@@omnipresentsnowflake4698 cooking = eating = surviving = living = enjoying So if you aren’t enjoying yourself when you’re cooking, are you really living?
ignore the fact that Daniel is bad at cooking, let's just appreciate the fact that Daniel somehow managed to effortlessly and skilfully spin his cat into an abyss when she walked onto the cutting board.
Quick tip for cooking with ADHD prepare ALL the ingredients before turning on any kind of heat. Just havw everything ready and close so once the heat is on you won't be runnig around the kitchen looking for other stuff and worrying about burning your food... Sometimes I even pour the amount of different spices I want in one bowl, so I won't have to worry about that while doing 53625 other things
Tip: you shouldn't keep your cooking oils, especially olive oil, next to the stove like that. They should be stored in a cool, dark place like in a cabinet or your pantry. Also, chicken sausage that is 3 days past the expiration date would be fine to eat, particularly if the package was unopened.
tho near the stove really will be fine. especially if on side that doesn't see heat. let's not complicate things for people. he'll be fine. (and yes, i can cook, and well. agreed that ideally the dark cab, but honestly when people cook they bring it down next to the stove anyway, so....)
A few things because you appear to be concerned with food safety (I am a State Health Inspector with FDA clearance meaning I inspect your everyday grocery stores and restaurants but i also do large food manufacturing plants) 1) Food in a sealed air tight package past the "expiration" (barring any manufacturing defect) will be safe to eat long after the sell by date on the food. In fact all food (by law) is required to be usable and safe to eat after whatever date is indicated on the packaging. 2) Wash your hands after handling raw chicken, it wasnt shown whether you did or didnt. Going from raw chicken to a salt and pepper shaker or drawers or whatever can leave traces of salmonella in the environment and you can accidentally make yourself or others sick. 3) You joke about putting a cutting board on a cutting board after meat but that is a very common practice and actually totally fine.
Appreciate this from someone with more credentials. Saw him toss the sausages and thought those were definitely gonna be fine still. If it passes the sight and smell tests, and isn't likely to be problematic, I'ma eat it. My record is 7 years expired crackers, a little stale but otherwise fine. Not that I'd recommend this extreme, but as you said, if it's sealed, it'll be edible a lot longer.
@@DaTimmeh I do not recommend 20 year old instant ramen. Edible, but not tasty, and your guts will churn for a few hours afterward. But it wasn't my fault! I was a teenager and the food was just there, not being eaten, and I don't waste food.
@@DaTimmeh Not even hundreds of years old honey from an Egyptian pharaoh's tomb? Pfff. There's also foods that go rancid but don't spoil. Remember, just because it won't make you sick or cause serious harm doesn't mean it's a good idea to eat! The medicine and extra potable water is far carbon-heavier than a few onions or potatos.
Says he can cook eggs, proceeds to make a restaurant style meal. 😅 Great job, you actually dovetailed tasks, you CAN cook. Timing everything to be ready at the same time is always a challenge.
@seanstettner4317 Interesting! I seem to remember a website that had a similar idea, but sometimes made.... interesting suggestions, like mustard soup.
the hardest part about cooking is spending $100 on ingredients for one meal and wasting 3 hours of your life making something that turned out just 'ok'.
As someone who's taught a decent number of people how to cook, this is a really rough way to teach yourself to cook. The high-level problem with your approach is that you're doing much more than you're ready for, which is causing a stress response that you have to manage on top of cooking. Then every time you do that, you're training yourself to associate cooking with stress, which adds to the mental overhead of cooking. Personally, I would start you off by making several batches of scrambled eggs, playing around with salt and when you take them off the pan. I generally like to normalize the idea that when you're learning, it's okay to waste food and botch dishes so that you don't carry so much performance anxiety. Simple eggs are great for developing that mindset because they're relatively cheap, so you don't feel bad experimenting. Scrambled eggs are also good for developing a sense of taking food off the pan early, because food continues to cook off the flame. And for developing a sense of seasoning (a lot of amateur cooks underseason their food because they don't have a good sense of what's too much seasoning). Commenting on what you did, it's best to have all your ingredients prepared and in place before you start cooking. You should also have a plan on the order you want to put things on the stove so that everything finishes at the same time. If you're prepared and mentally visualized what you will do, cooking will feel less stressful. As you noted, you set the pan heat too high. Eggs do better on medium-low heat. You also moved the chicken more than you needed to. Flipping chicken prematurely actually makes it more likely to stick. Finally, I do want to compliment your knife handling technique and your attention to cross-contamination. I really like your content, and hope all of that was at least a little helpful.
i think that most people just need to lower their expectations for the food they make. If they make scrambled eggs and its not perfect, ie, too dry or whatever, its still perfectly edible, so they have successfully made food, they can cook!
I got a twelve-egg hard-boiler. It’s has been sitting in my cabinet unused for a year. Also, Simple Green makes a “Simple Green D” disinfectant concentrate that you can mix 1:50 in a spray bottle. It is ammonia based, but way more effective than vinegar. If you really want effective chemical-free disinfecting, you can also use a multi-purpose steamer.
Cooking notes: (because you asked) Expiration dates are not strictly accurate. They're just slapped on estimates, so the best way to check if food is still okay is just through sight, touch, and smell. Like how you knew the onion was going bad. Of course, being careful with meat is super important so if you don't feel comfortable with a food that you've had for some time, it's better to throw out than get sick. For food safety, you ought to cut raw meat on a separate board, preferably not a wood one since the raw meat juices can soak into the wood. Cutting into a piece of chicken to make sure it's cooked is the pro move. You don't need to have high heat to ensure it cooks, just let it cook for longer and it will cook through evenly. Breakfast looks delicious! Can never have too much onion.
Number one bit of advice for Daniel: Watch Sorted Food. The recipes they do aren't hard, they get good results, and above all, the way it's presented, it's great at giving you the confidence to give it a try. You know how many times I tried a recipe I saw on a cooking show back when I was a kid and actually _wanted_ to cook? Once. I made very bad meringues. Sorted Food has had me making a bunch of simple dishes, and I've only lightly dismembered myself once! (knife skills fail, took a small slice off my index finger that bled like you wouldn't believe...)
The expiration date isn’t the date the food becomes rotten or dangerous to eat. It’s just when it stops becoming fresh. So you can still safely cook it and eat its week or 2 after it “expires” but it would taste a bit stale. this is mostly for meat and veggies, it’s not entirely true for eggs and milk. Also onions usually take the longest to cook, so it’s best to seat them first in a pan before meat. It’s nicely roast them.
Vocabulary of the day: "Mise en place" is a French culinary phrase that basically means "put everything in it's place." That refers to completing your prep work *before* you start cooking. Don't even turn on the stove until you've prepared all of your ingredients. I think you'll find that you won't be as stressed during the cooking process if everything's laid on the counter within reach. Also, I usually always doubt my food as I cook, and I always brace myself for the first bite to be terrible. But my food is always significantly better than I expect it to be. Regardless, I think that looked and sounded amazing. I'm looking forward to the next time; that was a ton of fun to watch. 🙂
You should watch "You Suck At Cooking", it's a great channel/series for people who struggle figuring out how to make good food, while at the same time it's pretty f*cking funny.
I've got two tips for you! 1) If staying food safe stresses you out, try a meat-free Monday situation. It's really nice not having to worry about cross contaminating things as much. 2) One pot (ish) meals are so much easier on the ADHD brain. The less multitasking you can do, the better. So simple curries, stews, soups, pasta and the like, where you're cooking pretty much everything in one big pot (other than the rice or noodles) is the way to go. That, or doing all your chopping before you start like you're on a food network show. Hope that helps in some way!
I also saw some one pot dishes with the noddles in the soup, idk if it’s a good idea but if you look up „one pot pasta“ you should be able to find some recipes
As a person who realized he had no clue how to cook (despite what my parents would tell you about how they raised me), I found Cooks Illustrated and America's Test Kitchen. Cooks Illustrated is an excellent publication that not only gives you a recipe but also gives you an explanation as to WHY the person refined it and their various steps in doing so. The context will help you build your skills. America's Test Kitchen is from the same people and a veritable trove of information. After a significant amount of time and practice, I consider myself competent at cooking. Vastly better than where I started. You can get there too my friend.
That unironically looks really tasty. If the eggs are burnt though you should probably start cooking them on a lower Heat. You got to make sure you turn off the burner when it looks like they're almost done. Also, you can saute the spinach buy cooking it in the pan with butter and scrambling some eggs with cheese right there in the pan. It's really really good.
As someone who's helped cook serve food to a room full of relatively important people and could probably be considered as some 'professional' seeing Daniel cook didn't immediately make me want to pull my hair out like some other people on this platform when they tried And seeing him run around panicking like he was about to serve food to the queen when all he was doing was making himself breakfast was very funny
as a person who cannot cook, the fact that you can make eggs without burning down the house is amazing to me edit: tysm for 380 likes 🥰 edit 2: holy shit 411 likes 😱
I learned at 28 that not being able to cook isn’t quirky and cute, recommend asking your mum or friends or neighbours to like shadow them for some meal prep time
Put the pan on a low heat, somewhere between 2 and 5. Then, when it looks like they're almost done, turn the heat off because the eggs are going to keep cooking. It really shouldn't take any more than three or four minutes to make some damn good eggs. If you put some butter and then spinach in the pan, you can saute the spinach and then cook the eggs right in there. Toss some cheese in there and you've got a really nice and healthy breakfast. I recommend using black pepper because in my opinion it's more flavorful than anything else.
Hot take: ignore expiration dates on packages. They are there to push stuff off the shelves faster and help the supermarket/grocery to know when to pull things. But if it is in your house on time and properly transported (delivered to the door or kept cold as you can between store and home), it can be just fine for a week or so after. Better to use your sniffer and eyes to look for things that look wrong.... like dark spots or white fuzz. You will get a feel from this for how long food really lasts... like potatoes I find dates to be rather accurate. Chicken can go half a week after. Etcetera. For example, I just finished some perfectly good iceberg lettuce this morning (the 29th) that had a "use by 15th" label on it. There was only a tiny bit of wilting and brown because I had opened it a few days ago (24th), when it was perfectly good. Local grocery here has actually gone to taking dates off produce to stop people tossing things early (they can track it in other ways internally). It is a huge problem in the food chain. Huge food waste to toss things just because some date on the package is a few days over.
@@ellenkarlsson9490I agree with the use by v expiration dates. Just a note though, if you are making a meal for very young children or the elderly, be really careful with those dates, children and the elderly are much more vulnerable to raised bacteria levels in out of date foods than someone who is 30 and fit and healthy. Those dates are there for this reason and because the supermarket/manufacturer does not know how long you will leave food sitting in your fridge at home before you use it.
3:43 i'm actually really enjoying this :D i hope you do more of these. even if it's just a series of failing upwards. trying actual recipes and going through the chaos of making it. (plus you really will learn how to make stuff, by osmosis, using this method.)
FYI to daniel and anyone: *chop and freeze your onions.* that way they don't go bad, and it's one less thing to chop for quick cooking. the meat like that is great to toss in the freezer, too. if you put them in a plastic bag, it's also easy to just grab a link or two and not have it go bad. OR, if close to the date, chuck the whole thing in. :]
I recommend putting onions/garlic before the meats most of the times. Same with mushrooms but those should be done without any oil cause they're gonna sweat and get soggy otherwise, just fry them a little on a dry pan. you can use a separate pan or just take them off when you're done, then add oil and other ingredients and then throw them in again towards the end
Daniel, I can't live anymore without your authenticity and cozy lawn-mowing stories in your "let's talk about" videos. Don't throw away this idea, man! People need to cure their ADHD somehow.
COOK GUIDE BELOW! Okay, I highly doubt that anyone, especially Daniel will see this, but I'm going to type up this complete guide to properly and easily cook well, the things you just made in this video. I might miss a few things that you made, cause my memory is no good, but this will be a thorough explanation based on my many years of professional and amateur cooking experiences as both a line cook at country clubs, and a home cook! Lessgoooo: First: Whisk your eggs for a scramble. DO NOT SEASON, YET. Seasoning eggs before they've been cooked can cause them to separate, and that is not something we want. Right now, because you'll be scrambling in the pan, simply give it a quick, 8-10 second whisk. Adding spices or herbs is fine at this time (highly recommend garlic powder, or my personal favorite for scrambled eggs: ground mustard seed), but it's a no go for salt! Add a liberal amount of olive oil, mix in, and set aside for later, this will be cooked towards the end in its own pan. Second. Prepare the chicken. Remember that most meats will lose the seasoning as it cooks, so season before and during cooking, to ensure a good flavor. A relatively course grind of salt should do nicely, pepper, and I even like combining English mustard with a little bit of homemade mayo (comment if you want me to drop a recipe for that, later), and sunflower oil, paprika, onion and garlic powder, and herbs of your choosing: suggested thyme, oregano, or finely chopped dried basil or rosemary. You mentioned the chicken was sticking, as if this was a bad thing, but remember, that depending on what type of open you're using, sticking is something you WANT! Just, try not to burn the food, please..... unless you really, really want to. Chicken--for best results should be marinated over night if you choose this method, or at least for 20-30 minutes, but I like thinking a little ahead and preparing some of my next day's meals ahead, so I can get the flavors I want. Thirdly: Mushrooms should not be seasoned before or even at the beginning of the cooking process, and try not to mix them with loads of other things, as they will not cook evenly, nor properly. Season towards the very end. I love cooking mushrooms in a sweet cream butter and frying in sake! I love the results, but that might just be my taste--I dunno. Chop mushrooms and set aside for later. Btw, we're going to be prepping most of our ingredients before we even start cooking to minimize stress over the stove. Fourth: Tomatoes. Cut in half, if they're cherry tomatoes, and fry in a little oil of your choosing, but not with the greens, please. It might be good to fry the spinach separately in the pan that the tomatoes were just cooked in! Fifth. Heat up a skillet for the chicken! Piping hot, depending on the type of metal, and add in your oil for cooking. Not lots, if you chose a marinade. Let the oil heat up, and when it starts to shimmer a little, add your chicken! Do NOT mess with it. Let it stick. Let 'em cook. Maybe give em a little wiggle when you place them in the pan, but them leave em alone! Turn over when you're noticing the top becoming white, and let cook on the other side. Sixth: Fry tomatoes now. Don't burn, and keep them moving. Seventh. Keep an eye on the chicken! Eighth: Plate chicken, after it's been cooked and cover with foil! This will help retain heat and moisture and it will finish cooking slightly on the plate :) Ninth: Fry mushrooms in residue from the chicken! Cook to liking Tenth: Plate tomatoes. Yummm. Eleventh: Almost forgot about the onion! Here is how you chop and cook onion: First, cut down the root to the stem, and then remove the end of the stem side, but only just a little. Peel. Chop down the onion vertically in consecutive lines, then make two or three horizontal cuts, one above the other. Then, with one finger in front, two behind and cutting down the flat of your middle finger, chop the onion from the stem, to the root. You will be left with a home cook, diced onion :) Season slightly, and fry with mushrooms with a tiny bit of extra oil. Twelfth: EGGS: This is the hard part because everyone has their own way of making "the best eggs on the planet." Everyone is wrong except for me. My eggs are the best (but not really). Start eggs over a cold pan, with a little bit o' butter. Just a little, cause we already put oil in the bowl! Mix and scrape the bottom of the pan as you cook over medium, low heat. KEEP IT MOVING. move move move. when the eggs start to form a little over the heat, remove from heat for about 10 seconds and continue scraping and mixing. See? I told you we'd be mixing in the pan. Hopefully you didn't scramble too much in the bowl! Cook, cook cook, repeat repeat repeat. As you continue to notice the eggs coming together, take turns over the process to remove from heat and place back over heat as you see fit. When, they're soft and fluffy, and starting to become cooked, season with salt and pepper and give it one last mix for a few seconds. The result will be seriously flavorful, but very soft scramble that I find utterly delightful! Have fun! For easier eggs: Start over hot pan, fry and mix for what I call "diner eggs". A classic! Plate the lot of it in a artsy way, and if you want toast, I'm sure I don't have to explain how to toast bread in the 21st century. Other tips: Please don't keep your oils next to the stove. Keep in a dark, cool, dry place away from heat. This will make sure the oil lasts longer, and removes and safety issues. Sharpen knives before and after each usage. A dull knife is a dangerous knife! For a healthier breakfast, disregard everything I've said. Give your editor a hug for me, cause this video was amazing. I realized that I forgot to talk about the spinach, much, but I have to go downtown, and I'm done typing this, so have fun y'all! Have a great time cooking! feel free to drop questions or additions below! I'd love to learn about some better ways to do things, and I can answer and queries y'all might have.
@@MaydupNem thank you! If there’s anything specific you’re wanting to cook, I had a lot of fun typing that up and wouldn’t mind dropping some more recipes below. I can also recommend two books. The classic, Julia Child’s Mastering the Art of French Cooking, and my personal favorite, “The Flavor Bible” which actually has no recipes, but teaches creative cooking! It assumes you have a base knowledge of proper cooking techniques though, so should be good further down a cooking journey!
@@MaydupNem Okay. Here goes another cooking guide, just for you, guys cause I realized I didn't describe basic cooking technique, nor basic cooking equipment. So, here are the essentials of cooking with different types of equipment and techniques that you can use in the kitchen! First!! Let's assume that you have very little cooking hardware, and have been relying on peanut butter and banana sandwiches for a few years. Maybe some Kraft Mac and cheese. I dunno. You're going to need some tools. Let's start with pans. Pans are anything that you cook in that has a single handle, pretty much. Frying pans, saucepans, pan pan panssssss. Okay. For frying pans, you really only need one or two. But what kind?! I would stay away from stainless or cast iron when you're just starting out, cause they're temperamental and require extra knowledge and skill. I would go with a simple nonstick pan from a making such as Henckles. They often go on sale at Costco for a small set. Under 100 USD for three pans, which is a pretty good price, depending on your financial status. If 100 USD is a little much, or if you don't live in this crappy country like me, a local store similar to the American Ross or TJ Maxx would have pans at great prices! Hmmm. eBay might even have some good used options! If you're wanting to buy some seriously good pans, and happen to be filthy freaking rich, consider Mauviel, and proceed to look like you're a Michelin chef at home, even if you have no idea what you're doing. Saucepans!! I would recommend one good sized saucepan. Something with a heavy bottom (ugh), that will conduct heat well. Make sure the handle feels good and comfortable in the hand, because you'll have to pick it up and often dump out heavy ingredients from this pan, and if the handle is crap, it'll make things muuucchh harder. Stock pan. Heavy bottom, any kind of metal will do. seconddddddd: Knives. My favorite part of the kitchen--the sharp and pointy stuff that looks all shiny. I recommend three knives to start. a chef's knife around 8 inches, a petty knife, and a bread knife! If you buy sliced bread, then, uh.... have fun with two knives, cause the bread knife might be useless unless you're cutting into turkey breast or somethin' like that. Keep them, sharp, and please please please, do not repeat my mistake and do noooooot skimp on knives!! Sure, they could be sharpened pretty well, but if they're dirt cheap, like the set of 5 knives for 20 USD that I bought one time, they will rust, and be really painful to use, because the handles suck. Buy the best you can afford, and take realllllyyyyyyy good care of them. If these steps are taken, you might never have to buy knives again. True story. Extra: I'm a fan of santoku knives-- a Japanese knife. I love the shape, and usually use them instead of a chef's knife! where to buy nice knives? Hmmm. If you don't mind the price point, Bernal Cutlery has a great online story, and if you would like something a little cheaper, then I recommend a local store that sells affordable culinary stuffffff. Use the internet. I dunno where you live, guys! Stores are different. Third! Techniquessss. Okay. I'm going to cover just a few cooking techniques to get you started. I mentioned in my previous guide, "one in front, two behind." Place your middle finger behind your index and ring finger, curl, and cut down the flat bottom part of your middle finger. This will ensure you are a safe and efficient cook, and as you get better with knives, you can chop real fast. watch any chef cook, and copy their hands. Learn when to season foods. Lots of beginning cooks make the mistake of seasoning at the wrong times of the cooking process. Google it! Chopping. There are loads of ways to use knives, and everyone has their method. I recommend a simple down and forward, but Joshua Weissman has a really good video on this. Honestly? I'm not even going to try to describe this, cause his explanation is just soooo much better. Seriously . Go watch his video on using knives. Cooking pasta? Salt the water first. Cooking rice? Salt the water!! Baste your meats with butter and oil for a really tasty, but super unhealthy meal Learn where to store foods. Some foods actually last better outside of a fridge! Bread for example. The yeast in the breads actually ages faster in the fridge, and will become stale slower if you store in a bread box in your kitchen Timing. Need I say more? Maybe, but I'm lazy. Keep your knives as sharp as freaking possible. Sharpen them! Don't know how? Ahem: Joshua Weissman. Great stuff. Let meat sit for 10-15 minutes before cooking. Let steak sit for 10 minutes after cooking (Want a recipe for what my brother calls the best steak he's ever had?? All you need do is ask, friends)
I have 2 super easy recipes that require almost no skill! Machismo: Chop up some potatoes into chunks (the larger the chunks the longer they will take to cook through) and cook on medium heat for, like 15 minutes. Then put in 1lb of ground beef and just break it up into little pieces. Now would be a good time to season to taste. Reduce to medium low and cover with lid, cook for about 15 minutes or so. Once your ground beef and potatoes are cooked through, you're good. Throw a drained can of green beans in, stir it all together, and give it about five more minutes for the green beans to come up to temp. Serve in bowl or plate. I enjoy drowning mine in ketchup but my husband likes his plain. Kitchen Sink Soup: combine 1 undrained can each of of corn, petite diced tomatoes, tomato sauce, green beans, a couple good handfuls of frozen broccoli (I use a bit more because I really like broccoli), 1 brick of frozen spinach. I recommend these ingredients as a good starting base and from here add whatever else you've got that sounds like it might be good, like some old frozen chicken you've been meaning to use or that old can of hominy in the back of the pantry (throw in everything but the kitchen sink if you want to lol). Rinse the tomato sauce can into the pot and you'll have your 1 additional can of water. season to taste and boil for however long you want honestly. The longer it cooks the better it is usually. Just make sure your chicken is cooked through if you add any. one of those tiny cans of tomato paste is great but not necessary.
Cooking tipps INPORTANT! To make a good omelette Inves in basil and thyme Onion powder White pepper powder Cayenne pepper and salt Wisk two eggs and a dash of milk in a bowl and ad the named spices from above eccept fir salt. Ad salt last wen done cooking, wen salt is added directly into the dish it dissolves and disperses making it easier to over salt. Heat up your skillet and then and ad good amount of oil, rapeseed oil. A good amount is two sircles around the skillets worth. Wen moving the pan and angeling it, youll know the oil is warm if it moves quickly around the pan, then is were you turn down the heat to medium low and start pouring in the eggs. Wen pouring in the eggs, pour a little at a time, wen it hits the pan and starts to bubble, you ad more and start moving the eggs in the pan,folding the omelette and pushing the edges to the middle. If you think you can flip it using a spatula, you can try just ad salt first! Otherwise use a spatula and just fold it over itself wen it has become one omellete. Wen serving ad the salt ontop. Wen cooking. Think about the fragrance and essence of the oil youre using, olive oil is for breads, soups, sallads and sauces. Butter is for sauces, basting meat and lighter cooking like pankakes (margerine and butter are not the same) and rapeseed oil is for every day cooking and is the best alternative of making ex. omlette. If i were you, to make a good hearty breakfast, if you have things like sausages, bacon or left over boild potato, just fry em up to ad more volume to your dish. If you want to feel fresh in the morning instead of full, have a sallad on the side with with some feta cheese, no, not sallad cheese, feta cheese, i say this beacause there is a difference. Feta that comes in the marine blue pakaging with the ZEDA, yellow and black logo, is feta cheese its ritcher and creamier! Great for a good dipp or for a tuna sallad, but sallad cheese it often is already diced up sitting in pakaged water, itcan feel almot dry wen eating it. I say ad feta beacaus it ads some sting to a sallad. Thats all i think. :) P.S Please, show the spice rack. Dont tell me the spicyest yull go is onion powder. P.S.S black pepper is stronger and a little more woddy than white pepper, and white pepper is a little milder but not as floral as pink pepper corns.
It's so fascinating watching you panic and separate things and talk a whole bunch about cross contamination when I combine everything in the same pan (if they're to be mixed together) and sometimes put meats and veggies in the air fryer so I don't use as many dishes and so it goes faster, and it always turns out amazing lol.
As a professional chef, I can say you've got some great cooking habits; knife skills, trash bowl, mise en place, paying attention to sanitation, etc... You just need practice (so does everyone else, we professionals included). But I've hired worse.
As a 13 year old that has gone to multiple culinary schools cooks for my family every night and I am teaching my mom how to cook better: I think it’s generally good to be lass scared of cooking and the heat when you get panicked you forget things rush and sometimes hurt yourself, also work on your knife skills lol
First tip: *Medium* heat is your friend. It cooks things through, and your window to being burnt is MUCH longer. Other tips: As others have said, chop everything beforehand, and take the eggs out of the carton. It can be hard to keep stuff from burning when you're also chopping/gathering. Start with the mushrooms in a small pan with a bit of water and butter, on medium, and allow them to simmer away until the water is gone, and then to brown for a minute. The mushrooms can be cooked while you cook the meat/eggs. It makes a BIG difference in the flavour of the mushrooms (much more mushroomy), and they get properly cooked so you get the nutritional benefits. When the mushrooms are done you can add them to the other pan. Also, unless you like well-done eggs, you can pretty much take them off the heat about a minute after adding them to the chicken and mixing it. They will continue to cook, so it will buy you some time before they're over-cooked. If you find it cools too fast, you can always put them the burner again for a second.
It's funny how life is. As you get older, it often becomes more and more difficult to make good friends. People will judge you based on what you've accomplished in your life; they'll be interested in you if you have money, a career, or celebrity, but they often fail to see the human being. If you don't fit their criteria they quickly discard you. My best friends are from school, and I mean high school mostly, when nobody had to be rich or to have a big career to be worthy of someone else's attention. My other best friends are from when I went back to school like 6 years after that. Some other friends I've made on the internet or through people I already knew, but I don't have many (some were also lost along the way). When I look at all of them though, the ones I've known the longest also know me best and they never really judge me (there's only 2 of them). We're kinda like family. All this came to my mind because I was thinking that I wished Daniel and I were friends in real life. He seems like such a wonderful human being and it also seems like we would have had things in common, but it would have had to happen years ago probably, in a different life, in which he wouldn't have had to think I'm a loser, considering how dysfunctional I feel at the moment because of all the bad luck I've had and how the pandemic affected my life; especially since I've been taking care of my old parents almost full time for the past few years (it won't stay that way forever, it's already much less than last year, but I had no choice and it took a toll on my mental health by increasing my anxiety drastically and making me poorer than I already was). To all who see this, I hope you have good friends and if not, I wish for you to find one soon; someone who will respect you and appreciate you for who you are and that you'll be able to get along with despite your differences, because we're all human and we all deserve to be seen, heard, respected and loved.
I've been cooking from scratch several times a week for years. I'm no pro, but still. A few tips, especially for when you're new. Chop and prep everything before you put anything more than a pot of water on heat. By doing this, you can judge which cutting board you need first (the smaller second one would have been fine for everything) and you can prep the veggies first and then do the meat last. Little custard cups are cheap and fantastic for having your ingredients together and ready, plus they're a breeze to wash. A smaller cutting board also makes it easier to bring things over to the skillet and slide right into the pan when you're ready, letting you keep your hands clean. For eggs (and with a good pan like that hexclad; I like Heston nano-bond titanium) take the entire pan off heat when you're not looking at it. It will stay pretty hot, and cycling heat does better with scrambled eggs than constant heat unless you're constantly stirring them. Scrambled eggs are extremely fast to cook, usually only taking a few minutes on medium high heat, so it pays to have everything else ready first. For this dish, I'd recommend cooking the chicken first and transferring it to a plate or bowl to rest while you cook the eggs, since they only take a few minutes. You can start the veggies at the same time, so they cook down while the eggs firm up, then transfer them into the same pan together to finish, and dump the chicken back in. Personally, sausage 3 days after the listed expiration I would cook the whole thing up right away, no problem. Sausage usually has a lot of salt in it which helps it keep longer. Plus, while there's lots of fat in there, there's actually not a ton of moisture. Fresh meat, especially cut or sliced, like chicken breast or roast beef or water-heavy meats, you might consider throwing out exactly at the expiration date. But you can check the meat for a funny smell or slimy consistency first. If it's still grippy and smells good, you're fine! Get in there and use your hands with meat so you know what it should feel and smell like! The real thing to worry about cross-contamination are things that won't get cooked and things that must. The onion was fine, but if you want to produce less plastic waste, try a set of glass pyrex containers for keeping leftovers and ingredients. Plastic tends to absorb odors and stain, and I swear veggies spoil faster in contact with it. They're also easy to clean!
I think this is one of the most relatable cooking videos I've ever seen. Fr, I don't think I've ever seen a person with ADHD cook before, and the underlying stress, panic and slight chaos when things starts to "bunch together" (couldn't come up with a better word, but I'm hoping you'll get what I mean), is me basically everytime I cook, even if I try to prepare everything beforehand. May sound silly, but I honestly didn't know how much I needed to see this 😅
I've been cooking since I was 7, the advices I can give you is Take your time (being in a hurry can lead to accidents), Don't always cook on Hi Heat, med or med-Hi is fine, Wash your knifes as soon as you're finished ( you don't want to have to look for a new knife while you are cooking, also if you are cleaning up, you don't have a knife in the sink you don't know about), also if you can prep or clean while you cook, it makes life faster and easier.
tip- add your onions first that way they can sweat. when you sweat the onions, they lose some of their potency and start to embrace their natural sweetness.
Honestly, looks like you did a really good job!! As a fellow ADHDer who successfully does not kill myself on a semi-regular basis, just a couple tips. Everything for me is about making cooking less stressful so I'll cook more, rather than 'being good at cooking.' 1) Prep all ingredients before hand and have them in whatever container works either on the counter or in the fridge (it doesn't have to close if you're using it pretty soon) 2) Use google or whatever voice activated AI you have set mutltiple timers or reminders for different stages 3) Have a show on that's mildly entertaining but is not new so it doesn't grab my attention while slicing something 4) As impatient as I can be, lower heat settings in general work out better. It might take more time, but usually less burning and more flavor gets cooked in. That's all i got, i'm sure other people with more experience could give better advice, but hopefully that helps a little!
I’ve made a lot of Indian curries that have some of the same ingredients you did with the chicken. What you want to do is put the onions and oil first and carmelize them. Then mix in any spices you want to use. Then you can put in the chicken and other ingredients. Also the onions become much much smaller once they are carmelized, so the amount you did would be perfect.
I don't have ADHD but also panic in the kitchen when there's multiple things that need attention (and possibly burning). I would recommend one-pot meals. Think stews, soups etc. It's just one thing to think about (one pot) , usually you have a longer time to add ingredients because there's more water and there's tons of stuff you can mix, depending on what you have at home. I even make some pasta sauces by cooking the veg like broccoli, squash or cauliflower in water, then blending it and adding spices. Plus these types of meals freeze well so you cook once and have 4-5 meals for the future. A slow cooker might be a good option too.
You can try this soup: Equal amount of carrots, potatoes and pumpkin (Hokkaido) Cut everything into cubes Pumpkin cubes and potato cubes in the pot Then the carrots cubes on top until everything is covered. Cook the potato and pumpkin pices soft Add 2 tablespoons of organic brew powder and stir Puree everything Taste and possibly add brew powder or spices you like
Tip: cook your onions first. If you cook them till they turn brown (aka caramelized onion) it will sweeten your onion and add a nice flavor to the meat (which should be added next). Also if you caramelize the onion you can never have too much! 😋
The most horrifying thing in the video was Daniel throwing the chicken apple sausage away because it was past the expiration date. In this case, it appears your package had never been opened, these are fully cooked (not raw) and as long as it remained cold, you were okay to eat one that day, even put them in the freezer, just make sure they're cooked through and probably eat them in the next few weeks with no worries. Expiration dates are often just a best by date, but do follow closely if they are raw meat and the meat looks funny sickly and smells a bit off. You did very well for sucking at cooking :)
As someone who likes cooking but is horrible at doing so *efficiently* I love this. Also you should make something like pizza toast sometime! It's super straightforward and it's all in the name (toast, sauce, cheese, toppings, bake) so you don't really need a specific recipe and you can experiment with what you already know you like. Can't wait to see you do this stuff again, I'm having fun!
Few things that could be helpful! 1) chop everything before you start cooking, that way you can put all your attention into timing and monitoring! 2) cooking your chicken BEFORE chopping can give you more control over the done-ness of your chicken. 3) Olive oil can easily burn at high temperatures. Something like an Avacado oil will withstand heat better (you can mix the two if you want to keep the olive oil taste) 4) you mentioned this, but it seemed like overall you were just using overly-high heat. That gives much less margin for error and can make chicken come out burnt AND undercooked at the same time. But you got acid in your meals!! That’s something a lot of people miss when cooking. All that to say, the fact that you are making your own food from whole ingredients means you’re winning no matter how you slice it.
ok, so as my father is a chef i can give you a few pointers. firstly prep all the ingredients before turning any kind of heat on. secondly, when prepping, it is okay to "cross-contaminate" the ingredients, however, make sure to prep the chicken LAST. thirdly, that lemon-honey-vinegarrette thing you used, that seems to be a dressing so i would advise putting that on the salad once it is off the heat.also, unopened things in air-tight plastic wraps, can be okay to use once past the best-before/use-by date. and when you put something in a pan on almost any heat you have to remember to stir it a lot, like every 30secs, and since you have all your ingredients prepped you don't have to worry about leaving things for too long, tossing aint gonna do you any good if everything's stuck to the pan. season when everything is off the pan and on your plate, garlic however you want to cook down so put that in just after the chicken(or whatever it is you're cooking). also, onion goes in first so that it can "sweat out" and get all the onion juice in the pan for the chicken to soak up once it goes in. also use a medium-low heat, not so high, but you caught yourself there so you already know that part. don't pu the olive oil in, after you've started to cook stuff, oil is to "lubricate everything" yes but it's designed to make the pna slippery so nothing stick and you don't burn anything. ps. sorry if the structuring is really bad here i was sort-of just going from place to place in the video in my head writing this and then rewatching parts of the video, then writing this. i have ADHD too man and i am very bad at writing reveiws and the like but i promise you these tips will help you 😅
I think the two biggest changes you could make to make cooking both less stressful and more successful are the following: 1. Do less. Look up a simple recipe for whatever protein you want to be the base of your meal and just make that. Focusing on a single dish eliminates the timing element and allows you to make sure you do that one dish right. 2. Get everything ready before anything touches the heat. You did that with the chicken dish, but then had to rush to prepare your tomatoes for the second dish. Having everything ready means you can take each step in a recipe as it comes without having to rush.
Here’s a tip I use. Have a red cutting board for meat and green for vegetables and use different knives. Always cook meat BEFORE putting veggies in and ALL THE WAY THROUGH. Sorry I just find caps help emphasize points better. Watch some cutting videos as well because they have some good tips that are easier to watch than explain through a comment. You can use butter too instead of spray and sometimes butter is better for stuff like potatoes. You can also pull salt in your hand and stuff to control the amount you put in. Wash your hands after you bring raw meat too not that you didn’t do these things. Happy cooking! I used to suck and I got more confident and love it. Hopefully you never have to do this but NEVER put water on a kitchen fire. It can make it splattwr
If something over the expiration date doesnt mean its automatically gone bad. You have a sense of smell and taste to determine if something gone bad. Dont throw away perfectly good food.
Looks good Daniel! If you like scrambled eggs, cooking them on a low-medium heat with cheese is the best. It takes a little longer, but they turn out fluffy and cheesey and it's really easy.
Ingredients: - minced garlic - lemons - 3 tablespoons of butter - ½ cup of 2% milk or light cream - 1 tablespoon of olive oil - Italian herbs - angel hair pasta - chicken (grilled chicken breast) -dried tomatoes Instructions: 1. Start by boiling a pot of salted water for the angel hair pasta. Cook according to package instructions until al dente. Drain and set aside. 2. In a large saucepan, add olive oil and heat to medium. Add the minced garlic and sauté for about 1-2 minutes until fragrant. 3. Meanwhile, heat the chicken in a skillet with dried tomatoes. 4. Squeeze the juice of one lemon in with the chicken. 5. Squeeze the juice of the second lemon into the saucepan, making sure to strain out any seeds. Stir in the milk, butter, and Italian herbs. Let the mixture simmer on low heat for 5 minutes, stirring occasionally. 6. Once the sauce has thickened slightly, add the cooked angel hair pasta to the saucepan. Toss well until the pasta is evenly coated. 6. Divide the lemon garlic angel hair pasta onto serving plates and top with the chicken. Garnish with pepper flakes if desired.
What people think is an expiration date, is really just a sell by date, If it still looks and smells okay, it’s most likely okay to consume. Would love to see more of this kind of content from you.
Best super easy receipe for salmon: Ingredients: - soy sauce - sweet chili sauce - salmon Receipe: - marinate the salmon with soy sauce and sweet chili sauce (enough to have it nicely cover, exact quantities does not matter) - put the salmon in the oven at 200°C for 10 min (or until the top is lightly grilled, don't leave too long else it will be dry) - enjoy :-)
"I suck at cooking!" Proceeds to use good knife skills, has good food safety practices and understands how different flavours work together. I was expecting a disaster, this could have been a recipe video.
"The rest I'm gomma throw out" Please don't! Use it for stock! If you have veggie scraps piling uo, you can use them with some water to make a really good stick which you can use for gravy, broths for soups, etc. Not a single thing goes to waste in this household, Daniel.
Hi, friend - some easy ways to level up your cooking: ditch the granulated garlic and the cooking spray. Use fresh garlic and butter (or other decent oils). Some ways to make cooking less stressful: Get everything out ahead of time. (if you're cooking off a recipe, read it start to finish first). Prepare everything ahead of time. That way you aren't flustered and running around looking for things, pulling things out, less risk of forgetting something or something cooking too long whilst distracted. Prepare proteins last - less chance of cross contamination. Cooking order is dictated by what takes longest. Fragile ingredients go last. It's fine. we all mess up. It happens to everyone, just have a sense of humor and it will improve next time. xx, Best.
