10 Mistakes Newbie Cooks Make from the Cooking With Anadi YouTube channel

Welcome to Kitchen 101 where you learn how to think like a chef. HOW to cook not What to cook. Today we will be looking at 10 mistakes new cooks make. So, grab yourself a pen, paper, and a checklist because I’m Professor Kitchen and class is in session! Recently, a chef I follow on YouTube and Twitter released a video entitled: 10 Mistakes of Newbie Cooks. I loved it and decided to steal it. I’ll link to his original video down in
the description box below. I highly recommend that you go over and watch it. If you like this video there will be a link
on the end screen where you can watch another one of my videos that YouTube custom picked out just for you. Aren’t you just so special!! #1 Not reading the entire recipe before you start cooking. My youngest daughter spent several years as a vegan. Because none of the rest of us had that way of eating, she scoured the internet looking for recipes that she thought she would enjoy. She had a bad habit of reading the recipe
one day but not re-reading it again before she made the dish. Many times this came back to bite her as she’d be half-way through cooking and suddenly realize that she was missing an ingredient or step. Always read the recipe right before you make the dish to make sure you have a good understanding of what is going on. #2 Following a recipe blindly My wife is really good at following a recipe. Sometimes too good. Many times when trying a new recipe it comes out overly bland or overly salty. Sometimes the recipe might be called something like “Cilantro Chicken” but taste nothing like cilantro to us. Everyone’s pallet is different. A recipe that I love might not taste right
to you and one you love might not taste right to me. Which is a great segue to point 3 which is… …which is: Taste, Taste, Taste You want to taste your food at every stage. Keep yourself a testing spoon or two ready at all times. Before you serve a dish always taste it first. My father is a great cook but is currently
going through chemotherapy which is messing up his sense of taste. It never fails that if no one is around to
taste test for him the food isn’t quite right. Always know what your food tastes like before anyone else does. #4 Clean as you go. I fail at this all of the time. It’s so easy to clean during the down time
of cooking but I always seem to fail at doing it. Cleaning as you go is the best way to make the chore of cleaning up the dishes and kitchen as easy as possible. You’re already in the kitchen and you know what needs to be cleaned. Just do it. #5 Using a blunt knife in the kitchen. Many people are afraid of sharp knives. Don’t be. A sharp knife is your best friend but a dull
knife is a Judas just waiting to betray you. Believe it or not, it’s easier to cut yourself
with a dull knife than a sharp one. Why? Because with a sharp, honed knife cutting even the toughest foods is easy. The sharp blade does all of the work. But with a dull knife you need to use your
strength to get the knife through the food. The more force you use the greater chanced you have of losing control of the knife and then losing a finger. Do your non-dominate hand a favor and get a good knife and keep it sharp. Overthinking and making the dish more complicated than it needs to be at the stage that you are at. It’s always cool to make something that is a bit fussy. Something that is a bit difficult and makes people think “Wow, they’re a better cook than I thought.” But there is a reason these dishes and techniques are considered hard, because they are. Don’t step too far outside of your comfort zone. Don’t tackle a dish that has more than one new thing in it. Don’t try and make multiple new dishes at
the same time. Take baby steps. There are lots of meals to make. You’ll get the chance to try that dish,
I promise. #7 Which is substituting ingredients mindlessly without understanding why its there. Substitutions are hard because nothing is the same as anything else. Things that are different are not the same. Any change you make to the original recipe will change the outcome of the dish. For instance, you can substitute table sugar for coconut sugar but it won’t taste the same. You may still like the dish but it will taste different. Agave syrup and honey are, chemically speaking,
identical: same liquid to sugar ratio, same density, and same viscosity. However, the flavors are different. You will notice a difference in taste depending
on which you use. Until you understand the flavor and effect
of each ingredient, don’t try substitutions. Or, if everyone likes it, call it a different
dish and claim you made it up! This brings me to point #8. I would suggest you find your guru. You need to find at least one person who really inspires you. Someone who makes you excited to get into the kitchen. For me, that was Alton Brown and his show Good Eats. I love the way he showed you not just how
but why things are done the way they are. Ironically, I’m not a huge fan of his recipes. I rarely make any recipe of his. However, his method of teaching really inspires me. Contra wise, I can’t stand to watch Paula
Dean’s show. I’ve never liked her personality or her
over-the-top accent. But man can she cook. If I’m searching for a recipe and find one
by her you can bet I’m using it. Find the person that inspires you. Point #9: there will be missteps. Don’t put your head down. Becoming discouraged. This is so big. It’s so easy to get down when you’re trying to learn to cook. When you keep making mistakes, dishes come out all bad, and you don’t really know what you did wrong. Been there, done that. In fact, all of the other mistakes will lead you to this mistake. Cooking is as much science as it is art and as much art as it is science. Just like Picasso had to learn how to use
brush, paint, and canvas before he could paint masterpieces you need to learn the basics before you can make your masterpieces. One of the odd things about human beings is that we learn more from our failures than we do from our successes. Don’t let your mistakes discourage you,
let them encourage you! You are one step closer to becoming a master chef! This brings me to point #10. There is no way that you’ll be as close to being as skilled as a professional chef on day 1. That’s fine! Mozart was a prodigy. He started composing at the age of 5 and went on to write some of the greatest musical masterpieces in history. You’re not Mozart. You don’t have an innate understanding of
chemistry, flavor, texture, and smell to create gastric masterpieces at the age of 5. If you did, you probably not be watching this video. You need training. You need practice. You need to have some wins and losses under your belt so that you can learn what to do and what not to do. It’s OK to not be a culinary Mozart. Just don’t be a culinary drop-out! Are there more mistakes you can make? Sure! In fact, Adani and I are working on a collaboration to bring you some more. Stay tuned for those. Make sure you go over to Adani’s YouTube channel and watch his full video for his explanations on the 10 mistakes new cooks make. The link is in the description box below. And stay tuned for our collaboration! Thank you for coming today. Hope you have a great week. God bless. Class… Dismissed.

2 thoughts on “10 Mistakes Newbie Cooks Make from the Cooking With Anadi YouTube channel

  1. Why have I never written a comment on this? Oh my gosh my first review on YouTube. Gosh, you're making me blush! I'm LOVING this!! You're too awesome my man! You can review me as much as you want hahahahah really this is too great and was so entertaining to watch! Once again, you rock!

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