10 Easy Tips to IMMEDIATELY Make You a Better Cook

[@RonaldAndrew]

As you said. Some are very simple. But important. An 8 minute video with 8 minutes of good information. No drama, no nonsense. Thank you very much, that was great.

[@ChefBillyParisi]

Thanks for watching!

[@HeshBamboo]

I'm glad I randomly came across this channel. It's the perfect place for those who genuinely want to learn culinary skills. Emphasis is on technique, not theatrics (which can also be fun to watch sometimes). However, the content on this channel makes you want to learn more.

[@pepa007]

"Add more butter" is my personal favourite. I often have people amazed by my food, trying to find out what kind of miraculous technique or ingredient I used. Usually it's just adding way more butter than they would.

[@RorysRamblings]

Most American thing ever haha 😂

[@martins1123]

@@RorysRamblings Most French thing ever

[@dismaldunc]

@@martins1123 yeah i watched the Roux brothers cooking, its was an ocean of butter with a bit of added food!

[@Smoothy104]

It’s true tho. Better quality butter is important too.

[@pepa007]

@@RorysRamblings it's the least American thing even, you don't know what you're talking about.

[@Smoothy104]

I am a self taught cook that learned different recipes as I went. I always had the want to learn new spice combinations. My wife has celiac and I adapted and learned new ways to make yummy dishes for her. I loved the unsalted butter tip and how it gives you more control, rather obvious tip, but really does standout to me because it’s the difference between over salting and perfect salting. The veggie stock tip will be something I implement daily. Great video, liked and subscribed.

[@BCSJRR]

What a great selection of basic stuff! I love this channel!

[@alextipex]

No1: Sharp knives and consistent technique No.2: Mis en place, prepare everything No.3: Bain Marie, waterbath for utensils No,4: Spoons No.5: Clean as you go No.6: Adding acid No.7: Using herbs, either fresh or dry No.8: Finish with butter No.9: Start with whole spices No.10: salt

[@johnhussey3351]

Always clean as you go

[@Paul-ic2ki]

This is awesome. The only other one that popped to mind was heat... kinda like driving, speed can be your friend, learning to cook over high heat can be really beneficial.

[@ChefBillyParisi]

Don’t worry, this is just level one, I plan to keep building on this and make several more.

[@karenroot450]

@@ChefBillyParisigreat. Cuz we all obviously need help! Thanks

[@merseltzer]

Great tips. I use them all.

[@Beefree4ever]

Great video. Thanks! ❤

[@Cornathowen]

First video I've ever watched on this channel. I love that this dude has an actual restaurant style kitchen setup instead of something that just looks pretty

[@JBSmoke1]

Great tips!

[@laurabenson1278]

I love your videos. I enjoy all of them.

[@stevem3797]

great video! I love your reactions to your food!

[@carmenmiller5701]

Thank you chef Parisi, these are all essential tips, the two that have been my go to are Mise en Place and Clean as you go. I’ve been cooking for over 65 years and still continue to love all aspects of this art form. I never stop learning new techniques, ideas and recipes. I live alone and cook just about all my meals daily, with the occasional dining out with friends. It has always been a way of relaxing for me. Have a great weekend and bon appétit!

[@allenvincent4141]

A lot of good tips. Maybe you could do a video on the different types of salt and how and when to use them?

[@ChefBillyParisi]

did that one :-) click the pop-up that you see in the top right corner when I begin to talk about it and they will take you to that video.

[@loushared6602]

@@ChefBillyParisiI don’t see a pop up link 🤷‍♀️

[@ljrouse5]

He's already made a video about that 💀

[@HowievYT]

Thanks from NZ Billie. You're right about unsalted butter over red meat - it makes the salt of the meat sing.

[@shellyborden9706]

Adding lemon zest and juice to chicken noodle soup was a huge help in making it taste good when I had to greatly reduce sodium for my husband.

[@jane-cn6nd]

Adding lemon makes everything so bright.

[@ncwoodworker]

Nice video. Simple things can go a long way to making a great dish. Thanks for the tips.

[@garyb6219]

Seems like good ideas so I subbed. Hopefully have my own place soon and I plan on doing lots of cooking.

[@n.2488]

This is wonderful

[@adibbabet4534]

As an amateur, I appreciate this video! I understand your enthusiasm for salt. Im curious to hear your opinion and tips on the use of MSG.

[@noraui]

Thank you for the tips! Btw I fund it so funny and charming how whenever you tasted something great you had to physically turn away like in "wow".

[@dedelin4356]

Excellent tips Billy!

[@ZaKidStreet]

Great tips. Thanks!

[@jennifercrareyoshiki7535]

Awesome tips, chef!! I have learned so much from you! Thank you!

[@MrFlawless241]

Thanks for this. Have you made a video about how to store diced onion and other prepped items and how long they should last in the fridge?

[@pierre6625]

Great video Chef. Very good info, thank you.

[@haydehabdolahian7691]

All the testing makes you full by the time we are serving the food 😄great advice 👍we older mamas do almost all this thing 🤷🏼‍♀️we Persian believe our leftover taste better next day 😏

[@marksimpson2321]

Ty for your content. I like your attitude which is constructive and inspires people and helps them to cook better for themselves! 😂😅😊❤

[@RickBlechta]

Excellent. Thank you!

[@karminiparsan9256]

Tips to live by for sure. Thank you

[@dbkfrogkaty1]

Great video! As a home cook I follow most of those tips. I'm a true believer in salt and pepper to season, butter (unsalted) to finish. I stir fry a lot so I always prep all my ingredients. Clean as you go is standard. Need to work on my knife skills. Also I hone my knives before each use. I need to sharpen several of them. I need to try that "finish with lemon" technique. Again, thanks for the tips!

[@FortressMT]

Good stuff! Makes me interested in going to a culinary school, even though I have no interest in becoming a commercial chef. Maybe I'll treat myself someday, but not right now...gotta finish law school first! Here's a secret insider tip I learned from my granny: Bacon Grease. When people are blown away by something I've cooked it's usually due to subbing bacon fat in place of standard oils or cooking grease.

[@ChefBillyParisi]

Truth!

[@dismaldunc]

where do you guys get "bacon fat" from (yes I know bacon :-) but here in the uk when you cook bacon you just get a couple of drips of fat out of it at most, is it sold as a thing in jars ?

[@FortressMT]

@ that's really interesting!! I wonder what's different in the US v UK market. I don't have the quantity right off hand, but I can fill a mason jar with bacon fat after maybe 3-4 packs of bacon. Each pack is usually 1 lb. They're skimming your fat. Here in the US, most people throw the fat in the garbage after frying their bacon, if you can believe it!

[@dismaldunc]

@@FortressMT I think the thing we see most from cheap supermarket bacon, is a kinda white snot, I think it's water that has been injected into the meat (why sell meat when you can sell water) also 40 years ago , back bacon used to have littel tiny buton bones in it, but we don't see that anymore.... no idea what they did to the piggies to change this!

[@FortressMT]

@ maybe switch to Spam...? 🫤

[@estanfield872]

Great tips. I always learn something new from you chef…

[@GSK4EVER]

Loved the throwback pics. Great tips. Thank you.

[@JohnSandovalesq]

Thanks. for the great info, Chef. I finally invested some money in proper pans, a proper chef's knife, and a proper cutting board. Can't wait to get to work on my knife skills.

[@ChefBillyParisi]

Nice!!!

[@RichterJ24PNW]

Really good tips!

[@shirleyfrederickson4794]

Nice to see you again Billy. I always enjoy your content 😎🇨🇦🚐

[@slu683]

thank you great advise

[@KCMedia33]

My Wife has become a great cook and has her go to’s but rarely branches out. Her biggest issue she’s had is not properly preparing her ingredients and is horrible at time management. she’s been watching your videos and is making a bunch of your dishes. Thank you!

[@James1-9-7-8]

Amateur cook, here. Great video! Will look out for knife skills one. I had worked out the mise en place tip from experience, though!

[@karenroot450]

My brother is so OCD about his vegetables chopping skills. Everything is always the exact same size. It’s actually great when I’m roasting veggies or making vegetable beef soup or even stews! I made a curry dish one time that called for one small diced sweet potato. Well that almost didn’t happen as he despises them. But he did finally cut it up and it melded into the sauce perfectly! But I really appreciate him. Doesn’t matter what I’m cooking he’s available to chop veggies!! Thanks for the tips Chef! Love your channel.

[@jane-cn6nd]

I have a terrible time cubing potatoes to the same size. I don't know why 🫥

[@karenroot450]

@@jane-cn6nd My brother gives the little ones to his dog, as they don’t cook the same!🤣🤣🤣

[@jane-cn6nd]

@@karenroot450 I suppose I'll have to get a dog then.

[@karenroot450]

@@jane-cn6nd 🤣🤣🤣

[@a-zlearning6259]

Great video! I watched it all the way through. I already knew about cleaning as I go and mise en place, but I learned new things too. Thank you, Billy!

[@stelystel4016]

Thanks Chef Billy I’m one of those people that runs to the draw for another utensil. I’m running out to buy a Bain Marie pot. Thank you for all your tips.

[@lilithsmith1290]

My dear you are the Master Chef. And all your 10 advice is perfect and experience one! Thank you , and the best of all clean wile you cooking .I for sure. do that!

[@karenroot450]

Hello. That tip to Clean while you go. That’s a game changer in my house. Hardly any counter space and prior to cooking I always make sure my dishwasher is empty!

[@Gregory-o6j]

Good list. I thought mice en place i should've been number one though. This was stressed while working in restaurants and also culinary school right from the beginning

[@mykhailohohol8708]

I like he reaction after tasting something!

[@peterabild1123]

Excellent

[@sleepynougat918]

There was something really funny about the chair noise at the end of the video lol. Great video btw!

[@kal-el3530]

Hi Billy, great tips for sure. Mise En Place certainly cuts down on being unorganized. Love the kitchen setup! Is that your cooking studio??

[@mr.z541]

Thank you chef! Fantastic and usable tips... From professional home chef. 😅

[@bunnylou4993]

Billy P is good people

[@raincoffeeandbooks8079]

Chef, great video! I'm guilty(?) of clean as I go.😊 How do you make paprika from scratch?

[@reb4898]

Yes chief…thank you

[@croissant912]

You are so right, Chef! I must have been a chef in another life because everything you advise came natutally to me right from the start. Now, unfortunately, I'm too old and have no energy left to do any cooking as such --- but I so miss it!♥ Thank you!

[@minhtetoo80]

how old are you sir?

[@mikemansell9391]

I also use scraps for my compost bin if I have too much veg scraps for broths

[@bebamayer9744]

You're the bomb!

[@hawkeye98]

I am a better chef today because of your video. Thanks.

[@mikefixac]

I'm an amateur cook, for me it starts with the concept and finishes with all the dishes cleaned and put away.

[@abhishes]

consistent knife cuts ... ah my arch nemesis

[@Sharp.Penguin00]

Great video! I'm curious though, tip #3 why do you put water in the container for utensils?

[@ChefBillyParisi]

Hot water so when I use them they get cleaned up when I put them back in

[@Sharp.Penguin00]

@@ChefBillyParisi does it make the water dirty and contaminated everything else? Or do you switch water out every so often?

[@headaqe1708]

I always tell people that salt is the most important thing when cooking. It’s usually one of the only ingredients that isn’t a plant. (Yes, black pepper and all these other powdered seasonings are plants) Salt is an element/ compound and acts as such when it touches meat/ vegetables. Cooking became so much easier to understand once I stopped looking at salt like a “seasoning” and started treating salting my food as a science project lol

[@troyqueen9503]

Clean as you go , no clean no go.

[@Sgarnoncunce]

can you elaborate on adding acid during cooking? I always thought its a thing for the end to balance it

[@mardenmb]

Nice video! My three comments. 1 - I dont submerge my utensils in water when I'm frying, to avoid spraying hot oil on me. I also dry everything thoroughly 2 - I like adding butter, but I'm increasingly using olive oil instead. It is healthier and goes well with most of the dishes 3 - Adding too much salt is like crashing a car. Damage is done and will need time and effort to fix it. To avoid accidents I go slowly with the salt and leave my dishes slightly unsalted, adding the last dash of salt when I'm about to finish.

[@attempt4]

I was just looking for a solution to over-salting...how would you overcome that? A soft note like butter?

[@jonkirkwood469]

The fundamentals Chef Parisi shows allow me to experiment with more confidence. Oh! Get a good chef's knife and keep it sharp.

[@VijayKumar-uu6gv]

Nice

[@madjack821]

What about finishing with ghee?

[@beepboop212]

Ghee adds a more nutty flavor because of the milk solids turning golden brown during the cooking process (they get strained later). I'm not sure if it makes a sauce as glossy like butter can. Difference shouldn't be huge, but you can at least taste it. Try both versions yourself with the same dish to see what you like.

[@ENiceproductions]

Season high over the chicken is a great rule

[@BenOgorek]

5:00 Big Butter isn’t going to like this. Protect this man.

[@Peksisarvinen]

11) Experiment. The meat loaf my mom makes used to be my favorite. Then I started experimenting and making it my own, and now, the meat loaf I make is my favorite. If you ask me, the #1 thing people do wrong when they cook is trusting recipes. Use them as a building block, but never trust them. The chicken is cooked when it's cooked, not when it's spent the amount of time in the oven the recipe dictates.

[@2021-j2d]

✔️ I learned all these from the expert, Billy P. Thanks chef.

[@eldante4139]

I am way before all this. Where’s the best place to start? I’m in my 40s but really struggle to cook beyond scrambled eggs. 😫 because I can’t cook, I’ve been reluctant to try, but I know that I ought to and want to. Thanks

[@danieldumas7361]

Got 8 out of 10....Combining 3&4 is Definitely a Go-To move in my book! FYI: A rolling Knife sharpener (Amazon - under $50.) is fail-proof & will save you $100/$200. a year!

[@kevinkohut5096]

When I cook at home for the family I use one, maybe two spoons.

[@Nordic_Sky]

"Mise en place" is best translated as "put in place."

[@robininva]

So, I noticed your Boos cutting board is “upside down” (the label is upside down). I’ve never flipped mine over to use the other side. 😮Advice? Should I??

[@FekalniVuz]

For me, mise en place entails simply putting all the ingredients I will need on the counter. Unless I’m cooking a very complicated dish, I would never cut everything into pieces before I even start cooking. That’s only good for cooking shows. I want to minimize the time I spend in the kitchen, therefore I cut everything on the go. Saves time. I have a couple dozen recipes that I can cook in under 30 minutes (including cleaning the kitchen). Those are my favorites. Ain’t looking to spend hours in the kitchen unless it’s something very special.

[@danielmargolis3210]

👍🏻

[@rachelm7525]

I have a question: your spoons are bowl-end up: so, that means you handle the part that goes into your food! Shouldn't they be the other way up? 🤔

[@anotherjoe5675]

All good advice... I'd say working on presentation would be right up there... Eye appeal goes a long way...

[@PIPEStheVOICE]

Well done. Pun intended.

[@hamza.achrih.4237]

Hello chef, I wonder if u could answer my question. Did you pay to get into a culinary school or is it free or something like that..

[@lindamounts2193]

You pay.

[@garyb6219]

Clean as you go, that is me. And I do it so that (most of the time 😀) the kitchen is clean when I sit down to eat.

[@johnhussey3351]

Season at every step

[@woodstacker5241]

👍

[@FluffyBlueCow]

Does it have to be urbs, or can it be herbs too? ;)

[@mjs6767]

Why do you put water in the Bain Marie for holding utensils? Obviously an actual Bain Marie is a water bath for cooking, but why for holding utensils? Thanks!

[@jamess3408]

So he can use it and pop it back in, theb the water kind of cleans it ready to use on something else.

[@mjs6767]

@@jamess3408 makes sense- thanks!

[@Dee_Money_Raw]

@@jamess3408wouldn’t cross contamination occur?

[@jamess3408]

@@Dee_Money_Raw You wouldn't put something in it that had touched raw meat for example.

[@Michaelkaydee]

... it also removes any debris or dust that the utensil may have picked up in the drawer or between uses

[@JimmyAllen82]

The first thing I taught my children is how to deglaze a pan with wine or broth

[@regatta2k]

WAW

[@leeneia]

My husband has high blood pressure and worries about salt. He also doesn't like the taste of it. We cook with no salt at all, but our food tastes good nonetheless. Anybody who wants it can use the salt shaker while dining.

[@chriscoughlan5221]

Good point!! So much has too much salt added!!!

[@ashleymarie7452]

Remember, you can always add more salt to a dish, but it's very difficult to get salt out of a dish once it has been added.

[@LarryDanaDavid]

Tip 2 I never follow. Who can’t warm up a skillet and in the meantime chop an onion…While that’s going chop your garlic or whatever.

[@BenOgorek]

Yeah there’s a time management aspect to it but I will say I’ve burnt things or smoked up the pan because I couldn’t get something chopped fast enough

[@leightonlawrence8832]

Before watching this. I felt that it was super excessive taking out half the spoons in our inventory for single uses.

[@KentWilliams-b7x]

i have a spoon container

[@jalontf2]

Tip 11: teflon pans are for eggs only!

[@Ajay-pz9ms]

Not even that

[@apaksoy]

Thx for the recs but I would be careful about finishing food with butter frequently or eating too much food cooked as such unless you wish to gain weight as even the bits of butter shown in this video (15 grams or so per bit?) probably has 110 kcals per bit which is nearly 5% of an adult male needs daily.

[@Richard.HistoryLit]

No number 8.... for why?

[@ChefBillyParisi]

What do you mean?

[@Richard.HistoryLit]

@@ChefBillyParisi Butter has a certain calorie content the last anyone with a university degree heard. Right?! I mean it might okay at a restaurant because that happens only occasionally (unless they live at Claridges).

[@ChefBillyParisi]

This is in reference to sauces and finishing protein with a teaspoon of butter.

[@kam7056]

🙏👨‍🍳🔪

[@Richard.HistoryLit]

How much is too much? (Americaaaaa!!!!)

[@chefbabyryan1]

Tip #1: sub to this channel