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Todays video is all about reflecting on the early days in my cooking career when I was just getting my chops in the kitchen. What were those vital skills I was missing at the time that would have made much a better cook. We’ll today you going to find out with the 10 most important skills I’ve learned over the last decade of my cooking career!
part 2 –
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For future reference when it comes to marinades always remember to Inject it into whatever you are trying to cook. The bigger the siringe the more you can inject.
(You can also push out the juice and move it down more it will coat everything from the inside
Is that alex? 3:09
Inspiring
Superb video!!!! 👏👏👏
where is your apron from?
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'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'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't fck it up.
One last thing, and I'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'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.
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?
15:31 this chapter makes me too relaxed
That dal side dish doesnt look appetizing man. But props to the mains
Easy to relate, good vid bruv!
I think of the video every time I cook
“Would’ve” Is a contraction of “would HAVE,” not “would OF.”
I've bought a few of their knives since watching your videos.
Great recipe. Huge fan ! I made these and they came out fantastic. However my sauce or gravy was very greasy. What could I have done differently ?
that looks spectacular !
absolutely gonna try this recipe tomorrow
Next time cover it with Parchment paper , It will cook laster. 😊
Looks like fucking dog shit from inside a sheep's stomach but I bet it's absolutely incredible tasty
😢 Please don't use Aluminium with acidic foods (like aluminium foil with tomato and wine). The acid can release aluminium into your food, which is not that great for your health.
*would have known. Not of known.
Good stuff. Like the format. Just remember to skim the the sauce of fat to get a cleaner less oily dish.
Thank you for that intro, within 20 seconds I could tell there is no point to listen further. I appreciate not wasting my time.
those aromatics ARE sexy
I use stock not water… never water.. fish fuck in it…
Love your videos. But boy the talking 🤦🏻♀️🤦🏻♀️🤦🏻♀️🤦🏻♀️
I loved that mise en place Alex reference
This is fantastic!!! Great video…. Reminds me of a book a buddy recommended to me when I first started cooking, called “The Kitchen Companion”. I’ll never forget it… and you mention some things I’ll not forget either. Had a definite “ah ha” moment. Thanks dude!
Big fan! Random Question, what do you do with all the extra kitchen gear you personally get from sponsors? You must have like 30 chef's knives at this point lol. It would be cool to somehow donate the overflows
I'd LOVE to know what your filming set up is because it LOOKS ACE! Nice one mate
The amount of shilling is crazy.
ugh, ruined it, didnt cook the meat right, then ruined it with some weird abomination of rice and vegetables. should have done mashed potatoes with gravy made from the sauce, all you needed to do was thicken it up and maybe add pepper
where'd you get those tongs?
Masterbraiser!
I swear I heard “masterbrazing” and it sounded more like “masturbrazing”. Sure skhbdst like an interesting technique.
What are the flatbread yest water and flour portions?
'my friend, Alex' he says… THAT'S ALEX AÏNOUZ!! @FrenchGuyCooking!! how cool!!!
i know this is really dumb but i found it just a bit offensive being a single dude living alone with a mediocre income and a barren fridge by essentially what amounts to a professional chef who would always have time and ingredients on hand for cooking that I should have zero waste. Very nitpicky and beside the point of the video, Actually love your videos, please keep doing what you're doing. Tyvm
Rubbish!! you keep saying when I was younger? when was that, 100 years ago?
I think patience and attention span are the major things that people lack in the kitchen.
Phenomenal content. Thank you! You should consider writing a book. Like a "basic skills for home cooks" type of guide.
I’m going on hour 4 of keeping the ribs in the oven @ 275….still tough as a leather belt.
i really really love this
Great video!
I think olive oil is a bad idea for braising, since it's smoke point is around 374–405°F (190–207°C).
The pan should get hotter than that, and it will usually result in a slightly bitter unwanted taste.
Hgh oleic sunflower oil is the best one in my opinion, it can get to 450°C without smoking.
Was Alex your neighbor? 😂
Love this channel!!! Thank you!!!
This video offers the cooking techniques I've been needing to take a cooking class for!!!👌🏽👍🏽👏🏽 🍽 🍲
I loved the video. Thank you
Where is the flatbread recipe?!?