10 Cooking Skills EVERYONE Needs to Know
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I’ve been cooking for nearly 20 years, and here are 10 cooking techniques that will easily level up your cooking. Braised Indian …
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Recipe: https://rainbowplantlife.com/braised-indian-chickpea-stew/
What's one cooking technique that you think every cook should know?
what's wrong with drinking at 11 am? especially when you're about to start cooking? ;p you should have asked the dear sir to join you. drinking alone looks like a worse thing to me than drinking at 11 XD
kosher and table salt? which one prefer the most of people?
Looks delicious. Thanks for sharing….Bye. 😊
I love your channel. Thank you for all that you share.
Lovely as usual. Have you ever tried making pav bhaaji? I guess only butter needs a vegan subtitute. Otherwise, you will like it! ✨
Wonderful demonstration of essential cooking techniques with a wonderful recipe😇👌
I love all your recipes and tips. Thank you so much!
👍
Can we do this recipe in an Instant Pot? If so, should we use the low pressure function?
why do you always add garam masala towards the end of cooking and not with the other spices?
You are so awesome. Love a lot of your recipes. Can't wait to try this one.
I think this dish was a bit too complicated.
Can we just talk a little slower …..it’s not a competition with somebody—— is it…..what’s the god damn rush……..seriously
What is the name of the container with all the spices in it?
Touché ….tell him to be quiet 🤐
o-m-g .. highly suggest "burn up the van" merch 🤣🤣🤣new sub!
Ginger annoys me SO much
I love that you shouted out Mike G! Pro Home Cooks is my favorite YouTube cooking channel and I think I found yours through a click out from there (I kind of hope y'all are friends). I love your videos so much and while I'm just a vegetarian, your recipes get me closer to vegan all the time. Thank you for your amazing videos. Your techniques and endearing goofiness keep me tuning in.
Love your videos and you are always so beautiful.
Thanks! I really appreciated the format of this video, putting the tips in an outer context. I'll read Salt, Fat, Acid, Heat.
“Its 11 am” 😂😂😂 love your dynamic!
OMG this looks amazing Nisha!!
I wish I could have your cooking everyday …so good 👍
The best place is the mise en place.
Too much salt :/
its,.
Loved it!!! Thanks!!
So fast! We wouldn't mind if you went more slowly, really. It is a pleasure to see you cook. And an even bigger pleasure to see your parents! (Sorry, not sorry!). It is difficult to find affordable yellow raisins or sultanas that don't have sulphates in them, btw. The stew looks delicious. What is the difference between Indian chili spice and chili spice that's just labeled "chili" ?
Another great video- thanks Nisha!!!
this is a recipe im definitely going to do! Cept my chickpeas will have to soak overnite! Many thanks for being a great creator and teacher💐
I got your cook book because I know everything you make is flavorful and my husband loves every dish I’ve made from your recipes.
Amazing video. Next recipe idea: Mulligatawny soup
Hi there… new subscriber here. I just wanted to let you know that I came here from Immy’s channel (Sustainably Vegan). She raves with mild exuberance about your channel and your recipes, and after looking around here in your content, I must say that I can see why. This was a super informative video… I learned a lot of very subtle and interesting things. I never knew about caramelizing tomato paste. That’s a good one!! Unfortunately, here in 🇨🇦 we cannot get tomato paste in a tube, only in tins. I think the tube is much smarter and more practical. Great video, and I’m uber-excited to see more awesome recipes and content here on your channel. Thank-you!! 🌎💦Ⓜ️ary
What other times in the process are good to salt as I go?
An overview for all ten techniques:
0:31 1. Mise en Place: prepare what you need before you start cooking
1:24 2. Use whole spices and toast them (with or without oil)
2:42 3. Cut veggies to size – a size that fits the cooking
3:38 4. Salt as you go (makes vegetables brown faser and much more)
4:33 5. Caramelize tomato paste
5:28 6. Deglaze the pan (with either a van or wine if you don‘t have that much time and energy)
7:03 7. Balance the flavors (sweet, sour, hot, etc.)
7:52 8. Add fat for texture and flavor
8:14 Book „Salt Fat Acid Heat“ by Samin Nosrat
8:52 9. Use fresh herbs
9:18 10. Add a source of acid before serving (maximal impact when added in the end)
Amazing as always! Thank you! I literally look forward to your videos
Your back!!🤗😋🙏🏼
Omigosh, this looks sooooo delicious! 🤤
Thank you so much for your videos. I’ve learned so much from you. Due to health reasons I changed from being a major carnivore to vegetarian and slowly making the transition to vegan. I appreciate your explanations and the thoughtfulness you put in for your viewers. You help give me the confidence I need. Thank you again 🌻
Thank you so much for your videos. I have learned so much from you and I’ve gained a lot of confidence in my transition to vegan cooking.
Thank you very much for this detailed video. I appreciate all the hard work you put into it. This will definitely help me boost my technique. Keep up the good work!
In my family we call fond "schmedlies"
Its 11am 😂
I started cooking with whole spices because of you and it has been a game changer! It's made cooking so much more fun and I love the flavor they bring. Thanks so much for all of your advice and recipes!
If you don't like the canned tomatoe paste then why do you have it lol
I take the contents of a can of tomato paste and put it in a ziploc baggie. Push it down to form a tube, and freeze it. Then I just cut off what I need and thaw. The can and baggie recycle, the tube does not. And I honestly can't detect the metallic taste when it is mixed in with everything else. Just make sure the can is BPA free and it's cheaper than the tube.
so if you don’t use oil, can you put them in a dry skillet or add a bit of water or broth?
# BurnUpTheVan # HinduKush # Plants
Such a wonderful video… beautifully spoken with an amazing ‘lay-out’…. clear and concise every step of the way. Soooo, beautifully done with such simple reasoning and sensible explanations. I love all your videos…. but this one was exceptional as a described tutorial.