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I hate when someone says "I can't cook." I never even went to culinary school but I've worked

in some of the best restaurants in America. How'd that happen? And not to sound like a broken record,

or the guy from Ratatouille, but anyone can cook. So I'm going to distill down some of the core

essentials to what I know about cooking and by the end of this video, mark my words you will be

able to cook so long as you follow the guidelines I'm about to give you, starting off with the basics

of measuring. This is incredibly important because it's the first place most people go wrong. How do you measure ingredients

to be correct across the board? Really there's only two ways you can do that.

Number one, you can go by volumetric measurement. That would be measuring cups, measuring spoons. But the other way is purely by

weight. Grams, ounces, kilos. Normally people are going by weight though

they're probably going by grams. A scale is ideal for any form of accuracy and you will 100% need

one if you want accurate baking. Now for the more volumetric approach with cups and spoons.

What matters is how you scoop. Everybody does a little different but I use the scoop and level

method. Here's how you do it. You scoop it up, cup or spoon, and then using the back of the knife

scrape the top and level it. Different recipes require different things, but if you have both

you'll always be prepared to measure anything. Next, let's talk about setup, otherwise known as

mise en place. Translation somewhere along the lines of "everything in its place." Whatever recipe you follow

you need to identify and organize equipment and ingredients. That means pre-measure and separate

everything on a tray, then execute the recipe. Is this an absolute necessity? No, but it increases

the chances of having successful execution of a recipe substantially. Although it adds more

things to clean it does make cleaning up a little bit more organized. All right at this point we're

ready to to get cooking but Josh what kind of pans do you like to cook in I'm glad you asked

there's a large variety of pans that you can use when you're cooking but my ideal choice is

stainless steel which is why I'm happy to talk to you about today's sponsor maiden's stainless

steel collection despite the fact that they're a sponsor I've actually been using their equipment

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even a lifetime if you take good care of it and they're extremely versatile for all types of

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for even heating not to mention their stainless is used in thousands of restaurants worldwide

including multi- melin star kitchens so you could be confident that they're going to last for you if

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to save on your order now moving on next up knives we're going to talk about what knives you need and

how to properly use a knife let's start with your must have knives step one absolutely no knife sets

ever period they're typically way too expensive and you're usually only going to use like maybe

one maybe two out of the five six seven knives you get not a great bank for your buck in my

honest opinion but if you have budget for three knives here are the three top knives I would pick

one 8 to 10 in chef knife one serrated knife for slicing bread one Petty knife not a pairing knife

it's basically a multi-purpose knife you can use this for cutting Small Things peeling things but

if you can only have one singular knife and you really want to invest in a good one make it the

chef knife the first place people go wrong is how they hold the knife I've said this many times and

I'm excited to tell you again lot of people do this right you're holding the knife you

got no control over this thing this thing could go anywhere I don't know what the very simple process

all right here's the spine of the knife thumb on one side and index finger on the other you're now

pinching it what do I do with these three fingers they're just going to go around the handle like

that here's the thing you're probably going to be like oh this feels awkward move your hand

around make it feel comfortable move the knife around till it falls on place it's like oh that

feels pretty natural now you have control over the knife at that stage you have something to do with

the other hand form a claw with your hand like you're going to scratch somebody with the middle

finger out as far as possible second thing you're going to do is turn your elbow out like this the

side of your knife goes against that knuckle and you're just going to stay on that knuckle whenever

you're cutting anything as you go you can pick up speed you can try different techniques but

there are many knife cuts that you really need to know to get started let's talk about a chop

a chop is more of a loose term and the goal is to get it sort of square-ish a rough chop

focuses a little bit less on uniformity and more just getting into bite-sized pieces best you can

typically this would be used maybe in a soup and you're in a rush or something that's going to get

Blended so it doesn't matter what it looks like a fine chop would just be slightly smaller than

that and finally a mince this is when you just keep on chopping it up until it's borderline of

paste many uses for that that moves me on the next bit which is sort of like a more clinical version

which would be a dice you'll take an onion that's been cut in half through the root with the root

still attached cut towards the root starting on one end and separating each cut about a/2 in each

optionally about halfway through the onion you can cut across towards the root that just helps

separate the segments of the onion a little bit more evenly and then now cut Against the Grain

at equal half in distances to get equally sized diced onion of course there's medium and large

dices but there's also a small Dice and if you go even smaller than a small dice that's a Brun

W then there's the Baton to make it simple you'll start off by taking a large thick vegetable cut it

into planks in the case of a baton it's about a/2 in thick and then you're going to cut 1/ in thick

segments lengthwise across that plank like so you have batons you want a batonette make those cuts

closer together and equal to the thickness of your plank so if the plank has now gone from a/ in to

1/4 in then your cuts should be a/4 in apart to get bat tets the thinner you go the closer

you get to a Julien which looks like this it all starts with a base cut and get smaller or larger

from there now a shien you might not see used as often but it is a great technique when it comes

to getting really fine nice threads of herbs the easiest way to do a shift knot is to take large

herbs in this case we have large leaves of Basil stack them on top of each other roll them up nice

and tight like a cigar as Gordon Rams you would say and slice along the entire length of that

quote unquote cigar as thinly as possible and you end up with these nice fine little threads

there are more specific types of knife Cuts but everything after that is typically just

a different size but if you know those basic ones you'll mostly be covered for the general recipes

that are out there go slow do it over and over and over and over and over and over and over and over

and uh you'll get better number four ingredients two things matter when picking ingredients

freshness and quality when you're about to commit a bunch of time and energy towards this how can

you expect a strong outcome with a weak starting point here's how you find fresh and quality

ingredients number one Google is your friend every ingredient is different and Exhibits qualities of

freshness in many many ways and we're not going to be able to explain them all here so be sure to

Google it first before you buy it that said here are some general cues to look for for Meats and

Seafood generally speaking you don't want a stinky odor if you go over there and it smells like from

Malahide or ammonia or like a fart using your nose is always a good place to start for freshness

second Visual and physical cues take any vegetable especially one with lots of layers like an onion

or cabbage it should be tightly wound not loose or falling apart the color should be bright and

it shouldn't have any marring bruising obviously no visible mold typically the more colorful an

ingredient the fresher it is now that's not always true but if it is dull in color or graying or even

sweating then might indicate a lack of freshness for fruit you're looking for just under Peak

ripeness every fruit shows ripeness differently once you learn the cues pick just under that

when you purchase because it will ripen on your counter for example a ripe mango looks like this

it should be a bit soft to the touch should give a bit when you press it if you pop it on the top

it smells fresh of mango and it should not be rock hard you're only going to learn through repetition

that is how you get great in really anything honestly but especially the kitchen but once you

have a foundation of understanding freshness of ingredients you can focus on the unsung

heroes of every kitchen a stocked Pantry Pantry Essentials Pantry Essentials may sound mundane

and they kind of are but they're also important to having a properly stocked Pantry the benefit

of it is you always have what you need all the time no matter what it's a difference between an

average meal and a great one because you have that special ingredient that you'd love to use Pantry

Essentials are based off of what you would be frequently using they're Essentials they're things

you need to have nearby you at all all times no matter what no fail that means you would kind of

determine that but here are some general things that probably everybody should have ker salt some

sort of a flaky salt like Malone vegetable oil for high heat cooking or emulsifying like making

mayos olive oil either for cooking making pastas dressings black pepper butter and one of the more

unique ones is chili oil I feel like everybody has this nowadays but to me I have to have it

always but think about it like this you bake a lot sugar and flour plus any seasonings you like

should probably always be on hand basically this means stuff you use enough of so but it's always

eight arms length away so for each person it'll be a little different but if you start with this

you have a good base point for just about anything you want to cook next up how to season and balance

flavor to me this is the hands down that most important there's two pieces when people think

seasoning they're thinking seasonings like spices garlic powder paprika celery powder so on and so

forth those come into play but the number one most essential piece to seasoning is salt I've

said it a million times it is single-handedly the most influential thing you will use in your

kitchen period end of story I don't want to hear anything about it the simple reality is

there are many flavors around the entire globe that are incredible but none of it would really

be that great without the addition of salt it enhances flavor why would you not want to use

that the biggest mistake that most people in even restaurants make is not putting enough salt yes

putting too much as possible but I think people get such a scared hand that they end up under

seasoning don't be scared add salt to the absolute maximum don't go to the point where it's too salty

but just before that the idea that you should only season high quality ingredients lightly with salt

or else it will just taste like salt is literally an urban legend the simple reality is that salt

has a threshold it is guaranteed to enhance the flavor of your food the more you add it until you

reach that limit and that changes depending on what you're cooking so obviously if something is

cured like bacon that already has salt in it then you might need to you know pull back on that and

take that into account let me give you a real life example let's say you're seasoning a sauce and you

add a little salt and you taste it tastes good add a tiny bit more taste it again does it taste

better because if it does taste better you need to keep asking yourself how much more can I add

before this just tastes salty major key alert just be sure to taste your food as you go now

we can talk about spices the world of spices is incredibly Broad and I suggest you play with them

over time and if you want to learn a little bit more about flavor combinations you should

look at the book flavor Bible it's incredible so salt enhances flavor spices change Flavor now for

the most important part balancing flavor that brings me to the five basic tastes sweet salty

sour bitter and Umami most of the time you're going to use a combination of one maybe two maybe

three some vegetables are naturally bitter some meats are naturally a little sweeter than others

here's an example of a dish that is balanced with nearly all five tastes and here's how I

balance it I've got a classic Tom kagay soup here now I want this soup to be sour I want it to have

a nice salty Umami kick I want some sweetness and I want some spice so how do we get there so

the first thing I'm going to do is when I make it I'm going to taste it and think about all

four flavors how they're all tasting maybe it's a little too tart not salty enough and missing some

sweetness okay now I know what to do I'll add a little fish sauce for that salty kick which will

naturally add some Umami good stuff I'll add some palm sugar for some sweetness taste it again okay

now I got the sweetness I want now I need a little more acidity so I'm going to add a touch of lime

juice taste it again okay now it tastes good but that lime juice now counterbalanced the salt it

needs a little bit more fish sauce so pop a little more fish sauce taste it again okay now it's got

the salty Umami but I've lost some of the acid now we got to add a little bit more lime juice

taste it again this is the act of flavor balancing sometimes it takes longer than you think but what

I will say is on that final taste boom there it is it has all the levels where I want it to

be I'm happy and I'm confident to serve this and listen mastering flavor is great but understanding

texture is revolutionary this is what separates someone who's good at cooking and someone who

is absolutely mindboggling excellent at cooking hence my cookbook texture of her taste this book

will allow every cook beginner or an expert to unlock true culinary Mastery I wrote the

book to get people to look at food a little bit differently we always think about Flavor Flavor

Flavor but we never ask the question about texture what makes a great crunchy french fry what makes

the most perfect creamy mashed potato it's texture not just flavor so if you ever want to get into

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now on to cooking techniques technique is the number one thing that separates bad cooking from

excellent cooking sautéing sautéing is a method of cooking that uses a relatively small amount of oil

or fat in a shallow pan over relatively high heat I would say like medium sometimes medium high but

typically medium but really the goal is to cook the thing in the pan tossing occasionally until

it's just cooked through and if it gets a little color that's totally fine if you're trying to

avoid that you would then be going into a sweat gently cooking low heat with no color number two

roasting by definition roasting is a cooking method that uses dry heat where hot air covers

food cooking it evenly on all sides from an open flame or an oven or some other heat source to

roast something properly you want to look for some form of a dry heat I prefer convection in

an oven if you have it just because it helps the air circulate around the food better the whole

goal is to dry the exterior in a way that you get a beautiful nice Browning on the exterior and

perfectly cooked on the inside whether that means that it needs to be brought to a medium rare or if

it's a vegetable it's soft but not too soft there are many roasting techniques and I urge you to try

different ones of your own number three boiling and blanching boiling is the method of cooking

food in well boiling water it could also be stock until it's cooked to your desired consistency

blanching is similar typically what happens is it goes in the boiling water and then as soon as

it's done it comes out and immediately is plunged into an ice water bath why to stop the process of

cooking and shock and refresh the item that it is you're cooking what it'll do is retain color in

vegetables and it'll also keep the vegetables from overcooking make sure you take it out at the right

time and what you're really looking for is when it goes in that ice bath there is enough ice that

it doesn't know something to look out for number four grilling it's a form of cooking that involves

heat applied to the surface of food it usually involves a significant amount of direct radiant

heat could be firewood could be propane Etc how do you know your properly grilling something me

personally I like to grill aggressively that means I'm looking for a lot of color the best way to do

it is have an offset setup one side is really hot and one side is completely off that way whenever

you're done getting nice grill marks and Char on the food that you're cooking if it's not cooked

cooked through you can scoot it over to the cold side close your lid and let it continue until that

is cooked through to your desired internal temperature number five brazing brazing is a

combination cooking method that uses both wet and dry heat typically the food is first browned at a

high temperature then simmered in a covered pot in cooking liquid such as wine broth coconut milk the

meat does not get fully submerged in the liquid you're going to want it 3/4 of the way up the

meat this also depends on the length of braising if you're only brazing for like maybe one 2 hours

I'd say like halfway up should be enough you can either cook it until the meat falls apart and it's

super duper tender but if it's a leaner meat or a very delicate meat like a fish then you can just

braze it till it's just cooked through the second element is the liquid it cooked in it has now

become a beautifully flavorful broth you can then turn that broth into a sauce or you can just serve

it straight up with that loose broth that's nice number six searing searing is a technique in which

the surface of the food usually meet is cooked at a very high temperature until a brown crust

forms also called the myard reaction get a pan set it over medium high heat add oil just enough

to Co the surface of the pan let it get extremely hot till nearly smoking adding your protein for

example this steak make sure it makes full contact with the pan let it sear for 2 to 3 minutes flip

and then another 2 to 3 minutes this classic formula of medium high heat 2 to 3 minutes per

side has worked for every single piece of protein I have ever cooked in my entire life once the food

is seared if the inside is not cooked through you can always lower the heat and then continuously

flip until the food is cooked from the inside or you can pop it into a low temperature oven

at around 350 Fen until the internal dness is achieved number seven frying I could

simplify frying into one sentence honestly a high temperature cooking oil around 350 Fahrenheit you

put food in there you're frying what I'm saying is you can fry anything like that bread it or not

vegetables like brussels sprouts fry tremendously without breading now if you want something extra

crispy then you would bread it if you're breading it you want to make sure that it's evenly coated

in the breading there's no bald spots and once it goes in the oil you want to see nice even bubbling

not excessively violent no crazy popping and when it comes out the inside should be cooked through

and the outside should be a beautiful golden brown and crisp not soggy if you want to learn

more about how to fry anything then you should watch our how to fry everything video the link

will be in the description for that there are tons of other cooking techniques but to me these are

some of the most important Baseline ones that'll get you started and give you the ability to cook

most General things things get more specific and advanced in technique after you master this level

next up sauces what is a sauce sauces are liquids creams or semi-solid foods served on or used in

preparing other Foods most sauces are not normally consumed by themselves but they add flavor and

texture and visual appeal so technically speaking anything could be a sauce but I'll give you a

basic example if you're American think about ketchup do you just spoon ketchup in your mouth

no you use it to dip things into you use it on top of things now back in the day we would commonly

identify the mother's sauces it's good to know your mother's sauces and you should research them

can I remember all of them blute espanol SAA tamat Bell and holles it's good to know them but unless

you work in a traditional French restaurant you're probably going to end up using really any kind

of a sauce that you can to make good flavor but what we can learn from the French mother sauces

is the principles of why sauce is important how it should be utilized and there's really two things

that chefs often look for but they're not the end all be all and that is number one adding a

lot of flavor if you're not going to do that you might as well just pour water on top of a steak

and call it a day number two and this depends on the application but generally a sauce should

have some level of viscosity to it why because it needs to cling to the dish or the food that it is

on and you get that nice coating of the sauce some sauces are naturally thick but more often than not

chefs are constantly trying to find a way to adapt sauces to their dish if those are the things that

chfs are looking for what's their first step into making a sauce well they look at the dish and they

find ways to give their sauce shape and purpose so here's a couple ways there's thickening a sauce

and there's emulsifying one these are not the only ways emulsions they help blend flavors together

in a synchronous bite maybe you want a special color have it coat your palette in a certain way

emulsifying is the key but emulsifications can be challenging a broken sauce versus a smooth

sauce is substantially different a broken sauce is usually not going to have the flavor nice and even

distributed throughout the sauce and also it won't cling to your food properly in a

mulifa meat carbohydrate into your mouth to then act as a vehicle for that flavor emulsions good

another way to look at that is thickening sauces there's many ways to make a sauce thick fun fact

emulsifying also thickens the sauce but you can also reduce you know something like a red

wine sauce for a standing RI roast reducing is literally boiling the sauce or simmering

the sauce until until you've evaporated the water out so you've intensified flavor you've thickened

it and sometimes it looks a little more desirable you can add gelatin you can blend in hydrocolloid

like zanen gum science has made it so that any sauce can be whatever you want chefs and Great

Cooks will find a way but listen anything can be a sauce allay as a sauce so is a mixture of

sugar fish sauce lime juice it's liquidy but it's a sauce and it might be good for a raw fish dish

like a Hamachi Kudo where it would soak into the fish rather than cling to it so it's okay that

it's liquidy make things flavorful make them coat things well a way to get it in people's

mouths and make it taste good next up cooking meat there are really only two ways to cook

meat hot and fast or low and slow hot and fast is exactly what it sounds like the goal is to

achieve color on it on both sides and hopefully by the time you flipped it over and gotten color on

the other side so in the case of a steak that thing is cooked to the desired temperature or

maybe needs a few more minutes flipped back and forth and then it's done done done now they're

slow and low the temperature is going to be very low and you're going to cook that item very slowly

because the temperature is lower you're going to avoid burning anything on the outside while very

slowly cooking the internals of that product what will happen with a protein is that if

it's high fat High intramuscular fiber it'll get nice and tender and fall apart succulent cooking

meat is about temperature and understanding the qualities of each cut and why they need to be

treated differently to reach their full potential these are the temperatures you need on most pieces

of meat really the goal with slow cooking is to cook something past well done slowly enough while

you're preserving the juices but to a high enough temperature that the gelatin and intramuscular

fibers essentially melt so for example you can cook a chuck roast to 13 and get medium rare but

it's too chewy so you really need the time and temperature where the intramuscular fibers are

actually being melted properly which is going to be between 200° and 205° F that'll be enough to be

easily shredded with a fork so first figure out if you need to slow cook or not identify your desired

outcome choose your method brazing grilling searing Etc and pay attention to the thickness of

your meat if it's really thick for example a thick steak you may need to use two methods of cooking

to get the internal cooked before you get color on the outside so for example you might need to put

it in an oven to cook the internal temperature closer to 130 135 and then sear it if the meat

is thicker than usual you likely will only get color on the outside by searing it without cooking

the inside this is obviously considering a Sak technically speaking you'll hear a lot of things

that certain Meats need to be cooked a certain way and that's the end of the story and the simple

reality is that's not exactly true you can cook any piece of meat however the you want assuming

that it's safe to eat at that temperature but each thing is going to have a different outcome

it depends on if that outcome is desirable to you or not so I'll give you two examples a short rib

you can cook that protein hot and fast or low and slow and get completely different products but you

need to choose carefully how you do that so if you were going to low and slow cook a short rib it's

very simple you would Brown it get some color on it if you wish you can also not brown it and let's

say you decide to braze it low and slow it' be at a very low temperature a very gentle simmer for a

couple of hours what will happen it won't go dry cuz it has lots of fat and lots of gelatin and

intramuscular fibers which will then melt these are going to take that internal temperature way

past well done and it can sustain that cuz it has enough fat in it and it will become very tender

and melty and fall apart almost like shredded meat it's so lovely now if you wanted to cook

it hot and fast you could just Grill it straight up but because it's so chewy in another culture

like Korean culture they would slice the short rib very thin maybe even marinate it and Grill it over

really high heat by slicing it thin you make those intramuscular fibers much smaller so they have a

chance to melt much more quickly which will happen on the grill it won't be too chewy and you can

enjoy it like that it benefits well from cooking well done so my best suggestion is figure out the

protein you want to make learn every everything you can about it and cook it to your desired end

product goal and research how to get there there's a lot to learn here and I'm not going to be able

to explain it all in one videos the best thing I can suggest is find a great recipe for cooking

meat and follow that recipe to a tea practice it over and over learn about that technique and then

experiment from there learn from there you'll find that there's a million ways to cook one

thing the beauty of cooking meat is specifically that each cut and each type has its own character

and with proper care and proper technique you'll know exactly how to bring out the best in each

lastly we dive into the art of plating it might sound a little weird or intimidating is it even

worth the time small thoughtful touches can make a big difference we've all heard this saying you

eat with your eyes but look even if you're eating completely by yourself just taking a couple extra

30 seconds just to make it look a little nice before you sit down to eat to me makes a big

tremendous difference you take care of the food I do like to make my food look as beautiful as

possible if it looks good it's definitely going to make you feel good does an artist just explain how

they do their art no they just do it and you can only really get good at that by practicing it so

you know think about adding garnishes on top of stuff layering your food adding lots of different

colors those are a good place to start when it comes to plating in presentation the other thing

is composition how you lay it on the plate are you going to have it all be in one line do you

want it to be like in a c shape around the edge of the plate all these things are going to take time

they're going to take practice this is a Midway Focus element and by that I mean Midway through

your journey of learning how to cook you can start to learn how to Plate things nicely but try to

focus on technique first so look there's a lot of things we didn't cover and I don't know that

we could ever cover all of the world of cooking they don't even cover all of the world of cooking

in actual culinary school even if you spend years in culinary school you will never learn everything

about cooking that is what cooking is supposed to be it is a NeverEnding learning process as long

as you open yourself up open your mind up open your heart up to all the things that there is to

learn and just realize that you'll never learn it all but it's the constant striving to learn

it all that will make you good we also didn't touch on on baking and let me put it to you

like this there's a reason in restaurants there's a separate pastry routine because when it comes

to baking desserts it's a whole another layer of knowledge and classifications that's exact and

scientific whereas cooking could be a little bit more loose but the number one Surefire way to get

good at anything cooking baking pastry is to do it over and over and over if you want to get good do

the Reps love you so much subscribe bye thank you again to Maiden for sponsoring today's video don't

forget to check the link in the description to see their cookware and save on your order he [Music]

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Please choose the correct answer for each question below: