SAME

Same. 👍

Oh my god same

He said to him "'You shall love the Lord your god with all your heart, and with all your soul, and with all your mind.' This is the greatest and first commandment. And a second is like it : 'You shall love your neighbor as yourself.'

@@CerrFr Look what you did! You summoned the god bots! 😨

Legend 🙌🏻

you can timestamp this shit all you want, you're not changing the fact that this guy just told you to clean your knife WITH A TOWEL THROUGHOUT THE DAY and to wash your CAST IRON WITH SOAP d::d:d:d:d:d:d:DD;D NOnoononohahaahahaha

@@babayega1717you goof 😂

goat

Please tell me this was simple to do

I can’t believe I actually watched the whole thing!! Just the right speed. Could understand every word you said. Great video shots and editing. There’s only one thing wrong with - my kitchen is awful, everything in the wrong place. It’s depressing watching you in that kitchen of yours - it’s so free and easy. Mine is cramped - city living and bad design!!!!! Thhthppphhhhtt :P Have a great day :) 🌿🌺🌼🌸🌷🌱

But... dont do what my wife does and clean so aggressively you outpace the cooking. I can't turn to stir a pot before my knife is in the dishwasher.

Hi

Hi ❤

I also prep in containers but one for each stage, so all spices may be in one container unlike on TV or KZfaq. Even of 30 seconds later, different container. I also line them up in order of use. Container 1, container 2, etc. Also set up removal containers, like a colander over a plate when doing Beef Bourguignon. I still get a dish pit but most of that goes in the dishwasher since I am not cooking all night.

This is great advice, and no one has commented on it in eleven days. I weep for our society.

@@trublgrl everyone busy adjusting their stoves.

Also make sure your pans aren't warped

My stove is noticeably unlevel and my oil always goes to one side of the pan, but I thought I just had to live with this pain. Thank you for letting me know it's fixable!!

Yep! Technically dish “soap” is actually called detergent because it doesn’t have the lye in it. You can use oil to clean, but it really should get cleaned with detergent every few uses. The rust nowadays comes from people not properly drying it off and oiling it immediately. You gotta wash it, dry with a towel, stick it on a hot stove first and few minutes to evaporate off the extra water, then lightly oil it with a high-smoke-point oil. Cast iron is great, but it definitely takes a bit more upkeep than stainless steel.

I agree that it needs a bit more care but the taste of the food done in cast iron is better.

You also have to be careful of taste. Cast iron can absorb the fragrance from the dish detergent. A quick wash is fine but don't ever let soapy water soak in a cast iron pan.

@@HollyFurgasonMy mom has a cast iron pan for only savory foods and a cast iron pan for only desserts like pineapple upside down cake and stuff. Otherwise the desserts will taste like onions and garlic😂

was coming here to say exactly this! don't stick it in a dishwasher but you can totally wash a cast iron with soap. I always wash with soap right away, then throw it back on the stove on medium heat to dry properly. No rust and still a lovely coating of seasoning!

Nice 💕

This gave me hope💜

Congrats!!!!

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Cryptocurrency trading appears to be quite lucrative. Despite the constantly changing nature of Bitcoin, it's evident that the cryptocurrency community is here to stay. John Joseph, you're doing an excellent job.

Who is this man everyone is talking about? Is there any way to contact him?

INSTAGRAM

possibly

Yeah, I usually cook overnight in slow mode, so sometimes it is a bit long.

I always check my pasta early, even on the imported from Italy brands that are not sold in chain stores.

I mean recipe and box instructions arent really the same

​@@hop6343both are instructions for making edible things. Recipes one might say.

Add 1 more, that is my rule, recipe says 3 cloves then use 4 cloves. Yummy

@@hop6343 Many recipes call to cook for what reads on box directions. Here however it isn't typically taken into account, that when cooking pasta, the cooking time isn't usually just in the pasta water, but further cooking also happens when you add the pasta to a sauce.

I love my garlic press! I also have a garlic slicer and dicer that I picked up on amazon a while ago that's handy.

Jar garlic is fine, he just nit picking again. He got most things right but a lot where just either wrong or very opinionated.

@@JS-gd6rm jar garlic has less flavour and is overpriced. You don't need to use as much fresh garlic as jarlic in recipes.

​@@JS-gd6rmJar garlic tastes noticeably worse in most things, but is preferable in other things. It's basically an entirely different flavour.

@@JS-gd6rm Ethan Chlebowski did a deep dive on garlic I would highly recommend that you watch it.

If all the ingredients are to be added at once. You know someone will read your comment and just dump everything in one bowl and wonder why it didn't work.

​@@misterhat5823lol for real I feel dude is a big user of premixed spices or a big boxed dinner person

Yes but most beginners will need to see things out before eyeballing measurements

Depends if all seasoning is being added at once.

@@misterhat5823 Exactly that. With spices or herbs, for example, you still probably want two containers so you can do a base addition early then a late addition just before it's done to refresh the volatile compounds that have cooked off.

That alone undermines everything else he said.

Just to add to this, I occasionally will rinse my cast iron with soap, wash with water, dry with a towel, and then add a thin coat of fresh oil and I've never had issues with rust or loss of seasoning. I season once a year and I can cook fried eggs on that bad boy!

Seasoned right and cleaned without soap...cast iron should NEVER have to be reseasoned. If you ever need to use soap to clean cast iron, it was never seasoned right to begin with... @@nathanheidt1047

Came here to say this as well.

This is exactly why no one touches my cast iron pans. I'm not even going to explain why soap is a horrible idea.

Kind of have to hard disagree. That's great for you, but I'm 14 minutes in and have found ONE thing on the list that was new to me (#9, which I had technically already learned from his other videos). And #27 he gives no rationale for, just says "use a towel instead." Why? So many of these aren't mistakes that ruin food, they are little tips that can elevate food. I'm not a line cook or chef, just some bum. So I'd honestly rather see a recipe video that incorporates techniques and ingredients in a meaningful way. Not just prattle off a semi-cohesive list out of context. Again, glad it's your jam. Those are my personal criticisms.

I disagree. While this particular video was quite useful, the recipes need to come back. Most of the recent videos have sucked.

@@gfraserewu I'm with you. most of these kinds of videos are just rapid fire tictok style, full of "info" anyone who spent 10 minutes in a kitchen would pick up on. These kinds of videos aren't for people who actually like to cook, and its a shame because his recipes used to be so awesome.

⁠@@oriffelthis is why I stopped watching his videos. His style change wasn’t it for me, he kinda got progressively annoying and pretentious and I stopped keeping up with him after 2021.

@@misterhat5823 This happened to a few cooking channels, pivoting away from what made me want to watch them. It's very rare I will even watch any cooking videos anymore. Cooking youtube is going down the same way art youtube did.

Yeah the whole "don't wash with soap" thing is an old wives tale. Soap used to contain lye which definitely did strip the seasoning, but modern dish soaps are fine. Just dry it off immediately after washing. Also, I personally think people get too obsessed with building intricate layers of seasoning. just cook with it regularly using lots of fat and you'll build those layers in no time.

@@angusharrison3571 Completely agree! And yeah, as someone who was a chemist at a detergents/soaps company for restaurants, medical companies, farms, food processing plants, hotels, etc, anything that's getting to the consumer market probably isn't going to affect the seasoning. If we busted out the heavy acids and/or caustic, sure, but you look at what's in, say, Dawn, and it's basically all surfactants. Basically, don't use oven cleaner or bar-keepers friend and you'll be fine with cast iron. If you do, just re-season it.

Papa literally just told you not to, why the fuck are you doing it.

Yea I fully understand the lack of freezer space issue. I live in an apartment with a very tiny kitchen so my stove and fridge/freezer are also smaller than average.

What works for me is I wash my cast iron....dry it....then put it on the stove top with a little drop of oil. When it begins to smoke I take it off. Wipe the access oil and reheat again. Works like a charm.

Yep, some mistakes you have to make yourself or they just won't sink in lol

this comment is so cute, thank you

Practice makes perfect and mistakes will be made. That's how learing works.

Yep, work on each and eventually you will get them all.

Wow didn't know I needed this uplifting and supportive comment right now. Thanks poochie

Same here. That is exactly what I do.

I can't remember if it was through Adam Ragusa or someone else but when they talked about how soap is not as caustic as it use to be and it's fine for cast iron I started using it and it's perfectly fine. It's just how you use the soap, the soap should only be applied, scrubbed, then washed off all in the same go. Just like how you wouldn't leave a cast iron in plain water you just don't leave soap sitting on it forever and just get it done in the same wash. I also use two different scrubbers (those scrub daddy sponges) one with soap. Scrub the shit out of the cast iron, rinse, take a second scrub daddy that I don't use soap, scrub again with water running on the pan, dry and done. It's like significantly faster than other methods j was using like chain mail scrubbers or coarse salt.

​@@cupcakekevinI think I know the person you are referring to because I too started washing and drying my cast iron and they are fine in fact I will hear mine up as well to make sure it's perfectly dry.

yeah, soap used to have lye in it but modern dish soap does not, the rust doesn't come from the soap "washing off the season" it mostly comes from the pan being hung up when it's not fully dry. @@cupcakekevin

I always use soap because I don't like having headaches and low grade fevers. Yep, re-season it right away. Same.

Well, I find deglazing the best first step for cleaning any pan, I did hear it mentioned but easy to miss. With a non-stick add water, dump and then a paper towel is 97% of the work but it helps with all pans.

Nonstick is mostly for more delicate foods like frying eggs and fish. Personally, I do not own a nonstick skillet because regardless of how much you baby a nonstick pan, eventually it'll be too scratched to be nonstick any more and therefore it'll be good for nothing but the garbage heap. I just got my husband a carbon steel skillet for Christmas. I am hoping that, because we're foodies, he'll treat it right and get it so well seasoned that it'll be almost as good as nonstick but without having to baby it like teflon/nonstick. Stainless steel is good for most things and can be soaked, scrubbed, and use whatever implements you want. Cast iron can be wonderful for certain specific purposes. Cast iron does NOT heat evenly on your stovetop. Make an omelet in cast iron and you'll see what I mean. (Right over the burner the eggs are cooked while the outer edges are still VERY liquidy.) Searing meat is an excellent use for cast iron. I use my cast iron to make fantastic pizza. I stick my cast iron pizza pans in a cold oven and preheat the oven AND the cast iron at the same time. Cast iron retains heat fabulously well so when my pizza dough is ready and my pans and oven have preheated I take out the pizza pans and quickly assemble my pizza on the ripping hot cast iron pizza pans then back into the oven to bake. The pizza gets a beautiful brown crust. (Pizza stones are fussy to clean so I gave up on them in favor of cast iron.) Do not EVER soak your black cast iron! If it's enameled cast iron, that's ok but NEVER black cast iron! Tread cautiously when cooking acidic foods in cast iron. It's generally a bad idea cause the acid will strip some of the seasoning off. You'll be haunted by grandmothers long since past if you put your cast iron in the dishwasher! Whether you clean your cast iron with or without soap, the dishwasher is high treason for cast iron! Cast iron is also safe to use in the oven, outdoor grill or even a campfire. Only some stainless steel is oven safe. Non-stick is generally NOT at all oven safe. (Even if it says it's oven safe, I don't like the idea of it.)

Also, get some Bar Keepers Friend cleaning powder. When you follow the instructions it can work wonders for cleaning stainless steel but do NOT use it on black cast iron. Black cast iron is easy enough to clean without much effort anyway.

@jessicaharris1608 thank you for the info; I'm gonna have to refer back to this, but it's very helpful

Yeah, I left a similar comment.

You can measure liquids by weight too.

@@existenceisillusion6528 I know and I often do, but liquids are usually constant in their volume to weight ratio. 1 litre of water is 1 kilogram for instance. So i find recipes with liquids in volume less annoying.

@@DanielCFPFranke Which is something people would know, if they used metric :D

I bought a kitchen scale a few years ago when I was first trying out Josh’s buns and bagel recipes. I actually took to keeping the dry ingredients (sans yeast) for the bagels weighed out and ready to go for when I wanted to bake a batch. I just bought myself proofing boxes for slow proofing doughs overnight now that I have Josh’s new cookbook with a new version of the bagels in it. Time to put the “auxiliary fridge” (aka the garage) to good use now that the fall/winter temperatures are here. (Yes, I know it’s December and I said fall, but we hit 50F today in Minnesota.).

Same with my the rice my Spanish/Mexican family makes. We brown long grain rice with a little oil before adding the liquids to cook, and what is actually browns is the starch layer, so if we were to wash the starch layer away first it wouldn't come out right.

yep

100% can confirm this 100% Brazilian too É nois

Tropa do arroz sujo@@caiorezei KKKKKKKKKKKK

@@matheusbravo3758 seloco gastar tempo e água lavando arroz

Hi

I usually use a bowl for peeling - does the same job but no waste

Love this comment! I'm very grateful my dad taught me most of these things growing up. It instilled a passion for creating dishes the best way possible! Josh is out here improving all of our skills!🙌

@@hannahdzura8378 Same here my dad would sit me in the counter when he cooked. Then he’d give me a pot and I’d set it on the floor and “cook” put baby carrots water and salt in the pot 😂

I just like the cooking process, if they like it too then that does add to the effort.

Hi ❤

Beef Bourguignon comes to mind. It uses both the greens and whites of leeks unlike most recipes that use leeks.

I had this thought. My kitchen has very limited space so we don't have the space for some of these tips, or the money for wood cutting boards, or the small bowls to measure everything out beforehand. But in the end, the food is good and edible! That's all that matters to me and my family.

The mise en place is not something I bother with most of the time. My husband and I are both neurodivergent and we live in an apartment with a busted dishwasher. I hate when my husband does mise en place for 99% of recipes. That's too many damn dishes to wash by hand! I can see how mise en place would be a key part of successfully making something like stir fry, but otherwise, NOPE! TOO MANY DISHES! Most of his advice is good though, if you're aiming for the best of the best. I don't mind jarred garlic, but I also have a garlic rocker so I can do fresh when I want to. I tend to focus more on baking than cooking, and my husband is a garlic fiend, so I don't deal with mincing garlic that often. Weighing your ingredients is key to precise cooking and ESPECIALLY baking. PLUS weighing ingredients usually means there are fewer dishes to wash later. Kitchen scales aren't expensive either. As for whole spices, get a cheap blade style coffee grinder and dedicate it to grinding spices. Homemade broth is great that's true. America's Test Kitchen agrees that homemade broth is best but even they admit it's not always an option so they recommend Better Than Buillion. It's a buillion paste that comes in jars that you refrigerate after opening it. Please PLEASE do not use the flavored salt cubes also known as buillion cubes! Use the Better than Buillion! It's a beautiful compromise between the flavor of homemade but the ease of premade. Better kitchen gear CAN cost money but you can build it up slowly over the years. My husband got an expensive set of All-Clad cookware second-hand for a huge bargain several years ago. That All-Clad will last forever. He just got an electric pressure cooker this Christmas. He's looking forward to using it to make his own broth. A few years ago my mom got me a Kitchenaid stand mixer for Christmas also. Ask for specific kitchen gear for your birthday or holidays. Best of luck from a fellow nuerodivergent!

I'd say exactly the same. I'm totally incapable of remembering all these little steps, and guess what? I rarely remember I even have cooking books 🥲

My 'mise en place' is having all the veg chopped already and the correct spice jars/ sauce bottles/canned ingredients out on my almost nonexistent counter. I don't follow recipes, when I want to learn a new dish I read a bunch of recipes for it, figure out what they have in common and how I can work it with what I have available, what I know how to do, and what we like, then I kind of make up my own 'inspired by' dish. I do love to make my own stock on the rare occasion I have leftover bones and time, but every time my friend goes back to the UK I beg her to bring me back some oxo cubes, and I recently discovered a Korean brand of beef broth powder which is fantastic (it's 'Dashida' in Japanese stores, don't know what it's called elsewhere but it's so good). Despite these 'mistakes' I feel like I eat very well, and my partner sometimes even licks the plate and asks if there are seconds (no I don't give small portions). I have learned a lot from cooking creators like this (thanks Joshua I tried salting my onions the other day and they cooked much better) but if you aren't working in a restaurant I think cooking is very much a personal thing, and if you 'just' want to cook food that you and your loved ones enjoy then it's a 'house rules' situation. You aren't doing it wrong. (Also when I am broke, which is often, I turn to vintage recipe blogger 'Mamta's Kitchen'. I could eat her tarka dal and masala potatoes forever. in fact I will be eating them for the next fortnight, thanks to an unexpectedly high city tax bill that literally emptied my bank account. But potato masala is bloody lovely and even makes a gorgeous toasted sandwich filling)

I came to the comments to chime in about the ableism and inaccessibility of “don’t buy pre chopped veg”. Yes there are downsides to pre chopped veg, but they serve an important purpose for neurodivergent people, people with disabilities etc. Same with spices - I understand the mindset of “these are tips to elevate your cooking”, but some of the come from a place of privilege (like buying fresh spices and grinding them yourself), and framing some of these as “mistakes” rather than just tips is wrong imo I hope you don’t feel like you can’t keep cooking and baking if it’s something you love! And that y’all continue to find things that work you

I agree with you 100% but I won’t lie I at first thought you meant ingredients and I was very concerned lol

@@24shineonHonestly, I thought that too and I agreed. People sometimes go too far with garnishes or plating, with parts that either taste bad or are inedible.

Yep. That piece of meat you found in the freezer everyone says will be fine in a stew is an excellent way to wreck a lot of work. It'll always taste freezer burnt no matter what.

Get better soon.

Funny how I keep seeing this post one every other channel too

If you had time to say all that you probably weren't first. Unless you had it ready to be pasted, which would be sus.

@@ScottXC91 Thank you!

Rest up, you’ll be back to normal in no time!

To each their own it comes down to preference. Sometimes I use pre minced garlic to great effect.

@@GoMathewVideo just never use it where you should use fresh garlic and there should never be a problem, right? For everything else there's pre-minced.

Please don't. It's pickled and disgusting. Asians will mince their own garlic ahead of time or use garlic paste made in a blender or mortar, not that jarred crap.

Personally, I never use it, you are better off getting a mini chopper and pulsing it. I have some Indian dishes that use a LOT of garlic and ginger, a few seconds in a mini chopper and boom, all done. As cheap as $10 on Black Friday sales and small enough to store. They could do the same but in a small food processor, just too lazy.

No such thing as "pre-minced". It's either minced, or it is not. Adding "pre" simply to say something happened in the past is stupid, ignorant, shallow, and vain. It's only used by people who want to sound smart. WTH do you think English has the simple past form?? Do you also say, "I pre-slept until morning" or "I pre-ate breakfast today"? No, you slept and you ate. Stop using this pre nonsense. People smarter than you WILL notice.

Hi

Tip #51

This is unnecessary, but if you do choose to measure by mass, don’t try to convert units. Just choose a recipe written that way.

I was hoping to find someone else with this same sentiment. Not everyone is as able-minded or able-bodied, so shortcuts where necessary are important. Sometimes I need a thing of diced onions from the store, sometimes I can do it myself. I'd never cook as much if I couldn't get pre-prepped stuff like veggies or fruits or like....herb pastes or whatever!!

Yes, agreed that is an obvious exception. I’m sure Josh would agree.

No such thing as "pre-chopped". It's either chopped, or it is not. Adding "pre" simply to say something happened in the past is stupid, ignorant, shallow, and vain. It's only used by people who want to sound smart. WTH do you think English has the simple past form?? Do you also say, "I pre-slept until morning" or "I pre-ate breakfast today"? No, you slept and you ate.

@@Anvilshock 😂

Get Rice Cooker, Uncle Roger is sometimes correct.

@@toriless I have a gadget (actually, a cheap knock-off of a gadget) to do it in the microwave now. Works very well.

​@@JVerschueren Hario has an excellent glass one. Most asian rice cooking methods seem to also give the rice a 15-30 minute soak (depending on the type.)

Runny is easy, just a gentle "bloop, bloop" simmer, and for not that long. Stay there, sip water or some other beverage.

That's a really good point; baking can be a science, cooking is a bit more vibes based.

Mostly BS, if you use the proper tools both can work, eggs non-stick, meat SS or cast iron, onions any, etc. One nice thing about cast iron is it cook the same on the stove or in the oven and not as much for SS, even heavy pans

Nonstick is bad, period, and gained insane popularity due to the badly-researched low fat health craze around the turn of the millenium. Never cook in any form of plastic. Plastics naturally degrade over time, and do so more when exposed to heat and light. Any time you scrape it it's shedding microplastics into your food. Just don't. If you need high temp nonstick? Use ghee, use tallow, use coconut oil. It isn't bad for you as long as you get a good 20-60 minutes of sunlight.

I second the motion for an episode about the difference between non-stick, stainless steel and cast iron. What is the difference, (best) uses, do's and don'ts, maintenance and whatnot.

Don't forget ceramic lined cookware!

I agree with you completely. Fortunately in my kitchen the edges of the counter top are rounded, so it works much better than either the flat countertop or the side of a bowl.

@Syfes Keep cooking! Enjoy and always praise God! Something to try on your farm-fresh eggs (yea! they're great!)... crack them on a flat surface much harder than you think you should. I've found if I have to poke my finger in to break them apart, I haven't hit them hard enough. Of course smack them too hard, and you will quickly become an expert at cleaning eggs off of every surface. But really, you **can** smack them harder than you think before that wouuld happen.

You can use the bowl not the counter. It takes a light quick tap.

Unfortunately many of us do not have time and/or money to waste making stuff we don't *know* will be good. This is something you can only do when you have a bunch of money to waste on ingredients on potentially terrible food.

@@THENAMEISQUICKMAN so how do you get around this? what do you do to ensure youre spending wisely?

⁠@@THENAMEISQUICKMANExperimenting with food makes shopping and cooking significantly cheaper. Cooking the same thing over and over again and ordering takeout because you don’t want to waste food is just an excuse for people to not try new things.

Yea I used to be guilty of the oil in pasta water thing when I first started cooking. Thankfully broke that habit pretty quick.

There is a special room in hell for people who oil their saltless pasta water. Some condemned Italian is waiting there for you with a heavy rolling pin. He's not going to hit you with it. He's going to flatten you for eternity and then forcing you to eat underseasoned pasta with sauce that just never clings. Agony, I tell you.

She’s wrong too

Tbh for home cooks I’d say adding a bit of oil to (drained) pasta is ok, as is cooling it down by rinsing it in cold water- just make sure you’ve been skimming off the starchiest bits of the water it boiled in to add to the sauce before serving. It’s not ideal, but if you’re cooking for people w/ different Al denté preferences or aren’t sure how much longer the sauce should simmer for or anything like that, you don’t want a clump of pasta steaming in the sink.

@@elgatonegro1703 If it's OK for you and it works for your needs, nobody can tell you it's wrong. For me it's not the way. I don't like how the oil prevents my sauces to adhere properly to the pasta. My pasta never sticks to itself while "steaming on the sink" because I don't ever leave my pasta steaming anywhere. Once out of the boil it goes straight into the finished sauce. No exceptions. Pasta salad doesn't count. Different dish. I absolutely agree with you about reserving at least a ladle of cooking water. I actually put a little bit of flour in my boiling water to increase the starch content in it, especially if the pasta is of lower quality. In the end everybody should do what they like.

Noooob🤓

@@obtuseangler768 right! I could work a million hours and only half figure it out

Chef Jean Pierre emphasizes it so much as well

I've been baking awhile. My old family cake recipes call for greasing and flouring the pans. When I started using America's Test Kitchen recipes, they call for the parchment method. I've NEVER had a cake fail to come out of the pan properly when I've used parchment. I have had cake disasters that only creative frosting usage could hide when I use only the grease and flour method. Yeah, I know it's more work, but when it's imperative that it comes outta the pan whole, parchment is the failproof method. If I'm making a cake for the family and it's not a super special occasion, I'll take the gamble cause "puzzle-piecing" a busted cake back together with frosting is ok for informal occasions and it's still delicious. Otherwise, NOPE!

@@jessicaharris1608 The cakes that I've made have been of the fairly dense variety, the type you can invert the pan and shake out without damage, so I'm sure you're right when it comes to something lighter.

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