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ANOTHER 10 MISTAKES BEGINNER COOKS MAKE | Cooking Basics & Essentials Ep.16 | Cooking with Anadi
Jul 23, 2019
Hey everyone! The first part of my Top 10 Beginner Cooks Make video did quite well and I really appreciate the feedback! I had been thinking of making a part two for awhile so given the reception I thought it was finally time!
I was also approached by a dear friend Professor Kitchen to do a collaboration for this second part, so this video is extra special! I encourage you to check out his take on top ten mistakes by checking out his video here: https://t.co/0syqN00A7c
Should I do a part three? Be sure to let me know in the comments! These videos are ton of fun and I'm glad they're helping you out!
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0:00
hey guys welcome back to part two of the
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top 10 mistakes that beginner cooks made
0:06
super excited by the way to do a collab
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with Professor kitchen who's doing his
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own version of top 10 mistakes so do
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check him out
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the link will be listed right up here or
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in the description box down below so
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let's get started right now being too
0:24
cheap and buying low quality cookware
0:27
you need to invest in some good quality
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cookware something that is solid and
0:34
that retains heat because that's what
0:37
that strong stainless steel back does
0:40
you need your pan to maintain the heat
0:43
you want to cook on in all sides of the
0:46
pan and you want to avoid warping a pan
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with a heavy bottom does wonders and we
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will help you improve your experience
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with cooking every day and make cooking
1:00
less frustrating next not waiting for
1:04
your pan to preheat people usually even
1:07
my mom does this people usually add the
1:10
oil and then turn on the pan to preheat
1:14
well guess what happens when you do that
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by the time the pan gets hot the oil is
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starting to burn we're gonna let the pan
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get hot add the oil it will become hot
1:27
instantly and then start cooking so you
1:31
don't compromise on the flavor or the
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burnt flavor in your food so keep calm
1:37
and preheat this leads me to my next
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point
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sear don't boil if you don't let your
1:45
pan get hot and if you overcrowd the pan
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guess what happens to the meat in the
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pan instead of the meat getting that
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beautiful golden brown sear the
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overcrowded nests and the fact the pan
2:00
is not hot enough starts to boil the
2:02
meat and makes it gray
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and truly just disgusting that is really
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off-putting and can really change the
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flavor profile of your dish so let your
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pan preheat and don't overcrowd your pan
2:18
talkin about a nice sear even I used to
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make these mistakes when I first started
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cooking and that is not patting your
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meat dry no puns intended so what you
2:30
need to do is take the piece of chicken
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let's say and make sure you use paper
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towels to get any excess moisture out of
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that chicken but this helps to do is
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when you add that piece of chicken on
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the hot pan with the oil it's a direct
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contact and there's no excess moisture
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that's gonna ruin the sear that you're
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looking for a good sear doesn't just
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make the dish look more appetizing but
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that golden brown crust adds a
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tremendous amount of flavor to your dish
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now this next step guys is really gonna
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help you out whenever you cooking meat
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at least thirty minutes before you want
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to start cooking your chicken your beef
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whatever it is take it out and leave it
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on the counter top so you can get that
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chill from the fridge out and you can
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get closer to room temperature not only
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will it help speed up the cooking
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process but it will help prevent over
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cooking your meat because what happens
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when the meat is chilled straight out of
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the fridge by the time that the inside
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cooks the outside is dry and rubbery and
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this leads me to my next point the best
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way to defrost meat on the go now you
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should always let the meat defrost
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naturally the first one would involve
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leaving your meat in the fridge and
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letting it defrost naturally the second
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one which is much quicker is keeping
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your meat in a bowl or a big pot and
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letting cold water ice cold water let
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that flow onto the meat and make sure
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that
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constant running stream because it's the
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running stream of water that helps
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circulate the water in the bowl or the
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pot and it helps defrost meet much
4:27
quicker so a piece of chicken breast you
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can defrost that in an hour or two
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naturally in a quick way I imagine this
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you've cooked a beautiful piece of
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seared chicken and you're starving so as
4:42
soon as it's done cooking you're gonna
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cut it up and start eating but guess
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what when you're cooking meat all the
4:49
juices are flowing towards the outside
4:52
its final escape it because it's hot all
4:55
around it now the best thing to enjoy
4:58
the chicken the best way to have that
5:00
restaurant quality chicken is to let
5:03
that meat rest for at least half the
5:06
time that you cooked it for just so that
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all those juices can get back in the
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center but the moment you cut it is full
5:14
of them beautiful juicy delicious
5:17
flavors and all the marination be hard
5:20
what you put in to prepare that chicken
5:22
does not go to waste
5:24
now this next one is a little tricky to
5:27
manage but you will learn over time by
5:30
making mistakes and then learning from
5:32
it and that's about over seasoning your
5:35
food now if you've bought good
5:37
high-quality ingredients
5:39
she let those ingredients shine do not
5:42
over season it because then what's the
5:45
point of enjoying these fresh vegetables
5:47
organic chicken high quality meats let
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the ingredients be the star of the dish
5:53
the simpler the better if you have to
5:57
mask the flavor of the meat or whatever
6:00
you're cooking then you're doing
6:02
something wrong and I think you should
6:04
rethink what you're doing and just let
6:07
those ingredients to the talking you
6:09
will notice a big difference and you'll
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start to develop your palate more and
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more every dish you cook now there's a
6:18
big difference between preheating your
6:21
path
6:22
and letting your pan burn until the
6:24
point that it's about to smoke up and
6:26
catch on fire and you don't want the
6:28
latter so the best way to know that your
6:31
pan is hot enough to add in your oil is
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to sprinkle in a bit of water and if the
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water turns into little balls and slick
6:40
dancing around you know that the pan is
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ready if the water just splashes and
6:47
evaporates eventually you still give it
6:50
some more time it should be dancing
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around the pan like it's a pie now
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lastly I would like you to keep
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developing on the first 10 tips which I
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gave you and you can see that video if
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you click the link right above here and
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then adding these tips to your daily
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cooking so that it's just becomes second
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nature you will become a pro in the
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kitchen in no time if you start adopting
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some of these tips in your day to day
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life
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and maybe finding better ways than what
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even I am giving you tips for let me
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know if you find any better suggestions
7:26
if there's any improvements that I can
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make in my life in the comments section
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down below
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and leave me like if you want a part 3
7:34
to this video and what other questions
7:37
that you have in your day-to-day cooking
7:40
that you would like to improve but you
7:42
would like me to tackle in my next video
7:44
so be sure to subscribe if you want to
7:47
see more awesome videos just like this
7:49
be sure to subscribe so you don't miss
7:52
out on any new awesome content my social
7:55
media links I haven't done below and
7:57
thank you for everybody who helped me
8:00
reach 10,000 subscribers on Instagram
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I've encouraged you guys to do the same
8:06
on YouTube and get more awesome content
8:08
from me more frequently thank you guys
8:11
for watching I'll see you guys again on
8:13
the next one
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