If you’ve thought “ok, I’m gonna get healthy, but I HAVE ZERO idea, how to cook”, This is for you. I used to be a cook. I learned from some amazing chefs, and made this for you!

Here’s the Transcript:

Hey, how's it going by the end of this training, I want you to be able to know how to cook basically, from start to finish.

So my name is David Santander for those of you don't know who I am a doctor of traditional Chinese medicine. But also, before I did that I was a cook in a restaurant. So we had to cook a lot of stuff, we had to make it really, really tasty, obviously.

But some of the people that I worked with are pretty high level chefs, they were clean and tidy and very diligent about what they did and how they did it. So I want to impart what I learned in those high level kitchens, high level medium, upper medium level kitchens, but who are fine dining trained, I want to impart some of those skills to us so that by the end of this, I'll keep it as short and quick as I possibly can get as lean as I can.

So that you will know by the end of this how to cook. So I'm going to share the screen, I'm going to start looking stuff up. And we're just going to build this thing together as we go. So if you're not watching this, that's fine. Just listen along, I'm going to try and make sure that there's some information tagged to the audio of this. And if not, then hopefully, it'll go into your brain and remember it. And if you are watching, then don't worry about seeing my my little face up in the corner.

I'm going to be looking stuff up. And we're gonna build a document that says how to cook. So first, we need to have vision. Vision, what do you want to make? What do you want to make? And why? Okay, do you want to make meals for dinner for your family? Do you want to make yourself lunch?

Do you want to just get better at cooking more quickly, so that it's not such a terrible process of preparing food for yourself, preparing food for your loved ones, maybe you could make one lunch for the week, and just cut it into five pieces, right? Maybe it would be like a frittata or casserole or something like that you can just take grab and go. Right?

That's really useful. So we're gonna say, first thing I want you to determine is what do you want to make? And why? What dish do you want to make? Do you want to cook make a cake do you want to make for Tada? Do you want to make pasta lasagna, whatever it is, determine what you want to do, because each of those are gonna have a different process.

So baking is very like recipe driven, very, very precise, you got to be very precise with the chemistry of it. And then you can start to get a little bit more obscure and avant garde. And with cooking, you can get more avant garde more early, but you got to be careful because if you're not following recipes, you're going to spend a lot of weeks and months eating garbage eating things that you don't that you feel guilty throwing in the garbage because it came out crappy, or not tasty.

Trust me speaking from experience, when I started learning how to cook, I didn't follow any recipes, we were just winging it and things turned out pretty awful. So then the next thing you want to do is find a recipe. Find a recipe, if you're listening, okay, so if you're learning how to cook for the first time, that's great. If you already know how to cook, and you're looking at this for to kind of see how I go about the process.

That's great, too. If you're, you know, Gordon Ramsay and you're watching this, then feel free to curse me out. Or, you know, any hopefully, I want this to be nourishing for anybody, right any any level the process, hopefully you can take something with you. So how to cook, right? Zero to meal.

So your vision first, what do you what are you doing and why? What are you doing and why? And then your recipe pull it out, pull that recipe out. See what you're cooking? Then me is and plus. Okay? You if you have your recipe, that's, that's the thing that's gonna guide you and give you the highest likelihood of success obviously with also the skills that you need to know for how to cook.

But the next step here is "mise en place," which means everything in this place. Everything in its place. I had this this teacher he came up to me one day and he said, my my station in the restaurant was a mess. And in a restaurant you have various different stations.

There's a grill station, there's a saute on the stovetop station. There's a french fry station, there's a salad station. I was at the salad station, I was cooking and prepping and it's kind of like one step above dishwasher or prep cook is the salad station. They work your way up through there. That's how some people look at it. Not everybody looks at it that way.

But anyway, and he comes over to me and he's like, you know, this sloppiness in so many words. He said basically the sloppiness of your station is what the inside of your head looks Like, you can get your your station where you are in the kitchen, cleaned off.

Don't start on a dirty countertop, don't start cooking in a dirty countertop, you have to start clean, clean off the counter countertop, all the distractions, cell phone books, all kinds of other things, right? If you're using your cell phone for recipes, like that's fine. If you're listening to music while you cook, that's fine. I'd love to do that too. But make sure you have space to work as much space as you can.

And no kitchens are limited and whatever. So we want to make sure that we have enough clean space store clean field. Then you have meals implies right so you go into a recipe I'm just gonna pull up a random recipe. Recipe for let's just say random recipe. I don't know what what else to cook. I don't know what to cook today. I have no idea random recipe. Okay, random.

This random recipe generator generators. Right. Okay. So, online chicken Turkey recipes, Black Eyed Peas, black beans and chicken stew. Sounds great. And if you're vegan, sub for vegan things, substitute chicken for other stuff. Okay, so you look here. Here are the parts of a recipe. If you can't look, listen, here are the parts of the recipe. So you're gonna have the directions they tell you what to do. You're gonna have the list, you have the list of what's in it, of what's in it.

Okay, now, if you want to go backwards, if you say I have tofu, carrots, broccoli, and tuna fish. You just type those things in. Broccoli, tuna salad comes up, right? All different kinds. Let's see Thai tuna and broccoli salad 10 minute broccoli tofu bowls, you have all different kinds of ideas. If you just put in the ingredients that you have in Google, all different kinds of recipes are going to start to come up. Right and there's this little feature will say missing. And must include so if we do must include tofu and broccoli, I don't know how many tofu tuna casserole things we're gonna find out.

But anyway. So anyway, if you wanted to, to find a recipe backwards, that's how you do it. You have these five ingredients, you go and Google, you ask Google to generate a recipe and it will come up, it's not really going to generate the recipe but it'll it'll it'll sift recipes up to the top for you to find. So okay. You what you do is you go through each of the things on the list now this is a long list, don't worry about it. But you know to answer Onya turn zucchini turns green bell pepper.

Okay, ounces. If you don't have a kitchen scale, a cooking scale kitchen scale, it's not a bad idea to get one there are a couple of bucks, you can get one for under 20 bucks on Amazon. Most recipes aren't going to have things in ounces. I don't know why this one does. Usually get like cup half a cup quarter cup. Let's see that. That recipe generator that recipe was was

permitted for whatever reason that was in great grams and ounces or weight unit. So let's try this chili mac and cheese recipe. See what it says no see, that's making me sign up for a thing. Chili Cheese, okay, don't get hung up on what it is that we're talking right now about right now if you don't want to learn how to cook, chili, mac and cheese, that's fine.

There's so this is this is actually a great picture of what meals and plots looks like. And if you can't see because you're just listening to this as you're going along. What it is, is basically a bunch of individual dishes, cans and bowls that have each of the ingredients sorted out for you ready to go. So you see your beef is in a bowl, your peppers are chopped up, chopped up and ready to go in a bowl, cheese, shredded and ready to go in a bowl, bone broth stock measured out ready to go, et cetera, et cetera, et cetera. You want everything measured out and ready to go.

So that when it comes time to cook and assemble the meal, you're not scrambling around and looking for things after you need them. Timing can be very important in cooking. So if you're trying to throw stuff together on the fly, if it's your first time clicking I wouldn't recommend doing it that way. Okay, you can get really good and you can get really skilled at you know improv and jazz on the fly but you got to learn your skills. You got to learn a couple songs.

Learn a couple tunes in these Find things that you can pick out. Right, you're gonna learn a couple dishes and you start to see how things are made, you're gonna see that there's a lot of principles recapitulated over and over again, there's a lot of technique over and over again that that you get familiar with, you'll start to learn the lingo, you'll start to learn the process.

So pick a simple recipe, build it, and repeat, right? So start after this training or you want to pause this training, whatever, because simple recipe, you want to jump into it and try it. Go ahead. If you don't want I would recommend maybe listening to this till the end. But pick a simple start simple. Start simple. If you see a list, a list is 25 things on the things. Oh my god, there's too many. There's too many things. I don't know what to do. Don't worry about it.

Okay, because simple recipe. Chili mac and cheese, right. So we've got a tablespoon of olive oil. So go get your olive oil and tablespoon measure and bring it out, measure it out into a dish. You don't want to measure it into a dish. Then have the tablespoon measure measure next to the olive oil right you go to cloves of garlic. Okay, now here we go. Here's the thing that I wanted to teach you guys also very important.

See how it says next to garlic cloves says minced next to the onions is this finely chopped. Next to the bell peppers. It says chopped. Okay, next to the cilantro. Is this finely chopped? What are these different? What are the different sizes and shapes? You're going to see this over and over and over again. Okay. Let's so shape shapes how to look up cooking cutting terms. Okay. This is so crucial. This is so crucial to cooking you have to you want to learn the size of all of the this your the words for cutting and like how you cut things up they're indicative of size they're indicative how you build a dish.

So you're gonna want to learn that the terms so slice slice is like taking a thing and kind of slicing I hate to use the definition in the in the term but if you're listening and you're not watching kind of the best I got. So actually there's there's a more technical one here. Cut cutting Kitchen Kitchen chopping terms, I don't know culinary terms, chop means dice. Sizes. Okay, so. So you'll see.

Yeah, here's the Wikipedia one talking about sizes and shapes. To strip cuts, there's cube cuts. There's other more esoteric cuts that are beyond just strip and cube. So there's thick up point new I'm gonna butcher the French on this.

So don't worry about it. Like steak, steak, french fries, right, those are third by a third by there's, there's all these different measurements you can look at them on your own time, but large dice is a large square, right, about three quarters of an inch to an inch, right medium dice, about half an inch, half an inch cube small dices about a quarter inch cubes.

And brunoise thing is brunoise is eighth of an inch, fine. brunoise 16th of an inch getting small, right? Then there's men's which is very finely divided uniform pieces. Rough Cut is chopped less randomly resulting in a variety of sizes and shapes, wedges.

So again, if you forget what any of these means, what any of these definitions mean, go online and look them up. Okay, I'm just going to copy paste this right here and drop it into our how to cook to our How to Cook document cuts, alright, how to cut.

Okay. Now

we'll jump to a minute, we'll start talking about types of knives and pans and stuff. Okay. So we're prepping, we're still in the prepping phase. We have our recipe. We're prepping the sizes of things. We're prepping the what's actually gonna be in the dish, we're getting everything out. Right one red bell pepper, chop it up, okay? It does.

What what are they? What do they mean when they say chop it up, okay, you can look at the picture in the recipe, you can kind of eyeball it like, Okay, I know about how big a noodle is, I know about how big a piece of a bean is. So it's gonna be about a little bit bigger than a bean, but it kind of square. So you don't have to be perfect with this.

So don't stress it, don't worry about it. And over time, you're going to learn the speed at which things cook and how some things cook more quickly. Some things cook more slowly, and you'll be able to judge the size of the things that you're going to use. Sometimes you want things to be chunky, sometimes you want it to be smooth, right?

Depends on the dish depends on what you like, depends on the taste. And you'll be able to sort that out. I trust you, you're smart. So okay, so then we're gonna go into the spice cabinet, we're gonna grab our spices, cayenne, two teaspoons of cayenne, two teaspoons of paprika, teaspoon, teaspoon, teaspoon, teaspoons, and tablespoons are very different.

Don't confuse the two. If you said they asked you to put half a teaspoon of cayenne pepper, and you put half a tablespoon of cayenne pepper, it will taste very different, it will probably be spicy. And if you're not expecting that, it might soil a dish for you, it'd be like oops, or you might just have a very exciting few moments, looking for water and milk. So we have everything in place.

Let's just say we have everything in place right back to our amazing plus picture. Ah, everything's in our nice bowls, it's set out in front of us, it's ready to go. We're ready to cook the meal. Okay, well, so what so now we go from our recipe, which is going to usually list the ingredients first. And the instructions second. So go do it in that order. Go in that order.

Now, a lot of times you're going to look up recipes online. And it's going to be somebody's blog with a bunch of ads all over the place and an article telling about how much their their kids love it when they make chili mac and cheese and how much their dog loves to lick the bowl and all that nonsense that we don't necessarily care about. Maybe you do, maybe don't, I tend to get frustrated in, just scroll down until I see the meat and potatoes here, the ingredients and the instructions. Okay. Read all the instructions before you start.

Now just taking this one dish as an example, I'm going to read through it. I'm not going to bore you with all of it, but we're just gonna talk about the process. Heat oil in a large pot over high heat. Okay, now we're like, was a large pot. What's a large pot?

Now assuming you didn't necessarily chop, okay, let's we're going to talk kitchen supplies. Now, we're gonna talk kitchen supplies, if you don't have a kitchen, even if you have a kitchen, but you don't have any supplies in it, you're just been eating Chinese food for the last 10 years. And now you're gonna go to the kitchen supply store, the restaurant supply store, and you want to buy some stuff.

Okay, now, that's always fun for me. And I would actually recommend trying to find your local restaurant supply store. Some of them are very like industrial kitchen supply store. Some of them are very friendly to people coming in and buying stuff. And they aren't necessarily too picky about whether or not you own a restaurant. Some of them are less friendly about that. So you'll have to kind of call you know, look around maybe Google like a lot of them will have like, like a showroom, you can just walk in, you can pick stuff off the shelves, and you can bring it to the register and they'll purchase places like restaurant depot, you might need to have like, an EIN number or tax number or business ID or something showing that you have a business you've registered with, with restaurant depot or the company and that you're going to you're buying in bulk for a reason. That's not necessarily what I'm talking about. Here.

I'm talking about like a Winco store. I'm talking about like a restaurant supply store. And the reason I like these is one because you're not getting ripped off by buying a pan at Kohl's and to the quality of stuff that you're buying is usually better. Usually higher quality. I've gotten some good stuff off of Amazon or you can find good stuff on Amazon too. So let's make a let's make a list here in our

so we got our cuts. Let's do supplies.

I think you need a cutting board. Knives, pots and towels. Okay, these are the basic basic, basic, basic, just basics that I can think of I'm trying to make it as simple as possible. So cutting board, plastic for me, wood for veg. Okay, wood is permeable, so it's more likely to store bacteria. That's why we don't recommend using plastic for meat. You can use veg for meat. No, sorry, you can use plastic for veg. You can use plastic for meat, but don't use wood for me.

Now I know butcher blocks are made of wood and but they're sealed with like a wax, they're sealed, it's sealed with some sort of veneer that's going to prevent stuff from seeping in, they're conditioned a certain way. So unless you have a cutting board that you plan on conditioning and rubbing oils into and taken care of, I would not recommend doing that. And maybe have like a fancy cola cutting board or something but maybe you want to get one that's not that's not as decorative or more of a workhorse.

Okay, so knives, I think you can do everything in the kitchen that you need to do with a nine inch. Okay, so there's all different kinds, different kinds of knives, lots of different kinds of knives, kinds of knives.

Culinary okay. There are

there are so many, but you only need a few. Okay, and don't look if you got money and you want to spend lots of money on a cool Knife Set. Good Good on you. I love fun Knife Set. But there's only a few kinds that you need. Okay,

so here's, here's a,

here's a little infographic and if you can't see, because you're listening, don't worry about it. You got the bread knife, it's serrated. It's like a saw cuts off your bread at the chef's knife, which is kind of curved on both sides. The cleaver is great chopping hacking knife. Sometimes you can do some song with it, the utility knife which is a little bit more of a grab, all right, there's a bunch of different things.

You have the paring knife, which are usually short and nimble, right, they can they can articulate really well around different curves of the animal or the fruit if you needed to get around like core around the bottom of an apple and pull that bottom hole out. You can do it that way. There's a SAN Toko knife, which I think is just one of the many Japanese types of knives. I don't know why they're necessarily singling this one out in this, but it's got kind of a long flat, a long curved cutting edge and a more pronounced curve on the top edge.

Now there's all kinds of different knife techniques that go along with each of these different knives each each knife is a different way as a boning knife, Pony knife that gets in and around the bones of the animal through the ribs right around it helps it's very articulate and very sharp. So it cuts the cuts flush better than maybe a paragraph what is it's usually a little bit harder.

Now if you're going to be breaking down an animal and cutting around the joints and doing all kinds of things like that. The bony knife is going to be a little bit stronger, it's going to bend less but that being said if you're carving if you're forcing it, chances are it's not the most efficient way to to go about separating that part of the animal. Now these aren't the only knives there's also

there's also slicing knives for this fillet knife, right which is long and thin for fish. Looks a little bit like a boning knife. Different does a different thing. There's all different kinds of you know fancy Japanese knives the steak knife is very serrated right for dining with a paring knife don't get hung up on them.

You can get away with using chef chef's knife which come they usually come in six 912 inch tenant maybe 10 inch and you know those different increments, I would say you can get away with a nine to 12 inch, no problem that is going to do most of the stuff that you want it to do. Then there's the utility knife or a paring knife, just kind of a short knife. I don't even think I have a boning knife. To be honest, I don't have a bread knife. I used to have a cleaver but I broke it on a coconut. But that's not a bad one to have.

But you can do most stuff with a paring knife and a chef's knife. Okay, if you only have those two knives. I used to I used to think you could do everything with a nine inch or 12 inch chef's knife and a nine or a 12 inch frying pan and that's all you needed. And I do still believe that to a certain extent. But depending on what you're trying to accomplish, you may want specialty knives to do the job now.

If you notice in this next picture, there's a Here's a more a more clear view didn't have all the different knives now these are for like meat and veg meat and veggie these kind of versatile knives. I'm not very I'm not super well versed on what the different Japanese knives do. But there's a whole art and science behind that, which is super interesting.

And this long one right here is a meat knife, this long flat, kind of rounded at the edges, one looks like a giant metal tongue depressor that's gonna be for slicing long cuts of meat slicing through the char on meat. It's like a it's like a like a meat, one of those meat slicers it's like a meat slicer has that round continuous blade of the same angle no serrations on it. It's the same thing. Not serrated, long cutting surface. Okay. So just keep that in mind. So, those are the types of knives, there's many different more kinds, but this is just what we're starting with for now. Types of pots and pans. Okay.

You want to go online, look at the infographic, whatever, right? There's all kinds of great resources online that you can do. And you can, you know, learn very, very, very quickly. Quite a bit of information. If you don't know what you're, if you don't know what you need to cook a dish, look it up.

You can does it amazing time we got the internet at our fingertips. So there's different kinds of skillet frying pan wok grill pan sauce pan saucy or double boil or saute pan, multi pot with these little strange ease in it. braising braid braiser, Grazia, number zero, that's a different thing. braising I don't know if it's called the braiser. Right.

French oven, or there's also dutch oven, there's doc pot roasting pan, deep skill, there's all different kinds of pants, all different kinds of pens. So I'll take pen you can see is not so notice curve, it's kind of deep, right? They all do different things. Do you need one of each? Absolutely not. You definitely don't need one of each. I would recommend, if you don't have anything of anything at all, find a little set like this, right, you got a nine inch pan looks like a nine inch pan. You got maybe a 12 inch pan, you got a small saucepot medium pot and a larger sauteed pot.

Oh, and then and then there's a big sauce pot right there. That might even be overkill. Depending on how big your family is. It might be just enough. But if you get a set, you get a set. I tend to prefer like ceramic nonstick, over Teflon is a no go for me in my kitchen. It's a hard No, but you get a set.

Okay, couple different sizes of things so you can get a feel for what you like. So give yourself allow yourself to have you know, a fair tool that you gravitate towards and a tool that maybe you don't necessarily gravitate towards, or maybe you don't need it or maybe don't use it. You got to start somewhere. Don't worry about don't worry about getting the perfect thing.

Okay, so I'm gonna go into Amazon for one second because we had some really cool pots. I think it was blue diamond, Blue Diamond cookware, I'm not paid by this company or anything. It's just what I've been experimenting with. In my kitchen I've used a number of different different kinds of cookware. And blue diamond is really cool because it's not going to leach. I like it because they say it's not going to leach it's tripod tri ply stainless steel, which means that it's three different layers which hold a certain amount of heat and they heat evenly. A thin pan doesn't heat evenly across the pan.

A slightly thicker pan is going to heat a little bit more evenly and it's going to transfer the heat throughout the pan a little bit more evenly. I tend to like thick bottom pants for that reason. Again, there's a lot of preference you got to experiment, see what you like. Now as long as you treat these nice and you don't use metal in it, you don't scrape them all up. They're pretty nonstick and they're pretty great.

We got this this one right here. I think it was 60 bucks for two right? It came with a 10 inch and a 12 inch. I use them every day. I love them great investment, great investment in your health. Right? Not necessarily so much of a health investment that you might have thought of as a health investment but it definitely is because you can control what goes in your mouth you can control your health to a greater extent. Right? Not perfect and not all the way but better. So this is okay PFA is free.

This is a great thing. This is a this is great. Blue Diamond cookware, diamond infused ceramic nonstick. Okay, how much of this is just marketing how much of this is really useful? I don't necessarily know. But what I do know is that this particular set has a seven inch frying pan which is a little bit small. It's like you know two or three eggs you can do it may be nine and a half inch frying pan we're starting to get there.

Two and a half quart saute pan is good 20 Quart sauce Pan with Lid it's going to be like small 20 Quart sorry to court to court small. Three quart sauce panels lid is a little bit bigger right? Five quart stockpot with lid is a little bit bigger yet. They're not huge, but it's a nice range of different things that you can try. See what you like see what you need, maybe you need bigger maybe you need smaller.

What I love about ordering in Amazon is you can just return it so easily. You get it home you open it up like that it's not nearly small enough, get rid of it. You can even order two different two different sized things, two different sized sets. See which one comes in which one fits better. Drop the old one off, pick the new one up. They've got a 20 piece one look at this 20 piece you want to go Deluxe so we're gonna go really Deluxe so get the 20 piece set.

Who knows what's in that we got two nylon utensils miss. skimmer, skimmer plate, muffin pan, loaf pan cookie sheet round pan sauce pans 10 inch pan eight inch pan frying pan 1010 inch frying pan eight inch frying pan five and a half inch frying pan 11 inch saute pan with lid that's like one of my one of my go twos I use that for almost everything. Five quart stock, I use a stock I use a pot.

Okay, if you had only these two things in your kitchen, a 11 inch saute pan and lid and a five inch stock pot with lid, you'd be fine. You'd probably be just fine. It's nice to have a little bit of variety so that you have the right size tool for the right size thing but if you only had those two to two things, you'd be fine. Okay, so but I would recommend getting at least two frying pans if you're more than one person and at least two sizes of pot, a small pot and a medium or a large pot or medium.

A medium and a large might be the way to go. But anyway, PFAS - PFAS triple star write this in your notes, whatever it is. PFA s is an incredibly dangerous, forever chemical that causes all kinds of messed up cancers and is tied to Teflon. If you want to not sleep very well at night, go online and look up to pee fast Teflon and du Pont's scandals they had they were ran into all these you know they paid a tremendous amount of money in class action lawsuits for trying to hide PFAS spills into water supplies and the amazing the amazing off amazingly awful things that PFAS can do when it gets in contact with human body or animal bodies tumors, kidney kidney cancers, kidney diseases all kinds of things.

Du Pont's Teflon lawsuit there was a lawsuit but the results of the podcast that we listened to about it was a really great story American scandal DuPont chemical cover up story as a really great, really great story about I guess a lot of this happened West Virginia, Ohio. But anyway, you know if you wanted to go Dupont, you know there's a ton of DuPont Teflon cover up scan when you go online and google that you see a lot of really really terrible things that that particular chemical has done.

And that is present in the water supply. In a lot of places. They found it actually in one of the county Ohio wells they found trace amounts of PFAS presumably from the fire flame retardant materials that they use at the airport. So if you live near an airport or an Air Force base or a military base that uses PFAS as a flame retardant, or if you work in a kitchen, they might even have it, you know, an industrial kitchen, they might have it which I don't know why I built this. But anyway, pee fast, very much a problem.

So you want to avoid pee fast at all costs. You want to avoid Teflon. Maybe you want to avoid Teflon, I tend to avoid Teflon. Because if it doesn't have Teflon, if it has never had Teflon, it's more likely to BP fast free. BPA is a plastic contaminant. Pee fast is a Teflon contaminant we want to avoid BPA and we want to avoid Teflon in our cookware.

Okay, dishwasher safe, oven safe. That's good stuff. That's what we like. So anyway, doesn't have to be this exact pen doesn't have to be ceramic doesn't have to be diamond encrusted ceramic. And as far as those go, these aren't even that expensive. $20, $25 $30 for for a good pan may seem like a lot.

But if it's a tool that you use every single day, or every other day, if you have this for a year, how much does that cost you every year if you have this for 10 years, how much does it cost you over 10 years? Right? It's it becomes almost a miniscule amount of money. This is one of those purchases that is going to be well worth it a good knife. Good pan, a good pot. Good cutting board can't beat it. Okay, so that's that we got our knives, we got our cooking terms, we're going towards a quick and terms

Hold on I gotta get back to and find my place

I've got too many tabs open in my in my brain see my my station is a mess. My station is a mess, I gotta clean through it.

We were here Heat oil in a large pot overheat. Remember that that was a while ago, wasn't it? Heat oil in a large pot over high heat. Okay, so our oil remember it was the first thing that we pulled out one tablespoon of olive oil. Heating right, we're gonna warm it up. Oil over large pot in a large pot, a large pot so get your large pot out and put it over high heat. Now on your, you're going to want to watch it because it's going to start to smoke, smoke smoke. You can add your garlic and your onion and you're gonna saute for one minute. Then you're going to add your capsicum which is pepper. I don't know why they call it capsicum.

Maybe this is an English website, I don't know. And then cook until the onion comes translucent comes clear. Right so we have our instructions here. Now we haven't turned our oven on yet. Don't turn the oven on yet. We're just going through the recipe for understanding what we're going to do. Okay, we're going to cook till they get trends Listen, good. Then we're going to add the beef breaking it up as you go. You throw it in you mash it up with a wooden spoon or a plastic spoon.

If you have that measure, measure, measure, break it up as you go. Once the beef turns from red to brown, you can add the remaining ingredients except the cheese. Stir, bring to simmer and then turn down to medium. remaining ingredients is literally everything but the cheese. So where's the cheese near shredded cheese? Two cups, right? So you're gonna, you're gonna be adding your pepper. Well, we already did that. You're gonna add your beef. canned tomato can have red kidney beans, beef broth, macaroni pasta. Cilantro. Well, that's for a garnish. So we're not actually going to add that even. So if you see garnish, garnish means decoration.

Garnish means decoration put on the side, if you're going to a restaurant they put leaves on the corner of the plate that you don't eat and flowers and you're like, I don't understand. That's the garnish like they're just there for decoration. So you don't even necessarily need to do that. Why does it say See I don't know why it says one cup coriander slash cilantro that doesn't make sense. So I think it's half a cup coriander that doesn't make any sense maybe Coriander is cilantro leaf. Maybe they're the same plant.

See, look at that you learned something new. I don't even know but if a dish were asking you for a quarter a cup of coriander that's going to taste that's going to be unedible unless it's like unless you're cooking for 50 people that's going to be an edible it's way too much coriander but it gives maybe coriander a cilantro seed, I don't know. So okay, and then all the spices you're going to add in all your spices right? That's what it says here. Cover and cook for 12 minutes we're keeping the moisture in.

And as you're if you remember we added we're adding the pasta in the pasta and is going to cook to our dentists. What does that mean? identity means means on the tooth. I think something like that means toothy smile then it means like it's not soft mush, but it's also not under, it's not it's not raw or crunchy. Like it doesn't have a crunch, but it's not much. Most people if you haven't grown up in an Italian household or haven't grown up around pasta being cooked regularly, you've probably had overcooked mush pasta, and that's fine.

There's nothing wrong with overcooked pasta, I like a well overcooked mac and cheese as much as the next guy. But then it means there's still a bit tooth you still gotta bite into it a little bit. It's not hard, it's not getting stuck in your teeth, but it's a little bit a little bit harder than mush. Okay, meaning and this is where here meaning just cooked still a tiny bit on the firm side should be saucy but not tons of liquid. Okay, and there's a video that's great. There's a video not necessarily this one that the guy in the jetski in the boat, probably selling insurance or something. But the video of how to actually cook the thing. couldn't cover 12 minutes. Turn off the stove but leave the pot on the stove. Stir through half the stir through half of the cheese.

It should still be a bit saucy, so meaning adding taking off the heat, adding the cheese stirring it a bit through. Give it a taste a just a salt and pepper. Then top the remaining cheese on the top Put the lid back on and leave it until the cheese melts for about two minutes the sauce will observe absorb further into the pasta, sprinkle with coriander or I guess it may mean cilantro, if desired and then serve immediately.

Okay. So that's what you're gonna do, right and now you go through the process and you do each of these things. Okay? Let's talk fire. If you're going to cook and you've never cooked before, you don't know about fire in the kitchen. Now you do talk about oil. The first thing it does here says heat oil. Once you've heated oil, if you've heated oil, once it starts to smoke, you're not far away from it from catching fire, which is fine, you can start you can cook with the dish smoking, right once the oil is smoking is preparing to catch on fire. If you throw food in and it starts to steam, the steam is not smoke is different.

So this, the food that you add is going to bring down the temperature. So just because you see something smoking doesn't mean you're going to fire the kitchen. Prolonged smoke and a lot of smoke means there's going to be a problem and you need to turn off the heat or cover it. If there's a if there's an oil fire, that coil catches fire in the pan and it goes up. Whatever you do, never use water.

Never pour water on it because it will explode. It'll explode in your face. It'll kill your kitchen on fire. Never pour water on a grease fire. You cover it, you pour salt on it or you pour flour on it to smother it. Cover it with a lid is why it's great to have a lid. It's great for all your frying pans to have a lid because you can cover them in the event of a fire. You cover it. If there's a fire, you cover it, you wait till it cools down 10 or 20 minutes before you touch it. Okay?

Never, Never Never pour water on a fire. If you have a fire extinguisher in your kitchen, that's great. You should it's not necessarily your first go to, in the case of a kitchen fire or maybe you add like, like wine to something that's not tasting and then it goes up a little bit. Don't freak out about that should go down right away. But if you are freaked out about it, cover it. Cover it and wait. Okay, when in doubt, cover it and wait. Okay, no grease fires anybody, everybody, okay?

Okay, so then you just walk your way through the, through the dish, stick to the recipes at first, especially when you're learning how to cook. Because the recipe is going to be your guide. And from cooking several recipes from cooking a number of recipes, watching videos, learning how to cook, you're going to gain skills, and you're going to be able to go off script and you're gonna be able to freestyle. And you're gonna know what things you can exchange and what things you can't exchange.

So let's have dessert now. Let's have some cookies. Let's do chocolate chip. Cookies. Yeah, reasonable chocolate chip cookies. is the best chocolate chip cookie recipe ever found it? Can you believe it? In one search, I've found it so quick. I've been eating been cookies my whole life. But these are the good ones. So you see a look at all the nonsense if you if you don't see if you're just listening, sorry. But look at all the nonsense that pops up, sign up for the email.

Find a wine store retailer, by T Mobile, there's all this nonsense, it's not cookie recipe. And Pinterest is ruin cookie recipes for everybody forever. So keep scrolling down, blah, blah, blah, blah, blah, nonsense nonsense nonsense. Scroll down until you find the ingredients, which is embedded in a bevy of adds ingredients first, the instructions at the bottom.

And this one is cool because it has a multiplier. Whoo, I want to cook let's see. Usually a recipe will say okay, the title who made it a little something about it. And then it will tell you how many servings how many servings there are. And this one actually has a little toggle where you can increase the recipe just by moving this bar which is cool, but not all of them have that it'll tell you servings how long it should take to prepare and how long it should take to cook roughly in depend on the kitchen gonna depend on your competency as a cook or a baker. But no worries, you're only going to get more better and more efficient as you go. So don't worry about it.

Cook time eight minutes look at that. But that means this dish let's see. Prep time. 10 minutes cook time, eight minutes, total time. 30 minutes, okay. It's gonna tell you what you need measuring spoons. That's definitely a kitchen must. Measuring cups measuring spoons. Let's put that on the list

of supplies.

Measuring cups as your experience. Definitely recommend it. Don't eyeball that stuff, especially when baking and especially if you don't know what those things are and you can eyeball it. If you're new, that's fine, small and medium pot or medium large or medium and large pot you can always use you know you can always use a larger pot for smaller things for the most part but it's usually hard to use a small pot for larger things. So that's why I tend to be a little bit on the larger side cutting knives let's see 9, 10 12 inch chef there's

like there's a there's one called a mezzeluna which means half moon, which is a gigantic Parmesan cheese wheel cutting knife opponent for the people who can

can see this gigantic finisher you can cut other things like salads and, and pizza and pesto and all kinds of stuff. We used it to cut this giant wheel has a big funny curvy knife but anyway was the half moon knife and we're putting that on the list. pans. Let's say 10 inch sante and 12 inch sotae with lid. Right? These are just basics does all you know. So towels, towels for like tidying, tidying the kitchen washing the surfaces and stuff. It's good to have paper towels, I like to use reusable but I really like to use natural fiber wherever possible. Whenever possible.

You don't have to get you know silk hand towels for the kitchen and be ridiculous. But if you wipe a hot surface with a like a polyester towel, or you grab a hot plate from the oven with a with like a polyester or a plastic based fiber towel, it will melt in your hand and it will stick to the oven surface that you're wiping. natural fiber towels are going to be less likely to do that they still burn, definitely still burn, but they're going to be less likely to melt to things and the cause messes that way.

And when they melt to stuff, then they eventually burn. And that makes a really nasty chemical smell and it can ruin the food if it's in the oven, the chemical smell with the food and we just want to avoid that. Whereas a natural fiber you catch it on fire while you're you know dealing in the oven or something it's just a little bit of smoke should be should be less problematic than in natural fiber. So I tend towards not to natural fiber kitchen towels. Right? Don't go over the top and worry about it too much. Measuring cups measuring spoons, sets, they usually Selman sets.

Okay, there's your basics.

As your basics cutting board, I recommend you go on the bigger side with your cutting board. Then the smaller side just because you nobody wants to work on a tiny little space and you know,

whatever. Oh, in a mixing bowl mixing bowl, I like a 12 inch, big stainless. Those are just easy to use. Okay. So we've talked about our cuts briefly.

We're about to make dessert and to make our cookies. Let's just go back and put a put a pin on the cuts. We'll just finish the cuts. There's a picture here right. There's the Julianne which is a long slice long, thin ribbons almost as the slices which is what it sounds like. Wah dice, mince. Those are different size shapes. Chopping and mincing don't need to be so uniformly shaped. Cubes are what it sounds like little cubes like almost like the size of a dice. So don't get which is confusing with dice. Because dice isn't the size of a dice that we're familiar with cube is usually the size of a dice. But they're both square and shifting odd which is rolling it like a joint.

I mean rolling it like like you would roll something and slicing it into ribbons, slicing it into ribbons, right? So imagine you're rolling a few slices of paper together or a few leaves together and you're slicing it along like a sausage like you're slicing along the sausage, and it's unrolling into these little ribbons. Okay? Those are just like super basic. Some basic cuts that you're gonna see there's more advanced cuts and more fancy things. But don't worry about the fancy keep it simple to start. Down here, I just noticed that there's a picture of says how to sharpen your knives, that's a good thing to know. That's a good thing to know how to keep your how to keep your knife sharp, get one of these honing things, but that's a conversation for another time. You can see she's rolling up her basil here. She rolls her basil from tell the tip and slices it.

Okay. We'll put a pin in that now move on to the next thing. This got that. Tofu, carrots and broccoli with tuna. Nobody's ever gonna eat that because that's weird. Then we have our salted butter as our ingredients for the best chocolate chip cookies in the entire world. Can you believe it, you found one cup of butter, go to the cabinet, or go to the refrigerator, get your butter out and soften here, which means leave it out on the counter for 20 minutes. Presuming you're it's a room temperature. And then it's not, you're not in a cold environment, you're in a cold environment, maybe move it near a cooking surface so it warms up not on it so it melts too. So get soft. Because there's an important chemical difference in cooking and baking between softened butter and melted butter.

And this is a case where we want softened and not melted. Melted Butter breaks in a motion that happens it breaks the way and the key right? It breaks the the protein away from the key you know, I don't necessarily know the the food chemistry about you have to check it with Alton Brown about that. But softened is different. Different. So then you get one cup of white sugar or whatever sweetener it is that you're going to use. You get one cup of light brunchers Okay, so sugar while we're talking sugar and substitutions, we do a lot of non sugar cooking we do a lot of alternative sugars like monkfruit, or red or tall or stevia.

And those have their own like any other foods, they have their own cost benefit, right? Sugar has a cost benefit, super tasty. A lot of recipes are very, you know, a lot of recipes use sugar and now the rest are all for obvious reasons. And the proportions of those can be different. So if you're going to use let's say monk fruit sweetener, for example, you have your monk fruit extract, or you have monk fruit one to one it'll usually say on the package.

This is designed to be used one to one monk fruit to regular sugar. You're going to want to look at those recipes that say specifically. So let's look up chocolate chip, chocolate chip cookies with monk fruit, and then they're gonna come up, there's your monk for chocolate chip cookie recipe. There's keto chocolate chip cookie with coconut flour, almond flour, or coconut oil, there's gluten free, there's all different kinds of variations. At first, I would recommend rather than trying to just substitute on your own, without really knowing how these things are going to react chemically with each other.

Look for a recipe that specifically deals with that that specifically is designed to work with that particular chemical group, right? Presumably you'll find somebody online who has been gluten free or has been sugar free for like 10 or 20 years and they have this blog, that they've been posting all these wonderful foods and recipes that they've been doing, which is great. They've done a lot of the legwork so that we don't have to they've done a lot of work that I haven't done. So we're going to defer to them. In these cases, we might have to wade through a sea of advertisements as you see here. But we're gonna find what we're looking for.

Okay, library sugar packed. So usually with brown sugar and white sugar. Brown sugar is going to be dense, it still has the molasses in it. It's like sticky in Colombia. It's like what salt does here in Hawaii just kind of clumps and you're gonna pack that down. Brown sugar is always packed granulated white sugar is is never really packed and for baking, usually you're going to want to put it in your measuring cup, and then scrape with the back of a flat surface like the back of a knife but it has to be flat to level it off.

Scrape across the top and level it off. Too, two teaspoons of pure vanilla extract. Don't forget to use teaspoons and that tablespoon Did I recommend pure vanilla extract rather than synthetic vanilla flavoring? What's the difference you ask? I'm glad you asked. vanilla extract. Let's see. There's pure vanilla extract. And what's the other one vanilla flavoring? So, there's a lot of vanilla flavorings. Yeah, here it is.

castoreum

beaver butts emit goo used for vanilla flavoring. There it is. There it is, folks. The unfortunate news is that a lot of vanilla flavorings involve beaver. But sorry, there's a gland around the butt. At some vanilla flavoring comes from artificial vanilla. So this one is saying that that's not true that artificial vanilla is made from synthetic vanillin. According to Maclaurin fever castoreum has been used to make a lot of different smells and things like that. I don't think it's entirely a myth. I think you're gonna see people saying that that's not the case, probably because they have an interest in how much vanilla gets sold. But what we want is vanilla, pure vanilla that's made from an extract in alcohol.

Okay, so basically, how do you know how do you know what's what you go and you look at the ingredients, let's see what McCormicks ingredients are. Right? Vanilla, there's pictures of vanilla, alcohol being extractives in water and alcohol, so that should be fine. That should be fine. I don't know maybe you can get just Beaverbrook flavor if you wanted it, if you were worried that they took the beaver but out. And you thought that that was the best flavor of vanilla. For the best chocolate chip cookies in the world then do it that way too large eggs, eggs come in all different sizes. If it's large or extra large, is there a massive difference?

Probably between brands was even a difference between large medium and extra large eggs. Like there's who I don't know what the level the grading of consistency is there. So if it says too large eggs and you have extra large eggs, you're probably fine. If you have two medium eggs, and it asks for two extra large eggs, there might need to be some moderation that's done it might need to be two and a half medium X, I don't know. One way that you can you can tell the difference is one way that you could negotiate and navigate that kind of confusion would be with a take those take two extra large eggs and crack them in a measuring cup and see what it measures out as and take to medium eggs crack and a measuring cup.

See what that measures that as now if they don't sit high enough where the their level across the top, then you might want to scramble it down so they sit level so you can see what they what they measure out as three cups of flour again, you're gonna level level that across the top, right, they're not heaping cups. This is very important that you don't do heaping cups when baking. I learned this whole mat class in high school, but it's true. And then baking soda and baking powder are not the same things begin repeat after me baking soda and baking powder are not the same things say to yourself, remember, like a mantra.

So if something calls for baking soda, you cannot substitute with baking powder. Unless you do some other substitutions to make those leavening agents or things that make food fluffy and light. Unless you find a way to navigate that with alternatives like baking, like some people use vinegar or some people use other, you know, tartar cream of tartar, which I forget what the chemical component of that is, but they'll use those things as leavening agents instead of baking soda and baking powder, which is the classic duo the classic cooking day out. So remember, they're different things and they're different proportions for a reason. Okay, so don't confuse the proportions. They're not interchangeable. teaspoon of sea salt, two cups of chocolate chips, chunks or chopped chocolate. Now chopping chocolate is interesting because if you get chocolate bars

it's tricky to get

you'll oftentimes get a lot of shavings and a few big chunks. If you buy chocolate chunks they chant tend to be more chunky, and you get less of this in between chocolate dust shaving, and big chunks. So I prefer chocolate chunk in my cookies. Chocolate chips are great. I'm not going to turn them away, but I prefer them usually prefer chunks for baking. chopped chocolate is great too, but just know that you're going to, you might want to be a little bit more attentive with the size that you make each of the pieces because you want to have consistency across the size of the chocolate, I would assume so right because you want this roughly the same amount of chocolate in each cookie don't want to get one cookie, that's just all cookie when you're hoping for chocolate in one chocolate, that's all chocolate when you're hoping for a nice balance of chocolate and cookie. Right?

These are the things you don't think about. This is a nuance, right? Maybe you think about them when you're eating the cookie or like there's a lot of chocolate chips in that one. Then you follow your instructions. So you get all these things out. You get them out, you measure them out, you keep them separate in their separate dishes and bowls. Now, eventually, I'm gonna show you a shortcut, we'll show you a shortcut, because this is 1-234-567-8910 different dishes that you have to wash later.

10 different dishes that you have to wash later, which is a pain in the butt. So I'm gonna show you how to shortcut and show you how to shortcut that. What you do is you go through the instructions, and you look for this term right here in a separate bowl, in a separate bowl, right, so let's read through the instructions together. Preheat oven to 375 degrees F Fahrenheit. Line a baking pan with parchment paper and set it aside parchment paper and wax paper, not the same thing. Now the same thing.

You could probably also cook this in a in a sheet pan sheet pan is a large flat pan that sits in the oven. You've probably all seen these. And if not, then Google it, look it up. See what it looks like. You're gonna grease the pan so it doesn't stick or put it on parchment paper which is not wax paper. Different paper. Okay. In a separate bowl, mix flour, baking soda, salt, baking powder and set aside.

So they're already telling you to do that, put it all in one bowl and put it off to the side. cream together butter, eggs and sugars until combined. Beat in the eggs and vanilla until fluffy. mix the dry ingredients until combined. Right now we're putting in our, our dry ingredients. And now here is obviously butter, sugar and eggs, and vanilla, those are going to be our wet ingredients. A lot of times in baking, you'll you'll see them say start with the dry and add the wet or start with the wet and then at the dry. Okay, so that is another way that we can kind of shortcut the amount of dishes that we leave herself but it's also very technical for baking.

I'm not a professional baker ever baked in a restaurant. But we you know, I've baked in my life and I have some exposure to run it worked with the alongside the baker. So I've seen you know a lot of what they do. And this is also basics, basic basic basics. So then you're gonna add your chocolate chips and mix well you're gonna roll two to three tablespoon size cookies, right? What is three tablespoons, what I would recommend doing is take your cookie dough and add PAC three table a tablespoon, measure, tablespoon, measure, tablespoon, measure, and then roll it together into a ball. And you can either way that ball. And it will be like I don't know, let's say five grams.

Or, you know, let's say it's a five gram ball, then you can have that. And I don't know I'm just picking picking a number. And you can you can roll to the size or you can roll to the weight on a scale. Right scale. You cover it with saran wrap just the the part that moves freely up and down. You don't want to cover the whole thing so that the scale can't move freely can't get an accurate measure. But you're going to weigh or eyeball the size of these things and you want it to be all roughly the same size so they cook at roughly the same speed. Makes sense? Right. Bake in preheated oven. Right? Remember, we preheat it to 375.

That's great. That's always out there. It's 10 minutes, take them out when they're just barely starting to turn brown. Let them sit in a baking pan for two minutes before removing to a cooling rack. Okay, cooling rack was a cooling rack. a cooling rack is a what it sounds like it's a it's kind of a rack that sits above the countertop. It's got, you know kind of grates in it. And it lets air circulate below the cookies or whatever it is that you're baking or cooking so that it can call on all sides. If you leave it in the baking sheet, it will cool more slowly the bottom will continue to cook a little bit more and make it a little bit more crispy on the bottom. But if you pull them off and you put them on a cooling rack, they're going to pool more evenly.

Now you can still call them. You can still call them no problem on a pan. There's just different techniques, right and it's fine to go either way and you might wind up taking them out of the oven half a minute sooner so that they cook that extra half minute on the, you know from the bottom, right. But you might want to find overtime stick to always stick to the recipe first, if you can't put them on a cooling rack and let them sit for two minutes, you could you could put them on different plates, which are cool.

So the plate kind of cools them off a little bit where you can take take it and let it sit by a window so it cools off. Okay, so now going back to we do we get rid of our recipe there. Yeah, so we got rid of our mac and cheese, and chili, chili mac and cheese recipe. But if you remember seeing, there were two sets of ingredients. So I'm gonna go back to the Eliska.

Okay, so you have your chili mac and cheese recipe. So it was oil, onion. And what else was in there? oil onion in there first, right and you saute the onion, and you let it get Trent translucent. And that stuff can all go in one pan together can go in one bowl as you're measuring it out and adding it and combining all the things that are added at the same time to the dish, you can combine them so we would have then one bowl there of those ingredients. And then we'd have everything else that was like the the the seasoning the this the that the tomatoes, the beans, the tomato paste, the all that stuff, you could, you could all theoretically measure that all out into one bowl if you wanted to.

But if you measure too much, can't go back. That's why it's really great to measure things into just one bowl and just have them all stationed ready to go or on a plate where you can kind of keep them segregated or in a bowl, you know, they kind of all fall to the center. But if you you know if it's simple enough and you trust that you can handle it, you can put it all in one bowl and then you just add it later. It saves you from having 25 little bowls that you have to wash later.

But if you have a washing machine, maybe it's or dishwasher, maybe it's not such a big deal. So this is suggesting that the whipping happens from a creaming together. So that's another term right, creaming is a baking term beating is a baking term mixing is a baking term those mean different things. So cream so what is creamy, what is creaming? In baking creaming incorporates errands or the fatter on the butter, creamy butter and sugar formula leavening which helps to add volume to a batter and the final baked good.

So how how

do i cream in baking? Keep this PG 13 folks how to cream butter creaming evenly disperses the sugar. So it's butter and sugar mixing the butter and sugar together. So you're kind of mixing it in air eating it a little bit. So there's this is Ooh, yeah, this is baking school how to cream butter. Right? I'll show you how to do it. She's got one of these hand blenders. Right, she's got one of these hand hand blenders.

Blah, blah, blah.

There's the sugar. There's the there's the butter. She's beating them together with a hand blender. So if you're doing this by hand, it's going to be arduous, definitely recommend getting one of these hand blenders or what they're recommending using here is a KitchenAid stand mixer, which is a really great tool to have in the kitchen. You don't need it. Nobody needs it. Nobody you don't need anything you can you know you can always think less is more especially when it comes to home appliances.

Being a guy who's moved a lot of times in his life. I prefer to have as few home appliances that can but this particular mixer is a pretty excellent thing. It has a lot of funky attachments that you can do all kinds of fun things with. Here's a cook hook for kneading bread, a paddle for creaming butter, a whisk for whisking your Merengues and stuff together. So beating the eggs, and vanilla until fluffy that's going to be more of a whisk based activity beating beating cookies, vigorous, mixing, vigorous until you're mixing, making light and fluffy. I don't know if you've ever seen how Marangue is made, but it's made with just whiskey and whiskey and whiskey and beating beating I think is the same level of vigor that you would have with you know it'd be whipping.

That's why they call it whipped cream because it's creaminess whipped which is a different level. Those are all different gradations of intensity. So, if you don't know what the terms mean, look them up. This isn't necessarily a terminology class. This is about how to get started mixing in the dry ingredients until combined folding in as another way, which is what looks with sounds like you fold the mixture on top of it fold the mixture onto itself fold the mixture onto itself not just and randomly stirring in the in the dish. It's very, very specific set of movements.

Okay, so baking is a little bit more nuanced. Well, I mean, they're both nuanced. I think it'd be unfair to say that baking is nuanced and cooking isn't. They're just they require different levels of accuracy and measurement. So anyway, we have the best chocolate chip cookies in the world are made yum, yum, yum, you eat him up, and then you are full and then hopefully you have some leftovers of dessert. And hopefully you have some leftovers at dinner. And maybe you take some leftovers at dinner tomorrow for lunch. Or maybe we go on to cooking something for lunch.

Now,

let's talk about eggs for a minute because

eggs are very, very tricky.

Eggs are very tricky. So there's a chef His name is Jacques Pepin. He's French

Jaques

Pippin now he does some great see this is the first one of the first videos that comes up as I made the omelet God shopper pen he's the guy who knows how to make me an omelet, french french style omelet. Country style met the very different different styles of omelet. He knows how to make a good omelet. Another guy very entertaining also knows how to make a good omelet is

what's his name? Gordon Ramsay

if you prefer to have you prefer to learn your cooking without his brand of profanity that I would I would not recommend that Gordon Ramsay

is he's more cursed like a sailor kind of kind of vibe which you know, can be fun for some people but

there's all different kinds of ways to cook eggs. Now how many ways to cook eggs are there let's see. Ways to cook eggs that steamed overeasy scrambled omelet bakes sunnyside up soft boiled cloud,

poached eggs. Hard Boiled,

soft boiled seven minute there's all different varieties and different kinds of eggs. So I would recommend going in and learning and looking at all the different ways to make eggs. And watch Jacques Pippins videos on on eggs you go into YouTube and look up chakra pen. Eggs he does a wicked poached egg. He does hard boiled eggs he does scrambled eggs which he actually mixes with like sour cream. He makes him super super creamy.

Super soft looking not the exact opposite opposite of what you would get in like a continental breakfast or like cafeteria, garbage food. You know, they're very, very intentional. Here's again, omelet, baked eggs, poached eggs, scrambled hard boiled, fried, overeasy, Sunny Side over medium. There's all different kinds of ways to learn eggs, I recommend watching some some videos on that and getting some insight on that. Whatever your favorite dishes were first, the first dish that comes to mind when I say what's your favorite dish? Go online and look up how to make it look up a YouTube video on how to make it right. If you see if you click on one you're like, This is stupid, I don't watch it.

Go to a different one. Want to see your recipe you're like, I don't like this recipe or I hate the way this website websites laid out and there's too much nonsense and there's all these ads and I can't find that go try a different one. And you go around you go around the obstacle, go around the obstacle, find the answer that you need, and get in there and just start cooking. It's not going to be perfect.

It's never going to come out perfect. Probably never going to come out as good as you wanted it to come out and that's okay. That's okay. Sometimes you can be like, just comes out, you're like, Wow, that is just fantastic. That's better than and you're going to be so happy when this happens. I promise it'll happen if you if you stay patient and persistent. You're gonna make a dish and it might even be scrambled eggs,

or eggs, or

hard boiled egg and you make it or soft boiled or whatever. And you make the dish and you taste it and you're like that was better than anything I've bought in a restaurant before. And that is going to be a happy day. And then you're gonna realize why would I ever go to the store and pay money for this when I could just make it better for half the price at home. Which, you know, some people like that some people We like to live that way. Some people like to, you know, eat at five star restaurants and that's their thing.

But anyway, don't worry about Don't

worry about the process. Worry about the process. Don't worry about the first initial results. If you're disappointed at how your first book came out, your first dish comes out to say, Okay,

I learned, okay,

let's try again. Okay, get back on that horse, it'll probably take less time than you think to get something really delightful to come out, follow the recipes, when in doubt, follow the recipe. And here's, you know, maybe I'll add to this a little bit. But that should be the basics of all you need to know how to cook. And then the dishes. That's the hard part. That's the easy is that the easy part is that the hard part? Okay, so dishes ways to expedite the dishes.

Okay, I'm gonna stop sharing here, we used to expedite the dishes. If you have one of those two sinks, you can have a soak, sink, and then you rinse, and then you are your soak, sink, and then you soak it up and let it sit in the other one. Or you can, what I like to do is have a dirty sink, I soak everything up and leave it in on either the other side of the sink or in a separate sink, if it's a two to basin sink, or so bit soap, you know, so a bit leave it on the on the counter, so but leave it on the counter.

So believe it or encounter trying to make a soupy mess on the counter. Or if you have that that pan that you were going to use that you had your cookies on, you can leave that there so it catches some of the water. So but I believe it's over I believe it so but so have everything to get it out of the way to empty the to the sink, and then rinse and rinse the dish into the drying rack rinse the dish into the drying rack rinse the dish into the drying rack and I like to batch I like to go in batches like that, that's I used to be a dishwasher. So when you have you know 200 300,000 dishes that you need to wash it, it's midnight and you want to get home before two in the morning.

You get quick, right? So

batching is a good way to go. batching is a good way to go. Stack everything, bring it to the sink, soak everything, or as much as you can rinse everything, stack everything in the drying rack. That's one way to do it. If you have a dishwasher, you are a dishwashing machine, you might want to pre you might have to do the pre soak, you might have to do you know scrub some of the hard stuff off, you may have to do a pre rinse, I've always thought like if I have a washing machine and I have to pre pre rinse, wash it and then take it out and then wash it again. And there's no reason to have it at that point. So I just you know, in situations like that, I just wash it by hand because it's quicker because you do it once and it's done. So

yeah, you're gonna learn a lot of tricks, tips and tricks along the way. So don't get discouraged, have fun trying to cook stuff that excites you. And if it's a boring dish, and you don't like cooking it, move on to something else. And if you love it, then that's great. I hope you found this interesting and useful and helpful. If you have any other questions, send them along. Get them to me somehow, maybe we'll make a follow up to this. Make a part two or a second class that goes a little bit into more what we haven't covered here because there's so much you can talk about.

There's a lifetime of information here. Depending on how deep you want to go. Trying to give you just the cursory go from I don't know how to cook to now I know how to cook. So I hope that's hope that gives you the basics hope that gives you enough to get started with and I wish you the best of luck. Hope you enjoy. Thank you so much for listening. Thank you for your time and attention and share this with somebody who you think could benefit from learning from if you feel so inclined if it was helpful to you. And see you soon.

Thanks for listening.

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