How To Cook - The Web's Most Searched Questions

Have you Googled these before?

00:00 - Intro
00:27 - Rice
01:17 - Quinoa
02:07 - Asparagus
03:22 - Pork belly
05:17 - Silverside
07:29 - Beetroot
08:54 - Rice on the stove
09:44 - Broccolini
11:15 - Roast pork
13:22 - Salmon

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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

[kimberlyk]

simple no nonsense videos like these are the most essential for actually helping people learn to cook. I've improved so much from watching chefs on youtube but sometimes it really is the things these chefs skip over because they assume everyone knows them that really stump me

[charlieturk]

Thanks Andy! The best recipe for beet root that I've found is: Step 1 feed it to a hog. Step 2 use your earlier method to cook that hog's belly.

[lojaine]

Love your simplicity in here, with no fluffy words and extra ingredients - the kind of video to send my teenager to try cooking - THank you😍

[amasterfuldesktop]

“A little bit of knowledge is a dangerous thing” is another favorite quote

[secretdegenerate]

As an English chef, I love how Andy gets tripped up with fahrenheit, it reminds me of every chef I know 😂
Plus bonus points for the obviously service used wustof fish slice, classic broken handle!!

[Calbrakken]

Love your style and approach to cooking. And your “bollocks” on the asparagus stem, perfect. You’ve gained a fan for life.

[CallusComrades]

I am American and I love how you cater to the American audience aswell. With conversations of measurements and the funny American English words. I makes me laugh everytime. Keep being great and doing amazing things. You are easily one of my favorite content creators. Thank you for all the advice and joy you bring us.

[amyrotella]

Thank you so much. I have been doing the quinoa wrong and afraid to cook the pot roast. I took more than a lot of your how-to's. Now I finally can cook without being afraid to cook it wrong. Your explanations mean a lot to me, and I am sure to all your followers as well. Thank you, thank you!

[lukeswan]

“Knowledge makes you stupid.” Is great for advice for any career.

[kandiblick]

❤❤❤❤❤❤...I appreciate you mentioning different pan/skillet metals & finishes. Would love to see a series using only stainless steel and another using cast iron. Also...fire...as in camping coals...how to identify best coals for different cooking processes. Love ALL your content Chef!

[pricey]

The new kitchen set and picture quality is amazing not to mention the food tips well done Andy 👏btw you look so healthy and happy you deserve all the success after years of hard work 👌

[Sanquinity]

This is great! Actually showing close-ups of what's going on and using measurements everyone can easily do without tools, instead of just listing off a bunch of numbers. :) I wish there was stuff like this when I was learning cooking.

[ShouterOfSanity]

I like that you mentioned ways to improve things like scoring the pork belly if people want to go all out... but then just didn't to prove that you don't have to do it!

Often I see recipes that have like 20 steps and I don't know which ones are important and which ones are minor improvements or even just for show. This helps a lot. You and On the Pass with Max do a great job of this

[littledoseTM]

FINALLY a yt chef who doesnt break the aspargus and trows away so mutch good stuff! Cut it off! Have less waste!

[timc]

Andy, surely that should have been a 96 part series with one piece of useful information per video.

Thanks for the simplicity - from someone that couldn't cook 4 years ago but learned that you just go with it and give things a try and it gets better and better the more you practice and build confidence.

[eunycecrowe]

I just love your simple ingredient and cooking ...lovely food ❤

[mckidney]

Love these, please keep it simple more often.

PS: Rice in a pot depends a lot on age of the rice. Older and/or drier rice needs to soak over 30 minutes in warm water and will be cooked in 20-25m. You can just simply leave it 15-25m soaking in cold water and cook after. Rehydrating depends greatly on temperature and pH, so you will see recipes ask vinegar too. Jasmin is great to start with as it's soaking is pretty much the same as cooking around 93C (pot with a lid on)

[ancuta]

Thank you Andy!!
We just love you for how nice & clear you do explain everything 👍👍👍🥂

[jossfan]

Love your no-bollocks style and super helpful recipes Andy! I've also never understood why people have such problems with rice. I've never done any of the things all chefs recommend - pre-washing/soaking, measuring the water etc - nope, can't be assed. I put the kettle on, when it boils, pour the boiling water into a pan, add a handful of sea salt, empty half a packet of basmati into the water, bring it back up to the boil, give it a good stir, turn it down to slow boil, set timer for 10 mins and check the rice when it pings. When it's just over al dente, chuck it in a colander and rinse it through with a kettleful of boiling water. That's it. Perfect fluffy rice every time.

[terribethreed]

I love root veggies, potatoes, carrots, beets, turnips, parsnips & I love brusselsprouts, etc.
I use all of them in my beef stews & my roasts etc.
They come out so sweet with no taste or smell of sulpher when in stews or an baked like a a thick oven roasted chuck roast.
I like using an old style blue & white speckled roasting pan w/lid & even a large Slow Cooker roast comes out really good.
I cut slits into my roasts to push my slices of garlic pieces into the cut so the garlic taste gets deep inside
my roasts.
I just smear EVOO all over my roast, sprinkle McCormick Montreol Steak Sesoning on all sides of the roast & put quartered potatoes, carrots, celery, onions, beets, turnips, parsnips, rutabagas & brusselsprouts under & around the roast & some water & also season the veggies with the steak seasoning & pop it in a 350° oven to roast until it's fork tender.
Everyone loves my stews & roasts even people that don't like root veggies like I do lol.
I love almost all veggies except I'm not fond of kidney beans, black beans, garbonzo beans.