100 Most Asked Food Questions, Answered

Idk if I've ever felt so understood as much as when it took 1.2 seconds to answer what's the worst part about cooking? easy, cleaning NEXT hahaha

I like this confident, mature you. I know everybody else likes the messing around, hilarious stuff, so I wouldn't suggest you stop that, but this was fun to watch.

Not sure if it's something in the US but in my country (Hungary) you can actually take your used fry oil to the gas station, you can dump it there for free and they reuse it for biodiesel. We also have designated dumpsters in some of the shops where you can dispose it and they'll do the same.

"One of the most annoying things you could ever do to me is me make something for you and without you even tasting it putting hot sauce on it". Bro I felt that in my soul. A few years ago I made Bolognese completely from scratch, took me about 5 hours and my housemate's partner put fucking BBQ SAUCE in hers without even tasting it first. I was so offended.

10:33 I actually want to add onto this one as there's some advice I got from my mom as a kid that I think pertains to this: you should always make a recipe exactly as its stated until you have it down. Once you have the recipe down, that's when you should change things because you already know how it should taste and look in comparison

Only thing I would defend for culinary school and you rarely learn in restaurants, is that (at least where I studied) I got a class that taught us how to be economically concious when opening/working in a restaurant, developing recipes and the overall cost of thing that don't always involve food directly

For the cacio e pepe question: Your cheese is clumping actually because the pasta water and pasta itself is too hot. Cheese melts at certain temperatures but pecorino and parmesan congeal at around 175-180 degrees F and once the cheese congeals there is no saving it. So for perfect cacio e pepe move the pasta around a ton but also use a thermometer to make sure the pasta water is at around 150-160 F, you can achieve this by putting some pasta water in a separate cup or container and letting it sit for a minute or so.

On behalf of the ramen del barrio crew thanks for the shout out!

About the whole chilling cookie dough thing, the most important factor has been empirically proved (By Anne Reardon, professional food scientist and owner of How To Cook That), resting your dough is more important than cooling.

My husband is a chef and just like you, never went to school for it, learned from the best chefs in Italy and the US. He taught me so much too and I'm more confident in the kitchen. I've always loved your videos, you're very knowledgeable without taking yourself too seriously!! You look fantastic BTW!! Your hard work is showing!

Alton Brown and Bourdain were on the only food/cooking shows I could actually enjoy. I learned so much about food and life from those dudes.

I love the confidence behind, "You can't mess up frozen French fries" when it was literally the only time I ever set my stove on fire. I probably should have waited for the friends to defrost a bit

RE: too much salt question. I have saved a few dishes that had become too salty by putting in a few cubed potatoes. The potatoes absorb the salt. Obviously, this would depend on the type of dish, but just putting it out there.

Here in Brazil, it is common to not wash white rice, however, we do fry it before cooking. Yes, BEFORE adding the water, we fry it a bit, it achieves the same goal of not being mushy, plus it imparts some nice flavor

I don't know if you realize this, but this video is probably going to make a lot of people REALLY like you even more as a chef!

the oil congeeler I think is literally illegal in Italy and soo many EU states because we collect oil to use the exhausted oil to make biodiesel and some organic base material (like wax, fertilize, soap and more)

8:24 'I love it as a hobby. Do you think it's worth pursuing as a career?' "All you need to ask yourself is, is cooking something you love and does it make you happy? Because if the answer to those two questions is yes, then that's something that's always going to be worth pursuing " Thank you Josh ❤

For the mushroom question, i worked in a kitchen for a while as a prep cook. Most of the time, we would wash our mushrooms in a bucket of ice cold water (not ice water) very quickly. We're talking seconds. Shrooms go in, a quick swirl with a wooden spoon, and are immediately removed before they get water logged. Not sure if this was "proper practice" but it worked well for us.

Different type of video and very enjoyable. Salt content is my bug bare, i like salty and most i cook for don't. Easy to adjust on steaks for individuals but difficult on stews etc that are based on liquid

So generally I do not comment because I've learned a lot from your shows.However, you said something that made me think.I once used a kitchen aid stand mixer because I have bad wrists, Due to my cancer spreading to my bones making them weaker. With that said, I used my kitchen aid far more often for bread and unfortunately, unless it's made for the industry, it's not tough enough to handle the proper kneading. Yes, by hand is mostly easy, but again, for me, has become painful - just FYI, I'm only 40 - NOT 80. But I am terminal, but I LOVE to cook. Anyway, I digress, my entire point is the more bread you want to make while using a stand mixture.I would start suggesting the Bosch mill. It's a beast and handles LARGE quantity tight dough without overheating. Just saying, point your fans in the most helpful direction! Thank you for All of your awesomeness!! Love your recipes 😀