I’ve been cooking at home for decades and I’ve discovered it is always wise and helpful to stick with the basics even when you’re turning up your game to more complex cooking techniques. Your channel is the closest to perfect for not only training students that are just beginning, but to refresh the working memories of things we discovered in the kitchen long ago but have somehow let go of to the demise of a dish we thought we had conquered. I totally appreciate your efforts and content. I’m also sharing your channel to several friends whom I’m asking to subscribe and support what you’re doing. Thank you so much for this excellent structured programming. Stick with it and keep striving for excellence.
I'm not here to be entertained. I'm here to get knowledge and this channel is just perfect. Keep it up and don't worry about subs. They will come. You are doing amazing job.
I just wanna say I REALLY enjoy your videos and how you explain. I payed 10,000 to go to ADVANCED culinary college here... I learned NOTHING. I'm a home cook with a dream of owning a restaurant in cuba at retirement. We WERE supposed to do interesting stuff, but instructor chefs changed 3 times in 15 weeks. So I am about ready to cry, I could have most of the knowledge minus running a place (i guess). from youtube! plus a free book... painful! anyhow, keep up the spirit and vids. btw for frying pans, totally with you on cast iron and tip for some maybe as i'm older and not that strong, i bought a ninja foody pan that says 'as good as cast iron' and so far, i must say i'm very happy with it minus even though it's the large, my induction stove doesn't like it, have to use it on smaller burner, but that could be this particular stove that I am not really friends with. I will make sure to watch all of your vids :) happy teaching (found you through another vid of a friend of yours somewhere btw)
I have been enjoying your series so far. As a homecook, who has really only started to learn how to cook the last few years, I have enjoyed so far seeing how much knowledge I have retained as well as eager to learn new skills to use. I am getting ready to start replacing my current pots/pans so this was useful. Years ago I had bought one of the store kits and realize I never used most of them. So far my favorite are my couple cast iron fry pans as well as my newest splurge of an enameled cast iron dutch oven. Thanks again for your content. Even though I am not your intended target audience I am really enjoying it!
I tried several all clad cheaper alternatives. None are as good but Viking is pretty good. Just get the all clad d3 pans if you can. The d5 are too much and slow
honestly i think all clad is overhyped and really expensive. you could arguably grab some vollrath pans from webrestaurantstore.com and be equally as happy
@@BrandonDearden as far as what’s available in most consumer stores and the durability of the product, I think they are still the best… but you should wait for a sale
I bought The Great Courses "The Every Day Gourmet" with Chef Bill Briwa on DVD back in the day. Solid work and taught me a lot, but it isn't very easy to fire up my Windows 7 PC, pop in the DVD and grab some pointers. That's what I love about what you are doing here. I will be able to pull out my smart phone and access all of your knowledge. I also love being a part of this when it is so new. 3-4 comments, a couple dozen likes - it WILL grow and I can't wait to be able to say I was there at the beginning!
I think you are referring to induction over gas and I prefer gas but can equally execute with induction. with induction it is more precise and used by chefs for ultimate temperature control. and induction/electric is just a lot safer so you will see that in most homes nowadays. They both have their pros and cons.
Question: I think you missed a very important category “carbon steel” lighter version of cast iron. Also doesn’t have the obvious pitfalls of non-stick. Just about any wok is made of this. A handful of well known companies ( usually French) at reasonable prices.
