5 TIPS to Improve Your COOKING INSTANTLY‼️ The choices we make change the taste🥇quality of our food

[@annbrookens945]

Your explanations are so clear and comprehensive! You explained the differences between all of these so well, better than I've heard before. Thanks for teaching us about kitchen tools!

[@matuafb9575]

This is absolutely brilliant! So many recipes out there, but very few practical video like this one. Congratulations 🎊 👏 💐

[@refikabirgul9244]

Ooooo thank youuu 🙏🧿😘

[@barkingmad50]

Excellent! You can't cook well until you know which equipment is used when, how, and why. Knowing your equipment is every bit as important as knowing your ingredients. As always thank you.,

[@Refika]

Absolutely!

[@anne-marie9842]

Thanks Refika, for this useful information. I have in the past 4 years replaced my Teflon-coated pans with stainless steel or cast iron, and learned how to season these to make them non-stick.

[@semsemazo]

Now that is how "creative" works... this is a very brilliant and unique video on KZbin... thank you Refika for always STANDING OUT like you do 😍😍

[@Refika]

thank you for appreciating what we do and all the love ❤️

[@gamze5934]

Refika, you are a true product of Turkish education system :) Our generation would immediately pick up the sea and land analogy 😂 very much needed video! Thanks for posting.

[@Refika]

🤓🤓❤️ hahaha! thank you so much for watching

[@pagirl913.]

Sending love from Ohio USA again! Thanx for being you! We love you!

[@Refika]

Sending love back to Ohio USA! and big hugs also ❤️

[@FB-st1sl]

You are one of a kind, Refika! This is the kind of input that hardly anyone can offer. By doing this you set yourself apart from the youtube cook community. I can really feel how you see it as your mission to share your incredible expertise with us, ordinary cooks, and how it makes you happy. Watching you makes me so happy! I wish you all the best...

[@Refika]

Thank you so much for understanding and appreciating the essence of what we are trying to achieve. It truly means a lot to us.

[@agilaumakaushik2124]

Very useful tips. The oven tips are super useful for me. Helped me understand my oven better. I use only iron and cast iron pans and other traditional vessels for cooking only. I do not use any nonstick or even stainless steel in my kitchen. They are all brass, bronze, copper, tin, stone, iron or cast iron. I do have your knife which I am very proud of! Thanks for a very useful video!

[@Refika]

So glad that it was helpful... Please keep me updated how it affects your cooking :) Much love and best of luck!

[@diannemiller4754]

So much valuable information. I will have to save this video and show it to my grandson who wants to become a chef.

[@Refika]

I am so glad that you think so... Send him my love and best of luck to him!

[@julibeswick-valentine3690]

This was helpful, thank you. I now know where I go wrong sometimes when I brown my meat. I also wasn't aware you could get food processors with double blades. Mine is very old now but it works so I have never looked at the newer ones.

[@ruby11]

Thank you very much, Refika. For the past while I’ve been wanting to buy a food processor and new steel pan, but have been stalling since I hate having to continually return things due to choosing the wrong thing to begin with. So this will be super helpful in my decision making!

[@Refika]

yay!! this was the whole purpose of this video... glad it worked for you

[@CrazyBunnyGuy]

Hahaha, attitude is the key factor, I'd say. For example, I make the best bolognese sauce when I'm angry as hell or simply pissed off at the universe. Don't know why, but it's the truth. I probably don't fuss over the pot as much, just throw stuff in and leave it to cook. If I think too much about it (e.g. when I'm relaxed and attentive) I start tweaking, tasting, adjusting and it goes downhill from there. :)

[@amateurepicurean8168]

Love you and your team, Refika! So glad you are taking the time and trouble to make demos in English. I know it's a lot of work, but it is much appreciated! Be well and stay safe!!

[@021karin]

Hello from Cape Town, South Africa. I have to give you three compliments . 1. I love the top you're wearing. 2. You look fabulous these last few weeks. 3. Because this is a cooking channel... Once again thanks for the great tips🤘🏻🌟

[@heidimorain5184]

Yes, isn't Refika glowing !? Healthy, happy and fantastic tips to share.

[@lauragonzalez5257]

I was thinking the same thing. Refika looks so beautiful in this video.

[@Refika]

Woww Karin ❤️ Such a kind soul you are... So much appreciated... Sending you much love and hugs

[@yaelbloem5090]

Hello fellow Cape Town South African! Greetings from Colorado Springs USA! I agree Refika is awesome, has great tips, and so fun to watch! She deserves so many compliments and more!

[@truthfinder6246]

Thank you!

[@inashamsia]

Oh my this is the absolute best techniques video I've seen. Thanks so much, Refika and the gang. Love from Manila, Philippines ❤️🇵🇭

[@precioushappiness]

Most of the things I have learned over the years while cooking but I didn't exactly know why I did that. I'm glad you explained those tips into science and why behind it, that way I can explain them to my kids in the future instead of saying "just do as I say". A couple of tips I learned from you today and the last video of the meal prep will definitely use it in the future. Your knowledge of food always amazes me Rafika. And your passion always inspires me to cook more. Have a great weekend.

[@Refika]

I am soo glad to read those words... The video serves it's purpose, this i can tell by that ❤️

[@marikabell7725]

We appreciate Refikas advice. In fact, I hear her voice in my house very often, she has now become a member of the family,as has her team. We do appreciate their input , comments and advice, but the looks of appreciation when eating the food is difficult to tolerate. However, we will continue to enjoy all aspects of your production, and use your recipes and take your advice. David and Marika Bell Queensland, Australia.

[@serenevalor]

Yes! Finally a video that has practical tips for the home cook. I've been trying to work on my techniques to improve my cooking skills and your 5 tips will definitely help me big time! Love the tip about how to use the oven settings efficiently as well as the technique to melting butter properly. Now I know how to get my food to cook evenly! Thank you so much ❣️

[@politicalshoeclubstrugglef781]

❤️🇵🇰🇵🇰🇵🇰🇵🇰🇵🇰❤️ I've been looking for your videos, where have you been sister ?

[@Fiddlerinthekitchen]

Yes your tips can be handy but what knife you use does not change the taste of the food. Maybe your explanation in the beginning is misleading!

[@megantingen5997]

Thanks so much for sharing your cooking secrets. I never knew about the oven secrets.

[@Refika]

Happy to help!

[@ancriscal]

Hi from Costa Rica! I discovered you yesterday and I love every video. I’m learning Turkish and I’m in love with your culture and food. I’m definitely going to try to do more Turkish recipes with your help ☺️🇨🇷👋🏼

[@nahidsanaiha3938]

Dear Rafika, may I ask you, please teach the caramelization of sugar. By the way, we are your fans who enjoy your videos❣️😍🌹

[@mariaraynor]

This is great information, I just usually put the oven on and hope for the best and checking my food every half hour or so…. Thanks Refika, thus might actually make me a better bread baker and overall home cook! ❤️

[@Khadeejahraja]

Brilliant, useful and much needed video. Thank you so much Rafika. Love to you and the team.

[@Refika]

❤️

[@sashawei9423]

Your heartwarming smile and soothing voice always bring a smile on my face. Love your videos and thank you for sharing your passion in food with us 😊

[@Refika]

You are so welcome! Such a heartwarming message... Thank you for the love ❤️❤️❤️

[@lottatroublemaker6130]

The best ever Y-peeler is from Ikea (and I have tested soooo many, due to joint problems and Y-peelers were originally designed as a technical aid for people with arthritis and similar, so I got my first one from an occupational therapist)! It has rounded edges (where yours has straight steel), so much more comfy. It also cuts better and easier, more smooth. Really a much better peeler, you should get one! I also often use it to cut strips of vegetables. Actually I bought special such ones meant for veggie cutting, but this one is so much better, I gave the others away… ☺️🤗

[@jgage2840]

Thank you! I’m going to IKEA next week and will look for one. 💕🙏

[@nancy4190]

Great tips!! I love your approach to food, cooking and sustainability. Thank you for sharing your wisdom

[@Refika]

Thank you so much for being a member of the family and sharing what we put our there...

[@aliciaaviles-quinones1649]

Thanks for the tips! I am anxiously waiting for the dry Baklava recipe. Best regards.

[@aglimpseofnewzealand809]

This is very very helpful! Thank you very much! I now know why my pizza is always soggy or burnt and dry 😅

[@normagarcia2472]

Hi Im a Mexican girl living in USA and fall in love to Turkish food love all the episodes thank you so much and wonderful team 🙏🏻🥰👍🏻👍🏻said Hi to Bahar 😘🌷

[@jonathansturm4163]

Refika, your explanations are really first class! Well done! As a cook of many long years there’s nothing new here for me (I’m 71 years old), but when I’m asked “How you do that?” means I can send the enquirer here. So many YT cooks make you wait while a process completes and boredom sets in, or they drown out the words with loud music. If anyone thinks your presentation is a little rushed the settings can slow it down. Far better than increasing the speed on the sluggards! Again, I’m very impressed. I’m looking forward to watching you cook specific recipes now… I do love learning new recipe ideas from first class cooks.

[@knbKaren]

I realise that this video is 2 yrs old, but I'm relatively new to the channel. I love all of these tips but wanted to let you know, I received your amazing knife today!! Watching you, it seemed to make sense for me. I haven't had a chance to use it for any amount of time, but I will say, it feels great in my hand and as you say, it feels like an extension of my arm. I'll keep you posted as time goes on, but just wanted to say thank you, from Canada.

[@sandya2948]

Your tips are so helpful, and really appreciated! I love your videos so much🥰 My day becomes brighter every single time I watch you and your team create magic. If I could scoop you up and bring you to Vancouver, I would in a heartbeat❣️ I send you much love.😘

[@Refika]

Wow ❤️❤️❤️ thanks for all the love and thanks for appreciating what we put out there 🙏

[@arwajamali90]

One of the best tips and tricks..it educated me to another level.love you so much.never thought of the oven this way. The science behind the food is so important for the taste.thank you for being my mentor

[@emalinel]

Just an FYI: the Nakiri isn't for cutting sushi :) it's best for cutting through hard vegetables/fruits like winter squash, sweet potatoes, etc. The Japanese knife best for very precise slices for sushi without damaging the fish is usually the yanagiba (depends on the person but any sharp, thin, long flexible knife is great)

[@TheBLGL]

It was adorable when she pronounced “veggies” as “wedgies” for me, cause I used to live in Istanbul and a lot of my coworkers and friends struggled with the “v” sound. In English, the v is more like the v in “evet” (but stronger - I can’t say that perfectly and the second I said “evet” or “var mı?”, everyone knew I was a yabancı), in English it’s never like the v in “tavuk” or “tuvalet”. I think they get taught that cause of German or something, I dunno. Reminds me when my boss was trying to tell me what “Kadife sokak” (bar street in the Kadıköy district of Istanbul, at least it was when I lived there, hope it still is), and he kept saying “welwet” and I told him “I don’t understand, that is not an English word” and he finally grabbed his shirt sleeve and said “•Like the clot!” (th is difficult, too), and I was like “ohhhh, velvet!” And he said it perfectly after that. 😂 No judgment, I can’t say “ö” or “ü” well in Turkish, not to mention I’d always use an upward intonation when asking a question like we do in English, everyone knew I was a foreigner (yabancı in Türkçe). Accents are wonderful, just sharing my memories and I love that they remind me of my time in Istanbul, the most beautiful city in the world. ❤️

[@Refika]

❤️❤️❤️😘😘😘

[@Refika]

thanks for sharing with me your memories here... and yes, our differences of any kind makes us special and unique, I definitely agree!

[@asma8940]

Hello Rafiqa,today I learned all the basic but most valuable tips from this video which I will be using it for the rest of my life...Inshaallah I will show this video to my kids before teaching them how to cook when they grow up dear ...lots of love from Melbourne 😘

[@janvasquez504]

Maraming Salamat ❤️ May I know the brand of your oven?

[@ramyaravinuthala8236]

Hiii rafika .... , it is a coincidence because my dad was teaching me exactly same things while using stove ( when to use which eye of stove , how not to burn the dishes ) , how to use cast iron pans etc, these are so simple yet soo useful tips and prevents lot of work afterwards , bravo rafika 👏👏, these tips are particularly useful for beginners to kitchen , helps prevent lot of disasters 😀, love from india ... ps : the best mushrooms I ate was after grilling on very hot flame , they were nicely charred but retained water and were soo juicy 😋

[@Refika]

So glad that you liked the video! your father definitely knew his ways in the kitchen, I can tell! You are a lucky daughter :)

[@ramyaravinuthala8236]

@@Refika 🥰 ❣

[@butterflieslove3334]

I have brabantia capcilated pans for over 20 years there are my favourite pans still good as new

[@matthewbanno3407]

You have definitely shined here Professor Rafika in this advice. I ❤ for it.

[@prescydias7805]

HI Refika, great video. I simply love your recipes. I watch turkish serials, I love turkish food and am also learning turkish. Te sukker ederim. Hope to visit your country someday. Love from India.

[@fugitivecolors]

Finally! took me 10 years (I started cooking 10 years ago) to understand the differences between pans, I was reading, reaseraching looking at youtubers and nothing... in english, spanish, chinese and japanese... Thanks Refika! you clear out all my doubts, specially those non stick ones. Now I don't have to wait another 10 years to figure out my oven hahahaha, thanks again!!! Greatings from Perú

[@jaduvalify]

Excellent video! My mother taught me to bake really well, but not to cook other things. These are tips that will help me to be a much better cook.

[@GottaBeThere2736]

⚘ Hello from Oklahoma, USA. I'm a New Subscriber and amazed with not only your intelligence and style of making these videos, but that you have so many Vegetarian recipes. NEEDED and APPRECIATED.

[@LL-et3yk]

I’m new to Turkish food and I’m so appreciative of all the tips and stories you have in your videos! 💛 I’m learning so much and videos like this are incredibly helpful for a new cook like me. Thank you Refika!!!! 🥰🥰🥰

[@a.m.bluerose2568]

You look wonderful have not seen you in awhile, look to me that you have lost weight😉

[@the12288]

Refica is just so wonderful ! Her ideas and energy is so contagious

[@manelgamaeathige5102]

I like the vedio. Useful . Thank you Rafika.

[@BrattyPatriot]

Refika, just saw you on a cooking program that just aired in the US, you were with Sarah Moulton.............how long ago was that done, you have different hair. Excellent info, thanks.

[@realhousewifeoftransylvania1.0]

Would LOVE to see a video on how you care for the cast iron. I see people have different techniques, interested in yours, please!😃🖤

[@maggie2936-q1m]

When you say grill for oven use, is that the same thing as broil? Good tips, some I know, others I didn’t know, such as oven tips. Thanks so much, Refika!

[@VeretenoVids]

Yes, in Europe grill = what the US calls broil.

[@thelibraryismyhappyplace1618]

It's grill in Africa and Australia too

[@maggie2936-q1m]

@@VeretenoVids thank you!

[@maggie2936-q1m]

@@thelibraryismyhappyplace1618 thank you!

[@dizziechef9502]

Hello from Florida , I’m here for the secret to fabulous food.

[@josannefromin7750]

Yes YES YES UR so great, there is so much info you had with aoo the pans i do have. Thanks for everything ......😀💯👌🍷.

[@Refika]

Thank youuuu 🙏🙏🙏

[@teestube]

Thank you for the wonderful advice. I absolutely love watching you on KZbin. I have always admired your chef’s knife and now I know how to get one. I’m thrilled. You and your team are amazing. ☮️❤️

[@leebahbrowning]

Love all of these tips! Thank you for this video! You clearly care and want to help us become better chefs! ❤️

[@VeretenoVids]

Your oven is fascinating. There are way more options than I have on mine (I'm in the US)!

[@nancythomas-wardm.b.a2993]

I started to write out some tips for my grandchildren to start cooking using and understanding what utensils to choose...SO THANK YOU REFICA.... well done ..skills for life xx n

[@Refika]

Ooo you are doing something great.. my heat is with you.. hope I can be of help 😘😘😘😘

[@sabreenausman576]

Thank you Refika.. I had asked for this and you had promised ❤❤❤... Every info was valuable. Would see it again to grasp all the points.. And definitely sharing. Much ❤

[@coreygilles847]

You are so right about the knives! I got a smaller knife a few years ago and it made a HUGE difference in my cooking prep!

[@pawstripstrails5967]

Thank you so much for sharing your cuisine wisdom. I found your channel recently and I am a subscriber now. Love your content and the fact that you make cooking easy. Sending virtual hugs from Melbourne Australia.

[@johnpetry5321]

I always enjoy your videos and I have tried a number of your recipes, all of which were delicious. When you were discussing pans, you did not mention carbon steel when you were discussing the different types. Carbon steel pans are often used in restaurants for frying pans and saute pans. Like aluminum, copper, or coated pans, they heat very quickly and are light in weight. They are more durable and do not have the same issues that copper and aluminum do when it comes to pitting or heat. Also, they do not emit gas as coated pans do. The issue many home cooks have with them is that like cast iron pans, they need to be properly seasoned with a high-temperature oil so they develop a seal on the carbon steel. Once a person knows how to seal the pan properly these pans only improve with age. I use a 10 inch [25 centimeter] carbon steel frying pan for almost all of my sauteing and frying of foods but I do not have a large family to cook for. My 10-inch pan is excellent at frying up a small steak or sauteing vegetables. It also makes excellent fried eggs, as well as, omelets and crepes. There are some amazingly good quality carbon steel pans made in France by de Buyer and Matfer. In the US and Canada, you can buy these French brands of pans but Lodge and Paderno also make very good ones for the home cook which are less expensive. There are also some very good KZbin videos on how to season a carbon steel pan [or a cast iron pan] which are excellent for someone who has never learned how to do this. Of course, if you are as old as I am you probably saw your mother and grandmother do this when you were a child. Thank you again for your wonderful shows and all my best to you and all of your crew. Whenever I watch one of your videos, it is like visiting with old friends.

[@jgage2840]

I appreciate the info about carbon steel, thank you! 🙏💕

[@samjones9465]

Brilliant, I had no idea about alot of these, thank you. Now my mum might make friends with her new-fangled (modern) oven/grill combo xxx

[@reemh8502]

Great tips, and definitely not found anywhere else, thank you Refika for sharing so much knowledge, you explain everything really well 👏🏻

[@florl.delgado4093]

Such a simple topic but so grandeur at the same time!!!!! LOVED this GREATLY!!!!! The tips are SUUUUUPEEEER!!!!!!! Thank you for sharing ❣️😃 MERRY CHRISTMAS 🎄🎄

[@bobbyjones2911]

Hello beautiful chef 🌹 thank you for the lovely tips I really needed to hear this ,, I did struggle to get a pan 🙄... But I did get some ideas looking at your cooking shows to see what items you were using so I kind of got a basic idea from that as well. Like I always say love you 💖💖and your team💖💖 keep up the good work, and waiting for your next cooking video 🤗🤗🤗🤤🤤🤤😉😉😉😎!

[@Refika]

Bobby! thanks for all this love, this really is what keeps us going… thank you for watching and appreciating what we try to do, I am so glad that the video was helpful…

[@bobbyjones2911]

@@Refika❤️❤️❤️❤️❤️😘😘😘😘😘😘

[@paulrobinzuege1991]

Thank you so much Refika for explaining What,Why, and How in the kitchen so we can be a better cooks!

[@Refika]

Any time! glad that it was helpful for you ❤️

[@reneehubbard5318]

A lot of great information. I'll be saving and referring to this video time and again. I love that oven. Thanks Refika!

[@sabbathunlimited]

This answered so many questions I didn't even know I had. No wonder some recipes haven't worked out for me. Thank you soooo much! You're brilliant!

[@andheeid]

cooking is fun, but sometimes cleaning the cookware its not fun, with the burnt residue or else.... maybe after this you should giving tips about cleaning the cookware. sometimes people forget about the cleaning is part of cooking ritual. like you see on tv, new cook gadget is so nice, after you use it and then cleaning it, you starting to regret buying it in the first place because cleaning it is so hard or annoying, and the you shove it in the deep corner of your cabinet and forget about it..

[@Refika]

Thank you 🙏❤️ definitely noted

[@madissonmiller780]

Thank you so much for this information. You put so much care into your videos and I always appreciate them

[@admnerysrodriguez4633]

GRACIAS...... I APPRECIATE your sharing your helpful tips. 🤗🤩

[@kathystarling1308]

Awesome! You have cleared up a lot of my confusion about when to use items. One question what is the brand of your small food processor not the hand blender. I’m having hard time in USA finding smaller size that has two blades. Thank you and please keep up the great job you do of teaching us.

[@grovermartin6874]

@@zukki3003 Thank you from me, too, Zuhal!

[@irisabels9545]

Refika I love your channel and your amazing recipes.Greetings from Cape town❤

[@CarlTippins]

And thank you for the knife and pan tutorial!! I seem to be using just about everything as I should without knowing it. :) But, I do want to get that chopping knife, that would come in very handy. I tend to use the chief knife because it has a slight arch to it, but the blade isn't rounded enough. The oven info was very interesting. I wish I had an oven like that (and a gas stove LOL). I'm in the US and I don't ever remember seeing an oven that has the two solid "pan" style shelves, I've only seen them with the wire racks. You do get what is called a broiler pan (which sits on top of the wire rack) and is a shallow pan about 2in/ 5cm deep and has a rack like cover that has a wavy bottom with holes (so the juices can drip to the pan below). It's usually used to broil (grill) meats (beef or pork). But I don't like to cook my meats that way, they get too dry for me as I like my beef pretty rare. For pizza and some breads, I bought a pizza stone, which is heated up in the oven first, then the pizza is placed on the stone. For the pizza I start it out in the middle of the oven then move it to the top position of the oven to finish off the pizza's top. This makes the crust nice and crunchy and the top cheese gooey. Next time I'm in the market for an oven, I'll have to see if I can find one with the solid pan/shelves yours had. I really like that.

[@Refika]

Thank for sharing with me your experience with it ❤️❤️ I am glad you liked the video 🙏

[@rbczane]

I love your videos! I’ve learned so much from your channel!

[@gunchakapur6326]

Thank you so much for this video, Refika (and team)! I absolutely LOVE your videos and this has been one of my favorites. It is very helpful in understanding my microwave oven too, which has convection based functions. Though, could you please recommend on the best way to make a lahmacun/pizza/pide in a convection based microwave oven, since it has the turntable attachment at the bottom, and I cannot keep it directly on the enamel surface?

[@muqeemz1]

Salaam Islamabad and Peshawar Pakistan. .. Mrs Rafika .. wonderful... you are like our family member . We learn a lot from you . Most of the Pakistani foods have Turkish roots as Turkish Muslim ruled India for 1000 years. PULAO KABAB NAN KOFTA BIRYANI SHORBA SIEKH KABAB. ... in Peshawar we cook many types of kabab ... chapal kabab. ., dam pukht .. shami kabab .. shinwari gosh. .. reshmi kabab... etc.. best wishes.. May Allah bless you

[@nuhaazir8866]

Hello Rafika, I love your show and I benefit a lot from it. I follow your recèpes and they turn out great. This specific episode is extremely beneficial. Thank you. My best regards from Calgary, Alberta Canada 🇨🇦

[@Refika]

Sooo glad that it was helpful for you!

[@jacintacoombes3061]

Great advice & explained clearly, helping get the most from appliances and improving food 😍⭐️⭐️⭐️⭐️⭐️ 💚💚💚💚 ThankYou to you and your team.

[@cynthiahonorio9758]

01.02 Knives 04.23 Pans 11.13 Food processors, Blenders 15.37 Stoves, Ovens

[@jorgegalindo7036]

Thank You Thank You Thank You...!! Many useful tips. Blessings to You all !! Mmuuaaahhh!!!

[@korishahosein6954]

Aslmualyķm Rafika ..love you too..maasha Allah alhamdulillah.. Yes these Wonderful Wonder TIPS are very useful and Rrrrreally nice and Rrrrreally Rrrrreally really does work as I have NOTICED IT FOR MYSELF AND RECOGNIZED IT...Love your recipes Tremendously 😀 😊..they are All truly butyyyful and beautiful 😍 🤩 watching you from Trinidad and Tobago W.I 🇹🇹 l

[@lisamontoni6421]

You addressed all the things that I have noticed over the years from both restaurants, and cooking at home. What you bring to us I haven't found anywhere else! I absolutely LOVE your videos! Thank you so much! I remember pointing out to some restaurants that the pizza was always soggy in the middle, so when they cut the pizza into slices, the end points were always soggy and undercooked. Made me a "Mad" Italian or a "Crazy" Greek! Neither aspersion do I care for! I usually ended up finishing the baking process once I got the pizza home! Grrrrr!

[@rosemarykennedy5430]

Good tips on using the oven. 🙏

[@tinandglass]

There is a working group that found that ptfe/pfos create toxic fumes at a much lower (300-350F) temperature than previously thought. Thank you for bringing attention to it. Many bird owners, like me, are terrified of the words "nonstick" cause if it kills them, what's it doing to us?

[@nesanesa9547]

HA, i Just Got rid of a New complicated whistle and bells öven and went back to my old ONE....0oooooo..really helpful video Refica..thank you. Now no fear.. HA

[@sudhirchopde3334]

Hello Thanks for your ideas...useful for my friends newer ovens Nice Olde brasse outer fittings There are however only 2 rules Bake often,healthy option too. ALWAYS READ & REREAD the booklet......esp the temp chart and how to get it A blast burner often replaces a drill. Omelettes and cheese toppings on a non stick pan. Rule2.. KNOW Your 0VEN. Litle adjustments tips and tricks of your OWN oven. That's all.

[@maxinemuhammad5979]

Thank you for this great information it was very helpful. Also very well appreciated.love the vid such a great cooking show and much more I look forward to each vid I love them so much they finish so quickly I am always left wanting more. Keep up the great work it is much appreciated thank you for sharing.❤️❤️❤️😍😍😍👍🏿👍🏿👍🏿🙏🏿🙏🏿🙏🏿

[@lynneswanson5803]

I’ve just purchased a Steele pan today, I wish I’d seen this video before I made this decision even though I researched it online. Now I just need to use it properly guided by you. Thankyou so much this was really interesting for me on all counts. I need to now lurches a new chopping knife. Love your channel. Lynne (Northeast England) 💐

[@lisaeastes3104]

Hello from Savannah ga.Thank you for your expertise. I ❤️ your channel!!!

[@EmilyJelassi]

Thank you so much for these fantastic tips.. very helpful!! I bought a really high quality ceramic pan and love it. I wish I could afford copper pans, but they’re really expensive! My mom has some excellent cast iron pans (a few that were my grandmother’s). I have small hands. I’ve tried traditional chef’s knives, but it doesn’t feel right. I discovered that santoku knives feel better and fit better.

[@jasonibiza7993]

Hola desde Ibiza Spain! A very helpful video thank you for this... more power to your channel! 💙🍽🍷💙💙

[@jasonibiza7993]

Hola desde Ibiza Spain! A very helpful video thank you for this... more power to your channel! 💙🍽🍷💙💙

[@dianamartin9558]

We have been staying in air B&B and the lack of good kitchenware is killing my cooking! Appreciate all your good tips!

[@reenmd4256]

Thank you so much for the tips/hacks, Refika!! 😍😍 Sending love from Malaysia!!! 💐 Wow, I'm early!!! 🤩

[@Refika]

a big hug to Malaysia ❤️🥰

[@lottatroublemaker6130]

Refika, the best, high speed blenders can NOT have glass canisters, because the high speed regularly causes them to break/explode! Thst is why ALL great high speed blenders like e.g. the Vitamix, the Blendtec or the Norwegian brand Raw have plastic canisters/pitchers! They do become «frosted» after a good while, but it is just the very surface that gets «sanded» by the food being thrown onto it, you don’t get worrisome amounts of plastic in your food (had that been the case, the canisters would break before long rather than just look «frosted»)!

[@dmbthegurl]

So many good ideas and tips on this video, I need to get some better stainless steel pans or maybe a couple of copper ones. Also the best thing I ever did to improve my cooking was learning to sharpen my knives properly! Makes the world of difference when they actually cut

[@Refika]

Glad it was helpful! And yes! definitely... sharpening knives properly is a very important skill to acquire in the kitchen