Master Cooking In Under 20 Minutes

In this video, I'm going to teach you 10 unique cooking techniques. Some of them I've learned from Gordon Ramsay, some from 3 Michelin-starred restaurants, and some from my grandpa and grandma. Some are very easy, like how to fry eggs, how to balance paper in a dish, and how to plate food. It's a bit complicated. But I can say with guarantee that by watching this video, you'll become a better chef. We'll start with basic knife skills. Apart from your mind and creativity, a chef's knife is the most important tool. It's very simple because you need this tool. A lot of people get confused with this, but this sharpener isn't like that. This is a honing rod. When you use a knife, the lower part flattens. The honing rod straightens the lower part again, so it gets fixed again. Sharpen with this sharpener, which has a coarse and a fine edge. First, put the knife on the rough side, and then on the fine side. You'll see that after making it rough, if you rub it with a paper towel, the sharpened part can come out. Most people hold the knife like this. Technically, it looks right, but it's wrong. Keep your thumb finger on the base of the knife like this, and then hold it slowly from below like this. This makes the knife an extension of your hand and gives a better control. If we talk about cutting, if you cut with a rocking motion on a flat surface like this, it can slowly get fixed. You have to cut like this. Don't cut it straight. Don't hack it like this. Cut with a simple motion. The weight of the knife will do the rest of the work. Before cutting, there's one last step which you have to follow for your safety. I call this the claw method. Imagine that you're cutting a worm. Keep your fingers like this, like a claw. The front finger will help you as a guide. Look, all my fingers are safe. They're facing the inside. While cutting, you can bring all your fingers together. The front finger is helping as a guide. The rest of the fingers are in a claw shape so that they help you while cutting. Like many other things in life, this also comes from practice and muscle memory. So, I do this with my eyes closed. But don't do this at all. The next technique is Mise-en-place. In French, it means to keep everything in one place. It's said that when you're cooking, all the ingredients should be ready and ready. I've worked in many restaurants in my life. It's best to have the preparation ready. This picture is an example of Mise-en-place. As you can see, everything is clean, neat, and organized. All the ingredients are ready and kept in one place. At the end of the video, I'll bring my friend, Chef, to teach me how to plate. He'll give me a proper example on how to properly prep the ingredients. I'll show you how I make my Mise-en-place. Then, I'll show you how to properly sear the steak. Then, I'll show you how to properly make the salmon. And how to make the chicken breast. Once it's completely dry, we'll sprinkle some salt on it so that it becomes a sugar coat. Now, we have to season it properly so that it has the perfect flavor. Mise-en-place is ready for this video. Mise-en-place is something you have to practice on your own. Keep your workstation clean and prep it properly. Next is seasoning. The first idea I want to get rid of from your minds is that salt and pepper can do everything. In 1773, a French chef decided on a combination. And it's really bad. Get rid of the pepper with the rest of the ingredients and use salt. That's the most important thing. If you want to learn how to season, do it simply. For example, if you're making soup, and you don't like soup, normally taste it once. Then, add a little more salt. And again. Does it taste good with salt? If yes, then add a little more salt. Your senses are the most important tool. You can always season more, but it's difficult to bring it back. If it's tasteless, then you need salt, acid, fat. If you know how to season with salt, then you need to break it. For example, when it comes to salt, My favorite is Parmesan cheese, soy sauce, and olives. When it comes to acid, you can do more than just lemon juice. Some good options are balsamic vinegar, citrus fruits, and buttermilk. And finally, fat. We all think about butter or olive oil, but there are more options here. I personally like ghee a lot. Egg yolk, and especially peanut butter. So if you take one of these, It's not just a formula, but it's a heat-sticking missile that absorbs heat. There's no right or wrong in seasoning. You and I have different properties. I like eggs normally, and you may be scrambled. Let's move on to the next session. There are many ways to make eggs. Omelette, baked, poached, scrambled, soft-boiled, hard-boiled, fried, and on top of it. This is how to cook them. We'll keep it simple, and we'll make it today, which is called Mojik. If you make it right, it looks like an online emoji. First, we'll oil the non-stick pan. Then, we'll put the eggs in at room temperature. Leave it like this, and adjust the heat for 7-10 minutes. After it sits in the pan, you can see that it's a normal egg without doing any work. A lot of cooking happens because we're doing it for you. As long as you're focused, and you know what you're making, it should be perfect. So let's move on to how to make pasta. I'm a little Italian, so I understand that pasta water is inside me. I'll teach you how to make pasta that a lot of people make wrongly. If you want to make fresh pasta, I have a lot of videos. Fill a large pot with water so that there's enough space for the pasta. Like, if you don't put 50 cookies on a baking sheet, don't overcrowd it. Next, a lot of people say that you should add salt to the taste of the sea, but I want to add a little less than that. We'll increase it a little more so that it's completely in the rolling. After adding the pasta, shake it a little so that it doesn't stick. If you've done it right, it should dance in the boil. And when it moves like this, it doesn't stick and it cooks properly. All done, dear. In Italian, it means which means there should be a slight bite in the needle. To add it to the cooking process, I added the pasta to another pot. Speaking of cooking time, look at the direction of the packaging and check it first. I'm checking it for 7 minutes. Check it once by biting it. If you want to cook it properly, it should be springy and bouncy. If it's overcooked, it'll be flimsy and very light. After it's ready, we'll save some of the pasta water, which I'll tell you about later. After that, we'll strain it and then put it in a bowl, add a little olive oil, and leave it for a long time. We'll add the pasta water to it so that it thickens a little It's important to cook pasta as much as it's important to cook rice. The first ingredient that my grandpa taught me is how to make a bowl of rice. Take a good white rice, be it basmati or jadreen. The ratio will be 1 cup rice and 2 cups water. First, we'll rinse the rice slowly so that the water comes out and all the dirt comes out. Put it in a pot which has 2 cups of water and a little high temperature. Once it's boiled, turn it once and put the lid on. After that, lower the flame and don't remove the lid from it. It will cook for 18 minutes. After that, we'll separate the fire from it and with the lid, we'll steam it for a little longer. Once it's steamed, a beautiful fluffy rice is left. In the end, I want to show you a great trick because I want to take things one step further. We'll melt 2 or 3 tablespoons of butter in a big pan. After that, we'll add the rice. We'll spread it in the pan and add a little salt. Now that it's cooking, let's make the miso in place. Make sure that the work surface is clean. We'll keep it in medium heat for 8 to 10 minutes. After that, you'll be able to see some golden brown bits of rice from below. If you feel that it's burning, then trust me and lower the heat. If you feel that it has become crispy, then flip it slowly on the pan. This golden brown that you see is going to give a nice crunch to the rice. The texture and flavor too. I promise, this boring white rice is my favorite food in the world. My favorite dish in college was a simple fried rice. This is a simple ingredient and you don't need any fancy equipment. I'll show you that you don't even need a wok or a wok spoon. It's ready in a few minutes. Add a little oil in any pan. I'm using pork fat. Crack some eggs. After stirring it in high heat, make the eggs crispy and put them on one side of the pan. After that, season the rest with minced garlic and white pepper. If you don't have white pepper, you can also add black pepper. At this point, add some leftover crumbly white rice. This works really well for fried rice. Add a little soy sauce on the side of the pan. I'll explain how to season it in different ways, which I told you earlier. To add salt to this, we'll use soy sauce. If you want, you can also add MSG. We'll finish it with some fresh chilies and green onions. Later in this video, we'll talk about plating. But now, we'll plate it Simple and easy. The next session is how to make searing. We all like that golden brown crust and you can also make it like that. I think the biggest difference is the temperature. Professional chefs use a lot of heat. People at home are a little scared. No matter what protein you have, you have to heat up this pan a lot. Whenever you cook like this, you have to use a lot of high smoke point oil. I like to add a lot of oil because if you're making a steak, there are high and low points in the steak. So by adding oil, this whole part becomes golden brown. Not just the outer part. The most smoke point oils are avocado, sunflower, peanut or cocoa. Once the oil is hot, we'll put the steak always away from the body. After that, to make it contact with the bottom, we'll press it. We'll lower the flame a little so that it doesn't burn. Keep the focus on the nose. If it burns, turn it off. Once it's done on one side, we'll slowly flip it on the other side. And then we'll press it again. As you know, cooking requires oil, but you should be used to it. You have to flip it often. You have to keep looking at the bottom so that it's golden brown. Once the crust is in it, I'll check it quickly. I'll be able to see those areas where I haven't put too much pressure. Once you know, you can keep it again and press it. It'll be golden brown. After that, we'll flip it again. The steak has a beautiful crust. To make it a little thick, we'll add some butter. It's so thick that we have to finish it in the oven. Whether it's cooked or not, we'll see later. We'll do the same with the fish. We'll put a lot of oil in the pan. Once the oil is hot, we'll put it away from us. We have to keep pressing it so that it's flat. Keep the heat low and cook it like a steak. If you can see this color on the side, then flip it. We want this fish to be cooked so that the gap is reduced and it's perfectly cooked. If you're using a cast iron pan to cook it, it's not a problem if it sticks because it can come out when you flip it. Slowly and easily. This is the temperature chart to cook the fish. This is a piece of salmon. The last protein to be cooked is chicken. If you're new to cooking, you can cut it into cubes so that it's not undercooked. But this simple thermometer solves all the problems. We'll put oil in the pan and place it away from the body. Without using our hands, we can use a creative tool that can give us maximum contact with the surface of the chicken. If it doesn't burn, we'll lower the flame. Keep an eye on the edge so that the color comes out. Some people might say that it's a little burnt, but it's charged. Just like a steak, we'll put it in the oven and finish it. When the thermometer reaches 165F, it's done. When it reaches 140F, which is medium in steak, here's a chart for medium rare. We'll put the pan aside. After keeping the steak for a long time, we'll slice it. Perfect crust, perfect steak. The last technique before plating is how to make the sauce. When I was starting cooking many years ago, I was very curious about the sauce. Especially for the tasty sauce. Sometimes your answer is right in front of you. In the same pan in which we made the steak, there are all the beef fats that we left while cooking. I want to show you how easy it is to make the sauce. We'll add a little butter and stir it like this. For extra flavor, you can add garlic or shallots. To remove the lower flavor, you can use a wooden spoon. Cast iron without scratching. When it's hot, we'll add a little red wine. After burning the alcohol for a while, we'll add the leftover chicken stock. I've removed all the things from it. To thicken it, we'll add a little boiling water and cornstarch. After mixing it, we'll add it. The slurry that I added with cornstarch and flour, will thicken it. As you can see, it's done very quickly. We've made this pan sauce. It's okay, but it can be better. Let's learn how to plate it. In this section, we'll learn how to plate it like a chef. For the help, I've called my friend, Kane Oranger. He's a James Beard award-winning chef in my favorite restaurants. Best of all, he knows how to show the food properly. I mean, in a very good way. So, we have all the ingredients from Kane's restaurant. So, we'll see how to plate them This is a process. In Italy, they often serve fruit with it. And this is served in every restaurant. This is a very good process. Good? That's why we want it to be simple. And we have to make it tasty. And no matter what you make, you have to remember that everything should be fresh. Okay. You're using all the right ingredients to make it look good. Yes, this is very normal. Already, I'm seeing all the textures and colors. Yes, color is very important. If it's not there, then it doesn't look good. Absolutely. As you can see, there are two types of oranges here and it looks very good. And I have more oranges which look very good. So, we're taking some space but not too much. It's not overcrowded. So, look, I'll put it slowly. And you can use microgreens. Oh, yes. This is a very good piping bag. And we'll push it slowly. And with the help of this, we'll spray it and make it fresh. Now, it looks very good. Now, it's very fresh. So, as you can see, now it looks very spicy. Now, I'll put some sauce on it. And obviously, you have to do this in a black plate because it looks very good in a black plate. While thinking about the actual plate, And this is our bullfin tuna. Now, I'm using it as sashimi. And because it's roasted, it looks good. Look, it looks very good. So, I'm going with odd numbers. It can be 3 or 5. Whatever you like at that time. Now, you have to decorate it in a plate. You have to see that it doesn't get damaged. Because people often look here. Look, I'm pushing it slowly in every corner. You have to do it very slowly because if you do it hard, it will get damaged. We have already talked about maison place. Look, how beautifully everything is in it. It's very fun to plate it. And if you want to chop it, then you can make 5 pieces one by one. And you have to do it very smoothly because it doesn't look good if it looks bad. And I want a little gravy in every bite. And the smell of butter will come out, which will look good. And it will be very tasty. Which will look very good to eat. The pasta is also ready. This is garlic curd. And I will give it little by little. Look, the smell of creamy and garlic is coming again. And I will give a little of this made masala because it will make the food very spicy and tasty. That's it. If it's too perfect or too structured, it doesn't look right many times. Yes, it should look a little that the ice is falling from above slowly. Say one. We both like this thing very much, right? Okay, okay. A lot. What we did was the easiest. Yes. Because we have done a crash course. So give everyone a tip. What can they do while plating? Which is important. Center plating. You will never be able to miss it. You can use a lot of colors. You can use a lot of structures. And the variation of taste. Assamese or Assamese. Yes, just make it and eat it. Eat it comfortably. Enjoy it. I don't understand why everyone takes so much pressure Just relax. Enjoy it. We also want to do it. Oh, yes, yes. Thank you. This is like a couple, right? Why me? A couple.