10 Kitchen Tips I Learned From Worth It

Andrew talks through 10 things he's picked up from filming in kitchens and talking with chefs.

About To Eat
A new YouTube channel from your internet food friends.
About To Eat is the excitement of knowing something wonderful is coming.
-Inga, Andrew, Adam, Annie, Liza, Alvin, Rie, Jody (and more)

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[lekvight]

Andrew is such an observant and humble person and his willingness to learn from every single possible resource in order to improve his cooking knowledge, makes me respect this man more than ever

[ckplays]

5:47 "an ingredient getting a lil bit old isn't necessarily only just getting worst, it could be getting better for doing something else"
Exactly why overnight rice makes a better fried rice compared to freshly cooked rice

[mischief]

Tip: clean as you go. You see professional chefs do this all the time; so do the talented amateurs. It's harder than it looks.

[theprimest]

Who else is glad they started this channel?

[jenniferwooten]

OH MY GOD, WEIGHING PASTA IS LIFE CHANGING! Gone are my days of making 537 servings of pasta at a time!

[sendinthelove]

I love how in depth these tips are. The reason, the story behind each one. Well done guys!

[souldy]

I like Andrew's growth with food and cooking. I'm not sure what his baseline is but Worth It has really allowed him to grow in this realm of knowledge and learning!

[sasho]

Cutting green onions with scissors is really easy and satisfying😂

[suryamp]

"food in a pan is not as hot as you think" this is a really good tip. im always afraid of touching things inside the pan.

[snuterella]

I hope all the restaurants that Andrew mentioned watch this so they can see the positive impact they’ve made beyond one YT video, it’s so wholesome

[andrewb]

I keep expecting Buzzfeed listicle trash, but this was incredibly insightful. I dont think Ive ever seen a video like this that was so legitimately informative.

[dianne]

i really love how observant andrew is. i could listen to him talk all day and never get bored. i love him so much

[phillippoggi]

As a professional chef, it gives me great pleasure to see these techniques invade the mainstream and make their way into people’s homes. Great content.

[ScubaSteveabc]

Fun fact: there was a tour in Australia where the Foo Fighters had champagne and fried chicken after almost every show. Apparently Dave Grohl was really hungry and going to town on some KFC, and the only drink on hand was a bottle of champagne. He discovered they went well together and it became a thing he just does all the time.

[mynicknameisamber]

I love this channel so much. The vibes are always calming and everyone's so in love with food and they treat it so well. Like Alvin talking to each ingredient and Andrew calling the spaghetti beautiful and Inga referring to her dumplings as babies hahah. It reminds me of worth it, the general vibe of the show is calming as well. I always loved the interview parts with the chefs, watching you guys ask relevant questions and watch the chefs light up because "yeah, you get it! You appreciate what I'm doing". I can't wait to read Andrew's book "the fundamentals of why something tastes good". Book or miniseries, whatever he chooses to do. But I think it'd be a great idea.

[arietty]

"and the favorite part of a salad are the not salad parts" this is so true it hurts

[federico]

As a chef, I can confirm: you NEVER stop learning and you could discover something new from anyone, not just other chefs. Also, usually episodes of Worth It make me hungry beyond comprehension. 😂

[beckyd]

This calm way the videos are presented on this channel suits Andrew’s delivery so much more than buzzfeed!

[MillanSingh]

Here's a pasta tip for ya'll. Cook your pasta in a skillet rather than a pot. You end up using less water which means it boils faster, and the resulting pasta water is starchier which I find helps make better sauces when you're putting a bit of pasta water into your sauce.

[gkenkung]

"Quickly rushes to the kitchen to see if the centrehole in the spaghetti spoon will actually give me 100g of spaghetti*