10 Insider Cooking Tips I Picked Up from Restaurant Pros

[@rachelm7525]

I got the message about whole chicken some time ago. Here in the UK, chicken and egg-production is one of most successful industries, (don't have many!!) and the envy of the world due to our strict food-safety practices. Love these tips! Thank-you ☺️

[@charidhermin5794]

These tip videos are so nice. You’re helping tons of at home chefs elevate their cooking which they couldn’t do without that knowledge and experience from people like you

[@IDontTalkToCops]

Keep these coming please Billy! Can never get enough of these tips.

[@WoodsintheBurg94]

I definitely agree with making your own stock. Homemade shrimp stock is especially a great addition to certain dishes.

[@IDontTalkToCops]

Grow your own fresh herbs at home. It’s so easy. They take up next to no room, they look lovely in a nice pot and it’s so much cheaper than buying your herbs from the store. Also, you can’t beat the freshness of fresh cut herbs from the garden.

[@madi_zfri]

I’ve been cooking for years, but your videos always teach me something new! Thank you for helping me grow as a cook! ❤

[@braininjurydiy]

When I got put on the disability pension i had to learn how to save costs. I was ovening a whole chicken but I would baulk at eating it for days as brain injury has altered my taste, so i watched a vid on cutting down a chicken and now I get 4 different meals out of one chicken. I'm eating better than ever whilst cheaper than ever.

[@daniellapan232]

I love making my own meat stocks,but I only get enough for one or two dishes. A couple of times a year, I'll take about 15 pounds of onions and make a huge batch of onion stock. It's cheap, easy to do, and completely delicious in any and every savory dish. I usually end up with 10-12 quarts of stock that I pressure can and keep in my pantry. No more buying supermarket meat water.

[@pandoraeeris7860]

Buying whole chickens helps. Break the chickens down so you've got breasts and thighs and drums for meals, and put all the scraps (everything!) in a polycarbonate container in the freezer. Truth is, you can make several quarts of stock with a single chicken carcass (don't be afraid to boil the crap out of it - 10 hours is not too long!) adding water to it to keep the liquid levels up, but of course it's up to you how many carcasses to use!

[@clarabell60z]

Why poly carbonate?

[@bobbykeene12]

Steak tip worked like a dream- I got a beautiful crust on there

[@runninramel]

This was actually a great and very informative video. Thanks for doing this Chef Billy.

[@jalontf2]

Technique 11: non-stick pans are only for eggs. And even then, just sometimes. Embrace the hot metal pan (not literally)

[@pandoraeeris7860]

These are great tips. I have one bone to pick with using herb stems, but it's a preference - I do NOT like chewing on stems of any kind. It's just a texture preference. I even remove stems on things like spinach and other greens. I'm not a fan. I will save them to make stock though.

[@TheCanesgot5]

Sending this to many, great tips - please do tips on use of temperature

[@testerchannelcycle]

It's criminal that you do not yet have 1M subs, chef

[@charliezicolillo]

Chef great video.The only problem is there will be some knucklehead.That will say I put the dressing on the outside of the bowl.You should have said the inside of the bowl.You know how people are.

[@CarolineHernandez-jx3nm]

Thank you for everything single great video, and this one is absolutely appreciated by many of your followers for sure. 👏👏🎉🎉👍🏻

[@thomasmcd5862]

Hey Chef Billy I really like these tips videos. These are techniques that we all can use to make our cooking better

[@Tatixox]

Thank you❤

[@shirleyfrederickson4794]

Wonderful video Billy 😊

[@lastingfdreedom]

Great channel. Thanks a bunch. Was wondering, where the recipe for the potato dish you show in this video? I couldn’t find it

[@moeveggies2292]

You are such a saint chef Billy!

[@kathym6603]

Granted there is nothing like homemade stock. However I can no longer make my own and I want to sing the praises of two sources. (1) Bare Bones Grass-Fed Beef Bone Broth comes in 16 oz. boxes. (2) Bonafide Provisions Organic Turkey Bone Broth comes frozen in 24 oz. packages. You could say it is a little costly but things get expensive when you can't do it for yourself.

[@heatheraho224]

Great tips! I have never tried breaking down a whole chicken - do you have a video on exactly how that is done?

[@ChefBillyParisi]

Yes, there is a pop up in the top right corner which links to that video :-)

[@hogue3666]

Don't be shy to mess a few of them up. The best stock is made with WHOLE chickens. If you lose a little meat here and there, it's going to make the stock that much better. :)

[@wrigley60]

Bravo, Billy!

[@pandoraeeris7860]

Some other things beginners don't know (myself included when I first started) are things like making a roux or bechamel or chili paste. Things that are the foundation for so many other things.

[@forrestwhite8052]

Thank you for the tips

[@gregc1331]

This is great! Thank you so much. When pan frying steaks, I always found that spooning butter over it makes it a little more oily/greasy for my taste. With a good NY Strip or ribeye, I’ve gotten tasty crusty results without the butter but can I get a little butter umami with out all the spooning? Thanks

[@HrvojeMihajlic]

great tips!

[@stevenlawrence5733]

What kind of oil do you use to sear a shell steak in a frying pan and around how deep do you make your layer of oil???

[@ashurgeorge4604]

Great upload~! I know this might seem like a silly question but what is that cut of chicken called that you're lifting out of the pot with tongs @5:41 ? I had it at a restaurant on a business trip in 2020 with a honey balsamic glaze that was out of this world and i think about it monthly.

[@Pat14922]

Chicken breast - French trimmed Boneless- i.e. with the first wing joint still attached, but the meat pushed back. The one just before it is the oyster thigh - i.e. bone in chicken thigh skin on, with the "oyster" cut with thge thigh (the leg with the drumstick removed) Jacques Pepin is the master of prepping chickens - see link kzbin.info/www/bejne/rpenpIGIjbV-e5o

[@ashurgeorge4604]

@@Pat14922 Thank you so much!

[@jorb1903]

If you’re using a marinade, will salting the meat still have the same effect? Or would you have to salt first haha?

[@hamza.achrih.4237]

Can you please make a video about stock preparation

[@ChefBillyParisi]

Already have :-)

[@hamza.achrih.4237]

@@ChefBillyParisi Then my bad, I'll check your older videos.

[@hogue3666]

Uh. That's still the inside of the bowl with that salad dressing. I'm gonna see some people make a huge mess. :)

[@watermanone7567]

Great video, many thanks.

[@kam7056]

❤❤❤

[@earthgirl369]

my left over vegetables go to my pigs, and my left over bones go to my dogs, so i end up buying stock

[@marklynn3953]

Do not, I repeat, DO NOT, put the salad dressing on the outside of the bowl as he states. 😂