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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 (4226)
Ronella Jay (1 day ago)
I only use cast iron pots and fry pans. I prefer to peel n cube potato's when making mashed potato's. At a medium heat covered in just enough water to steam the potato's. I always cover pots and fry pans with a ventilated lid. It has a window to release steam so foods don't bubble over.
Najwa Roma (1 day ago)
lol 😣
Najwa Roma (1 day ago)
I wish I was my mom and cook i,m a bad cooker
// osivot (2 days ago)
Do a vegan or vegetarian one. Also, do one that is low or no carb. God mode: do one that is vegetarian and low carb. Hint: soy product are your friend.
spiffyloo (2 days ago)
I'm surprised they didnt mention cooking things sous vide. Most of this seems like pretty known info for those who like to cook. I'm sure those who cook know about sous vide as well, but I was hoping to learn a little more about it from this video. The music was distracting
Deb Stein (2 days ago)
Um... was really hoping for some good tips. Frying an egg and butter was not one of them. And letting the soup cool because it being too hot would interfere with tasting it was almost insulting. Darn it I really didn’t want to learn something.
Rashida Motala (2 days ago)
dozerd11mt (2 days ago)
The music sucks.
Uncle_A-Dubya (3 days ago)
want even better mashed potatoes? Don't boil them and throw all the flavor down the sink. Peel, slice and sous vide them, or even better, cook them in a pressure cooker with a cup of water and a half tsp of liquid smoke discarding half the water after they're finished. Then whip with butter and mayonnaise, salt and pepper. Add horseradish or wasabi if you want them to have a kick.
Heather Holidays (4 days ago)
Oohhhh Lord LoL wrong just all wrong in so many ways!!!!
Kian Alizadeh (4 days ago)
thank u so much
DualNexus (5 days ago)
12: Really big thing they missed. actually its all wrong. doesnt matter when u prep the ingredients. just dont overwork the flour or you overwork the gluten and it prevents it from rising. As for "airy" the longer the dough ages the more the yeast takes affect. but yes room temp will help... somewhat
Mick Kennedy (5 days ago)
I cook my food with heat -- does anyone else use this amazing trick ?
cchongk (7 days ago)
Anyway to block Brightside from being recommended in my feed?
Sijo Jolly (8 days ago)
Carla Vala (9 days ago)
croberts247 (11 days ago)
Great video. I'm definitely intimidated by using garlic in a dish because I don't want the garlic to overwelm the taste of the fish.
Mr Pool (14 days ago)
2:14 beat the meat hehehe
Alex Schlee (17 days ago)
sugar reduces the sourness, and they go down with the ph level... you guys were not paying attention in school did ya XD
Curtis Tisberger (18 days ago)
psychospin1 (18 days ago)
Utter garbage
Maria ana Okada (18 days ago)
Tazte The Ra!Nb0Wz (18 days ago)
when i think the music finally stops it comes back on again lololol
Light.m Michael (19 days ago)
Im chef for 21 years. I believe you should ask again your source for some tips... 😂
Tesla Virus (19 days ago)
Am I the only one who actually enjoys their eggs crispy along the edges? (Also slightly burnt tortillas are THE BEST!)
Joshua Turnbull (20 days ago)
This video is absolute garbage 😂😂😂 guaranteed written by a halfwitted Numbskull that figured they knew the "secrets" to cooking fine dining dishes. Pathetic LOL
pnwExplorer X (20 days ago)
It said at first use oil and butter for frying onions then said ONLY BUTTER
ChronisOfTheTwilight (22 days ago)
I don't want a Gourmet steak. I want a huge steak with grill marks and is made Medium rare on the Grill I have at home. Steaks aren't meant to be cooked in a pan. Cook em on a BBQ grill or I don't want it. Which is also the reason why I don't order steaks at restaurants. They just don't seem to taste right to me. They lack the grill char flavor. Just my own personal opinion.
Don't forget to use butter and put bacon on everything Also fry everything once you've done all that you'll be completely American😁😁😁
ninefoxstar (29 days ago)
If you're here for the egg, it's at 7:12
David Benson (1 month ago)
The very first tip is a surefire way to get sick. Thaw meat in the fridge overnight, never at room temperature. I'm done.
Hercules Poirot (1 month ago)
rubbish.... I cannot imagine a student in a culinary school who did not know all of these "tips" before started studying
john menard (1 month ago)
Dude taking a frozen anything and immediately cooking it is a no no and defenately not a secret. Thsts just basic cooking knowledge
Stefano Tellatin (1 month ago)
You are italian?
A Born Leader (1 month ago)
Who else is drooling for this guys windpipes
Cricket101382 (1 month ago)
You know it takes all of like 30 sec. of searching to learn all of these. No need for any schooling
patrick thorne (1 month ago)
I really want my 12 minutes back...this was useless.
Conner's Wish (1 month ago)
I'm a chef at dairy queen, I used to be a hot dog chef at 7-11 but they caught doing something unnatural so yah
aka fuckboi (1 month ago)
2:14 he just beat his meat...
Sher Lizz (1 month ago)
Don't use background music during a tutorial.
Mercy Grace Claros (2 months ago)
Eggs are cute, said Lovelyn haha
babs babs (2 months ago)
If these tricks are revealed only at culinary schools, what is this video doing on YouTube???????
James Staron (2 months ago)
I cook all food starting at frozen, ain't no one got time for thawing.
Solo Scripturo (2 months ago)
Has anyone ever noticed that if u sweeten something with sugar till it is almost sweet, u can add a touch of artificial sweetener and it makes the sweetness pop? Also in candy they add a little salt.
Elurxer ! (2 months ago)
Had to click off on the first one.. worst way to thaw something, very dangerous to leave something out to come up to room temp.
Elurxer ! (2 months ago)
I was talking about letting raw meats thaw.
James Staron (2 months ago)
Elurxer ! Well, I never have butter in the fridge. Never had a problem. From what I hear America is the only Country that put eggs in the fridge.
Shree R (2 months ago)
...and there goes the 11 minutes & 50 seconds of my life that I'll never get back...
Jamie Price (2 months ago)
get rid of the music
aicha970 (2 months ago)
Did he really said fry the egg for 45mins!!!!!!
Rooster Fam (2 months ago)
My sister went to Culinary Arts school, she showed me a few things. This is a great video.
MrCidVicious (2 months ago)
How are these tricks? This is common cooking knowledge and I'm no chef lol. The only trick here is this video!
Glen & Friends Cooking (2 months ago)
Learn to cook for real... without the hack 'hacks'. #LeGourmetTV
Rhonda Howard (2 months ago)
Who wants to cook an egg for 45 minutes??? HAHAHAHAHAHA
seancoyote (2 months ago)
The secret to a clear broth isn't that, its boiling the bones, then straining and then giving them a rinse then doing that what was instructed. Of course you can save what you strained off, but it isn't clear.
hektor6766 (2 months ago)
How thin should you roll your pancake dough? To avoid the dreaded cracked and broken pancakes?
Serai3 (2 months ago)
Best mashed potatoes: DO NOT boil them in water. Cook the potatoes gently in a mix of milk and cream, with a bouquet of herbs. The potatoes will be rich beyond rich, and you won't have to add anything other than a little salt and pepper. You can then use the leftover milk/cream for soups and marinades. :)
Chacha Mar-Mar (2 months ago)
Excuse me... that isn't "bread crust" That's a PIE crust. It's pastry, not bread. Not all dough is bread dough.
Chacha Mar-Mar (2 months ago)
Brightside don't warn you about overproofing... it's a thing.
Block Block Goose (2 months ago)
When you're mad that the knife in the Gordon Ramsey place setting was facing the wrong way. UGH.
Susan Wagner (2 months ago)
So many unsafe food concepts here...culinary school did not teach me those! Please please ignore the majority of these hints. Don't leave eggs out overnight, don't try and bring a steak up to room temp to cook--science has proven both of these methods to not be effective.
KA17 (2 months ago)
No need to fry the potatoes before mashing. Just let them sit in a colander for 3 minutes so they drain all the water off and while you're waiting heat the milk and butter you are going to add. Mash the potatoes first to get all the chunks out and start whipping adding the butter/milk mixture as you go. I've made them this way over 40 years and they are perfect every time. If you want more flavor, add a peeled garlic clove as you're boiling the potatoes. Very tasty.
Miguel Moreno (2 months ago)
leaving out foods like meat, eggs, butter out for hours is a terrible idea. the butter would be melted and make the dough hard to knead and bacteria could grow. smh
Richard Slackman (2 months ago)
I can't remember a video that received SO MUCH negative criticism . Maybe he should find another job ;-). Im LOVE eggs over easy. Is there a trick to flipping them so they don't stick ( add more butter to begin with I suppose. But flipping them so they don't break the yellow. I find it near impossible to flip two eggs over easy together. HELP PLEASE. What is the secret ????
J Ross (2 months ago)
Cut them apart in the pan and then flip each one separately.
boulder89984 (2 months ago)
I'm ready to fill out an application at Waffle House now. Wish me luck!
corbeau (2 months ago)
my mom told me most of these... Its just common sense in most cases. If they need to teach this master classes, my hope for humanity is gone.
Lily Cortes (2 months ago)
Wait your *SUPPOSED* to let the steak defrost *before you cook it!!*
dannydaw59 (2 months ago)
The voice sounds like the mafia boss in The Simpsons.
Cyb3rn3tiX (2 months ago)
With the garlic you can still use it in cooking you just remove the center stalk of the cloves =)
Beez (2 months ago)
If you really want to benefit people, lose the obtrusive music or other sound effects, which are very annoying because they make it harder to catch the spoken directions! I came upon this site by accident and really like some of the ideas that I was able to "catch" (i.e., hear properly), but if all your videos follow a similar pattern of loud "background" noises, I am finished with the site! I am, by the way, a great fan of Kikkoman products and would never use any soy sauce by theirs.
Jennifer shelonchik (2 months ago)
The fish one was pretty cool. I’m going to try it 😬
Ishkiia (2 months ago)
Too many misinformation in this video. not sure where you got your info but you should close those doors. The best part is the comments.
Steve Wodell (2 months ago)
Not very healthy
Scott Zuke (2 months ago)
VERY well done!! Thank you!
Voku Hila (2 months ago)
knife and fork lie the wrong way around 0:36
Y Welther (2 months ago)
Food safety issues when leaving foods to room temp
Susan Tchokreff (2 months ago)
Most of their tips are totally useless unless you have NEVER picked up a spatula in your life!
BBBYpsi (2 months ago)
After watching this video I am now a better chef/cook then Gorden Ramsey. Just ask the voice on this video he will confirm this.
Sebastian Ramadan (2 months ago)
After 10 minutes you mention onion... are you trying to caramelise the onion, or fry it? Because unless you bring the oil to a frying temperature (which you can test by throwing one piece of onion in to see if it starts crackling/bubbling slightly), you're going to end up caramelising the onion...
lia lorenzo (2 months ago)
NUMBER 3 is the dumbest thing i have EVER !!! heard u wanna bake pies and quiche etc etc and NOT burn yer crust place strips of aluminum foll around the edges covering only the crust DONT STICK A BOWL OF WATER IN THE FKING OVEN NUMBNUTS !!! that is an accident waiting to happen ...... vid reported
John Ransom (2 months ago)
Use duck eggs for lighter pancakes or any baking requiring eggs. They're bigger so adjust accordingly
NaNou HD (2 months ago)
im sorry but im not fan of butter XD
k burke (2 months ago)
<---- 4 + years in culinary arts school, none of this is correct !
Saluki (2 months ago)
Why is the music often louder than the narrator?
Kairi Loops (2 months ago)
Eggs to the room temp ? 😂🙈😱
GOWDER2414 (2 months ago)
Who hasn't seen all of this on the food network?
Cal G (2 months ago)
Lol. The poor unfortunate soul who somehow just get their onions right
Luke 2.0 (2 months ago)
Hated every single element of this video…the length, the content, the music, the animations and the narration.
Bill Abdallah (2 months ago)
What a waste of time
Tim Brown (2 months ago)
I was a world famous Chef... until I watched this life changing information. I changed my ways to be in alignment with this video and I was fired!!!! Poor video. It made me want to jump out a window!!
Gary Carpenter (2 months ago)
I fell asleep before the eggs got cooked.
GNJK (2 months ago)
trash content
AlexPat3d (2 months ago)
Cooking eggs for 45 minutes??? Or my English is not so good... How long I have to cooks fried eggs in the firt variant?
Darin Feir (2 months ago)
The best butter: Melt butter in well-buttered frypan, drop butter in, cook until buttered. Add butter if desired. Remove from pan, spread butter on buttered butter. Finish with a dollop of butter and stir in some butter.
Subwoofer (2 months ago)
Every body knows to let a stake thaw
Bilal Hasan (3 months ago)
Fried eggs at 7:27
Tennouseijin (3 months ago)
I love sweet pizza! Does it make me nobody?
toriless (3 months ago)
Pure BS! You are making people into cooks and foodie trash instead of chefs. You also forgot shallots! The most magical onion like option. You never mention herbs the guilty free magical ingredient in the entire culinary universe. Herbs with a little salt is the best magic you can use.
toriless (3 months ago)
Every worthwhile culture uses garlic, Chinese / Asian, Indian, Hispanic, Italian, French and just about any cuisine worth eating. I buy it by the pound and I only cook at home.

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