50 Food Mistakes You Need To Avoid

These are mistakes almost everyone makes. So sad :(

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[jimandrews]

Regarding rule 10, I'd kinda like a full food storage video. Like a comprehensive one. Pantry vs fridge vs freezer. plastic containers vs jars, etc. How long things keep. How to increase that time.

[MelodicMethod]

0:28 pat before sear
0:46 cook with acid
1:13 wait on adding garlic
2:02 don't overcook veggies
2:43 use sharp knives
3:26 use enough fat/salt
3:47 clean as you go
4:10 constantly stir food
4:45 proper food storage
5:11 clean knife after every use
5:31 use the right pan
5:56 toast deez nuts & spices
6:14 how to crack an egg
6:31 pre-measure recipe ingredients
6:53 box directions are suggestions
7:16 don't overhandle food
7:44 keep tools near you
8:13 set a timer before walking away
8:31 cut your own veggies
8:55 soften butter when called for
9:10 proper cutting board material
9:40 don't use oil in pasta
9:56 don't use soap on cast iron
10:27 precise measurements
10:49 wash rice
11:22 don't use apron as towel/oven mitt
11:32 make your own stock
12:03 dont' start steak in butter
12:27 carry-over cooking
12:43 don't add ingredients at same time
13:05 don't rinse cooked pasta
13:25 grind your own spices
13:40 dont' substitute ingredients
14:06 temp control
14:29 mince your own garlic
15:05 parchment paper in (cake) pan
15:48 use a time when baking
16:05 don't use metal in non-stick pan
16:17 use the correct fat for the jorb
16:38 seasoning pasta water
16:59 use enough oil when searing
17:21 reduce sauces properly
17:48 taste as you cook
18:21 rest protein after cooking
18:34 pre-heat pan/oven
18:50 which salt to use
19:25 wash produce
19:42 don't oil grill grates
20:00 check all appliances when done

[MCrObOt]

The acid one is so true. I heard a chef say that he thinks people end up mistakenly overuse salt sometimes bc they feel like the dish is missing something but that thing is usually some acidity.

[Jonathan-Hunt]

Another big tip: make sure your stove is leveled. Youll get uneven pools of oil and dry spots on your pan and you'll simultaneously burn half your food and shallow fry the other half, which i doubt your recipe called for.

I've had to move alot in the last 4 years and I cook alot. It seems like every house I've been in, the stove is unleveled in some way and it's frustrating.

To level your stove; it helps to have a leveler but if you don't have one, get the widest pan in your house, place it on your main burner, put enough water to fill it a quarter of the way. With a ruler, or any apparatus with lines (like a measuring cup) place it on each end of the pan and make sure the water line is touching the same exact line all the other edges of the pot is touching. If one end is higher than the other, adjust against it. To adjust; with a friend or a crowbar, lift the oven just a bit from the front, and the legs of the oven holding it up should be turnable by hand, otherwise, with a towel or a wrench, turn it so it stretches further out or receds. Its going to be a lot of back and forth until you level it fully but its well worth it and shouldn't take longer than 3 minutes if done right, 10 minutes if done poorly but in the end your stove will be leveled.
Good luck!

[jdc]

I don't say this lightly. This one video provides an entire course-worth of valuable information which, when followed, can't help but make one a better cook. Probably the biggest bang for "buck" (in this case, TIME) YT vid I've seen. Thank you JW!

[mrkingsudo]

Awesome advice, but there is one point I wanted to bring up. "Don't use soap in a cast iron" is an old warning to abide by, specifically because soap used to have lye in it. The lye in ye olde soap would ruin the seasoning on a pan as fast as steel wool would ruin non-stick. As long as your soap is lye free, you're in the clear!

[janekotoole]

My biggest thing, which kinda sits between timer and following instructions too closely, is not checking on slow-cook recipes as they cook, especially in late stages. Like, obviously you don't want to constantly be opening the oven on a cake or letting all the smoke out of your smoker (which is why the remote thermometer is the greatest kitchen innovation ever) but I've learned the hard way several times how thin the time gap is between an unbelievably kick ass reduction sauce and a carbon block stuck to the bottom of the pan. So I always set a timer for about 10% less time than the recipe calls for and start checking consistently for the last 10%

[lucasdantasshow]

It’s Christmas Eve, I’m home with my wife( whom I just married 2 weeks ago), I’m cooking dinner for the both of us while watching this vid. Life is great. With this madness going around the world sometimes we just need to slowdown and enjoy the little things with the ppl we love most. Life is good, you just have to embrace it

[cedainty]

My mother, OBM, stopped sharing her recipes because people would take shortcuts and complain the recipes were bad!!

[jasN]

As a restaurant worker, I really appreciated the bit about "checking it as you go". Home cooks should absolutely live by that rule! That and clean as you go, lol. No one wants to be in the dish pit at the end of the night!

[jmo_]

These kind of videos are so much more useful than the straight up recipe ones (which are still great). I get things that I do do right confirmed and helps me realise the things I've been doing wrong for 10+ plus years. Thanks!!

[austinalexandre]

i love how a lot of these tips also apply to anyone working as a line cook. i’m still learning and this really helps

[epicalaric]

I’m really liking where the channel is going lately, I feel like there’s a little more actual good cooking information and a little less viral TikTok recipes or fast food videos, idk if it’s an actual conscious decision you made or if I’m looking into it too much but I’m really liking it

[cosmohella]

#26 washing your rice- not if you’re making Spanish rice. Dry rice toasted in the pan first adds great flavor and the extra starch thickens the sauce it cooks in.

[Torso]

I think for most people a little dish soap on their cast iron, every time, is fine. You just need to dry it and maybe do a very, very thin layer of oil on it after. (maybe even heat that up to smoking just in case). Too many people are rolling around with burnt on, rancid stuff instead. You're not going to get rust if you dry that pan instead. Overall lot of good points though.

Also I'm too lazy and will still use better than bouillon 90% of the time. I'll get that waste around to make a stock every once in a while but more often than not I don't have the freezer space because I like frozen snacks lol.

[isaacbrown]

I'm really glad you decided to make YouTube videos, Josh. I have learned so much from you in just the past month.

[Marina_DU]

For south European rice recipies you dont wash your rice because the presence of starch is essential for the texture, like in paella or risotto to say a couple

[Frederic]

Thanks, that was really useful. I think the one I love the most and makes most difference is the one about cleaning and clearing the cooking space all along the cooking process. It makes such a difference... Sometimes I cook at some friend's house and to begin with the kitchen sink is full of mugs, pans, etc that they were too lazy to clean and organise. I know they are stressed and overwhelmed by the cooking process just because they cannot handle properly the logistics and rigor of cleaning and organising all day long. But the benefits of doing it are so huge!

[EverydayTips-official]

You are truly a master of culinary arts! The way you prepare dishes not only shows your finesse but also your boundless creativity. Every meal you make offers a unique and delightful experience. I'm always impressed by your ability to combine ingredients and create amazing flavors!

[captainspaulding]

Prep work helps a TON, but nobody needs 50 ramekins for powdered seasoning, at all! You can measure everything individually, with one measuring spoon, and toss it all in the same container.