15 Mistakes Most Beginner Cooks Make (Part 1)

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When it comes to making incredible tasting food, the journey is never-ending. Every single time I get in the kitchen to cook, there is always something I can learn or improve on and all it really takes to do that is paying attention! Cooking is about being intuitive and this series will break down all the tips, skills and techniques that i've picked up on my 8 year journey of being intuitive in the kitchen!
#beginner #cookingtips #stirfry
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Recipe:
Chicken and Veggie Stir-Fry
Meat (chicken)
Salt
Seasoning
Cooking Oil
Mushrooms
Onions
Zucchini
Spinach
Chili
Garlic
Ginger
Fermented Soy Sauce
Sesame Oil
Rice Vinegar
Sesame Seeds
Garnish
Dry meat with a paper towel. A lot of chicken that come packaged come with extra liquid. This can be unfavorable when trying to fry up the chicken as the meat will not absorb the flavors if the meat is wet.
Even out meat. Place the meat in a zip lock bag and pound it out until it is even.
Coat with plenty of salt and seasoning. Many times foods will taste plain if it doesn’t have enough seasoning. Also, allow the seasoned meat to sit for at least 10 minutes. Place the seasoned meat in fridge so it can dry out and the salt will help it dry out too. This will enhance the flavors of the seasoning. Give it another pat dry if a little bit of liquid is released while letting it sit.
Control the heat of your pan. There are a different range of heat settings (low, medium, high). You control the heat based on how the foods are cooking.
Make sure you have enough oil or fat in the pan so things cook properly and don’t get burned. If you’re worried about consuming too much fat from oils it is suggested to get healthy cooking oil.
Preheat pan before you add oil. If you add oil before heating up pan then the oil will degrade. Add chicken to the pan and let it cook at a medium-low heat. Let it cook for about 4 minutes until a white ring starts to form around the chicken. Flip it over and let it cook for a little less amount of time. In this case, for about 2-3 minutes on the other side.
Pull meat early and wrap it up in some tin foil as it will cook a little more in the tin foil.
Let the meat sit and do NOT waste the juice from the cooked meat. Letting the meat sit for a few minutes will allow the meat to absorb the juice. Save the meat juice for later on to add to your dish.
Prep your veggies and aromatics. Wash and cut your veggies (mushrooms, onions, zucchini, and spinach) and have them ready for cooking. For the spinach, separate the leaves from the stems and chop up the stems and place with aromatics. Cut up the aromatics (chili, garlic, and ginger). Bonus tip: Always use a compost bowl.
Create a plan. Think of what should be cooked during more time and what needs to be cooked with less time and cook based upon that order. Cook onions and mushrooms together in a pan. Wait a few minutes before throwing in your aromatics (aromatics will burn at a high temperature). After 5 minutes of that cooking you will add in your zucchini.
Do NOT overcook your veggies! Your veggies are better eaten raw so you should not cook them all the way through. Cook until they are crunchy. Add salt.
Let your food chill. This will give your veggies a little crunch. Add spinach into the pan and allow it to cook a little and then add in your chopped up chicken. Add in your chicken juice for better taste!
Season your food. Add in the fermented soy sauce first. Then add very little sesame oil because the sesame oil is very strong and is flavor that you cannot take away. Lastly, add in your rice vinegar. Vinegar brings out the flavor in the foods.
Make your dish look nice! Put it in a nice plate or bowl and you can garnish it with sesame seeds and scally wags. This will make your meal more enjoyable. Enjoy!!
Practice and you will get better. Concentrate on what you’re doing and get over your fears and practice will make you a better cook.

[@yahirgarcia8064]

i’m 15 and i don’t cook at all and i wanna start learning !! and let my mom rest a little while i cook

[@jessm9213]

Your mom is lucky to have you as her son. Kudos to you for being so considerate 🙌🏼

[@rakanalagili1608]

SMAEEEE

[@maybejustine628]

That’s really great! She deserves a break and you will feel so good giving back to her. I cook for my mom all the time and it makes me very happy

[@annieg.678]

you're a literal angel!!!

[@ShaheenKhan-sq9tn]

U putting yourself into a trap 😬

[@avareynolds9371]

why does everything about him and his kitchen remind me of ratatoullie

[@chickenlover657]

Because it's on the level of rodent intelligence?

[@thederp7690]

@@chickenlover657 Shut up

[@imabeleva9277]

@@thederp7690 It's all good: Here's the definition: Rats and mice are highly intelligent rodents. They are natural students who excel at learning and understanding concepts. Rats are considerably smaller than dogs, but they are at least as capable of thinking about things and figuring them out as dogs are!

[@chickenlover657]

@@thederp7690 hurr durrr

[@rachelmorrow9042]

cuz he looks like the ratatoullie man.. what was his name..LINGUINI!

[@timskza]

I just want to say that normally in Asian cooking, when we make stir fry, we add the aromatics first. Particularly garlic and ginger. It flavors the oil and adds more power into the dish. We do not add seasonings for last-we cook with the soy sauce, sesame oil, and rice vinegar. Is this a more Western way?

[@lina8316]

Yes it is. Most western peope don't even know that there are some spices you have to cook in the beginning unless you want to ruin the dish.

[@dynamicworlds1]

Until you get into newer traditions that bring science into things, trust Asian cooking traditions on how to handle spices over Western ones when there's a disagreement between the styles. Eastern cultures have simply spent ~10x longer learning how to use them due to the West's comparative lack of spices. (and stir frying is a Chinese technique to begin with)

[@katerinab175]

I dont think its a "western" way. Then again I was born in mexico so my style of cooking is different. My mother taught me to "infuse" or flavor the oil and let that transfer to the meat or any other addition. It makes sense too, especially with garlic. It tastes gross when its too "fresh" and not left to caramelize. The meat also absorbs more flavor the longer the aromatics have been in there with it.

[@lina8316]

ok, when i typed in western, i had white people from North America or Europe (not the mediterranean countries like Spain or Italy) on my mind. Growing up in Germany but having partly an italian family and cooking north indian dishes with my husband at home, i realized that most fellow western people don't have that much knowledge about how to handle spices.

[@achentrp]

Chinese guy here: The reason you put the aromatics first is because it flavors the oil (I also wouldn't put the spinach stems in with the aromatics if you put them in first). If you can, cut everything to a uniform thickness as well and a bit smaller. If everything is the same size, they will cook evenly and cook faster. Also, traditional stir fries use very high heat the whole time. The reason why it doesn't burn is because you have to CONTINUOUSLY stir and flip. Try these tips and you'll notice a HUGE difference in flavor.

[@JimmyLoRunning]

Great tips, but you forgot "taste as you go".

[@KatieCooksandCrafts]

for sure, it is what separates good cooks from great cooks.

[@GuardiansCreed]

exactly before the first turn of the chicken I cut a little piece off and taste it to see if it needs more seasoning.

[@xKril]

If you did what guardians creed said, you would get food poisoning it's a troll. x'D Careful what you take from the internet.

[@SKyrim190]

I have a lot of trouble with this idea because most of the time everything is either too hot or too cold to have any proper taste. The only taste I get are destroyed taste buds...

[@twocentzzz]

Guardians Creed lmao

[@maidryl6337]

I kinda new most of the tips you presented in your video, but what I appreciated most was the way you explained and how to paused to tell what was making a difference in your cooking ; so cute that you used to overcook zucchini ( so did I ) ; subscribed

[@hosneanjuman9361]

What are you? A chef? A food scientists? Or, A food Lover? I love the way you talk about the food, i just wanna try once in my life food cooked by u😁

[@mrscherry4405]

Don't throw out your vegetable scrap's. Freeze them. Then when you want to make a nice vegetable broth just pull them out put in a pot and cover with water. Bring them up to a boil then simmer for a few hours then strain the broth. It's really nice to have. Really helped me through hard times and times when money was tight.

[@programachefesabor]

Pro Muito bom seu canal! 🎆

[@YumSecret]

Love your video!

[@enamouredwiddit]

I don’t know how to explain it, but this video mad comfy

[@enamouredwiddit]

Makes cooking feel more approachable

[@leas9196]

this was the video that got me into cooking

[@Ali-uz8qg]

Wow thanks for the good tips.Very nice video.

[@claudiavargas7900]

Looks great.

[@KH-qv8mk]

Thank you

[@rb5959]

"Fermented funk" would be a great band name.

[@worstusername22]

Yes, a cooking channel for complete noobs like me, thank you!

[@boglin80]

Dumb question but when I don’t skimp on the oil, it ends up popping everywhere and making a mess… what am I doing wrong? The flame isn’t that high.

[@Medzzz]

Ice Poseidon is that you?

[@ethonhauler5071]

i really dont care enough to get that technical i just came here cause i was watching how to make quesadillas and this was up next still great advise i like my shortcuts though cant be bothered to spend this much time making a meal

[@Ashley52518]

Good tips

[@Mr_Valentin.]

He never shows himself when he actually cooks because there is a rat on top of his head, nevertheless great video 👍🏻

[@danielblanchard4239]

Big fan of this comment

[@Basomic]

Skinner would like to know your location

[@DeniseEggleton]

omfg i literally just watched ratatouille a couple of hours ago with my son lmaoooo

[@bump458]

Shit your right he does look like him that’s a great movie

[@michealafton1385]

800th like!

[@braydenkenney3313]

I don't have a lot of experience cooking. In fact I had never made rice or stir fry on my own before. I just got back from the military and got my first apartment and I finally wanted to cook for my roommate and some of my friends. I followed exactly what you did for the chicken and modified the stir fry. Also made rice using your method. It came out almost perfect. This video was absolutely invaluable to me and my experience as a new cook. It impressed my friends and my roommate and I am so incredibly happy. Thank you for the dedication to cooking and just as important, to your KZbin channel. I plan on perfecting this stir fry. I didn't get exactly all the stuff you did for the stir fry but I did yellow bell peppers, zucchini, onion, and broccoli. I added some soy sauce and teriyaki for something a little different. This video was a massive help, keep up the good work man.

[@sparkymularkey6970]

Great job, dude!

[@April4YHWH]

@Brayden Kenney How's the stirfry perfecting going? Have you branched out into other dishes? Kudos to you for wanting to learn more about cooking. It can be an absolute joy learning new skills, mastering techniques, and eventually acquiring a "specialty" dish that you're known for - heck, maybe for you it'll be a killer stirfry. I did not learn cooking from my parents, I learned from watching tv (mostly public tv) and reading cookbooks (this was before YT), and I consider myself quite accomplished but there's always more to learn. For me, if there's a backstory or a history to the dish, I love learning about it and sharing with my -victims- guests. In my family, I'm known for my homemade sauerkraut (out of this world amazing!!!), Banana Walnut Cake with Cream Cheese Frosting and for being a rabid bento enthusiast (which has taught me so much about Japanese foods and culture in ways I never fathomed; the more I learn the more I want to learn). Best wishes to you in your endeavors - may you always stay thirsty for knowledge and hungry in your desire to feed people great food!

[@elcidbob]

Old comment but if you haven't gone there yet, some things for you to look into: Roasting meat. A rosemary garlic pork tenderloin with some root veggies is easy and God tier (if you can eat pork that is). Most roasts are amazing and are pretty easy in that they typically follow the same pattern, just different times and temps for different meats. Biggest bonus is roasts make great leftovers that you can just use as is or throw into like a stew or something. Some basic sauces: -a roux: basic thickener. Throw into the pot drippings from something like a roast and you've got a great, fast sauce. -add milk or cream to a roux and stir well, with some seasonings it's now a bechamel, with just like some black pepper, it's a southern style gravy -add cheese to cream+roux, congrats, you've unlocked the secret to amazing mac and cheese or a great cheese sauce for whatever you want to do (this is similar to a mornay sauce) - basic pan sauce: after you've cooked up your meat with all the juices and such still in the pan, splash in some wine, scrape the brown bits off the pan, throw in whatever seasonings catch your fancy (or not), let it reduce for a bit, and bam you've got something great to pour over your dish or maybe starches. If you don't want to use wine, you can use stock or vinegar. And at some point get the Flavor Bible. It's not a cook book in the way you'd think of one. It just tells you what flavors tend to go well with what other flavors. Super helpful demystifying seasonings.

[@gilbert6101]

@TheSea13 seriously. just watched this video for the first time but these comments made my day a little better

[@rickmiletic1376]

Thank you for your service. Enjoy your time learning to cook.

[@Michael-fi5rd]

1. Dry meat off before cooking 2. Make meat even thickness 3. Let seasoned meat sit for at least 10 minutes 4. Controlling heat of pan 5. Enough oil in the pan 6. Preheat pan before adding oil 7. Pull meat early 8. Let meat sit and don't waste juice 9. Prep your veggies and aromatics 10. Create a plan of attack 11. Don't overcook veggies 12. Let your food chill (don't over stir) 13. Season your food 14. Make that shit look nice 15. Practice and you will get better

[@LifebyMikeG]

well thank you, ill be adding this to the description if you don't mind!

[@Michael-fi5rd]

For sure!! Glad I could contribute. Keep up the good videos man.

[@lukelane_]

Michael Schumacher

[@x___saiii]

Michael not all heroes wear capes

[@samuelsoundararaj]

Michael brilliant

[@polarisp8983]

watch me shock my friends tomorrow, either because I became Gordon Ramsey overnight or because I burnt the entire kitchen

[@chillmegachill]

how'd it go

[@NarutoUzumaki-hj2hb]

Vila Petrovic you probably burnt the whole house not only the kitchen lol

[@beelzebarb8230]

She ded

[@americahater2]

Died of food poisoning and flames

[@shadowvideogamer]

Omg u are everywhere

[@timlane211]

I’ve been a chef for 20 years and you killed it bro. Great job!

[@emmanuelarmenta881]

Liar lol

[@saiydrian]

Emmanuel Armenta how is he a liar? My dad has been a cook for over 15 years and he watches KZbin too.

[@bigshogundarius9439]

AsapShisui I agree

[@sadbadmac]

@@saiydrian Yeah but he's a Cowboys fan ergo he has no brain cells to learn cooking with.

[@emmanuelarmenta881]

Clutch Sounds just sounded like he felt the need to let us know he’s a “chef”... just kinda snuck that in there lol

[@witchmorrow]

Please oh please can you continue with this one meal beginner series? Seriously the most helpful thing I've ever used as a beginner cook (/ terrible cook)

[@rosaliehultgren6506]

I am 89 years old and still learning . Thanks for the tips. You are a great teacher.

[@michealafton1385]

610th like!

[@moiraswife]

@@rosaliehultgren6506 what a nice comment!

[@SideChefChannel]

Check out our cooking channel. Not only we provide easy and delicious recipes, but in our app you can purchase all of the ingredients with a 1-click option.

[@trashpigeum5914]

I was watching this cause I suck at cooking then I went to read the comments and christ the cooking community is more terrifying than I thought.

[@1movista]

Ptttf them! It is about you and your kitchen. Think of it like this: "I need to bring this meat to a temp that kills all the poisonous stuff." Adjust your flavor from there.

[@jayhammond6047]

Dude, for real. So many food channels have such a toxic community of commenters. I don't know what it is about cooking but it seems to inflate so many people's egos.

[@asobimo5532]

Jay Hammond go to Jun's cooking channel (Jun from Raichel and Jun). One of most chill communites. When you watch him cook its like a relaxing sesion

[@kurootsuki3326]

@@asobimo5532 omg Jun has a cooking channel? I didn't even know, on my way there haha

[@evelynbaron2004]

ya think???? The internet is a very strange place. I love cooking and was looking for vegetarian recipes and there is a war out there; also a lot of young attractive people who think they are the Kardashians (not a fan). Last criticism; when you write for publication, you get an editor. No editing. OK rant over; lots to learn but for me also a thorny wood.

[@TawannaRucker]

That was enjoyable to watch. Think I’ll just date a cook.

[@njgirl7359]

Tawanna Rucker smart lady 😊

[@mountainbreeze4176]

I panic like fuck when I cook

[@umiluv]

Mountain Breeze - if you prep everything beforehand and have a plan of attack, then you'll mitigate the stress of cooking. If cooking from a recipe, always read the full recipe first before starting. And even while cooking, sometimes it's good to read a few steps ahead to make sure you understand what's going to be happening next. And also, if you think it's cooking too fast, turn the flame down or turn it off completely until you feel ready to keep going. Work on simple things first like cooking a steak and making pasta. Doing extremely complicated recipes is for much later when you've gotten more experience and learned to stay calm in the kitchen.

[@xo1love1hope1dreamxo]

Mountain Breeze bahaha same

[@rh5126]

Mountain Breeze It's just different people, I panic when I drive. Not your fault.

[@bradwhore]

I Panic at the disco.

[@bluemoon455]

Lol I kind of get an adrenaline rush, I love the urgency! To each their own I guess :)

[@dnham314]

Hmm lots of experts watching a beginner's video

[@chickenlover657]

I'm just bored as fuck. And hate these self proclaimed "cooks".

[@aestheticanzi]

Well said

[@gardini100]

@@chickenlover657 just trolling a round then

[@sircarrot4180]

No matter how experienced you are its always good to practice the basics

[@ConstantCompanion]

Cooks are rarely teachable..even if they're terrible

[@Chuckknotts2000]

Wash hands after handling raw chicken. I saw him do it, but its worth mentioning especially if you've never cooked chicken before. Gave myself terrible food poisoning once when I didn't wash my hands thoroughly enough after handling raw chicken.

[@MalgorzataBurdzy]

:) you Americans overreact when it comes to handling food. If you got food poisoning than your chicken must have been old / spoiled. One of my favourite dishes is tartar eaten raw: made of raw beef, raw egg yolk, olive oil and variation of pickles/vegetables/condiments . I love it and never ever had any food poisoning. And by the way I am not saying washing hands is not allowed, but c'mon - food poisoning comes of bad food, not food. If the chicken was ok than you could eat it raw and would be ok.

[@rory1336]

Us Americans also have sick chickens most of the time, unless you can afford more expensive and healthy chicken you need to be safe. The farming machine of mega US Agriculture is a nightmare.

[@mrbassman7184]

Are you Malgorzata Burdzy actually comparing raw beef and egg yolks to raw chicken here?!? Some things like chicken MUST be well cooked to be safe to consume! It has nothing to do with stuff being spoiled but rather all about being clueless or ignorant. So wash your hands, knifes, tongs and whatever you use to touch the raw food in question, unless you're going to heat all of it up well to kill any bacteria. If ignoring this, you might at the very least feed yourself with bacteria resistant to antibiotics, which is extremely common in chicken all around the world. These bacteria will not harm you directly, and eventually will you get rid of them automatically, but if you have them in your body when you need antibiotics for some reason, you might be in trouble. If you're unlucky, chances are also quite high that you get struck by campylo or salmonella bacteria which may really make you sick, and again, those can be found also in perfect looking fresh chicken. And mind you; I live in Finland where we have the safest food on the earth (together with Sweden) and use far less antibiotics in the food industry than virtually anywhere else in the world...

[@edelwysse7792]

I’ve lived in three countries across two continents - Raw beef and raw egg yolks are edible, not recommended but lower risk while chicken carry salmonella literally internationally, please don’t spread misinformation I almost had a stroke reading your comment lol

[@chickenlover657]

Next time don't wipe your ass right before handling chicken.

[@Tablesgg]

Hey man. I've never cooked before and I was really nervous to try, but I tried with this video and my food came out exceptional. Better than the chicken that was served at family dinners growing up. Thanks a ton.

[@markbedross8721]

@@Drikkerbadevand No, the worst thing that can happen is you undercook something like meat and get food poisoning. Lot's of people can't afford the days off work if they get sick with something like that, so it's a pretty rational feeling to be nervous I'd say.

[@N0rwegianGreenDayFan]

@@markbedross8721 That's why you live in a country with sick leave

[@markbedross8721]

Egg&Bacon Genius, how didn't I think of that.

[@karend1577]

You give me hope. Thanks for sharing.

[@sailor7sakura]

@@markbedross8721 That's what meat thermometers are for, lol. Personally I only started using one in the last couple years, since I actually had the opposite problem. Dry chicken, constantly. But I got quite the education in testing doneness by feel (like I do for med-rare steak), and it's so much better now!

[@CainCalifornia]

Please do more of these absolute beginner videos 😭👏

[@ahmadhasif979]

Cainyoyo hoho,, I learn cooking by making instant noodle,, not just by pouring hot water, but in the pan let the water boil,, after many times,, I started adding egg,, then onion,, then learn make fried rice,, ommelete,, hoho

[@sbh0007]

agree! thought I wouldn't be a beginner and still watched. I learnt alot of new things. thank you!

[@pepticlechuga688]

your right im not realy a beginner but i still watched caues i still need to learn alot and i hsve plenty of time to do it cause im 13!

[@williamh265]

Cainyoyo I

[@isabelmartinez3996]

Cainyoyo i got a tip get off ur ass.

[@Sandwichplss]

Should specify, Mike here is using KOSHER SALT. You do not want that much salt if you're using regular table salt. Kosher salt is alot flakier and looks larger than the finer table salt, so be wary and adjust. You can screw up a recipe that asks for 1tbsp kosher salt by mistaking it for 1tbsp table salt. Just a caution. Good luck.

[@dorisblok]

good to know!

[@bel19119082008]

I think it's coarser salt?

[@bangtanmess120]

thank you!

[@shameesabdulrahiman8535]

Thanks man

[@gunnarthegumbootguy7909]

so called "kosher salt" can be in any format, doesn't have to be flakes or other big chunks, but it's always without added iodine (which you should normally use in cooking because in most parts of the world you'll need that extra iodine). The reason it's called kosher salt isn't because the salt is kosher for not having added iodine, or some nature of the salt itself, after all, any salt is kosher, but it's really "koshering salt" for making meat kosher by sucking out the meat juices which counts as "blood" in judaism, and eating blood is forbidden in the bible. So it's a salt that makes meat kosher. And it's good for things like pickling and such where you want to use the osmotic effect of salt to it's max, which you might not get from iodized salt. also less iodine might be slightly better for preservatives because it's less chance that mold and other nasty things will grow in it, but really that would be a minimal difference. However if you're just salting your food using salt as a spice to make it saltier for the taste, then in most parts of the world and if seaweed isn't a big part of your diet, you should eat salt fortified with iodine more than the kosher salt, there's a reason that iodine is added to salt.

[@LifebyMikeG]

if these tips seem obvious to you... congratulations! You're already a beast in the kitchen

[@awkward-to-awesome9904]

I actually learned a lot! I think these tips are helpful because not all of us pick up these tips if we didn't go to culinary school. Can't wait for the next episode!

[@trnharris]

They were - but that's just cuz I been doin it a while! But this was excellent - especially the point about drying chicken before and making sure it's pounded out so that it cooks evenly. The end result was beautiful!!

[@NickCombs]

One thing I'd add: it's actually good if you make a mistake, even if it ruins the dish. Yeah, now you're either cooking again or going to plan B, but you've also learned a lot more than if everything went to plan. And the bigger the mistake, the more you're gonna grow as a cook.

[@ButtercupCruElla]

Obvious or not, it's good to refresh our know-how sometimes ;)

[@jimbob5188]

1st mistake- They begin to cook!.

[@melaronvalkorith1301]

13:41 - hidden lesson: leave no onion behind.

[@sunnyqueen5685]

In Spain we put oil first, and if we use aromatics (mostly garlic because we love garlic) we put them first once the oil is hot enough so the oil gets the flavour and the garlic fries. Then we add the veggies (usually onion) and the water it releases prevents the garlic from burning.

[@jhjzhou]

I'm Chinese, and we do it the same way! Aromatics (garlic, ginger, etc.) always first, to release their flavor!

[@romywhite290]

Italian, ditto.

[@itscmg]

and same here in India! :D

[@JinglemansDog]

SAME AMERICA

[@lorenzoeldude]

Lol we do it exactly the same here in bikini bottom!

[@Bungsie81]

You missed a really important step..... DON'T WIPE YOUR HANDS ON THE BACK OF YOUR FUCKING JEANS AFTER TOUCHING RAW CHICKEN..... WASH THEM !!!

[@pioneerlv3332]

Watch it on x1.25 To save time, you're welcome.

[@pioneerlv3332]

Thanks

[@usmanfarooq96]

Pioneer Lv did you just thank yourself?

[@cripwalklover8380]

Screw You Google thats a man with good self esteem

[@vonnnov]

seems like the video was slowed down prior to watching it 1.25

[@vandanapathak8534]

Pioneer Lv thank u

[@caro1ns]

"Let your food chill". I still remember what a friend of mine (an excellent cook) said when I was cooking onion: "Don't poke it. You'll annoy it."

[@Bananesaus]

And here I was thinking I already knew most basic cooking tips

[@iankrasnow5383]

A lot of the tips in this video were for a specific style of stirfry. For instance, there's no reason you need to precook meat for a stirfry. It's supposed to be a quick and easy meal, so finding ways to save time is often a good idea. This is also an American style stirfry, because it's cooked on a medium level heat in a nonstick pan. A Chinese style stirfry would be cooked in a wok on a very very high heat. You could approximate this by using cast iron on high heat.

[@Billythachikk]

I would personally always precook chicken for safety reasons. Pork I wouldn't worry about, I would throw that in on higher heat with the vegetables after a quick browning and be done in 10-15 minutes. But it's probably a preference. My significant other once got bird flu as a child, so we take chicken very seriously, haha.

[@RS-zp1we]

It's about core temperature. If your chicken reaches 65 celsius, that's when you can stop worrying. That's where salmonella has died. At higher temperature, the chicken gets dry.

[@arthas640]

You can spend a life time mastering a single dish or a single technique. The worlds top sushi chefs can spend over a year as an apprentice just learning how to make white rice, most of them aren't even allowed to cut a vegetable or even touch the fish until after a year or two. There's plenty of chefs out there who never truely master some of the basics. Just like Bruce Lee said "I fear not the man who has practiced 10,000 kicks once, but I fear the man who has practiced one kick 10,000 times".

[@brettstaley3730]

you can eat pork cooked medium actually

[@CalebJD]

In Chinese cruisine, we usually add the sesame oil only after the cooking has been done, which heats up the oil just enough for it to start releasing it's aroma. Once it comes in contact with the hot pan, it will start cooking. "Cooked" sesame oil will taste slightly bitter, and the aroma will change. If you HAVE to put it into the pan, I'd suggest turning off the heat, and waiting for the sizzling to stop before adding it in. Toss it and get it out onto a plate quickly.

[@collagemintjelly]

i believe he is using pure sesame oil which is medium heat tolerant, the oil that i thnk you are speaking of is a toasted sesame oil which you are correct, its more of a finishing oil that is packed with earthy, toasted flavors

[@Fraser0692]

The bottle in the video quite clearly says "toasted sesame oil".

[@collagemintjelly]

Fraser0692 yes it does, but the color of the oil and the size of the bottle lead me to believe it is not the finishing oil but more so a typical cooking oil that has been slightly toasted for some flavor but not toasted to much that cooking with it would alter the flavor too much. I usually buy roasted sesame oil from my local asian super market and the oil is much darker brown and also is $5+ for around 12 oz. that bottle he had is much too large and the oil is too light to be compared to the finishing oil from china that i use. Also, during my time i spent in china, they would cooking with a more light sesame oil and finish with a darker one, but i believe both were toasted, just one more that the other

[@Fraser0692]

I actually live in China, currently in Suzhou, but have previously lived in Beijing, Jiaxing and Hong Kong, and have travelled all over. To my knowledge people here use peanut oil, corn oil and soybean oil/vegetable oil as cooking oils, I've never seen anyone use any kind of sesame oil as a cooking oil. I also just checked the sesame oil I have in my kitchen, and the colour is maybe a touch darker than what he is using in the video, but not much. If you were to use sesame oil as a cooking oil, then it would have to be untoasted so the flavour wouldn't overwhelm what you are cooking, not the toasted one in the video.

[@notnow41371]

Sesame oil has a low burning point... which means once it reaches a temperature it burns and smokes. There's oils for deep frying, stir frying and more for seasoning.

[@bloodgain]

Good beginner tips overall. However, if you'll humor me, I can improve your #3 tip with some food science. When salting meat, you have 2 choices: 1) Salt _immediately_ before cooking, while the meat is still dry. 2) Salt _at least 40 minutes_ before cooking (give or take a few minutes). You see, salt pulls moisture out of meat. So if you wait 10 minutes and dry the meat again, you're removing precious moisture (and salt) from that already easily dried out chicken breast. If you're in a hurry, wait to season just before it hits the pan, and the searing of the outside will stop that process from happening. However, if you can salt the meat in advance, the juices and dissolved salt will get reabsorbed into the chicken via osmosis. The salt that is now inside the surface of the meat will help *hold in* some of the moisture, resulting in juicier chicken (or other meat). As a bonus, the proteins on the outer layer of the meat will actually change slightly such that the meat browns better. A lot of pros call this a "dry brine", which is a fairly accurate description of what's happening. You can even do this a day or two in advance, which works really well with beef, and is highly recommended for larger items like roasts or whole birds.

[@dynamicworlds1]

bloodgain thank you. Food science is awesome in effect, and knowing why I'm doing something makes it so much easier to remember.

[@brandonleger8534]

idk man. adding salt and letting it sit for a while especially for something the size of a chicken breast will just make it cure. idk if id call that seasoning. However i was watching a documentary on netflix about steaks and there was a tip from one of the chefs they interviewed who said that a trick he learned from his mother (who taught him how to cook) was to use coarse salt not table salt because the coarse salt actually penetrates the meat better while the fine table salt will just make a film around the meat. dont know if theres any validity but its worth finding out.

[@bloodgain]

Brandon Leger I don't think 40 minutes would ruin the meat unless you packed it in salt. I do agree that I'd probably use method 1 here, or better yet, "velvet" the meat the way a Chinese chef would. I definitely recommend kosher salt over table salt for a number of reasons, but that's another tip altogether.

[@ziljin]

yea it looks like he adds way too much salt

[@ethanquinlan893]

bloodgain what does it mean to velvet meat?

[@ranknarlmarg]

Being good at something doesn't always make you a good teacher of that thing. Thanks for being both - awesome video!

[@beep8704]

why would you waste the mushroom stems? theyre edible and taste great, just have a slightly different texture than the top of the mushroom

[@hanaatarek3230]

beep i love te mushroom stems more than thebhead of the mushroom 😍

[@travv88]

could save them for a broth or somthin

[@Kirihum]

Wait, is this normal?! We always cut mushrooms sideways, including the stem of course! Different texture? Never noticed that.

[@williwonti]

It's tougher. But not really a concern except for snooty food critics and people who've been told you shouldn't use them.

[@lordfesnor7300]

with shii-take mushrooms removing the stems is a must!

[@Mobin92]

Dude why did you throw away the mushroom legs? 0o

[@richardbryant3169]

Mobin92, "mushroom legs" I never heard that before but that's what I'm going to call them from now on lol

[@eejuN_1973]

mobin92 are you russian? we call them this way here

[@Youdontknowyet]

😂

[@j1shin]

Hahahaha, mushroom legs, my fucking sides.

[@ClashixTV]

maybe they ran away with their legs.

[@holycrapitsjake_]

this is whitest stir fry tutorial i've ever seen

[@Orthoindian]

he looks jewish ;)

[@holycrapitsjake_]

it's funny how some people don't realize their reactions trivialize actual racism.

[@NordiskBlod]

It's funny how some people just need to shut the fuck up with their SJW bullshit. They need to shut the fuck up so hard, that it is actually very difficult to comprehend, just how hard they need to shut the fuck up.

[@ethelmarsden6139]

Wtf dude didn't you saw all those seasons?

[@weetzybat]

How is it white

[@JohnBainbridge0]

Tip 9: Prep everything before you cook. ... Why isn't this Tip 1? ... Because BEFORE you cook?

[@Eric-cz5mb]

I think its to remember again what you are going to do in advance at the hard part

[@alicia-hd2cs]

He did it because it'd give the impression that his tips are very basic and not detailed.. Like how when an acne video starts with "drink water" you just leave lol.

[@mychannel5628]

KZbin is stepping up their game. It's nice to see a non-garbage non-political video in their trending section.

[@LifebyMikeG]

I agree, it give's me hope!

[@gusbus8988]

Aanika Beth Anderson and no dumb make up videos either. Love it 👍🏾

[@youtubeaholic2154]

#makeyoutubegreatagain

[@tjblackmore7863]

They are promoting Brothers Green? Fuck yea! #makecookinggreatagain

[@asbjelasulejmani8585]

Foods to start cooking if you are a beginner:(Beginner level) -Eggs(start by making them scrambled or just put them into the pan and let it cook,them move on to the omelette than start getting creative) you can also boil them, poaching is kinda hard. -Pasta(It is really simple too cook and can almost never go wrong,the first time you cook them split them in half,it will be much easier, than after a while try to get everything into the pot) -Deep fry Chicken( take a nice piece of chicken, breast is mostly recommended, dip it in flour, eggs and then breadcrumbs and pour ALOT of oil in the pan, and let it cook, just don't let it burn, but even if it is slightly burned it will still taste damn good). Simple salads( just pick vegetables that you like, tomatoes,cucumbers,green lettuce and onions are mostly recommended and some olive oil and salt to give it some flavor, you can add vinegar because it makes it really juicy and nice) -Boil potatoes( Wash the potatoes, and then fill a pot with water, just a decent amount and let them boil for around 15-20 minutes,or more if you like them really soft, peel them, add some salt in them some oregano ,olive oil, or you can chop them and make a nice potato salad with onion peppers and tomato) -Sandwich(can never go wrong, put anything you like, and toast it so it tastes better and makes it stay together). After you are better try cooking:(Amateur level) -Rice(brown or white and any type of rice) -Steaks, frying any type of meat. -Stews,soup. learn how to make dough so you can make pizzas, calzones, simple small pies with minced meat and onion, Dumplings. -Tomato, ragu, or bechamel sauces, and any other kind. -Chicken or fish fillets, fry them in sunflower or olive oil. -Start using seafood, extremely tasty and will make you feel like a real chef, fry them in tomato sauce and add it pasta or in anything you like. or just boil or fry them and eat them. Start using the oven and grill if you have one. -Roasted chicken with vegetables -Lasagna(you can make bechamel and the tomato sauce yourself) -Pizza(make the dough yourself, always let the dough rest for two hours or more depending on room temp etc.) Simple desserts like: chocolate chip cookies,Pancakes,donuts(just take some dough, make a hole in the middle and fry and them dip in chocolate and then sugar). Work more on your dish presentation, and them amount of food that you put in your plate if you want to impress other people, Do not overfill plates, work in your cutting skills, just don't go too fast, you will cut the food badly and you might hurt yourself. Make sure you have a cutting board, a pan,a pot, an oven tray etc.

[@JennyAnimation]

For Asian people, the basic thing we need to learn is how to cook rice, can't master that and we'll starve. It might sound simple enough with rice cooker, but there are some people who don't get the rice and water measurement right even with many guides. Some Asian dishes are pretty basic and good for beginners IMO.

[@asbjelasulejmani8585]

Here in my country we never use rice cookers, We just put rice and water in a pot and just let it boil. But yeah most of Asian dishes are super healthy and tasty.

[@fordalols7479]

Asbjela Sulejmani sometimes i choose rice cooker or not. I like using rice cooker because you don't have to constantly add water everytime and checking up on the rice. But if u make stuff like risotto or porridge it might be a bit easier to use pot so you can accurately go with how much liquid

[@nikolai3620]

You don't fry chicken breast meat unless you want dry chicken. The thigh is where it's at.

[@asbjelasulejmani8585]

If you don't overcook it the breast will still be juicy.

[@pg9193]

wow, comments section full of self-appointed experts and michelin star receivers

[@deidadjuarez3254]

Patrick Grant yes! Thanks! Omg, people its such a pain in the head! Yesus!

[@gaston24uru]

I am a self appointed expert, and I'm expecting the Michelin people to show up any moment.

[@pg9193]

prime your ears for the doorbell and stay near the phone -- if you're really hardcore, hold your breath too!

[@gaston24uru]

lol. I think I have at least a little authority on the matter of general cooking with many years of professional cooking, being classically trained, and formally studied culinary arts, and one thing that all of that taught me, is that I can be proven wrong at any time. We're still dispelling kitchen myths that have been around for 100s of years: "you should always soak beans, searing seals the juices in, etc, etc"

[@pg9193]

I know, I'm only joking -- I admire your abilities and expertise for I can barely cook at all. it's not that I'm BAD at it, it's just that I never try and wish I would!

[@MidoriMuse]

EXACTLY the kind of video I was looking for when I typed “How to Cook” in the search bar

[@seanjtobin]

Meat doesn't caramelize. What you're referring to is the Maillard reaction. It's basically just browning, or toasting, the skin. Only sugar caramelizes.

[@WildChildFromHell]

As he said that, I was wondering at what point we started describing meat as caramelised.

[@asbjelasulejmani8585]

Many chefs say "Caramelize your onion', how does that apply?

[@xAnicsi]

Onions contain a lot of natural sugar. Heat oil or butter or a mix of those in a pan on medium high heat, add the onions and stir on occasion until golden brown. There are many different stages to the cooking process of onions. If you ever want to taste true onion magic, try yourself on a French onion soup. It takes a long, long time to get all those onions properly caramelized, but it's divine!

[@derpyjollington9419]

Although wrong, it's way easier and fancy sounding to just say "Caramelize the meat" rather than "Look out for that Maillard reaction!" or "Brown the meat". But toasting sounds nice, even though most people will think about bread upon hearing it.

[@timoh9220]

I actually went to the comments just to see if anyone pointed that out. ^^

[@MrSnapy1]

Thanks! I will take all the tips I can get. After my wife passed I have been learning cooking. We ate terrible before now I am trying to make everything from scratch and avoid processed food plus pretty much all fast food. While we still eat carbs and fatty meats me and my son has dropped our extra weight. I feel I have more energy and don't even nap anymore. I never paid much attention to food nutrition until recently I found it amazing how unhealthy many Americans eat. Cook from scratch with fresh ingredients to make amazing food that has surprisingly few ingredients. Look on the box of frozen meals/processed food half the stuff I never even heard of with TONS of sodium....Cooking is fun for me its the dishes I hate lol

[@reineh3477]

Cook from scratch and avoid processed food is great. Just remember to teach your son so he learn how to cook too. Excessive use of fat or carbs aren't good. But you can eat everything with moderation. The only thing I try to avoid is sugar too much salt.

[@megabigblur]

Really sorry to hear about your wife. Hope you and your son continue to do well. Good luck with cooking and parenting, sounds like you're doing a good job.

[@frostbytelyfe3428]

Reminding me of my own father here, he and I have collectively lost over 100 pounds in the last ~18 months, maybe a bit less. I hope you and your son are doing alright, I know focusing on my own health helps me get through bad times. Keep it up!!!

[@julesonfoot9273]

Sorry to hear about your wife, keep up the good work. The act of cooking itself can be very therapeutic and what a cool channel this is to learn from!

[@ethonhauler5071]

alot of that sodium stuff is questionable at best not to mention they sometimes use petroleum products such as to coat things like ramen noodles or such or use lime bases salts or other potential toxic chemicals

[@dotIO]

I'm a 9-year-old girl and I LOVE cooking so I watch Gordon and other cooking stuff so yeah I'm watching this for hacks!

[@viannccaa]

KwakOps that’s cool, the only thing I can cook are eggs

[@DandaMan2022]

Good luck!

[@apalsnerg]

Go back to KZbin KIDS, ya fuckin goblin. KZbin is 13+.

[@kadejaroon1667]

​@@apalsnerg Damn bro, you kinda special.

[@apalsnerg]

@@kadejaroon1667 Damn bro, you sure are.

[@xXPvPSkillerXx]

I'm happy if I don't burn my tea... I'm below beginner..

[@Liansuo_Lv]

I just heard the Queen gasp out of disgust

[@sharroon7574]

Don't worry just keep at it. I learn from my mistakes and they are many. I am happy to say I can make some pretty damn tasty food now.

[@notsofancycooking2390]

MOOOOOOD

[@CantEscapeFlorida]

How do you burn tea

[@luna-sv6uf]

That made me laugh thanks

[@theAV8R]

The only thing I'd add is a bit about washing after handling meat. I've seen folks use their gooey meat hands on their nice pepper mills before/after flipping chicken and I can see why; no cookbooks ever discuss hygiene.

[@motorcyclelad]

theAV8R YES!!! Most important thing to remember.

[@BigHenFor]

No home cookbooks do, but professional cookbooks do. For example in Wayne Gisslen's Professional Cooking for Canadian Chefs, food safety and hygiene comes two chapters before and discussion of cooking anything. Lol. In professional kitchens, pepper grinders are for the table only. Most chefs put their seasonings in ramekins or small dishes and use their fingers to apply pinches of whatever they need. Wash your hands often, folks!

[@thatstheguy07]

theAV8R I see chefs on cooking shows do that shit all the time. It’s infuriating lol.

[@lilithhedwig5408]

Why is it dangerous?

[@Zyra19]

Eww. Just eww. Also should add don't wash meat it just spreads bacteria.

[@khatuna801]

I always add oil to the cold pan. Oppppps

[@Vasharan]

Adding oil to cold pan is the correct way to do it. You can burn or smoke the oil if you add it to a hot pan.

[@chickenlover657]

You and everyone who actually KNOWS how to cook.

[@Goldfishstick]

It really isn't that big of a deal either way. What is important to consider is your understanding of the oil and its smoke point. Adding oil to a cold pan "may" cause the oil to degrade a bit, but unless you're using a sesame or virgin olive oil, it won't make much difference. When adding to a hot pan, however, you will end up with an instantly burnt oil if you add a low smoke point to a hot n' toasty pan! Butter may also burn if added to a really hot pan even though it has a higher smoke point because it still has milk proteins in it (unless it is clarified, meaning it was melted and the milk solids separated). Just make sure your "hot pan" is not going to be "too hot" for the oil you are using! Happy cooking

[@jeremydang2727]

Add oil to a medium to hot pan, never add it to a smoking pan that will be disastrous. Not only the oil will be burnt it breaks down in the most terrible way possible . What we really meant is letting the pan heat up a bit

[@younivonccc]

let it heat just a little bit, not too hot.

[@xHarlequin]

I owe all my cooking skills to youtube lol. I started cooking only a few years ago and have come a long way.

[@lilydinh6059]

Kudos , cooking is fun and enjoyable once you learn how to it's just the cleaning part is not fun lol. I learned cooking from a variety of sources. From my parents and from my husband of course from KZbin.

[@belegcuthalion1600]

Interestingly Gordon Ramsay doesn't follow number 9 - you always see him taking ingredients out in the middle of cooking and then cutting them (assuming it's not misleading editing), probably because freshly cut ingredients, especially herbs has more flavour. But he's Gordon Ramsay and can probably cut things much quicker than the average human.

[@WildChildFromHell]

And because he's a professional chef that has done it thousands of times.

[@belegcuthalion1600]

Exactly

[@Madgoblinn]

well if you're prepared you can save time by cutting while you cook with some of the ingredients, you just shouldn't do it unprepared if you don't know how much free time the cooking will give you

[@trobin]

Beleg Cuthalion because this is tips for beginner cooks not Gordon ramsay

[@belegcuthalion1600]

Starrgate I know it was just an observation I made :)

[@drownthedays]

What's it with the smoking pan amoung youtube chefs? Teflon should not be heated empty, and neither should thinner skillets, like wrought iron or carbon steel. Heat an appropriate amount of heat stable oil (don't use fancy oil, as it will degrade like all other oils) until it shimmers or a drop of water sizzles away audibly upon contact. Unless you're really searing beef (it's ok to get a bit of smoke from the oil, not the PTFE, then) you don't need THAT high heat. A good sizzle is enough for almost anything.

[@nostrobothnia]

+drownthedays this!!

[@Harkz0r]

Traditional stir fries are usually done at very high heat. Which is one of the many reasons I always found a non-stick coating on things like a grill pan or a wok a bit of an oxymoron.

[@soarlozer2808]

Cool never knew what the hell shimmer was as every youtube video I watch looks like non shimmering oil to me. I have just always used flicked water to tell if my oil was hot enough

[@drownthedays]

It's a bit hard to tell on video really, especially with dark surface pans. Look for a wavy pattern as the oil starts moving a bit. The water flicking usually does the trick, but it's probably a good idea not to flick it into the center, as that part heats up first (usually), and the rest of the pan may still be hot. Anyway, chicken and pork really doesn't need a very aggressive sear mostly.

[@drownthedays]

I happen to find nonstick coatings generally unnecessary, with the right technique you won't get much sticking even in stainless steel cookware. True, stir fries are done at very high heat, but using a wok, very stable oil, small pieces and a very short amount of time. It wouldn't exatly be a good idea to try and heat a teflon skillet as high as a carbon steel wok, would it?

[@boasa]

I just burnt scrambled eggs

[@SFLucid]

I burnt water, your move.

[@MrKenzo456]

You win

[@ciello1195]

ZeLucid I actually burnt water... opened the fire and forgot about it. 15min. later my home is full of smoke. (luckily nothing's burnt down)(but I didn't seem to learn my lesson bc that happened serveral times lul)

[@SFLucid]

Chistopher Long I left a pot on boil and fell asleep, wrecked the pot (it got warped). I know my mother will never let this go. "Get a wife who can cook or you will starve". :(

[@MisokoFukumoto]

ZeLucid LOL

[@Nightstick24]

Can people not read, or listen? It *very* clearly says this is for beginners, and he explains the idea behind this came from teaching someone who didn't know any cooking at all. This isn't how to be a professional chef that wins international competitions 101. This is how to not set your food, your kitchen, or yourself on fire while making something you can eat 101. To the plethora of Professional Chefs, and cooking enthusiasts, your tips are awesome for people who know what they're doing, they're great for other chefs or cooking enthusiasts, but they're NOT beginner friendly. Your tips are how to burn everything and ruin your meal as a beginner trying to do stuff you're not capable of yet. They are not useful to total beginners, they're quite detrimental to beginners, thank you very much for trying to be helpful, but keep your audience in mind! The people this video is made for are not professional chefs, it's not cooking enthusiasts, it's for people who barely know how to cook pasta, if even that. They don't own fancy pots and pans, they don't own expensive and exotic seasonings, they don't have specialized tools, they have a beat up used pan and half a set of dull knives. Yeah, you could season the chicken with a dozen different herbs and spices and whatnot, but a beginner isn't going to have those, and speaking from personal experience, those spices and herbs are incredibly expensive when you have to buy all of them all at once. It might only cost a few cents for the spices you use when you have them, but buying them when you don't have any can be hundreds of dollars a beginner doesn't have. Virtually everyone has salt and pepper. It all comes down to who the target audience is, and it quite clearly states it's NOT professional chefs or cooking enthusiasts. I appreciate wanting to be right, and show off how much you know, but please think a little more before you flood the comments with info useless to beginners, on a video for beginners.

[@EekZombies]

Night Stick I am getting sooo annoyed reading the comments.. it’s for BEGINNERS! So much hate & pretentiousness.

[@Meverynoob]

But he still didn't do it right HAHA there's a comment that explains some big mistakes, coming from a home cook. I agree too, since he introduces a ton of ideas but then makes some factual errors

[@EekZombies]

Meverynoob What mistakes??? In the end the result was a beautifully cooked meal. Cooking is not an exact science like baking. Have u ever cooked be4? Im confused..

[@Meverynoob]

@@EekZombies lol you're not the one tasting it though, how would you know if it just looks better than it tastes? I HAVE cooked before for that matter and while at least a stir fry is very flexible in terms of the ingredients there are still some shortcomings to his concept of stir fry which beginners should at least still be aware of

[@SmilCardz]

@@Meverynoob Get off beginner tips if you are so good. I learned a lot from him and my cooking skills have definitely increased. Why don't you make a beginner video? If not then your opinion has no weight here

[@MHKing03]

I've been cooking for over twenty years and I learned a few things from this video. I'd also add an important tip: the thicker and denser the food, the longer it will take to cook through. Hence why a turkey takes half a day to bake while thinly sliced meats cook in only a couple minutes. Turning up the heat to try to cook big foods faster will just give you a cold center and a shell burnt to a crisp.

[@user-rn3rn6nl3h]

That's common sense. 😁

[@tinychai6464]

@@user-rn3rn6nl3h It still needs to be said. One of my biggest problems as a beginner was heat control

[@user-rn3rn6nl3h]

@@tinychai6464 😁

[@skiney]

Oh... I always just turn it to the maximum

[@emmi6111]

@@skiney Same...

[@victorkinzer7822]

Also, you should consider encouraging reservation of vegetable stock appropriate ends in the freezer. Composting is cool, but saving onion ends, carrot tops, celery bits, mushroom stems etc. allow you to make an amazing BIG batch of vegetable stock at least a couple times a month if you cook regularly, and is basically free stock. I've even roasted directly from the freezer for a more robust stock and it's worked out pretty well. Broth is not cheap in the store, and this lets to add additional vitamins etc. to things like rice, it adds a lot of flavor to rice and bean dishes, and is a must have for vegetable stroganoff.

[@jong3821]

Victor Kinzer Exactly, what a waste!!

[@tierneymay980]

I just made my own chicken stock from veggie scraps and the bones of a roasted chicken... 12.5 cups of stock!

[@teaartist6455]

May I ask why people throw out mushroom stems?

[@TarikDaniel]

I NEVER EVER have cut the stem. This is pure waste!

[@suicune2001]

Victor Kinzer Great idea! I'm going to have to try that.

[@kieranboughner7314]

Aromatics first always, it creates additional flavor.

[@spongezack92]

yea agree my friend. i always do that first!

[@erickim1739]

Its seriously so important! Garlic, onions, chilis first. Then in with the shrooms and other veggies and meat if you wanna cook it all together. The oil will soak up that spicy garlicy goodness and spread its love to everything else. MMMMMM garlic.

[@PKSTkimo]

Yeah I would use garlic, onions and chillis first. But those are not aromatics, aromatics like parsley do go last.

[@yihsien1112]

It depends on what goes after your aromatics. In this case I'd go with mushrooms and onions first too. If you want your pan to be hot enough to caramelize your onions, you gotta go with the onions first, or else you'd burn the garlic, especially minced/thin sliced garlic.

[@nimitytei4715]

i put garlic at the end and let it simmer a bit , love it that way

[@Vlastik92]

16. Make some rice with it

[@windposter]

I was going to ask this. For me this dish is not complete without rice. I'm a rice-aholic!

[@younivonccc]

this is a good tip tho xD

[@thanhvinhnguyento7069]

Will do

[@thanhvinhnguyento7069]

@@N0tahandle uh, but asians eat rice on a daily basis..

[@AZ-ty7ub]

@@N0tahandle The Japanese has the highest life expediencies so it's probably okay!

[@dianac52176]

I remember the Frugal Gourmet saying, years ago, “Hot pan, cold oil, food won’t stick”. It really works.

[@TheStereotypeA]

I have always slavishly followed recipes. Measuring out everything to the milligram, following the instructions exactly. Always terrified to deviate even for a second. It took forever and I hated cooking. You've actually given me the confidence to trust myself in the kitchen and to try and experiment and to *feel*...and the results have been pretty great. It doesn't have to be exact or perfect. Being freed from the shackles of perfectionism is a gift you've given me and I cannot express my gratitude enough.

[@lunag1962]

Made 2 portions of "Raw Egg Fettucine Carbonara" yesterday... it was pretty bad...

[@jeffreylarsen4614]

"Let the food sit!" *shakes the shit out of the pan* 😂😂 jk I know it's the editing but it was funny. This is actually a really helpful video. 🙏🏼

[@cakezlove11]

right hahahahaha

[@deathbymazda]

Let your meat reach room temp before frying so it doesn’t bring down the temp of the pan

[@ardeth_sorrel]

*brain explosion gif*

[@Mrlemar1]

Thanks!

[@leandrog2785]

If you use a heavy pan there is no need. And you always should use a heavy pan if you want a good crust on your meat.

[@toddsulek8874]

Dude has a dope little kitchen!

[@JoseDavidTorres]

Pulling your meat early IS mad important...

[@6884]

especially if you can't afford child support, amirite?

[@6884]

wait, I am pretty sure I killed the joke

[@WalyB01]

This is by far the best comment here!

[@ax0r7ag0z]

Especially if you want to come to that (perfect) point

[@madysarr8845]

You have to pull it early before it looses it's juice.

[@nulleins8672]

i had a really shitty day and i‘m watching this now and it makes me feel so good. food and cooking is always something i can rely on. taking my time and making a nice meal all cooked by myself is like a cure to me.

[@TheCrazyCatHouse]

Don't be scared of oil / butter/ Be scared of Sugar.

[@windyblower1211]

Why?

[@kiroropupper3914]

Because our bodies know how to handle too much fats. Our bodies don't know how to properly handle too many simple sugars.

[@TonyValdezCeballos]

@@kiroropupper3914 Well said

[@manikroy7768]

Then why have we invented sugar?

[@kiroropupper3914]

@@manikroy7768 we didn't. Lol.

[@Reragi]

" *seasons* That's probably enough. Maybe a little more. *adds more* Not enough. *adds even more* Just a _little_ bit more.. *The meat is literally now black with pepper* I think that was a bit too much." Me cooking summarized.

[@HenriqueErzinger]

There is a kind of steak we cook in Brazil that we literally cover in peper, then cook on a high flame.

[@Reragi]

Henrique Erzinger interesting to know lol

[@sarafx1995]

"let the food sit" *Stirs like a maniac*

[@ashleycrystal9719]

Al-Hadi damn, why does he have to be a pretentious prick 😩😩

[@Mrlemar1]

@@ashleycrystal9719 pretty sure it's sarcasm. But that's the fun with it, you never know if someone is genuine or sarcastic.

[@carlyferdinand9061]

I cook everyday/attended culinary school/have worked in professional kitchens galore and STILL find useful tips (or reminders of kitchen habits I need to curb) in this video. But I'll listen to anything that smooth ass voice has to say. PEACE fellow you tubers and thanks again for the munchies :D

[@NamesJohn21]

Can you give me some tips. What should I start first to train to be a chef?

[@kelleyjerred8032]

Carly Ferdinand I feel the same

[@miahgeorge99]

Names John Simply put...I'd say go work in a restaurant for a couple of months, perhaps years. You can start as a dishwasher and work your way up. Being a cook is no walk in the park, theres alot of stress. Theres alot of sweat. Theres alot of tears. But let me tell you, that feeling you get when you perfect the dish is so......amazing. Its hard to describe and its something that you normally feel after a hard dish, or pull of a nice combo with new ingredients. A career in cooking means devoting your life to food, and to your clients. If you are truly passionate about cooking, then I highly recommend you perhaps head into an apprenticeship under a local chef wherever you may me. You work for him, and he'll teach you the basics in the kitchen. Start slow, pick up the pace, and NEVER EVER compromise on quality. The world is full of chefs and cooks who slack off in the quality department after a few years and its depressing, we need more passionate chefs and cooks. Its a rewarding career, albeit a hard one. All the best in the kitchen !

[@dandilion1]

I'm a beginner, I tried it and it turned out amazing. Really glad i found this channel.

[@Jaska8000]

Amateur mistake #1 Cold meat to cold pan. It will just slowly boil on its own juices.

[@ludomirsteinbruck9376]

You can do so with chicken meat

[@russyJ20]

@@ludomirsteinbruck9376 Nope, no exceptions (maybe?).You want the juice sealed in.

[@nicholasmcnutt945]

@@russyJ20 Duck breast works better on a cold pan that is slowly brought up to heat. This allows the fat to render and crisp. If you put it straight in a hot pan, you'll have way too much fat left on the breast at the end (or overcooked meat if you let it render too long on high heat).

[@gentlyfatel4143]

(Random Comment) who else heard that song Indigo Misfit - Bronx Tale?

[@finallydidit4295]

How did you hear about that? i stay playing it bruh

[@carlysmiles3432]

That was actually pretty good

I learned a lot actually. Great that you really took the time to explain each tip. Thank you :)

[@studiedWonder]

I'm gonna have a KZbin channel on how NOT to cook foods, then I'll just cook normal,, and watch as chaos is sure to follow 😭

[@jasminerose727]

Dave V do it

[@MsJessicacarvalho]

I would subscribe ...

[@vkitet]

Skip to 1:15. Thank me for the extra minute that you live.

[@annandale_usa]

Vijay Kumar you picked the name Vijay because it is easy to pronounce didn't you? What a loser.

[@vkitet]

Oh no..someone on the internet called me a loser. ooohhh!! I am sobbing right now. LOL.

[@annandale_usa]

Vijay Kumar you better be sobbing. You picked the name Vijay because it is easy to pronounce. What a loser

[@matthewm.robinson6457]

i died a minute after this video but thanks anyway

[@BoxedSince1990]

Sorry for asking but what is "scallywags" that you use for garnishing? Google suggests its a southener.

[@ChiddyChiddy01]

scallions

[@BoxedSince1990]

thank you veron - that makes perfect sense.

[@MauroTamm]

Playing around and testing new things is the only real way to learn. But you need to be prepared to sometimes throw what you made away.

[@ClassyGeek]

No rice ....... :(

[@MicukoFelton]

ClassyGeek Rice is hardly difficult to cook, why would he need to show you how to do that.

[@GtaRockt]

Im a 22 year old college student who never really cooked before I started college at 19. I mean I knew how to scramble up some eggs or make a basic tomato sauce but that was it. Thus I ate relatively unhealthy. Lots of take away, lots of sandwiches.. but I soon realised I never had much energy and that it gets expensive that way. I slowly started to work my way upwards and now I'd consider myself as a pretty decent cook. I can follow virtually every recipe without problems, I make perfect steak, I can cook "freestyle" pretty good.. it's a huge change. It's fun, it tastes so much better and with smart shopping and cooking in badges the save in money is insane But to get to the point, I love this tips and agree with every single one of them. Especially cutting everything in advance and not frying everything to death at the highest heat or the trash bowl are my favourites. This may be considered for an intermediate version but I'd also recommend getting a mortar. Using fresh pepper and blending it together with dried Chili or herbs takes food to the next level easily. Also looking forward for stuff like "kitchen safety". I know you have videos like "how to cut" but I think I'd still be great to have it in this series. Or "Things to never do when things go avry in the kitchen". Great video!

[@GtaRockt]

Practice really is the most important

[@tamaashii]

Im scared if i use too much oil US army will invade my pan..

[@wgv929]

This guy is awesome! Very talented. Excellent presentation.

[@Kris51851]

I've definitely been needing some tips like this in the kitchen. Thank you for breaking it down to the basics!

[@rossmacleod4245]

have to watch this video at 1.25x speed with this guy man

[@guycolerick7958]

good for you

[@dmsmhic]

I tried it like that and was amazed. He sounded normal, and not as high lol

[@TheBlomberFactory]

Nah man. 0.75 is the way to go

[@dmsmhic]

@@TheBlomberFactory What are you, some kind of sick monster??? Damn....

[@storm0fnova]

and tip # 1 is that when you are making a stir fry you cut the meat into small pieces first, then flash fry it (50% cooked), then let it rest while you cook the veggies and sauce. put the meat in last and finish on high heat. that's what a stir fry is. grilled chicken topped over sauteed veggies is not a stir fry

[@cleanestbestpleasure14]

You cut your raw chicken on a wooden cutting board?

[@robichj]

I see what you're saying, but the chicken won't have a crispy outside skin if you cook it that way. I think both ways are good, it's just a personal preference.

[@mmastert2]

It's nearly the same difference in the end. You gotta remember, these are tips for a beginner and as such they're very simplified. No need to increase the risk of cross contamination when teaching beginners. This way of cooking chicken for a stir fry is much less daunting for the beginner.

[@wernerbeinhart2320]

Wood is cleaner compared to plastic, because it has enzymes which kill bacteria

[@Chiaros]

Where'd you come up with that nonsense? Though wood's still better since you'd rather eat tiny bits of wood than tiny bits of plastic in your salad.

[@wag1771]

love it, if this is a series though it would be cool if you explain why you do some of the less obvious things, for example if you make a video on pizzas explain why you let the dough rise twice instead of in one big chunk etc

[@LifebyMikeG]

good feedback! I cant get more specific with the those details

[@stephenspezzano4237]

I dont understand, you said to let the salt sit with the chicken to dry it out, yet chicken is one of the easiest meats to cook too dry. Is the moisture being pulled by the salt unimportant the the moisture inside? Or perhaps is it a time thing, where given enough time, the salt will dry out the meat, but is relatively harmless if done in short periods? just something i thought id ask :) thanks :)

[@MrJOVANNNNNN]

Stephen Spezzano do a search on dry brining, his method is a quick method to that. Home cooking is what is easy for you

[@w.o.jackson8432]

It's rather counter intuitive, but despite drawing moisture out of the meat, having that salt evenly distributed will make you salivate more as you eat it. Think about beef jerky. It's incredibly dry but it's not a chore to eat because it's saltiness and flavor make you salivate plenty. Boiled chicken on the other hand is literally cooked in moisture but it comes out "dry" because it doesn't stimulate salivation.

[@misterbean4197]

Thought i would tune in as well. When he dries the meat with salt, he pretty much just dries the surface to make it easier for him to make the chicken crispy when cooking it. The real danger is how long you cook it for. If you want it perfect you need to stop cooking it when it's still slightly pink in the middle, take it out of the pan, and let it rest. It's going to cook a little more by itself (you can pack it in tin foil like he did if you want). After that point, if you cook it more, it's going to dry up fast. That's why chicken is so hard to cook. Cook it too little and you're gonna get food poisoning, cook it too much, and it's gonna dry up. Good luck cooking :)

[@JacobBornheimer]

My take is that the water is being pulled out by the salt, but what you want for a juicy chicken breast is not water, but the fats that break down and come out as you cook the meat. The lack of water allows the outside of the meat to be caramelized, forming a crust, which can help to prevent the fat from escaping as the chicken is cooked.

[@daggawagga]

I feel like such a heretic for preferring the chicken dried

[@CaetanoSilva3D]

When I started watching I thought I wasnt going to learn a thing. Welp, lets just say I was wrong!

[@stvnflm]

plot twist Gordon came out from cabinet and shout "THE VEGETABLE IS RAWWWWWW !!!"

[@fireboys2010]

Well I've been cooking for 4 years and making meals for my friends and family. and still after 4 years I could learn from this video. I'm most interested in the prep you did for the chicken .

[@peachesjackofski8363]

I’m so glad you took the time to make this. This is exactly what I needed. None other cookery shows break things down this well. For a beginner, this is exactly what is needed, when you want to do it properly.

[@SsSs-xf2im]

Who seasons chicken with just salt and pepper. Iv never done that Don’t u find it a bit bland. Just curious

[@magnetar2524]

Sara Samatar salt and pepper is all you need to enhance the flavor of the protein itself. Some people may find that adding other seasonings will “mask” the flavor of the protein and that’s the last thing you want to do. Kind of like the saying “a good steak doesn’t need sauce”, same can go for chicken. I personally use a creole seasoning for my chicken but to each their own though.