Bright Side found out 15 simple but effective cooking tips every foodie should know. These secrets will help you to make your dishes taste just as great as Gordon Ramsay's (or even better!).
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yeah but do they know how to cook a steak that is well done and not dry?
that is the whole excuse to half cooking a steak, so it will be juicy.
do you half cook your chicken? your pork?
then why do you want a bloody piece of cow? are you a cave man when you eat beef?
Sigh. The act of cooking a steak to a well done temperature evaporates the moisture inside leading to........a dry steak. You COULD make it slightly less leather like by cooking in a water bath, but why? Just why?
You cook chicken and pork all the way through because chicken can contain salmonella and pork can (not very often these days) contain the larvae of the trichinella worm and are frankly filthy animals. This is not the case with beef.
Just because you don't like something or are ignorant about what's in your food don't accuse an entire profession of incompetence .
A professional chef.
Wow this video is terrible. Actually, I take that back. it's much worse than terrible. It's 11:50 of self-contradiction and inane advice that will only confuse and confound someone who's learning how to do the most basic things in cooking. Ferinstance: when cooking onions,: "Add both cooking oil AND butter to the heated frying pan" says the voiceover (10:04) and then a moment later "You should also use only butter for frying onions" (10:20) Wut? Is the guy not paying attention to himself? When you're making clear broth you can add "parsley, celery, carrots and onions" (8:33) but the video clearly shows whole carrots with their tops, held together with a rubber band (ummm...OK), a red bell pepper (wut?), a head of cabbage (wut wut?) and a whole onion. Wow. Bright Side just poops these videos out with zero editorial oversight. What a bunch of hacks. There are so many wonderful educational video providers on YouTube. Bright SIde is not one of them.
Well... I was going to share this until "if this video gets 50K likes, we'll make another cool video."
Begging for likes/shares is the easiest way to keep me from sharing good content. And this was actually good content.
Hope it works out for you, anyway.
the easiest Asian meal to prepare while I am in Europe is fried rice, but sometimes it's not easy to find all the ingredients there. I got a good simple trick; just get the chicken Tikka masala paste. This most famous Indian paste always available in any European supermarket. Mix the steam rice with 2 or 3 spoons of this paste while you fry the rice, it taste soo good..!
Mash up canned tomatoes and fry them adding a bit of balsamic vinegar, the tomatoes will get very mushy and have a sweet taste. It makes a great spread for toast or anything else. Was playing around and figured this out.
Since when is the smell from cooking onions or garlic emit an unpleasant odor?? Nothing smells better than onions or garlic cooking. And roasting vegetables before making soup is the best way to get great flavor. It makes for a very rich tasting soup, no matter what the vegetable is.
There's some misleading stuff in here, not to mention some awkward English. Adding salt to your onions while cooking is just basic "seasoning-as-you-go" advice. It will help to draw out water from the onions, but it's not necessary in order to caramelize them and doesn't have an effect on the smell. And I see no reason to only cook them in butter. Or were you trying to say that you shouldn't use butter to fry other foods that are fried at higher temperatures than onions are, on account of burning the milk solids? I mean, onions in butter is a good flavor, but so is onion with olive oil. Or peanut oil. Most people go wrong by using too much heat on onions and burning them, making them bitter. You have to pay attention and use a lower heat.
Also, your "sugar is not for sweetness" thing is absurd. Just because you're using the sugar in a savory dish doesn't mean you're not increasing the sweetness. "Sweet and sour" is a whole, well-known flavor scheme. Foods that are acidic and sour tend to be set off well with an additional sweet flavor like sugar. That doesn't mean that it's a "sweet" food, but the point very much IS to increase the sweetness.
Don't peel the potatoes before you boil them, and you won't have to worry about them being waterlogged. Use smaller, thin skinned potatoes, like Yukons, white, or red potatoes, not Russets, which are too thick skinned. Shake them in a colander, then return to the pan. let them sit a minute while you gather your dairy (I use half and half), butter, salt and any herbs and spices you wish to add. Cut potatoes up. Mash halfway before adding butter, dairy and seasonings, and continuing to mash. The skins are barely noticeable to the eye, and not at all to the mouth, except in the richer , deeper potato flavor they add.
I disagree with not cooking steaks frozen. I always cook my steaks frozen and they are the most trnder juicy steaks ive ever had. They seem to hold seasoning better so i usually throw salt on both sides and cook fast. Perfectly made. And my favorite steak cooking pan i use when not on grill or o en is coated.
#1. To keep honey or syrup from sticking to your measuring spoon or cup, first coat with a thin layer of oil with finger, paper towel or non-stick cooking spray.
#2. NEVER eat black/brown spots on avocados! It will make you sick! A ripe avocado should be firm with just slight give when gently squeezed, NOT too soft or mushy. To cut the avocado, run a sharp, straight edge blade of a long knife from the top all around the seed. You can CAREFULLY remove the seed by using the knife edge and plucking it ..