnoxious dick to get views is somehow a good way to gauge professional kitchens. I cooked dive bars and I have been on the line at $30-50 per plate restaurants for 15 years. I think I know what is going on. A fucking tv show? And don't pretend to get offended at my language or response when you respect the way Gordon behaves.

[@ptrinch]

Top skill in my book is to remember what you did (or better yet, write it down). I can't tell you how many times I was randomly experimenting and ended up with a great dish. Then week's later when my wife or kids ask me to make that dish again... for the life of me, I had no recollection of what I did.

[@debmalouin9880]

Lol dido

[@Camille_Boomer77000]

My tip: use as much as possible of your produce. Got some potato peel? Turn them into chips. Got some scrap from your veggies? Make stock. You strained your tomato sauce so it would be super smooth? Dehydrate the skin and seeds that were left behind in your food mill. Once dehydrated turn it into powder to use in soups, spice mix etc. Same for leftover pulp you got from juicing, use that to make powders. You've got old apples not super appealing anymore? Chop them, put them in a jar filled with water to make vinegar. Nothing gets lost, everything can be transformed into valuable food so learn all the different ways good can be transformed.

[@davidwitt5585]

It's frequently discussed...but mise en place. Read an entire recipe through from beginning to end before starting. Portion out the ingredients in containers/bowls ahead of time. Do your knife work ahead of time. Have a bowl for scraps/peels so you stay organized. In times of stress, you fall back on your level of preparation. Nothing ruins a dish faster than being flustered by the next step, not having the next ingredient that you need, completely forgetting an ingredient, etc. You should be basically ready to go, end-to-end, before you turn on a burner.

[@johnhpalmer6098]

While I agree, but ONLY IF you are following a recipe but I rarely do so it's all off the cuff, but I WILL always get what I'm intending use ingredient wise out, and either set them on the counter or on my kitchen table to grab when its time comes. I will use bowls with preportioned ingredients if I'm stir frying as there is NO time for cutting up as you go due to the fact that stuff has to be added in seconds, not minutes at a time. Plus, it allows me to modify as I go along if I see the need to (not often, but it does happen).

[@davidwitt5585]

@@johnhpalmer6098 No argument there, though I think that is more in the context of "I can already cook"....and less so "What I wish I knew early on". I'd advise against improvising and going "off the cuff" when you don't know what you're doing because you have no frame of reference really. Make something by the recipe the first time, know how it was supposed to be made, then riff.

[@johnhpalmer6098]

@@davidwitt5585 Oh totally agree, just making the distinction and should have clarified it with once you get the hang of cooking but cooking has always come fairly natural to me to begin with.

[@davidwitt5585]

@McGeezer Puffins the name of the video is literally "Skills you wish you had known" aka things you'd like to have done from the beginning. Not things that you wish you knew in your current state.

[@radhiadeedou8286]

It really bothers me when people don't read the whole recipe before, then wonder why they get overwhelmed, it's like driving while you can only see one meter ahead

[@amsalmeron]

Awesome tips! I'm so glad I watched this, cooking has always been a way for me to relax and I have neglected it lately due to studies, work, professional projects and etc. Watching this just made me want to go back to my kitchen and cook! My tips as a somewhat pro home cook: - Broths are a MAJOR game changer and it's often what separates great dishes from underwhelming ones. This ties in with the zero-waste mentality, because most of the peels from carrots, onions, garlic and etc. can be thrown into hot water to make a great veggie broth. You don't have to simmer it that long, just start by throwing some stuff into water and then proceed to your regular mise en place, and whatever's left, you can throw in there for more flavor. When you're done with that, you'll already have a liquid that's waaaaaay more tasty and aromatic than plain water. - Second, the way to keep yourself motivated in your early days is: don't think, just cook. Motivation is a fickle beast and the way to go about it is not waiting for it *before* you start doing something, but by *starting* regardless, and the motivation to finish will always come *during* the process. - Third, don't be too hard on yourself, because cooking involves a combination of knowledge, feeeling and most of all, experience. These are things that come with time but rest assured, they ALWAYS come if you keep your discipline, patience and humbleness. Look to other cooks and learn from *how* they go about food and how *you* think and feel about food. That's how get to dishes that are uniquely your own. Best of to you all home cooks out there. Cheers!

[@_rachde]

How to properly salt everything! Salting meat ahead of time, properly salting water for blanching green beans etc! By far the most important imo!

[@MightBeCale]

Dude could probably do an entire video just on the top 10 ways to properly use salt, specifically kosher. It's wild how much of a difference just salting correctly makes

[@johnhpalmer6098]

@@MightBeCale Totally agree and salting as you go, when I add an ingredient, I will sometimes toss in a pinch of salt, even if the meat has been salted, the idea is to get the salted evenly distributed throughout the dish, and at the end, taste and adjust as needed.

[@arcanum3882]

Blanchin’ in my Mansion by Little Big Dog -Gravity Falls

[@mrwerevamp]

Damn keep doing these cooking skill videos, I use it to figure out what to make for dinner. I'm lost without you!

[@VotteyDaily]

Hello Good i like ❤️❤️❤️👍👍👍👍❤️

[@Jagdwurststulle]

Cool, thanks for including my tip! Loved the video :) Another great lesson I learned: having a good stock of ingredients in the freezer at all times. Peas, brokkoli, cauliflower, cabbage, spinach, herbs....these come in really handy for improvised leftover meals & it often saves a lot of time. Oh, and you can eat certain vegetables out of season if you stock up when they're in season.

[@_jonathanlue]

The one project I've been attempting is mastery of the homemade-dumpling. Its been a great project because it isolates very key things: Dough, filling, pleating, and cooking. It's been crazy how much I've learned through cooking just one item that has tons of variations. I'm on like attempt 8 so far... And I've messed up so many times. But through those mess ups, I've made exponential gains! I leveled up.

[@jacquelinesanchez7900]

I always learn something new while watching your videos. Love how you incorporate all these tips into one meal/recipe. Fun to watch along and educational

[@lilyg456]

you really know what you're talking about, I'm mexican and this looks STUNNING! great work

[@therealstrategist]

yes! use what ya got! i'm a HUGE fan of the 'fridge cleaner' meals. Tacos. Casseroles. Salads. Stirfries. Soups. so necessary.

[@wolfingitdown2047]

I think confidence with a chef knife has been my biggest quality of life improvement in the kitchen as it makes no task seem like a chore.

[@LifebyMikeG]

very good point, something I take for granted! I've got a full lesson on this that i'm working on for Conquer the Kitchen

[@fregginassasin]

Easily. Frankly, I now sometimes cook something just so i have an excuse to cut. Proper knife skills makes food prep fun, and actively increases ur desire to cook regularly.

[@wolfingitdown2047]

@@LifebyMikeG Knife skills is definitely something I focused on really early on so I could prep with ease as I dabble in the world's many cuisines :D

[@wolfingitdown2047]

@@fregginassasin I'm the same way honestly. It definitely helps fan the flames of my Japanese knife obsession haha

[@nancycowell-miller4321]

Knife skills - starting with excellent quality knives (not necessarily the most expensive knives!). Plus, I'd love to know more about knife maintenance. I think I finally found a knife sharpener (Chef's Choice) that seems to do the job - without having to learn a totally new skill (my sharpening stone experiment was a complete disaster!)

[@vivianaanaya4032]

I tried the salsa. I didn’t have two of the chiles, but it still came out amazing! Please make more sauce video recipes .

[@AZZapper1]

The best video I've seen yet. Another aspect, although it may also be Quality, is respect for the ingredients, the LOCAL farmers that produced them, the people that made them get to your table and the unusable remains, which are not trash... The entire supply chain !! Well done. Thanks.😊

[@caimeez]

I am impreeeessed, I’m Mexican and these is a real taco and real salsa, just like my grandmother and mother would do, it made my mouth water!!! Me and my husband love your videos, we learn so much 💚🤍❤️

[@hcsmslb888]

My favorite thing is the way you communicate with familiarity. I feel like you're a friend, a real person I know. Learning more about spices (grinding/toasting) is awesome. Learning about tools and cookware is good too. Please do more with vegetables, less or no meat.

[@pimpovic2]

You touched on something with the zero waste point, in revitalizing leftovers by creating something new with them. Everybody hates eating certain leftovers when the texture isn't good anymore, or they just look unappetizing. Creating something new, using leftovers has been a good way to empty out the fridge and keep the eaters happy.

[@russ876]

Learning basics of roux/sauce-making was a big part of what took me from beginner to intermediate home cook. Feel like I’m not groping around in the dark in my own kitchen, anymore. Have learned much from watching you and yer bro these past few years. Thx. : )

[@johnhpalmer6098]

Just thought of this (keeping as a separate post as it's worth saying by itself) Spend time learning from the pro's. Be old Julia Child shows, such as the French Chef (she's what taught America how to cook the French way and demystified it at the same time), but also observe HOW they approach cooking, their philosophies etc. then mimic their techniques that you find interesting and see how they work for you. You may find your cooking style will evolve over time. I did that when much younger and ultimately, through Julia Child, the late Jeff Smith and others, my cooking style became what it is to this day, more of a pro way of doing things and also, observe your own mother when she cooks if possible (I did that too) but mostly, my cooking skills was through osmosis.

[@joeyjiron06]

Awesome video, love these steps as they reminded me of myself. One big one for me was “season as you go”. Rather than putting all your seasoning at the end, add enough seasoning for what is in the pot/pan. I.e. making a potato hash, you first cook potatoes, so add salt/pepper, then you add peppers and onions to the pan once the potatoes are mostly cooked, then you season more for the onions and peppers. Big game changer for me!

[@robertglinert1951]

Fresh herbs! Living in LA I can grow herbs year round and I have thyme, basil, parsley, oregano, rosemary and cilantro. Even if you grow herbs in a small window garden there is nothing like it. Cutting and using your own herbs raises the taste of your food 3 levels, even if you dont have the skills to match.

[@XxMasosxX]

For six years I’m learning from this channel so much, thankful

[@ECsponger2]

I really like the last tip: Zero Waste. I am currently going through my pantry and writing down what I have left for the year - I leave to travel in two weeks - and I intend to use up some of my "expired" canned goods, bean collections, frozen vegetables, and sauces. I'm definitely gonna need to buy some food because I am low on certain vegetarian things (RICE) but I am determined to find a way to use the rest of the giant can of green beans I bought 2 years ago.

[@johnl6371]

Love this, especially the idea to use what you have. The most important thing I've learned is to always have basic ingredients stocked in your fridge or pantry, e.g. flour, sugar, rice, pastas, beans, salt, oils, spices, eggs, cheese, onions, garlic, misc. veggies & fruit, etc. This frees you from having to shop and plan around specific recipes for every meal and gives you the flexibility to be creative with the things you already have.

[@PinkeeLee]

Your videos are astounding in brevity and important points. I stepped up my home cooking game and hardly ever use a recipe except for ratios although I read them for one thing...flavor combinations and it gets to a very basic in many recipes. Like celery onion carrot or pepper. Or soy sesame mirin garlic ginger and sweet. Thanks for your great information and I find watching videos of cooking a first rate education.

[@jfaycomedy]

I love that you make a single dish to teach. Not only do we learn some new skills, but we also get to add a recipe to our repertoire

[@ad_astroturf5037]

Understanding what every ingredient and step in your recipe does. Food is, literally and figuratively, a matter of personal taste. Knowing how each ingredient or step contributes to the end result will give you more control over your cooking to tailor it to your specific taste, and give you more clarity about what is essential to the dish and what can be riffed upon.

[@VinceWilliams]

These are the types of videos we need. Thank you for this, and thanks to the contributors!

[@teammewbourn1827]

Could you make a video of basic pans/utensils and/or spices for beginners that they would need in the kitchen?

[@manospsa7153]

Game changing for me is having your own herbs in the balcony , thyme ,chive,rosemary, mint, basil,oregano, etc ! is easy and lovely to keep alive your plants and watch them grow as you use them!

[@_rachde]

Oh also! The cooking times of different ingredients. Timing is everything. When to add in garlic helped me learn this.

[@nabodimma]

Hey. When’s the best time to add garlic?

[@anders24014]

To up the game of zero waste i use the peel of carrots, onions etc. for broths and sauses. For example, when oven roasting vegetables I use the peel to make a red wine sause. Also make your own chicken stock. A (or two) whole chickens makes three dinners for my family of four. Legs and wings make one dinner, breasts another, carcass turned into chicken stock will be the base of a soup for the third.

[@codybutcher2147]

My first steps for loving the kitchen. Getting a big cutting board. Number, making dough. Not bread, my wife likes pasta. I made pasta by hand to help for quitting smoking because it took so long. (Learned not to fold the dough a lot. It takes way longer.) and what I’m learning now is stocks. That is my number 3 for personally starting. Chicken noodle soup is amazing

[@noahdaniel5806]

We went on birthright together! Glad to see you still cooking! I’m a chef now!

[@liljon1018]

you should make a video on your kitchen setup and design, I love it!

[@anyssen]

Wow, you're the first (not mexican) cook that I've seen that can make a good tortilla, you really understand our food, we normally don't put lime or lemon to the salsa but it looks like a good twist, and your tortilla soup, another interesting way to cook it. Congrats.

[@DavidFSloneEsq]

The tortilla press is absurdly beautiful. Is that some of your dad’s handiwork?

[@sharonadlam3195]

Wasn't it just amazing - and it was totally fit for purpose 👌👌

[@rosemarieberube7233]

One of the biggest game changers I've often been doing when it comes to food is meal planning with creativity. So instead of either humming and hawing all afternoon about what to make for dinner or buying exact ingredients for exact dishes I make things like roast chicken, rice and salad then for the next day I meal plan chicken rice soup so I can use the LO chicken rice (that I made extra of) and stock from the chicken bones. Sometimes I'll get fancy for a few meals a week so I have a lot of random ingredients lying around and my creativity with LOs comes out in lunch the next day.. that's where I'll thrown all those little scraps together to make a taste bomb! Kabang! It definetly takes a little time to get the feel for what goes good with what though but super worth learning

[@petegalvs]

I love your spatula I've spent a long time looking for the perfect spatula that's the right length, strength, and thickness. Yours looks ideal.

[@hrvojebartol1018]

I have to say just one thing. This video is very very useful. I am talking to my friends about that and teaching them about this things. Now you helped me showing them. Thenk you. 😊

[@gloriaa3652]

Cook with the seasons. At least mostly. Saves money and it’s inspiring because you see those goods fresh and they complement the season. Yes, clean as you go. I lay out everything, like for a cookie recipe or any project, then as I use that item I put it away. So the surface is clearing as I cook.

[@TheLokohk]

You're the only KZbin channel that didn't ask me to turn on notifications but I already did it because I am absolutely mesmerized. I'm really deep into cooking already and my goal is to have my kitchen and pantry as functional as yours so my wife and I already have started investing in our life... Our life is our kitchen so you know haha

[@BlackbaronsZzz]

Sauté the onion till it’s became brown or caramelised always became a good soup without using any chicken stock when you have limited ingredients

[@ytreece]

This is a good tip

[@chrisholt908]

I have been learning a lot over last several months of this pandemic, and your videos have a immensely. For no professional cooks, your vids are amazing.

[@robertawestbrooks9531]

Thanks for sharing, I enjoyed watching your video. I have learned that confidence plays a big part in our lives🎉🎉🎉🎉❤❤

[@christossan]

At 11:01 you write 450 degrees F and in the parenthesis you state 150 degrees C. 450F is more like 230C . Please re-check.

[@Jorgen223]

350 F maybe?

[@amad3923]

@@Jorgen223 no it's probably just a tiny mistake because low heat was 350F/ 150C and then high heat was 450F and also 150C

[@pajn]

I also reacted to it because the vege looked far more roasted than 150°C in 15-20 minutes, thank you for confirming that both measurements were the same in celsius and that the second one is wrong

[@dropclutch1]

I wish I could just call you up with a list of all the ingredients I need to use up and have you concoct an incredible meal recipe! Love this channel.

[@sandiv6145]

I now have two fine Misen knives in my knife arsenal. They are great!! Waiting now for the pan I want to come back into stock. Thanks for your recommendation. I am learning so much from your videos.

[@jackgoldman1]

Best cooking show on KZbin, great video, great recipes, great presentation. Thanks Mike.

[@iriegirl5517]

Freeze your fresh ingredients if you know you aren't going to use them up quickly. Ex. Herbs, peeled ginger, peeled garlic, prepped fruits. I now chop up my fresh Cilantro. Basil, dill, etc. And put in storage bag and freeze until i need it for a recipe. I love this so much!

[@GrowingLittleCountryhomestead]

Finding your channel has made me a better cook.

[@stokedonearth5097]

I love zero waste in the kitchen! Like the tortilla soup, you can also toast left over corn tortillas, and during blending add one to home made enchilada sauce or chili relleno sauce. Adds so much flavor. My friend grandmother taught me that one.

[@brucedemoranville4577]

Great show, I love the waste nothing philosophy. We never waste anything in our kitchen which is a huge money saver and fun to figure out how to use a bit of this and that... Many years ago, I lived with a chef from a very well respected restaurant. I learned a lifetime of skills in a year under his roof. One of the greatest lessons learned was mise en place. Prepping ingredients and organizing my work space made me a more efficient and better cook. I too love high quality knives. My block is filled with knives from different manufacturers. We had a local store that would let you test knives before you buy. What an awesome way to know if a knife feels right and fits your hand well. My cookware is comprised of a set of extremely heavy stainless and a 100+ year old set of Griswold cast iron that was willed to me.

[@Kevin-xm1lw]

Great list and great job putting this together. I'd have added that when I started, I was viewing everything in terms of recreating a dish rather than making a meal. I think I was conditioned from cooking channels and recipe books to recreate a single dish. After spending some time with Asian cuisines, I started thinking of my cooking in terms of creating a meal of a few simple dishes that go together. Now I apply that meal making ideology to all my cooking. Love this skill based format. Keep it up!

[@Lalscell90]

Yes, the second turn!!!!!! I have to say, I've watched several youtube channels attempting to make tortillas and they well... However yours look the most legit. I love fresh tortillas, even with just salt they are a delicacy. They remind me of my fam in Honduras. I think you can rise the temp of your "comal" and they would be even better. For some reason they keep moisture at higher temp. You just need to flip a bit sooner.

[@philippstuetzner]

For me I guess some would be: 1. Try and understand recipes, maybe search for similar ones, get a feel for what it‘s about and from there, go wherever it takes you and do not be afraid of going off trail if you feel like you need or want to do so. 2. Everyday is different and so are your ingredients, so try and get feel for them. Weather, soil, seeds and so so much more will make this years‘ veggies taste different than last years‘ and that‘s wonderful - that‘s nature! So taste your ingredients before using them to see and understand what they will need to shine. 3.Use your senses, don‘t blindly trust expiration dates. Smell&taste things (as long as they‘re not moldy of course), you‘ll be training your senses. 4. This may not go for people in certain climates, but use whatever the season offers. You don‘t need to have that fresh strawberries, tomatoes, etc. in the winter. There literally are veggies for every season of the year and once you learn how to use them, you‘ll be amazed by how your body will start to crave certain produce at certain times and your culinary horizon will be broadened like never before. 5. Don‘t be afraid to fail but also don‘t be afraid to ask. Bakers, Chefs, Bartenders, Farmers,... - all of them will most likely love to answer your questions. 6. Please - and I can‘t stress this enough thinking about all the times I had to put up with this in other people‘s kitchens - sharpen your knifes. It makes everything easier and more importantly, it‘s just so satisfying to see your knife glide through those onions like nothing. 7. Massimo Bottura signed me his book, saying „cooking is an act of love“ and this is the most important lesson. Love what you‘re doing, cuz it simply is great. Food is such an integral part of life and preparing and sharing it with people is just pure magic. So whatever it is you‘re making, the simplest pasta dish or a multi-course dinner, put some love into it, share it with people and it‘ll make all the difference.

[@mebgone24]

Your studio kitchen is the kitchen that I want

[@tekuta5121]

Fantastic. For me I would add egg yolks, and learning about emulsions. Fantastic for elevating a sauce, by making them smoother, and adding some thickness.

[@pidge7]

This is hands down the best cooking channel on the whole platform! I've learned more from you about cooking than anywhere else. A true treasure trove of information! So I do have a question that you may be able to help with -- For health reasons I try to only cook with coconut oil (am vegan, so butter isn't an option unfortunately) and I don't use any non-stick cookware (again for health but most importantly I have a bird and the non-stick fumes are fatally toxic to birds). I've found it hard to get the same quality of outcome using cast iron or stainless steel pans and coconut oil compared to at the very least cooking with olive oil instead -- just the way it cooks, the crispiness on the outside and such (this goes for both frying & baking). Do you have any tips or advice on how to still get the best result within these restrictions or is it just nature of the beast?

[@joanrusche6918]

Thank you for your videos. You’ve taught me to rethink food combinations, cooking techniques and find joy in the kitchen. COVID-19 2020 was a good year to discover you.

[@BrainDeadPoetsSociety]

I love the zero waste mentality, and that has made home cooking more fulfilling. Unfortunately, I've suffered a pretty catastrophic disability, and my wife has taken over the cooking. What I've noticed, is that she often finds herself in the predicament of wanting to make due with what we have at the end of the week, but being out of a key ingredient. Would you be interested in talking about substitutions? For insurance, if you're making a dish that traditionally has onions, but you're out of onions, what are some strategies for picking a good substitute?

[@hasanity5220]

I would love a video on this

[@Pags222]

Thanks for the shout out! That tortilla press is a thing of beauty!

[@LifebyMikeG]

you made it nick, great tip in there! without, I wouldn't have dove deep into tortilla making over the last month

[@sanschmidt6727]

Was thinking the same thing

[@Andrew-qt8dn]

Love these skill based videos! I also loved the whole chicken series, since watching that I only buy one large piece of meat at the beginning of the week and use it in different ways. I'd love to see you expand on that, maybe do a whole pork belly, whole salmon or a beef sub primal cut! 🤞☺️

[@CIIZARmusic]

I've been fasting for over 36 hours now. I've been binge watching your channel and other cooking and eating stuff... Why do I do this :D

[@jackietrevor-roberts2895]

I love love LOVE watching your videos. They are sooo informative and realistic and always fresh and delicious.. It's really been a game changer for me.. All the way down in South Africa. I've even made my own sour dough starter and sour dough bread just from watching your channel. You're awesome.

[@Hearrok]

Most important thing I've learned is the actual chemistry in food. Learning what different common ingrediens do on a chemical level. How different techniques change the flavors and understanding the results. Quite hard, but it change the entire perspective on cooking.

[@ingemaumus8442]

Liking them generally, excepting your use of PUFAs (ex. canola oil) and high heat use of olive oil; you share great value, beautifully. Do like these skill ones, v much!

[@Javaman92]

I totally agree with the last comment, now I'm impatiently waiting for a new video!!

[@nutrientsonadventure9620]

For sure! Cooking is indeed a learned skill! ❤️🏕

[@owlfollower3759]

I work in a kitchen for a living and I wasn't really enjoying cooking at home, but finding this channel has helped me get back into my kitchen and enjoy it again. I literally made homemade granola because of one of your videos I watched.

[@jasonperez8495]

This is one of your best videos to date. Thank you for sharing. This is very very impressive.

[@ThinkOnerandProdigy]

Dude. Mise en place and patience were the best skills I had to learn.

[@billg4630]

Grew up with cast iron...love cast iron...but a non stick..and stainless are great additions to your arsenal

[@TheRiceFactory]

Been watching you and your brother from the start and I’ve loved every single video, episode, food hack, and lesson. I love what you’ve done with the channel and I’ve learned so much. Thank you so much

[@Dougie085]

Pickled onions have changed a lot of foods for me recently lol. They are so simple too, 15-20 min of prep and just a couple hours in your fridge.

[@281krisba2]

Thank you so much for this. Im learning a lot from you. May i suggest, aside from the ingredients, also the tools can be biodegradable/ reusable. Like banana leaves, beeswaxed cloth, or silicone mats instead of new ziplocks, banana leaves, baking paper, or maybe silicone also in place for the aluminum foil. or what ever is available. You are more professional than me, so just a suggestion. Thanks again!

[@iqaznili]

I have been looking for the tortilla making guide on KZbin for 2 years. My search is over. In addition, your video has reinforced my belief and approach to cooking.

[@juukame]

I turn on the oven broiler to get it up to temperature quicker than just regular preheating. saves so much time

[@chenchi6623]

I've been watching brothers green for a while but this channel is really great source of knowledge but most importantly inspiration, I'm making a new kitchen soon and I'm looking forward to making good setup n this channel inspires me to make a bomb kitchen...

[@xferme]

Fantastic video. Master storyline, editing and presentation right there.

[@ericaderby8230]

I absolutely LOVE this channel. So many good tips and tricks. Very motivating!! Thank You!

[@basicallybane3715]

My biggest game changer was learning how to let food just sit instead of constantly stirring or flipping. Also learning how to gradually bring food up from low to high versus throwing scrambled eggs in a piping hot skillet

[@grizzly3956]

Love the information and how easy it is to pick up. If I can add something it would be this; zero waste mentality is not just for the food. Dishwashers have their place mainly because they use a lot less water than hand washing for the average person. Use a basin in the sink to hold some soapy water or a first rinse to get out large food particles so we don't use as much water. Don't forget to give the water a second use if possible. Water houseplants, etc if the water isn't holding something bad for the plants. Happy New Year everyone and I hope you are all happy and healthy this coming year.

[@joesgonefishin4789]

My diet really affects my mental health. Lately I've been really depressed because I've only been eating takeout. You've motivated me to get back into the kitchen. For the first time in months, I made fresh tortillas and through together some easy chicken tacos. Thank you.

[@sitathisfeet5797]

Delicious! My mom makes barbacoa very different, using guajillo chilis that are boiled to cook the meat in, so it's like a stew.

[@plantmom7145]

My children and I love to watch your channel. We have watched the pasta video, pizza, meal prep and vegetarian Indian foods. My children are young (5 yr boy 4 yr girl), could you try to refrain from swearing? (Sh*t sh*tty) seem to be said a lot in the videos we watched. I would love to continue watching with them and they enjoy it so much. I appreciate the techniques you show on how to cook and when there is a mistake you are not a perfectionist. You trouble shoot to see where things went wrong and how to improve next time. This is great character building for myself and the kids.

[@dianaverhulst3407]

When I had the luxury in my 30s of staying home and running my household, I enjoyed preparing a menu for the entire week; first I listed about 3 - 4 main meals, then made a list of all the ingredients I'd need to make them from scratch. With that list of ingredients finished, I then chose the other meals while considering what I'd estimate having leftover from the ingredients on my main list. In other words, making good use of my money and food was brutally intentional from start to finish, as I have seen you talk about several times. I also stayed on a budget. So first: the budget, then begin the menu *taking into consideration whatever leftovers I had from the days' prior meals, too*, then building ingredients list, then cross-indexing other meals I could make with some of those ingredients. These days I have more financial freedom to build an intentional pantry and it's a joy to do so. I even have several kinds of dried Mexican chilis in my pantry, and am curious to get and keep on hand some Chinese chilis.

[@billg4630]

Grains take time to hydrate...yes sir..great advice..love your channel

[@hopeless74]

I did a Tikka Masala based on your and your brothers recipe/video a few years back,, the one making it from scratch, converting everything into metrics etc, took me the whole day to recreate that dish... But it was the best Tikka Masala that I have ever tasted in my life, a bit on the hot side compared to how it is here in Sweden, but still amazing. So thanks for that :) Learned so much doing it!

[@homeroom101]

these are my fav pro home cook vids

[@JustinWarembourg]

I've decided to study Alsatian Cuisine. It is Cusine from the Alsace Lorraine region in the Northeast of France. It's influenced by German cooking techniques. I'm doing online searches of the topic to see what cookbooks I can find. I'd also really like to continue cooking dishes from Tim Ferriss' 4 Hour Chef as well. That's where I'm a little bit in conflict because I cook because I like staying in shape, but I also really like good food. I've really liked your collaborations with Alex.

[@PicSta]

I think there are so many skills out there you can't even put them under 10 different types together. The most basic skill starts with understanding the used products and their physical property. The next thing will be understanding how to combine different things, even things which not belong together like an emulsion like a mayo-based dressing or sauce. A step further will be knowing what makes each dish so perfect. What makes it on the point and how your taste buds work. Keep in mind we have 5 different types ... lastly "Umami" which often brings any dish to the next level and works like a flavor enhancer. Another thing will be the aroma pairings like tomato and black tea, apple and celery, sage and lemon and so on. Also understanding when you cooking a dish high on fat it needs to have an acidic element to cut through the fattiness and this works always and best example is a salad dressing like a vinaigrette. And of course good things need time and its absolutely with everything which makes the difference. Letting rest a down for long time (cold ferment) or using it on same day. Using quality food to feel better and support local infrastructure rather shipping things around the world to get to your house (okay, sometimes there is no way out). One last important skill, I think, is organization and preparation of the meal. Its certainly not a real skill but going through your steps in mind what you want to achieve on end helps massively. Clean Surface and clean mind :) I wish you all a nice 6th December and enjoy your next meal :) Cheers

[@ipekkutlu78]

Great content! Thank you for encouraging and giving confidence rather than cooking something so extraordinary that I get shy about going into the kitchen. 🙏🦄🤞

[@mimmipiggast2243]

Love the video and wish we could get tomatillas in Sweden. I will try to grow them this summer. Just one thing. It says 150 degrees C after bort 350 F and 450 F. Should be 230 C for the roasting of the lamb.

[@bisikolok]

Amazing, amazing video. This might be the most quality cooking content i've ever seen on youtube

[@kchortu]

Working with what you have takes the most time to develop and it requires you to put in A LOT of work learning flavors and combinations

[@tywilson7244]

I have to sat, I agree with everything you said, but think you left out one important thing. When you are starting out it is so important to have a group of friends to ask over and try the food once or twice as you perfect your skills as a cook. That’s where friendship and love for each other comes, when you share a home cooked meal together and grow together.

[@Hank_E]

One big step for me was when I started using a scale when baking bread. To get the exact amount of salt to the flour weight. Then it's easy to add or remove a little the next time.