Professional chef instructor Frank Proto shares his top tips for beginners, helping you to elevate the basic skills you'll need to find your footing in the kitchen. Check out chef Frank on his YouTube Channel, ProtoCooks! https://www.youtube.com/channel/UC368WO9e4BWuPYAeSIuaUsg Follow him on Instagram at @protocooks Director: Mel Ibarra Director of Photography: Joel Kingsbury Editor: JC Scruggs Talent: Frank Proto Sr. Culinary Director: Kelly Janke Producer: Mel Ibarra/Michael Cascio Culinary Producer: Mallary Santucci Culinary Associate Producer: Asnia Akhtar Line Producer: Jen McGinity Associate Producer: Tim Colao Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Cam Op: Kirsten Potts Audio: Rebecca O’Neil Production Assistant: Justine Ramirez Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Diego Rentsch Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
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I can vouch for the concept of mise en place. I have encountered dishes that seemingly have complicated recipes and instructions but have been able to simplify the process very well by having things at the ready. It's definitely worth putting the effort in to have what you need immediately at your disposal.
This is the perfect guide for anyone starting out, the mise en place tip is a total life saver in the kitchen🍳✨
I appreciate the clarity.
This deserves more recognition.
1:06 Yeah I been readin the wrong recipes lmao. First page is usually their life story that no one asked for.
So quick and efficient 😊 neat and accessible! No unnecessary words or movements.
Your clear instructions make everything easy to understand!
1:35 lol ight that was actually funny
Thank you Chef Frank for helping me teach my middle school students skills they can use for a lifetime. We enjoy your humor and teaching style....(:
So true on hearing and smelling while cooking. It really helps.
I will definitely change the way i use my box grater now. That looks way better the way Frank did it.
I honestly learned so much just watching YT videos about food and cooking! All the little precious tips or ideas that once combined, makes me better at what I do. I have more creativity, I know what is important to do and to not skipped, I learned to be patient on some steps because it will be better at the end,... I always had a love/hate relationship with cooking, but it helped me a lot enjoying it better! And Frank Chef is just a perfect teacher! I love him so much 🤩
I love this dude and this video. He gives a lot of great tips for us beginners and I love his energy. I already love to cook and I cook every day, even though I’m still learning along the way, but he inspires me even more to get in the kitchen and make a delicious meal!!
I love watching chef Frank's videos. You can definitely tell he LOVES what he does and puts his heart and soul into his teachings and food. That's how it should be
I love chef Proto. He talks with such a passion for what he does, and what he wants others to learn. He inspires me.
Kudos for the nice and engaging videos. Maybe just a few tips on the carbonara. 1) Most of us Italians use more yolk and less egg white, or even just the egg yolk. You can count 1 yolk per 100g of pasta and then add one extra yolk to the total: 300g of pasta would make 4 yolks. 2) No oil: put the guanciale on a cold skillet and let it slowly get crispy on the outside (but still tender on the inside). 3) Garofalo pasta is excellent! Rigatoni would be the more traditional way. It helps scooping more sauce than spaghetti. 4) Lightly roasted and then crushed peppercorns do add extra flavor to the dish. The same works for cacio e pepe, which is nothing else than carbonara without the eggs. 5) Take out the cooked guanciale from the pan, in order to keep its crunch, and add it once you are almost ready mixing the cooked pasta with the egg/cheese cream. 6) The rendered fat on the pan can often be too much. You can take some of it out and in case add it later on. We use to add a couple of spoons of this fat to the egg/cheese cream. It helps tempering the eggs and makes the mix nice and creamy. 7) No salt in the sauce and very little salt in the pasta water (like half the usual amount)! Always taste your pecorino before preparing carbonara. The more seasoned one can be even too salty. And guanciale is quite savory as well. Parmigiano Reggiano can “soften” the strong taste of pecorino romano, but if you wanna taste the true Roman carbonara, use only pecorino romano. 8) Add very little pasta water. If it’s too dry, add some more. Too much water at once can ruin the dish.
Always find something valuable whenever i watch these tutorials. Thanks for your time and all the great motivations to get in there and keep cooking.
Tip 11: Enjoy your meal. Don't rush it down while watching Netflix. It's the reward for your hard work.
Another tip: use a bigger mixing pot than you need so you don’t spill food all over the place.
Who here just suddenly had the urge to learn how to cook?