Dude. All the money and time you spent to not only show good examples, but bad examples is huge. This is literally my favorite cooking channel, for reasons like this (and the fact that everything I’ve made from you has been absolutely delicious).

As one of your non-american viewers, I really appreciate the addition of degrees Celsius in the video. Thanks! :)

one super underrated tip that is common practice in restaurants but not at home is serving hot food on hot plates and cold food on cold plates! Any time I'm cooking something hot I'll throw my serving plate in the microwave (or a low oven) before I plate and it keeps the food at an ideal eating temp for much longer. Same goes for cold dishes I'll pop the serving dish in the fridge or freezer to maximize the ideal eating temp! So easy to do and extremely underrated :)

IMO This is exactly the kind of content that sets you above and beyond the rest of the other KZfaq cooking channels. This really makes me feel like I can grow my skills as a home cook. Huge props to you man!

Learning to oven sear was probably the best technique that dramatically changed how I did my cooking. It cuts down on time so much and it's a lot more leisurely and makes cooking a lot more calmer instead of stressful.

1. Pat dry all meat, fish, seafood before cooking it 2. Add salt as you go 3. Measure with grams/weight versus volume - to get consistent results in food projects, not always necessary for 4. Press meat (and french toast, quesadillas, etc.) into the pan, firmly for 30 seconds 5. Oven searing and broiling 6. Dry-brine your meat 7. Pre-heat your sheet tray 8. Mise en plase - prepare in advance, watch video, and gather ingredients before adding heat 9. Finish cooking vegetables with steam, especially fibrous ones

THANK YOU - And thank you for taking the additonal step and showing us the difference, and not just telling.

Babish gave me a hobby. Weissman gave me a skill. Lagerstrom gave me a superpower. Seriously, the extent to which your videos have elevated my cooking is crazy. That one pot spaghetti recipe still blows peoples’ minds when I cook it for them, and let’s be real…spaghetti is so ubiquitous that it’s rarely mind blowing lol

You should be very proud of your video productions. Over the last ~year that I've been watching your week-nighting and other videos I have picked all of these tips up and they have all truely made our cooking and eating so much more enjoyable from where we were 2 years ago. Not to mention I've lost about 20 lbs, Cheers to you, Bri!

11:58 "Mise en place" skyrocketed for me when I learned to *buy & use lots of small bowls for prep* (& one big one for waste like onion skins & stems). I used to think those small bowls were relentlessly stupid & unnecessary, now I can't live without them & it makes most steps of any dish nearly impossible to forget.

Tip 9 is also great for hot sandwiches. I like to wrap mine in foil and let them sit after getting out of the pan. Helps melt cheeze and steam the inside of the bread so it’s softer.

You solved my meat problem!! It was always too wet!! I made some salmon today and I dried the heck out of it, then salted and let it sit for ten minutes. Threw it in a pan and it was the best salmon ever. Your advise of “dry your meat” will change my cooking forever. Thank you!!

Brian I have been cooking and baking for well over 50 plus years. It does not mean I have nothing to learn. Thank you for taking the time to present this video as I have learned new techniques .. the whys and how's. Much gratitude.

Your videos are a delight. My significant other was laughing that while having my breakfast instead of watching some series or other 'entertaining' content, I just watched your video on how to be a better cook😂 The thing is, your videos aren't just educational, they are super interesting to watch as well. Not only do you give valuable advice, you also show the examples of this advice influences the cooking. Everything is well-visualised and very well-explained. Honestly, the best cooking channel on KZfaq

Info is immediately helpful and well-condensed. 'This is what happens if you make this mistake' has been so helpful for me to improve my cooking. Honestly, this is my favorite YT channel now. You're killing Bri

Your detailed explanations are very well known among professional cooks like us. But the average consumer can often hardly understand many things due to the lack of knowledge about food chemistry and other scientific principles. It's good to see someone who is able to break down the complicated scientific phrases and translate them into plain English.

I just found you last week and I'm already getting compliments from my family on how much better my nightly dinners have been tasting. I love the quick/easy meal ideas and basic tips. Thank you!

Man I'm so glad to see your channel blowing up!!! Been with you since around 200K subs. Well deserved success Bri!!! Definitely my favorite cooking channel along with Jim over at Sip & Feast.

I basically learned my very humble cooking skills watching all of Alton Browns good eats episodes (back in the day), you have officially taken the spot as my number one favorite cooking instructor 😊 Sidenote, please never be a host on a completely staged reality cooking show 😂

Wow, finally a cooking channel that helps me understand how to improve my cooking, what have I been watching up until this point?? Thank you!!!

Over the last 5 years or so I've been on my own personal growth as a home cook. I've learned all but one of these in that time. The preheating the sheet pan one is great! I learned that one from your video with the sheet pan fajitas!! Whenever someone mentions wanting to learn to cook or get better, you're one of the 4 or 5 channels I recommend just because of this type of stuff. I'll also finish with a 10th tip that is usually my number one tip I offer when people ask me about cooking better. "The secret to learning how to cook is to be willing to order a pizza!" There will be times you are going to try something new and outside of your comfort zone. You have to push your skill if you want to get better, but the fear of trying something, messing it up, and then having nothing to eat is a real concern. When I plan on trying a dish dish or technique, I also have the idea of I can go get a pizza or something else. If I'm not worried about having dinner to put on the table, then I've removed that barrier to try something new.

You've become one of my top chefs on KZfaq. Where others have been reduced to gimmicky videos you keep making good stuff that teaches us a lot. Thanks dude!

10th tips you showed us but didn't mention is resetting the electronic scale when adding ingredients to the same bowl instead of measuring them separately. So simple but saves so much time!

I feel like I've seen so many tips and trick videos so I was not expecting I would learn anything but wow was I wrong. Even tips I knew I now have a better understanding of why they work. Can't wait to start sing these, thank you! Instant sub.

12:50 I just got insanely jealous of your walk in pantry. Bloody hell I wish I had more food storage space!

Finally someone said it! Measuring is essential! I hate recipe's starting using cups, spoons etc. That's one of the main reasons why I love your vids Bri - you measure things properly. PS: I'm an engineer

Seasoning is an art and the most underrated part of cooking Thanks for the video Brian 😎

First time I took a baking class, the instructor had each person scoop out a cup of flour and then weigh it. In a class of 15 not one of us got the same result and some were waaay off. That sold me. I’ve been baking and cooking using weight measurements (preferably metric) ever since and get annoyed at recipes by food creators who still cling to volume measurements. I have no idea why my fellow Americans seem to be so resistant to it-almost violently so, like it’s the first step down the path towards woke socialism or something 🙄-but it’s a never ending battle. Thanks for fighting the good fight.

Thanks for talking about the importance of salt. Many people erroneously think that salt is necessarily bad for you. If you don't suffer from high blood pressure or other vascular conditions, well-seasoned food is not necessarily bad for you. It makes vegetables and other healthy ingredients taste way better which makes you eat them more.

#10.) Shred your own cheese. 💯

Getting surface moisture off of meat helps a ton. Putting stuff on a wire rack in the fridge overnight is great too

This is probably the most informative cooking video I have seen in a very long time. I make a lot of these mistakes, and can't wait to use my newfound knowledge for some dishes! Showing the examples of what not do also really helped because I can recognize, oh that's why that happens!

The only thing I dislike about the emphasis on mise en place is that imo you need to know when to not do it or eat least not do it completely to maximize downtime. I wish more recipes considered this - sometimes your onions gotta brown for like half an hour and you can easily do some chopping in the meantime. Not saying you are guilty of this but I consider this an essential skill to make cooking time-efficient.

Im so glad I added you!! I've been following you for over 7 years now and my cooking game has gotten so much better now!! I'm a single dad with 2 girls. They love my meals and it means alot to me! Cause my lil brother and I grew up with bad cooks, my mom among others who watched us in the 80's and 90's lol. she tried but had some good meals and really bad meals. My lil brother was lucky to have me as a brother who loved him and could really eat!! Hence why I have learned how to cook! Started learning how to grill in the marine corps back in 2002. Thank you so much for all of your advice and videos!!!

Great point about the salt! I just watched an America's Test Kitchen video on this. Salt takes time to diffuse into ingredients. They demonstrated the same amount of salt added right at the end, making it unbearably salty as opposed to done throughout the cooking process making it well seasoned, like you said. This is especially a good point for people trying to watch their sodium levels and consume less salt. Great video again, as always. Thanks Brian!

All the effort and money in this video are greatly appreciated. Thanks Brian, you're the man!

Thanks man! Love the dry brine plug. I am a huge fan of dry brining, especially for large cuts!

Completely agree with you on the “finish with steam” technique. The Hong Kong style stir fried vegetables that I grew up with always finishes with a splash of water over the hot pan, followed by an immediate cover with the lid for 10-15 seconds. That brief steaming action softens the vegetables and makes them much more tender.

Tip 9 is the stir fry technique - quickly brown at high heat, add a bit of water/liquid, cover (or not). I usually just stir the veggies around, ensuring contact with steam. Not using a cover allows me to better monitor the cooking. Love the channel!

Very few cooking "science" and technique videos on KZfaq. Always love and appreciate videos like this

I’ve been heating my sheet pans when I roast chicken thighs (something I learned watching a Test Kitchen video) but I never thought to do it for veggies! And learning about mise en place from Worst Cooks was a game changer for me. Great video and tips, thank you!

"thanks for your fun comment in advance" gave me a good giggle

Dude! you have been helping me to improve my home cooking skills for years and i have to say: videos like this one or the other rating kitchen gadgets are as much helpful as the great recipes you bring us. these videos help us to save not only time, but money too. thank you so much and please keep it up!

Hey Brian! Tonight, I applied your very first tip (dry the meat) & OMG! It made such a huge difference 😊. Many thanks ❤. Keep up the great work.

I cant get over the cinematography and editing! So clean, pleasing to watch..not to mention the quality of sound.. and ooh, the content! :)

You are the best. I thank you and those who eat my food thank you!

Being "placed out" makes a night and day difference. The fact you emphasized its more fun to Cook like that is incredibly important. Definitely one of my favorite cooking channels

WOW! This goes in my "Best" folder. Easy, inexpensive, quick, healthful, beautiful. [ Wait while I go back to the adjective box for more words. ] Fantastic, impressive for guests. "The Steam Finish" gets my vote for most useful technique. Thanks, Brian.

The prep before cooking is something I've always tried to do and learned it from my parents. I honestly don't like cooking that much, so I prep things sometimes days in advance of cooking even though it's not necessary. It reduces the barrier to get started and helps me figure out if I need to get something while grocery shopping. I've also been weighing things more and more. Mostly for accuracy when proportioning food, but it's been helpful for baking something new too.

Salting to 90% of your desired saltiness and then finishing salting at the end is such a good tip!!🤯 Can’t tell you how many times I’ve accidentally over salted a dish that I worked so long and hard on. No more! Thanks Brian!!!

Crazy, I loved this video so much because I literally do all of these already, except the steam finish. But then again, I have been watching your videos for at least 2yrs now and incorporating many of your recipes into my families meals. You're just so dang educational in all of your videos while you're cooking, I guess I've learned alot from you. You're a great teacher, not JUST showing us that u can make something pretty. Highest quality content Bman, love it!

Great suggestions! I've been cooking for decades and I don't use most of these techniques, but they all make sense. I'll be trying them out for sure. Thanks for the h great video.

This is one of the best videos for cooking I have ever seen. You gave us techniques that cost no money and used terms used in actual kitchen and explained them well. Thank you bro!

I usually keep some beef tallow close by for the pan sear. Patting the protein dry is key. Good stuff!

Excited to try the steam finish technique. I stopped roasting broccoli because it would come out so dry but sounds like this will solve that.

I'm a heavy consumer of youtube food content but there was a few tips in here i haven't seen anywhere and I'm going to implement. Thank you!

“Thanks for your ‘fun’ comments in advance” slayed me😂

That fact that you weigh everything out is one of my favorite things about watching your videos. It’s super accurate, consistent and takes virtually zero effort.

Dude. This is wonderful stuff! I HATE cooking meat because I am so bad at it and you’ve given me some really solid ways to improve my techniques here. Thank you!! 👏🏻👏🏻👏🏻

- people who consider themselves good cooks but bad bakers like myself will have a revision of that opinion one they start using a scale to measure the ingredients - you are going to pre-heat the oven anyway, so having the sheet pan in there will allow two jobs to be done at once and reduce the overall cook time by allowing the vegetables to begin cooking immediately at the correct temperature - along with mise en place I recommend another French kitchen concept: lavez en continu, basically clean as you go. Have your wash basin filled and try to clean surfaces as you cook so you can relax when you finally sit down to eat!

You remain the don of KZfaq cooking. Your channel is always a pleasure and always educational. Keep up the great work!

Really really appreciate you showing comparisons and bad examples all the time. That must be so much extra work and effort you put into this. Thank you! Every video I learn something new from you. I did not really cook by your recipes yet but my wife and I LOVE watching you cook. Fav cooking channel!

I thought I would already know whatever was in this video, then you hit me with the steam finish. Always something to learn. Great video again Brian.

As soon as I get home from the store I remove meat from the package and repackage. I either get it ready for freezing, such as bacon or italian sausages, I put on parchment paper on a sheet pan and freeze and then put in freezer bags. Any meat I want to use I will pat dry and wrap or put in ziploc bags for use in the next day or two. I am now a big fan of salting meat, putting it on a rack, and letting it air dry in the fridge for 24 hours. Both for steak and chicken, especially a spatchcocked chicken or game hen. I will cook everything in the oven, if possible. Oven roasting, best way to cook vegetables. I'll hafta try that last technique of tenting them! Thanks Bri! Happy cooking everyone!

Echoing others, this is why you are the top of my food KZfaqr ecosystem. The combination of your professional knowledge and making that accessible to home cooks is something I think only Kenji can match at this level. Some of them I've learned from you since I've been following you... in the last year+, oven searing ground beef & meat for stews is something I picked up from your vids. Some of these are brand new concepts to me, and some are just "... how did I not think of that?"

I can't understate how much just being prepared really helps. Check all the ingredients, weigh them out ahead of time and the actual cooking becomes a whole heap easier. Sometime it feels like you're being a 'TV chef' but you can do the prep whenever you have some free time and save time when you're cooking which is likely the point of the day when you have the least time.

Good points all. And your "dope chili" is the best recipe of all. Thanks, Brian!

By far my favorite cooking youtube. Helpful, reasonable, down to earth and every recipe has become a family favorite. THANK YOU

Hey Bri, you are a great Chef in many people hearts, very kind of you to give professional tips to home cooks like us! Your KZfaq videos are valuable and worth to spend quality ingredients and times Thank you 🙏❤️

The vegetable steam finish is a game changer for me! Thanks

I'm a pretty accomplished home cook, but I always learn something new from your videos. Bulk browning meats on a sheet tray is one of the ideas I picked up from your channel a while back and it's such a time saver. Thanks for all the great tips and tricks you share!

Bri bro, Love you our us all, please never shut up, you are as you are, family friendly, I Love your sense of humor, spicy spice talk Godspeed

Thank you Brian God bless you and your beautiful family hugs from Angola in African

So much invaluable info in this one! I’ve always loved that your videos teach us to be better cooks along the way, not just recipes. I hear your voice say “at the pro level we season as we go not all at the end” almost every time I cook. Thanks, Bri!

Dry brining my meat has been the most noticable upgrade to my cooking; it makes a HUGE difference

I always boil my roasting potatoes first, until we'll done. Then drain and toss to fluff them up before roasting. Perfect crispy roasties.

Loved the side by side on the chickens, really proved the point in a way that's hard to ignore and a huge win compared to the effort you need to put in. Congrats on the 1MM subs, you earned it!

I'm always impressed how you go on to LITERALLY answer the exact question I had 5 seconds later.

The tips themselves are great but the explanation behind them really takes it to the next level. Thanks!

Brian,thank you for sharing all your culinary knowledge.I love your recipes,every time I make them they are a success.

This video is worth saving. Totally agree with you on #8. It makes all the difference

The tip for shrimp will be a game changer. Never thought of covering for a gentle steam. Thx!

OK, OK I'm going to use the wonderful cooking scale my wife has in the cupboard ,, sheesh , Took a video to get me out of my stubborness ,, Dry brine a lot more , roasting meat in the oven, instead of searing in a pot , changed my game , and the steam finish is what our family needs, with so many roasted vegetables on the menu. Thanks Bri !!

*Shouting with joy... I LOVED THIS VIDEO SOOOO MUCH!!! Thank you for all these techniques.

HEY BRI! This is NEXT LEVEL content. You just unlocked the potential of 1.3 million people in the kitchen. THANK YOU for doing this one. ... Now off to the butcher!

You seriously have upped my cooking game like 100 fold. I appreciate these videos so much. I've done all the pan sauces several times, the chicken Marsala being our favorite. We did the French onion soup, freaking loved it! I made your Cuq Au Vin which was also amazing. The carbonara recipe I added mushrooms and chicken to it and that turned out great. But our absolute favorite so far has been the Beef Bourguignon, I was able to get fresh Pearl onions and it turned out so amazing! Thanks again so much!

One thing I learned and have never forgotten when I did my training was the 5 (or 6) P's: proper preparation prevents (p*ss) poor performance. This can be applied to more things than just cooking 😊

Amazing Brian! You are my #1 cooking channel on the KZfaq's and this vid is a notable example of why, I learn something new every time!

Your insightful techniques are what elevates your channel over others for me. Thanks for the great tips!

Thanks afain for your great content Brian. I appreciate that you're teaching folks to cook, not just execute recipes.

Great tips! You are the best chef in KZfaq! Thank you so much!

Your channel just became my favourite favourite favourite cooking channel! 💖 Brian Lagerstrom, You are simply brilliant! ✨🌟✨ God bless you abundantly!💕🙏🏻💕

Wow, this is the best cooking advice video ever. Glad I stumbled upon this channel and subscribed! Just bought a Le Crueset French Oven and appreciate all of your other videos where you use one. Top notch!

You rock so hard Bri-guy. Steam finish *chefs kiss

Quite simply, good techniques for adults cooking every day! And well presented...a superb channel. I rank Brian at the top along with RecipeTinEats, for their sheer volume of complex recipes presented with great care and Helen Rennie, who goes deep into the explanations of why kitchen things work the way they do. Anyone who likes Brian is certain to get something from each of them, as they both share the trait of going just a bit above and beyond to explain why you should do something, or not do it,. Mise en place is actually number one in my very simple but frequent cooking life. Not tens of bowls necessarily, but certainly awareness of all the recipe steps. Salt as you go is pretty hard to top (and could be supplemented by just taste the dish), and dry the meat is critical. Also. The 10 Critical Spices in your Pantry is absolutely essential watching... P.S. Throwing in one of my own top techniques. You simply must transfer your best recipes, or tips, or reminders in the kitchen onto paper and tape them to the inside of your most used cooking cupboards. Let them marinate and sink in.

Nice! You’re the reason I bought a kitchen scale, way back in the Weeds & Sardines bread making era. I can’t live without it now, especially for French press coffee.

Weighing is also easier than measuring volume in general. For example, adding flour on a scale until it says '200g' is way easier than dunking a measuring cup, or spooning the flour in, then leveling it, etc.

Thanks again Bri! Been a big fan of gram measurements for a while, but some great seasoning and drying tips!!

I work from home and will sometimes mise en place my ingredients for dinner at lunch. Chop veggies, make a marinade or spice blend, or even just putting items in the same place is a game changer for when if I am debating between cooking or ordering in.

Thank you for this video! I already do most of these tips, but i learned a couple things too. Love your channel, you are definitely my favorite cooking vlogger!! ❤