00:00knowledge makes you stupid it's one of
00:02my favorite coats of all time and I am
00:04super guilty of it often I forget that
00:06I've been a professional shift for 20
00:08years and what comes naturally to me
00:10sometimes doesn't come natural to every
00:12single home cook so we Googled the top
00:1410 things people struggle to cook with
00:17and I'm going to run you through them
00:18nothing crazy nothing fancy just good
00:21honest home cooking first up the one
00:23everyone struggles with for some reason
00:25I have no idea why rice first things
00:28first retrieve your rice cooker if you
00:30don't have one go buy one they're like
00:32$15 and if you can't afford that don't
00:35stress cuz I'm going to show you a way
00:36how to do it with a pot later on add
00:39your rice and general rule of thumb you
00:41want about a/4 of a cup to a half a cup
00:43of raw rice per person depending on how
00:46big of an eater they are next to the
00:48sink cold water work it around drain it
00:51off and you want to do that three times
00:54in your rice cooker and you want to add
00:56enough water so it comes up to the first
00:59knuckle make sure it's flat turn it on
01:02push the button rice done 25 minutes
01:05later woo give it a Fluff there you go
01:09beautifully cooked Thai Jasmine rice and
01:11the best thing about these rice cookers
01:12is that they keep it hot for you so put
01:14it on whenever cuz it will just keep it
01:16hot as long as you need next up let's
01:17show you how to make some kenoa
01:22Canoa I guess I'm the only one that
01:24thought that was funny pretty simple 2:1
01:28lid one of those two of these just water
01:33you can actually use chicken stock as
01:34well if you want or any stock you want
01:35at all add a bit more flavor pinch of
01:37salt bigger than that give it a stir and
01:41heat bring it to a simmer turn the
01:43temperature right down really slowly
01:45cook it for about 15 minutes turn the te
01:48off leave the lid on for 5 minutes
01:51BOS 20 minutes later give it a nice
01:55fluff and there you go that's what
01:57cooked quinoa should look like nice
01:59light fluffy lots of individual grains
02:02and as far as serving sizes are
02:03concerned you want about 1/4 a cup of
02:05dried quinoa per person asparagus one of
02:08my most hated vegges growing up and now
02:10it's probably one of my top three I love
02:13it there's a couple of ways to cook this
02:14in fact there's multiple ways to cook
02:16this I'm going to show you this way now
02:18which we're going to grill it you can
02:20also blanch it like we're going to do
02:21with the broccolini later take your
02:23asparagus and remove the rubber bands
02:25save that for I don't know something you
02:27know trim the bottom there's all this
02:29rumor you go like this and where it
02:30snaps is the best place I kind of think
02:32it's bollocks use your best judgment I
02:34usually do about 2 and 1/2 CM which is
02:37about an inch onto a little tray they
02:39come in all kinds of sizes I like the
02:41really nice little thin ones my other
02:43rule for asparagus is I only eat it when
02:45it's in season that the country that I'm
02:47in I am sick of seeing imported
02:48asparagus if it's not in season just
02:51don't eat it choose something else olive
02:53oil season with sauce onto the grill
02:57hopefully it doesn't get stuck like mine
02:59just did nice hot Grill won't take long
03:01maybe 3 minutes once you see the
03:03asparagus get a bit Greener and more
03:05vibrant it's probably ready to
03:10flip there you go it's good to go like
03:12that but bonus points I think that
03:15really elevates it little bit of lemon
03:17zest grilled asparagus absolutely
03:20delicious y pork belly now there's lots
03:24of ways to skin this cat this is the
03:26most simple method requires no time no
03:28preparation and you should get a pretty
03:29good result flip it over little bit of
03:32oil rubp it in the oil is more of a
03:35binder than anything else salt and then
03:37season it with whatever you want fenel
03:39seeds work well Chinese five spice works
03:42well I'm going to use a bit of fenel
03:44pollen cuz I'm fancy like that and some
03:46pepper now we're going to flip it back
03:49over you see how it's got a big divot in
03:51the middle we don't want that grab
03:53yourself some foil and use that to prop
03:56it up it's probably a bit too much so so
03:59that the skin is nice and level now
04:02there's lots of methods you can score it
04:04you can poke holes in it like I said
04:06this is the most simple method and we're
04:08not going to do any of that and I
04:09guarantee this skin will still crack
04:11make sure it's nice and dry little bit
04:13more oil on the top rub it around season
04:18salt oven's on 180 we're going to leave
04:21it in there for an hour and then we'll
04:22come back 1 hour later woo it's looking
04:24good see here we got some good roasting
04:26color but now we need to get that top
04:30turn your oven to grill on high close
04:32the door don't go far cuz this will
04:36quick all right it's been on grill for 5
04:39minutes let's have a look we are looking
04:41good a little bit longer turn it around
04:45let it do its thing but you really need
04:47to watch it at this point it'll go from
04:49nice crackling to burnt and bitter in a
04:51matter of a second that was very
04:53dramatic all right I'm pretty happy with
04:55that I'm going to let it rest and then
04:56we'll carve and have a
04:57taste all right let's see how I did
05:00remember we didn't do this overnight
05:05juicy and a respectable amount of
05:10crackle could you get that crackle a
05:12little bit better with some more
05:13technique and time absolutely but this
05:16acceptable next up corn Silverside corn
05:19beef whatever you want to call it it's
05:20delicious it's super affordable it's
05:22delicious hot with potatoes it also
05:24makes fantastic sandwiches anyway let's
05:26cook it pot beef with water now this
05:31first time we're not actually cooking it
05:32we're just getting rid of some of the
05:33impurities we're going to bring it to a
05:34simmer we're going to take it out and
05:36we're going to refresh it and add some
05:37arom mats let's get the Mira ready
05:49garlic bay leaves two and everyone
05:53that's going to get in the comments and
05:54be like I never ever taste a bay leaf
06:01least peppercorns I have white ones here
06:04black ones also work well let's say 10
06:07so don't really need any salt that
06:09thing's Brin it'll be salty enough as it
06:11is 10 minutes later pull the beef out
06:15and you see all that scum that's what
06:16we're trying to get rid of so time to
06:17clean the pot and we'll get the beef
06:19back in there clean pot back on the
06:20stove beef back in onions carrots celery
06:24garlic bay leaves and peppercorns cover
06:27with fresh water turn the heat on and
06:29bring to a simmer once it's simmering
06:31turn it right down low put a lid on it
06:34going to cook it for 30 minutes every
06:36500 G of beef you've got Dad what's 500
06:39G of beef in that other silly thing that
06:41they use that's 1.1 lb for all my
06:44American friends 1 hour
06:47later looking good tell you what it
06:49smells pretty good going to use a probe
06:51just more to kind of feel the resistance
06:54and that feels pretty good at this point
06:56trick is with this is you don't want to
06:57overcook it so what I'm going to do turn
06:59the heat off completely we're going to
07:01let it rest in the liquid for a good 25
07:04minutes and that will still keep its
07:06temperature all right this has been
07:08resting for like 25 minutes now you can
07:10see it's still nice and hot pull it out
07:13and we'll slice some up so you're going
07:15to carve Against the Grain you can see
07:17here the grains are going like this so
07:19we're going to carve this way nice and
07:22thin this reminds me of uh brookly salt
07:27delicious yum nothing wrong with that at
07:29all beetroot this one is pretty easy I
07:32like to do it this way cuz I like to
07:34peel them after instead of before you
07:36can also just cook them like you would
07:38potatoes starting them in cold water but
07:39then you're going to have to peel them
07:40before and that just gets messy take
07:43your beetro aluminum foil one
07:47each beetro in drizzle with oil season
07:52salt wrap them nice and tight and onto a
07:56oven 180° oven which is about 350 F
08:00roughly an hour it's going to be between
08:0255 minutes and an hour and 20 depending
08:04on size of the Beet troop these are
08:06relatively big I'll check them in an
08:07hour so these actually took longer than
08:09expected they took about an hour and a
08:10half but you can see when I put a skewer
08:13in there they come out they are fully
08:15cooked now these are going to be very
08:17hot so we're not going to be a to peel
08:19them just yet but we can take them out
08:21of the foil take them out of the foil
08:23let them rest for half an hour and then
08:25we'll come back and we'll peel
08:27them all right to peel these it's highly
08:29recommended you put some gloves on
08:31you're going to get very pink fingers
08:33but it's really simple you simply push
08:39away now you can slice these however you
08:42want if you want to slice them into big
08:43rings with burgers or even just little
08:46wedges like this make a delicious salad
08:48just going to dress it a little bit of
08:53delicious rice in a pot if you don't
08:56have a rice cooker I don't know why
08:58maybe you're an Airbnb you just don't
09:00have one you need a pot with a lid put
09:04your rice in and same as before you got
09:08it the same measurement as before do
09:12knuckle lid on temperature to medium
09:15high we're going to bring it up to a
09:17simmer then we're going to turn it right
09:19down and let it go for about 20 minutes
09:22till it's fully cooked with a lid on the
09:23whole time all right this is simmering
09:25now turn it right down as low as your
09:27element will go place a lid on it and
09:29we'll check it in 15 minutes but it's
09:31probably going to take closer to 20 22
09:35cooking 20 minutes later woo look at
09:37that give it a fluff and if I've done it
09:39right it shouldn't have even stuck to
09:40the bottom all this chat about getting a
09:42rice cooker and you don't even need one
09:44broccolini another one of my absolute
09:46favorite vges and it's super simple like
09:48I was saying with the asparagus you can
09:51also Grill this but I would recommend
09:52that you blanch it briefly first
09:54otherwise it might take a bit long cuz
09:56the bottoms can be a little bit Woody
09:58you can also use this technique with the
10:00asparagus if you don't have a Grill open
10:01your broccolini trim the bottoms off you
10:03don't need to trim much a centimeter
10:05what's that half an inch and then you're
10:07going to go through them match up sizes
10:09the reason we do this is cuz we want it
10:11to all cook the same so these you don't
10:13need to touch these are too fat simply
10:15run a knife down the center so that
10:18they're are similar size to those to the
10:20pot lots of boiling water season with
10:23salt and it goes you're going to cook us
10:25about 3 to 4 minutes probably in more
10:27water than I've got to be honest
10:30all right just over 3 minutes later and
10:31these are pretty much good to go you can
10:33see that they've still got some Bend but
10:34they do snap I like to drain them onto a
10:37rack that way we can season them again
10:40now these are good to eat like this but
10:42if you want to level it up a bit little
10:44bit of good quality olive oil just like
10:45the asparagus nice bit of lemon
10:48zest and even a squeeze of the juice
10:51time to Plate now if you were going to
10:53grill this like I was talking about at
10:54the start you'd only cook them in the
10:56water for a minute at Max when you pull
11:00them out of the water if you're going to
11:01grill them straight away you can put
11:02them straight in the grill if you're not
11:03going to grill them straight away you
11:05need to cool them right down in ice cold
11:06water dry them off and then you can grow
11:09them to order when you're ready but
11:10there you go broccolini couldn't be
11:12easier delicious healthy what's not to
11:14love roast pork now I have done a full
11:17video on roast pork with sides the link
11:19is up here maybe here I don't know check
11:22it out if you want to this is a very
11:24quick way to get this piece of meat on
11:26the dinner table this is a roast pork l
11:29loin skin yum oven tray bigger than the
11:33one that I've got on here skin is nice
11:35and dry again you can school this if you
11:38want if you're in a hurry don't stress
11:40just add a bit of oil rub it all over
11:42you can also season it more if you want
11:45today we're going really simple just
11:47lots of salt so we're going to do this
11:48in a different temperature and time to
11:50how we were doing the pork belly before
11:52we're going to start this really hot
11:54crisk up the skin then we're going to
11:56turn the temperature right down and
11:57we'll continue to cook it until till
11:59it's cooked through to the oven in she
12:01goes that oven is on 240° C which is
12:05460 464 de F we're going to leave it in
12:09there for half an hour then we'll check
12:11it and turn it down to 160° C which is I
12:16fah all right that took longer than
12:18expected that was about 45 minutes at
12:20240 we're going to drop this down to 160
12:24which is 350 F 320 F we're going to cook
12:28this till interal temperature of 70° C
12:32which is about 160° F these conversions
12:36I'll never get used to them I reckon
12:38that's going to take at least another
12:40hour but we'll probe it after 40 minutes
12:42and see how it going all right so that
12:45has been almost 2 hours to get that it's
12:47just cracked 70° C but I'm super happy
12:51it how good does that
12:53sound the obligatory knife scrape anyway
12:56like all big pieces of meat you got to
12:57restr it so we're going to AR rest this
12:58for for like 20 minutes I'll even
13:00probably let this one go for about half
13:01an hour then we'll carve it up and see
13:03how it is in the middle all right turned
13:05out pretty well this we're rested it for
13:07a while let's cut it
13:10open oo look at that still nice and
13:14juicy delicious I actually don't even
13:16care about the meat I just want
13:18that yum Excuse me while I stuff my face
13:21with pork pan fried salmon with crispy
13:24skin so tasty fry pan on a medium high
13:28heat now you can use a stainless steel
13:29fry pan like I am a cast iron a nonstick
13:33if you want to whatever you want the
13:35trick is once the salon hits you don't
13:37move it until it's got a nice crust it's
13:39got some nice salmon with skin on here
13:41I'm going to season it generously I like
13:43to use flaky sea salt when I'm doing
13:44fish just think it adds a nice little
13:47extra textural component I also use
13:50olive oil when I'm cooking salmon decent
13:52amount in the pan and make sure you let
13:54it heat up before you put the fish in
13:56there where it will stick and I'll laugh
13:59oh won't laugh and the int the oil is
14:01hot enough when it just starts to
14:02Shimmer and it almost thins out a little
14:04bit you should see little light Whispers
14:06of smoke but you don't want it full rage
14:08in Smoke take your fillet of salmon and
14:10very carefully lay it away from
14:14you once the Salmon's in turn the
14:16temperature down to like a medium you
14:19don't want this to kind of get too crazy
14:21use a fish slice or a protein press just
14:23to give the salmon a night a nice Light
14:26press make sure that skin is completely
14:29in contact with the bottom of that pan
14:30also ideally you don't want this to
14:32happen you don't want the salmon to kind
14:34of be up half the edge but if it does
14:37happen don't try and move it just leave
14:39it there so right now this pan is on
14:41very low if you feel like the pan is
14:44getting too hot the easiest way to take
14:46heat out of it just lift it off the
14:48element you really got to control the
14:50temperature here you don't want that oil
14:52like raging hot you don't want heaps of
14:54smoke coming off this nice controlled
14:57cooking so what you're looking for for
14:58as you can see here where I'm pointing
15:00that the color of the skin is starting
15:02to change and the flesh is starting to
15:04cook once this gets about half a cm to
15:08almost a CM up it should be time just to
15:10flip it all right I'm feeling confident
15:12that we're at a good spot here what we
15:14need to do is to flip it we're going to
15:16lift the edge up just carefully we're
15:18going to make sure that the skin is not
15:19stuck and then we're going to seal the
15:21outside edges before we flip it onto its
15:23belly part here what that does is just
15:25seal the at the sides before we actually
15:27have its final will cook on the belly
15:29part so just edging it up carefully seal
15:33the end onto the other
15:36side and then onto the
15:43belly all right that's been cooking for
15:44about 3 minutes on its belly time to
15:47pull it out worth noting these will be
15:49cooked about medium in the internal
15:51won't be fully cooked through if you do
15:53want it fully cooked through maybe take
15:54it for about 5 minutes and turn the
15:56temperature down a bit there you go
15:57crispy skin salmon only takes about 10
15:59minutes to pan fry and it's absolutely
16:01delicious full of Omega-3s and all that
16:02good stuff so there you go the 10 most
16:05common things searched how to cook I
16:07hope you took something from this like
16:09this video if you took anything from it
16:11subscribe if you're not cuz most of you
16:13aren't for some reason and we'll see you
16:15next week for another recipe peace
![Welp, Here's what the Fed *Just* Said [Fed FOMC Minutes]](/_next/image?url=https%3A%2F%2Fi.ytimg.com%2Fvi%2Fl8u23oq1E9E%2Fhqdefault.jpg&w=3840&q=75)
