– English Lyrics

Lyrics & Translation

[English]

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  

for years before I was even a partner of theirs of  course you can spend $2 on a beat up pan that you  

find in a garage sale but good quality stainless  steel like this here will last you years maybe  

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

cooking made in stainless line has fantastic heat  retention thanks to their five ply stainless steel  

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  

they're lasting for those guys so be sure to check  out their cookware in the link in the description  

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  

that cck the link in the description it's right  there is also currently running a deal on Amazon  

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]

[Music]

Key Vocabulary

Vocabulary	Meanings
culinary /ˈkʌl.ɪ.nər.i/ C1	adjective - connected with cooking or kitchens
distill /dɪˈstɪl/ C1	verb - to extract the essential elements of something; to purify a liquid
accuracy /ˈæk.jə.rə.si/ B2	noun - the quality or state of being correct or precise
execution /ˌek.sɪˈkjuː.ʃən/ C1	noun - the carrying out or bearing of a plan, order, or course of action
substantially /səbˈstæn.ʃəl.i/ B2	adverb - to a great or significant degree
versatile /ˈvɜː.sə.taɪl/ C1	adjective - able to adapt or be adapted to many different functions or activities
retention /rɪˈten.ʃən/ C1	noun - the continued possession, use, or control of something; holding back
serrated /səˈreɪ.tɪd/ C2	adjective - having or denoting a jagged edge; saw-toothed
uniformity /ˌjuː.nɪˈfɔː.mə.ti/ C2	noun - the quality or state of being uniform; consistency or sameness
emulsify /ɪˈmʌl.sɪ.faɪ/ C2	verb - to disperse one liquid into another with which it is not mutually soluble
influential /ˌɪn.fluˈen.ʃəl/ B2	adjective - having great influence on someone or something
threshold /ˈθreʃ.həʊld/ C1	noun - the level or point at which something starts to happen or have an effect
blanch /blɑːntʃ/ C2	verb - to briefly immerse food in boiling water, then plunge into cold water to stop cooking
braise /breɪz/ C2	verb - to fry food lightly and then stew it slowly in a closed container
submerge /səbˈmɜːdʒ/ C1	verb - to put under water or cover with liquid
viscosity /vɪsˈkɒs.ə.ti/ C2	noun - the state of being thick, sticky, and semi-fluid in consistency
evaporate /ɪˈvæp.ər.eɪt/ B2	verb - to turn from liquid into vapor
intimidating /ɪnˈtɪm.ɪ.deɪ.tɪŋ/ B2	adjective - frightening, forbidding, or discouraging; causing lack of confidence