I’ve failed countless times in over 20 years of being a chef, so I’ve narrowed down 25 of my best tips, tricks and hacks from working in restaurants to make your home cooking journey easier. Leave a comment if there’s a hack or trick you want to learn and maybe there’s room for a Part 2.
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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
TIMESTAMPS:
00:00 Intro
00:17 1 – Prep
00:32 2
00:42 3
01:11 4
02:27 5 – Equipment
02:54 6
03:19 7
03:31 8
03:54 9
04:59 10
05:39 11
07:04 12 – Cooking Tips
07:38 13
08:56 14
09:23 15
10:05 16
10:34 17
11:14 18
11:39 19
12:25 20
12:47 21
13:30 22
14:27 23
15:12 24
15:58 25
28 Comments
Your tip to read the recipe through before starting resonates with me. That's my biggest problem 😂
I made your chicken biryani last night for dinner. I made it for my brother who has traveled the world and missed biryani so much. He said it was delicious and when I have company from other countries I can proudly serve that!
125g of oats is actually a ton of oats damn
Your transparency is GOLD ❤
My family are French vs English and VERY VERY passionate travellers/cooks. I can see why historically they went to war.
24/25 checked, should I go pro 🙂
no im not like you a h
2:29
You resisted WHAT!?
WTF IS HE TALKING ABOUT, STICK IT IN THE AIR FRYER FOR 12 MIN . DONE
8:27 what 😂
Porridge with water? Eww
Where is the link for the knife sharpening video
I thought the 5 flavors are sweet, sour, bitter, spicy and salty with umami being the 6th.
Thanks man, this video was "invaluable".
Excellent!
Hey andy can you share the video of knife sharpening which you were saying to provide please? Thank you so much
Thank you! 🙏
I outfitted my kitchen with someone else's credit card. Got so many things I didn't need. Missing so many I did. I have a caldero and a wok and a rice cooker and a ton of single use stuff but I never got a damned good cutting board or bench scraper 😂
I always have a feeezer bag in the freezer and put veg offcuts in it. When it's full I make stock and reuse the bag. Reduces veg bin waste significantly. 🇬🇧
knife sharpening video?:(
Great tips, the problem with pressure cookers is you cant taste during the cooking, so cant tell if more salt needed, is there any way of cooking steak without smoking out the house? Always need to open the windows lol
I've been doing the waste bowl for as long as I can remember, and every time I cook at a friend's place I get a "wait, why didn't I think of that" reaction.
Re: knife sharpening – some brands will re-sharpen as part of their warranty, it's definitely something the home cook should look into if they don't have the space for the equipment needed to maintain their knives, or the time to learn the technique.
My biggest challenge at home is the hardwired smoke detectors and a non-externally vented hood – any tips there?
Also, thanks for being so damn genuine with your content, It's beyond refreshing to see someone with both passion and expertise without any of the youtube-algorithm BS!
AND major props for calling out MSG as a great ingredient that no one should be afraid of. Used correctly it can absolutely transform a dish from 'great' to 'what did you do? this is incredible!'
12:30 fun fact, it's not the acidity or salt that wilts your salad, it's actually the oil. Kenji made a side by side comparison on this topic as well a few years ago.
As a home cook, the biggest mistake I've made was when making kedgeree for brunch. I was tired and hungry so I took a short cut and used jar garlic. The problem was that the acidity (vinegar?) from the jarred garlic curdled the milk from the poached fish. I could have cried! I was gutted!
What is welting?
The biggest mistake most guys do is never cooking in the first place. It's easy. It's fun. It's a way to relax and be creative. Don't just go thru life buying your food or letting someone else cook for you please
Honestly, I seem to be having more problems when cracking eggs on a flat surface then on an edge. Also, they always seem to break apart lengthways for whatever reason 😀
Thank you. More great advice