100 Most Asked Food Questions, Answered

[@yiftachcohen470]

For every like this comment gets, I'll watch the video again

[@yuvchoche7084]

אאידה

[@Toxus8]

What about you just watch the video and shut the fvck up with your pathetic farming comments

[@terjekarwowski5580]

Good luck 😂😂😂😂

[@Jackson-r2c4z]

Have fun bro

[@jumblemess]

At this current moment in time you would have to spend 4.4 days rewatching this video

[@baboslorinc2619]

Not sure if it's something in the US but in my country (Hungary) you can actually take your used fry oil to the gas station, you can dump it there for free and they reuse it for biodiesel. We also have designated dumpsters in some of the shops where you can dispose it and they'll do the same.

[@usx06240]

Absolutely.

[@matejmotuz108]

In Slovakia , we have trash bins for used oil placed in walking distance , for me it's just at the end of my street

[@rebeccamcnutt5142]

That's awesome!! That should absolutely exist everywhere 😀

[@laurao3274]

That's cool. I've never seen any such thing in the US.

[@Tomato-ripe]

We have HHW system in canada for used oil. I wish we also had the biodiesel option here

[@danielpowell3981]

Idk if I've ever felt so understood as much as when it took 1.2 seconds to answer what's the worst part about cooking? easy, cleaning NEXT hahaha

[@melonand_melons]

He just like me fr!

[@adamk.7177]

He's wrong. The worst part about cooking is only having enough food to cook one thing and messing it up so bad it's inedible. Then, you have to clean and you don't get to eat. Thankfully, the more you cook, the less that happens.

[@danielpowell3981]

@adamk.7177 okay I agree, but thats an on occasion thing at best, somebody HAS to clean every single time you cook👈👈😄

[@immasurvivor]

id say that these days the worst part is buying the ingredients....I actively dont look at the total anymore, shit is WILDLY expensive.

[@theviper13423]

@@immasurvivor Can't agree more and to not mention if you want to make really good food or something fancy then good chance you're gonna need a lot of equipment, measuring cups, stand mixer, and other crap to cook it.

[@circuitsalsa]

The kitchen ticket printer was a great touch ahaha

[@jvallas]

I like this confident, mature you. I know everybody else likes the messing around, hilarious stuff, so I wouldn't suggest you stop that, but this was fun to watch.

[@sylviele3239]

His video views might show the opposite, but I think most of his subscribers miss the no fuss cooking content. This is a breath of fresh air compared to the over edited screaming, wet noises, excessive papa use, etc lol

[@jvallas]

@@sylviele3239 This definitely is more my speed, but I'm not his target audience. He's obviously found a style that works for him. He's a very likable guy in addition to being so talented with food.

[@alnibodycare]

@@sylviele3239I love the excessive papa use

[@christopherwalker2228]

Tbh I prefer this version. More refined, more to the point, but still fun.

[@one-eyepadidally8449]

Nevertheless, I’m not finished with the video, and he’s already given bad advice multiple times. His method for losing weight, for one (I think it was the first question asked?). The answer is to cut out meat, sweets, soda, alcohol, and fried/fatty foods. No need to count calories if you do that. Another example was the question at 26:17. Everyone who is into pasta knows that the brand isn’t what matters - what matters is if the pasta is bronze die-cut or not, as when it’s bronze die-cut, the sauce that is being used for it will actually STICK to the pasta waaayyy better, as the texture will be rougher instead of glossy smooth, and that rougher texture is what makes it possible for the sauce to grab a hold of the pasta and not slide off of it. And yes, bronze cut is more expensive - but it’s worth it and ISN’T the same thing as the uber cheap dry pastas that aren’t using bronze cut. The fact is that the questioner was wondering if pastas that are more expensive are the same as the very cheap ones, and Joshua completely failed on even mentioning this fact I just explained, when he is supposedly a professional chef that should damn well know better. All he said that was remotely close to what I just explained was him briefly saying “the quality of the cut.” But the average person is not going to have the slightest clue what that means unless they are told what I just wrote. They might very well interpret that is how the ends of the pasta or a cut off lol. There were more examples, but this already got way longer than I anticipated, so I’ll stop now.

[@sgtmjames]

For the cacio e pepe question: Your cheese is clumping actually because the pasta water and pasta itself is too hot. Cheese melts at certain temperatures but pecorino and parmesan congeal at around 175-180 degrees F and once the cheese congeals there is no saving it. So for perfect cacio e pepe move the pasta around a ton but also use a thermometer to make sure the pasta water is at around 150-160 F, you can achieve this by putting some pasta water in a separate cup or container and letting it sit for a minute or so.

[@jamiewilson6920]

I was looking for this comment! Telling someone whose cheese keeps clumping that they need to go faster and higher heat is going to lead to madness

[@tony_25or6to4]

Not having a fine enough grate is also a problem. They may be buying pre-grated or shredded cheese.

[@yellingintothewind]

The emulsion is stabilized by the starch in the water. More starch keeps it from splitting at higher temperatures. Adding extra starch from cornstarch or similar is a common way to cheat at this if you are preparing large amounts. Add enough starch and you can heat the whole dish to boiling without splitting the cheese. The usual problem I see with people trying to do it the right way (no cheating) is they follow the instructions on the pasta package for cooking it. Even the mid range, bronze cut, imported pasta I buy says to cook about 400g of pasta in 6 _quarts_ of water. That is 5600g of water. The pasta itself only needs about 800g. You need about 200 or 250 left after cooking, plus however much you need for the dish. So for 400g of pasta, I'd use between 1200 and 1500g of water. This makes a _very_ starchy solution at the end (left to cool and dry, it forms a polymer in the bottom of the pot), which is perfect for any tempered cheese sauces without adding extra starch.

[@DavideBorsatto]

Thank you, I was looking for this comment. Cheese splitting is absolutely due to high temperature, when the cheese proteins will coagulate and they won't hold their water content anymore. You should either use warm but not hot water, or add some sort of stabilizer like corn starch (this is actually what most restaurants do because it's much easier to control and foolproof). Grate your cheese very fine, add a little cornstarch, avoid boiling hot water, and you'll be fine.

[@alrikschorling8046]

Ethan Chlebowski has a really nice video about this

[@Elchalo01]

Only thing I would defend for culinary school and you rarely learn in restaurants, is that (at least where I studied) I got a class that taught us how to be economically concious when opening/working in a restaurant, developing recipes and the overall cost of thing that don't always involve food directly

[@mystifiedoni377]

That sounds more business school than culinary.

[@joetheagent]

@@mystifiedoni377 restaurants are a business last I checked.

[@tylerwychopen]

@@joetheagent can confirm as of my post this is still the case.

[@itamide8526]

Very interesting- can you provide some examples?

[@Elchalo01]

​@mystifiedoni377 It was more focused on culinary and we had a few business type of classes that would concentrate on restaurant economics so to say :)

[@markh975]

Dude, I don't know if anyone else appreciated the subtley the impact kitchen printer (Epson TM Model>)... that sound will haunt your dreams when you've "served the line"...

[@Goober2289]

"One of the most annoying things you could ever do to me is me make something for you and without you even tasting it putting hot sauce on it". Bro I felt that in my soul. A few years ago I made Bolognese completely from scratch, took me about 5 hours and my housemate's partner put fucking BBQ SAUCE in hers without even tasting it first. I was so offended.

[@corneliawindstroem]

My husband always does that and it honestly ruins my joy of cooking, I mean, what difference does it make if I give him homemade or bought stuff, if he puts hot sauce on it anyway.

[@AngelaMerici12]

​@@corneliawindstroemDon't let that discourage you from cooking amazing dishes! Just let him be.

[@the_ghost___6186]

​​@@corneliawindstroemOK hear me out on this make it really spicy like to a point where it's not good anymore if he puts it on and wait for him to ruin it himselve but dont do it on a dish ur proud of do it on a dish that didn't take as long

[@blairhoughton7918]

@@corneliawindstroem Make stuff that needs hot sauce?

[@jvallas]

@@Goober2289 This definitely made me think back - I'm pretty sure I always automatically put salt on just about everything.

[@saladsalad9991]

ATK tested leftover oil and they found that oil used to fry only veggies did not degrade in taste after like 10 uses, or whatever their test stopping point was, I think it was 10. However, oil used to fry proteins were degraded after the first fry, especially chicken, as it imparts a bad flavor into the leftover oil.

[@ssomethingorother5493]

10:33 I actually want to add onto this one as there's some advice I got from my mom as a kid that I think pertains to this: you should always make a recipe exactly as its stated until you have it down. Once you have the recipe down, that's when you should change things because you already know how it should taste and look in comparison

[@parrot998]

I'd also argue if you have the chemistry down, changing recipes becomes a lot more feasible. I never strictly follow a recipe if (and only if) I know all the chemical processes at hand and their effects on the final product. For example, if I'm making fried chicken, I'm gonna add whatever herbs and spices I want because they aren't a reactive part of the recipe, but I probably won't mess with the amount of baking soda because I know that it promotes browning by increasing the Ph of the batter and reacts with the acidity of the buttermilk which leads to a crispier cragglier crust... Knowledge of what you are actually doing on a chemical level is key to understanding what you should and should not change. You can trial and error your way through changes, but I generally wouldn't recommend it unless you are willing to put up with screwed up meals.

[@onepoorguy]

I agree. Always follow a recipe to the letter the first few times you do it. Figure out what you like, and what you don't like. Then start modifying in future cooks. Also, my mom taught me that baking is different than cooking. You can improvise a dish (steak, stew, whatever) that will be great, but if you improvise a bake (like cake), more than likely it will turn out to be inedible. Baking seems to be more precise chemistry to make it come out correctly. Mom was a great baker (but a mediocre cook).

[@shanetwogood7893]

And when you do change it, only change one thing at a time so you know what caused what in the end.

[@Shibouu59]

I agree. How will you know what you want to change in the recipe anyway if you haven't tried it as written first?

[@laurao3274]

I disagree. If you're a novice cook, then yes, follow the recipe. But if you're very experienced, you can change or add to the recipe, and it'll turn out great. For experienced cooks, recipes are merely suggestions or a collection of techniques. But I do agree with Josh that if you change something in a recipe, don't go online and blast it in the comments if it didn't turn out alright. I would like to caveat my statement by saying that I'm far more inclined to follow a recipe if it was written by a professional in a published cookbook. The recipes written (or more likely, copied) online by amateurs are far too often terrible. I may just use those as a general baseline to get me towards the finish line. Or I'll look at like 7 recipes for the same dish and take a little of this and a little of that.

[@FranciscaPires]

!About the bay leaves! if you have bay leaves that have almost no smell or taste: flex them enough to form cracks but not enough for it to snap and smell again. if they become fragrant they are still usable. as a Portuguese i use them a lot but sometimes buy more than i can use in a reasonable amount of time and they dry off too much xD

[@blairhoughton7918]

Most Americans have a jar of bay leaves that they haven't seen in 10 years in the back of their spice cabinet...

[@AutumnK]

​@@blairhoughton7918 So true!! 😂

[@christopherkrinsky9112]

On behalf of the ramen del barrio crew thanks for the shout out!

[@squirt40]

As the co-owner of ramen de barrio, gracias!

[@EthelJung-j5w]

Different type of video and very enjoyable. Salt content is my bug bare, i like salty and most i cook for don't. Easy to adjust on steaks for individuals but difficult on stews etc that are based on liquid

[@larsl4843]

On the other hand you can just salt your plate of stew after serving

[@6AnAsianGuy9]

Hey this guy knows how to answer questions better than our presidential candidates

[@superdave9099]

Better than one of ‘em for sure.

[@KeithPhillips]

*PAPA '24!!!* (with Uncle Roger as VP....or at least Secretary of State) 😋

[@friedsugar2701]

Who doesn't?

[@TheGodIvy]

I feel like everyone can tho

[@KaitouKaiju]

​@@superdave9099 Better than both of them, no question

[@heatherpepper2170]

So generally I do not comment because I've learned a lot from your shows.However, you said something that made me think.I once used a kitchen aid stand mixer because I have bad wrists, Due to my cancer spreading to my bones making them weaker. With that said, I used my kitchen aid far more often for bread and unfortunately, unless it's made for the industry, it's not tough enough to handle the proper kneading. Yes, by hand is mostly easy, but again, for me, has become painful - just FYI, I'm only 40 - NOT 80. But I am terminal, but I LOVE to cook. Anyway, I digress, my entire point is the more bread you want to make while using a stand mixture.I would start suggesting the Bosch mill. It's a beast and handles LARGE quantity tight dough without overheating. Just saying, point your fans in the most helpful direction! Thank you for All of your awesomeness!! Love your recipes 😀

[@usx06240]

New Kitchen Aids are made cheaper. I rescued one that somebody was getting rid of. The brass gear strips as the others are steel. It's cheap to replace, but very messy and must be regreased. Thanks for the Bosch tip, and good luck on your journey.

[@Definitely_Elle]

one of my favorite youtubers is called ChainBaker and he has a bunch of awesome, no-knead techniques

[@dawnespino]

RE: too much salt question. I have saved a few dishes that had become too salty by putting in a few cubed potatoes. The potatoes absorb the salt. Obviously, this would depend on the type of dish, but just putting it out there.

[@DC-ik1tk]

A friend of mine told me he had saved soups and sauces from too much salt by adding baking soda. 🤷‍♀️ haven’t tried that yet.

[@shadowphyre4746]

@@DC-ik1tk Yeah let's add even more sodium to food that already has too much sodium.

[@DC-ik1tk]

@@shadowphyre4746 yes, I was surprised at that. But as Joshua mentioned, adding an acid to level it out would be an alternative. Maybe that’s how it works? IDK

[@shadowphyre4746]

@@DC-ik1tk It would balance out the flavour, that might do the baking soda too, but it's going to be a sodium bomb with the baking soda. With the vineger, at least the sodium levels don't get higher.

[@bigmike4923]

I'll definitely try that when I inevitably over salt something😂

[@zumieza11]

From a reddit post on how to cook steak/smoky things in apartment. Put shower cap over the smoke alarm when you need to cook something smoky!! Best advice ever.

[@Lars_Maassen]

Or, if possible, replace the smoke alarm with a heat alarm/detecton instead

[@zeddybear257]

This is quite smart. My alarm is way too close to the kitchen and I have to open windows and turn on fans a minute before even opening the oven door.

[@BSGSV]

I don't know if you realize this, but this video is probably going to make a lot of people REALLY like you even more as a chef!

[@PaulMenden5659]

About the brown sugar thing: what is understood as "brown sugar" is not the same everywhere. For example here in Germany (and I think (most of) europe) brown sugar has nothing to do with molasses content but is cane sugar that has not been processed and purified as much which is why it retains a brown color. This does not at all affect it's taste in the same way as molasses does. Therefore, when cooking in Germany/Europe, buy molasses extra and add the appropriate amount when cooking (Google for typical molasses content in light/dark brown sugar). Also, keeping sugar and molasses separate makes storing them less painful as the sugar doesn't clump up

[@nailsi-am5324]

Alton Brown and Bourdain were on the only food/cooking shows I could actually enjoy. I learned so much about food and life from those dudes.

[@ByTheStorm]

It honestly bummed me out when Bourdain died because I loved watching his show and enjoying how he exposed me to other cultures.

[@Lily-abramov]

Joshua, I challenge you to make a kosher steak without butter ! I love your channel. Super hard to utilize your meat seasoning skills for kosher meat. Would love to see a video on how to properly make kosher meat taste good.

[@hamzamotara4304]

About the whole chilling cookie dough thing, the most important factor has been empirically proved (By Anne Reardon, professional food scientist and owner of How To Cook That), resting your dough is more important than cooling.

[@bettyir4302]

Hey, Josh, turn the door hinges to the left side of the fridge for more efficiency. But, it's your kitchen.

[@hamzamotara4304]

@@bettyir4302 I just thought it was important context and an interesting fact.

[@elizabethheyenga9277]

don't agree for cookies. Do them both way and find out. I rest the dough, then I turn into balls and freeze or chill. It does make a difference and he explains it well. I don't take 100% of what anyone says

[@tanjanovakovic2455]

I just have to say - your bun recipe is an absolute game-changer! I've made them so many times, and every single time, they steal the show. I get more compliments on your buns than I ever imagined possible. Even when my husband whips up amazing burgers - beef, veggie, chicken, you name it - people can't stop talking about the buns. He's proud, but I think he's starting to get just a little bit annoyed that your buns are getting all the attention! 😄 Thank you for sharing your incredible recipe - I’ve never used another since discovering it!

[@-N0V4-]

I love the confidence behind, "You can't mess up frozen French fries" when it was literally the only time I ever set my stove on fire. I probably should have waited for the friends to defrost a bit

[@Aeder42]

I'm concerned for your friends

[@-N0V4-]

@@Aeder42 They're good. Only lost two fingers to frostbite

[@JustJake0903]

@@-N0V4- Put those fingers in with the chips

[@iMeteox]

As a piece of advice - please never fill up your pot more than half with oil! You can prevent a lot of risky fire hazard situations like this. Also, air fryers are your friends for anything frozen!

[@Cygx]

Air fryers potentially emit harmful chemicals

[@LaserMob.]

the oil congeeler I think is literally illegal in Italy and soo many EU states because we collect oil to use the exhausted oil to make biodiesel and some organic base material (like wax, fertilize, soap and more)

[@xyzzer]

I'd agree with EU. Go to your local town website or earth911 and search for cooking oil recycling locations. I see 8 locations below 10 miles away from me near Seattle. They are all refining it to biodiesel.

[@elizabethheyenga9277]

Yeah the US sucks that way

[@blairhoughton7918]

Why don't grocery stores have a bin for it? Or gas stations? I know why. I think we all know why...

[@df98156]

British Petroleum isn’t lobbying for congealer legality because they want you to fill up your car more dude lmao

[@Mojova1]

Chicken breast is the easiest thing to cook. Sear fast on both sides and then 12 minutes in a 200C oven. Perfect every time. Greetings from a cook in Finland.

[@usx06240]

Or braise on the stove top with some chicken stock after searing. I put a lid in and let it simmer. People in the US don't use the oven enough. It's lost art.

[@zeddybear257]

Thank you so much, I hadn’t considered this.

[@maryline0113]

My husband is a chef and just like you, never went to school for it, learned from the best chefs in Italy and the US. He taught me so much too and I'm more confident in the kitchen. I've always loved your videos, you're very knowledgeable without taking yourself too seriously!! You look fantastic BTW!! Your hard work is showing!

[@elisabethcuningham3526]

That’s so cool! I always thought restaurants wouldn’t hire someone without some kind of cooking school experience. If I’d known it was an option I’d have looked into cooking at a cute little diner or something after high school! I loved cooking but didn’t even know that was an option!

[@maryline0113]

@elisabethcuningham3526 Well, in my experience, you always work your way up in the restaurant business. As you start proving yourself and gain experience, you will definitely end up at the top. It takes a lot of passion, though. I myself could never, but my husband is driven. He loves to cook and is a hard-working person. You'd be surprised as some people come out of the culinary institute and don't really know how to cook properly. Cooking isn't about being a robot and copying what people do. It's about taking something and making it yours.

[@larsl997]

One addition: when it comes to over salted fluids (soups, sauces) you can actually remove a looot of salt by adding in a peeled, raw potatoe (cur in half) for around half an hour. Works like a charm

[@xianvox22]

Came here to say this! I've saved many an over-salted soup, stew and sauce over the years with peeled, quartered or cubed raw potatoes. Especially helpful when letting a child (or less experienced partner) learn to cook. Allows them to make that mistake, learn from it, and learn to overcome it and not waste food in this learning experience. 😜

[@HerndonDave]

I don't believe this is true. There's some videos out there that did this experimentally and it didn't work. The potato sucks up salt, but also all the other flavors until it achieves equilibrium. The net difference is minor

[@larsl997]

@@HerndonDave well, I've used this technique a couple of times and it worked...

[@HerndonDave]

@@larsl997 I've tried it several times and it didn't do much of anything. Maybe you have magic potatoes?

[@larsl997]

@@HerndonDave Too bad it didn't work for you 😕 works for me so I'll stick to it 😊 have fun coocking 👋🏻

[@4amoats]

8:24 'I love it as a hobby. Do you think it's worth pursuing as a career?' "All you need to ask yourself is, is cooking something you love and does it make you happy? Because if the answer to those two questions is yes, then that's something that's always going to be worth pursuing " Thank you Josh ❤

[@eldoradocanyonro]

No. My hobbies don't involve getting yelled at, being under constant pressure, being underpaid and worrying about the rent..... The adage find something you love and then get paid for it doesn't apply to cooking--you'll learn to hate it if you think it's a hobby.

[@zeddybear257]

It took me decades to realize that I didn’t like my job/career at all and that I listened to others who told me I’m good at it so I should keep doing it. Turns out that I listened to others more than myself and kept doing what doesn’t make me happy. I was only good at it because I have qualities that make a good fit but I didn’t like the work. Now at 50, I’m writing as much as possible and can do what lights me up and can never do too much of it and no type of writing will ever bore me. It’s the perfect job for me but I didn’t entertain it as a career choice because I listened to others and developed a notion that it wouldn’t be fulfilling and could be hard to make into a lucrative career. Anything that one loves doing will be easy to make good money at and will be easy to do a lot of.

[@Mew-Alder]

That printer going to give me a heart attack

[@JesusTreez]

That's the quiet kind

[@ZiegIce]

Someone watch The Bear recently? Lol. Or are you speaking from experience?

[@Mew-Alder]

@@ZiegIce experience unfortunately

[@Uncle_Smidge]

The kitchen I worked in was small enough that we just plowed through the little green pads, so my flinch point is a magnet bar stacked with green tags 🤣

[@JesusTreez]

@@Uncle_Smidge that sounds terrible

[@Angelicwings1]

Hmmm with pasta… I recommend watch Vincenzo’s plate talking about what pasta to buy. He explains the differences very throughly.

[@dbadefense1990]

Propane or charcoal? Josh: “Charcoal. Gives that smoky flavor.” [sad Hank Hill vibes]

[@KaitouKaiju]

Taste the meat not the heat

[@AnasRecipesofc]

What a wonderful video! Answering the 100 most common questions about food is a brilliant way to help everyone in the kitchen. Congratulations on the excellent content and clear explanations! ❤❤

[@MessedUpSystem]

Here in Brazil, it is common to not wash white rice, however, we do fry it before cooking. Yes, BEFORE adding the water, we fry it a bit, it achieves the same goal of not being mushy, plus it imparts some nice flavor

[@FoulOwl2112]

That is hardly unique to Brazil. It's the standard Pilaf technique used around the world.

[@debabade1591]

It tastes better too

[@prohanta9360]

in asia (as asian), we wash the rice because beside we always be taught to do that it's because we (kinda or the older generation) know how they grow the rice and how they process the rice. traditionally rice proceed by hit them with pestle and mortar to separate the rice and the skin (? idk in english) and sometimes it's contaminated with dirt as they usually do it around the rice field or some when the farmer drying the rice under the sun light (before they proceed the rice with pestle and mortar), they kinda touched their feet 😅. so we thought it's dirty and we wash it, wash rice become the "standard". though at same time we believe if we wash it clean (like clean, clean) we will wash the nutrients in rice, so we just gently wash the rice as "efficient" as possible. because we wash our rice and our own rice variants also make our cooked rice not mushy like western food i would say, that's also the reason why we don't really need "yesterday rice" to cook fried rice as we have naturally separated grain rice

[@MessedUpSystem]

@@FoulOwl2112 I don't think I said it was something only brazilians did?

[@FoulOwl2112]

@@MessedUpSystem You brought it up. I merely amplified upon your comment. Asshole.

[@lourdesavinaz8605]

For some of the baking questions (as a hobby baker): Cookies going flat- besides not refrigerating (which some recipes require and some don’t, follow the recipe), butter being completely melted instead of softened, butter and sugar are not creamed enough, cheap butter (has more water content, European style usually has a higher fat content), using a darker non-stick pan (or an old dark, stained aluminum cookie sheet). Though it gets a bad rap, substituting shortening for butter (or 1/2), also keeps cookies from spreading. It’s a cheap trick that works really well with cut-out cookies with a lot of flavor on their own (like gingerbread). If it’s a butter-base cookie (shortbread, spritz) and I want to be extra, I use kerrygold. Baking pans- darker nonstick baking will cause the bottom of items to brown faster/possibly burn, so sometimes the oven temp should be lowered 25*F, especially for items with longer bake times (fruitcake). Plus the non-stick shortens the lifespan by chipping, and I’ve had issues with the metal rusting along turned edges. I prefer heavy duty aluminum baking pans, you don’t have to worry about scratching the non-stick when cleaning and you get a more even bake. To prevent cakes sticking, butter/flour/parchment paper. Exceptions to this would be a very intricate Bundt/specialty pan, but those are such a PIA to clean… for aluminum cake and pie pans I’ve had good luck sourcing them from thrift store, for baking sheets I got mine from the restaurant supply section from Sam’s. For baking, always measure carefully (scoop and level dry ingredients). If possible, measure by weight, you will never go back. Thank you for coming to my TED talk.

[@SheyD78]

"Find something as hard or as easy as you want and allow yourself the opportunity to completely fk it up." Words to live by no matter what you want to get good at.

[@masterslayerable]

Maybe not in medicine XD in medicine thats only fine if you have a safety net

[@SheyD78]

@@masterslayerable There might possibly be a few exceptions 😋

[@gregr28]

I used to teach rifle drill when I was in ROTC and the first thing I would do when teaching someone (with a practice rifle obviously) was tell them to throw it on the ground. Others would make people do push ups whenever they dropped it but then the only thing they learn is to be afraid of trying anything new. I get it when you're using the real ones, but that's what the practice ones are for.

[@zeddybear257]

Yes, and this is also how I sought out good recipes and decided to change my impatient approach to cooking.

[@derekanderson7282]

After 30 years of cooking/preparing/etc. I have always preferred a Santoku: what would be your pros and cons between than and a chef's knife? While I am a big dude (6'2, 280lbs) I have been using the same Santoku for almost 30 years and it is the only knife I ever use of the 27 piece block I have unless I am cutting streak. Any tips?

[@DoomGoy88]

For the mushroom question, i worked in a kitchen for a while as a prep cook. Most of the time, we would wash our mushrooms in a bucket of ice cold water (not ice water) very quickly. We're talking seconds. Shrooms go in, a quick swirl with a wooden spoon, and are immediately removed before they get water logged. Not sure if this was "proper practice" but it worked well for us.

[@mrkingsudo]

As a home cook, I do "rinse with running cool tap water, toss shrooms in salad spinner to dry after." That works great for me (and i get the same restaurant quality shrooms) but at the restaurant I used to work at we used to do the "ice cold water" wash method. But I can imagine that'd be because it'd be hard to salad spin a restaurant quantity of mushrooms easily lol

[@DoomGoy88]

@@mrkingsudo that, and if the water is too warm, the fibers of the mushrooms begin to separate and they become waterlogged easier and quicker. The colder the better when washing veggies or anything like that

[@BearMom75]

I worked in an Italian place where the owner insisted we wash the mushrooms thoroughly and throw them into a clean dishwasher rack to dry. Biggest PITA.

[@blairhoughton7918]

They grow in poop. Get the dirt off, people.

[@DoomGoy88]

@@blairhoughton7918 naturally, yes. But for most commercially grown mushrooms, i believe they use a substrate that isn't manure based (I could be wrong here but I'm going by what my old head chef told me)

[@steveleavell114]

A way I recently learned to improve instant ramen is use peanut butter. For a single pack, in the bowl the ramen will be served in add 2tbsp peanut butter, soy sauce and hot sauce to taste, the flavor packet, and enough ramen water to make everything a paste. Drain the rest of the water and add ramen and stir to get everything coated. Did this for dinner tonight.

[@elizabethheyenga9277]

umami!! I make my own hoisin and use that

[@MeshulamTal]

14:22 Absolutely wrong on the cheese clumping in the pasta dish question! The main reason for this is the "breaking" of the Parmigiano Reggiano/Grana Padano/Pecorino Romano cheese in high temperature, the fats and the proteins of the cheese separate. This happens in lower temps for lower quality cheese than the higher ones. Generally speaking, you should aim to add the cheese at about 56-58 degrees Celsius (132-136F° for you americans) and everything should emulsify just fine, You can get it a bit hotter once it does, but not too much (65C°). So adding bubbling boiling pasta water as he says is going to ruin your dish. Yes you have to use the starchy pasta water! But just make sure you're controlling the temperature.

[@Spacialvekter]

I cackled at using the thermal printer for the questions; you can take the line cook out of the kitchen but you can't take the kitchen out of the line cook.

[@OddlyIncredible]

About the chef knife Q: You don't _have_ to spend stupid money, but what you can get if you buy something better than a Walmart special can be nothing short of magical. Case in point: I got really big into sushi a few years ago, and I'm at the point now where I'd get hired as an entry-level/apprentice sushi chef in a heartbeat. (Sushi is a highly finesse-oriented food and it can be tough to get a job making it.) I grew tired of using the $100 knife set to do things and bought myself a "budget" but decently reviewed sushi filleting knife off Spamazon. Cost me $30 at the time. Just that one acquisition, and it wasn't even a pro-grade tool, made such a difference it's tough to put into words - it made the prep process so much better because it was the right tool for the job, and it opened the door to better portion control and finer granularity over the end result because it was both super sharp _and_ super _precise._ My knife skills are several kinds of atrocious compared to a pro's but those tools make a _tremendous_ difference.

[@Uncle_Smidge]

I will say, for a brute force workhorse, my husband's OXO Good Grips chef knife is a kickass little reliable blade. However, I swear by my Shuns for precision, like a fine mince, so it goes faster.

[@klimtkahlo]

Dude you already sound like a pro! You are probably just humble! Well done you!

[@elizabethheyenga9277]

I had a bread knife I loved for 25 years. It was a $7.95 gift from my mom (she left the tag on).

[@blairhoughton7918]

Yeh. A nice $30-50 Victorinox or ... Huh. Forschner sold out to Victorinox. Like...20 years ago... So, Victorinox. If I was starting out that's what I'd get. And if I knew then what I know now, I'd probably have just kept using it forever. I have a Wusthof set and, well, they cut great and hold an edge, but the classic square handles are a bit of a hard choice, and the full bolsters just get in the way of sharpening, and really the steel can't be enough better than Victorinox steel that anyone other than a professional knife sharpener could say...

[@blairhoughton7918]

There's so many bad sushi places now that I think anybody in these comments could get a job as a sushi chef if they just know to keep their fingers moist. You'd probably be one of the good ones.

[@Eveseptir]

Hey for the chicken breast guy, try brining. It locks in the juices and makes it tender and seasoned all the way through, even well done.

[@tomgio1]

37:33 lol, “look, I cook for a living, if non-stick pans are gonna kill me, f#*k it.”

[@DwayneShaw1]

When it comes to knives, my personal preference is a Mercer -- these have been the workhorse knives in a lot of restaurants for decades. They are good quality and you can get a 10" chef knife for around $20 (I caught one on sale on Amazon for $12) They work fine, sharpen well, and hold an edge pretty good - and I could go thru half a dozen (IF i needed to - which I don't) and still pay half what a lot of fancy knives cost.. Maybe if I was using a knife all day every day I'd consider a more expensive one - but, in my opinion, they're a waste of money for the average home cook

[@neilrischl9569]

I love food and love cooking but cooking good food at home and cooking food professionally are completely different. I cooked professionally for two years in New York and I loved the experience and how much i learned in a short amount of time. I dont not like the terrible pay, being screamed at on a daily basis, working 12 to 16 hours a day six days a week, almost never seeing friends and family, and working every single holiday. I understand this is not every restaurant but this was my experience and my friends that were/ still are in the industry. If you can handle all that then go for it. Thanks for a great video Josh 🔥

[@eldoradocanyonro]

Naw, man, that IS every restaurant.

[@elizabethheyenga9277]

Watch The Bear, most people come out with a bit of PTSD and exhaustion. The stress is ridiculous, it is food not brain surgery. This season the really evil chef who just tormented him and believed he was doing him a favor was way too real

[@zeddybear257]

I think you’re right that working professionally in a kitchen long-term would be bad. The experience could be good for a year or two to learn some stuff, then maybe move to video, writing, photography, working for a food/appliance company, etc. The restaurant industry has a bad reputation for treating staff poorly and this could certainly change in a lot of ways.

[@brazenpotato]

In Japan, there is a kind of rice that you don't need to wash beforehand. It has the tag 「無洗米」on the packaging. So you just need to read the instruction :p . But yes, the default is wash your rice.

[@eloquentsarcasm]

Over decades I've taught myself how to be a decent cook. A few things I can make well, others more like just passable, but it's been a damn fun experience learning and growing. Uncle Joshua is so right, "allow yourself to fuck it up" will provide the best learning experience, especially if you're too poor to throw out mistakes and have to eat them. I only made a particular mistake once or twice because I would have to suffer eating my screwups. As a happily divorced guy, learning to cook for myself has been amazing, you can save a ton of money and teach yourself a lifelong skill.

[@elizabethheyenga9277]

And women love men who can cook so if you get back out there, you'll be appreciated

[@logancontracier7125]

10:52 Dexter is a good no frills brand of knife that I love and has stayed really sharp for the 1.5years I owned it. Good knives can be cheap, the one I have was $50 for the 12 inch blade

[@frankwright3789]

Thank you SO MUCH for your response to question #56 which was "what is your biggest food hot take?" You mentioned something about putting hot sauce on food before even trying it being annoying. Now I know you said hot sauce but for me it's almost any dipping sauce with anything. Most of the people in my life have to have some kind of sauce with nearly everything and think I'm the weird one for not using any. If the food has a sauce made specifically for it, no problem, but if not then I'd like to actually taste it the way they felt like I should. I think most of my family and friends just never made it to adulthood as far as food goes. They all like to drown everything in ketchup or ranch. Anyway, I loved the comment you made and I always love the videos

[@zeddybear257]

I met someone once who told me that food is purely for survival for him. Whoa - just because I need it and am impatient, doesn’t mean it can’t also taste good too. I don’t want to spend a lot of time, but I do want to enjoy eating or I will avoid making food. Learning to make good food is recreational. Instead of consuming other brainless media, I listen to stuff I want to know about.

[@talkandeattv]

as someone who went to culinary school and has been working in restaurants for 10 years I recommend doing both if you can afford it. there are so many thing you learn in culinary school that no-one is going to take the time to teach you in a restaurant setting

[@OMFGPandaArmy]

32:42 for the onions things, Ethan Chlebowski did a blind taste test and could not find a difference in onions taste except like the polar opposite onions (like cooked vs raw, sweet vs red)

[@jwk4567]

Thanks Joshua. One of your best vids in the last few months imo. Great synopsis of your experience and insights. 💗 (Edit: I just watched it for a second time and caught things I missed the first time around! lol)

[@chris-a26]

I use Jasmine Rice, equal parts rice and liquid, done in 15 minutes. I never wash, it comes out perfect every time.

[@newttella1043]

I feel that rinsing 2 (or 3, 4) times gets rid of all the dust and fungus and dirt that gets picked up in processing and its very loooong journey to your kitchen.

[@chris-a26]

@@newttella1043 Mine never has any of that. I get Thai Jasmine from Costco. I guess if I had a cheap kind of something?

[@usx06240]

Some rice is pre-rinsed better than others. I use the Kirkland Jasmine, too. I recall that it rinses very clear, so I don't bother.

[@elenamoulin3252]

Basmati, twice as much water 15 min or a bit longer (from 5 min high to low heat plus let it sit for another ten). I do pre-heat the rice in a little olive oil before adding boiling/hot water.

[@Razor921]

"You cannot become good without failure" This, just try it and figure things out through your mistakes. I recently compared some photos of the first time I tried to make fried rice a few years ago (I was just getting into asian cooking and was so proud back then I had to take a photo) to my most recent one and the difference is night and day. Inbetween that was a lot of trying new things, figuring out certain techniques and methods, and obviously lots of failure along the way. Every time I try a new recipe I always expect to mess *something* up at least once. First time I tried caramellizing onions I took my eyes off it for a few seconds too long and it turned completely black. First time I tried to make a tzatziki I didn't squeeze the water out of the cucumber and it became watery. First time I made a burger I burned the outside while the inside remained undercooked and underseasoned it. The next time I overseasoned it and overcooked the inside while not getting a good sear on the outside. Each mistake teaches you something new. You just gotta dare to take that step and try it out (and maybe start with some cheaper dishes so it doesn't feel as bad when you inevitably mess it up), let yourself make mistakes and just take the right lessons away from it. Also follow recipes as closely as you can when first trying something new out. You can modify it to suit your taste when you've made it many times and have developed a good sense for what flavors are there and what you can change to make it suit your taste, but you always need that to form a good understanding of what it's supposed to taste like first before modifying it.

[@tatamic5771]

he answers so unapologetically and I LOVE ITTT

[@Gerisheng]

Fun video, thanks! I would like to offer my humble aid on question 44 about keeping food fresh for multiple days. I am the poster child for this, because I was a mail carrier and did all my cooking on Sunday (my only day off) and refrigerated everything to warm up throughout the coming six days. Cooked food will last a week just fine if you keep your refrigerator as cold as possible without freezing things sitting near the back wall, and use containers that seal tightly with clamps on the sides like Sterilite (ok, yes, I'm pimping that brand because it made eating possible for me). I would, however, exclude fish and shellfish from that and eat them within 2 days.

[@priyanshnigam3625]

7 seconds ago and no views? Lemme fix that , love from India, I learned cooking from you ❤

[@richmondvand147]

A bourdain and alton brown shout out, papa I 100% am on board. Here's the thing you dont need to follow a recipe to make good food however if you ARE using a recipe then follow the dang recipe. I have approximate amounts like 1 onion, 3 rib roast, eh 6 ish cloves of garlic pounded to make eh this much, 4 arbol chilies in taco mix - for all my dishes that are in my head and I taste, taste, taste. For knives 8 inch is perfectly serviceable and quite good - wouldn't go any smaller though. As for style - you probably want a western type knife but and this is true for the handle and material - go to a local knife shop and pick up some knives. See how they fit in your hand with a pinch grip and if you like the feel then thats a good one for you. 5 - 6 hundred gets you a LOT of knife when it comes to materials and quality if you're lucky it even gets you some style and to hold and use a tool that a good craftsman made - which to me is priceless and a beautiful thing. Hes right on the bay leaf lol. But seriously go source your spices and herbs from a specialist - they'll be cheaper and higher quality (esp since grocers think they can fleece you and get away with it these days). I almost always use stainless or my le crueset enameled pans - they're cast iron but better. Whatever french magic they put into their cast iron and enamel is mind blowing - a breeze and pleasure to cook with. Clean up is easy too. Honestly for a "diet" lunch I used to eat lemon pepper canned herring in a spinach salad with croutons and vinegrette - heathly af, tastes amazing and is sustainable. oh and not one person in the office knew I was eating it unless they saw me with the can - You dont heat it so no smell - so bloody good. Meat is not about price (but can be). its about source and treatment throughout its journey from friend shaped animal to meat. Find a butcher that uses local farms and the local abbitoir or knows where to get really good stuff. Once you find a good local butcher it will almost always be better (and sometimes cheaper)

[@aidanurbano]

Super cool to see my question pop up in your video. Thank you for continually inspiring me chef!

[@jrobtrader]

Adding the expo printer is a nice production touch. Josh’s cooking is great but his production quality is often overlooked. Cheers mate

[@denisehowie3716]

Thanks that was a wonderful Q and A. I’m a 77 year old experienced homecook and I learned a few things. Cooking is joy! ❤

[@probablylasly7278]

the sweeping at the end got me 🤣 great answers

[@rulerofvidz]

Your videos are great and your confidence inspired me to open my own food truck. Thank you. Three years in now.

[@getmine9490]

That’s amazing! What food do you make?

[@rulerofvidz]

@@getmine9490 quesabirria tacos and other unique street eats!

[@brandonbuller6337]

[0:29] 1. What do you recommend to eat for weight loss? [0:51] 2. What spices and herbs are essential to every kitchen? [1:18] 3. Who is your favorite chef or mentor? [1:36] 4. How do you season to taste when ingredients are raw? [2:16] 5. What cookbook has made the biggest impact on you? [2:53] 6. What are the top three tips to make restaurant-quality dishes at home? [3:34] 7. Are frozen vegetables just as good as fresh ones? [3:58] 8. What are your favorite places to eat in Austin? [4:03] 9. Is washing rice necessary? [4:39] 10. What are you eating that's good on your fitness journey? [5:03] 11. What sucks the most about cooking? [5:08] 12. How do I make cooking a full-time job? [5:37] 13. I struggle with baking cookies, they always come out flat. Help? [6:23] 14. How do you get clear chicken stock? [7:05] 15. How do you cook a steak at home without setting off the fire alarm? [7:23] 16. Which dish are you most proud of? [7:41] 17. What is a good intro recipe for cooking fish (not salmon)? [8:17] 18. Do you think cooking is worth pursuing as a career? [8:34] 19. Do I need a gas stove to make good meals, or is my electric stove enough? [9:03] 20. What's the difference between white sugar and brown sugar when baking? [9:26] 21. How do I make a good steak with only a pan? [10:03] 22. What Michelin star technique should an experienced homecook learn? [10:21] 23. What motivated you to cook? [10:37] 24. Is it important to follow exact measurements versus approximating? [10:54] 25. What knife style or brand would you recommend if I have money for a good one? [11:30] 26. Should I wash mushrooms? [11:54] 27. How do I sharpen knives? [12:12] 28. Does adding a bay leaf really do anything? [12:42] 29. What's the easiest dish to impress a date with? [13:01] 30. When should I salt white meat, red meat, or fish? [13:20] 31. What food do you hate to cook the most? [13:37] 32. When should I use a stainless steel pan, nonstick, or cast iron? [14:17] 33. Why does cheese in my cacio e pepe never melt properly? [14:59] 34. What’s a good low-calorie dish I can prep for a week of lunches? [15:38] 35. What do you do with leftover oil from deep frying? [15:54] 36. Do more expensive meats really make a difference? [16:29] 37. What’s your go-to "everything sauce"? [16:40] 38. Why use the same utensil for raw meat while cooking? Isn’t it cross-contamination? [17:08] 39. Why does my risotto take so long to become tender? [17:33] 40. How much do pans matter in food preparation? [17:52] 41. What are your thoughts on culinary school? [18:26] 42. What’s your best chili oil recipe? [18:38] 43. Does halving a recipe mess up the original flavor? [18:50] 44. How do you keep meal prep food fresh in the fridge for longer than 2 days? [19:12] 45. What kitchen products would you invest in over $50, $100, and $200? [19:30] 46. How do I hold and efficiently use a chef's knife? [19:59] 47. What’s something people don’t tell you about working in fine dining restaurants? [20:23] 48. Are there alternatives to a sous-vide machine? [20:35] 49. What food trend do you want to see die? [21:00] 50. What’s the best wood for smoking? [21:20] 51. How do you keep oil at a consistent temperature while deep frying? [21:44] 52. How hard is it to get into fine dining without a culinary degree? [22:28] 53. What’s your favorite Japanese knife style and why? [22:47] 54. What do you recommend for beginners who don't know how to cook? [23:00] 55. What famous kitchen technique is overrated or outdated? [23:18] 56. What’s your biggest food hot take? [23:29] 57. I've never deep-fried anything in my life, how do I start? [24:11] 58. How can I keep moisture in leftover meat? [24:28] 59. Do I need a pizza oven? [24:46] 60. What culinary technique deserves more attention? [25:15] 61. How do I avoid burning spices on my dry rub meat when cooking? [25:52] 62. What bakeware is best for sweets like cakes? [26:11] 63. How long should you rest a steak for? [26:22] 64. Is there any noticeable difference between pasta brands? [26:45] 65. How do I save a dish that’s too salty? [27:10] 66. How do I make perfect chicken breast? [27:35] 67. What’s your go-to meal after a late restaurant shift? [27:54] 68. What are the five must-haves in a kitchen? [28:08] 69. How do you fix rice that’s undercooked? [28:16] 70. How do you soften butter quickly? [28:27] 71. What do people do while cooking that instantly makes you judge them? [28:46] 72. What does "al dente" really mean? [29:14] 73. What’s one knife you would use for the rest of your life? [29:20] 74. What’s the secret to perfect crispy fries? [29:39] 75. How do you flip a pan with food in it? [29:57] 76. How accurate is the show "The Bear" in portraying kitchens? [30:25] 77. How can I upgrade my instant ramen? [30:47] 78. Is a beef wellington worth the effort? [31:06] 79. How do I cook multiple steaks for a group? [31:24] 80. What’s the purpose of tomato paste in recipes? [31:43] 81. Propane or charcoal grill? [32:03] 82. What’s the best hydration percentage for pizza dough? [32:21] 83. How do you tell when a piece of meat is properly cooked by touch? [32:45] 84. Which onions should I use for what? [33:09] 85. Tapatio or Cholula? [33:15] 86. How do I tell if my burgers are done without cutting into them? [33:21] 87. If you could eat any dish from a movie, TV show, or book, what would it be? [33:32] 88. How do I get a glaze to be thick and sticky instead of running off? [33:57] 89. Can you show us what different stove flame levels look like? [34:15] 90. Why do you use 150 grams for 1 cup of flour when others use 120 grams? [34:36] 91. How do you choose which dishes require MSG? [34:53] 92. Are nonstick pans bad for you? [35:12] 93. What’s the best cheese for mac and cheese? [35:24] 94. What’s the best way to cook bacon? [35:44] 95. Is there a hack for cleaning oil after frying? [35:57] 96. What’s your death row meal? [36:13] 97. Where do you stop considering scallion whites vs scallion greens? [36:25] 98. What’s your favorite dish for family dinner? [36:54] 99. Do you think the food content space is too saturated? [37:13] 100. How do I keep meal prep food fresh for longer?

[@_BoomShakalaka_]

The production quality is off the charts. One chef kiss for papa

[@puggirl415]

Loved this episode. I bring my broth/stock to a shimmer instead of a simmer. Just barely moving and little bubbles below the surface in a couple of places. Very clear broth that way. Except when my partner thinks they're helping by putting the lid on the pot. Now it's cloudy.

[@dorkasaurusbecks]

Love the fact that you had the questions sent in the form of an order from the printer.

[@marcellacruser951]

Thank you. Every bit was good advice, but even better, I had several ah-ha moments... things I never even thought about are now things I'll pay attention to. Thanks for being such a great teacher!

[@davionfanatic3523]

I really hope you make this a regular thing, this is probably the best cooking video I watched. I learned so much

[@ZeroZmm]

On the putting hot sauce on stuff, in Mexico people tend to eat everything with hot sauce and/or lemon and it annoys me as well. There was even a case where in a restaurant a client made a fuss over the owner saying they don't carry lemons and most people thought the owner was stuck up; "he lives in mexico doesn't he know lemons are a must?"..while me and other cook friends were like "if it don't need lemon it don't need it 🤷‍♂️"

[@timothyharrington2508]

I love that braising cookbook. My side dishes for St. Patrick’s day are the braised potatoes and the braised cabbage.

[@allanw9206]

This was very well done. I've spent 20 years in restaurants and I pretty much agreed with everything said here. Bravo

[@513fishian9]

The way you speak and describe things so elegantly and carefully is absolutely satisfying. You’re excellent at your craft, and you’re able to paint a picture that anyone can see. As a viewer for roughly 2 years, my fiancé and I love watching your videos.

[@youknowwho9247]

I don't know who your videographer/producer is, but as a photographer: That outro shot of you sweeping the floor is genius. 😂

[@annengvall9003]

I love your burger bun recipe! I was so excited when I tried it the first time and they turned out so well.

[@Cjgunzzz]

My french fry trick is instead of freezing. I coat with a very small amount of cornstarch then proceed with a double fry. Delicious.

[@wedney2707]

yo josh can u make a video on quick and easy less ingredient consuming dishes kinda need one

[@Zathren]

He has this. 50 recipes with only 3 ingredients. Have at thee.

[@hey-its-me-bobby-D]

the best way to soften butter quickly is to flatten it super thin, creating more surface area. I usually do this with my hands; the warmth from my hands is usually sufficient.

[@nordica_coldtubs]

All About Braising, great book rec.

[@rons3634]

I had quit making foods cooked in oil just because of the pain-in-the-a$$ of dealing with used oil. That hurt because I LOVE foods cooked in oil. But, after finding a congealant on Amazon, cooking with oil is no longer a pain. I love that congealant. I'd never even heard of it until I happen to find it online and decided to give it a try. It's amazing.

[@DubultaisT]

To the person asking the diet question if by any chance You read this : go Mediterranean, Cook a lot of fish and veggies. Sometimes lean meat and once a week red meat. Also include dairy products in Your diet in same amount as lean meat (like once every 2-3 days). Try to avoid sugar (but this is common to all diets e.g. sugar is bad). For time when You want to munch on something - nuts or veggies with Greek yoghurt dipping sauce.

[@fluffytom82]

"Go Mediterranean" and "avoid sugar", while Mediterranean food has some of the sweetest and most sugary deserts in the world. And they're delicious 😊

[@DubultaisT]

@@fluffytom82 Moderation is key. Although it doesn't prohibit sugar in my opinion it should be avoided. But it all depends on Your lifestyle. If You are able to use that "fast energy" then go for it.

[@blastomerx]

​@@fluffytom82 I think none of the diet list you can find offers you to eat desserts. Soooo, mediterranean diet doesn't include baklavas, churros or something like that.

[@ByTheStorm]

@@fluffytom82That’s kinda like bringing up any healthy cuisine and then writing it off because desserts exist. To expand on what the other guy said. The issue with modern eating habits is a loss of compartmentalization of treats and an infinite access to them as well as a lack of self control. And the same goes for any comfort food. It doesn’t help that many traditional cuisines are built around the assumption those who’re eating it are generally doing manual labor given the prevalence of carbohydrates. And well in many cases? That’s not the case in a car driven world.

[@jousis_]

@@blastomerx No but we eat a shit ton of fruits, honey, pasta, bread, ... Sugar is not "bad". Table sugar is just pure energy without any other nutrients, so for a non athlete sure, if not moderated, it can add up. This "bad" label on sugar can lead to obsession and some trully bad food choises. 0% SUGAR COOKIES !!!! (that contain a ton of saturated fats to make them taste good). So, imo, do not label any food as bad or good, everythin in moderation is fine (even sat fats).

[@swordrush]

22:50 The first meal I ever cooked for myself was a grilled cheese sandwich with a fried egg inside. I didn't know how to cook a fried egg (regular grilled cheese is pretty straightforward lol), so I ended up with a *very* runny egg on the inside and completely murdered the sandwich. It was one of the best meals I ever had, though, because it tasted like freedom to do my own thing and eat what I wanted to eat.

[@C3RNDOG]

#47 hit me right in the feels. Being active duty military with not a lot of time left, I fully concur with this type of sentiment.

[@wordelo]

15:00 Dude YES!!! I cook for 5 days of lunches almost every week. Whole grain rotini pasta with ground turkey, tomato sauce or salsa, taco seasoning or Italian seasoning, mozzarella or cheddar, sometimes Parmesan. add in a can of green chili peppers for heat. Makes for a fantastic lunch (sometimes dinner when I make too much) every day.

[@itildude]

I really enjoyed this video. I cook all the time and I still got a lot of great tips. Thank you Joshua!

[@omulamfibie]

19:54 As far as I know, japanese gyutos are not very well suited to that cutting motion due to their shape and handle. Western chef's knives are better for that tip-to-downward cutting motion. It at least feel extremely awkward cutting like that with a gyuto.

[@DionysiosVasilopoulos007]

I AM NOT WASHING IT

[@sangidrahman7745]

The rice? HAIYAA

[@TaratheFoodie]

Never!!!

[@CAepicreviews]

To answer the non stick question, Adam Ragusea has a pretty good video on it - Teflon doesnt oxidize until its heated over 554 degrees. It doesn't release Toxic gasses until 680f and doesn't become significantly toxic in inhalation and ingestion until 878f. At 500-550 steel starts to turn brownish, then purple-blue as the steel oxidizes. At and above 800 degrees, steel will become incandescent. It will literally glow from how hot it is by that point. Just don't significantly overheat the pan and you'll be good. Which, like Josh said, teflon is better at lower temperatures anyway.

[@tomgio1]

Thank you, Joshua. You combine a rare blend of expertise, humor, real-life advice, and pragmatism in all your videos. And this one encapsulates all of the above. As a home cook who tries to learn and get better, I rely on your videos and books to help me get there. Much kudos.

[@paladonis]

So here is my correction to not cooking a steak without smoke. Sous vide the steak. Yes, there is a sear at the end, but it is so fast, that you will avoid the smoke, typically. Sous vide it, then sear it. I have learned this through travel with work and cooking in hotels. Add butter, rosemary and garlic to the sous vide, seal, cook, sear. I do mine in a Ninja multicooker. It does have a lid, so that does help. So there are unconventional ways to get an amazing steak without smoke. To expand, any fresh vs dry herb, you can steep in hot water and taste it. You will learn what it is adding or not adding. I love Josh, but sometimes he has a REALLY closed mind to things. I have had other chefs tell me the things I am posting or have done them myself. Love ya Josh, but you really can be single minded about things. BUT that is what makes things fun to experiment with too.

[@blairhoughton7918]

I bet if we went back through his oeuvre we'd find his mind is a little less closed and a little more absolutist to whatever choice he made on that point that day. If you want a good laugh in this vein, Look up Marco Pierre White's recent video where he spends 8 minutes acting like there's only one true way to make a tomato sauce. The 30 seconds giving instructions on how to vary heat, when he's using a $40k French stove that nobody in the KZbin audience will ever be in a room with, is (chef's kiss). Either he's totally insane or a cosmically talented satirist.

[@MasterFallenHero]

I'm really glad you put the tip about putting a foot in the door for any job. I started in fine dining as a dish washed, eventually moved to prep and then morning production and sauce before getting on the line. It took a year or two but sometimes you have to walk before you run. And honestly I love working in resturants. Despite having a "career" I find myself bouncing in and out of them for short stays every now and then. It's all about showing up with a willingness to work and learn.

[@benamis2793]

Josh has surpassed Gordon Ramsay as my culinary inspiration. His recipes are incredible. Josh if you see this you have enhanced my cooking in a way I never expected

[@ReeAtchley]

It's stupid funny how many of us are great cooks at home, and we still learn.Thank you.

[@heruhcanedean]

I work in a professional kitchen and I'm constantly learning. Even small tricks and details can completely change the outcome of a dish, for better or worse. "When you stop learning you start dying"

[@gustymaat7011]

1:11 she once was a true love of myne... parsley sage rosemary and thyme

[@realjames1]

A video I can actually watch from beginning to end, great work

[@MrThomas20121]

for the pizza oven question, as someone who's making pizza once a week with my standard oven, you don't need a pizza oven to have good quality pizza. it's not as good as pizza cooked on a pizza oven obviously but it won't be bad.

[@bettyir4302]

Frankly, I don't understand having a warehouse of kitchen appliances. A stove, oven, food processor, toaster, hand mixer and microwave covers all bases. But to each his own.

[@christinebenson518]

My aunt remodeled her kitchen a few years ago. She put in professional grade appliances and a pizza oven. She lives alone. Personally, unless you're a mid level cook or up or a multimillionaire, a pizza oven is ridiculous.

[@marctestarossa]

Fermentation is absolutely brilliant and fascinating and you can never know enough about it. I recommend the NOMA guide to fermentation. ❤

[@frankiesmells1995]

He said Terry Black's bbq was his favorite, but the sign in that shot was Black's bbq. 3:57 Terry's Black's > Black's

[@blairhoughton7918]

Because the editor knew which one was better. 31st-1/2 or fight! (No seriously. Give me a beef rib, a Shiner Bock, and a table out back of Black's, and I'm in one of my top 5 happy places.)

[@halyconix]

For steak, I'd suggest searing it in a scorching stainless steel pan to brown it. Then insert a thermometer (I use a 30$ thermpro) and put in the oven at 300. I pull out 10 below desired cook temp. Not the most textbook way, but it's always got a great crust, and perfect doneness