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	Comments on: 10 Cooking Skills I Wish I Had Known&#8230;	</title>
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	<description>Amazing Foods</description>
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		<title>
		By: @brandonfuller8797		</title>
		<link>https://amazingfoodstv.com/10-cooking-skills-i-wish-i-had-known/#comment-538148</link>

		<dc:creator><![CDATA[@brandonfuller8797]]></dc:creator>
		<pubDate>Sat, 20 Apr 2024 10:53:42 +0000</pubDate>
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					<description><![CDATA[Where is the flatbread recipe?!?]]></description>
			<content:encoded><![CDATA[<p>Where is the flatbread recipe?!?</p>
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		<title>
		By: @ExcursionCampervans		</title>
		<link>https://amazingfoodstv.com/10-cooking-skills-i-wish-i-had-known/#comment-538112</link>

		<dc:creator><![CDATA[@ExcursionCampervans]]></dc:creator>
		<pubDate>Sat, 20 Apr 2024 10:53:42 +0000</pubDate>
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					<description><![CDATA[Easy to relate, good vid bruv!]]></description>
			<content:encoded><![CDATA[<p>Easy to relate, good vid bruv!</p>
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		<title>
		By: @JamRock_Jr.		</title>
		<link>https://amazingfoodstv.com/10-cooking-skills-i-wish-i-had-known/#comment-538111</link>

		<dc:creator><![CDATA[@JamRock_Jr.]]></dc:creator>
		<pubDate>Sat, 20 Apr 2024 10:53:42 +0000</pubDate>
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					<description><![CDATA[That dal side dish doesnt look appetizing man. But props to the mains]]></description>
			<content:encoded><![CDATA[<p>That dal side dish doesnt look appetizing man. But props to the mains</p>
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		<title>
		By: @imjavlon		</title>
		<link>https://amazingfoodstv.com/10-cooking-skills-i-wish-i-had-known/#comment-538110</link>

		<dc:creator><![CDATA[@imjavlon]]></dc:creator>
		<pubDate>Sat, 20 Apr 2024 10:53:42 +0000</pubDate>
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					<description><![CDATA[&lt;a href=&quot;https://www.youtube.com/watch?v=mVKXJcpGHK8&#038;t=931&quot;&gt;15:31&lt;/a&gt; this chapter makes me too relaxed]]></description>
			<content:encoded><![CDATA[<p><a href="https://www.youtube.com/watch?v=mVKXJcpGHK8&amp;t=931">15:31</a> this chapter makes me too relaxed</p>
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		<item>
		<title>
		By: @ftjosephh1817		</title>
		<link>https://amazingfoodstv.com/10-cooking-skills-i-wish-i-had-known/#comment-538109</link>

		<dc:creator><![CDATA[@ftjosephh1817]]></dc:creator>
		<pubDate>Sat, 20 Apr 2024 10:53:42 +0000</pubDate>
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					<description><![CDATA[Hello! Im a teen who wanted to make the recipe shown in this video. I showed it to my parents, but they don’t like that it has red wine, wouldn’t all the Alcohol cook off? If so, can you please show me some research so I can convince my parents?]]></description>
			<content:encoded><![CDATA[<p>Hello! Im a teen who wanted to make the recipe shown in this video. I showed it to my parents, but they don’t like that it has red wine, wouldn’t all the Alcohol cook off? If so, can you please show me some research so I can convince my parents?</p>
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		<title>
		By: @niktniewiem4785		</title>
		<link>https://amazingfoodstv.com/10-cooking-skills-i-wish-i-had-known/#comment-538108</link>

		<dc:creator><![CDATA[@niktniewiem4785]]></dc:creator>
		<pubDate>Sat, 20 Apr 2024 10:53:42 +0000</pubDate>
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					<description><![CDATA[4 hours for ribs is an overkill 😅 One thing I do good in the kitchen is ribs and 2hrs in 180 celcius is enough, rarely 2,5h if they&#039;re big, like in this vid. Meat really CAN get overcooked, even in low temperature. It looses taste and the last thing you want is to kill the meat taste with all the other ingredients. Half a liter of wine seems to me like a huge overkill, but I never tried it. I think the most important thing in cooking is to bring out the main part of the dish and color it with ingredients like spices and vinegars. Again you don&#039;t want to kill the taste of the main ingredient like meat. Also, how is salting better than marinading? Never heared such sentence. If it takes 24hrs to take effect, well so does marinading and if you marinade you can use certain ingredients to archieve certain effects. Like if you use mustard (but please not the shitty American mustard) as one of the marinade ingredients, it is then hard for your meat to be gummy or hard, you just can&#039;t fck it up.&lt;br&gt;&lt;br&gt;One last thing, and I&#039;ve learned it from Hindi kitchen - sear your whole spices BEFORE everything else. There is no point in throwing those while you have a full pan of veggies or something else. You have to get this flavour out of them by heat and sear, and they won&#039;t sear being in between mixed with other things. They will still release aromatics but only through being in high temperature. By searing you take all the flavor and aromatics out into the oil on frying pan, then this mixture bonds with everything you then put on the pan.]]></description>
			<content:encoded><![CDATA[<p>4 hours for ribs is an overkill 😅 One thing I do good in the kitchen is ribs and 2hrs in 180 celcius is enough, rarely 2,5h if they&#39;re big, like in this vid. Meat really CAN get overcooked, even in low temperature. It looses taste and the last thing you want is to kill the meat taste with all the other ingredients. Half a liter of wine seems to me like a huge overkill, but I never tried it. I think the most important thing in cooking is to bring out the main part of the dish and color it with ingredients like spices and vinegars. Again you don&#39;t want to kill the taste of the main ingredient like meat. Also, how is salting better than marinading? Never heared such sentence. If it takes 24hrs to take effect, well so does marinading and if you marinade you can use certain ingredients to archieve certain effects. Like if you use mustard (but please not the shitty American mustard) as one of the marinade ingredients, it is then hard for your meat to be gummy or hard, you just can&#39;t fck it up.</p>
<p>One last thing, and I&#39;ve learned it from Hindi kitchen &#8211; sear your whole spices BEFORE everything else. There is no point in throwing those while you have a full pan of veggies or something else. You have to get this flavour out of them by heat and sear, and they won&#39;t sear being in between mixed with other things. They will still release aromatics but only through being in high temperature. By searing you take all the flavor and aromatics out into the oil on frying pan, then this mixture bonds with everything you then put on the pan.</p>
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		<title>
		By: @bradleydobson9455		</title>
		<link>https://amazingfoodstv.com/10-cooking-skills-i-wish-i-had-known/#comment-538107</link>

		<dc:creator><![CDATA[@bradleydobson9455]]></dc:creator>
		<pubDate>Sat, 20 Apr 2024 10:53:42 +0000</pubDate>
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					<description><![CDATA[where is your apron from?]]></description>
			<content:encoded><![CDATA[<p>where is your apron from?</p>
]]></content:encoded>
		
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		<item>
		<title>
		By: @jeffgovender6087		</title>
		<link>https://amazingfoodstv.com/10-cooking-skills-i-wish-i-had-known/#comment-538106</link>

		<dc:creator><![CDATA[@jeffgovender6087]]></dc:creator>
		<pubDate>Sat, 20 Apr 2024 10:53:42 +0000</pubDate>
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					<description><![CDATA[Superb video!!!! 👏👏👏]]></description>
			<content:encoded><![CDATA[<p>Superb video!!!! 👏👏👏</p>
]]></content:encoded>
		
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		<item>
		<title>
		By: @withoutego3318		</title>
		<link>https://amazingfoodstv.com/10-cooking-skills-i-wish-i-had-known/#comment-538105</link>

		<dc:creator><![CDATA[@withoutego3318]]></dc:creator>
		<pubDate>Sat, 20 Apr 2024 10:53:42 +0000</pubDate>
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					<description><![CDATA[Inspiring]]></description>
			<content:encoded><![CDATA[<p>Inspiring</p>
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		<title>
		By: @thinhsuynhuoc		</title>
		<link>https://amazingfoodstv.com/10-cooking-skills-i-wish-i-had-known/#comment-538104</link>

		<dc:creator><![CDATA[@thinhsuynhuoc]]></dc:creator>
		<pubDate>Sat, 20 Apr 2024 10:53:42 +0000</pubDate>
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					<description><![CDATA[Is that alex? &lt;a href=&quot;https://www.youtube.com/watch?v=mVKXJcpGHK8&#038;t=189&quot;&gt;3:09&lt;/a&gt;]]></description>
			<content:encoded><![CDATA[<p>Is that alex? <a href="https://www.youtube.com/watch?v=mVKXJcpGHK8&amp;t=189">3:09</a></p>
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