Wise words. I’m a humble home cook, but I also clean as I go. My kitchen is small and my utensils are limited, so I might need to reuse them several times during the process. Also, I hate a messy kitchen, and hate even more having to do a huge pile of dishes at the end of the day, when I’m tired. As for multitasking, that’s the only way to cook, in my opinion. You have to make several dishes at the same time, if you want to serve a complete meal. I often have two burners and the oven on, plus any fresh salad I might be also fixing, along with its homemade dressing.

Lucky you. My brain doesn't work that way. I cope by mise en place, deciding in advance my plan of attack, and lots and lots of one pot wonders.

@@tessasilberbauer6219 please share those recipes. I would love to simplify my cooking. Lol. And planning ahead & mise en place are key elements when you’re multitasking.

@@TheCatWitch63 heh maybe if I bought myself different coloured electric timers, one for each pot - I'm too deaf to hear the mechanical ones - I could multitask again. So. I do a lot of fake paella (using whatever veg and protein I have on hand and adjusting the timing for the ingredients. Also, normal rice because budget.) Stovetop mac & cheese with added veg & cheesegrillers/protein whatever). Stew & dumplings. Soup. Chow mein with spaghetti instead of noodles. Rice/samp & beans (with veg). Chicken Pie, but with another protein and veg. And I learned how to use single spices and herbs and adapt them to the protein, or use cultural blends in other things (like Greek gyro flavours in the fake paella when I use beef, or falafel spices when I use chickpeas/beans). It's 3 AM here and I saw your reply by coincidence; I hope that made sense!

@QheChingar 100% agree with washing hands! And a small plate next to the stove just for putting dirty spoons/whisks etc on. Much easier to clean that than heated and dried-out puddles on the stovetop!

Im 64 and Mikes mom and learned from this and so many of his cooking videos.. funny thing is he didnt learn how to cook from me I learned from him and have upped my cooking game .

@@sherylgreenfield6908 He went pro :D

I hear you - will do!

Ha! cracked me up.

I hate mise en place too lol. It's such a waste of time

I feed myself fine, thanks Mom, does not make me a cook, yes

@@dobbsd6737 Cook- noun, a person who prepares and cooks food.

Your wife and I were both duped. Been married 30 years this year, and although my husband is younger than me he was very mature in so many ways. But the icing on the top, so to speak, was that he had to make a dessert for work one day (this is when we were dating), and he produced 30 of the most perfect chocolate eclairs you've ever tasted. I can cook well but I thought, wow, this is next level. Little did I know that he could follow a recipe exactly, but he didn't know how to boil a potato - seriously! I had to teach him months later. I still married him anyway, and he still hates cooking. The only thing he still cooks are perfect eclairs!

You go dude

@@rouxsauced200 That thumbnail in your channel picture !!! XD

@ Blind Mike's Adventures Impressed! Good luck!

I find it interesting that you say "see" more of your videos, as a blind person. I mean no disrespect. I am just curious.

@@EricCanadaMan Just because I can't see doesn't mean that I don't use the same types of words that in a most sighted person would use. And no disrespect taken whatsoever.

thanks for the timestamps

Just helped me with my assignment for culinary 😹

There are timestamps in the description.

Keep k

Thank you

dude that’s some classy advice, thanks 🙏

That amount of vinegar and sugar for about how many onions?

@@user-ee3xv8wn9h 1 whole onion, 2-3 tablespoons of vinegar, fry your onions in vinegar until they look translucent/start to look white, see through, then add 1 tablespoon of sugar and keep stirring occasionally until the onions are a little brown and caramel sticky, from there you can fry your meat in the caramelized onions, it just helps lock in the flavours when making a pasta sauce or stew, sometimes I like to use the caramelized onions on burgers or hotdogs, very easy to make, once you have made it once, you will be able to make it again with ease, instead of just frying onions in a recipe I do this instead, just habit now.

Do somebody knows if this guy Umi's talking about plain white vinegar, apple cider vinegar or vinaigrette? I've tried frying the onions with Apple cider then the sugar to caramelize, but the end result was not pleasant at all 😭🥴😵‍💫

@@jorgelariosr1567 plain white vinegar works best, 3 tablespoons let it simmer until the onions look transparent then add 1 tablespoon of sugar then stir it & fry until it looks browned and caramel sticky.

You must have learned cooking from UK as we call it mirepoix in the kitchen

Does UK have a cuisine??

@@JackDaniels_8171I think the french invented mirepoix. they call it the holy trinity

@@alexdacome3672 I've always heard that the holy trinity is the cajon version of mirepoix which is 1 part white onion, 1 part celery and 1 part green peppers.

I've tended to add celery later in the cooking process because I thought it takes less time to cook than the onions and especially the carrots, but your comment explains what's going on. Thanks for that tip.

Same. instant Subscription for me

You might like WIL's video's. (WIL stands for 'What I've Learned')

Ditto & love! A person has to really love cooking and then things turn out!

Wow, thanks ! Like this trick.

That’s a good teacher

very smart

Right?? I was drooling over the kitchen almost as much as the short ribs

And the time I wish I had

Over what appears to be a walk-in freezer is what appears to be a train or subway overhead. Cool all around.

@@allrise3056 Thats the entrance to the studio

And u can also call i the thing i never knew when i was younger.

Wait, isn't the point of a mirepoix to sweeten, but not really caremelize them? I didn't think one ought to be sautè a mirepoix?

Loooooll!! "flavour town"

One of the things that irritates me about Guy Fieri and other TV chefs is that they feel compelled (probably by the producers) to have a BIG personality or they have overused catch phrases, like creepy Mr. Food with his "Oooh, it's so good!" I've only watched two videos from Pro Home Cooks so far, but he speaks to the camera like we're having a normal, adult conversation. What a refreshing change! As a communications professional and occasional voice over guy, this is EXACTLY what I teach my clients about being on camera: Act natural and have a conversation.

@@thomaswijgerse723 Depends on what dish you're making.

So what were the other two?!!

@@j.w.penland1255 fresh ground beef cheeseburger with 9 hour sauteed onion, but instead of normal buns we made hashbrown buns! The other was pan seared cajun shark steak. Cooked within a few hours of catching the shark. Best seafood if my life sooo fresh. Thanks for asking!

Same! My experience with them has been great! I've had mine for over a year and I use them daily!

I love my Misen knife too, have bought a couple pots, and waiting on the new Dutch oven. It's all been excellent.

Was going to buy one, but upon checkout I learned that they only ship to Canada and the US. As I live in Sweden I was really bummed out.

@@dennislofstrom6177 im so confused because they say they ship to Europe but your adress keeps defaulting to the US and Canada.

Me too. I would absolutely love a kitchen like this. It makes cooking in the kitchen such a joy, and makes a huge variety of ingredients readily available. 💛

Don't gush. It's undignified.

check out Adam field pottery and wynne noble ceramics

@@ProHomeCooks thank you sir 🙏🙏

ErawreppuT

I generally cook large batches once a week or so that I can eat off of for that entire week. And while that may sound boring to eat the same thing every day, the trick is to make something that can be adapted in a variety of ways into different dishes or flavors. Rice stores pretty well and is a good base for a ton of different meals: curries, gratins, soups, stews...and pairs well with pretty much anything. Go check out Alton Brown's most recent rice video here on KZfaq...stuff is seriously amazing and is extremely simple to make. Soups and stews are phenomenal and are real easy for beginners since at their most basic level they're just tossing things in a pot and letting them cook for a long time. You won't be wowing people with just that but you'll be getting your feet wet, so to speak, and they'll let you experiment with what you like. Videos like this on KZfaq are a great source of inspiration too...even if you don't follow them exactly. Chef John, Chef PK, Binging With Babish, Joshua Weissmen are some other channels I like quite a bit but there are literally thousands out there. Gordon Ramsey (I know the above responder doesn't like him) is one of my favorite big name chefs too simply because of the energy and passion he has for cooking...yes some of his recipes are not the most beginner friendly but I would argue that the vast majority of his stuff isn't all that complicated and incorporates a lot of what was talked about in this video too. Simply put, just go for it. Cooking is equal part science and art where you get to eat your experiments :D

@@RoninXDarknight I know, I eat rice everyday(I live in Bangladesh(Indian Subcontinent) and possibilities are endless. btw, huge fan of Gordon Ramsey(he is a little arrogant on talk shows but there is good and bad in all of us). I do agree that his cooking methods sometimes get a little intense.

Start with pork burgers. Yummy

Also it's "mise en place" not "mis en place"

good for you

@@Your.Majest.y thanks

I was thinking the same thing. And making a gremolata instead of just parsley.

absolutely and then chill the liquid and remove the horrible amount of fat that braised short ribs produce

@@forunlawfulcar-nalknowledg1081 OMG yes! love this conversation

It looked like the mirepoix had reached the end of its cooking limits and yet the meat was still not tender. I believe he needed a tighter fitting and heavier lid than just that loose foil or I would have selected a pressure cooker.

I'm like "Where is the thyme bro?!|

Every "time" sounds like "thyme".

Yes!

Lovely comment! I enjoyed reading it :)

That's the best part of it. It will enhance the flavor ×2. I also use strainer to make the texture of the sauce smooth.

@@PrinceGebauer Or a stick blender.

@@vbritt3990 noted.

For some reason people are scared of this, but I think it's the most helpful thing you can do for yourself. Eating a pinch of everything the first time you use it and every so often gives you a headstart in knowing what it will pair with and how much you'll need to get the intensity that you want. It's also the best way to understand the building blocks of a dish so that you can make substitutions for more common ingredients or ingredients that you have on hand.

As a chef, here are some high level pro tips not directly covered: 1) Use more salt than you think. Generally speaking, home cooks simply don't use enough salt. Typically most home cooks need to add anywhere between 10 - 20% more salt to their dishes. 2) Use acid. Again, home cooks tend to neglect this flavour profile. Acid will help brighten a dish and depending what you use (sherry vin, white wine vin, rice vin, lemon juice, etc), you can achieve some complex layers. 3) Build your flavour library. What most cooks/chefs have that home cooks don't, is an ability to visualize flavours and how they partner with others. Put everything in your mouth (even if it's gross) and pay attention to what flavours present themselves. 4) Learn about umami and how to build it. Again, this is one area I see a lot of home cooks ignore. Parm rinds, oyster sauce, dried shrimp, crab paste, tomato paste, MSG, miso, soy sauce, mushroom powder, hing, etc. These ingredients - when used properly - are what separates a dish being good and a dish being restaurant grade. For example - much to the chagrin of Italian cooks - adding a splash of fish sauce to a bolognese will turn the volume up to 11 :D 5) just keep cooking and accept that there will be stinkers. I'm a firm believer in trial and error but also happy accidents. The more you play around, the more confidence you will have in your library and how to pull from it.

@@nickchen-yin7821 You should create a learning channel. Beginner to expert. Some try, but usually want you to go to another site. Be nice to learn right on KZfaq.

I was thinking exactly the same thing. Perfect pairing.

just go for the expensive ones, victorinox and wustof for knifes (you just need ONE multipurpose chef knife and a small knife for deboning and peeling) high quality iron cookware, or carbon metal, anithing 5mm thick should be enough, youll need one pot and one pan to begin with