How did I get started in cooking? | TRC Q&A Episode 1

In this video, I answer all of the questions I received over the last week on both Instagram and KZbin. Thanks for watching!
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[@michaelhiggins1157]

Go Blue! I am from Michigan and have really enjoyed your videos. I am going to try your ww loaf soon. The Tartine bread turned out so well. I am trying my hand at rye sourdough and it's a new favorite of mine. You are a great teacher and easy to follow. Looking forward to more content. Thanks!

[@terryanderson6333]

You make your recipes so easy to follow you are not only a great chef but a teacher as well

[@jadedblackpill5009]

Dudes a straight scientist but is slammin down the bread recipes. Keep up the good work and ooh I’ll check that finance channel!

[@anicole5206]

I appreciate your videos. I hope that you do get to continue teaching in some capacity, you have a talent for it.

[@ChefJackOvens]

Well done dude! Great video to get to know you a bit more as well as what got you into cooking. Keep it up 👍

[@TheRegularChef]

Thanks, I'm glad you enjoyed, keep up the good work as well!

[@ItsRyanTurley]

Nice brother, awesome Q&A! Thanks for the shout out, I really appreciate that! You’ve definitely been an inspiration of mine and given me some confidence to go deeper in this you tube direction! Love your teaching style and know your channel will continue to grow! Just got the 🔔 so I won’t miss another one 😆 cakes & pies, cakes 🍰 and pies 🥧!

[@danielledurso6642]

I like your channel! Please make a panettone recipe for Christmas!

[@Gus2vina]

This was fun and thanks for answering my question. Great to hear about you personal finance channel. I dealt with equity research early in my career and I’m sure I will enjoy your new channel!

[@TheRegularChef]

No problem, thanks for submitting the question! And that's awesome, I hope you enjoy it!

[@ChaoticGoodEats]

Great video! Thanks for answering my question!! Your philosophy is very similar to mine as well: just getting people more acquainted into cooking in the kitchen! I’m just having trouble getting myself to overcome the personal struggles of putting out more content lololol Keep up the excellent work!!!

[@TheRegularChef]

No problem, thanks for submitting the question! Haha yeah it's a lot of work but just keep at it, and I'm sure it'll be worth it!

[@DianeHardin-ri4qt]

A young man, Mr. Anderson, there is a chef he’s a KZbinr too. He’s been a chef for over 52 years and he teaches he had a school check him out. His name is Jean Pierre, and he lives in Fort Lauderdale, Florida. Just thought you might wanna know.

[@ownblackjack]

Definitely subscribing to your economy channel. I became interested in economy upon graduating uni AND sourdough at around the same time. You’ve now become an all-round content producer to me 😆

[@TheRegularChef]

Haha that’s perfect! I wasn’t sure how much crossover there would be between cooking and finance but good to hear that there’s some interest!

[@Lucas_S91]

Great video! I've been getting more into making sweet things as well. I recently got an ice cream maker attachment for my KitchenAid and tried it out by making some hazelnut ice cream. Another dessert that I often make is tiramisu. After some tweaks, I now have a recipe that is pretty close to perfect!

[@TheRegularChef]

Awesome, I may have to give the ice cream a try myself! Tiramisu is probably my favorite dessert too, I’d be interested to hear your recipe!

[@Lucas_S91]

@@TheRegularChef I have my recipe written down in Dutch, so I had to translate it. If anything's unclear, let me know! Ingredients: -200ml of espresso -4 egg yolks -3 egg whites -500 grams of mascarpone -110 grams of fine sugar -pinch of salt -lady fingers (I use store bought, but I want to try making my own some time) -cocoa powder -1 sachet of vanilla sugar (about 7 grams) Best the egg yolks with 55 grams of sugar until it's smooth. That'll take a few minutes. Add the mascarpone and beat it until there are no more lumps visible. Put the egg whites in a clean bowl with a pinch of salt and whisk until soft peaks form. Then add the remaining 55 grams of sugar bit by bit. Carefully fold the egg whites into the mascarpone to not lose too much air. Mix the vanilla sugar into the espresso. Dip the lady fingers in the espresso for a few seconds, depending on what type you use. You want enough of the coffee flavour, without having them turn soggy. Take a tray or whatever you want to put the tiramisu in (I sometimes use nice glasses for easy portions). Start with a layer of lady fingers dipped in espresso. Followed by the mascarpone mixture. Then another layer of lady fingers and another layer of mascarpone. You can pretty much eat it straight away, but I often leave it in the fridge for a few hours to firm up a little bit. Dust with cocoa powder before serving and enjoy! I'd love to hear what you think!

[@TheRegularChef]

Awesome, thanks a lot for taking the time to type it out! I'll definitely try it out at some point and let you know!

[@Bailey110489]

So, let’s get into it. 😏😄😍

[@mastergamers681]

Great 🌹

[@user-ey9bt7fs6n]

Keep up the great cooking videos. BTW this video and your first Finacial video are both 10:41 🤔

[@TheRegularChef]

Thanks! Haha that’s funny, I didn’t even notice that

[@MrEricturney]

Hey chef, can you review some of your cookbooks that you have or reference please

[@TheRegularChef]

That's a good idea, I'll definitely plan to do that soon! Just as a quick answer for now, I'd say my favorites are The Food Lab, Tartine Bread, and Salt, Fat, Acid, Heat, and I also like Cook's Illustrated Magazine a lot!

[@MrEricturney]

@@TheRegularChef awesome, thank you