The 9th level of multimedia popularity over the Internet: posting irregularly and still holding an adoring fanbase who are just astonished to see a video longer than 10 minutes
There is never a point that you are done cooking vegetables, not is there a definitive ranking of what is better or harder than others like could exist with meat; if only because there's so many kinds of vegetables and like a million preparations. If meat is a ladder, vegetables are like a roadmap of an entire continent.
@@averagejoey2000 Joseph is absolutely right but certain aspects similar to meat still apply. Cook it till it's edible, Cook properly, Cook to enhance flavour, add cultural aspects, add bulk with consistent quality, Apply complicated techniques, MoLeCUlar cooking ( Chefsteps has a ton of videos on gels, foams, and spherification)
so glad your brand of youtube home cooks exist, im sick of everyone else doing caviar and lobsters in a ribeye or some bull. while i know some of this information (im on the meat chapter of food lab) i still feel like i can learn something from you and have a conversation about food, instead of feeling yelled at by a guy who's lifestyle isn't relatable.
woof woof: I believe you would like "Budget Eats" by Delish, June is an amazing cook and her content is unlike anyone else. Also, "J. Kenji López-Alt"s channel (author of The Food Lab). One of the best chefs is Lucas Sin but he doesn't do a channel, you just have to look his name up.
Before going into this video I would have said I'm at level 5 or 6, now I realize I'm at level 3. The path is long but rewarding, guess I'm going to go buy some duck breasts.
Funnily enough I've never actually managed to BBQ anything successfully but I've been a baker for 10 years so I make dumplings and pastry based dishes with ease.
I dabble in level 7 but have never attempted 5 and 6. Consistently 4. I don't think this is like an experience bar to move on to the next level. Experimenting outside of your normal range will potentially benefit the earlier ranges
did the chicken thigh thing it worked like a charm. Combine that with my homemade *family recipe* buffalo sauce and that shit slapped. Thanks Internet Shaq.
"Too bad my wife is pescatarian" ahh so that's why like every date night video is fish. Kind of a bummer because my wife's the opposite and won't eat fish so I can never use those recipes.
Hey Shaquille, I know this is 3 years old now but just wanted to say thank you for this. I've been cooking with my family ever since I was old enough to reach the counter but moving out for the first time and being on my own has added a significant level of intimidation to things I'm otherwise used to or that would be handled by my parents while cooking dinner. So seeing videos like this has restored a significant level of confidence in my ability to cook, and having people like this as a lifeline for learning more challenging meals has been a breath of fresh air. Thank you.
I almost failed level 1attempting level bbq around 15 years ago. My friends were really nice about it considering everything could have made them sick. I’ve done a few level 8 feasts. But I feel like I skipped on the laborious dishes. A lot to consider. Thanks!
at least 6 I think is the minimum he is requiring to qualify for this step. 6 would be a pretty small thanksgiving gathering for most people I would think, but certainly not at all abnormal if you're living away from home or something for instance. If you realize that on average a western family has 1.5 kids then we could mathematically imagine that a given 2 adult household would have 4 parents, 1 sibling, and 1.5 kids. If the sibling is also married with family thats an adiitional 2 parents, 1 significant other and 1.5 more kids. Potential grand total average family 6 grandparents, 4 adults, 3 children. I don't really know why im doing this exercise at this point.
@@thejesusaurus6573 ummm... wat Honestly though I’m impressed and can objectively appreciate the math and thought you’ve put behind this, but I’m dyscalculic so you lost me at “mathematically imagine” 😂
I was about to say, my first Thanksgiving cooking solo was 29 people. It wouldn't have been possible if I didn't have a second kitchen to use for prep and holding
In Argentina we do what we call an "asado" on sundays. It stands for "roast". It lies somewhere between a cookout and a feast... the main dish is roasted cow ribs, served with various salads (potatoes & egg, rice & tuna, greens). The person who cooks the "asado" is called the "asador" and it is tradition to clap and cheer when he brings the meat to the table 😌
Shaq, i love your style and for that, i've watched the entire thing. I rank myself at level 0 because i'm vegetarian, so who gives a shit either way keep up the great work
As someone who’s graduated Culinary school and worked in kitchens for 5 years, this video is so accurate, i only think that the barbecue level and the level of feast could possibly be swapped as a result of location, here in Canada were not smoking as much meat as were cooking feasts
I'm at Level 5 -- just moved into my first house and I've never owned a grill. Looking forward to Spring/Summer where I can start exploring this whole world.
Ayyy skillshare sponsor, moving up the ladder. Your videos are exceptional, your content is one of the best on youtube, entertaining, funny and educational! Always happy to see a new video come out.
I can do some things like crimp dough around a soup dumpling because I grew up doing it, but I definitely can’t host a cookout or barbecue, so I don’t quite know where I land haha
7, 8 and 9 seem like three different skillsets that each elevate food but aren't really distinct levels of meat prep. Making complicated food with many moving parts, making lots of food and considering presentation and entertainment, and really understanding what is happening when you cook. The best thing I've ever cooked was a technique from 6 inspired by the skill at 9, and I served it at an event where the meat was made with the technique at 5 and the host clearly had the skill of 8.
"If you can successfully and reliably perform a cookout even after crushing a 6-pack on your own, you can call level five complete." Damn, what about 12 beers?
I would class myself as a level seven. Cooking for my large extended family (also Texan) was a big part of my culinary upbringing. Now I prepare feast style dinners 2-3 times a month for my immediate family! The menu planning and organizing what needs to be cooked when is half of the fun. ☺️ There is just something special in a meal that took days of planning and preparation. Thanksgiving turkey “Alton Brown - Good Eats” style is probably my favorite meal of the year.
I would say that I have a decent understanding of concepts up to level 4, but I want to practice the lower levels again with this new insight I've gained before moving up
I'm so happy you included Nowrooz! As such, I know I can make a feast, but I have minimal outdoor cooking experience. Kebabs in a impromptu tandoor? Yes. Chicken on a flame? Yes. Anything else? Basically no. Is there a level for those of us who have missed some levels? lol
As an aspiring vegetarian, a bad one at that, I would only rank myself as a level 3 or 4. I try not to buy much meat and only eat it when dining out. Thus I don't have a lot of experience in cooking meat. However, when I do I like to take all of your factors into account. I would love to see a video of yours that does 9 levels of cooking, period. Thank you for all of the great videos! Keep up the awesome work.
I'd say I'm a 7. I having a thing for making really laborious dishes and sharing them with friends. Pre pandemic in my group I was that weird guy always inviting people over for pho, ramen, and dumplings. Great vid as always
Yeah, my college parties involved me cooking a feast for my friends. Basically I would make a shopping list and have people bring me ingredients or money so I didn't go broke hosting. Then I'd "slave" at the stove (in quotes because I loved it) and serve it up with some type of alcoholic punch in bulk so we could have mixed drinks the whole night with no one having to do work lol. That freed us up to play board games and videos games into the night (or study when we wanted to have a party but finals were getting a little close). I would also teach friends to cook that never had to before. Again, they'd bring me what I told them to and I'd show them how to put it together (trying to refrain from being a control freak as much as possible during the moments where I let them take over lol) I miss those nights :/ I still do this with my bf, but it's just not the same as being "under pressure" knowing that you have a dozen guests to serve. It is nice that my bf (mostly) knows how to cook though lol
@@msjkramey That sounds awesome, you have some lucky friends, for sure. :) I think it's really sweet that you enjoy sharing your passion for cooking with them and I feel like I should do this more often - as soon as this pandemic is over.
@@rememberallende it's the best and you definitely should (as soon as it's safe, of course). Cooking is exponentially better when you do it in tandem or share your creations with other people. And I have some really awesome friends who were willing to contribute, so I'd say I was lucky, too!
What the hell? That is your definition of "weird guy". Dude, you are like epitome of the 👏 amazing 👏 friend who can cook. I'm trying to get comfortable of cooking food and sharing it for others.
I think I fluctuate on the scale from a 4-5 depending on how much I’ve been cooking lately. If I’ve just been tossing a salad or throwing a bunch of stuff in a crockpot and perpetually eating leftovers for weeks on end then I may undercook my steak the next time I make one. But that’s rare (😉) and easy to remedy. I’m not afraid of dry/wet brining and I know how to use my meat thermometer but there just truly are some times when I have to voluntarily move myself back down the scale after a mishap in the kitchen. There was a time in 2020 when my family was craving socialization so badly that we would grill in the backyard almost every night. We got pretty comfortable with the charcoal pit in our attempt to trick our brains into thinking that we were having a cookout with more than just our toddlers. I would like to experiment with more adventurous cuts and types of meat though. I love being adventurous in the kitchen. Great video!
I actually think that the order of the levels listed here can change from person to person, for exemple i personally find concepts and techniques of molecular gastronomy way easier than a cookout or a barbecue that requires a lot more attention and concentration for a longer span of time.
Great video,I'm always impressed with you're way of teaching and conveying knowledge. I'm surprised seasoning a meat/marinades wasn't specifically in it's own level. Also while traveling in south america I participated in what was like a luau when we hunted down a pig and killed it, prepared it and the other animals by taking out the insides or de-feathering it, then cooking it. That was on a tier of its own that took a whole community kind of like your feast level but by multiple people. I know there is much more like these you could have added but had to keep the video short and direct. Awesome job
I believe that I am at a high 6 on here. I do make laborious dishes every now and then, but it's typically not something i'm eager to do. 1 - 6 are thing I really enjoy doing.
I think your level of proficiency varies from meat to meat. Chicken, turkey, and pork I definitely operate at a level 8 or maybe even 9, but with many cuts of beef I struggle at level 2, and then with game meats, and mollusks I can barely ensure it's safe to eat
When you've lived your whole life thinking, "well I'm finally an amateur chef".... This guy comes a long and demotes you down 4 levels of confidence. I'm not even sure I know what meat is at this point.
I hate any type of grilling, because I'm really bad at it. I can't cook a perfect beef wellington, but I've handled Feasts in the past. So, levels 1, 2, 3, 4, and 8.
I've done some of the level 8 dishes, but I had to rely on others to make the feast sides. I have only a couple attempts at the level 7 meal, but I haven't got it down pat. I feel most comfortable saying I'm at the 4, my cookout and bbq leave much to be desired.
I'm fairly certain that I can manage not killing my guests, I'd say a solid 70% survive eating my food so that's nice. Also, I make a mean, and I mean MEAN hot water, definitely worth a try! On a somewhat serious note, though, thanks Shaq, your vids really spark my love for cooking everytime I watch them and always provide ideas and new things to try out. You really outdo yourself with every video you post, and this one is no exception. Very informative, with lots of great suggestions and techniques to inherit. Good job, as always, looking forward to the next bad boy the notifications tell me about!
My example of feast would be when u invite the whole fam to Christmas eve, talkin 30 to 40 ppl at home, fridge filled to the brim, burners and over working all together, while being in a crushing and humid Buenos Aires summer heat.
I place my soapbox next to this man. Also I started at level 6 and worked my way down, still a level 6 though, so i am proficient enough to make food taste GUD!
I have no problem claiming level 8 easily, that's the type of cooking I learned on. Living in a 6 bro house at 20 in college taught me to cook feasts 3-4x a week lol. Also, that's still my favorite type of cooking. I host friend dinners for 10-15 people several times a year and my uncles have given me the honor of being in charge of cooking at a lot of family parties (often 20+ guests). Living in Europe also helped. Lots of massive group dinners in tiny Spanish apartment kitchens. You think trying to cook for 10+ people is bad in what's considered a normal American kitchen? My apartment had 2 burners and an oven that could fit 2 chickens and that was it lol.
Yo Mr Shaquille, the word "barbeque" or "barbecue" traditionally means to cook mest over a fire. Like us Australian's use it. If you Texan's use it to mean smoking your meat, then great. But don't @ me because you don't like us using the word correctly.
I like to think I’m at a 9, having gone through culinary school and having a passion for food my whole life. Made Wellington and cassoulet a few year ago but I’ve now been finding a lot of joy in the simpler less labour intensive methods. Braising is a new favourite and I’ve found the key to making a good stewed dish is making some killer sticks to add instead of plain old water. Maybe you could do a video on stocks since it uses mostly excess products and will take anyone’s home cooking to the next level. Much love can’t wait for the next video in a month 😉
