These are mistakes almost everyone makes. So sad :( Get My Cookbook: https://bit.ly/TextureOverTaste Additional Cookbook Options (other stores, international, etc.): https://bit.ly/WeissmanCookbook FOLLOW ME: Instagram: https://www.instagram.com/joshuaweissman Tik Tok: https://www.tiktok.com/@flakeysalt Twitter: https://twitter.com/therealweissman Facebook: https://www.facebook.com/thejoshuaweissman Subreddit: https://www.reddit.com/r/JoshuaWeissman/ Discord Server: https://discord.gg/joshuaweissman --------------------------------------------------------------- Frying Chart: https://bit.ly/FryChart
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Baker/pastry guy so never have i seen the use of fine sea salt for baking or pastry. Diamond kosher salt in everything. Maldon for finishing.
Again ,I like that he says to adhere to the recipes even though some chefs say to " experiment" with ingredients.Which is fine for somewhat experienced home cooks😊
3:50 wow this worked! I tried putting my steak in the drawer to rest while I prepped some sides. I remembered it was there a week later and it was delicious!
Your channel deserves to blow up.
This deserves more love.
Learning to wash rice is one of the best things I learned. Understanding fond & deglazing, too!
0:28 pat before sear 0:46 cook with acid 1:13 wait on adding garlic 2:02 don't overcook veggies 2:43 use sharp knives 3:26 use enough fat/salt 3:47 clean as you go 4:10 constantly stir food 4:45 proper food storage 5:11 clean knife after every use 5:31 use the right pan 5:56 toast deez nuts & spices 6:14 how to crack an egg 6:31 pre-measure recipe ingredients 6:53 box directions are suggestions 7:16 don't overhandle food 7:44 keep tools near you 8:13 set a timer before walking away 8:31 cut your own veggies 8:55 soften butter when called for 9:10 proper cutting board material 9:40 don't use oil in pasta 9:56 don't use soap on cast iron 10:27 precise measurements 10:49 wash rice 11:22 don't use apron as towel/oven mitt 11:32 make your own stock 12:03 dont' start steak in butter 12:27 carry-over cooking 12:43 don't add ingredients at same time 13:05 don't rinse cooked pasta 13:25 grind your own spices 13:40 dont' substitute ingredients 14:06 temp control 14:29 mince your own garlic 15:05 parchment paper in (cake) pan 15:48 use a time when baking 16:05 don't use metal in non-stick pan 16:17 use the correct fat for the jorb 16:38 seasoning pasta water 16:59 use enough oil when searing 17:21 reduce sauces properly 17:48 taste as you cook 18:21 rest protein after cooking 18:34 pre-heat pan/oven 18:50 which salt to use 19:25 wash produce 19:42 don't oil grill grates 20:00 check all appliances when done
I'm a big proponent of 'A sharp knife is a safe knife'. As a home cook, I use a honing rod every time I do prep and sharpen on Chef's Choice on a quarterly basis (End of March/June/September/December). While I am good with both oilstones and waterstones, they will take a lot more time than a higher-end electric sharpener. I experimented with some other electric sharpeners, but they did not do it for me. Tip: For an extra-sharp edge, during the final polishing step, the last 3-5 pull throughs should be VERY light, almost lifting the blade off, for a very light polish. (Note: I do not get paid for promoting their brand and am not affiliated with that company, other than as an owner of one of their devices, bought at full retail rate).
Great advice! Another tip I would add is having a little bowl for scraps next you to while you're prepping/cutting food so you're not going back and forth to the trash can
Thank you for your lessons. I have always put oil in my pasta and I rinsed as well. I am 61 years old and I'm still learning so much from you!!! Thank you.
Your hard work really pays off.
Super useful tips—definitely avoiding these mistakes in the kitchen!
i love how a lot of these tips also apply to anyone working as a line cook
I've been watching cooking videos for mostly my entire life...Josh you are BY FAR THE BEST EVER! If this is too much for some people, start with easier stuff; James Barber, Martin Yan, Michael Smith, Lydia....Josh, you're the best!
2:47 a sharp knife cuts what you want to cut
11:15 so I’ve known this tip about rice for years, but you know what? I can’t help that I like rice that sticks. I think I got taken to Chinese restaurants so much as a kid and just brainwashed me.
As a person with multiple food allergies, I’m often substituting in recipes. You are right to say it doesn’t always go well.. 😂
“You don’t know what your mistakes will be, until they happen” is life advice fr
I've been practicing my cooking skills cause it's time to level up. One crazy thing I've seen SO MANY times when I've cooked at friends' houses or at gatherings is not turning off appliances, specifically glass top burners and gas grills outside. I did not know it was that big of a problem. 🙏
Thanks to your channel, I never stop delighting my loved ones with new, interesting food)