Hey Bright Siders! Are you a meat eater? What is a perfect steak for you? Other cool cooking secrets are here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-aqX_6OCkr2U.html
"For perfectly fried onions, use both butter and cooking oil. Also, only use butter when frying onions for perfectly fried onions." Thanks mate. Great tip. Not sure what to do now.
Depends on what you’re doing. If you’re just sautéing them to toss them in a soup or something, then use oil. If you want to put them on a hamburger, use butter. If you’re actually frying them, why would you use butter? It has a very low smoke point. You would use oil if you’re going to fry them for onion rings, for example.
The best butter: Melt butter in well-buttered frypan, drop butter in, cook until buttered. Add butter if desired. Remove from pan, spread butter on buttered butter. Finish with a dollop of butter and stir in some butter.
2 minutes in and I'm blown away by the brilliance. Don't cook frozen meat and make a brine. Wow...the walls keeping us from this knowledge are just crashing down.
There is an mistake in video - when talking about reducing the acidity animation shows from PH 7 to PH 1 what in fact would be increasing the acidity. Neutral PH equals 7, all below are acids, above 7 are alkaline.
These clickbait video titles are killing me. Could be called "10 cooking tips you would learn immediately if you were a cook at a decent restaurant, and 5 tips that really dont matter much at all."
Really bro? It doesn't neutralize the acid, it only changes the flavor. Making it sweeter. If you can't provide any info explaining how i'm wrong, on this 'scientific' level you're striving for... don't bother telling me that I don't understand something making something else Sweeter. If something sweetens... It's a sweetener. PS. you're lucky I even responded to you when you tried to used the word "oviasly" in a sentence while trying to make yourself sound smart.... Good move.
+Bubblezlot I was so confused when you said "8 years of school", then I remembered Pre K and Kindergarten exist... Regardless, I wish you a good academic experience in the future, make the best of it! Have a great day everybody, best wishes ;)
One great tip I learned is for dried herbs and spices from your spice rack: Instead of just adding them straight from the jar or tin, put them in your hand first then crush them with your other hand into a fine powder. Next time your cooking try it--smell the herbs in your hand both before and after you crush them and you'll find the aroma (and flavor) absolutely explodes. This is because they are freeze-dried, and so crushing them breaks down and releases all the oils that were frozen inside. I swear you'll never just add them again for the rest of your life--you're WELCOME!! :)
Never freeze beef. The blood/myoglobin crystallises and even once defrosted (not unfreezen lol ), it will always be super tough. Chicken is the only meat I will freeze.
Jason, I agree unless you're talking about commercial flash freezing. But yet freezing at home destroys cell structure. Moisture will cook out and texture will be off.
My favourite tip was definitely "allow soup to cool before eating it but don't let it go cold". If only I hadn't known that since the first time I ever ate any type of hot food.
Dominic Cooke it want new to me because i recently learned it on my own but i used to eat my food as Soon as it was done burning muy tongue almost evrything
MrAntiKnowledge "everyone who doesn't live on instant ramen already knows" Uh... Some of this stuff I never learned watching my family make home cooked meals every day growing up nor have I been constantly glued to cooking shows so speak for yourself. My family was the type to thaw meat by leaving it out on the counter for 6 to 8 hours and didn't make home made soup stock. Nor did we do the fancy frying of vegetables before throwing them in our homemade soup because we rarely used veggies that were not frozen or came out of a can, and all our seasonings were bought pre-ground up so we didn't have fresh herbs. I didn't even have ramen for the first time until I was a teenager though. XD My cooking knowledge I would say is a bit above mediocre, but it definitely isn't 5 star chef level either. Based on my personal experiences and knowledge I would call some of the things shown a lot fancier than what I was raised with lol.
Yeah but the thing they think is the secret isint that you shouldnt fry frozen foods but you need to take out the steak( unfrozen) and leave it in room temp for an hour or so before frying it, so that it isint as cold to the the touch as it would be, just as roomtempered butter is the best to use in baking room temp meat is best in the frying pan, but its meat so leaving it out over night is too risky. I AM a proffesional chef, and those "secrets" here are very common knowledge but its clickbait soo I agree with the non stick pan though its only good for pancakes and omelettes. If you want a crust you just dont get that with a nonstick. But Im still puzzled by how some ppl cant even Cook to save their lifes( very Young kids are the exeption)
Mad Lion Im a PRO chef and it actually is so weird how little some ppl know about it like they try to panfry spinnach or they are afraid of eating raw fish yet like fish that has only been in a blend of water, sugar, vinegar and spices and has been sitting in that blend for weeks( its still raw fish or rather its old raw fish).
Those aren’t “clear broths”. Clear broth is consommé and is made with a “float” of minced meat, vegetables and eggwhites that filter the broth. Also broth is the opposite of clear. These were stock recipes. The chicken one is called a “white stock” as none of the ingredients are roasted and are used raw. The other is a “brown stock”, you roasted/caramelized ingredients before making it But what do I know, I’m just a chef
Obvious NOT! Since it is REALLY called a yellow or brown stock. You use yellow stock for Risottos and brown for soups. I roast my bones too and use an oven like real chef not this loser.
One method I've been using for years: Instead of adding sugar to your red sauce( pasta sauce, red gravy, etc.), fry your tomato paste over med-low to med heat in a bit of oil ( I prefer olive). This eliminates the need to put actual sugar in your sauce by caramelizing the sugars in the paste. As you fry the paste, you need to flatten, mix and stir it up every several seconds, or so. You'll see the paste getting darker, as cooking progresses. Please, be cautious, as the paste will spatter a bit as it cooks, and while not super painful, the spatters still make you jump a bit. I suggest using a long-handled, wooden spoon. I almost guarantee that you'll never go back to using sugar in your red sauce, ever again.
I hear you. I get how this could throw one for a loop. To be clear, you really do need to counter that acid somehow, but granulated sugar or other sweeteners are NOT the way to go. I've also seen that folks whom would consider them selves "old school" cooks, use finely grated carrots to neutralize acids. It essentially dissolves into the sauce. I've only used the fried paste method, but can attest to the flaovr of carrot-sweetened sauce, and it works, as well.
Harold Mosley Maybe I am dense but I DON'T understand the need to counteract acid. In fact I am likely to add a squeeze or 2 of lemon in my sauces (hehe I consider it my secret ingredient). I realize I have almost no understanding of how the world at large makes their food. *one time a friend asked what's that cooking? me: spaghetti sauce. her: you make it yourself? me: is there any other way? her; yes, it comes in a jar. (jarred sauce is full of sugar.)
When you cook pasta, the water will have a lot of starch in it. Save a little to put in your sauce. The sauce will stick to the pasta better when you apply it later.
This is honestly one of the funniest things ever.. I've been laughing at this for *15* minutes straight btw i'm not saying this sarcastically.. I've been actually laughing so hard at this its just that im not in the mood to be like 'OMG ITS SOOOO FUNNNY XDXDXDXDXDXD' but i'm currently thinking that
TIMESTAMPS The perfect steak 0:47 The juiciest meat 1:31 Flavoring spices 2:24 Light and airy dough 3:05 Fish with a delicate crust 3:39 Cooking steak without oil 4:13 Creamy mashed potatoes 4:41 Excellent cream soup 5:29 The best pancakes 6:19 Sugar is not for sweetness 6:51 The most difficult one: perfectly fried eggs 7:15 Clear broth 8:10 Crispy bread crust 9:06 Cook onions correctly 9:46 Don't be afraid of garlic 10:32
Um. Brining? Toasting spices? All of the things covered in this video are easily accessible in videos all over RU-vid. Hate to tell you, but they aren't secrets, and they aren't only revealed at culinary schools.
Hm, then I don't think I'll be subscribing. Don't care to support click bait. Sad, because the info is fine, plenty of people could find it useful, but it's misguided by their desire to get attention.
We all want to make money at some level, and the message (that I hopefully will convey to them) is that it can be had pretty easily on yootoobz, and doing so on the up and up, not with deceptive practice. Lots are doing it these days! Wonder if they actually read these comments, huh...
OneironauticalOne well that also depends on the garlic and onion. I like the smell too, but sometimes if the ingredients are of a off breed they can smell and taste terrible.
Have you seen the video where a man is driving behind a truck full of chickens and one jumped out, the driver behind the truck jumps out of his car and grabbed the chicken and put it in his car. It's part of a longer video, that chicken thought it was getting away, instead ended up on his table. Hahaha!
I never thought garlic was an unpleasant smell. Driving through Gilroy California is fantastic. It is called the Garlic Capitol of the World, and smells wonderful. :D
I don't know where you've been, but these are hardly secrets. And a great way to cook a steak (this is old southern trick) -- heat up a cast iron skillet until it's kind of blazing hot. Salt it. Just salt. Throw that steak (dry it off first) in there, turn it after a couple of minutes (you have to get a feel for how long to cook the steak, which of course SHOULD HAVE BEEN OUT OF THE FRIDGE FOR AN HOUR, and turn. If you do it right, there won't be a drop of juice in that skillet. No, every single drop of it will still be in that steak, and you will have a fantastic crust. One thing, if the steak has connective tissue on the edge, cut through it first so your steak won't warp up on the edges.
By adding buttermilk, you are adding an acid. It helps if you add enough soda for the acid to react with. Otherwise you may just be adding an acidic flavor. But that can be good too.
The pH thing is wrong. The sugar masks the acid taste. The pH does not change. And even if it did, any liquid that is less acid has higher pH, not the contrary. But overall nice video. Sorry for the input.
Sugar is neither an acid nor a base. Pure sugar, or glucose, is a neutral substance. A neutral substance is a substance that does not exhibit acidic or basic properties. Neutral substances like sugar do not trigger a reaction on a Litmus paper.
Wow. Didn't know other people aside from myself were culinarily insane enough to try and adopt the sour cream in pancakes trick. I've been putting a mixture of sour cream and a bit of vanilla extract in my pancakes since I was little.
Reducing "sourness" means getting something more basic, which traduces on getting the pH level UP, not down as you show on the video. Also, 7 is neutral, and sour in UNDER that.
Chevy this one is for you, I have been cooking perfect eggs for quite a few years now, 1 x non stick frying Pan with a lid, teaspoon of butter, heat up the pan to number 6 out of 8, watch the butter melt, add egg, wait until the egg white goes white , you will see the top of the egg is still see through add a bit of water and put the lid on and you should have an egg where the white is cooked and the yolk still in a liquid state, this whole process should take about 30 seconds, use paper towel to absorb excess water and serve, if you want harder eggs let them steam a bit longer with the lid on with enough water
That's almost exactly how I do it and they're the best eggs I've ever made every time. It's really fool proof once you get the timing down because it cooks really really fast using steam.
Yes, but I usually have at least 2 or 3 cast iron pans on my stove while cooking. I recently started sanding down the cooking surfaces on my cheap ones so they're smooth as glass, and re-seasoning them.
Chris Miller I have the set my Father-in-law gave me, the ones my mother bequeathed me, and one huge Dutch oven I bought. I have a couple non-stick skillets, but on the whole you just can't go wrong with cast iron. I just wipe mine out, super-heat on high until the water evaporates, then spray with PAM. Wipe with paper towels, flip it onto the burner, wipe the bottom, give it a 30 flame, viola. I only bake season my pans with Crisco about once a year.
Chris Miller Lodge is a good brand. But yes, finding old ones at places like yard sales is a gold mine if you can see past rust. To save some sand time, just wipe heavily with Crisco first and bake it an hour. You will likely not even need to sand. 😃
Almost all of mine are Lodge, purchased new within the past 10 years. Had I known better back then, I would have purchased old or rusty ones from garage sales.
+Twiggy Yeah, most of these 'tricks', if not all, are regularly shown on cooking shows. Half of them are shown when you watch 1 Oliver and 1 Ramsay show.
Nothing better than well-seasoned cast iron. It takes a long time to season them properly I used my wood burning stove while heating the house during the winter. every time I added wood to the stove I would give the pan a thin wipe of olive oil. It takes about a month of that to get seasoned very well...
AP: And eggs... and bacon... and pancakes. Cast iron is the best; just make sure you go over it with some vegetable oil on a paper towel before you use it, to wipe away any rust.
The real "trick" is to cook them "sous vide." You vacuum-seal the steak in a sealed plastic bag, and cook it thoroughly in water that is precisely the right temp, and then you take it out and throw it on a real hot grill just to crisp the outside.
His sunny side up eggs need work. I suggest that you add a 1/2 teaspoon of water beside the eggs and cover them with a lid a minute or so before serving. Spooning hot butter on the eggs is time consuming and the yolks will be cooked from underneath by the time they turn white on top.
its a trick... ordinary cooking rule is when you want to cook something, put it on heat, wait until its cooked. cooking has only 1 rule you know,, and thats to cook it.
Many years ago, a 3-star Michelin chef let me in on a secret with regard to strawberries. Cut your strawberries in 2 or 4 pieces (depending on the size of the fruit), sprinkle them with a bit of sugar and grind some *black* pepper onto the strawberries, and let them sit for a while. The *black* pepper enhances the flavour of the strawberries like nothing else!
The sugar bit is decades old and woks for any fruit. It is called plumping. I do it a lot and then just not add additional sugar when making a pie or jam or sorbet. Never heard of the pepper trick.
A long time ago back when the only chef on tv was THE GALLOPING GOURMET GRAHAM KURR/CURR (?), we were taught that for the perfect salad USE ONLY WOODEN SALAD BOWLS AND ALWAYS RUB SAID BOWLS WITH A CLOVE OF RAW GARLIC BEFORE ADDING THE SALAD. But I have never heard of rubbing a plate with garlic. ???????? 🤔🙄
I think it's safe to say that most people have heard of these "hacks" before watching this video, but cast iron pans and butter make just about everything taste better! In reference to the pans, you can fry with them, bake with them, saute with them...the possibilities are endless. The butter always gives the food a really nice buttery crust, love it! Yum!
So many errors here. All the tricks you are doing WRONG are against chemistry ⚗ reactions: maillard reaction is what you're looking for. Sugar for tomatoes, lowers acidity but you wrote pH scale go lower. That's where acids are! And seriously? Butter isn't always the answer.
congratulations on passing high school-level chemistry. Yes, we know that "making it less acidic" means "higher pH," you're so very clever. He probably just made a mistake.
PLEASE never cook an egg like that are you INTENDING on cholesterol problems? As someone who went to culinary school: cook at egg (or any food) BY HEATING THE PAN UP FIRST. throw any oil into the pan and it should melt or sizzle quickly. You can even test this using water, as it will fly across the pan rather than sit there and sizzle. The heat will cause the oil to create a more none stick barrier, instead of cooking the oil or butter to the pan. Sunny side up eggs are a low temp, and throwing a dash of water in the pan before letting it sit with a cover for a moment. Fried eggs are medium head and flip. Over easy are low heat and flip.
I knew everyone of these and have never been to culinary school most are just common sense lol the title of this video should be cooking at home for beginners
I haven't heard of some of these techniques before, but get the same result in using other methods. Can't agree on the crisping doesn't happen in non stick pans though.
these aren't even common or good tips. if you know all these, your a newb, who act like these are things every cook knows, and just lying lol. no cook uses these tricks.
SadRahne dont use oil, use clarified butter? Melt the butter and use the clear yellow oily part, not the whiteish part. It has a higher heat point than oil plus it adds flavour.
I had to stop watching. One day, video content will come with the various tracks unmixed, and the viewer can decide what s/he wants to hear. Music tracks are almost always poorly chosen (percussion is never a good choice over narration) and waaay too loud.
At 00:58 the you state the steak is still in the freezer. But at 01:02 you state the steak has just been taken out of the fridge. It can't be both. Which one is it? It's going to matter A LOT because from one it's frozen to about -20°C and the other will be around 3°C. That's a big difference.
I like my steak just right medium rare - not rare, not medium. I can only judge how long to cook it if it has attained room temperature before I cook it.
I would add that when cooking a protein like steak or chicken, after cooking, allow it to rest at least 5-8 minutes before slicing into it. Place it on a warm porcelain plate or any plate and cover with foil or store it in an oven or microwave that is turned off while it rests so it doesn't get cold. Resting allows the meat to retain most of its natural juices /moisture. This is a step that even restaurant cooks underestimate, leading to dry food.
Sugar doesn't affect the pH of tomatoes, only our perception of their taste. This is why ketchup is such a calorie bomb, they add as much of the stuff as they can get away with to make it taste better...
When tomatoes are cooked, especially completely, as they are when making soup, they become far more acid tasting, and a LITTLE sugar can make the perception of "acid" more mellow.
Oh My! At 00:34 you show a place setting that is set completely wrong! 1. the fork goes on the left. 2. the knife goes on the right. 3. the blade of the knife is supposed to face the plate. Terry Thomas Food Photographer Atlanta, Georgia USA
7:00 did no notice that it says "the sugar reduces the natural sourness" while they show the PH number decreasing? Yes, reduce and decrease are synonyms, but that is ignorant of chemistry. #sigh
@Snuffels11 I will never understand people like you. You are obsessed with having your food taste like something else. Everything you describe overpowers the flavour of any dish you put them on. I can't even eat regular butter any more because it just tastes of salt now and there are people like you ruining restaurant food because for some reason people think you have to use salt and pepper or something similar just to cook everything so it's ruined before it even hits the pan. You know your food isn't all supposed to taste the same right?
My grandma used to add some baking powder (a pinch or two, or more, depending on the amount of flour she used), then she put the bowl with the dough in some warm place, while preparing a dressing or filling for the pancakes.
I do not have the qualifications but I once held my own kitchen with all fresh home cooked food. It hurts me more than yourself probably, as I have learned this first hand and not been taught it lol
Room temperature eggs are only a big no-no in the US. If you ever go to another country, don't look in the refrigerated section for eggs. You won't find them there. Many years ago I lived at a construction job site with my husband. We had no electricity or running water there. Ice chest space was *precious*. I didn't keep the eggs we brought there every Sunday night in the ice chest, I kept them in their container in the cupboard and for five days, they were fine. Of course, we didn't eat them raw, but we did eat them over-easy and soft-scrambled, and we were fine. Never got food poisoning once.
Well provided they are in their shell you should not refrigerate them. You keep them in the cupboard. Though Environment Health agents in the UK demand you refrigerate them for 'safety' ... They just go off quicker..
You have to be patient for Sunnyside up. Pan and oil cannot be too hot, and as long as you are patient, the egg will not brown. It should slide out onto your plate.
@Chevy I forgot to mention that spooning the hot oil onto the top of your cooking egg will help cook the top of the whites without cooking the yolk. You can do that or cover the raw egg, which gives you a sunnyside up before the yolk gets done. The whites are still raw if it moves when you jiggle your plate. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-X5oD_thIk3c.html
heat a very liberal amount of oil in a pan, or a wok, on medium to high. egg should start sizzling right away. baste egg with the oil. should be done in a couple of minutes and have crispy bottom,, runny yolk, thick bubbly whites. i will fight everyone who says to use low heat on a fried egg. that makes it look prettier, not taste better.
20isBeast, I wholly agree with you. I use FROZEN butter when I make a pastry dough. The tiny chips of butter in the dough create the separate layers in the dough that make it flaky.
Bake something as simple as chocolate chip cookies and you will see that 20isabeast is correct. Melted butter leads to flat, hard cookies. Cold butter and a little extra flour - and/or cold dough right before the oven - leads to puffier, softer cookies.
xMrSmarTx, assuming you are speaking to me, you do NOT need to melt the butter. The butter will melt during the baking process. The frozen, solid, tiny chips of butter will create the layers that make pastries flaky.
I am not going to watch BRIGHT SIDE videos anymore. I click because the topic looks interesting then I end up stopping 2 minutes in. This happens with all of their videos. Why? TOO MUCH TALKING! Just get to the tips. Blah, blah, blah! Also, the sing-song tone of the speaker's voice is just too annoying.
Yeah, cook on minimal heat? Like, I recorded how long it took butter to melt on the lowest heat, took literally over 10 minutes. The butter was a bit cold though (it was sitting out but it was cold inside). By the time my eggs are done it'd have been over an hour lol...
