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15 Cooking Tricks Chefs Reveal Only at Culinary Schools

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Bright Side found out 15 simple but effective cooking tips every foodie should know. These secrets will help you to make your dishes taste just as great as Gordon Ramsay's (or even better!). How do restaurant chefs manage to cook delicious culinary masterpieces so fast? Professional chefs usually keep all their cooking tricks a secret and share them only with their students. TIMESTAMPS The perfect steak 0:47 The juiciest meat 1:31 Flavoring spices 2:24 Light and airy dough 3:05 Fish with a delicate crust 3:39 Cooking steak without oil 4:13 Creamy mashed potatoes 4:41 Excellent cream soup 5:29 The best pancakes 6:19 Sugar is not for sweetness 6:51 The most difficult one: perfectly fried eggs 7:15 Clear broth 8:10 Crispy bread crust 9:06 Cook onions correctly 9:46 Don't be afraid of garlic 10:32 SUMMARY - Don't fry a piece of meat that you've just taken out of the fridge. Leave it for an hour or 2 before cooking to let it come up to room temperature. Now you'll fry the meat evenly and get a great meal, regardless of how you like your steak done. - It takes time to fry chicken or pork properly, and you can dry them out very easily. To avoid this, many European chefs use a simple trick: they put the meat in a brine. It's very easy to make a good brine: take 3 cups of water, and add ¼ cup of salt and ¼ cup of sugar. Pour the brine into your meat so that the liquid covers it, and put the bowl in a fridge. - To extract natural flavors and enhance the taste of the black pepper or cumin in your dish, toss them in a pan over medium heat, toasting them until they're fragrant. After that, you can use a mortar and pestle to grind your spices. - If you want to make it perfect, here is a simple rule. Take the butter and eggs out of the fridge the night before to let them come up to room temperature. - If you want to fry fish on a grill, spread some mayonnaise on it to get a tasty, delicate crust. Take a pastry brush, dip the tip in the sauce, and lightly apply mayo to the fish. Add some salt, and then grill it. - Alain Ducasse, one of the most famous chefs in the world, revealed his secret for cooking a great steak. The steak is placed on its edge because it renders the fat. Now you're able to cook the steak in beef fat, plus it creates a delicious crust on the edges. - Before turning boiled potatoes into the mashed ones, you need to dry them properly. Just place them in a clean heated frying pan, and keep them there until the remains of water dry out. Don't let the heat fry them. When the potatoes are dry, you'll get the best creamy mashed potatoes. - Right before you start cooking it, fry all the vegetables separately with olive oil. Then add some water or broth. Frying will caramelize the sugar in the vegetables and enhance their flavor. The dish will be exquisite and tasty. - Regardless of the recipe you follow, always add two tablespoons of sour cream to the mix. This trick suits all kinds of pancakes well, and they turn out to be very tasty, fluffy, and free of cracks. - Sugar can be as good a seasoning as salt. Add a bit of sugar to a dish with pickled or fresh tomatoes or a tomato paste. The sugar reduces their natural sourness and makes any meal taste better. - The 3 components of perfectly fried eggs are a thick-walled frying pan, butter, and minimum heat. Heat up the frying pan, and add 1/2 tablespoon of butter. It has to melt slowly, not reach a sizzle. Break the eggs, and cook for 4-5 minutes. Add salt, and enjoy perfectly fried eggs. - A clear broth is the main component in many soups, sauces, and other dishes. To make a crystal clear broth, you need to cook chicken on a low heat without a cover for at least 3 hours. - If you bake at home, you might have faced difficulties with your crust: it's either too pale or too thick. You can solve this problem quite easily by putting a bowl of water into your oven when you bake. Instead of such a bowl, you can use a tray full of ice cubes. -Use a medium heat for frying, and add both cooking oil and butter to the heated frying pan. Cut the onions, and fry them with some salt. - If you still love to eat it but don't want to frighten away your date or wreck the negotiations, don't add garlic to the dish. Instead, you can apply some garlic juice to the plate. Thus you'll avoid the unpleasant smell and enjoy your favorite flavor. Subscribe to Bright Side : https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook: https://www.facebook.com/brightside/ Instagram: https://www.instagram.com/brightgram/ SMART Youtube: https://goo.gl/JTfP6L 5-Minute Crafts Youtube: https://www.goo.gl/8JVmuC Have you ever seen a talking slime? Here he is – Slick Slime Sam: https://goo.gl/zarVZo ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/
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Text Comments (4219)
BRIGHT SIDE (5 months ago)
Hey Bright Siders! Are you a meat eater? What is a perfect steak for you? Other cool cooking secrets are here https://www.youtube.com/watch?v=aqX_6OCkr2U&t=3s
Adam Maynard (10 days ago)
Bright Side...free
gets187 (2 months ago)
I'm a riversider
HarrisonCountyStudio (2 months ago)
AngeLife wow, that sounds good
Gray Transport services (4 months ago)
AngeLife (4 months ago)
BRIGHT SIDE 1.5” Ribeye, sous vided to 130F, seared 60 seconds each side
Peter Durrant (8 hours ago)
I wonder if Gordon Ramsey knows about this as he used his photo
Peter Durrant (8 hours ago)
SECRETS WHAT SECRETS not only have I worked with many chefs who did non of these things they just got on with it many mothers and fathers who teach their children to cook know this anyway
Jeffrey lehman (1 day ago)
tip for mashed potatoes add whipping cream instead of milk and whip away!! season and melted butter and yum yum
Suka Beda (5 days ago)
good to know this. thank you
Selena Rodriguez (8 days ago)
Sour cream and pancakes tho?
Michael Smith (12 days ago)
Your mashed potato trick is wrong. You dry your potatoes if you're going to make pasta like gnocchi out of them. Drying your potatoes does not make them creamy or fluffy. That is wrong. What makes potatoes creamy and fluffy is heavy cream and butter put your potatoes through a food mill do not match them if you over with them they will become gluey and sticky. Drying your potatoes is a waste of freaking time this guy does not know what he is talking about
Michael Smith (12 days ago)
Salt is not a flavoring it is a flavoring enhancer.
Michael Smith (12 days ago)
There is no Chef in this country that uses mayonnaise as a trick to grill fish. This does not exist
Michael Smith (12 days ago)
Popular dough does not make any anything more flaky. With a yeast dough there is CO2 that is being made causing the dough to rise. To make flaky dough you have to go through many steps to get a flaky dough like in croissants sure. Bread dough does not get flaky. So far this has been a useless video
Michael Smith (12 days ago)
Pepper is not a trick brining is not a trick. So far this episode has been useless. I'm only on 12
Michael Smith (12 days ago)
A good Chef does not use frozen food at all with the exception of shrimp. Any decent Chef will not buy anything frozen or freeze anything because it ruins the chemical makeup of the food. If you don't know how to saw it out correctly you will have Purge you seen it at the grocery store huge bags of meat with lots of liquid in that is called Purge. That is from thawing things out too quickly. All those juices that are in that bag should be in the meat.
Michael Smith (12 days ago)
There are no tricks on a graduate of The Culinary Institute of America I give anyone my recipe that ask for a copy. It doesn't do anyone any good to have a recipe if they don't know the chemistry and the basic techniques of good food. My recipes are not a secret. If I were to give them to you you could not do them the way I do them. I sold one of my recipes to a steakhouse chain in California. They offered me $1,000 for the recipe. Is that asked me for the recipe I would have given it to them. I sold them the recipe my desert is not on t h e i r menu
SDoesNotKnow (13 days ago)
Wait, if you're at a business meeting or on a date, how are you going to ask the chef to not use garlic but instead apply garlic juice to the plate? The other person at your meeting/date will most likely be weirded out.
Jason Cisco (19 days ago)
The narrator's voice is annoying..
Winter Angelos (27 days ago)
Set video speed to 1.25 and thank me later.
BLACK (29 days ago)
this video is too long, i mean it could be way shorter by not wasting half the time on which number is this tip.. feels like watching Dora ffs
Wild Irish Rose (29 days ago)
Where is the bonus part? There are more than 50k likes.
Anthony Pascale (1 month ago)
Easier to order take out!
Josiah Dzikiti (1 month ago)
I love you guys 😭😭😭😭😭
Ashley Braxton (1 month ago)
WhenItCounts (1 month ago)
Funny, I learned these online without looking for them (Not from this vid of course) Some of these tips are parts of recipies already too
Carlos Baez (1 month ago)
You don't fry stakes
BRO GAMER (1 month ago)
The thumbnail confuse me with 5 minute craft
Dharwin Palaña (1 month ago)
You should fry egg in 45 minutes!? Seriously? Listen carefully
agfahadfebasdeggins (1 month ago)
First tip: 'defrost frozen meat before cooking it.' Lost all hope for the video, but still annoyed enough to leave a comment. Thanks for letting me know to avoid your vids in future.
Jim Pann (1 month ago)
Could you play the background music a little louder so we can hear it?
Games TV (1 month ago)
Can I add this knowledge to my C.V ? Can you give me a stamp,please?
Mohammed Arqam (1 month ago)
Always cook with ur pans upside down to get the perfect dish
Mohammed Arqam (1 month ago)
They have all clickbait videos only They fool just like the Democracy
Day Light (1 month ago)
use cast iron pans always.
Kama Kairade (1 month ago)
#13 -- Tastes -- Not pronounced "Taste-tes".
sailingsolar (1 month ago)
I toast small amounts (40) of pepper corns before I put them in a pepper mill. It affects the taste of the pepper which I prefer over not toasting. Also I cook eggs on low heat.
Kitten Lyric (2 months ago)
unpleasant smell of onions and garlic?! what? that is the best smell when cooking
Daniel Kerlagon (2 months ago)
I’m sorry what unpleasant smell of garlic and onion?
William Santillo (2 months ago)
For light and fluffy scrambled eggs add mayo.
Pertamax7 (2 months ago)
Ok sir
Celestino Mastroianni (2 months ago)
This is a terrible video!!!
Derrick Fox (2 months ago)
Yes, they only tell you how to activate yeast in culinary school....not on like, the packet or anything
Very Cool Products (2 months ago)
Hi, Awesome Video. What other tips have you got? Right now I am looking at other methods Thanks again Have a great week
Mike Jones (2 months ago)
3:42 he's burning the cat
morgan1985uk (2 months ago)
What a load of bull sh*t. First tip is don't cook steak straight from the freezer. That's basic cooking 101. Hardly a secret
Eric S (2 months ago)
They need to fire the child molester they have narrating. Creepy as anything I’ve ever heard.
Jim Brewer (2 months ago)
I'll go with America's Test Kitchen for my cooking tips, they haven't steered me wrong yet, everything's done step by step and explain the reason for each step.
Wascoffee (2 months ago)
You went to school too learn this I learn this stuff in middle school
ralpho37 (2 months ago)
You lost me at frying steak...
Su Yee Sia (2 months ago)
Excellent cream soup heading was silent for some reason :(
Georgi Georgiev (2 months ago)
How do you fry on a grill?!
John (2 months ago)
Set the youtube speed to 2X or you will go CRAZY!!!
BeesOnTheNet (2 months ago)
There appears to be some confusion about the difference between bread dough and pastry. 🙄
Kamilla Iqbal (2 months ago)
I like using strawberries and white choc bark to make white choc strawberries
Kowboy USA (2 months ago)
Chewing raw garlic keeps pests away, even the human variety.
Jeffreynot_ery (3 months ago)
Secrets? These are all literally in each cooking show
the yzarc (3 months ago)
I've been saying no to non-stick pans before it was cool
Kristoffer Lysgaard Ⓥ (3 months ago)
this confirms my ideer about why most chefs are terreble at cooking vegan food. They dont know how to make things taste great without adding, butter, cream, milk, eggs, to everything they make, and the rest they learn is how to cook meat in different ways. :D
EASYTIGER10 (3 months ago)
Not necce-celery
Derek Fischer (3 months ago)
I regretted watching this
David McDonald (3 months ago)
Within three minutes, you've lost me.
pogi papaya (3 months ago)
7:35 what? cook the egg for 45 minutes?
Leonine (3 months ago)
Does anyone know what software this video was made by? Like, which software was used for the animations??
MR GUPPY 101 (3 months ago)
No I’m going to McDonald’s 🌈🌈🌈🌈🌈🌈
joewger (3 months ago)
Add pie filling to cake batter to make a moist cake.
Ken Fletcher (3 months ago)
What a useless video. Full of mistakes and nothing secret at all.
OSRS Fiend (3 months ago)
Clearly clickbait since it’s on YouTube now
Zerth__ (3 months ago)
Bro, right off the bat; number 15, you should never defrost eny thing at room temp. Either leave it in the fridge over night or do it during the cooking process. Doing it during the cooking process may reduce the flavor, but it will avoid eny food born illnesses. Leaving it on your counter leaves it at high risk for food born illnesses.
beastybren (3 months ago)
Lose the music, very irritating!
sartorian darkstorm (3 months ago)
please these tricks you'll learn either by watching nearly any cooking video or by cooking at home... these are hardly culinary school exclusive teachings.. so pathetic
shane allen (3 months ago)
QUESTION!? how do you manage to cook the perfect chicken? i found the perfect chicken but it keeps jumping out the oven before i can close the door
SuperDynamite666 (3 months ago)
Sooooo basically use indian spices, thats all you gotta do! First take pan, some oil, sautee some onions abt 2 mins, then add some spicy green peppers or jalapenos, then after abt a min, add tomatoes, then after abt 2 to 3 mins add chicken, let them all fry for abt 10 mins, stir some, let chicken fry a bit, then add salt & turmeric, let it fry for another 10 mins or so, then add cilantro, chicken curry powder, cumin, etc, after a min, add a lil bit of water for gravy and let it shimmer for a min, Wallaaa! Use this technique for all your meats and itll work for most. Let me know what u think
SuperDynamite666 (3 months ago)
After adding salt & turmeric, cover and let fry btw
John Childress (3 months ago)
two words: cast iron.
L Wesley (3 months ago)
This is moronic
Elliot Rook (3 months ago)
Working in a kitchen tells you some of these immediately, some are common sense. Some are absolute nonsense
tgblail (3 months ago)
it's called prep....
Dangeruss Curvs (3 months ago)
Umm. . U said to cook the egg for 45 MINUTES!??? I hope not... 7:39
K S (3 months ago)
I have to disagree, I like when there's a sweet taste to my pizza. I always put pineapple on top of it. 😍
John Mleczynski (3 months ago)
@10:00 Use both cooking oil and butter, then you say use only butter, which is it?
K S (3 months ago)
John Mleczynski 😂
David Johnson (3 months ago)
Can you do a video of cast iron cooking skillet
David Johnson (3 months ago)
I love you all, as a good cook...much appreciate all you show.....happy learning😁
Justin Key (4 months ago)
Let a steak come to room temp for an hour or two? Let me get my steak with a side of salmonella, please!
Dave Barajas (4 months ago)
.........Well....still waiting to hear those secrets. Suppose I'll check back later.
Matthew Hall (4 months ago)
Considering that culinary schools are like the firm in the film, The Firm, whoever brought us these secrets risked their life. Thank you
Ben Luu (4 months ago)
Literally basic cooking techniques...
Graham Oliver (4 months ago)
Nothing new here, waste of time watching...
Tim North (4 months ago)
Cast iron pans, the original nono-stick pans. I love them!!
aaron grisham (4 months ago)
Gordon Ramsey has a collective of 18 Michelin stars. Nobody on this comment section will ever have that many. Don’t compare the two.
Tom Hassell (4 months ago)
He sounds like Baymax
Nikhil Sharma (4 months ago)
So I should carry garlic oil with me at all times and tell the restaurant not to add garlic
Rebekka Hay (4 months ago)
Yet again you talk as though your audience is a bunch of pre-schoolers... 😳🙄 It's demeaning and offensive.
l g (4 months ago)
i thought he said cook the fried egg for 45 minutes....
Sonja (4 months ago)
Anyone dancing in their seat to this music?
Sonja (4 months ago)
I'm a bit upset that this video is not vegan friendly. I see eggs, butter, and most of it talks of meat. You could maybe talk about how to grill the vegan impossible burger and give tips on how to cook vegan food well so help gain more vegans as a part of a solid veganhood
Ken Fletcher (3 months ago)
I want to see a tip on how to grill a vegan.
jaffesalad (4 months ago)
Thank you, Asif.
Average Joe88 (4 months ago)
12 minutes I'll never see again
James L.G. (4 months ago)
People over react to garlic way to much....
Robert Daugherty (4 months ago)
Health department won't like this🙄
Canadian Babe (4 months ago)
" onions.. use oil and butter and salt".... 20 seconds later: "you should only use butter to cook onions " Smh
Andreas Christensen (4 months ago)
Number 15: Burgerking foot lettuce
Imbangela (4 months ago)
Knew all of this from Gordon Ramsey
Garrett Tang (4 months ago)
Did they show a pH meter going down to represent it being "less acidic"? I think there's something wrong with that.
Douglas Patterson (4 months ago)

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