The basics things that can improve your French cooking when you begin. (2021 cooking tips)

[@FrenchCookingAcademy]

Simple cooking tips for 2021

[@jujubees]

I love your accent! Bonjour d'une québécoise ;)

[@MaZEEZaM]

I would also point out many thickened or whipping creams have added gelatines which you don’t necessarily want in your recipe.

[@MaZEEZaM]

Please continue to make recipes that don’t cut any corners even if it means they take a great deal of effort and time, we value your traditional skills and knowledge.

[@FrenchCookingAcademy]

@@MaZEEZaM indeed

[@emmanouelpassas5741]

Very good information 👩‍🍳 thanks

[@johannajeffel8310]

Oh boy this year 2021 I told myself there is not gonna be much cooking in my house , but after I subscribed to this channel oh boy my husband is so happy I’m just loving this I even turned off tv and this is my TV all this yummy and secrets , I’m loving that you teach beginners because I’m one of them , thanks so much for all you time and effort.

[@MrGhostman666]

Merci from Nepal. Just joined a culinary school in my 40s and your channel has been my bible. Thank you so very much for helping folks from all over the world 🇳🇵❤️🇫🇷

[@FrenchCookingAcademy]

WOW

[@awhite3747]

I expected to be annoyed by an outdated "the French way is the only way" lecture sat in 1970s when the Roux brothers had moved on since then. I ended up realising that this gentleman spoke good, honest sense - especially about kitchen equipment and how you approach cooking. Very impressed. 🇬🇧

[@wendyellis6402]

I always keep white vermouth, Madeira, and port wine on hand for cooking - mainly for their keeping properties. They don’t take up room in the fridge, and are always ready to go. I also keep heavy cream in the fridge because it’s so handy to add that special touch to a quick dish.

[@davidkulmaczewski4911]

Great general info, and glad you're back feeling better and making videos. I've tried applying the techniques I've seen here to an existing recipe -- chili. Brown the meat in a dutch oven, remove the meat and saute onions, garlic, and veggies in the same pan, deglaze the pan with beer, add broth and spices and reduce on the stovetop, then add back the meat and beans and veggies and cook in the oven.... results were outstanding! The flavor was more intense, and didn't have the 'it's OK but better on the 2nd day' problem as it did in the past. The concepts and techniques you discuss are valuable way beyond just French cooking; they'll improve about any recipe.

[@neilpickup237]

I was given a water filter to try and was amazed by the difference it makes. Boiled veg tastes sweeter, and needs less salt. However, if I am away and cooking in another kitchen without a filter (I upgraded to one connected to the mains water so can't take mine with me) a little planning ahead to put the largest jug or bowl I can find filled with water in the fridge overnight does allow most of the chlorine to evaporate. Admittedly, not as good as filtered, but way better than what comes straight from the tap - even a couple of hours makes a difference. I loved the section about the knives - when I left home (more than half my lifetime ago) my mother set me up with the basics of what I needed, which included a big (chef's) knife, bread, and a small knife (which she uses if she visits) I have also added a serrated one supposedly capable of doing everything, but I only use it for tomatoes where it is superb. I can honestly say, that (with the addition of a peeler) three knives can cover all of my needs, and provided that the tomatoes are not too soft I can make do with my chef's knife there! (unfortunately, I developed an intolerance to fish - so just meat and veg for me so no use for anything super flexible). Love your videos - as they say (and in my case particularly) you are never too old to learn something new.

[@bobbydigital_BobbyinLA]

I've been watching this channel for a long time, pretty much from the beginning and Stephane you've come such a long long way brother, I'm really really proud of you :-) You are awesome! I learned how to make creme brulee from you my friend using the dry bake method ;-) (which is the right way to do it might I add!!) I watched so many KZbin channels but yours was the best in teaching me how to make stuff! Anyway, I just wanted to say thank you and congratulations on how far you've come, I will continue to watch and support your work! I'm not sure if you remember me, my name is Bobby, I'm the guy who's legally blind and learning how to cook thanks to you!! :-)

[@FrenchCookingAcademy]

oh yes indeed wow thanks for following and it is useful to you 🙂👍👨🏻‍🍳

[@edterryberry255]

I can tell that only minutes in that this is a great learning experience, I love to cook and the best meals are made starting with good ingredients and knowhow. Thank you my friend!

[@FrenchCookingAcademy]

👍

[@markust8904]

I enjoyed the vid, Stephane, however, i differ on the knives section, i have never been happier with my special and expensive Masakage Japanese knives. It brings a smile to my face everytime i slice or dice something without effort and that makes the joy of cooking even better.

[@makingchefcab1658]

I was issued Mercer Culinary knives in Culinary school. Love them. Same series as you have. The two channel pull through sharpener is angled for their knives. 20 on ruff, 60 on fine, and a leather strop, they will cut through anything. Warning, the will cut to the bone out of the box.

[@andysbg77]

As an ex- professional I can say : WELL EXPLAINED!!!!!

[@dwaynehendricks7842]

I started out at the Goodwill store and bought a sauce pan, a skillet, a fork, knife and spoon. Hamburger helper was my go-to. Of course I wish I would've known this 40 yrs ago, but you weren't around. Glad I found you!! I like your traditional approach to cooking.

[@roblawrence91]

My favourite french cooking channel. You explain without over complication and make everything look easy. You are very modest and even point out where you could have improved. Have you written any books?

[@im1dc]

So happy to see you are well and back in the kitchen.

[@robbiemartensson3798]

I spoiled my self with the frying pan from Mauviel M'Cook and only that made a huge difference. Love that thing and use it everyday from baking eggs to meat and fish and pansauces. Now i just have to save up for the sautépan :)

[@elsalisa146]

Nicely done. Your wealth of information and orgaization are a pleasure to learn from.

[@simongilliat2205]

Merci Stephane.. Many good basic notes here. All cooks must remember the simple things. Your comments about knives are great. I've had three Sabatier blades since 1987 and they're still going strong.. They're all I have needed even when I was cooking professionally..

[@versot]

The tip about fat content in cream is so useful, thank you. I now understand what keeps going wrong in my kitchen!

[@curthawkinsvoiceover]

Great video Stephane! Thanks for the info!

[@stenvallimae3868]

Three and a half minutes into the video, and how you describe something as simple as salt on tomatoes shows clearly, that you sir, have passion!

[@dwnk4691]

Great channel. I have learned so much about French cooking from you. God bless.

[@FunkyFoodieSMR]

A great video.. Thank you chef. Lots of love From Sri Lanka🇱🇰🇱🇰

[@sirumariru]

The water tip was the best! I underestimate it a lot, but listening to you saying makes perfect sense... Dunno why! Merci beaucoup !

[@citasg]

Looking good chef! I'm taking it all in chef. Merci beaucoup !

[@ez8546]

You are my cooking muse for sure. I can't wait to follow your course. Thank you for the great tips!

[@schrobro8964]

This video helped me so much, thank you for teaching the little things like fat is dairy.

[@henrifischer1119]

in a small kitchen for one, the urge/need to use ingredients/products before they spoil and are no longer usable is great. which for me often results in half forced free styling on basically good recipes. the results vary tremendously. better to measure temperature, weigh amounts etc. stick to the ratio's recipes mention.drifting away from quantities can change the taste dramatically.

[@FrenchCookingAcademy]

totally agree

[@dwaynewladyka577]

Thanks so much for these tips. My favourite salts are either sea salt, kosher salt, or pickling salt. I'm originally from a very large farm in Alberta, in Canada. We had well water. The water was from a deep underground source. It was very good. I hope you have a Happy New Year. Cheers!

[@FrenchCookingAcademy]

well that's what paul bocuse was referring too to cook with so yu are lucky there😀

[@dwaynewladyka577]

@@FrenchCookingAcademy I miss that clean and pure water. We don't get that in the city. Cheers, Stephane!

[@thefrenchgardener1865]

Just found your channel.....love it. This video is loaded with great advice and suggestions and directions! Merci! New subscriber here!

[@shaniaa9287]

Superb video. Appreciate your time to explain this strange new world of cooking to me. "Mis en place"👍❣

[@Gilyarth]

These are some really great tips and tricks. I have been home cooking for 20 years plus and consider myself as least at a medium skill level, but this video opened my eyes to things I never thought of. Thank you Chef, and I am really pleased to see you back!

[@FrenchCookingAcademy]

thanks a lot 🙂👨🏻‍🍳

[@junebyrne4491]

I love how down to earth this. The internet is so dangerous to your cooking. So many people do strange things. But if follow this man I think it will end up delicious. I enjoy watching him. Even though I think I know how he will find something that is new and sensible. I feel I can trust him. Thanks for these lessons.

[@jon-snow-GOT]

I found this channel when I was trying to make Coq au vin. The direct simplicity of your methods is the best part. I can't believe this is free. Thank you thank you thank you.

[@samuelrivera4542]

Haven't seen your channel in a while. In the bleak days of covid I began to cook more at home so I can eat healthier. Glad to see this again. Thanks for the tips. Very helpful and I will implement them.

[@LyndseyMacPherson]

So much wisdom here whether you're doing French cooking or any cooking!

[@louisemcelhill5748]

So glad I found you Stephane. Such a pleasure listening to your very down to earth, no nonsense advice. Love the bit at the end about using good water. I'm in Vancouver and I believe we have the best tap water in the world. We are lucky. I am more of a baker than a cook, but it's August and it's hot so I'm not baking until Fall gets here and temperatures drop. Tomorrow I'm going to make your pappardelle pasta with lemon and I'm serving it with salmon. I'm also gonna do a roast pepper and feta and olive salad. Thank you for your helpful and entertaining videos. 🇨🇦

[@yvonnesantiago7637]

This video is excellent, down to earth and filled with great many cooking basics.

[@lbtk]

Love these kinds of videos. They are so helpful. Thank you!!

[@nathanielbetteridge4978]

Good stuff. Your channel has revolutionized my cooking within the last year or so. Thanks

[@laurie1838]

I consider myself a pretty good cook. This chef has upped my game. I braised oxtails using a method he used on chicken and it was fantastic. Try paying attention to the method more than the ingredients and you'll realize how good you've gotten!

[@FrenchCookingAcademy]

thanks a lot method are techniques are key indeed 👍👨🏻‍🍳🙂

[@NowTheseBoysCanCook]

so happy you are back and healthy!!

[@heavenswindsong]

Thanks for taking the time to make this video....seriously....DOWN TO EARTH....Good Job !!!!

[@125phr]

Good to have you back fit and well Stephane ......am definitely a beginner thanks for all tips and sharing your extensive knowledge . Fingers crossed will be impressing her indoors with your magnificent recipes ....👍😋😋👏

[@elizabethwhite2151]

What a wonderful and extremely helpful video! Merci beaucoup, monsieur!

[@gregjohnson720]

Sensacional excelente super. Sans doute completement vrai. Merci mon ami. Amitées du Brésil.

[@outtathyme5679]

Really great advice

[@johannajeffel8310]

Thank you much for this video great information, today I made my 1st Recipe from you and it was amazing , I think I could have put a bit more sal 🧂 according to my husband but everyone else loved it, so tomorrow ummmm will see let me watch more of your videos ♥️

[@MrSunlander]

I get a weekly CSA box and I use the scraps for my stock. I never made stock before. Early winter it was very purple as we produce a lot of beets here in So Cal.

[@katrinnappe3233]

So good yr back!! This was a master class. Living in the very south of Chile, it is difficult to find some ingredients. So I wonder how could I replace creme fraiche? Was trying a mix of double cream and yogurt. Any advice? You are so right with the difference between self made stock. And the Demi glace you peached, are just addictive. Tks so much.

[@daphnepearce9411]

Sour cream is a good substitute for creme fraiche. I think greek yogurt would work too.

[@droy589]

The tips are too good...and I just like the way you explain things. It's so easy to understand. And I think it's the kitchen where you've done the shooting.... The background is really so soothing to me. ..... I feel like going there.🤗

[@pennyking-cox8124]

Brilliant video chef. Wish I’d had you to watch and listen to 50 years ago! The basics are so important. All you youngsters out there, listen to this talented young man!

[@susankara7520]

Chef, you are a culinary treasure and a beautiful soul. I learn something every video . Thank you so much for sharing 😉

[@MaraudersWorld]

Bonjour... Hope the new location, house and kitchen are going well. Enjoy the local produce ... it is superb. 😎

[@jbkhan1135]

Glad to see you're doing ok again and back in action! Thank you for all of the great content!

[@MightyGodSmack]

I have been folowing the channel for a while now made lots of recipes been learning a lot and I enjoy it a lot this is all thanks to you and the channel so thank you and keep up the amazing wok greetings from Belgium ;)

[@FrenchCookingAcademy]

thanks for the positive feedback and glad the channel was helpful

[@susanmion3611]

So happy that you look well !!!!

[@michaelthompson5875]

The chemist in me wonders what additional elements are in the non-table salts. "Rock" salt usually has magnesium in it. Or maybe calcium. Maybe potassium? Phosphorus? But I'm honestly too busy cooking to look it up! I also appreciate the advice to buy a decent mid-price set of pots and pans. I get so tired of hearing people recommend "go buy the most expensive thing on the market." Welcome back Chef. Thanks for all the great content and recipes.

[@MrAranton]

Since "rock salt" is any salt that comes from a mine instead of the ocean I doubt its composition is the same all over the world. That would depend on the minerals that and the processes that are used to get it out of the ground and purify it later.

[@pamoony]

Your my most favorite guy on KZbin! Your teaching technique is brilliant! Thank you

[@patrickbaker4514]

Pro cook of 5 years, my favorite knives is mercer Renaissance 10 inch

[@huong939]

Welcome back! Il fait bien de vous voir sur you tube!

[@timdernachn9851]

24mins in one take👌 you're a pro😉💪 New to your channel mate and really love your content and style. I'll be signing up to your course, looking forward to it👍

[@johndaugherty8801]

Very very helpful and simple. Thank you so much!

[@Freespirit512]

Bonjour! I recently found your channel and you a very good teacher. You explain things clearly and easy to follow. Love your content. Merci!

[@alexisabster3491]

As someone who just started culinary school, this is 100% helpful!!! Thank you 🙏

[@Veronikabp63]

love the tip on how to make butter -

[@peteonella]

Thank you very much for your simple explanations... 👍👍👍

[@russ876]

I have a Mercer chef's knife and paring knife. Bought the Victorinox bread knife, but will probably go back to Mercer on that as well. Good quality. Easy to maintain. DOES THE JOB! Lol

[@Nandini2]

Excellent guidance to cooking in general. I learnt so much from this video. Thank you Stephane😊

[@nawalaziz1740]

Welcome back. I missed your videos.

[@huseyindermis4960]

This is so educational and fun to watch. Thanks a lot !

[@robpassavanti]

Glad you’re back and ok!

[@rodhoek1046]

I love your vídeos. Thank you very much

[@kyproset]

One of my all-time favourite u-tube channels.

[@davidcridge6072]

Could you please cover timing and keeping the elements of a plate of food hot so that the meat, veg sauce etc arrive at the table at the correct temperature. Also a guide to resting roast meat. Is the technique the same for meat and poultry. Does fish need resting before serving? Many thanks for the course.

[@Blanqmind]

Saw you were in the hospital, I'm glad to see you're back. You're one of my main sources on improving my home cooking overall and I hope to learn from you for years from now onwards

[@clarenceyee3529]

Welcome back! The one technique that beginners should learn is how to properly dice one of those onions to your left in the video. Too many people still make those ridiculously dangerous and useless horizontal cuts. The structure of the onion makes those slices unnecessary.

[@Privatestock10]

Great video. Awesome to have you back.

[@patriciawhite619]

Welcome back, hope you are well. x

[@KarenSmith958]

The best information I ever imagined packed into 24 minutes ❤️ Merci beaucoup.

[@emmanouelpassas5741]

👌good lesson from an excellent teacher !!!

[@sunnydays5204]

“Look how happy it is!” 🥺😇 omg love these videos!

[@elizabethboundey5566]

Thanks for the great video!

[@faithsrvtrip8768]

I like peanut oil. I was shopping and haven't been able to find any. I am traveling and some towns don't have the best grocery stores, sad to say :( I always have a single-country of origin EVOO (read the label, some olive oils are made from oil from 3 or 4 countries! Yuck!) I always have organic coconut oil and canola oil and I like peanut oil! Grrrrr. Hard to find on the road for some reason. My favorite new toys are grinders! Mortar and pestle, one from granite a smaller one out of cast iron and a really small cast iron grinder for seeds! Picking up a Mexican-style mortar and pestle called a Molcajete. Great ways to grind seeds, make pastes from garlic, ginger, herbs for fresh marinades, soups, or salad dressings! Bon appetite and happy cooking! I agree about pans! I bought a set of All Clad, years ago, at Macys. I now basically only use cheap knives but it is essential to have a sharpener and a honing steel. I bought a small portable knife and scissor sharpener from QVC. Less than $10 each. I bought a cheap set of knives, at Christmas, for $15! But it had everything! It had a large butcher's / japanese square knife for cutting up butternut squash, large chef's knife, a great little bread knife, a paring knife and a japanese-style knife for slicing cheese or meat. These are my favorite knives now! It was a special at the grocery store during Christmas! I agree about baking versus cooking. I am NOT a baker! I like quick breads like drop biscuits, scones, pizza dough, pitas or the batter for a Yorkshire pudding. You don't have to fuss with it for hours and hours. Now I do like cooking for hours and hours: stocks and braises. The thing I miss the most, while I am living in an RV full-time, is my herb garden! Herbs are essential! They are not hard to grow either! OH I AGREE ABOUT WATER! I use a good water filter! I can't stand city water that smells like bleach! It's horrible!

[@brianhoerchler2318]

Glad to see you back!

[@Ninetchka]

It’s great to see you healthy and back in your channel. Thank you for the great tips, extremely useful and clear to the point. 👍☺️👏

[@chriswright4677]

What happened to he? Was he unwell?

[@MaZEEZaM]

I’ve tried many knives, notably shun, global and scanpan, scanpan has really nice handles but the knives weighed a ton, particularly the cooks knife, shun are extremely light, razor sharp and the handles are comfortable but they cost a fortune, Global however are very light, very sharp but the handles can be a bit thin and dig into your index finger but the global knives are the knives I go to most.

[@marijanabahun3884]

Just amazing! Merci!

[@alisonburgess345]

I've got a veritable *foret* of herbs in the garden - I only occasionally used them, until I discovered STEPHANE'S CHANNEL! I knew I had all that thyme, sage, bay, parsley, oregano etc etc for a reason.

[@FM-ny7xh]

Bon retour! Welcome back!

[@FrenchCookingAcademy]

👍

[@issyk6827]

Excellent episode 👏

[@franbacon4293]

Brilliant as always thx

[@karinklupiec9757]

Back to basics - thank you for refreshing my memory and to be told again how important it is to try to do as many things from ‘ground up’ instead of food store ingredients. Next Thursday can’t come quick enough !!! P.S. the herbs on my balcony are doing really well and are waiting to be used !!

[@LyndseyMacPherson]

Regarding stock: So true, homemade stock is nonpareil. But I find if I am going to buy it, I make sure what I'm buying is "stock" not "broth". The difference is incredible.

[@RobertMatichak]

Welcome back! Bravo!

[@LucasPERBET]

Super chaîne que je viens de découvrir, merci chef !

[@elroc1]

This is my new favorite cooking channel.

[@Tick29]

Aww Yeah! Good to see you back.

[@Revelwoodie]

A wide variety of wines is SO important for good cooking. Keep an entire shelf in the kitchen -- white and red wines, sherry, cognac and other brandies, "dessert" wines like marsala, madeira and port, hard liquors like bourbon, vermouth, etc. Sometimes I don't even know what I'm making until the meat is half done, and I smell it and say, "Hmm...this wants a sherry cream sauce." If you have those liquors on hand, you can make almost anything.

[@olgaguadalupeortegadavalos1551]

Thank you for this video, are very interesting all the themes you talk about!!!