I hate when someone says "I can't cook." I never
even went to culinary school but I've worked
00:00
in some of the best restaurants in America. How'd that happen? And not to sound like a broken record,
00:05
or the guy from Ratatouille, but anyone can cook.
So I'm going to distill down some of the core
00:09
essentials to what I know about cooking and by
the end of this video, mark my words you will be
00:14
able to cook so long as you follow the guidelines
I'm about to give you, starting off with the basics
00:19
of measuring. This is incredibly important because it's the first place most people go wrong. How do you measure ingredients
00:24
to be correct across the board? Really there's only two ways you can do that.
00:28
Number one, you can go by volumetric measurement. That would be measuring cups, measuring spoons. But the other way is purely by
00:32
weight. Grams, ounces, kilos. Normally people are going by weight though
00:37
they're probably going by grams. A scale is ideal
for any form of accuracy and you will 100% need
00:42
one if you want accurate baking. Now for the
more volumetric approach with cups and spoons.
00:47
What matters is how you scoop. Everybody does a little different but I use the scoop and level
00:51
method. Here's how you do it. You scoop it up, cup or spoon, and then using the back of the knife
00:55
scrape the top and level it. Different recipes
require different things, but if you have both
00:59
you'll always be prepared to measure anything.
Next, let's talk about setup, otherwise known as
01:02
mise en place. Translation somewhere along the lines of "everything in its place." Whatever recipe you follow
01:07
you need to identify and organize equipment and
ingredients. That means pre-measure and separate
01:12
everything on a tray, then execute the recipe. Is
this an absolute necessity? No, but it increases
01:17
the chances of having successful execution of
a recipe substantially. Although it adds more
01:21
things to clean it does make cleaning up a little
bit more organized. All right at this point we're
01:26
ready to to get cooking but Josh what kind of
pans do you like to cook in I'm glad you asked
01:29
there's a large variety of pans that you can
use when you're cooking but my ideal choice is
01:33
stainless steel which is why I'm happy to talk
to you about today's sponsor maiden's stainless
01:37
steel collection despite the fact that they're a
sponsor I've actually been using their equipment
01:42
for years before I was even a partner of theirs of
course you can spend $2 on a beat up pan that you
01:45
find in a garage sale but good quality stainless
steel like this here will last you years maybe
01:50
even a lifetime if you take good care of it and
they're extremely versatile for all types of
01:55
cooking made in stainless line has fantastic heat
retention thanks to their five ply stainless steel
01:59
for even heating not to mention their stainless
is used in thousands of restaurants worldwide
02:04
including multi- melin star kitchens so you could
be confident that they're going to last for you if
02:09
they're lasting for those guys so be sure to check
out their cookware in the link in the description
02:13
to save on your order now moving on next up knives
we're going to talk about what knives you need and
02:16
how to properly use a knife let's start with your
must have knives step one absolutely no knife sets
02:21
ever period they're typically way too expensive
and you're usually only going to use like maybe
02:27
one maybe two out of the five six seven knives
you get not a great bank for your buck in my
02:31
honest opinion but if you have budget for three
knives here are the three top knives I would pick
02:36
one 8 to 10 in chef knife one serrated knife for
slicing bread one Petty knife not a pairing knife
02:40
it's basically a multi-purpose knife you can use
this for cutting Small Things peeling things but
02:46
if you can only have one singular knife and you
really want to invest in a good one make it the
02:50
chef knife the first place people go wrong is how
they hold the knife I've said this many times and
02:54
I'm excited to tell you again lot of people
do this right you're holding the knife you
02:58
got no control over this thing this thing could go
anywhere I don't know what the very simple process
03:01
all right here's the spine of the knife thumb on
one side and index finger on the other you're now
03:06
pinching it what do I do with these three fingers
they're just going to go around the handle like
03:12
that here's the thing you're probably going to
be like oh this feels awkward move your hand
03:16
around make it feel comfortable move the knife
around till it falls on place it's like oh that
03:18
feels pretty natural now you have control over the
knife at that stage you have something to do with
03:21
the other hand form a claw with your hand like
you're going to scratch somebody with the middle
03:26
finger out as far as possible second thing you're
going to do is turn your elbow out like this the
03:30
side of your knife goes against that knuckle and
you're just going to stay on that knuckle whenever
03:35
you're cutting anything as you go you can pick
up speed you can try different techniques but
03:39
there are many knife cuts that you really need
to know to get started let's talk about a chop
03:43
a chop is more of a loose term and the goal
is to get it sort of square-ish a rough chop
03:47
focuses a little bit less on uniformity and more
just getting into bite-sized pieces best you can
03:52
typically this would be used maybe in a soup and
you're in a rush or something that's going to get
03:56
Blended so it doesn't matter what it looks like
a fine chop would just be slightly smaller than
04:00
that and finally a mince this is when you just
keep on chopping it up until it's borderline of
04:03
paste many uses for that that moves me on the next
bit which is sort of like a more clinical version
04:08
which would be a dice you'll take an onion that's
been cut in half through the root with the root
04:12
still attached cut towards the root starting on
one end and separating each cut about a/2 in each
04:16
optionally about halfway through the onion you
can cut across towards the root that just helps
04:21
separate the segments of the onion a little bit
more evenly and then now cut Against the Grain
04:25
at equal half in distances to get equally sized
diced onion of course there's medium and large
04:29
dices but there's also a small Dice and if you
go even smaller than a small dice that's a Brun
04:34
W then there's the Baton to make it simple you'll
start off by taking a large thick vegetable cut it
04:38
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
04:43
segments lengthwise across that plank like so you
have batons you want a batonette make those cuts
04:47
closer together and equal to the thickness of your
plank so if the plank has now gone from a/ in to
04:53
1/4 in then your cuts should be a/4 in apart
to get bat tets the thinner you go the closer
04:58
you get to a Julien which looks like this it all
starts with a base cut and get smaller or larger
05:03
from there now a shien you might not see used as
often but it is a great technique when it comes
05:08
to getting really fine nice threads of herbs the
easiest way to do a shift knot is to take large
05:13
herbs in this case we have large leaves of Basil
stack them on top of each other roll them up nice
05:18
and tight like a cigar as Gordon Rams you would
say and slice along the entire length of that
05:22
quote unquote cigar as thinly as possible and
you end up with these nice fine little threads
05:26
there are more specific types of knife Cuts
but everything after that is typically just
05:30
a different size but if you know those basic ones
you'll mostly be covered for the general recipes
05:33
that are out there go slow do it over and over and
over and over and over and over and over and over
05:38
and uh you'll get better number four ingredients
two things matter when picking ingredients
05:42
freshness and quality when you're about to commit
a bunch of time and energy towards this how can
05:46
you expect a strong outcome with a weak starting
point here's how you find fresh and quality
05:50
ingredients number one Google is your friend every
ingredient is different and Exhibits qualities of
05:55
freshness in many many ways and we're not going
to be able to explain them all here so be sure to
06:01
Google it first before you buy it that said here
are some general cues to look for for Meats and
06:04
Seafood generally speaking you don't want a stinky
odor if you go over there and it smells like from
06:08
Malahide or ammonia or like a fart using your
nose is always a good place to start for freshness
06:14
second Visual and physical cues take any vegetable
especially one with lots of layers like an onion
06:19
or cabbage it should be tightly wound not loose
or falling apart the color should be bright and
06:23
it shouldn't have any marring bruising obviously
no visible mold typically the more colorful an
06:27
ingredient the fresher it is now that's not always
true but if it is dull in color or graying or even
06:32
sweating then might indicate a lack of freshness
for fruit you're looking for just under Peak
06:36
ripeness every fruit shows ripeness differently
once you learn the cues pick just under that
06:41
when you purchase because it will ripen on your
counter for example a ripe mango looks like this
06:46
it should be a bit soft to the touch should give
a bit when you press it if you pop it on the top
06:50
it smells fresh of mango and it should not be rock
hard you're only going to learn through repetition
06:54
that is how you get great in really anything
honestly but especially the kitchen but once you
06:59
have a foundation of understanding freshness
of ingredients you can focus on the unsung
07:04
heroes of every kitchen a stocked Pantry Pantry
Essentials Pantry Essentials may sound mundane
07:08
and they kind of are but they're also important
to having a properly stocked Pantry the benefit
07:13
of it is you always have what you need all the
time no matter what it's a difference between an
07:16
average meal and a great one because you have that
special ingredient that you'd love to use Pantry
07:20
Essentials are based off of what you would be
frequently using they're Essentials they're things
07:24
you need to have nearby you at all all times no
matter what no fail that means you would kind of
07:28
determine that but here are some general things
that probably everybody should have ker salt some
07:32
sort of a flaky salt like Malone vegetable oil
for high heat cooking or emulsifying like making
07:36
mayos olive oil either for cooking making pastas
dressings black pepper butter and one of the more
07:41
unique ones is chili oil I feel like everybody
has this nowadays but to me I have to have it
07:46
always but think about it like this you bake a
lot sugar and flour plus any seasonings you like
07:51
should probably always be on hand basically this
means stuff you use enough of so but it's always
07:55
eight arms length away so for each person it'll
be a little different but if you start with this
07:59
you have a good base point for just about anything
you want to cook next up how to season and balance
08:03
flavor to me this is the hands down that most
important there's two pieces when people think
08:08
seasoning they're thinking seasonings like spices
garlic powder paprika celery powder so on and so
08:12
forth those come into play but the number one
most essential piece to seasoning is salt I've
08:17
said it a million times it is single-handedly
the most influential thing you will use in your
08:22
kitchen period end of story I don't want to
hear anything about it the simple reality is
08:27
there are many flavors around the entire globe
that are incredible but none of it would really
08:30
be that great without the addition of salt it
enhances flavor why would you not want to use
08:35
that the biggest mistake that most people in even
restaurants make is not putting enough salt yes
08:40
putting too much as possible but I think people
get such a scared hand that they end up under
08:44
seasoning don't be scared add salt to the absolute
maximum don't go to the point where it's too salty
08:48
but just before that the idea that you should only
season high quality ingredients lightly with salt
08:53
or else it will just taste like salt is literally
an urban legend the simple reality is that salt
08:58
has a threshold it is guaranteed to enhance the
flavor of your food the more you add it until you
09:02
reach that limit and that changes depending on
what you're cooking so obviously if something is
09:08
cured like bacon that already has salt in it then
you might need to you know pull back on that and
09:12
take that into account let me give you a real life
example let's say you're seasoning a sauce and you
09:16
add a little salt and you taste it tastes good
add a tiny bit more taste it again does it taste
09:20
better because if it does taste better you need
to keep asking yourself how much more can I add
09:23
before this just tastes salty major key alert
just be sure to taste your food as you go now
09:27
we can talk about spices the world of spices is
incredibly Broad and I suggest you play with them
09:32
over time and if you want to learn a little
bit more about flavor combinations you should
09:37
look at the book flavor Bible it's incredible so
salt enhances flavor spices change Flavor now for
09:40
the most important part balancing flavor that
brings me to the five basic tastes sweet salty
09:44
sour bitter and Umami most of the time you're
going to use a combination of one maybe two maybe
09:50
three some vegetables are naturally bitter some
meats are naturally a little sweeter than others
09:55
here's an example of a dish that is balanced
with nearly all five tastes and here's how I
09:59
balance it I've got a classic Tom kagay soup here
now I want this soup to be sour I want it to have
10:03
a nice salty Umami kick I want some sweetness
and I want some spice so how do we get there so
10:08
the first thing I'm going to do is when I make
it I'm going to taste it and think about all
10:13
four flavors how they're all tasting maybe it's a
little too tart not salty enough and missing some
10:16
sweetness okay now I know what to do I'll add a
little fish sauce for that salty kick which will
10:20
naturally add some Umami good stuff I'll add some
palm sugar for some sweetness taste it again okay
10:23
now I got the sweetness I want now I need a little
more acidity so I'm going to add a touch of lime
10:28
juice taste it again okay now it tastes good but
that lime juice now counterbalanced the salt it
10:32
needs a little bit more fish sauce so pop a little
more fish sauce taste it again okay now it's got
10:37
the salty Umami but I've lost some of the acid
now we got to add a little bit more lime juice
10:42
taste it again this is the act of flavor balancing
sometimes it takes longer than you think but what
10:46
I will say is on that final taste boom there
it is it has all the levels where I want it to
10:51
be I'm happy and I'm confident to serve this and
listen mastering flavor is great but understanding
10:55
texture is revolutionary this is what separates
someone who's good at cooking and someone who
11:00
is absolutely mindboggling excellent at cooking
hence my cookbook texture of her taste this book
11:04
will allow every cook beginner or an expert
to unlock true culinary Mastery I wrote the
11:09
book to get people to look at food a little bit
differently we always think about Flavor Flavor
11:14
Flavor but we never ask the question about texture
what makes a great crunchy french fry what makes
11:18
the most perfect creamy mashed potato it's texture
not just flavor so if you ever want to get into
11:22
that cck the link in the description it's right
there is also currently running a deal on Amazon
11:27
now on to cooking techniques technique is the
number one thing that separates bad cooking from
11:31
excellent cooking sautéing sautéing is a method of
cooking that uses a relatively small amount of oil
11:36
or fat in a shallow pan over relatively high heat
I would say like medium sometimes medium high but
11:41
typically medium but really the goal is to cook
the thing in the pan tossing occasionally until
11:46
it's just cooked through and if it gets a little
color that's totally fine if you're trying to
11:51
avoid that you would then be going into a sweat
gently cooking low heat with no color number two
11:54
roasting by definition roasting is a cooking
method that uses dry heat where hot air covers
11:59
food cooking it evenly on all sides from an open
flame or an oven or some other heat source to
12:04
roast something properly you want to look for
some form of a dry heat I prefer convection in
12:08
an oven if you have it just because it helps the
air circulate around the food better the whole
12:13
goal is to dry the exterior in a way that you
get a beautiful nice Browning on the exterior and
12:17
perfectly cooked on the inside whether that means
that it needs to be brought to a medium rare or if
12:22
it's a vegetable it's soft but not too soft there
are many roasting techniques and I urge you to try
12:26
different ones of your own number three boiling
and blanching boiling is the method of cooking
12:31
food in well boiling water it could also be stock
until it's cooked to your desired consistency
12:35
blanching is similar typically what happens is
it goes in the boiling water and then as soon as
12:40
it's done it comes out and immediately is plunged
into an ice water bath why to stop the process of
12:44
cooking and shock and refresh the item that it is
you're cooking what it'll do is retain color in
12:50
vegetables and it'll also keep the vegetables from
overcooking make sure you take it out at the right
12:55
time and what you're really looking for is when
it goes in that ice bath there is enough ice that
12:59
it doesn't know something to look out for number
four grilling it's a form of cooking that involves
13:03
heat applied to the surface of food it usually
involves a significant amount of direct radiant
13:07
heat could be firewood could be propane Etc how
do you know your properly grilling something me
13:12
personally I like to grill aggressively that means
I'm looking for a lot of color the best way to do
13:16
it is have an offset setup one side is really hot
and one side is completely off that way whenever
13:20
you're done getting nice grill marks and Char on
the food that you're cooking if it's not cooked
13:25
cooked through you can scoot it over to the cold
side close your lid and let it continue until that
13:29
is cooked through to your desired internal
temperature number five brazing brazing is a
13:33
combination cooking method that uses both wet and
dry heat typically the food is first browned at a
13:37
high temperature then simmered in a covered pot in
cooking liquid such as wine broth coconut milk the
13:42
meat does not get fully submerged in the liquid
you're going to want it 3/4 of the way up the
13:47
meat this also depends on the length of braising
if you're only brazing for like maybe one 2 hours
13:51
I'd say like halfway up should be enough you can
either cook it until the meat falls apart and it's
13:56
super duper tender but if it's a leaner meat or a
very delicate meat like a fish then you can just
14:00
braze it till it's just cooked through the second
element is the liquid it cooked in it has now
14:04
become a beautifully flavorful broth you can then
turn that broth into a sauce or you can just serve
14:10
it straight up with that loose broth that's nice
number six searing searing is a technique in which
14:14
the surface of the food usually meet is cooked
at a very high temperature until a brown crust
14:19
forms also called the myard reaction get a pan
set it over medium high heat add oil just enough
14:23
to Co the surface of the pan let it get extremely
hot till nearly smoking adding your protein for
14:28
example this steak make sure it makes full contact
with the pan let it sear for 2 to 3 minutes flip
14:33
and then another 2 to 3 minutes this classic
formula of medium high heat 2 to 3 minutes per
14:38
side has worked for every single piece of protein
I have ever cooked in my entire life once the food
14:43
is seared if the inside is not cooked through you
can always lower the heat and then continuously
14:48
flip until the food is cooked from the inside
or you can pop it into a low temperature oven
14:52
at around 350 Fen until the internal dness
is achieved number seven frying I could
14:56
simplify frying into one sentence honestly a high
temperature cooking oil around 350 Fahrenheit you
15:01
put food in there you're frying what I'm saying
is you can fry anything like that bread it or not
15:06
vegetables like brussels sprouts fry tremendously
without breading now if you want something extra
15:10
crispy then you would bread it if you're breading
it you want to make sure that it's evenly coated
15:14
in the breading there's no bald spots and once it
goes in the oil you want to see nice even bubbling
15:17
not excessively violent no crazy popping and when
it comes out the inside should be cooked through
15:22
and the outside should be a beautiful golden
brown and crisp not soggy if you want to learn
15:26
more about how to fry anything then you should
watch our how to fry everything video the link
15:30
will be in the description for that there are tons
of other cooking techniques but to me these are
15:34
some of the most important Baseline ones that'll
get you started and give you the ability to cook
15:38
most General things things get more specific and
advanced in technique after you master this level
15:42
next up sauces what is a sauce sauces are liquids
creams or semi-solid foods served on or used in
15:48
preparing other Foods most sauces are not normally
consumed by themselves but they add flavor and
15:55
texture and visual appeal so technically speaking
anything could be a sauce but I'll give you a
16:00
basic example if you're American think about
ketchup do you just spoon ketchup in your mouth
16:05
no you use it to dip things into you use it on top
of things now back in the day we would commonly
16:08
identify the mother's sauces it's good to know
your mother's sauces and you should research them
16:14
can I remember all of them blute espanol SAA tamat
Bell and holles it's good to know them but unless
16:17
you work in a traditional French restaurant you're
probably going to end up using really any kind
16:23
of a sauce that you can to make good flavor but
what we can learn from the French mother sauces
16:26
is the principles of why sauce is important how it
should be utilized and there's really two things
16:31
that chefs often look for but they're not the
end all be all and that is number one adding a
16:35
lot of flavor if you're not going to do that you
might as well just pour water on top of a steak
16:39
and call it a day number two and this depends
on the application but generally a sauce should
16:43
have some level of viscosity to it why because it
needs to cling to the dish or the food that it is
16:47
on and you get that nice coating of the sauce some
sauces are naturally thick but more often than not
16:53
chefs are constantly trying to find a way to adapt
sauces to their dish if those are the things that
16:57
chfs are looking for what's their first step into
making a sauce well they look at the dish and they
17:01
find ways to give their sauce shape and purpose
so here's a couple ways there's thickening a sauce
17:05
and there's emulsifying one these are not the only
ways emulsions they help blend flavors together
17:10
in a synchronous bite maybe you want a special
color have it coat your palette in a certain way
17:15
emulsifying is the key but emulsifications can
be challenging a broken sauce versus a smooth
17:19
sauce is substantially different a broken sauce is
usually not going to have the flavor nice and even
17:24
distributed throughout the sauce and also
it won't cling to your food properly in a
17:29
mulifa meat carbohydrate into your mouth to then
act as a vehicle for that flavor emulsions good
17:32
another way to look at that is thickening sauces
there's many ways to make a sauce thick fun fact
17:45
emulsifying also thickens the sauce but you
can also reduce you know something like a red
17:49
wine sauce for a standing RI roast reducing
is literally boiling the sauce or simmering
17:53
the sauce until until you've evaporated the water
out so you've intensified flavor you've thickened
17:58
it and sometimes it looks a little more desirable
you can add gelatin you can blend in hydrocolloid
18:02
like zanen gum science has made it so that any
sauce can be whatever you want chefs and Great
18:06
Cooks will find a way but listen anything can
be a sauce allay as a sauce so is a mixture of
18:11
sugar fish sauce lime juice it's liquidy but it's
a sauce and it might be good for a raw fish dish
18:16
like a Hamachi Kudo where it would soak into the
fish rather than cling to it so it's okay that
18:21
it's liquidy make things flavorful make them
coat things well a way to get it in people's
18:26
mouths and make it taste good next up cooking
meat there are really only two ways to cook
18:29
meat hot and fast or low and slow hot and fast
is exactly what it sounds like the goal is to
18:34
achieve color on it on both sides and hopefully by
the time you flipped it over and gotten color on
18:39
the other side so in the case of a steak that
thing is cooked to the desired temperature or
18:43
maybe needs a few more minutes flipped back and
forth and then it's done done done now they're
18:47
slow and low the temperature is going to be very
low and you're going to cook that item very slowly
18:51
because the temperature is lower you're going to
avoid burning anything on the outside while very
18:55
slowly cooking the internals of that product
what will happen with a protein is that if
18:59
it's high fat High intramuscular fiber it'll get
nice and tender and fall apart succulent cooking
19:03
meat is about temperature and understanding the
qualities of each cut and why they need to be
19:08
treated differently to reach their full potential
these are the temperatures you need on most pieces
19:13
of meat really the goal with slow cooking is to
cook something past well done slowly enough while
19:16
you're preserving the juices but to a high enough
temperature that the gelatin and intramuscular
19:21
fibers essentially melt so for example you can
cook a chuck roast to 13 and get medium rare but
19:25
it's too chewy so you really need the time and
temperature where the intramuscular fibers are
19:29
actually being melted properly which is going to
be between 200° and 205° F that'll be enough to be
19:33
easily shredded with a fork so first figure out if
you need to slow cook or not identify your desired
19:38
outcome choose your method brazing grilling
searing Etc and pay attention to the thickness of
19:43
your meat if it's really thick for example a thick
steak you may need to use two methods of cooking
19:47
to get the internal cooked before you get color on
the outside so for example you might need to put
19:51
it in an oven to cook the internal temperature
closer to 130 135 and then sear it if the meat
19:55
is thicker than usual you likely will only get
color on the outside by searing it without cooking
20:00
the inside this is obviously considering a Sak
technically speaking you'll hear a lot of things
20:04
that certain Meats need to be cooked a certain
way and that's the end of the story and the simple
20:09
reality is that's not exactly true you can cook
any piece of meat however the you want assuming
20:13
that it's safe to eat at that temperature but
each thing is going to have a different outcome
20:18
it depends on if that outcome is desirable to you
or not so I'll give you two examples a short rib
20:22
you can cook that protein hot and fast or low and
slow and get completely different products but you
20:27
need to choose carefully how you do that so if you
were going to low and slow cook a short rib it's
20:32
very simple you would Brown it get some color on
it if you wish you can also not brown it and let's
20:36
say you decide to braze it low and slow it' be at
a very low temperature a very gentle simmer for a
20:40
couple of hours what will happen it won't go dry
cuz it has lots of fat and lots of gelatin and
20:45
intramuscular fibers which will then melt these
are going to take that internal temperature way
20:50
past well done and it can sustain that cuz it has
enough fat in it and it will become very tender
20:54
and melty and fall apart almost like shredded
meat it's so lovely now if you wanted to cook
20:58
it hot and fast you could just Grill it straight
up but because it's so chewy in another culture
21:03
like Korean culture they would slice the short rib
very thin maybe even marinate it and Grill it over
21:07
really high heat by slicing it thin you make those
intramuscular fibers much smaller so they have a
21:13
chance to melt much more quickly which will happen
on the grill it won't be too chewy and you can
21:17
enjoy it like that it benefits well from cooking
well done so my best suggestion is figure out the
21:21
protein you want to make learn every everything
you can about it and cook it to your desired end
21:26
product goal and research how to get there there's
a lot to learn here and I'm not going to be able
21:31
to explain it all in one videos the best thing
I can suggest is find a great recipe for cooking
21:35
meat and follow that recipe to a tea practice it
over and over learn about that technique and then
21:40
experiment from there learn from there you'll
find that there's a million ways to cook one
21:45
thing the beauty of cooking meat is specifically
that each cut and each type has its own character
21:49
and with proper care and proper technique you'll
know exactly how to bring out the best in each
21:54
lastly we dive into the art of plating it might
sound a little weird or intimidating is it even
21:58
worth the time small thoughtful touches can make
a big difference we've all heard this saying you
22:03
eat with your eyes but look even if you're eating
completely by yourself just taking a couple extra
22:07
30 seconds just to make it look a little nice
before you sit down to eat to me makes a big
22:12
tremendous difference you take care of the food
I do like to make my food look as beautiful as
22:16
possible if it looks good it's definitely going to
make you feel good does an artist just explain how
22:22
they do their art no they just do it and you can
only really get good at that by practicing it so
22:27
you know think about adding garnishes on top of
stuff layering your food adding lots of different
22:33
colors those are a good place to start when it
comes to plating in presentation the other thing
22:38
is composition how you lay it on the plate are
you going to have it all be in one line do you
22:41
want it to be like in a c shape around the edge of
the plate all these things are going to take time
22:45
they're going to take practice this is a Midway
Focus element and by that I mean Midway through
22:50
your journey of learning how to cook you can start
to learn how to Plate things nicely but try to
22:54
focus on technique first so look there's a lot
of things we didn't cover and I don't know that
22:58
we could ever cover all of the world of cooking
they don't even cover all of the world of cooking
23:01
in actual culinary school even if you spend years
in culinary school you will never learn everything
23:06
about cooking that is what cooking is supposed to
be it is a NeverEnding learning process as long
23:11
as you open yourself up open your mind up open
your heart up to all the things that there is to
23:17
learn and just realize that you'll never learn
it all but it's the constant striving to learn
23:21
it all that will make you good we also didn't
touch on on baking and let me put it to you
23:26
like this there's a reason in restaurants there's
a separate pastry routine because when it comes
23:29
to baking desserts it's a whole another layer of
knowledge and classifications that's exact and
23:33
scientific whereas cooking could be a little bit
more loose but the number one Surefire way to get
23:39
good at anything cooking baking pastry is to do it
over and over and over if you want to get good do
23:43
the Reps love you so much subscribe bye thank you
again to Maiden for sponsoring today's video don't
23:48
forget to check the link in the description to see
their cookware and save on your order he [Music]
23:53
[Music]
24:11
歌词与翻译
[中文]
我讨厌有人说“我不会做饭”。我从来没有
我什至上过烹饪学校，但我曾在美国一些最好的餐厅工作过
。这是怎么发生的？听起来不像破唱片，
或《料理鼠王》里的那个人，但任何人都会做饭。
因此，我将提炼出我所了解的有关烹饪和烹饪的一些核心
要点。
在本视频结束时，记住我的话，只要您遵循指南，您就可以
做饭
我将从测量的基础知识
开始。这非常重要，因为这是大多数人首先犯错的地方。如何测量成分
才能全面正确？实际上只有两种方法可以做到这一点。
第一，您可以通过体积测量。 那就是量杯、量勺。但另一种方式纯粹是通过
权重。克、盎司、公斤。通常人们以重量为单位，但他们可能以克为单位
。秤是理想的
对于任何形式的准确性，如果您想要准确的烘焙，您将 100% 需要
一个。现在对于
使用杯子和勺子来增加体积。
重要的是你如何舀取。每个人的做法都略有不同，但我使用勺子和水平
方法。操作方法如下。你用杯子或勺子舀起它，然后用刀背
刮掉顶部并将其弄平。不同的食谱
需要不同的东西，但如果您两者都有
，您将随时准备好测量任何东西。
接下来，我们来谈谈设置，也称为
就位。翻译的意思是“一切都在它的位置上”。无论您遵循什么方法，
您都需要识别和整理设备和
成分。这意味着预先测量并分离托盘上的
所有东西，然后执行配方。是
这是绝对必要的吗？没有，但是会增加
成功执行的机会
基本上是一个食谱。虽然它增加了更多需要清洁的
东西，但确实使清洁工作变得更轻松
更有条理一点。 好吧，现在我们已经
准备好做饭了，但是乔希什么样的
你喜欢用平底锅做饭吗我很高兴你问
有各种各样的平底锅可供选择
烹饪时使用，但我的理想选择是
不锈钢，这就是为什么我很乐意与您交谈
向您介绍今天赞助商处女的不锈钢
钢系列，尽管事实上它们是
赞助商 实际上，在我成为他们的合作伙伴之前，我已经使用他们的设备
多年了
当然，你可以花 2 美元买一个破旧的平底锅，你
在旧货拍卖中找到的，但质量很好的不锈钢
如果你好好保养它，这里的这种钢材可能会持续数年
甚至一生
它们非常通用，适用于所有类型的
不锈钢烹饪，具有出色的热量
由于其五层不锈钢
的保留，加热均匀，更不用说不锈钢了
全球数千家餐厅都在使用
，包括多梅林星级厨房，因此您可以
如果
它们对那些人来说是持久的，那么请相信它们会为您持久，所以一定要检查一下
在说明中的链接中列出他们的炊具
以节省您的订单，现在继续购买下一个刀具
我们将讨论您需要什么刀具以及
如何正确使用刀具让我们从您的刀具开始
必须有刀，第一步绝对不要有刀套
，它们通常太贵了
你通常只会使用五把六七把刀中的一把或者两把，比如
在我
诚实的观点中，你的钱花在一家银行并不划算，但如果你有三个人的预算
这是我会选择的三把顶级刀
一把 8 到 10 英寸的厨师刀 一把锯齿刀
切片面包是一把小刀，而不是一把配对刀
它基本上是一把可以使用的多用途刀
这用于切割小东西，剥皮，但是
如果你只能拥有一把刀并且你
真的想投资一把好刀，让它成为
厨师刀 人们第一个出错的地方是如何
他们拿着刀 我已经说过很多次了
我很高兴再次告诉你们很多人
正确地做这件事，你拿着刀，你
无法控制这件事，这件事可能会消失
在任何地方我都不知道什么是非常简单的过程
好吧，这是刀拇指的脊骨
一侧，食指在另一侧，您现在正在捏它
我该怎么用这三个手指
他们只会像
一样绕着手柄转，这就是您可能要做的事情
就像哦，这感觉很尴尬，移动你的手
让它感觉舒服移动刀
直到它落在某个地方，就像哦，
感觉很自然，现在您可以控制
刀在那个阶段你有事要做
另一只手与你的手形成爪子就像
你要做的第二件事就是用中指
尽可能远地刮伤某人
要做的就是像这样转动你的肘部，你的刀的
一侧抵住那个指关节，
每当您要切割任何您可以选择的东西时，您只需保持在指关节上即可
加快速度，您可以尝试不同的技术，但是
您确实需要很多刀切
要知道如何开始，我们来谈谈印章
印章是一个松散的术语，其目标是
是让它有点方形，粗略地切割
少关注均匀性，多关注
尽可能切成一口大小的碎片
通常这可能会用在汤中
你很着急或者有什么事情要做
混合，因此外观并不重要
细切会比
稍小一点，最后切碎，这是当你刚刚
继续把它切碎，直到它达到
的边界，粘贴它的许多用途，让我继续下一步
有点像一个更临床的版本
这将是一个骰子，你会拿一个洋葱
被从根部切成两半，根部
仍然附着，从 开始朝根部切割
一端并在每个
中将每个切口分开大约 a/2（可选）大约在洋葱的一半处
可以切向根部，这有助于
将洋葱的各个部分稍微分开
更均匀，然后现在逆着纹理切割
，距离相等，以获得相同的尺寸
洋葱丁 当然有中号和大号
丁，但也有小丁，如果您
甚至比一个小骰子还要小，即 Brun
W 然后有指挥棒，让一切变得简单，您将
首先取一个大而厚的蔬菜，将其切成
木板（如果是警棍的话，大约是a/2）
厚，然后你要在木板上纵向切 1/ 厚的
段，就像这样
有警棍，您想要一个警棍，使这些切口
更靠近并等于您的厚度
因此，如果木板现在已从 a/ 英寸变为
1/4 英寸，那么您的切割间隔应为 a/4 英寸
为了获得蝙蝠泰特，你走得越细，就越接近
你会得到看起来像这样的朱利安
从基础切割开始，然后变小或变大
从那里开始，您可能不会看到它被用作
经常出现，但当涉及到
获得非常细的草药丝时，这是一项很棒的技术
制作变节结的最简单方法是采用大的
草药，在这种情况下，我们有大叶的罗勒
将它们叠放在一起，卷起来很好
和戈登·拉姆斯一样像雪茄一样紧致
说并沿
引用未引用雪茄的整个长度切片，尽可能薄，
你最终会得到这些漂亮的细线
还有更具体类型的刀切割
但之后的所有内容通常只是
不同的尺寸，但如果您了解这些基本尺寸
您将主要了解一般食谱
，慢慢地一遍又一遍地做，然后
一遍又一遍，一遍又一遍，一遍又一遍，一遍又一遍
，呃，你会得到更好的第四种成分
选择食材时有两件事很重要
当您准备投入时，新鲜度和质量
为此投入了大量的时间和精力，
你怎么能期望在起步较弱的情况下获得良好的结果
这里是您如何找到新鲜和优质的
成分第一的 Google 是您的朋友
成分不同，并且在很多方面表现出
的新鲜度，我们不会
为了能够在这里解释所有内容，所以请务必在购买之前先通过 Google
Google 搜索此处所说的内容
有一些寻找肉类和海鲜的一般线索
一般而言，您不想要臭味
如果您走到那里，闻起来像
Malahide 或氨水，或者像用您的屁放的屁
鼻子总是一个开始新鲜感的好地方
秒视觉和身体暗示可以捕捉任何蔬菜
尤其是多层的洋葱
或卷心菜，应该紧紧缠绕而不是松散
或散落时，颜色应该明亮，并且
不应该有任何明显的损伤瘀伤
通常没有明显的霉菌，
成分颜色越鲜艳，现在就越新鲜，但并不总是如此
确实如此，但如果颜色暗淡或变灰，甚至
出汗，则可能表明缺乏新鲜感
对于您正在寻找的处于峰值
成熟度的水果，每种水果的成熟度都不同
一旦你学会了提示，就在下面选择
当您购买时，因为它会在您的手中成熟
例如，成熟的芒果看起来像这样
它摸起来应该有点软
当你按下它时，如果你把它弹出到顶部，就会有点
，它闻起来有新鲜的芒果味，而且不应该是摇滚乐
很难，你只能通过重复来学习
这就是你在任何事情上都变得出色的方法
老实说，尤其是厨房，但一旦您
有了了解新鲜度的基础
您可以专注于每个厨房中无名的
英雄 备货充足的食品储藏室 食品储藏室
必需品储藏室必需品可能听起来很平凡
，它们确实很平凡，但它们也很重要
拥有一个库存充足的食品储藏室的好处是，
您始终可以拥有所需的一切
时间，无论
顿普通餐和丰盛餐之间的区别是什么，因为您拥有
您想要使用的特殊成分 Pantry
Essentials 取决于您的需求
经常使用 它们是必需品 它们是东西
您需要始终在您身边 否
无论如何，这意味着您会
确定这一点，但这里有一些一般性的事情
也许每个人都应该吃一些
的片状盐，如马龙植物油
用于高温烹饪或乳化，例如制作
蛋黄酱橄榄油，或者用于烹饪、制作面食
调料黑胡椒黄油和最独特的一种
是辣椒油，我觉得每个人都一样
现在有这个，但对我来说，我必须一直拥有它
，但想一想，你烤了一个
很多糖和面粉加上任何你喜欢的调味料
应该总是在手边，基本上就是这样
意味着你用得足够多的东西，但它总是
八臂长，所以对于每个人来说，它会
有点不同但如果你从这个开始
您对任何事情都有一个良好的基点
接下来你想做饭如何调味和平衡
味道对我来说这是最简单的
重要的是，当人们认为
调味料时，他们想到的是像香料这样的调味料，有两部分
大蒜粉辣椒粉芹菜粉等等
那些发挥作用，但排名第一
调味品中最重要的部分是盐，我已经
单手说过一百万遍了
您将在
厨房时期使用的最有影响力的东西故事结尾我不想
听说过任何有关它的简单事实是
全世界有很多种口味
这真是令人难以置信，但如果不加盐，这些都不会那么棒
增强风味 为什么你不想使用
这是大多数人甚至会犯的最大错误
餐馆做的盐不够放是的
尽可能放太多盐，但我认为人们
手被吓到了，最终会被
调味料覆盖，不要害怕，在绝对中加盐
最多不要达到太咸的程度
但在此之前您应该只
用盐轻轻调味高品质食材
，否则味道就像盐一样
一个都市传说，简单的现实是盐
有一个门槛，它保证可以提高
添加的量越多，食物的味道就越浓郁，直到
达到该限制，并且该限制会根据情况而变化
如果某些东西像培根一样腌制，里面已经有盐了，那么你正在烹饪的东西就很明显了
你可能需要放弃这一点并
...
考虑到这一点，让我给你一个真实的生活
例如，假设您正在给酱汁调味，并且
加了一点盐，然后尝尝味道不错
再加一点味道，味道好吗
更好，因为如果它确实味道更好，您需要
不断问自己在这之前我还可以添加多少
，这只是咸味主要关键警报
只是一定要边走边品尝您的食物
我们可以谈谈香料 香料的世界就是
非常广泛，如果您想了解一点，我建议您随着时间的推移使用它们
更多关于风味组合的信息，您应该
看看《风味圣经》这本书，这太不可思议了，所以
盐增强风味香料现在改变风味
平衡风味的最重要部分
让我了解五种基本味道：甜、咸
酸、苦、鲜味 大多数时候
将使用一种、两种、也许
三种的组合 有些蔬菜天然是苦的
肉类自然比其他肉类稍甜一些
这是一道均衡菜肴的示例
几乎所有五种口味，这就是我如何平衡它
我这里有一道经典的汤姆卡盖汤
现在我想要这汤是酸的 我想要它有
咸味鲜味 我想要一些甜味
我想要一些香料，那么我们要怎么到达那里，所以
我要做的第一件事就是当我做的时候
我将品尝它并思考所有
四种口味的味道，也许这是一种
太酸了，不够咸，缺少一些
甜味 好吧，现在我知道该怎么做了，我会添加一个
一点鱼露来增加咸味，这会自然地添加一些鲜味好东西，我会添加一些
棕榈糖有点甜味，再尝一下好吗
...
现在我得到了我想要的甜味，现在我需要一点
酸度更高，所以我要加一点酸橙
果汁，再尝一下，现在味道不错，但是
酸橙汁现在可以平衡盐分
需要多一点鱼露，所以多一点
更多鱼酱再尝一下，好吧，现在有
咸味鲜味，但我失去了一些酸
现在我们要添加一点酸橙汁
再尝一下，这是味道平衡的行为
有时它需要的时间比你想象的要长，但是我要说的是
最后的味觉热潮
它具有我想要的所有级别
我很高兴并且我有信心服务于此并且
听母带味道很棒，但理解
质感是革命性的，这就是区别
擅长烹饪的人和
烹饪技巧绝对令人难以置信的人
因此，我的烹饪书质感符合她的口味，这本书
将让每个厨师初学者或专家
为了解锁真正的烹饪大师，我写了
一本书，让人们稍微了解一下食物
不同的是，我们总是考虑味道 Flavor
Flavor 但我们从不问关于质地的问题
是什么造就了松脆的炸薯条 是什么造就了
最完美的奶油土豆泥 它的质地
不仅仅是味道，所以如果您想进入
，请查看说明中的链接，这是正确的
目前亚马逊上也有一项交易
现在关于烹饪技术的技术是
区分糟糕烹饪和优秀烹饪的首要因素
炒 炒是一种方法
使用相对少量的油
或在浅锅中用相对较高的热量进行烹饪
我会说像中等，有时中等高，但
通常是中等，但真正的目标是做饭
锅里的东西偶尔翻动，直到
它刚刚煮熟，如果它变得有点
如果您想
避免出汗，那么这种颜色完全没问题
小火轻轻烹饪，不加第二色
烘焙的定义 烘焙是一种烹饪
使用干热的方法，其中热空气覆盖
食物，从开放的各个侧面均匀烹饪
火焰、烤箱或其他热源，用于
正确烘烤您想要寻找的东西
某种形式的干热我更喜欢对流
一个烤箱，如果您拥有它只是因为它有助于
整个食物周围的空气流通更好
目标是以您认为适合的方式干燥外部
在外部获得漂亮的布朗宁，并在内部
完美煮熟，无论这意味着
它需要达到三分熟，或者如果
它是一种蔬菜，它很软但不太软
烘焙技巧有很多种，我强烈建议您尝试
种您自己的第三种煮法
焯水是用沸水烹饪
食物的方法，也可以是高汤
直到煮熟到您想要的稠度
热烫通常会发生类似的情况
它进入沸水，然后一旦
完成，它就会出来并立即投入水中
放入冰水浴中，为什么要停止
烹饪过程并震动和刷新它的物品
您正在烹饪时，它的作用是保留
蔬菜的颜色，并且还能防止蔬菜沾染
煮过头了，请确保在正确的
时间将其取出，而您真正想要的是何时
它进入冰浴时，有足够的冰，
它不知道需要注意的数字
4 烧烤 这是一种烹饪形式，通常需要将
热量施加到食物表面
涉及大量的直接辐射
热量可能是木柴可能是丙烷等等如何
你知道你正确地烧烤我的东西吗
我个人喜欢激进地烧烤，这意味着
我正在寻找很多颜色，最好的方法是
它是有一个偏移设置，一侧非常热
每当
当你完成漂亮的烧烤痕迹和炭化时，一侧就完全偏离了方向
您正在烹饪的食物如果未煮熟，
煮熟后，您可以将其移至冷处
关上盖子并让它继续直到那一刻
煮熟至您想要的内部
温度五号钎焊 钎焊是一种
组合烹饪方法，使用湿法和
干热通常首先将食物在
高温下变成褐色，然后在有盖锅中慢火煮
烹饪液体，例如酒汤椰奶，
肉没有完全浸没在液体中
你需要把它放在
肉的 3/4 处，这也取决于炖的时间长短
如果您只钎焊大约 2 小时
我想说半程就足够了
要么煮到肉散开，并且它是
超级嫩，但如果它是瘦肉或
像鱼一样非常脆弱的肉，那么你可以
将其钎焊至第二次熟透
元素是它在其中煮熟的液体，现在
变成了美味可口的肉汤，然后您就可以
把肉汤变成酱汁，或者你可以直接用
和松散的肉汤一起上桌，这很好吃
第六号灼烧 灼烧是一种将通常接触的食物表面
煮熟的技术
在非常高的温度下直到形成棕色外壳
也称为 myard 反应 得到平底锅
将其放在中高火上，加入足够的油
到锅的表面，让它变得非常热
热到快要冒烟了，添加蛋白质
例如这块牛排，确保其充分接触
用平底锅煎 2 到 3 分钟，翻转
，然后再煎 2 到 3 分钟，这个经典
每
面中高火 2 至 3 分钟的配方对每一块蛋白质都有效
我这辈子煮过一次，食物
烧焦了，如果里面不是通过你煮熟的
始终可以降低热量，然后连续
翻转，直到食物从内部煮熟
或者您可以将其放入约 350 Fen 的低温烤箱
直至内部干燥
达到第七个油炸我可以
把煎炸简化成一句话 老实说高
食用油温度约为 350 华氏度，您
将食物放入其中，您正在煎炸我所说的
你可以煎任何像面包一样的东西吗
蔬菜，比如球芽甘蓝，煎得非常厉害
现在不裹面包屑，如果你想要额外的
脆皮，那么如果你要裹面包屑的话，你可以裹面包屑
你要确保它均匀地涂在面包屑中
，没有秃点，一旦它
放入您想要看到的漂亮甚至冒泡的油中
不要过度暴力，不要疯狂爆裂，当
出来后，里面应该已经煮熟了
，外面应该是美丽的金黄色
棕色且脆而不湿如果您想了解
更多关于如何煎炸任何东西的知识，那么您应该
观看我们的如何油炸所有东西的视频，链接
将出现在说明中，因为有很多
其他烹饪技术，但对我来说，这些是
一些最重要的基线技术，
让您开始并让您能够烹饪
最常见的事情变得更加具体和
掌握此级别后，技术会更先进
下一步 酱汁 什么是酱汁 酱汁是液体
奶油或半固体食物用于或用于
准备其他食物 大多数酱汁通常不使用
本身消耗，但它们增加了风味和
质地和视觉吸引力，所以从技术上来说
任何东西都可以是酱汁，但如果您是美国人，我会给您一个
基本示例
番茄酱 你只是用勺子把番茄酱放进嘴里吗
不，你用它来蘸东西 你用它在上面
回到过去，我们通常会
识别母亲的酱汁，很高兴知道
你妈妈做的酱汁，你应该研究一下它们
我能记得所有这些酱汁 espanol SAA tamat
贝尔和霍尔斯认识他们很好，但除非
您在一家传统的法国餐厅工作
可能最终会使用任何一种
的酱汁来制作美味的酱汁，但是
我们可以从法国酱料之母中学到的
是为什么酱料如此重要的原则
应该加以利用，实际上有两件事是厨师经常寻找的
，但它们不是
结束一切就是一切，这是第一，如果你不打算这样做的话，那就添加
很多味道
不妨将水倒在牛排上
，然后称之为第二天，这取决于
但一般来说，酱汁应该
具有一定程度的粘度，因为它
需要粘在
上的盘子或食物上，这样你就可以得到漂亮的酱汁涂层
酱汁本来就很稠，但更多情况下
厨师们不断尝试寻找适应方法
如果这些是
chfs 正在寻找的东西，那么他们的第一步是什么
做好酱汁后，他们会看着菜肴，然后
找到赋予酱汁形状和用途的方法
所以这里有几种使酱汁变稠的方法
，还有乳化方法，这些并不是唯一的方法
乳化剂帮助将各种口味混合在一起的方式
在同步咬合中也许您想要一种特别的
颜色以某种方式覆盖您的调色板
乳化是关键，但乳化可以
挑战破碎的酱汁与光滑的酱汁
酱汁有很大不同，破碎的酱汁是
通常不会让味道均匀而均匀地分布在酱汁中，而且
它不会在
mulifa 肉类碳水化合物中正确粘附在您的食物上，然后放入您的嘴中
作为风味乳液的载体，很好
另一种看待它的方式是增稠酱汁
有很多方法可以使酱汁变得浓稠有趣的事实
乳化也会使酱汁变稠，但你
也可以减少你知道的东西，比如红
酒酱，用于立式 RI 烘烤减少
顾名思义，就是煮酱汁或小火煮
酱汁，直到水分蒸发为止
出来，这样你就加强了味道，你已经使它变稠了
，有时它看起来更令人向往
您可以添加明胶，您可以与水胶体混合
，就像 zanen 口香糖科学所做的那样，任何
酱汁可以是任何你想要的厨师，伟大的
厨师会找到办法，但听什么都可以
是一种酱料，作为酱料，所以是
糖、鱼露、酸橙汁的混合物，它是液体，但它是
一种酱汁，它可能适合生鱼菜肴
，比如 Hamachi Kudo，它会浸泡在
鱼而不是粘在它身上，所以
它是液体的，让东西变得美味，让它们变得美味，这是可以的
给东西涂上一层厚厚的涂层，这样就可以让它进入人们
的嘴里，并在接下来的烹饪中味道很好
肉实际上只有两种烹饪方法
肉热而快，或低而慢，热而快
顾名思义，目标是
在两侧实现颜色，并希望通过
当你把它翻过来并在另一面变色时
所以对于牛排来说
食物已煮至所需温度，或者
可能还需要几分钟翻转过来
继续，然后就完成了，完成了，现在它们
又慢又低，温度会非常低
低，您将非常慢地烹饪该物品
因为温度较低，您将
避免烧焦外部的任何东西，同时非常
慢慢地烹饪该产品的内部
蛋白质会发生什么情况，如果
它是高脂肪 高肌内纤维 它会得到
美味、嫩滑、多汁的烹饪
肉取决于温度和了解
每种切割的品质以及为什么需要它们
受到不同对待，以充分发挥其潜力
这些是大多数肉块所需的温度
肉，慢速烹饪的目标是
慢慢地煮一些熟透的东西，同时
你可以保存果汁，但煮到足够高的温度
明胶和肌内
纤维基本上熔化的温度，例如您可以
将烤肉烤至 13 度并获得三分熟，但是
它太耐嚼了，所以你真的需要时间和
肌内纤维
实际上被正确熔化的温度
温度在 200° 到 205° F 之间，足以用叉子轻松地
切碎，所以首先要弄清楚是否
您需要慢煮，否则无法确定您想要的
结果 选择您的方法 钎焊 烧烤
灼烧等等，并注意
你的肉的厚度，如果它真的很厚，例如很厚
牛排，您可能需要使用两种烹饪方法
在上色之前将内部煮熟
例如，您可能需要将
放入烤箱中以调节内部温度
接近 130 135，然后如果肉
比平时更厚，则将其烧焦，您可能只会得到
通过在不烹饪的情况下将其灼烧而在外部上色
内部这显然是在考虑 Sak
从技术上讲，您会听到很多说法
某些肉类需要以某种方式煮熟
故事就这样结束了，简单的
现实是，你可以做饭并不完全正确
任何您想要的肉，假设
在该温度下可以安全食用，但是
每件事都会有不同的结果
这取决于您是否想要该结果
或者不是，所以我给你举两个例子，一根小排骨
你可以将蛋白质煮得又热又快，也可以低火煮
缓慢并获得完全不同的产品，但你
需要仔细选择如何执行此操作，因此如果您
我们要低火慢煮一根小排骨，这很简单
你会把它变成棕色，让它上一些颜色
如果您希望也不能将其变成棕色，那么
假设您决定将其钎焊得很低并减慢它的速度
非常低的温度 非常温和地煨
几个小时 会发生什么 它不会变干
因为它含有大量的脂肪和大量的明胶和
肌内纤维，然后这些纤维会融化
将采用内部温度方式
做得很好，并且可以维持这种状态，因为它有
里面有足够的脂肪，它会变得非常嫩
并且融化并几乎像切碎一样散开
肉现在太可爱了，如果你想做饭的话
又热又快，你可以直接烧烤
但因为它在另一种文化中太耐嚼了
，比如韩国文化，他们会把小排切成薄片
非常薄，甚至可以腌制它，然后用
非常高的热量将其切成薄片，然后将其烧烤
肌内纤维更小，因此它们有
机会更快地融化，这种情况将会发生
在烤架上，它不会太耐嚼，您可以
享受它，就像它从烹饪中获益匪浅一样
干得好，所以我最好的建议是找出你想要的
蛋白质来学习一切
您可以了解它并根据您想要的结果进行烹饪
产品目标并研究如何实现该目标
这里有很多东西要学，我无法
在一个视频中解释所有内容，这是最好的事情
我可以建议找到一个烹饪
肉的好食谱，然后按照该食谱泡茶练习
一遍又一遍地学习该技术，然后从那里进行
实验，从中您将学到
发现有一百万种方法可以烹饪
的一件事，烹饪肉类的美妙之处在于
每种剪裁和每种类型都有自己的特点
并且通过适当的护理和适当的技术，您将
确切地知道如何发挥每个最好的
最后我们深入探讨电镀艺术
听起来有点奇怪或令人生畏，
是否值得花时间进行一些体贴的小改动？
很大的不同，我们都听过这样一句话：
用眼睛吃饭，但即使在吃东西也要看着
完全靠你自己，只需多花一些
30 秒，只是为了让它看起来漂亮一点
在你坐下来给我吃饭之前，你会照顾好食物，这会带来很大的变化
我确实喜欢让我的食物看起来尽可能漂亮
如果它看起来不错的话它肯定会
让你感觉良好，艺术家只是解释一下他们是如何创作他们的艺术吗？
不，他们只是这样做，你可以
只有通过练习才能真正擅长，所以
你知道考虑在上面添加装饰
将食物分层，添加许多不同的
颜色，这是一个很好的起点
谈到展示中的电镀，另一件事是
是构图，如何将其放在盘子上
你要把它全部排成一行吗？你想要它像围绕边缘的 c 形状吗？
所有这些事情都需要时间
他们要进行练习，这是中途岛
焦点元素，我的意思是在
中途您可以开始学习烹饪的旅程
学习如何很好地装盘，但首先要尝试
关注技术，所以看起来有很多
我们没有涵盖的内容，但我不知道
我们是否可以涵盖烹饪领域的所有内容
即使您花了数年时间，它们甚至没有涵盖实际烹饪学校中的烹饪世界
在烹饪学校，你永远无法学到烹饪应有的一切
这是一个永无止境的学习过程
当你开放自己时，开放你的思想
你全心投入所有需要
学习的事情，但你会发现你永远学不到
这一切，但只有不断努力学习
这一切才会让你变得优秀，我们也没有
谈谈烘焙，让我告诉你
就像这样，餐馆里有这样的原因
一个单独的糕点程序，因为当谈到烘焙甜点时，它是另一层
知识和分类准确且
...
科学，而烹饪可能有点
更松散，但要获得
擅长任何烹饪烘焙糕点的第一万无一失的方法就是这样做
如果您想取得好成绩，请一遍又一遍地做
代表非常爱您，订阅再见，谢谢
再次感谢 Maiden 赞助了今天的视频，不要忘记查看说明中的链接来查看
他们的炊具并节省您的订单他[音乐]
[音乐]
[英语]
Show
重点词汇
开始练习
| 词汇 | 含义 |
|---|---|
|
culinary /ˈkʌl.ɪ.nər.i/ C1 |
|
|
distill /dɪˈstɪl/ C1 |
|
|
accuracy /ˈæk.jə.rə.si/ B2 |
|
|
execution /ˌek.sɪˈkjuː.ʃən/ C1 |
|
|
substantially /səbˈstæn.ʃəl.i/ B2 |
|
|
versatile /ˈvɜː.sə.taɪl/ C1 |
|
|
retention /rɪˈten.ʃən/ C1 |
|
|
serrated /səˈreɪ.tɪd/ C2 |
|
|
uniformity /ˌjuː.nɪˈfɔː.mə.ti/ C2 |
|
|
emulsify /ɪˈmʌl.sɪ.faɪ/ C2 |
|
|
influential /ˌɪn.fluˈen.ʃəl/ B2 |
|
|
threshold /ˈθreʃ.həʊld/ C1 |
|
|
blanch /blɑːntʃ/ C2 |
|
|
braise /breɪz/ C2 |
|
|
submerge /səbˈmɜːdʒ/ C1 |
|
|
viscosity /vɪsˈkɒs.ə.ti/ C2 |
|
|
evaporate /ɪˈvæp.ər.eɪt/ B2 |
|
|
intimidating /ɪnˈtɪm.ɪ.deɪ.tɪŋ/ B2 |
|
重点语法结构
即将推出！
我们正在更新此部分，敬请期待！
相关歌曲