The Very FIRST Thing I teach Home Cooks and Chefs

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Hi it’s Chef Todd here and I’ve been teaching cooking to those cooking at home as well as culinary students for over 2 decades now, and the first thing I still teach to all new students is the Sauté Method of cooking because it is the fastest, simplest way to get starting with cooking the RIGHT way and it also quickly highlights some things that almost everyone gets wrong and gets my students on the RIGHT road to delicious, reliable and “fool-proof” meals.

Step one, pan hot first.

Get your pan hot on the stove before you do anything else. Most people tell me right here that they’ve been doing it wrong by starting cooking in a cold pan.

Step two, how do you know when the pan is hot enough to cook with? Test it.

Splash a little water in the pan and when it turns to steam, you’re ready to cook.

Step three, add some fat. It doesn’t matter what you choose from your pantry, for your diet or your desires.

Step four, cook mostly on the first side so you can witness the changes that tell you when to turn it over.

And step five, remove it to a plate.

Step six, add your chosen aromatics, the onions, garlic, carrots, peppers, or any other vegetable you want in your dish.

Step six is to stop the cooking and change it from dry to moist by deglazing the pan with wine, juice, or vegetable broth.

Return the item to the pan and then the most important part.

Use your thermometer to tell exactly when it’s done.

This ensures that the protein product is fully cooked and safe to eat, BUT and this is the part most people miss, it’s also not OVERCOOKED leading to a dry, rubbery or tough result.

And there you have it - a basic fool-proof cooking method that you can repeat using different ingredients for an endless variety of “30 minute meals”

In my free web class - that has transformed the cooking of over 1 million people so far - I show you 5 more pro skills that will change your cooking for the better.

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Quick and to the point. I wish all videos were like this.

theresablake
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For all of the people in the comments that are thinking this is a recipe, it is not. He is teaching a technique so don't worry about where the cream came from.

sharroon
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My first chef taught me this the first time I walked out onto the line. Over the next year I figure I received a very good culinary education. Not complete, but a solid foundation. He was a good man.

nautifella
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Did 20 years in culinary arts mostly getting head chef/ sous chef positions around to world. Chef Mohr speaks THE TRUTH! Sensible, practical advice and you know he has been in the trenches. There are possibly more "Youtube friendly" channels out John comes to mind, but Chef Todd Mohr is a nuts and bolts culinary architect. He does not have the sing-songy voice and tropes (cayenne? On EVERYTHING????) of chef John and other hooks. Just plain deliver actual realities, technique and a practical ways to GET RESULTS. When in comes to wanting to learn a technique, I don't want humor, I want skill. The difference between an entertainment channel and an instructional channel. Glad to see a new video from you.

drk
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I am 63, lol, but still interesting to watch these videos, will show this to my 11 yr old grand son, I taught him how to make grill cheese & omlette, TY for your time.

emiliaescobar
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Did all these things tonight with Italian sausage, Kalamatas, roasted red peppers, onions, garlic, arugula, seasonings. Used water and a little white wine. Guess I learned by watching Mom. Mom had each child cooking dinner for the family when we hit our teens. She had a grid on the fridge as to what the meals were and whose day it was. Thanks Mom. I'm not a chef but I know kitchen basics. And recipes are "guidelines", not dictates, for home cooked meals anyway. I'm floored when people ask if they can substitute onions for shallots, or use squash instead of carrots. Whatdya think the food's gonna jump out the pan if you don't use what the recipe said? Yeah it'll be a little different, but it ain't gonna hurt, and you might like it better.

mettamorph
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I've learned everything I needed to know from cooking at home; from Chef Todd Mohr! Getting the pan hot, adding the oil/fat, getting the oil/fat hot (not burning), add in whatever I'm cooking.

It's so unbelieveable how many people cook on a cold pan and use oil that isn't heated up correctly.

geckosethpe
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Excellent quick lesson! Occasional at a wedding reception they will ask. For a piece of advise, one often tell the groom not to expect the new bride to cook like his mother, I always thought basic cooking classes for bride and groom would be an excellent gift, and here you provided it bravo to you chef ! Well done

GlenPaholke-hthg
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Hot pan, hot oil, dry food, don't crowd the pan. Then sauce making. Learned from years of watching Julia Child preach it.

RedSiegfried
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My sister was badly burned because she grabbed a hot pan full of boiling water. My mom turned her attention away just long enough for my little sister to reach up and pull the pan down on her. Her scars never went away.

First thing, don't have children or cats in the kitchen and always have hot items cooking to the back of the stove, leaving the front unused.

WilliamCooper-lf
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Very useful! The new thing for me was "cook mostly on one side". Makes so much sense/

sandragoodman
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One point of contention: It very much does matter what kind of fat you add to the pan. An inexperienced cook won't know about smoke point and will have a serious problem if they use olive oil or regular butter when cooking above medium heat.

palaceofwisdom
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This is the best channel to learn fundamentals.

DiviAugusti
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How did that splash of wine to de-glaze turn into a creamy white sauce? Did you get a little heavy in your editing?

joanndavis
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Been watching your vids for years. I think the first was about roux; “…this is time…”. Good to see your still making vids.

rader
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And here I sit having thought I was a good cook all these years. // Cook me first, then saute. Wow. / thx again, Chef.

ambercrombie
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It's amazing how they never taught me this at culinary school. I picked it up years down the road by watching a YouTube video.

potapotapotapotapotapota
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Thank you Todd! IMO you're an unsung hero of internet cooking instruction. Ramsay and the other TV chefs are flashy, but you teach fundamentals, which is what I learned from you.

triagrammer
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The sauce, at the end, was white. Was flour added?

RobertJohnson-lbqz
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I think one of the biggest culinary milestones is being able to "fix" flavors. That moment where you can confidently say that you've gone a bit off on this dish and know exactly what you need to fix it. My family didn't know that the shrimp and cabbage stirfry I made tasted too oniony and had too strong a soy sauce flavor. But adding some dashi, a couple dashes of worcestershire, and a pinch of brown sugar gave it the sweet umami boost that tied everything together.

Peeples