All the Secret Tricks Chefs Don't Want You to Know

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These days chefs are the new rockstars, people are buying seats at fancy restaurants all around the world to sample elaborate and mind-blowing dishes that are executed with precision! Although we do enjoy a good fancy dining experience, these dinners (and their price tags) do have a way of intimidating the average cook!
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02:50- Sous Vide
05:02- Veggies
05:52- Puree
07:15- Fluid Gel
09:46- Frying
10:40- Beet Tartare
12:10 - Powders
12:52- Knife Skills
13:45- Reduction
14:49 - Plating

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[caidanhorton]

There are no tricks that chefs don't want you to know. It's cooking and I encourage anyone to give it a go. What makes a chef a chef is how they operate in service with consistent care, consistent presentation, working well under pressure, being able to cater at a moments notice. Just because you can cook something delicious means nothing in the industry if you can't make the same dish 10 times over

[malinamaharana]

I love to cook. All the time. I'm in college right now, and it's so hard to balance out school work, and social life, but when I'm cooking, it's just me and my food. Thank you so much for your channel. Your videos are truly inspiring and I love how relatable both of y'all are :)

[kennedygreer]

Also when youre frying starchy foods (potatoes, yucca root, sunchoke, ect..) it helps to put them in ice water with lemon for a couple minutes/while youre slicing it. If youre doing batch cookery it also helps keep em from oxidizing while youre cutting. Also a mandolin helps with precise cuts 😉

[tomdwan]

DO NOT WATCH THIS VIDEO. After I watched this video, some local chefs beat me up and told me if I ever tell anyone about the secrets they would be back. BE CAREFUL!

[TheNinnyfee]

On keeping it warm: 1. Warm the plate before you serve, all professional kitchens warm their plates so that the food stays warm. 2. Plan, even how you serve it. If you have a picture of your idea you just need to put it together instead of free-styling it. Warmth depends on speed, so you don't want to waste time in between. By planning you can also keep the "staying warm" in mind, e.g. first make the puree and keep it warm until you plate and cook the steak last just before you serve. 3. If you have a drawer under your oven, that's it's function, it is not for storing pans. 4. My mom and granny used to keep food warm in the pot by wrapping the pot in blankets and then putting it into the bed under the covers. It works. Or you can get one of these styrofoam delivery containers to put your pots in.


I know you guys are half-pros so you probably know most of this, but maybe other people here can also get some new ideas about keeping food warm.

[MrJuiceGaming]

A couples extra tips to anyone that cares, and too both of you if you ever see this comment (I work in a Michelin starred kitchen)

1) Beetroot, you could salt bake the the beet to stop any dryness, plus extra flavouring

2) Microherbs, Microherbs are some of the most important parts of the finish dish, not taste wise, but presentation, when I am plating a dish the difference a couple lemon balm herbs make is insane

3) Chives, PLEASE PLEASE PLEASE TAKE TIME WITH YOUR CHIVES, take your time and get them right, there is NOTHING worst than a thick chive,

4) Foam, you can buy a shipon bottle for $35, some of the foams you can make are just insane

[airofballin]

another secret: don't use cast iron to boil your beetroot/grapefruit juice...great way to strip off the protective seasoning and will also give a weird taste to whatever was simmering in it...

[kwasiwilliams]

Here is 2 more secrets. We keep our plates in a low oven and we use heat lamps to keep the plate under durring and after plating

[emmatessier]

Planet earth needs more people like you two!
Your cooking is from the heart, so I don't think you need to take advice from any snobs or perfectionists that may come across your awesome videos.

[luxnox]

"These knives are nice and sharp".

Has to use them like a hack saw.

[tachibunny]

Such a great video! Super informative about techniques I thought I knew the processes of, but apparently didn't. I also appreciate that you guys included the context of how restaurants have the capacity to make these time-consuming dishes that aren't super hard to do, but not really feasible for a single person living at home.

[NC-qcwd]

The first time I saw foam on my food plate, I asked the waiter, what's with the soap? lol. Anyone who loves cooking and entertainment, and can afford it, should get a slicer, OMG is a time saver. Love this video, I learned new things and I love how you teach the real trick to the ameteurs!

[martro_]

This is one of my favourite videos on cooking. I seriously go back to this every time I want to be reinspired.

[mckennavicchiarelli]

"Hot food, hot plate. Cold food, cold plate" is what they teach at Culinary school.

[Incredibleatthesametime]

I'm definitely going to try the egg yolk pickled in salt....that really looks great. I'm delighted that your channel promotes cooking at home...too often restaurants use food technology chemicals (high fructose corn syrup anyone?) that contributes to obesity....greatest thing someone can do for themselves and their family is to cook most of their meals themselves at home. You enable that! Great technique, and I love that you can present gourmet without being pretentious! Keep up the good work. Whoever gets the knife set giveaway is pretty lucky...knives are very important in the kitchen!

[orhankeyvan]

Chefs Hate Him! Check Out This One Weird Trick He Uses To Cook Awesome Meals!

[robertmcelfresh]

Guys - I have to say I love your cracked food-processor bowl, the cooked-on stains in your casserole dish, etc. It makes your kitchen feel real.

[NatalieMcIntyre-xy]

Also when youre frying starchy foods (potatoes, yucca root, sunchoke, ect..) it helps to put them in ice water with lemon for a couple minutes/while youre slicing it. If youre doing batch cookery it also helps keep em from oxidizing while youre cutting. Also a mandolin helps with precise cuts

[GameChanger-hjjx]

Great video guys! I'm a self taught cook and I was wondering about this stuff. Thanks a million!

[danielwdunn]

The cast iron pan was not hot enough when you first put the steak in it.