9 Easy Techniques to Instantly Make You a Better Cook
Simple techniques can make a BIG difference in the way you cook. These 9 cooking techniques are no exception. Each one is guaranteed to instantly upgrade your cooking game. Visit drinktrade.com/brian to sign-up and save $15 on select plans -- and get your first bag of coffee free.
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RECIPES REFERENCED IN THIS VIDEO:
BEEF STEW: • COMFORTING 1 POT BEEF ...
FAST CHILI: • 30 Minute Chili With S...
BASQUE CHEESECAKE: • Burnt Basque Cheesecak...
PAN SAUCES: • 3 Easy Pan Sauces To I...
ROAST BEEF & CHEDDAR SAUCE: • Roast Beef & Cheddar S...
CHOCOLATE CROISSANT/PAIN AU CHOCOLAT: • Beginner Friendly Flak...
CRISPY CHOCOLATE CHIP COOKIE: • The 30-Minute Thin and...
BREAKFAST BURRITO: • DELUXE Breakfast Burritos
QUESADILLA: • Truly Great Chicken Qu...
CHAPTERS:
0:00 Technique 1
2:35 Technique 2
4:01 Technique 3
5:50 Technique 4
7:22 Coffee break
8:15 Technique 5
9:24 Technique 6
11:12 Technique 7
11:58 Technique 8
13:33 Technique 9
#kitchentips #cookingtechniques #cookinghacks
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Dude. All the money and time you spent to not only show good examples, but bad examples is huge. This is literally my favorite cooking channel, for reasons like this (and the fact that everything I’ve made from you has been absolutely delicious).
Thanks very much. I hope showing the stuff helps drive home the point
@@BrianLagerstrom Just echoing the above sentiments, I'm a dude in his late thirties who stubbornly resisted learning how to cook for most of my life, and your channel has been both an inspiration and an invaluable resource. Literally has changed my life, and I'm not really exaggerating. Also the compliments I get for making your recipes for other people are very nice. ;)
My favoeir is pro mome cook. Esppaicly his older video He did this excet video , 5 year ago
@@mesiroy1234 learn English before the hate comments
I love it when he shows himself making stupid mistakes, like leaving the immersion blender in the container and walking away only to have it tip over. It makes me feel so much better about the stupid things I do and makes me so much more willing to try knew things and face potential failure and embarrassment. Brian let's us know it's okay, even funny, to be human.
As one of your non-american viewers, I really appreciate the addition of degrees Celsius in the video. Thanks! :)
one super underrated tip that is common practice in restaurants but not at home is serving hot food on hot plates and cold food on cold plates! Any time I'm cooking something hot I'll throw my serving plate in the microwave (or a low oven) before I plate and it keeps the food at an ideal eating temp for much longer. Same goes for cold dishes I'll pop the serving dish in the fridge or freezer to maximize the ideal eating temp! So easy to do and extremely underrated :)
I would never have thought of this!
Super useful tip! Thanks! I will try it. Tho, i think special plates are required, specialy for putting in the oven..
I literally worked at restaurants and forgot this 🤣@@pieceofpeace35
Does depend on the material! Ceramic plates can get damaged by the microwave over time - I just prefer to wash them under hot tap water for about 30 seconds instead
Totally agree. Aso, for anything I am adding syrup to such as pancakes, French toast, etc. is to warm it first. Hate cold syrup hitting my hot waffle.
IMO This is exactly the kind of content that sets you above and beyond the rest of the other KZhead cooking channels. This really makes me feel like I can grow my skills as a home cook. Huge props to you man!
Thanks DOC!
Exactly! Please, more content like this 🙏🏼@@BrianLagerstrom
Agreed all around. Your channel is the perfect balance between entertainment and education. Joshua Weisman leaned too into the entertainment aspect and it got annoying in my opinion. And some of the more serious folks like Kenji (whom I really love still to be fair) just sometimes are too in the weeds with the science and protocol for me personally. Keep it up Bri, let's eat this thang.
@@fattdamon5342 Well put, you’re absolutely right. A lot of them also got fancy using expensive or rare ingredients because they now have access to it. Like, I’m never gonna buy an actual truffle, I don’t need these kinds of recipes. Bri is the king of affordable and easy to find ingredients OR giving us plenty of alternatives and substitutes. Now THIS really connects with my everyday cooking.
@@fattdamon5342 One of the things that really comes through in Brian's content is his background as a line cook and how that informs his approach to recipes and techniques.
Learning to oven sear was probably the best technique that dramatically changed how I did my cooking. It cuts down on time so much and it's a lot more leisurely and makes cooking a lot more calmer instead of stressful.
It's one of my favorite moves. Thanks for watching
@@BrianLagerstromYour channel was the first cooking channel I ever saw to really do oven searing. Most of the time it was either to brown bones and veggies for stock.
Hi there, brief explanation on oven searing please? As my other comment noted, I do keto/ carnivore and eat a reasonable amount of meat. We usually cook it on the stove top and as Brian said, it's messy. I would like to not have that mess and the additional juices would be great for leftovers the next day. If you were cooking thick tri-tip or ribeye, how would you oven sear it? Would you put the pan in the oven to heat up with the oven first? Just a basic explanation would be really helpful. I appreciate it in advance. I do dry brine the meat for 24 to 48 hours in advance, this is a technique I have used for the past several months. You can do it with a roast or thick steaks, salt all sides fairly liberally and put the meat on a rack over something so that all of it is exposed to the air. It seemed weird at first to have a rack in the fridge with meat open to the fridge air but it doesn't create any odors. When you sear it it takes a very nice sear but doing it in the oven might up the technique considerably.
@@KyarrixLook up reverse sear. You can also do it in an oven if you want. Low heat, then high heat (broil) to brown.
This is so well put. Pan searing is messy, time consuming and doesn't always work that well. Last time I made beef stew I didn't bother.
First time I took a baking class, the instructor had each person scoop out a cup of flour and then weigh it. In a class of 15 not one of us got the same result and some were waaay off. That sold me. I’ve been baking and cooking using weight measurements (preferably metric) ever since and get annoyed at recipes by food creators who still cling to volume measurements. I have no idea why my fellow Americans seem to be so resistant to it-almost violently so, like it’s the first step down the path towards woke socialism or something 🙄-but it’s a never ending battle. Thanks for fighting the good fight.
Some really act like it’s a crucial part of American identity to prefer volumetric measurements over metric 😂 But metric is just so much more accurate
@@Diana-qp2rwDoesn't even have to be metric. Use lbs or oz by all means, but measuring by weight will always be more exact than volume.
THANK YOU - And thank you for taking the additonal step and showing us the difference, and not just telling.
Glad you appreciate that. It took a whole day haha
@@BrianLagerstromThe roast chicken comparison blew my mind! I so appreciate your attention to detail.
Babish gave me a hobby. Weissman gave me a skill. Lagerstrom gave me a superpower. Seriously, the extent to which your videos have elevated my cooking is crazy. That one pot spaghetti recipe still blows peoples’ minds when I cook it for them, and let’s be real…spaghetti is so ubiquitous that it’s rarely mind blowing lol
11:58 "Mise en place" skyrocketed for me when I learned to *buy & use lots of small bowls for prep* (& one big one for waste like onion skins & stems). I used to think those small bowls were relentlessly stupid & unnecessary, now I can't live without them & it makes most steps of any dish nearly impossible to forget.
I have done the mise for years; turns out I was coping with the faulty working memory portion of my ADHD. His comment about realizing you don't have something before you put food on the fire hits home as well. The best part though is since everything is chopped and measured, you can clean a few dishes or wipe down your cutting board while the food is cooking. I've been doing a lot of Asian dishes lately, and for a stir-fry, you have 5-10 min tops of cooking. Trying to do it without prepping everything first is likely going to lead to a lot more failures.
A big, $15 stack of stainless steel prep bowls in various sizes is probably the most impactful thing i've ever bought for my kitchen
I arrange my dry ingredients on a dinner plate, clockwise from 12 in the order I'll need them. I'll leave a space if it's a wet ingredient and I can't fit the bowl on the plate. As long as it's just chopped veggies and not raw meat then I'll also use the plate to serve up. Makes it foolproof and minimal extra washing up.
But all that washing up though...
Me too! I have a lot of little glass dishes, but recently added deli containers. It helps so much!
You should be very proud of your video productions. Over the last ~year that I've been watching your week-nighting and other videos I have picked all of these tips up and they have all truely made our cooking and eating so much more enjoyable from where we were 2 years ago. Not to mention I've lost about 20 lbs, Cheers to you, Bri!
Thanks so much for watching Brad
#10.) Shred your own cheese. 💯
Tip 9 is also great for hot sandwiches. I like to wrap mine in foil and let them sit after getting out of the pan. Helps melt cheeze and steam the inside of the bread so it’s softer.
100%, definitely do this for breakfast sandwich / burrito / bagel situations. Wrap in foil or paper and let everything rest for a few minutes, and it’s so much better.
I do that but with parchment paper. foil would work better probably. great for chopped sandwich hoagies though
Oh yum!!! Never thought about wrapping sammies to get the cheese nice and melted, without burning the bread. I'm definitely going to try this. Thanks for the suggestion!
10th tips you showed us but didn't mention is resetting the electronic scale when adding ingredients to the same bowl instead of measuring them separately. So simple but saves so much time!
Also, common sense....
@@derekwalters2826 It's not. Most people I know don't do it that way and neither did I.
In this video, you can see that he was tare-ing the scale when he was adding the three liquids
@@markbanister5534 Yes, that's what I was saying
You solved my meat problem!! It was always too wet!! I made some salmon today and I dried the heck out of it, then salted and let it sit for ten minutes. Threw it in a pan and it was the best salmon ever. Your advise of “dry your meat” will change my cooking forever. Thank you!!
Brian I have been cooking and baking for well over 50 plus years. It does not mean I have nothing to learn. Thank you for taking the time to present this video as I have learned new techniques .. the whys and how's. Much gratitude.
I basically learned my very humble cooking skills watching all of Alton Browns good eats episodes (back in the day), you have officially taken the spot as my number one favorite cooking instructor 😊 Sidenote, please never be a host on a completely staged reality cooking show 😂
Totally agree with you on this. I learned so much from Alton Brown and Emeril over the years but the food network has become an absolute joke. Thanks to people like B-man, Jim at sip & feast, Ethan C. and a few others, we can still learn real world skills and valuable cooking techniques.
I just found you last week and I'm already getting compliments from my family on how much better my nightly dinners have been tasting. I love the quick/easy meal ideas and basic tips. Thank you!
Info is immediately helpful and well-condensed. 'This is what happens if you make this mistake' has been so helpful for me to improve my cooking. Honestly, this is my favorite YT channel now. You're killing Bri
Man I'm so glad to see your channel blowing up!!! Been with you since around 200K subs. Well deserved success Bri!!! Definitely my favorite cooking channel along with Jim over at Sip & Feast.
Jim is legend. Thanks for Being here.
Thanks for talking about the importance of salt. Many people erroneously think that salt is necessarily bad for you. If you don't suffer from high blood pressure or other vascular conditions, well-seasoned food is not necessarily bad for you. It makes vegetables and other healthy ingredients taste way better which makes you eat them more.
And even the "avoid salt if you have heart / blood pressure issues" is, itself, up to scientific debate
Wow, finally a cooking channel that helps me understand how to improve my cooking, what have I been watching up until this point?? Thank you!!!
Getting surface moisture off of meat helps a ton. Putting stuff on a wire rack in the fridge overnight is great too
I learned this from grilling whole fish. If you dry out the outside of the fish with a fan or in the fridge, it grills perfectly and looks like a food magazine cover shot🙂
Your detailed explanations are very well known among professional cooks like us. But the average consumer can often hardly understand many things due to the lack of knowledge about food chemistry and other scientific principles. It's good to see someone who is able to break down the complicated scientific phrases and translate them into plain English.
Finally someone said it! Measuring is essential! I hate recipe's starting using cups, spoons etc. That's one of the main reasons why I love your vids Bri - you measure things properly. PS: I'm an engineer
Are you? He promotes "weighing", not "measuring"
Dude. This is wonderful stuff! I HATE cooking meat because I am so bad at it and you’ve given me some really solid ways to improve my techniques here. Thank you!! 👏🏻👏🏻👏🏻
This is probably the most informative cooking video I have seen in a very long time. I make a lot of these mistakes, and can't wait to use my newfound knowledge for some dishes! Showing the examples of what not do also really helped because I can recognize, oh that's why that happens!
I love this kind of videos where you share your best tips! It's really helpful
Very few cooking "science" and technique videos on KZhead. Always love and appreciate videos like this
Wow! This is so helpful, thank you.
By far my favorite cooking youtube. Helpful, reasonable, down to earth and every recipe has become a family favorite. THANK YOU
Love all these tips! I'd already picked most of them up from watching your previous videos. They really do work!
Thanks, these tips are gonna be so helpful.
Truly amazing advice! Thank you, Brian!
Wow, your tips techniques are priceless! Thank you for sharing!
The vegetable steam finish is a game changer for me! Thanks
the steam finish was a huge discovery among a few others. awesome tips
Thanks Brian!! This was really helpful🥳🥳
Thank you. Two thumbs up. Have been doing some of them but still learned several techniques that I'll put to instant use.
You’re the best. Full stop. Appreciate you so much!
That fact that you weigh everything out is one of my favorite things about watching your videos. It’s super accurate, consistent and takes virtually zero effort.
Your videos are awesome Brian! Thank you.
so thankful for having found your channel after i decided to be more consistent with cooking my own meals, love these tips!
Amazing Brian! You are my #1 cooking channel on the KZhead's and this vid is a notable example of why, I learn something new every time!
These are great tips. The steamed veggie after roasting tip is something I've needed. This will definitely raise my game.
Thanks afain for your great content Brian. I appreciate that you're teaching folks to cook, not just execute recipes.
Nice. Seriously, well done . Techniqus 7 and 9 were particularly eye opening to me. Thank you
Over the last 5 years or so I've been on my own personal growth as a home cook. I've learned all but one of these in that time. The preheating the sheet pan one is great! I learned that one from your video with the sheet pan fajitas!! Whenever someone mentions wanting to learn to cook or get better, you're one of the 4 or 5 channels I recommend just because of this type of stuff. I'll also finish with a 10th tip that is usually my number one tip I offer when people ask me about cooking better. "The secret to learning how to cook is to be willing to order a pizza!" There will be times you are going to try something new and outside of your comfort zone. You have to push your skill if you want to get better, but the fear of trying something, messing it up, and then having nothing to eat is a real concern. When I plan on trying a dish dish or technique, I also have the idea of I can go get a pizza or something else. If I'm not worried about having dinner to put on the table, then I've removed that barrier to try something new.
Thanks Bri!!! That last advise about steam finishing was a gaaaaame channngggeeer
I really appreciate videos like this, I knew a couple of these techniques but I'm looking forward to using all of these in my cooking.
You are the best. I thank you and those who eat my food thank you!
Good points all. And your "dope chili" is the best recipe of all. Thanks, Brian!
Loved watching this! I already do some of them and the rest are great (easy) tips to make meals even more amazing!! Thank you!! 🙏
Really great video Brian. Thanks.
The tips themselves are great but the explanation behind them really takes it to the next level. Thanks!
Awesome video thanks!
"thanks for your fun comment in advance" gave me a good giggle
Great video and thank you for taking the patience to be so much analytical.
THANK YOU for this OUTSTANDING video!!! These are truly useful but simple steps that I will start using immediately!!!
The tip for shrimp will be a game changer. Never thought of covering for a gentle steam. Thx!
Brian,thank you for sharing all your culinary knowledge.I love your recipes,every time I make them they are a success.
I thought I would already know whatever was in this video, then you hit me with the steam finish. Always something to learn. Great video again Brian.
#9 the steam finish is new to me! Thank you!
Really really appreciate you showing comparisons and bad examples all the time. That must be so much extra work and effort you put into this. Thank you! Every video I learn something new from you. I did not really cook by your recipes yet but my wife and I LOVE watching you cook. Fav cooking channel!
EXTREMELY awesome aaamazing TIPS ! Thank you, Bri !
This video is worth saving. Totally agree with you on #8. It makes all the difference
I've commented before that I'd love to see more theory and technique videos from you in addition to the usual recipe vids... and you have delivered! Great stuff here.
This is your best video sir. Well done.
Steam finish is what my kids and I have been missing!! Thank you!
Thanks for the tips! I have learned some of these from your other videos and they are very useful. Searing in the oven is a total game-changer. Your videos are fun to watch!
Fantastic content. I do nearly all of these and it's great to see the explanation for some of them -- along with comparisons of how much following these tips can level-up the end product. Really nicely presented, too. Cheers.
Nice! You’re the reason I bought a kitchen scale, way back in the Weeds & Sardines bread making era. I can’t live without it now, especially for French press coffee.
appreciate you for this video thank you ❤
Thank you so much for making this video. A lot of practical tips that are easy to use.
I love your content, Bri! Thanks!
Your insightful techniques are what elevates your channel over others for me. Thanks for the great tips!
Love this! This is what I’m talking about!
Seasoning is an art and the most underrated part of cooking Thanks for the video Brian 😎
Agree. Thanks John
This was awesome, thank you! More please!
You remain the don of KZhead cooking. Your channel is always a pleasure and always educational. Keep up the great work!
I cant get over the cinematography and editing! So clean, pleasing to watch..not to mention the quality of sound.. and ooh, the content! :)
*Shouting with joy... I LOVED THIS VIDEO SOOOO MUCH!!! Thank you for all these techniques.
This is one of the best videos for cooking I have ever seen. You gave us techniques that cost no money and used terms used in actual kitchen and explained them well. Thank you bro!
Loved the side by side on the chickens, really proved the point in a way that's hard to ignore and a huge win compared to the effort you need to put in. Congrats on the 1MM subs, you earned it!
Thanks man! Love the dry brine plug. I am a huge fan of dry brining, especially for large cuts!
Thank you for your knowledge~ I have yet to organize my schedule to start practicing cooking for the first time but your videos motivate me to start
Thanks again Bri! Been a big fan of gram measurements for a while, but some great seasoning and drying tips!!
Thank Brian, your are my favourite cook ! La bise from France
Amazing! Thanks! 🤍
I'm a heavy consumer of youtube food content but there was a few tips in here i haven't seen anywhere and I'm going to implement. Thank you!
1. Pat dry all meat, fish, seafood before cooking it 2. Add salt as you go 3. Measure with grams/weight versus volume - to get consistent results in food projects, not always necessary for 4. Press meat (and french toast, quesadillas, etc.) into the pan, firmly for 30 seconds 5. Oven searing and broiling 6. Dry-brine your meat 7. Pre-heat your sheet tray 8. Mise en plase - prepare in advance, watch video, and gather ingredients before adding heat 9. Finish cooking vegetables with steam, especially fibrous ones
Just wanted to say thank you! These were all great
So much invaluable info in this one! I’ve always loved that your videos teach us to be better cooks along the way, not just recipes. I hear your voice say “at the pro level we season as we go not all at the end” almost every time I cook. Thanks, Bri!
Loved this! I knew most of these tricks (except the last one!) and almost all of the ones I already knew, I've previously learned from Brian's videos! Cool to have them in one place, I am passing this along for sure
All the effort and money in this video are greatly appreciated. Thanks Brian, you're the man!
Hey Bri, you are a great Chef in many people hearts, very kind of you to give professional tips to home cooks like us! Your KZhead videos are valuable and worth to spend quality ingredients and times Thank you 🙏❤️
Excited to try the steam finish technique. I stopped roasting broccoli because it would come out so dry but sounds like this will solve that.
Thank you Brian God bless you and your beautiful family hugs from Angola in African
You've become one of my top chefs on KZhead. Where others have been reduced to gimmicky videos you keep making good stuff that teaches us a lot. Thanks dude!
Practicing cooking in a wok really forced me to get my “mise en place” game on point. Love this video!
Thanks for these great advice.