5 Chef Fixes to Common Home-Cooking Mistakes

 

15 MiSTEAKS Most Beginner Cooks Make

Video taken from the channel: Pro Home Cooks


 

5 Easiest Kitchen Mistake Fixes | Potluck Video

Video taken from the channel: Potluck Video


 

15 Mistakes Most Beginner Sourdough Bakers Make

Video taken from the channel: Pro Home Cooks


 

How To Fix Cooking Mistakes (Cooking Myths Answered by Chefs)

Video taken from the channel: Olivia Gudaniec


 

15 Mistakes to Avoid When Making Pizza at Home ��

Video taken from the channel: Pro Home Cooks


 

BA Test Kitchen Solves 12 Common Cooking Mistakes | Test Kitchen Talks | Bon Appétit

Video taken from the channel: Bon Appétit


 

Terrible Kitchen Habits You Need To Break Right Now

Video taken from the channel: Mashed


 

5 Easiest Kitchen Mistake Fixes | Potluck Video

Video taken from the channel: Potluck Video


 

15 MiSTEAKS Most Beginner Cooks Make

Video taken from the channel: Pro Home Cooks


 

15 Mistakes Most Beginner Sourdough Bakers Make

Video taken from the channel: Pro Home Cooks


 

How To Fix Cooking Mistakes (Cooking Myths Answered by Chefs)

Video taken from the channel: Olivia Gudaniec


 

15 Mistakes to Avoid When Making Pizza at Home ��

Video taken from the channel: Pro Home Cooks


 

BA Test Kitchen Solves 12 Common Cooking Mistakes | Test Kitchen Talks | Bon Appétit

Video taken from the channel: Bon Appétit


 

Terrible Kitchen Habits You Need To Break Right Now

Video taken from the channel: Mashed


5 Chef Fixes to Common Home-Cooking Mistakes. by Brittany Risher. October 18, 2017. 4 Comments. Share it: Let’s be real: You’re only going to eat healthy if it tastes good.

Considering the time spent prepping and cooking, plus the cost of ingredients, a recipe that doesn’t turn out as you’d hoped is enough to make you Gordon Ramsay angry. 5 Chef Fixes to Common Home-Cooking Mistakes | Nutrition | MyFitnessPal and quickly added to our site. Meat, milk, vegetable foods, wonderful fruit and vegetable drinks with healthy eating tips and recipes are with you. On our website, we share topics on vegetables and healthy nutrition.

You will enjoy the food and drink recipes which. The 10 Common Cooking Mistakes Chefs Always Notice (And How to Fix Them) By Samantha chef and co-owner of Blue “The most common mistake with. Five common home cooking mistakes— and how to fix them 1. THINKING SEASONING JUST MEANS SALT AND PEPPER The difference between a great meal and a dish that tastes like wet cardboard comes down to one simple thing: seasoning — and this doesn’t just mean salt and pepper. Salt is a flavour enhancer, and good [ ]. Kitchen Fixes 11 Quick and Clever Fixes for Common Kitchen Fails Turn a “whoops!” right back into a “wow!” with tricks that totally solve everyday cooking mistakes.

The best way to repair your food is to double or triple the recipe—but omit any extra salt! Or, if you’re making a clear soup, add some uncooked pasta or a raw, peeled potato to the pot. The. 1. Putting oil into a cold pan.

What’s the single biggest cooking mistake made in kitchens across Canada?According to Donna Dooher, executive chef and owner of Mildred’s Temple Kitchen in Toronto, it’s our tendency to add the fat (usually butter or oil) to a pan before it’s hot. “Never put any ingredients into a cold pan,” Dooher says. ‘Tis the season for entertaining. With the holidays rapidly approaching, we’re all busy planning for parties, organizing gifts to buy, figuring out travel arra. I would suggest doing all your chopping and ingredient prep before you even begin cooking – this is part of “mise en place.” The time required will really depend on skill and comfort level, so give yourself as much time as you need to do it without feeling rushed or distracted.

Whether you’re a novice or an accomplished chef, there’s one thing all cooks have in common: we all make mistakes in the kitchen. But you can avoid many cringe-worthy moments with your foodie friends if you steer clear of these common cooking mistakes: 1. You don’t let meat sit after cooking. This is a cardinal sin in the culinary world.

List of related literature:

While the classic dishes appear more fixed in the pages of cookbooks and menus, they too will change, but they will come to be imagined by the public as constant, authentic, and traditional.

“Eating Culture: An Anthropological Guide to Food” by Gillian Crowther
from Eating Culture: An Anthropological Guide to Food
by Gillian Crowther
University of Toronto Press, Higher Education Division, 2013

These articles should inspire the reader through a clear description of the fresh and useful ideas of the chef being profiled.

“American Directory of Writer's Guidelines: More Than 1,700 Magazine Editors and Book Publishers Explain What They Are Looking for from Freelancers” by Stephen Blake Mettee, Michelle Doland, Doris Hall
from American Directory of Writer’s Guidelines: More Than 1,700 Magazine Editors and Book Publishers Explain What They Are Looking for from Freelancers
by Stephen Blake Mettee, Michelle Doland, Doris Hall
Quill Driver Books, 2007

Chefs and test-kitchen experts change recipes all the time.

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition
by Roberta Larson Duyff
HMH Books, 2012

No fewer than fifty-five experts are credited for their work on this new edition of her book – now renamed Cookery and Household Management, in case the customers might think the latter doesn’t include the former.

“An Omelette and a Glass of Wine” by Elizabeth David
from An Omelette and a Glass of Wine
by Elizabeth David
Grub Street Publishing, 2009

Did not try them all out, but if relied on chef or on book, put them in.

“As Always, Julia: The Letters of Julia Child & Avis DeVoto” by Joan Reardon
from As Always, Julia: The Letters of Julia Child & Avis DeVoto
by Joan Reardon
Houghton Mifflin Harcourt, 2010

But accidents happen in cooking, and a recipe may also include troubleshooting clauses.

“The Cooperative Gene: How Mendel's Demon Explains the Evolution of Complex Beings” by Mark Ridley
from The Cooperative Gene: How Mendel’s Demon Explains the Evolution of Complex Beings
by Mark Ridley
Free Press, 2001

Next remove everything from the kitchen safe and shelves, which must be scoured before replacing the utensils belonging to them, and these too must first be scoured, scalded, and wiped dry.

“Housekeeping in Old Virginia” by Marion Cabell Tyree
from Housekeeping in Old Virginia
by Marion Cabell Tyree
J. W. Randolph & English, 1878

The guide goes on to list more mistakes, and then at the end wishes you “good luck and bon appetit.”

“505 Unbelievably Stupid Webpages” by Dan Crowley
from 505 Unbelievably Stupid Webpages
by Dan Crowley
Sourcebooks, 2007

Many of these basics were learned on your own by reading a cookbook, by observing someone else in the kitchen, or by watching videos of your favorite television chef.

“The Virtual Training Guidebook: How to Design, Deliver, and Implement Live Online Learning” by Cindy Huggett
from The Virtual Training Guidebook: How to Design, Deliver, and Implement Live Online Learning
by Cindy Huggett
American Society for Training & Development, 2014

On the one hand, it made some sense: how can we expect chefs to guarantee perfection?

“Habeas Codfish: Reflections on Food and the Law” by Barry M. Levenson
from Habeas Codfish: Reflections on Food and the Law
by Barry M. Levenson
University of Wisconsin Press, 2001

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

296 comments

Your email address will not be published. Required fields are marked *

  • Does this one chick do the voice over to every shit help video I’ve ever seen?
    Also what kind of a tip is follow the instructions?

  • OK, the meat rest thing. Yes, sometimes it is correct to rest meat. Sometimes it is not, or makes no difference. Please refer to Meathead and the awesome scientists at amazingribs.com: https://amazingribs.com/more-technique-and-science/more-cooking-science/science-juiciness-why-resting-and-holding-meat-are

  • All the “Chefs”: This is advice for teenagers. All the actual chefs: Yup those are spot on. Remember, fundamentals are the most important part of cooking. Never take them with a grain of salt (pun not intended).

  • but i was hoping to make indian flat bread with the sourdough, but you are saying it should be soo much watery, is there a way it could be less watery for flat bread?

  • Medium-rare steaks never need the oven as long as you rest it. Plus the thickest part of the potato should have been in the middle of the pan, with the thinnest on the outside. Also, I agree with putting the Steacon into the broccoli.

  • Easy solution to over cooking steak in the oven.

    Buy an oven safe meat thermometer. Insert it into your steak. Pull stake out at desired doneness. No guess work. Just delicious steak

  • Salting burgers before shaping the patties. DO NOT DO THAT.
    If the meat is salted before it’s shaped it will make the burger rubbery after its cooked

  • Salting burgers before shaping the patties. DO NOT DO THAT.
    If the meat is salted before it’s shaped it will make the burger rubbery after its cooked

  • Resting meat is not necessary. It loses very minimal juice by cutting and neither does it distribute by resting. And where is the juice going anyway? On your plate where you can sop it up. The questions is do you want a hot or a warm steak. It also continues to cool so unless you time it perfectly youll be eating an overcooked slab.

  • Also, if we’re on the topic, don’t put potatoes and onions close together, even if they both prefer cool, dark, well ventilated areas.

  • I put tomatoes in the fridge because I live my myself and I can’t go to a store every day. I’d rather lose some flavour than throw it out when it’s moldy.

  • “Mistakes even Chefs make” That’s pretty insulting considering this is all very basic stuff I learned first semester culinary school. Maybe go make some top 5 videos about something you can bullshit about.

  • Baking recipeswhat wizard came up with the magic recipes to begin with? If you know how ingredients work, you can make your own recipes to follow. This whole video assumes we are idiots.

  • 1:16 Wrong. Adding salt at the end of cooking will make the food taste not salty enough, leading you to add more salt than needed.

  • I am a retired chef and everyone here ragging on this video doesn’t know what the hell you are talking about. This video ia 100% spot on. The only recipies they mention following exactly are BAKING. Which is true. Salt is one of the most important spices of them all. Use it!

  • on a side note its usually old people saying u shouldn’t put tomatoes in the fridge. Which is true but staying more then two days out of a fridge does more damage then 3 days in the fridge. so unless your using fresh tomatoes or planning on using them right away put them in the fridge.

  • I use cast iron pan heat on stove for minute or two before putting in the oven, given me good crest all the time. Putting <30 seconds in broil at the end is good as well. Pizza stone and other recommendations are expensive and overrated in my opinion. I use pizza stone as heat shield now, that is the sole purpose now. Lot of videos out there but time is your friend when baking. Keeping thing simple always worked well for me. Thought will share my backing experience.

  • Who the fuck puts honey in the fridge?
    Also, for some real advice: Let frozen foods thaw by themselves, rather than artificially speeding up the process by putting it on the radiator or something and don’t put hot food in the fridge.

  • Most of this is right except for the pasta one. Per serious eats (which she referenced earlier in the video) you only need enough water to cover the pasta by an inch.

  • Stop fucking telling me what to do and what not to do ��
    Most of these things I didn’t do anyway, but now I’m going to start doing some of them just to piss people off.
    I’m off to put all my tomatoes in the fridge right now, and then I’m going to over salt my steak, which isn’t gonna get a moment’s rest!

  • Baked potato tip for quick cooking I boil my potatoes in salted water for about 25 minutes then butter and salt the outside skin (kosher salt) wrap in foil and pop into a hot oven 400 degrees for 30 minutes start the meal with cooking the potatoes to time everything perfectly

  • the food at my school was so bad that students had taken the habit to drown it whit salt to the point that they remove the salt dispenser instead to try to understand why the students were putting that many slats.

  • Following the recipe fully actually makes you a not that great of a cook. The best shefs have a feel for what they do and so should you. Cook the recipe 2-3 times and get a feel for it so you know what you’re doing.

    P.S.The other advices are not that bad

  • Ask any baker, and they will tell you to follow the recipes to the letter when cooking. Ask most cooks, and they will tell you how hard it is to bake and you have to follow the recipes to the letter.

    Which just shows that experience is what matters. If you follow that baking recipe exactly on two different days (humidity and room temperature are important and obvious factors) and you will get two different results. Know your dough, subtly modify the proportions of ingredients and the times for all steps, and you can get a consistent result.

    Same with cooking, follow the recipe exactly and you will get something almost (but not quite) as intended. Know your ingredients, do a lot of tasting, and you will get consistency.

  • i disagree 100% with tomatoes at room temp. I’ve tried several times, they spoil MUCH quicker than refrigerated tomatoes. Also, never cut someone else’s steak. Serve it whole, any restaurant that slices it for you is sacrilegious.

  • Well done, the steak, not you �� sous vide is the perfect way, way less guessing than pan + oven. Btw still appreciate the vid ����

  • This guide is for those people who cant do anything without bragging about it. LOOK MA, I SALTED THE SOUP. LOOK MA, I FRIED AN EGG. LOOK MA, I AM LOUD. MA? ARE YOU EVEN LISTENING TO ME? SUCH AN UNGRATEFUL MOM YOU ARE!

  • You’re wrong about baking recipes. Check out a few cookbooks. There are many differences in ingredients and amounts. Also, baking recipes don’t take into account humidity and room temperature, or your type of oven. Do I need to go on?

  • Wrong advice -Potato is stored in the light like onion and garlic,put them in a dark place and they will start producing shoots.

  • Hi. Do you have another name for the NY Strip Steak. Over here in the UK we have a cut called Rump Steak. Is this the same cut? Great tips BTW. Thanks.

  • I baked my second pair of sourdough bread. Each time, I have this video playing throughout the process and with my printed checklist. Both batches have resulted in 4 beautiful loaves with caramelized and crunchy to the poke crust. Thanks Mike for virtually accompanying me in my journey. ��

  • It is a myth that you need to bring meat to room temp before cooking. Reference America’s Test Kitchen who examined this and the results were nearly identical.

  • i will never understand why someone would add salt to the flour instead of the water. Salt is the first thing you should add to water and you should use your hand to dissolve the salt….

  • I never comment on videos but it is so painfully obvious that Amiel has a crush on Molly (and so does Alex Delaney) lmao. I feel bad for her husband!

  • Caution: Alcohol does not help counteract spicy food. This man clearly has never had hot wings and shots of vodka, alcohol burns and the spice makes it worse.The key is to drink to the point where you’re too drunk to care about your mouth being on fire.

  • Microwave ovens have their place when it comes to baked potatoes, nuke for 10 minutes, and toss in the oven with whatever is in there, coat the potato in fancy oils roast it and all is good, potato skins and all. Its a cheat, but timing is everything.

  • Omg i would usually just toss the fat trimmings. That’s criminal! What you did with it (and the chicken skin on another video) look SO good!!

  • dry poultry.. turkey or chicken…. slice and submerge in gravy… heat on very low for a few minutes… serve with same gravy.

  • this was super helpful! I’ve been following a lot of recipes that have you start with mixing the starter in water-do you find that to be kinda pointless? I see you added starter after you autolysed.

  • Priya needs her own show. She could make things purposely wrong and fix them. So like maybe making mashed potatoes too runny or making something way too salty, making a soup or stew not thick enough. She could always teach us new skills and it would be fun to have her ask other chefs what they would do.

  • If I over-salt a dish that’s a soup, stew or gravy-type, I just cut a potato in half and dunk it in. let it simmer and fish the potato out.

  • About the Chi so late one I know that if water enters melted chocolate some fat added little by little while bring mixed can save the chocolate.

  • Someone who loves burnt toast is NOT a snowflake. If a snowflake was served burnt toast, that person would cry, maybe even weep, and become almost inconsolable outside of their “safe space” with all of its safe space paraphernalia.

  • Im just rewatching this video, but for the chocolate question, DO NOT keep turning up the heat! It will just burn the chocolate and then it will be unsalvageable. If its dry and seized, it probably means some water or steam got into your chocolate. The easiest fix is added more fat, like a neutral oil (I prefer coconut oil), until it all comes back together. Make sure the fat is heated through or it will just set your chocolate and you’ll think its still seized. Or if you’re using it for a dip or need it more liquidly, add milk and keep heating it over a double boiler:)

  • I am so greatful for all your advice: thanks to your tips my bread was a great success. I doubted if it would work out because of how wet and sticky it was. But it ended out great!! Thank you so much. For my second attempt (first attempt without your tips) I am quite chuffed!

  • You CAN save day old bread.

    Microwave container/mug of water. Cook till it boils.

    Wet paper towel, mostly wrung out.

    Wrap bread in wet towel. Put in microwave next to boiling water container. 15-30 seconds till it’s steamy in your microwave. Let sit for a few seconds, remove bread VERY CAREFULLY, it WILL be hot!
    (I use tongs to unwrap bread)

    It will be more moist than before.

  • Alright I spent a bunch of time making this. Not gonna lie, it wasn’t the taste I was expecting. My pizza was crispy as promised but it was also not very tasty and was very filling. That was probably my fault and that was probably my bad for using entirely all purpose flour. Everything expect the actual bread of the pizza turned out good tho ��

  • If rice is brunt you can put an onion on top and it will take away the smell of the burnt out.. that’s the only thing I can fix lol undercooked rice or anything else I have to start over

  • Well done, the steak, not you �� sous vide is the perfect way, way less guessing than pan + oven. Btw still appreciate the vid ����

  • What do you do if your pasta gets mushy?

    Pack my bags and find some other place to live because my Italian family has disowned me.

  • Look up ” thereturn.org ” National & Global Day of Prayer & Repentance on Sept 26. God will heal our land if we Repent & Pray. Believe and trust in the bl o o d that was shed by J e s u s C h r i s t for your sins; being born again/saved. Humble yourself before the LORD and S A V I O U R J e s u s C h r i s t and pray. Pray by lying on the floor with your face to the ground. The ultimate humility before Jesus Christ is you on your face. Read 1 Corinthians 15:1-4.

    Watch; ” BELLY OF THE BEAST” https://youtu.be/oS2699IKqHU and learn of the l u c i f e r i a n worship created by the founding fathers in Rome, Maryland. Watch B i b l e teacher R o b e r t B r e a k e r’s videos, “Understanding The Times.” https://youtu.be/4zvtFjJ-VOY & “Can You See in 2020?” https://youtu.be/ccbzG8At9ak.

    You can make a difference! We can’t lose with J e s u s C h r i s t. Give Him your heart today!

  • I never thought about placing my t-fal non stick frying pan in the oven with a steak
    I tried it out last night
    The steak came out perfect
    but the plastic handle on the t-fal frying pan melted
    Any tips on how NOT to melt the plastic handle on my frying pans?

  • if you measure everything then you won’t have to keep on improving it coz once you have the exact measurements then you will always have the exact pizza once you have perfected it.

  • I got great underside crispiness on my first ever homemade pizza by putting down some cooing spray on a metal baking sheet. Oil grisps things up a bit and metal transfers heat better than a stone. I also used a convection oven at 550 but my crust was NY level thin. So crispy ��

  • What works for me to make it crispy my kids love like that is I precook de dough for a couple of minutes with only the sauce then take it out and add the toopings when it goes back in it definitly improves how crispy it gets…

  • I don’t know if this is a good advice, let me know what you guys think. I’ve also been doing pizza for years now and we recently built a pizza brick oven (which is very exciting). But in order to get that charred crust on the bottom, what I do is that I blind bake the pizza for a couple of minutes (2 minutes) at the most, without the toppings and then pop it back in the oven (with the toppings) and let if finish cooking. I noticed I get a crispier crust, with those beautiful charred spots at the bottom. I know this works especially well if you’re doing it in an oven at home.

  • Get a scale and measure ingredients by weight, not volumetrically, especially the water and flour. Pizza sauce is virtually never cooked (and usually has some oregano). I love the Cento crushed; they are high quality, available most places, and they aren’t watery. The top of your pizza looks good, but the bottom appears undercooked. I used to do all kinds of oven dances with the broiler and a stone plus a steel on different racks to get the bottom and top to brown equally, but I’ve had good results recently by lowering the temperature to 475-500F, and just using the steel in the middle of the oven. I also have a very thick steel like yours and it transfers a ton of heat to the bottom very fast before everything else has cooked if the oven is at full tilt at 550F+, so much so that I’ve considered going to a 1/4 inch one.

  • I wish I could add a photo. This video gave me TONS of insight to making my sourdough bakes better. I did a sesame coating this time & it looks incredible. Waiting to cool until I cut. Thanks for making this video!!! ��������

  • You need to include the water and flour from your starter if you want the percentages to be accurate…your loaf has 1075g flour and 875g water, so it’s a 81.3% hydration. Not a huge difference (from 80%) but if you use larger percentages of starter, you’ll end up with a very wet dough…

  • Question. Once you have made the dough and you keep it in the fridge how long can it stay in the fridge for? Like if I made 4 like you can I have 1 a day? Will the dough stay fresh? Thanks

  • Pats it dry to get that “good crust”, drowns it in too much salt, which “sweats the steak” to cover it in moisture because that helps “establish a good crust”

    Bet this clown believe the lie that you can’t get a maillard reaction in a no-stick pan too.

    … and am I the only person for whom by the time a baked potato actually bakes, that broccoli would be charcoal? Or is this like the bullshit about “thaw overnight in the fridge” where I’ve NEVER had anything thaw in a refrigerator in less than 3 days?

    Of course doing it that dark on the outside it should have spent 10-15 minutes wrapped in foil, not slopped into the oven to overcook.

  • Tip 16: First the souce, ten the cheese, then the topics.

    Reason: If the cheese covers the topings, the topings won’t get crusty. With topings in top you can also skip the precooking of the topings.

  • Well. There is the sourdough guy using yeast for pizza dough.
    Why not doing the original, with sourdough?
    A roman style pizza uses a sourdough with 70% hydration.
    https://youtu.be/LYlBvtHePj8

    But you should take into account, that Liveto Madre, the Italian sourdough ist less hydrated than normal sourdough and therefore has more yeast in it.

    Here is a good video about making original Italian sourdough starter.
    https://youtu.be/15QrVhqCYJw
    English: https://youtu.be/K1xQ4oDLyWw

  • Alright I spent a bunch of time making this. Not gonna lie, it wasn’t the taste I was expecting. My pizza was crispy as promised but it was also not very tasty and was very filling. That was probably my fault and that was probably my bad for using entirely all purpose flour. Everything expect the actual bread of the pizza turned out good tho ��

  • a few things I do differently, but boy, looks absolutely amazing. My oven just won’t go over 300 Celsius. But hey, I won’t make a pizza equal to some nice Italian place but I have certainly paid for worse pizzas then my homemade.

  • So, I tried this mix more or less, the oil, chilli and garlic one, but it’s started bubbling, which doesn’t seem safe, any ideas, I mean, I definitely don’t think it’s worth the risk anymore. Did I mess something up

  • Seized chocolate is chocolate that has gotten water in it. Water and chocolate are enemies. If you seize your chocolate you can add cream and make a ganache. It’s the only way to save seized chocolate.

  • Hi there. Totally new to sourdough. Can you please advice if I just want to try with 2 cups of bread flour., how much water and how much starter and how much hydration I would need. You really inspired me to try. So please guide and help me with the same.

  • Spinach doesn’t end with a “g”. It’s not spinnedge, it’s spinach… with an itch:-). Nice vid, thank you. I can almost feel that dough, We need to come up with a sensuous word to describe dough that’s ‘just right’.

  • Just an FYI on equal weights of flour and waterthis is not the same as equal parts. Flour is about 1/2 as dense as water from the label (1 Cup flour weighs 120g, 1 cup water = 237cc= 237g). So it’s 1 cup flour to 1/2 cup water.

  • We love watching your experiments in the kitchen. Can you tell us why a pizza dough might turn out tough without a sheen you’d normally see after kneading?

  • First, so glad I didn’t see you use a rolling pin again. Congrats on starting to learn to slap dough.

    When I see pizzas with big burnt bubbles I think that the cooks either don’t know what they are doing or I’m in a hipster joint that thinks it looks cool. Bubbles have always been the enemy of a good pizza for two big reasons. One they create a high surface area on the crust which as you know burns, and two because they displace toppings creating big bites of air.

    For those like me that want to get rid of these bubbles the easiest thing to do is pat them down better. When you get to the step of patting and shaping go all the way to the end and get rid of all the bubbles you can. Then create your crust and stretch our dough. You can also check your oven every few minutes and pop the bubbles as they form. Of course for those who like them, don’t change a thing.

  • You need to include the water and flour from your starter if you want the percentages to be accurate…your loaf has 1075g flour and 875g water, so it’s a 81.3% hydration. Not a huge difference (from 80%) but if you use larger percentages of starter, you’ll end up with a very wet dough…

  • I use cast iron pan heat on stove for minute or two before putting in the oven, given me good crest all the time. Putting <30 seconds in broil at the end is good as well. Pizza stone and other recommendations are expensive and overrated in my opinion. I use pizza stone as heat shield now, that is the sole purpose now. Lot of videos out there but time is your friend when baking. Keeping thing simple always worked well for me. Thought will share my backing experience.

  • Anyone knows if Chris burning the meringues was part of another episode? (I realise while writting this comment how much I enjoy watching them fail ��‍♂️)

  • God loves you!!!
    The Gospel of Jesus Christ Today is the day of Salvation: Why would anyone put off the most important decision they could ever make in their lives concerning eternal life? If you die today are you going to heaven? 1 Corinthians 15:1-4 The apostle Paul tells us what the gospel is: “Moreover, brethren, I declare to you the gospel which I preached to you, which also you received and in which you stand, by which also you are saved, if you hold fast that word which I preached to you—unless you believed in vain. For I delivered to you first of all that which I also received: that Christ died for our sins according to the Scriptures, and that He was buried, and that He rose again the third day according to the Scriptures. Gospel means “good news.” Your debt has been paid, the death penalty has been paid, you are free. Here’s the Gospel of Jesus Christ: That Christ died for our sins according to the Scriptures, and that He was buried, and that He rose again the third day according to the Scriptures. Jesus brought in a little child as a living object lesson to show who enters the kingdom of heaven. Matthew 18:3 Jesus said: “Unless you become like this little child you will not enter the kingdom of heaven.” This is how to be saved, it is simply child like, as simple as ABC: A Admit that you are a sinner. This is where that godly sorrow leads to genuine repentance for sinning against a righteous God and there is a change of heart, we change our mind and God changes our hearts and regenerates us from the inside out. Romans 3:10 As it is written: “There is none righteous, no, not one.” Romans 3:23 -For all have sinned and fall short of the glory of God. (We are all born sinners which is why we must be born spiritually in order to enter the Kingdom of Heaven). Romans 6:23 For the wages of sin is death, but the gift of God is eternal life in Christ Jesus our Lord. The bad news is that the wages of sin is death, in other words our sin means that we have been given a death sentence, we have the death penalty hanging over our heads, that’s the bad news. But here’s the good news: The good news is that the gift of God is eternal life in Christ Jesus our Lord. Ephesians 2:8-9 For it is by grace you have been saved, through faith —and this not from yourselves, it is the gift of God— not by works, so that no one can boast.

    B Believe in your heart that Jesus Christ died for your sins, was buried, and that God raised Jesus from the dead. This is trusting with all of your heart that Jesus Christ is who he said he was. Romans 10:9-10 That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised Him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you confess and are saved. C Call upon the name of the Lord. Every single person who ever lived since Adam will bend their knee and confess with their mouth that Jesus Christ is Lord, the Lord of lords and the King of kings. Romans 14:11 For it is written: “As I live, says the Lord, Every knee shall bow to Me, And every tongue shall confess to God.” Don’t wait until later — do this now. Romans 10:13 For “whoever calls on the name of the Lord shall be saved.” “O God, I am a sinner. I’m sorry for my sin. I want to turn from my sin. I believe Jesus Christ is Your Son; I believe that He died on the cross for my sin and that He was buried and You raised Him to life. I have decided to place my faith in Jesus Christ as my Savior, trusting only in His shed blood as sufficient to save my soul and to take me to heaven. Thank You, Lord Jesus, for saving me. Amen.”

  • You do have to be careful about throwing your non-stick in the oven, I think. If they’re cheap and have plastic handles, they could being to melt.

  • I absolutely don’t know what I’m doing wrong. I’ve tried many procedures to make the starter, and it doubles in size the first day, and I feed it, but the next day and the third day, it does nothing. The only change I see is hooch forming on the surface. I’m stumped! Why can’t I get this to work?

  • If I purposely allowed my starter to not be activated, could I add a bit of salt to it roll it out and make a decent pizza dough? maybe with its structure a shell for a chicago style crust?

  • Hey, I followed this recipe and procedure today obsessively (except with 4 cups whole wheat flour) and it is just not working. I have now waited 4 hours and the dough is just this pile of wet goop in the bowl. I can’t possibly form it into balls or throw it around like in the video. What did I do wrong? I tried adding some more flour but its still just a bowl of wet sticky goop that all sticks to my fingers. I don’t understand. Please help because I spent so much time preparing for this.

  • when i made gummy rice before, i molded it into circles and pan fried it in oil, add a little salt and it’s a delicious crunchy on the outside creamy on the inside rice cakes!

  • Terrific tips that I wish I had when I got started. You might consider adding a “window pane” test to determine a good end point to the “stretch and fold” part of the process.

  • you are amazing! Best video, you explain everything very clear for beginners like me! Now my kids say this is a bread they would eat at a fancy restaurant

  • I’ve seen his 3 different videos on sourdough. In one of them he autolyzes for 4 hours, another 45 minutes, and another 30 minutes.
    ¯\_(ツ)_/¯

  • Wowwww thank you so much for all this wonderful video! You really loves what you are doing! Please can I use just all purpose flour for make the bread. I couldn’t find this 2: einkorn and spelt. Or do you could please suggest me another recipe!? ��

  • I’ve just watched my third in a row of you with your fermenting. My doctor friend recommended eating more fermented foods, so that’s why I’m here. Very enjoyable watching your videos. I really appreciate your insight and info.

  • Thank you, great tips! I have one question. What is the advantage of adding the starter after you have mixed the water and flour? Also I’ve read using sugar and or diastatic malt helps. I would love to have your opinion on these. Thank you! Viv

  • Your recipe and time sheet are amazing and super easy to follow!!! First time making Sourdough and it came out delicious!!! The only issue I had was that we couldn’t wait for it to cool down completely and we had to dive in!!! ��

  • Hi love ur videos. I have a question, can i follow this whole process and bake in a loaf pan? I want to make toast bread. So without the dutch oven. How would that work?

  • Just an FYI on equal weights of flour and waterthis is not the same as equal parts. Flour is about 1/2 as dense as water from the label (1 Cup flour weighs 120g, 1 cup water = 237cc= 237g). So it’s 1 cup flour to 1/2 cup water.

  • Tell me, how is it that you seeded the dough (one one side) before placing in the banneton basket.
    Yet for cooking you inverted the dough onto the parchment and the seeds were on the bottom.
    Confused.
    It appears you seeded the top yet turned the dough out so the seem was on the top surface for the bake.

  • very good video! now how can i make gluten free sourdough bread? and would the starter feeds on the gf flour? i guess i gotta find that out my self

  • Had to use the time on the oven to see how long you caramelized the crust for! Thank you for the guide, made around four things of bread using this and one is in the oven right now!

  • I have been trying for months to make a good loaf of sourdough bread. I am amazed that this process worked for me! YAY!! Thank you Chef Michael!

  • My dough is so screwed up. The recipe said to mix the levain with 75% of the water and then mix in the flours and then pinch it for 5 to 10 mins and then add remaining salt and water and pinch again. It is sk wet and stringy the hydration was so high it would not even absorb. I really hope it is jhst a different way of doing it.

  • Awesome job, I understand the importance of weighing ingredients now. Starter is on day two and doing great. I intend to make sourdough pizzas on my outdoor oven. You are a bit help. Thank you, from Queens NY. ����

  • This guide is for those people who cant do anything without bragging about it. LOOK MA, I SALTED THE SOUP. LOOK MA, I FRIED AN EGG. LOOK MA, I AM LOUD. MA? ARE YOU EVEN LISTENING TO ME? SUCH AN UNGRATEFUL MOM YOU ARE!

  • If your dish is over salted.. if it has a liquid base as in sauce, soup or gravy.. simply toss in a potato,.. sliced.. let simmer.. it will absorb the salt..: )

  • Hi, super duper video.
    Now, questions:

    1. Do you mesure somehow the hydration level the flower already has before starting the dough? I know it can vary significantly from one rainy day to a hot summer one. Can you please teach me (us) that?

    2. What is the global protein for your mixture? Is there an IDEAL level of protein?
    If I can’t get the same flours every time, can I reach it by adjusting the global level of protein by adding pure gluten to the flour(s)? Is by any means pure gluten bad for the dough?

    3. 20 gr of salt seems a lot (to me). Is it just a question of taste, of lowering the salt will impact the dough?

    4. I never never never ever could get a starter. Seems the environment I’m in is too “clean”. In your experience, can one get a starter if one uses some “dehydrated and inactive” bought from the organic store (it’s ment for baking and it proofs greatly)? And then “feeding” it “as if” it would have been “naturally” bred?

    4. Can I add some oil in the sourdough bread and if yes, up to how much considering 1000gr of flour not to unbalance the proofing?

    These are some very specific questions, but I would appreciate immensely if you could take the time and answer.
    Thanks,
    Have a great week

    Simona
    (France)

  • Hey there, First of all, congrats for your channel. It’s amazing!!! Could you please answer me a question? Could I put the sourdough directly to the oven after proofing overnight in the fridge? Or Do I have to wait a time in the room temperature before put it in the oven?
    Thanks a lot! Cheers from Rio de Janeiro, Brazil!

  • this was super helpful! I’ve been following a lot of recipes that have you start with mixing the starter in water-do you find that to be kinda pointless? I see you added starter after you autolysed.

  • So far, i’ve only used Fleischman’s instant yeast for my sourdough bread and pizza dough….it’s ok, not great..but there’s just something missing.
    Thanks for sharing this. I know absolutely nothing about keeping or maintaining a yeast culture & thus, have ignored it.

  • Hi! I just downloaded your check list sheet and I dont know if this is correct? In the one day baking and the real baker it says to refresh the starter the day before at 10pm and at the same time mix the flour and water to start auto lysis. What it means im gonna leave the dough at room temp for 8 hours or so? Thanks a lot!!!

  • Ehhhh, if you’re a great chef then you’re not making grievous kitchen mistakes, other wise you wouldn’t be a great chef no would you?

  • I made my first sourdough bread, yesterday, with my one week old starter. It did fine. Good crumb, structure and the taste was adaquate. I still like the taste of yeast bread. My favorite is Kaiser rolls made with bread flour. I guess from my German ancestry, however I am about 80% English, Welch and Norman and about 20% Scot, so I am sure my ancestors ate sourdough bread. I had to get up at 0 dark thirty to make sourdough bread, yesterday. Normally, for a batch of Kaiser rolls I am only about three hours away from eating Kaiser rolls. With sourdough it took me nine hours. My reason for trying sourdough is the scaricty of bread flour. I actually used my discards in my recipe because it was more active than my starter or Levain. I made one pan loaf and one boule. I always use a pan of water under my bread. It will make great crust on bread.

  • He mentions that we can get the printed version of the instructions? I wasn’t able to find it; he pointed to upper right corner… Can anyone help? And I didn’t mean for Transcript Text.

  • God loves you!!!
    The Gospel of Jesus Christ Today is the day of Salvation: Why would anyone put off the most important decision they could ever make in their lives concerning eternal life? If you die today are you going to heaven? 1 Corinthians 15:1-4 The apostle Paul tells us what the gospel is: “Moreover, brethren, I declare to you the gospel which I preached to you, which also you received and in which you stand, by which also you are saved, if you hold fast that word which I preached to you—unless you believed in vain. For I delivered to you first of all that which I also received: that Christ died for our sins according to the Scriptures, and that He was buried, and that He rose again the third day according to the Scriptures. Gospel means “good news.” Your debt has been paid, the death penalty has been paid, you are free. Here’s the Gospel of Jesus Christ: That Christ died for our sins according to the Scriptures, and that He was buried, and that He rose again the third day according to the Scriptures. Jesus brought in a little child as a living object lesson to show who enters the kingdom of heaven. Matthew 18:3 Jesus said: “Unless you become like this little child you will not enter the kingdom of heaven.” This is how to be saved, it is simply child like, as simple as ABC: A Admit that you are a sinner. This is where that godly sorrow leads to genuine repentance for sinning against a righteous God and there is a change of heart, we change our mind and God changes our hearts and regenerates us from the inside out. Romans 3:10 As it is written: “There is none righteous, no, not one.” Romans 3:23 -For all have sinned and fall short of the glory of God. (We are all born sinners which is why we must be born spiritually in order to enter the Kingdom of Heaven). Romans 6:23 For the wages of sin is death, but the gift of God is eternal life in Christ Jesus our Lord. The bad news is that the wages of sin is death, in other words our sin means that we have been given a death sentence, we have the death penalty hanging over our heads, that’s the bad news. But here’s the good news: The good news is that the gift of God is eternal life in Christ Jesus our Lord. Ephesians 2:8-9 For it is by grace you have been saved, through faith —and this not from yourselves, it is the gift of God— not by works, so that no one can boast.

    B Believe in your heart that Jesus Christ died for your sins, was buried, and that God raised Jesus from the dead. This is trusting with all of your heart that Jesus Christ is who he said he was. Romans 10:9-10 That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised Him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you confess and are saved. C Call upon the name of the Lord. Every single person who ever lived since Adam will bend their knee and confess with their mouth that Jesus Christ is Lord, the Lord of lords and the King of kings. Romans 14:11 For it is written: “As I live, says the Lord, Every knee shall bow to Me, And every tongue shall confess to God.” Don’t wait until later — do this now. Romans 10:13 For “whoever calls on the name of the Lord shall be saved.” “O God, I am a sinner. I’m sorry for my sin. I want to turn from my sin. I believe Jesus Christ is Your Son; I believe that He died on the cross for my sin and that He was buried and You raised Him to life. I have decided to place my faith in Jesus Christ as my Savior, trusting only in His shed blood as sufficient to save my soul and to take me to heaven. Thank You, Lord Jesus, for saving me. Amen.”

  • VERY good advice
    and well researched.

    PROCESSED food = preservatives has complex sodium.
    salt is easily water soluble and easy expelled from your body.

  • I rinse my rice after I have measured it. I put the water into the rice cooker first, and then the dry unrinsed rice, rinse the rice, and then add water to the original level.

  • Hi, super duper video.
    Now, questions:

    1. Do you mesure somehow the hydration level the flower already has before starting the dough? I know it can vary significantly from one rainy day to a hot summer one. Can you please teach me (us) that?

    2. What is the global protein for your mixture? Is there an IDEAL level of protein?
    If I can’t get the same flours every time, can I reach it by adjusting the global level of protein by adding pure gluten to the flour(s)? Is by any means pure gluten bad for the dough?

    3. 20 gr of salt seems a lot (to me). Is it just a question of taste, of lowering the salt will impact the dough?

    4. I never never never ever could get a starter. Seems the environment I’m in is too “clean”. In your experience, can one get a starter if one uses some “dehydrated and inactive” bought from the organic store (it’s ment for baking and it proofs greatly)? And then “feeding” it “as if” it would have been “naturally” bred?

    4. Can I add some oil in the sourdough bread and if yes, up to how much considering 1000gr of flour not to unbalance the proofing?

    These are some very specific questions, but I would appreciate immensely if you could take the time and answer.
    Thanks,
    Have a great week

    Simona
    (France)

  • your food always looks real good. i cant wait to make some money, i’ve been wanting to try making steak for awhile now…. i dont know how to bbq so i want to try to cook it on the stove top. looks good thanks!

  • Don’t know whether Americans have different cooking definitions but you are not roasting that potato. By definition anything roasted has to be blasted by hot air, so by wrapping it in foil you are not roasting it you’re probably actually steaming it. Regardless of how you were cooking it though, there was no way a potato that size was going to cook in the time it takes to cook the steak and broccoli without being cut up first. You would have been better off cutting it into wedges if you wanted to roast it or better yet, if Juan wanted mashed potato, that probably would have been the quickest way to cook it. But we all know if you’re having steak though, it’s got to be served with steak-cut chips (that’s fries for you Americans out there). You could have used the beef dripping you rendered too! Would have been perfect. On a side note, in the UK we have Ribeye, Sirloin, Rump and Fillet steaks, so am I to assume you are cooking a rump here?

  • Two notes… leaving the steak out of the fridge for the 30 minutes doesn’t really change its temperature significantly to provide a benefit. Also… too much salt! I use a little, both sides, and any guest is welcome to add more at the table. Otherwise, good tips.

  • Microwave ovens have their place when it comes to baked potatoes, nuke for 10 minutes, and toss in the oven with whatever is in there, coat the potato in fancy oils roast it and all is good, potato skins and all. Its a cheat, but timing is everything.

  • Question. Once you have made the dough and you keep it in the fridge how long can it stay in the fridge for? Like if I made 4 like you can I have 1 a day? Will the dough stay fresh? Thanks

  • Easy solution to over cooking steak in the oven.

    Buy an oven safe meat thermometer. Insert it into your steak. Pull stake out at desired doneness. No guess work. Just delicious steak

  • I love how this guy explains the metric system in such an innovative manner. I guess amerifats aren’t used to it and stay with a foot long up their asses

  • I usually start off cooking my steak from a cold pan on that fat cap for 3-5 minutes. It really renders out that fat and gives the steak a crispy edge, but I like that trimming and chopping move too.

  • A rib eye in the oven would definitely been harder to overcook, but at the end of the day if you still got juices steak is tender and isn’t difficult to cut and chew, it’s great.

    I also don’t have a pan that can go in the oven, so I sear my steak on both sides and then spoon butter mixed with thyme and some garlic. I put the heat on low and put a cover on my pan, checking occasionally and spooning the butter back onto the steak every few mins.

    Since the place I buy from normally just sells 2 ribeyes for around 11-12 bucks, I usually just eat ribeyes when I’m gonna have a steak. Since they can be a bit thicker for me it ideally comes out with a thicker strip of pink in the middle of 2 thin strips of light grey.

    Don’t know why I took the time to type this but this was a good video, and salting the steak then letting it rest for 30 mins was something I’ve thought of but didn’t see a purpose. Drawing out extra moisture before cooking is smart, makes me think of using salt for pieces of eggplant before eggplant parmesan.

  • Actually pasta doesn’t really need a lot of room to cook. You can easily cook it in a frying pan. I just did it last night without any issue and people do it regularly.

  • I don’t know if this is a good advice, let me know what you guys think. I’ve also been doing pizza for years now and we recently built a pizza brick oven (which is very exciting). But in order to get that charred crust on the bottom, what I do is that I blind bake the pizza for a couple of minutes (2 minutes) at the most, without the toppings and then pop it back in the oven (with the toppings) and let if finish cooking. I noticed I get a crispier crust, with those beautiful charred spots at the bottom. I know this works especially well if you’re doing it in an oven at home.

  • I don’t understand why there are so many negative comments lately. We all have different tastes and as for the cooking methods or things he “should’ve” done, maybe make it constructive instead of being rude. It’s difficult to film, talk, instruct as well as cook at the same time. I also think that the point of the video was the basics and to show how to adapt to circumstances we were not expecting in the beginning. I think cooking is more forgiving and creative than baking sometimes. It is up to YOU what you choose to do. He showed the basics, you decide how you want to change it and make it your own.

  • Pats it dry to get that “good crust”, drowns it in too much salt, which “sweats the steak” to cover it in moisture because that helps “establish a good crust”

    Bet this clown believe the lie that you can’t get a maillard reaction in a no-stick pan too.

    … and am I the only person for whom by the time a baked potato actually bakes, that broccoli would be charcoal? Or is this like the bullshit about “thaw overnight in the fridge” where I’ve NEVER had anything thaw in a refrigerator in less than 3 days?

    Of course doing it that dark on the outside it should have spent 10-15 minutes wrapped in foil, not slopped into the oven to overcook.

  • at 3:07 you say “that fat isn’t going to render…” (not true) and then later at 9:24 you say that you need to let the fat render down. So which is it dude? Does that fat render or doesn’t it. Well fortunately for you, you prove that it does render down, the ‘steak bits’. That said, nice video and good tips for cooking a steak dinner. I think the video is mistitled though. 15 MiSTEAKS most beginners make. I think a better title would have been 15 (Steak) TIPS for creating a Great Steak Dinner!

  • Dude! you are a terrible cook man, not because of the over cook steak, well aslo, those brocolies and papas are just horrible man

  • That’s medium well. No need for oven on a thin steak like that. Just rest 5 min. Neat trick on using the fat for both steak and potato.

  • Baking recipeswhat wizard came up with the magic recipes to begin with? If you know how ingredients work, you can make your own recipes to follow. This whole video assumes we are idiots.

  • Omg i would usually just toss the fat trimmings. That’s criminal! What you did with it (and the chicken skin on another video) look SO good!!

  • So chicken, rice and broccoli are the go to clean eating dishes…but I’d like ways to know what to do to make it different so I can eat it every day

  • i have one of those single gas burners and it says not to use it inside…do you have tips for how to do so safely since you are obviously using it inside and not blowing up your house?? thanks!!

  • Im just rewatching this video, but for the chocolate question, DO NOT keep turning up the heat! It will just burn the chocolate and then it will be unsalvageable. If its dry and seized, it probably means some water or steam got into your chocolate. The easiest fix is added more fat, like a neutral oil (I prefer coconut oil), until it all comes back together. Make sure the fat is heated through or it will just set your chocolate and you’ll think its still seized. Or if you’re using it for a dip or need it more liquidly, add milk and keep heating it over a double boiler:)

  • What works for me to make it crispy my kids love like that is I precook de dough for a couple of minutes with only the sauce then take it out and add the toopings when it goes back in it definitly improves how crispy it gets…

  • Was touring France a few years back and i had a steak so rare it was still mooing! I cut into it and blood covered the plate. Not everyone’s cup of tea but it was amazing but not for the faint hearted.

  • Olive oil has a smoke Point of 350f 470f depending on what type you have. You said preheat the oven to 450f? Negative cook captain.

    Avocado oil is better. 520f smoke Point.

    Cheers

  • Before I watch the video I reckon it’s to add fats/lipids. For example chicken tika masala was invented because the British customers could not handle the spicy chicken so the chef threw some cream on to mellow it out.

  • I like that you used the regular non-stick pan and not the cast iron.  Every video I’ve seen shows the cast iron, but as an amateur I don’t have the full pro-level cook set and hence I’ve always shied away from steak. This video convinced me to give it a try!

  • Baked potato tip for quick cooking I boil my potatoes in salted water for about 25 minutes then butter and salt the outside skin (kosher salt) wrap in foil and pop into a hot oven 400 degrees for 30 minutes start the meal with cooking the potatoes to time everything perfectly

  • I do room temperature steak but I salt then put it right on the grill thats how I taught weird how you let the salt sit on the steak so long. why do you do that?

  • Tip 16: First the souce, ten the cheese, then the topics.

    Reason: If the cheese covers the topings, the topings won’t get crusty. With topings in top you can also skip the precooking of the topings.

  • Question: a lot of bakers seem to depart the 15% starter. What are ur thoughts? It not only gives rise to the bread, also flavor… my bread turns out a lot more dense, when using more starter, which might seem weird?

  • This is the second time I’ve watched this video and I am once again amazed at how intelligent and knowledgeable this guy is. I lean towards the reverse sear method and I don’t bake my potatoes in foil but aside from that I can’t find anything to fault. I especially admire his approach to cooking. I started to enjoy cooking when I realized and accepted that most likely nothing was going to go perfect according to plan or expectation. Once you realize cooking is a creative endeavor and not a science any mortal can perfectly master you will begin to enjoy cooking much more than you would otherwise.

  • Timestamps: 

    tip 01: pick proper steak ( 1:05)
    tip 02: Dry off your steak ( 2:15)
    tip 03: don’t be afraid to trim the fat ( 2:55)
    tip 04: heavily salt your steak ( 3:24)
    tip 05: rest at room temp for 30 minutes ( 3:49)
    tip 06: Roast the veggies for added surface area ( 05:19)
    tip 07: Save on clean up ( 06:10)
    tip 08: don’t mess with your veggies ( 07:20)
    tip 09: use you r cooking intuition ( 07:58)
    tip 10: use your heaviest pan ( 08:43)
    tip 11: Stay within the family ( 09:10)
    tip 12: Preheat your pan ( 10:02)
    tip 13: Take advantage of convection heat ( 11:29)
    tip 14: Don’t be attached to the outcome ( 13:05)
    tip 15: Adapt in the moment ( 14:02)

    edit: formatting

  • Hi. Do you have another name for the NY Strip Steak. Over here in the UK we have a cut called Rump Steak. Is this the same cut? Great tips BTW. Thanks.

  • Caught red-handed lickin those fingies at 12:19. No judgement though, it’s pretty much impossible not to when testing an almost done steak. The salt, the beef fat…… I could actually bite my own finger off.

  • Seems like you would want to account for the flour and water that is contained in your starter when calculating desired hydration level for the dough. In your recipe example, you’re using 1000 grams flour mixed and 770 grams of water, which is 77% hydration. But then you add 150 grams of starter… the starter being equal parts four and water, which equates to a typical 100% hydration starter. If you don’t account for that extra 75 grams of flour and 75 grams of water (in the starter), your hydration will be higher than 77%. For a 77% hydration dough with your recipe, I’m thinking you should add only 925 (total) grams of flour and 695 grams of water.

  • Medium-rare steaks never need the oven as long as you rest it. Plus the thickest part of the potato should have been in the middle of the pan, with the thinnest on the outside. Also, I agree with putting the Steacon into the broccoli.

  • A proper searing and pan cooking of a strip steak will in fact render the cap fat to the point where it isn’t chewy and is actually quite flavorful and buttery

  • also, a thing my mom does if she overcooks rice (never happened since she used rice cooker but it happened when i was a kid) is to just add like 3 cups more water and make porridge instead. add like buillon cube for flavor or let it be plain and add flavors later with garlic oil, soy sauce, and other things.

  • OK, the meat rest thing. Yes, sometimes it is correct to rest meat. Sometimes it is not, or makes no difference. Please refer to Meathead and the awesome scientists at amazingribs.com: https://amazingribs.com/more-technique-and-science/more-cooking-science/science-juiciness-why-resting-and-holding-meat-are

  • All the “Chefs”: This is advice for teenagers. All the actual chefs: Yup those are spot on. Remember, fundamentals are the most important part of cooking. Never take them with a grain of salt (pun not intended).

  • VERY good advice
    and well researched.

    PROCESSED food = preservatives has complex sodium.
    salt is easily water soluble and easy expelled from your body.

  • Hey man! Great video, im just starting my cooking journey and this was really interesting and helpful.
    One thing I might add, 18:44, I learned recently that you should never cook basil as it loses all its flavor by being cooked, this is the reason why pestos never cooked, and was demonstrated well by this youtuber’s video: https://www.youtube.com/watch?v=21zsjzFKOrI Adding at the end should help. Thanks again for the advice man, good luck on your food journey as well!

  • If you’re making a tollhouse cookie recipe, at sea level, high humidity, I use slightly more flour, baking powder, and brown sugar, with less white sugar, because I dont want crispy crumpets, I want tall, fluffy, milk soaking gooey crack rocks so Im going to ignore that

  • Awesome job, I understand the importance of weighing ingredients now. Starter is on day two and doing great. I intend to make sourdough pizzas on my outdoor oven. You are a bit help. Thank you, from Queens NY. ����

  • I don’t understand why there are so many negative comments lately. We all have different tastes and as for the cooking methods or things he “should’ve” done, maybe make it constructive instead of being rude. It’s difficult to film, talk, instruct as well as cook at the same time. I also think that the point of the video was the basics and to show how to adapt to circumstances we were not expecting in the beginning. I think cooking is more forgiving and creative than baking sometimes. It is up to YOU what you choose to do. He showed the basics, you decide how you want to change it and make it your own.

  • Resting meat is not necessary. It loses very minimal juice by cutting and neither does it distribute by resting. And where is the juice going anyway? On your plate where you can sop it up. The questions is do you want a hot or a warm steak. It also continues to cool so unless you time it perfectly youll be eating an overcooked slab.

  • Also, if we’re on the topic, don’t put potatoes and onions close together, even if they both prefer cool, dark, well ventilated areas.

  • I put tomatoes in the fridge because I live my myself and I can’t go to a store every day. I’d rather lose some flavour than throw it out when it’s moldy.

  • Hey man! Great video, im just starting my cooking journey and this was really interesting and helpful.
    One thing I might add, 18:44, I learned recently that you should never cook basil as it loses all its flavor by being cooked, this is the reason why pestos never cooked, and was demonstrated well by this youtuber’s video: https://www.youtube.com/watch?v=21zsjzFKOrI Adding at the end should help. Thanks again for the advice man, good luck on your food journey as well!

  • Seems like you would want to account for the flour and water that is contained in your starter when calculating desired hydration level for the dough. In your recipe example, you’re using 1000 grams flour mixed and 770 grams of water, which is 77% hydration. But then you add 150 grams of starter… the starter being equal parts four and water, which equates to a typical 100% hydration starter. If you don’t account for that extra 75 grams of flour and 75 grams of water (in the starter), your hydration will be higher than 77%. For a 77% hydration dough with your recipe, I’m thinking you should add only 925 (total) grams of flour and 695 grams of water.

  • 1:16 Wrong. Adding salt at the end of cooking will make the food taste not salty enough, leading you to add more salt than needed.

  • I am a retired chef and everyone here ragging on this video doesn’t know what the hell you are talking about. This video ia 100% spot on. The only recipies they mention following exactly are BAKING. Which is true. Salt is one of the most important spices of them all. Use it!

  • on a side note its usually old people saying u shouldn’t put tomatoes in the fridge. Which is true but staying more then two days out of a fridge does more damage then 3 days in the fridge. so unless your using fresh tomatoes or planning on using them right away put them in the fridge.

  • My biggest pet peeve:

    STOP OVERCOOKING YOUR MEAT!

    Quite pretending like it’s some sort of taste preference and not you being a big pussy who’s grossed out by “blood.” Reality check, it’s NOT blood! It’s protein! You are literally cooking the flavor and moisture out of your meat!

  • Who the fuck puts honey in the fridge?
    Also, for some real advice: Let frozen foods thaw by themselves, rather than artificially speeding up the process by putting it on the radiator or something and don’t put hot food in the fridge.

  • Most of this is right except for the pasta one. Per serious eats (which she referenced earlier in the video) you only need enough water to cover the pasta by an inch.

  • Stop fucking telling me what to do and what not to do ��
    Most of these things I didn’t do anyway, but now I’m going to start doing some of them just to piss people off.
    I’m off to put all my tomatoes in the fridge right now, and then I’m going to over salt my steak, which isn’t gonna get a moment’s rest!

  • who keeps their honey in the fridge? I don’t keep butter in the fridge either…or mustard, or soya sauce, or eggs (from back yard chickens ) I also let my roasts come to room temperature before cooking.

  • the food at my school was so bad that students had taken the habit to drown it whit salt to the point that they remove the salt dispenser instead to try to understand why the students were putting that many slats.

  • This was such a fantastic video! I literally just followed your steps (I used a bit of marinara sauce for my pizza sauce ��) and it was SOOOOOOOOO good! I made this in India with all ingredients easily available and everyone loved it!! Thanks so much, getting this right put a feather on my cap and I owe it to you!

  • Ask any baker, and they will tell you to follow the recipes to the letter when cooking. Ask most cooks, and they will tell you how hard it is to bake and you have to follow the recipes to the letter.

    Which just shows that experience is what matters. If you follow that baking recipe exactly on two different days (humidity and room temperature are important and obvious factors) and you will get two different results. Know your dough, subtly modify the proportions of ingredients and the times for all steps, and you can get a consistent result.

    Same with cooking, follow the recipe exactly and you will get something almost (but not quite) as intended. Know your ingredients, do a lot of tasting, and you will get consistency.

  • when i made gummy rice before, i molded it into circles and pan fried it in oil, add a little salt and it’s a delicious crunchy on the outside creamy on the inside rice cakes!

  • Ehhhh, if you’re a great chef then you’re not making grievous kitchen mistakes, other wise you wouldn’t be a great chef no would you?

  • This is seriously one of the best video on the subject. Following it to the letter I got my first sourdough with nice oven spring and ear! So happy. And looks so professional! Thanks so much.

  • Don’t know whether Americans have different cooking definitions but you are not roasting that potato. By definition anything roasted has to be blasted by hot air, so by wrapping it in foil you are not roasting it you’re probably actually steaming it. Regardless of how you were cooking it though, there was no way a potato that size was going to cook in the time it takes to cook the steak and broccoli without being cut up first. You would have been better off cutting it into wedges if you wanted to roast it or better yet, if Juan wanted mashed potato, that probably would have been the quickest way to cook it. But we all know if you’re having steak though, it’s got to be served with steak-cut chips (that’s fries for you Americans out there). You could have used the beef dripping you rendered too! Would have been perfect. On a side note, in the UK we have Ribeye, Sirloin, Rump and Fillet steaks, so am I to assume you are cooking a rump here?

  • Wrong advice -Potato is stored in the light like onion and garlic,put them in a dark place and they will start producing shoots.

  • I wish I could add a photo. This video gave me TONS of insight to making my sourdough bakes better. I did a sesame coating this time & it looks incredible. Waiting to cool until I cut. Thanks for making this video!!! ��������

  • I like that you used the regular non-stick pan and not the cast iron.  Every video I’ve seen shows the cast iron, but as an amateur I don’t have the full pro-level cook set and hence I’ve always shied away from steak. This video convinced me to give it a try!

  • Before I watch the video I reckon it’s to add fats/lipids. For example chicken tika masala was invented because the British customers could not handle the spicy chicken so the chef threw some cream on to mellow it out.

  • If something is too salty here’s a tip; add a piece of potato. It doesn’t need to be too big or anything. It works. Afterwards you might have to re-salt it because potatoes are like a sponge to salt. Later on while serving just take out the potato.

  • I never comment on videos but it is so painfully obvious that Amiel has a crush on Molly (and so does Alex Delaney) lmao. I feel bad for her husband!

  • Caution: Alcohol does not help counteract spicy food. This man clearly has never had hot wings and shots of vodka, alcohol burns and the spice makes it worse.The key is to drink to the point where you’re too drunk to care about your mouth being on fire.

  • Seized chocolate is chocolate that has gotten water in it. Water and chocolate are enemies. If you seize your chocolate you can add cream and make a ganache. It’s the only way to save seized chocolate.

  • I think it’s important to remember that understanding that these “mistakes” happen and strategically applying these “solutions” is how the magic of many dishes are created.

  • The tip on getting the excess moisture off the steak and leaving at room temp is something new to me. Hoping for an improved outcome. Thanks!!

  • If your dish is over salted.. if it has a liquid base as in sauce, soup or gravy.. simply toss in a potato,.. sliced.. let simmer.. it will absorb the salt..: )

  • Priya needs her own show. She could make things purposely wrong and fix them. So like maybe making mashed potatoes too runny or making something way too salty, making a soup or stew not thick enough. She could always teach us new skills and it would be fun to have her ask other chefs what they would do.

  • If I over-salt a dish that’s a soup, stew or gravy-type, I just cut a potato in half and dunk it in. let it simmer and fish the potato out.

  • About the Chi so late one I know that if water enters melted chocolate some fat added little by little while bring mixed can save the chocolate.

  • Someone who loves burnt toast is NOT a snowflake. If a snowflake was served burnt toast, that person would cry, maybe even weep, and become almost inconsolable outside of their “safe space” with all of its safe space paraphernalia.

  • I rinse my rice after I have measured it. I put the water into the rice cooker first, and then the dry unrinsed rice, rinse the rice, and then add water to the original level.

  • You CAN save day old bread.

    Microwave container/mug of water. Cook till it boils.

    Wet paper towel, mostly wrung out.

    Wrap bread in wet towel. Put in microwave next to boiling water container. 15-30 seconds till it’s steamy in your microwave. Let sit for a few seconds, remove bread VERY CAREFULLY, it WILL be hot!
    (I use tongs to unwrap bread)

    It will be more moist than before.

  • also, a thing my mom does if she overcooks rice (never happened since she used rice cooker but it happened when i was a kid) is to just add like 3 cups more water and make porridge instead. add like buillon cube for flavor or let it be plain and add flavors later with garlic oil, soy sauce, and other things.

  • If rice is brunt you can put an onion on top and it will take away the smell of the burnt out.. that’s the only thing I can fix lol undercooked rice or anything else I have to start over

  • Molly: there’s a thing where u put a fruit with another fruit in the fridge just google it.
    Chris: Ripening fruits release ethealolyneasethyulianse gas.

  • What do you do if your pasta gets mushy?

    Pack my bags and find some other place to live because my Italian family has disowned me.

  • Look up ” thereturn.org ” National & Global Day of Prayer & Repentance on Sept 26. God will heal our land if we Repent & Pray. Believe and trust in the bl o o d that was shed by J e s u s C h r i s t for your sins; being born again/saved. Humble yourself before the LORD and S A V I O U R J e s u s C h r i s t and pray. Pray by lying on the floor with your face to the ground. The ultimate humility before Jesus Christ is you on your face. Read 1 Corinthians 15:1-4.

    Watch; ” BELLY OF THE BEAST” https://youtu.be/oS2699IKqHU and learn of the l u c i f e r i a n worship created by the founding fathers in Rome, Maryland. Watch B i b l e teacher R o b e r t B r e a k e r’s videos, “Understanding The Times.” https://youtu.be/4zvtFjJ-VOY & “Can You See in 2020?” https://youtu.be/ccbzG8At9ak.

    You can make a difference! We can’t lose with J e s u s C h r i s t. Give Him your heart today!

  • Have you managed to get this to work with a covered bbq? I can’t seem to get the topping to cook properly but the underside is cooking well on the stone.

  • The tip on getting the excess moisture off the steak and leaving at room temp is something new to me. Hoping for an improved outcome. Thanks!!

  • I got great underside crispiness on my first ever homemade pizza by putting down some cooing spray on a metal baking sheet. Oil grisps things up a bit and metal transfers heat better than a stone. I also used a convection oven at 550 but my crust was NY level thin. So crispy ��

  • Hi There, I’m a little surprised you placed a potato in the oven with Broccoli and expected it to cook through at the same time as the broccoli. However, I certainly liked the way you salvaged the potato with the pan fried garlic butter. Anyhoo, I love your vids and I will be an avid viewer from now on.

  • You don’t need to follow the recipe when baking. Of course, baking is based on chemistry. But as soon as you’ve understood the principles, you know what ingredients to mix and in which quantity to obtain the result you wish for.
    The only real valid tip was that every food must be stored appropriately and you didn’t even say where to get the info. Bad.

  • Get a scale and measure ingredients by weight, not volumetrically, especially the water and flour. Pizza sauce is virtually never cooked (and usually has some oregano). I love the Cento crushed; they are high quality, available most places, and they aren’t watery. The top of your pizza looks good, but the bottom appears undercooked. I used to do all kinds of oven dances with the broiler and a stone plus a steel on different racks to get the bottom and top to brown equally, but I’ve had good results recently by lowering the temperature to 475-500F, and just using the steel in the middle of the oven. I also have a very thick steel like yours and it transfers a ton of heat to the bottom very fast before everything else has cooked if the oven is at full tilt at 550F+, so much so that I’ve considered going to a 1/4 inch one.

  • Thank you, great tips! I have one question. What is the advantage of adding the starter after you have mixed the water and flour? Also I’ve read using sugar and or diastatic malt helps. I would love to have your opinion on these. Thank you! Viv

  • Hey, I followed this recipe and procedure today obsessively (except with 4 cups whole wheat flour) and it is just not working. I have now waited 4 hours and the dough is just this pile of wet goop in the bowl. I can’t possibly form it into balls or throw it around like in the video. What did I do wrong? I tried adding some more flour but its still just a bowl of wet sticky goop that all sticks to my fingers. I don’t understand. Please help because I spent so much time preparing for this.

  • The vegetable I cook doesn’t looks right, it’s black
    What will i do?:

    A. Throw it away and get another one
    B. Put it in again and again and again and again until there is nothing just to get another one to try again

  • i will never understand why someone would add salt to the flour instead of the water. Salt is the first thing you should add to water and you should use your hand to dissolve the salt….

  • Have you managed to get this to work with a covered bbq? I can’t seem to get the topping to cook properly but the underside is cooking well on the stone.

  • Well. There is the sourdough guy using yeast for pizza dough.
    Why not doing the original, with sourdough?
    A roman style pizza uses a sourdough with 70% hydration.
    https://youtu.be/LYlBvtHePj8

    But you should take into account, that Liveto Madre, the Italian sourdough ist less hydrated than normal sourdough and therefore has more yeast in it.

    Here is a good video about making original Italian sourdough starter.
    https://youtu.be/15QrVhqCYJw
    English: https://youtu.be/K1xQ4oDLyWw

  • Does this one chick do the voice over to every shit help video I’ve ever seen?
    Also what kind of a tip is follow the instructions?

  • a few things I do differently, but boy, looks absolutely amazing. My oven just won’t go over 300 Celsius. But hey, I won’t make a pizza equal to some nice Italian place but I have certainly paid for worse pizzas then my homemade.

  • So, I tried this mix more or less, the oil, chilli and garlic one, but it’s started bubbling, which doesn’t seem safe, any ideas, I mean, I definitely don’t think it’s worth the risk anymore. Did I mess something up

  • Following the recipe fully actually makes you a not that great of a cook. The best shefs have a feel for what they do and so should you. Cook the recipe 2-3 times and get a feel for it so you know what you’re doing.

    P.S.The other advices are not that bad

  • “Mistakes even Chefs make” That’s pretty insulting considering this is all very basic stuff I learned first semester culinary school. Maybe go make some top 5 videos about something you can bullshit about.

  • Spinach doesn’t end with a “g”. It’s not spinnedge, it’s spinach… with an itch:-). Nice vid, thank you. I can almost feel that dough, We need to come up with a sensuous word to describe dough that’s ‘just right’.

  • I love this video, have watched it 100 times and send it to all my friends! ������ Just one question: How do I adjust the baking time to avoid getting sticky bread that sticks to the knife when cutting it? I use the same setup as you.

  • We love watching your experiments in the kitchen. Can you tell us why a pizza dough might turn out tough without a sheen you’d normally see after kneading?

  • First, so glad I didn’t see you use a rolling pin again. Congrats on starting to learn to slap dough.

    When I see pizzas with big burnt bubbles I think that the cooks either don’t know what they are doing or I’m in a hipster joint that thinks it looks cool. Bubbles have always been the enemy of a good pizza for two big reasons. One they create a high surface area on the crust which as you know burns, and two because they displace toppings creating big bites of air.

    For those like me that want to get rid of these bubbles the easiest thing to do is pat them down better. When you get to the step of patting and shaping go all the way to the end and get rid of all the bubbles you can. Then create your crust and stretch our dough. You can also check your oven every few minutes and pop the bubbles as they form. Of course for those who like them, don’t change a thing.

  • I have also a pizza stone but when I am lazy I just use backing paper put the dough on there and some tomato sauce, put it like 1 to 2 mins on the bottom of the oven don’t let it burn It will give a nice hot bubble on the dough. After that I take it out and put the rest of the toppings on there and put it back in the middle of the oven for around 2 to 3 mins. Depending the toppings. It will always give perfect pizza.

  • My biggest pet peeve:

    STOP OVERCOOKING YOUR MEAT!

    Quite pretending like it’s some sort of taste preference and not you being a big pussy who’s grossed out by “blood.” Reality check, it’s NOT blood! It’s protein! You are literally cooking the flavor and moisture out of your meat!

  • Been making naopolitan pizza for quite a time now. And when i make 4 pizzas i use fresh yeast and aroud 0.35gram of it.rising from 18-36 hours mostly. Important to use a flour for the pizza your making by checking the W strenght of it. You can use the PizzaApp and calculate everything you want easily and it makes a damn good pizza!

  • I love this video, have watched it 100 times and send it to all my friends! ������ Just one question: How do I adjust the baking time to avoid getting sticky bread that sticks to the knife when cutting it? I use the same setup as you.

  • Hi there. Totally new to sourdough. Can you please advice if I just want to try with 2 cups of bread flour., how much water and how much starter and how much hydration I would need. You really inspired me to try. So please guide and help me with the same.

  • I absolutely don’t know what I’m doing wrong. I’ve tried many procedures to make the starter, and it doubles in size the first day, and I feed it, but the next day and the third day, it does nothing. The only change I see is hooch forming on the surface. I’m stumped! Why can’t I get this to work?

  • If I purposely allowed my starter to not be activated, could I add a bit of salt to it roll it out and make a decent pizza dough? maybe with its structure a shell for a chicago style crust?

  • I have also a pizza stone but when I am lazy I just use backing paper put the dough on there and some tomato sauce, put it like 1 to 2 mins on the bottom of the oven don’t let it burn It will give a nice hot bubble on the dough. After that I take it out and put the rest of the toppings on there and put it back in the middle of the oven for around 2 to 3 mins. Depending the toppings. It will always give perfect pizza.

  • I baked my second pair of sourdough bread. Each time, I have this video playing throughout the process and with my printed checklist. Both batches have resulted in 4 beautiful loaves with caramelized and crunchy to the poke crust. Thanks Mike for virtually accompanying me in my journey. ��

  • Terrific tips that I wish I had when I got started. You might consider adding a “window pane” test to determine a good end point to the “stretch and fold” part of the process.

  • you are amazing! Best video, you explain everything very clear for beginners like me! Now my kids say this is a bread they would eat at a fancy restaurant

  • I’ve seen his 3 different videos on sourdough. In one of them he autolyzes for 4 hours, another 45 minutes, and another 30 minutes.
    ¯\_(ツ)_/¯

  • Wowwww thank you so much for all this wonderful video! You really loves what you are doing! Please can I use just all purpose flour for make the bread. I couldn’t find this 2: einkorn and spelt. Or do you could please suggest me another recipe!? ��

  • I’ve just watched my third in a row of you with your fermenting. My doctor friend recommended eating more fermented foods, so that’s why I’m here. Very enjoyable watching your videos. I really appreciate your insight and info.

  • Been making naopolitan pizza for quite a time now. And when i make 4 pizzas i use fresh yeast and aroud 0.35gram of it.rising from 18-36 hours mostly. Important to use a flour for the pizza your making by checking the W strenght of it. You can use the PizzaApp and calculate everything you want easily and it makes a damn good pizza!

  • Your recipe and time sheet are amazing and super easy to follow!!! First time making Sourdough and it came out delicious!!! The only issue I had was that we couldn’t wait for it to cool down completely and we had to dive in!!! ��

  • Hi love ur videos. I have a question, can i follow this whole process and bake in a loaf pan? I want to make toast bread. So without the dutch oven. How would that work?

  • After several failed attempts and very disappointing loaves, THIS is exactly the video I needed!!
    Finally I’m feeling like I’m understanding what I’m doing and what all the different steps are for!
    My loaf came out PERFECT! I can’t wait to make another one.
    Thank you for changing my sourdough baking life! Cheers!

  • Tell me, how is it that you seeded the dough (one one side) before placing in the banneton basket.
    Yet for cooking you inverted the dough onto the parchment and the seeds were on the bottom.
    Confused.
    It appears you seeded the top yet turned the dough out so the seem was on the top surface for the bake.

  • very good video! now how can i make gluten free sourdough bread? and would the starter feeds on the gf flour? i guess i gotta find that out my self

  • Had to use the time on the oven to see how long you caramelized the crust for! Thank you for the guide, made around four things of bread using this and one is in the oven right now!

  • I have been trying for months to make a good loaf of sourdough bread. I am amazed that this process worked for me! YAY!! Thank you Chef Michael!

  • My dough is so screwed up. The recipe said to mix the levain with 75% of the water and then mix in the flours and then pinch it for 5 to 10 mins and then add remaining salt and water and pinch again. It is sk wet and stringy the hydration was so high it would not even absorb. I really hope it is jhst a different way of doing it.

  • dry poultry.. turkey or chicken…. slice and submerge in gravy… heat on very low for a few minutes… serve with same gravy.

  • This is seriously one of the best video on the subject. Following it to the letter I got my first sourdough with nice oven spring and ear! So happy. And looks so professional! Thanks so much.

  • I think it’s important to remember that understanding that these “mistakes” happen and strategically applying these “solutions” is how the magic of many dishes are created.

  • Great video! I’ve done 75% hydration the last couple of times tastes delicious but it doesn’t really rise at all during the bulk rise, as well as the dough is so wet that it doesn’t keep any shape I give it or any scoring. Would stretching and pulling for a longer period of time help with this?

  • Hey there, First of all, congrats for your channel. It’s amazing!!! Could you please answer me a question? Could I put the sourdough directly to the oven after proofing overnight in the fridge? Or Do I have to wait a time in the room temperature before put it in the oven?
    Thanks a lot! Cheers from Rio de Janeiro, Brazil!

  • This guy doesn’t know what he is doing. As soon as he put that big potato in with the broccoli I said to myself, “that potato is going to take a minimum of 45 minutes.”
    You always bake your potato first.

  • So far, i’ve only used Fleischman’s instant yeast for my sourdough bread and pizza dough….it’s ok, not great..but there’s just something missing.
    Thanks for sharing this. I know absolutely nothing about keeping or maintaining a yeast culture & thus, have ignored it.

  • Hi! I just downloaded your check list sheet and I dont know if this is correct? In the one day baking and the real baker it says to refresh the starter the day before at 10pm and at the same time mix the flour and water to start auto lysis. What it means im gonna leave the dough at room temp for 8 hours or so? Thanks a lot!!!

  • i love degrassy you are wright and one of the best part is how they tackle homesexuallitt teen preganacy aNd all the shebang. And as a bi person my self love the representation.

  • I made my first sourdough bread, yesterday, with my one week old starter. It did fine. Good crumb, structure and the taste was adaquate. I still like the taste of yeast bread. My favorite is Kaiser rolls made with bread flour. I guess from my German ancestry, however I am about 80% English, Welch and Norman and about 20% Scot, so I am sure my ancestors ate sourdough bread. I had to get up at 0 dark thirty to make sourdough bread, yesterday. Normally, for a batch of Kaiser rolls I am only about three hours away from eating Kaiser rolls. With sourdough it took me nine hours. My reason for trying sourdough is the scaricty of bread flour. I actually used my discards in my recipe because it was more active than my starter or Levain. I made one pan loaf and one boule. I always use a pan of water under my bread. It will make great crust on bread.

  • He mentions that we can get the printed version of the instructions? I wasn’t able to find it; he pointed to upper right corner… Can anyone help? And I didn’t mean for Transcript Text.

  • After several failed attempts and very disappointing loaves, THIS is exactly the video I needed!!
    Finally I’m feeling like I’m understanding what I’m doing and what all the different steps are for!
    My loaf came out PERFECT! I can’t wait to make another one.
    Thank you for changing my sourdough baking life! Cheers!

  • but i was hoping to make indian flat bread with the sourdough, but you are saying it should be soo much watery, is there a way it could be less watery for flat bread?

  • I am so greatful for all your advice: thanks to your tips my bread was a great success. I doubted if it would work out because of how wet and sticky it was. But it ended out great!! Thank you so much. For my second attempt (first attempt without your tips) I am quite chuffed!

  • Great video! I’ve done 75% hydration the last couple of times tastes delicious but it doesn’t really rise at all during the bulk rise, as well as the dough is so wet that it doesn’t keep any shape I give it or any scoring. Would stretching and pulling for a longer period of time help with this?

  • Question: a lot of bakers seem to depart the 15% starter. What are ur thoughts? It not only gives rise to the bread, also flavor… my bread turns out a lot more dense, when using more starter, which might seem weird?

  • You’re wrong about baking recipes. Check out a few cookbooks. There are many differences in ingredients and amounts. Also, baking recipes don’t take into account humidity and room temperature, or your type of oven. Do I need to go on?

  • Two notes… leaving the steak out of the fridge for the 30 minutes doesn’t really change its temperature significantly to provide a benefit. Also… too much salt! I use a little, both sides, and any guest is welcome to add more at the table. Otherwise, good tips.

  • This was such a fantastic video! I literally just followed your steps (I used a bit of marinara sauce for my pizza sauce ��) and it was SOOOOOOOOO good! I made this in India with all ingredients easily available and everyone loved it!! Thanks so much, getting this right put a feather on my cap and I owe it to you!

  • The vegetable I cook doesn’t looks right, it’s black
    What will i do?:

    A. Throw it away and get another one
    B. Put it in again and again and again and again until there is nothing just to get another one to try again

  • If you’re making a tollhouse cookie recipe, at sea level, high humidity, I use slightly more flour, baking powder, and brown sugar, with less white sugar, because I dont want crispy crumpets, I want tall, fluffy, milk soaking gooey crack rocks so Im going to ignore that

  • This guy doesn’t know what he is doing. As soon as he put that big potato in with the broccoli I said to myself, “that potato is going to take a minimum of 45 minutes.”
    You always bake your potato first.

  • I usually start off cooking my steak from a cold pan on that fat cap for 3-5 minutes. It really renders out that fat and gives the steak a crispy edge, but I like that trimming and chopping move too.

  • A rib eye in the oven would definitely been harder to overcook, but at the end of the day if you still got juices steak is tender and isn’t difficult to cut and chew, it’s great.

    I also don’t have a pan that can go in the oven, so I sear my steak on both sides and then spoon butter mixed with thyme and some garlic. I put the heat on low and put a cover on my pan, checking occasionally and spooning the butter back onto the steak every few mins.

    Since the place I buy from normally just sells 2 ribeyes for around 11-12 bucks, I usually just eat ribeyes when I’m gonna have a steak. Since they can be a bit thicker for me it ideally comes out with a thicker strip of pink in the middle of 2 thin strips of light grey.

    Don’t know why I took the time to type this but this was a good video, and salting the steak then letting it rest for 30 mins was something I’ve thought of but didn’t see a purpose. Drawing out extra moisture before cooking is smart, makes me think of using salt for pieces of eggplant before eggplant parmesan.

  • You do have to be careful about throwing your non-stick in the oven, I think. If they’re cheap and have plastic handles, they could being to melt.

  • if you measure everything then you won’t have to keep on improving it coz once you have the exact measurements then you will always have the exact pizza once you have perfected it.

  • Olive oil has a smoke Point of 350f 470f depending on what type you have. You said preheat the oven to 450f? Negative cook captain.

    Avocado oil is better. 520f smoke Point.

    Cheers

  • If something is too salty here’s a tip; add a piece of potato. It doesn’t need to be too big or anything. It works. Afterwards you might have to re-salt it because potatoes are like a sponge to salt. Later on while serving just take out the potato.

  • at 3:07 you say “that fat isn’t going to render…” (not true) and then later at 9:24 you say that you need to let the fat render down. So which is it dude? Does that fat render or doesn’t it. Well fortunately for you, you prove that it does render down, the ‘steak bits’. That said, nice video and good tips for cooking a steak dinner. I think the video is mistitled though. 15 MiSTEAKS most beginners make. I think a better title would have been 15 (Steak) TIPS for creating a Great Steak Dinner!

  • Dude! you are a terrible cook man, not because of the over cook steak, well aslo, those brocolies and papas are just horrible man

  • That’s medium well. No need for oven on a thin steak like that. Just rest 5 min. Neat trick on using the fat for both steak and potato.

  • i love degrassy you are wright and one of the best part is how they tackle homesexuallitt teen preganacy aNd all the shebang. And as a bi person my self love the representation.

  • even if that guy’s voice is annoying me soooo much, ùi keep watching it cause the tricks are really good. I’m a good cook but I still learn from these videos.

  • who keeps their honey in the fridge? I don’t keep butter in the fridge either…or mustard, or soya sauce, or eggs (from back yard chickens ) I also let my roasts come to room temperature before cooking.

  • So chicken, rice and broccoli are the go to clean eating dishes…but I’d like ways to know what to do to make it different so I can eat it every day

  • i have one of those single gas burners and it says not to use it inside…do you have tips for how to do so safely since you are obviously using it inside and not blowing up your house?? thanks!!

  • even if that guy’s voice is annoying me soooo much, ùi keep watching it cause the tricks are really good. I’m a good cook but I still learn from these videos.

  • Hi There, I’m a little surprised you placed a potato in the oven with Broccoli and expected it to cook through at the same time as the broccoli. However, I certainly liked the way you salvaged the potato with the pan fried garlic butter. Anyhoo, I love your vids and I will be an avid viewer from now on.

  • Was touring France a few years back and i had a steak so rare it was still mooing! I cut into it and blood covered the plate. Not everyone’s cup of tea but it was amazing but not for the faint hearted.

  • You don’t need to follow the recipe when baking. Of course, baking is based on chemistry. But as soon as you’ve understood the principles, you know what ingredients to mix and in which quantity to obtain the result you wish for.
    The only real valid tip was that every food must be stored appropriately and you didn’t even say where to get the info. Bad.

  • It is a myth that you need to bring meat to room temp before cooking. Reference America’s Test Kitchen who examined this and the results were nearly identical.

  • i disagree 100% with tomatoes at room temp. I’ve tried several times, they spoil MUCH quicker than refrigerated tomatoes. Also, never cut someone else’s steak. Serve it whole, any restaurant that slices it for you is sacrilegious.

  • I love how this guy explains the metric system in such an innovative manner. I guess amerifats aren’t used to it and stay with a foot long up their asses

  • I do room temperature steak but I salt then put it right on the grill thats how I taught weird how you let the salt sit on the steak so long. why do you do that?

  • I never thought about placing my t-fal non stick frying pan in the oven with a steak
    I tried it out last night
    The steak came out perfect
    but the plastic handle on the t-fal frying pan melted
    Any tips on how NOT to melt the plastic handle on my frying pans?

  • your food always looks real good. i cant wait to make some money, i’ve been wanting to try making steak for awhile now…. i dont know how to bbq so i want to try to cook it on the stove top. looks good thanks!

  • This is the second time I’ve watched this video and I am once again amazed at how intelligent and knowledgeable this guy is. I lean towards the reverse sear method and I don’t bake my potatoes in foil but aside from that I can’t find anything to fault. I especially admire his approach to cooking. I started to enjoy cooking when I realized and accepted that most likely nothing was going to go perfect according to plan or expectation. Once you realize cooking is a creative endeavor and not a science any mortal can perfectly master you will begin to enjoy cooking much more than you would otherwise.

  • Timestamps: 

    tip 01: pick proper steak ( 1:05)
    tip 02: Dry off your steak ( 2:15)
    tip 03: don’t be afraid to trim the fat ( 2:55)
    tip 04: heavily salt your steak ( 3:24)
    tip 05: rest at room temp for 30 minutes ( 3:49)
    tip 06: Roast the veggies for added surface area ( 05:19)
    tip 07: Save on clean up ( 06:10)
    tip 08: don’t mess with your veggies ( 07:20)
    tip 09: use you r cooking intuition ( 07:58)
    tip 10: use your heaviest pan ( 08:43)
    tip 11: Stay within the family ( 09:10)
    tip 12: Preheat your pan ( 10:02)
    tip 13: Take advantage of convection heat ( 11:29)
    tip 14: Don’t be attached to the outcome ( 13:05)
    tip 15: Adapt in the moment ( 14:02)

    edit: formatting

  • Anyone knows if Chris burning the meringues was part of another episode? (I realise while writting this comment how much I enjoy watching them fail ��‍♂️)

  • Caught red-handed lickin those fingies at 12:19. No judgement though, it’s pretty much impossible not to when testing an almost done steak. The salt, the beef fat…… I could actually bite my own finger off.

  • Molly: there’s a thing where u put a fruit with another fruit in the fridge just google it.
    Chris: Ripening fruits release ethealolyneasethyulianse gas.

  • Actually pasta doesn’t really need a lot of room to cook. You can easily cook it in a frying pan. I just did it last night without any issue and people do it regularly.

  • A proper searing and pan cooking of a strip steak will in fact render the cap fat to the point where it isn’t chewy and is actually quite flavorful and buttery