Here are the techniques I learnt working as a chef to build depth and balance flavour in every dish. MY PRODUCTS: https://bit.ly/AndyCooksEssentials MY COOKBOOK: https://bit.ly/3WVoXAN RECIPES: Rice Salad - https://www.andy-cooks.com/blogs/recipes/rice-salad Chicken Curry - https://www.andy-cooks.com/blogs/recipes/my-chicken-curry Seafood Pasta - https://www.andy-cooks.com/blogs/recipes/spaghetti-with-prawns-chilli-and-cherry-tomatoes 00:00 Intro 00:47 Stock flavours 02:17 Shellfish oil 03:31 Tempering spices 04:41 Build base for tomato sauce 06:21 Tips for building base flavours 06:57 Middle flavours 07:43 Maillard reaction 09:23 Chicken curry middle flavours 11:28 Brining protein 14:01 Temperature 15:18 Resting braised meat overnight 16:28 Finishing flavours 17:11 Adding acid and finishing spice 18:46 Vinegars 21:00 Prawn pasta 23:25 Herbs, lemon and lemon zest FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Editor: Caleb Dawkins Videographer: Thiago Saramago Kitchen Manager: Sarah Allchurch
ADVERTISEMENT
One of the best home cooking videos out.
This is probably the best cooking youtube channel I've ever come across
Dang. The mushroom cooking example - mind blown!!!
Thank you Andy for sharing this information. Now I know why my cooking needed more umfff and you only get that when you learn from a great cook or chef.
Truly outstanding presentation.... We weren't taught any of this fifty years ago when I began my cooking apprenticeship.
I have been a fan of your cooking/teaching for a while. I love your channel, thank you for sharing your talents with all of us. We are so lucky! My adult daughter (37) asked me (67) the other day why I was drying off the chicken thighs before I cooked them...I said darling, we need to achieve the Maillard Reaction for depth of flavor!!!!!!!!!! Thanks to you Andy, my daughter looked at me like, damn girl you got this!!!!
This video feels very calm and simple. It shows that cooking at home doesn’t have to be complicated to be enjoyable.
It is a pleasure to learn so much from a professional chef like you. Thank You.
A good Sichuanese pepper oil is also a game changer.
“Fully respect that it’s an extra bit of fucking around”. Okay, I’m sold. This guy understands me.
S.E. Asian cooks will grate the coconut meat and squeeze the cream ( first squeeze) then milk ( second and third squeezes) then use the thinner for the first part of the cooking of a curry. The creamy first squeeze will be added at the end of the cooking. So when using canned coconut cream the creamy first squeeze rises to the top. I upturn the can and open it to pour off the thinner liquid to start the curry. A note regarding Garam masala- this is not just Andy’s idea- this is from the tradition of Indian culture (thousands of years of cooking) Andy is faithful to the cultural traditions while adding entirely personal and tasty twists to his dishes. Kudos! Excellent videos. Thank you
Vietnamese here 5:08, you can replace anchovies by "nuoc mam nhi" or "nuoc mam", basically it's fish sauce, umami bomb too ❤
I learned more in this video than 100 YouTube videos. Thankyou!!!
Thanks a million for your time in sharing your experiences with us.
After extracting the oil, the shrimp shells still have loads of flavor. You can turn them into a sauce and strain it through a chinois — oil + sauce from the same shells.
I feel validated seeing you add miso to stew. Once I made a chicken soup to watch a game football game with a few friends. When I tasted it, it was flavorful but was severely lacking something. Had an “a-ha” moment and threw in a small scoop of miso. Secret ingredient!
You’re so thoughtful in your words and your cooking. Thinking of allergies, vegan or vegetarians. Such a good teacher.
The lemon zest really brought that pasta alive in my opinion 😂
I never saw using the cinnamon stick in the pan until this week. This is the second time to see it. Love picking up just that.
Perhaps the most important cooking video ever known. Done with humility, style and aplomb. Well done.