10 Tips to Make You a Pro in the Kitchen
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Hello Food Wishers! Chef John’s Corporate Overlords here with 10 tips to make you feel like a pro in the kitchen! Chef John …
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Why do people struggle with garlic. Why not soak the garlic cloves in water and simply wipe the skiñs off…and ene up with clean closes ready for chopping
Hello Chef John,
Love all your videos. Your actually a good chef and a funny guy.
Just an additional tip for cooking corn on the cob in the MW.
Step 1: Remove loose leaves.
Step 2: Trim the stem. (Leave about 2 inches of the stem).
Step 3: Cut through leaves and silk into the cob about ¼”deep around the circumference . Don’t cut the end off.
Step 4: Cook in MW and proceed per the video.
Leaving the stem on makes it easier to remove the husk and silk as you show
and makes it easier to butter salt, pepper, etc. and eat. I hope this helps. Enjoy and have a great day.
Does not eat pizza with a fork, not a communist. Proceeds to eat french fries with a fork, must be a capitalist.
Great as always, BUT….. please, is there a trick to peeling scallions, too? I’ve changed recipes just because I didn’t have time (or, ok… patience) 😀
I’ve never found that trick to work well. I just smack the cloves with the side of my knife
All salts do not taste the same. That’s like saying all water tastes the same.
"Up and down, you're a clown.
Back and forth, know your worth."
This entire compilation is excellent but as a disabled person that corn trick – OMG — literally life changing in that I can enjoy one of my absolute fave things again so easily!
Love the Nelly reference, lol! And your channel!
Racoon and sawdust meatloaf lol
Another fabulous post!! Your kind of cute there – ps ever put a rubber spatula in a jar then can't get it out? Keep em coming – from Colorado!
Thanks for these tips Chef John👍🏼
Hey Chef John!!!: I'm vacationing in Whistler, Canada and just showed the servers here in Nita Lodge how to eat the chicken wings and they were blown away!!! They can't wait to let the guests know when they order the chicken wings on the menu. This is what I love about traveling! And of course CHEF JOHN!!! THANK YOU!
For peeling Garlic, I use a Mason jar. Just pop on the lid, shake and bam! Peeled!
Actually if it's cooked properly you should be able to put it in your mouth lengthwise and bite down with little pressure from your teeth and lips and pull out everything should come off.
Excellent episode Chef, thanx so much for sharing…
31:50 Darn it, I was hoping you'd include the recipe for raccoon-sawdust meatloaf.
On the table salt vs kosher salt argument. Don't use units of volume (like cups or tablespoons) when you should use units of mass… Please go metric, it's really easy, and really better. 🙂
Chef John, I tried seeding my pomegranate underwater but I just can't hold my breath that long.
What’s your tip for peeking hard-boiled eggs?
These were brilliant! Thank you! I knew about reheating pizza in a pan (than you, America’s Test Kitchen). But the other tips were mostly new to me. I love flipping food, but once in a while, it doesn’t quite stay in the pan (like my scrambled eggs in the saucepan the other night). So thank you for that tip, and the one about the herb garden (I love basil!).
insane in the membrane
We lived with a young woman who was going to culinary school. She used Himalayan sea salt in the bread machine. The exact same amount by volume as regular table salt. The loaf end result? Gag!!! Far too salty! Her cooking in general sucked, btw.
Hey john i tried the corn-microwave trick and that's how I'm doing corn on the cob from now on. Thank you so much.
Awesome! Egg and mayonnaise tips are also environmentally friendly. Will definitely implement
Racoons and sawdust, hahaha
Emphasizing the fact that you're talking about the FLAVOR of various salts being effectively indistinguishable might be a good idea. As someone who does a lot of fermentation, if you're presenting this to people who might now know better, it could be worth at least mentioning that iodized salt is not appropriate for certain applications. Again, I wouldn't argue with your assertion, but I think the nuance of it might trip people up depending on what they take away from this.
You can also use a large mason jar to shake your garlic to peel it fast.
But you put the hot pizza on a cold ceramic plate😫. I hate hot food on a cold ceramic plate especially with gravy, thats why a bamboo plate, as much as people turn up their nose is so much kinder to hot foot and my palate.
Some new good tricks, corn, salt, and pomegranate are winners but have to try them first, and some old ones, if I get Mayo in my hands I lick it, use a spatula or put all the ingredients in that same jars always works, herbs rosemary and themes are more durable, basil, parsley, and chives got to replace them, green onions much easier to grow, I never bring left over from a restaurant so fried potatoes and pizza just leave them behind. Thanks for the steps while waiting for the corn, I do squads! xoxo
"Even people who don't like onions like chives."
Nope.
Greek in the back….
🤣🤣🤣
613 seeds in a Pomegranate. At least there are supposed to be
ALWAYS great….even if you know a few of them. The corn-on-cob thing I've been doing for over 30 yrs…..SO great and easy! I cook my microwaved corn for only 1 (one) minute!
Hey chef John I really enjoyed your sense of humor in this one. Now that you have got us fighting the war against throwing out old jars of mayonnaise can you do a video on what to do with our old peanut butter jars? I bet you could come up with a good peanut sauce from an old chart.
That subtle dig at martha stewart in the beginning, I almost didn't catch that, but it was savage!
Insane on the membrane
11:15 I'm old enough to have actually worked in "hot metal" typesetting.
Nobody under about age 67 will have any idea what I'm talking about.
9:21 "I'm not a communist …"
THANK GOD … Now I know why I like this channel so much !!
5:55 How to flip food in a pan … THAT is a great tip.
4:48 Insane in the Membrane … GREAT reference !!
Don't use a knife or spoon for the mayo jar. Invest in a rubber spatula (not one THAT big.. that is a freakishly big rubber spatula!) that is straight on one edge and curved on the other. Works like magic.
Can someone PLEASE tell me:
What tv show used that same piano instrumental (at the beginning of this video)???
It’s driving me batty. I feel like it was from the 90s and a sitcom like “Frasier” and “Everybody Loves Raymond”.