1時間未満で料理を学ぶ

1時間未満で料理を学ぶ

Nick:
I’m going to be cooking nonstop for the next
24 hours straight, and during that time, I’ll teach you everything I know about cooking. By the end of this video, you’ll have the
tools to go out and cook anything you want. We’ll start with simple but important
topics, such as choosing the best equipment and ingredients you should have at home. Then we’ll move on to a few basic
techniques, such as making brown butter or doing a simple stir fry. And eventually we’ll move on to more
exciting and complex dishes such as shrimp scampi, buttermilk fried chicken or steak
with a red wine reduction sauce. All of this and more is in my new cookbook. This book right here will help you get to
the next level. I’ll sign a few of the copies for anyone who
orders from the link in the description below. And for every pre-order that we get,
we’re going to donate ten meals to those in need through the Farmweek project. It is currently 12:00 pm on the dot. Let’s jump into our first lesson. First up, ingredients and equipment and make
sure to take notes. Because for me, these are must have things
in your kitchen. The most basic and important tool in cooking
is an eight inch chef’s knife. It’s the most well rounded knife you’re
going to find. I’ll explain a bit more later about my
philosophy behind knives, but all you need is an eight inch chef’s knife and a sharpener. And if you’ve ever stepped foot in a
kitchen, I’m sure you’ve seen something that looks like this. This is called a honing
rod. It’s not a knife sharpener. What this does is allow the sharpness on the
knife to last longer. It doesn’t make it any sharper. As you cut, the bottom of the knife will
flatten out and this will pull it back together, but only for so long. Eventually, you’ll need to sharpen. Naturally you’ll need something to cut on,
which is why I suggest getting a big, nice heavy wood cutting board. There is some care
and maintenance involved and we’ll go into that later, but it’s well worth it. I’d also recommend a dishwasher safe cutting
board for cutting any raw meats fish, poultry because that way you’re not dirtying up this
wood cutting board as you cook. To go with every cutting board, you should
get a bench scraper. This lets you keep it nice and clean as you
cook, and it also comes in handy for a variety of other things, especially with
making dough. It’s definitely good to splurge on a nice
cast iron skillet, but as long as you have one stainless steel pan and a nonstick pan,
you should be in good shape. If you plan on cooking lots of meats where
you need to reach an internal temperature to make sure it’s food safe, you’re going to
want an instant read thermometer. They come in all shapes and sizes, so just
get one that has good reviews. You’re also going to want a microplane
grater, which is going to help with things like citrus zest and cheese and what’s
called a box grater, which I’m sure you’ve probably seen before. I like to have one of
each, especially so I don’t have to dirty up my entire box grater when I want to use the
small function, and instead can just whip out the microplane. If you’re going to be making
stocks, soups, and even things like rice before you cook it, you’re going to want a
fine mesh strainer. This one right here is called the Shinwa,
and you can use it for any type of straining. But the great thing is, if you make
something like a soup, you can get it really silky and smooth when you pass it through
here to finish with equipment. A few classic tools you’ve probably heard
of, such as a metal whisk, a nice and sturdy metal spatula, a pair of metal tongs which I
definitely can’t live without in the kitchen. Then a nice rimmed baking sheet fitted with
a wire rack. This is great for baking, of course, but
also for roasting hot things after you cook them, such as fried chicken or steak. And last but not least, other what I would
call optional appliances. Think a high powered blender, a butane torch
which is super fun to use, a rice cooker. Definitely one of my favorites. And really any other specific equipment you
might want. When it comes to ingredients, it’s important
that you have two different types of oil. First is a high heat cooking oil. A lot of people use peanut oil, but that can
get pretty expensive. So I stick with a simple vegetable oil, and I
use enough of it that I buy it in bulk and then stick it in these nice squeeze bottles,
the second olive oil. But make sure it’s only extra virgin. That’s going to be the purest, highest
quality olive oil you can find. And you can cook with it, but don’t go above
low to medium temperatures. I prefer to use olive oil as a finishing oil
after the food has been cooked. I myself probably buy way too much butter,
but it’s an important ingredient when it comes to cooking and you should taste a
bunch of different ones to find the brand you like the best. If you want that butter
flavor when you cook but don’t want it to burn at high temperatures, get yourself some
clarified butter right here. I have a jar of ghee, so if I go and make
something like pancakes, I can use the clarified butter the whole time and it’s not
going to burn. It’s got a much higher smoke point than
regular butter. Then of course we have salt. And just like oil, I would suggest you get
two types. You can look at kosher salt as your all
purpose salt, sort of like the vegetable oil. And then the nicer flaky salt as your
finishing salt, kind of like olive oil when it comes to seasonings. That’s totally up to
you. I probably have 4 or 500 seasonings in my
kitchen here, and that’s just to say how much variety there is when it comes to pantry
staples such as mayonnaise, mustard, soy sauce, ketchup, all those come down to
preference as well. I’ve found my favorites just by tasting a
bunch of different things, and I’d encourage you to do the same. I use a lot of zest when
I cook because it gives the most potent flavor when it comes to citrus, so I always
have things like lemon, orange, and lime around the same way. You shouldn’t waste a
crust on a pizza. Don’t waste the zest in your citrus. If you want your cooking and food to be
fresh, try to keep as many fresh herbs as you can. Wrap these lightly in damp paper
towels. Throw them in a plastic bag and keep them in
the fridge. They’ll last so much longer that way. And I’m telling you right now that one of
the easiest things to take your food to the next level is get fresh herbs. When it comes to cheese, never, ever buy it
freshly grated unless you absolutely have to. Instead, just buy your cheese in a block,
and that way you can grate it yourself. It’ll melt even better. And it doesn’t come
with all those starchy chemicals in the bag either. Last up is a good old rotisserie
chicken. I like these because of how versatile they
are, but this is more of a preference than anything. I just think that for the price,
they’re super convenient and they can go a really long way when it comes to cooking. Looks like it’s 1:00. Time for the next
lesson. Manny:
Nick’s letting me and a couple of other
special guests introduce a couple topics throughout the video. Next up is knife
skills. They’re so important that when I interviewed
to be Nick’s cameraman, he tested out my knife skills. Nick:
When it comes to knife skills, they’re very
important and they certainly don’t have to be intimidating. The first step is to get
yourself a nice eight inch chef’s knife and a simple sharpener. There’s no need for one of
those giant knife blocks. This is practically the only knife I touch
in the kitchen. So the point. That I have a drawer full of
only chef’s knives and nothing else. When it comes to cutting, the first thing to
do is to secure your work surface that you’re cutting on. The way I do that is simply by
adding a damp paper towel right under the board, and that way it shouldn’t move around
as I cut. Next is the proper way we hold our knife. This right here is incorrect. You have much less control, and you’ll never
see a properly trained chef holding a chef’s knife like this. What we do is called the
pinch grip. Simply take your index finger and thumb and
bring it right across the knife like this, where you’re pinching the base of the blade
of the knife. Then your other three fingers should fall
naturally behind the handle. And what this will do is make the blade an
extension of your hand and arm. Use an empty cutting board and simply do a
few practices with slicing your knife. Once you’ve mastered the way to hold the
knife, the next thing I want to talk about is our other hand. The hand that’s going to
hold the food you’ll be cutting. Make it a practice to never, ever have your
fingers straight out like this. You always want to be making a claw shape
with your hand. That goes for anything, any time you’re
cutting. The easiest way to spot a beginner is when
their hand is like this or like this. When cutting this right here is eventually
going to chop a finger off. Instead. If you’re using this claw method,
keeping that middle finger as the front most part that’s guiding your knife, you can use
it as a guide, and you have a much less likely chance of actually cutting your hand. And on top of this, it really does help as a
guide to get those perfect knife cuts. You’ll also notice that when I cut, I’m not
chopping the knife down like this. Instead, I’m rolling the knife forward with
each cut, and if sharp, the knife should glide straight through the object you’re
cutting. We have plenty of exciting things to get
through today, and I want to actually start applying these principles to real food soon. But I’ll practice just a bit more on this
onion so you can see a bit more of the cutting in action here.
Manny: Nick, you want to hear a fun fact?
Nick: No.
Manny: Did you know that onions have 5x the DNA that humans have? Nick:
Using that claw method. I’ll slice through the onion, chop off just
that top section and using that rocking motion going forward like I showed you
before, will gently and carefully get those nice slices of onion. And since I have my finger as a guide, they
should be nice and thin and uniform. Just like that, there are a variety of
different knife cuts that you might hear. Small dice, medium dice, large dice, minced
julienne, brunoise chiffonade. My philosophy is that you can learn these if
you want, but at the same time, as long as you know how to use a knife, don’t let all
these different terms make cooking confusing for you. If you can cut, you can cut. It’s all there is to it. Which brings us to 2:00. Time for the next lesson. TGB:
We’re moving on to brown butter. It’s delicious and it allows you to turn
butter into something completely new. It’s so nutty and fragrant, but it could
certainly be a challenge. Just make sure you focus carefully and you
get a golden like me. Nick:
It took me a long time to learn to make
perfect brown butter every time. It’s actually something I learned from my
grandmother. You have to have a perfect sense of timing
and also residual heat, meaning even when you turn off the heat, the pan is still going to
be hot, continuing to cook whatever’s in there. All of this has to be taken into
account when you’re cooking, whether it’s butter chicken, a steak or anything else. And the reason I like butter is because the
butter doesn’t lie. If it’s perfect golden brown, it’s perfect
Golden brown. There’s no in-between. The first step is to fire up the heat and
add in that butter. If you’re being really precise, you can chop
the butter up into small bits because that’ll help it melt and brown more evenly. But I’ve been doing it for long enough that
I just throw the whole stick in there, let it melt over medium or low. I also like something like brown butter
because it forces you to focus. You can’t walk off and go on your phone. You really have to be present and focusing
on what’s happening at all times. As it begins to melt, you want to make sure
you’re constantly moving things around so that nothing sticks and burns. There are many times in cooking where you
don’t want to be touching anything, and you actually want the food to stick and start to
get darker and darker golden brown, such as cooking a steak where you want to leave it
and get that nice crust. But because butter is so fine and delicate,
it can burn fast enough that you have to be constantly moving it around. What we’re actually going to be doing in
here is browning the milk solids. If you’ve ever burned butter, which I’m sure
you have, you’ve seen those little black specks once you burn it. And that’s what
we’re trying to toast right now. But instead of it burning, we’re trying to
get it perfectly nutty, toasted and golden brown. When it really starts to foam up like
this is when you know you’re close. The key is moving things around and trying
to see through to the bottom. And the second you see it get like golden
brown, take it and toss it off to the side as I pour. You should see those beautiful
golden brown bits falling as the last thing. Those are the milk solids. And as tempted as I am to just drink this as
is, you can save this for so many different uses in cooking, some of which we’re going
to do later today. And as I lift some up and pour it out like
this, you should see that even minutes after it’s been cooked, it’s perfectly golden
brown. If you can teach yourself to make
consistently perfect brown butter, it’ll help you to understand a lot more than just that
in food. By the way, this is just a few hours later,
and this is what brown butter looks like after it’s been cooled in the fridge. In this section, I want to cook one more
thing toasted pine nuts, just again to show how you can easily transform the flavor of
an ingredient, but also really focusing to make sure you heat it up perfectly and not
too much. But before we do that, since that does
require tossing the pan like this, I’m going to teach you what’s called the saute snap. Not using pine nuts because they’re way too
expensive to practice with, but using cheese balls. I’m sure you’ve seen someone doing
this at some point, perfectly tossing up vegetables in a pan or whatever else it
might be, and it’s a skill that you must have in the kitchen. I’ll pour in just a few of
my cheese balls covering the bottom of the pan. I love cheese balls. And then it’s all about confidence and
flicking your wrist. You can definitely start slower, but the
goal is to flip the cheese balls over onto themselves each time, with the idea being
that if you had something in here that was being cooked, you’d constantly be hitting
all sides of it. You can also practice with two hands if
you’d like, especially since some pans can be quite heavy. But try getting that motion
down with something that’s cheap and inexpensive, like cheese balls. Then, once you’ve got an experience, you can
work your way on up to nicer ingredients. And then all we’re left with is introducing
the heat to. Lynja:
Everyone watching this. You gotta know how to make a good soup and a
good salad. You don’t. You really better get it
together, because it’s a life skill that’s even easier than tying your shoes or
counting to ten. It’s 3 p.m.. I’m sending you some kick ass vibes. Get going. Nick:
I want to talk about soup and salad together
because they’re both very simple, which means there’s no excuses when it comes to making
them delicious. The way I think about them both is balance,
and that’s a key word in thinking about food as a whole. You need to think about
temperatures, textures, flavors, salt, sweetness, acid, seasonality. There are just so many factors that come
into play when you think about food, and especially in something as basic as a soup
or salad, you have to make sure you’re using all of those to make the best dish that you
can. Start with our salad. It’s always good to
know how to make a simple vinaigrette, and typically that’s about three parts oil. Here I’m using olive oil to one part
vinegar. I’m using red wine vinegar. That means if you have three tablespoons of
oil you’ll have one tablespoon of vinegar. After that, I’ll add a pinch of salt, a
light drizzle of honey, and just a pinch of pepper. Then whether you’re doing this in a
mortar and pestle like me or in a blender, you want to keep mixing it until it’s
emulsified, meaning it looks like one consistent mixture. Like I said, we’re going for a bunch of
different textures and flavors, so I’ll start with some simple romaine lettuce, which is
nice and light and crispy. A great base for my salad. I even like to think of factors such as
color when cooking. If I want peppers in my salad, it’s going to
be much more appetizing if I have a variety of colors in it. And again, you want to have
the same mindset for soup. Even adding something like a little swirl of
cream to the top will add not only flavor, but also a nice inviting color on the top of
the soup you’re about to enjoy. I think we can all agree that this doesn’t
look quite as good as this. To assemble our salad, I’ll add in some of
those greens, then toss in some of those peppers, a nice sprinkle of toasted pine
nuts, a nice grating of parmesan cheese. This, by the way, will give us some nice
salt, a nice drizzle of our dressing. Manny, you want a taste? Manny:
Yeah, sure. Hmm. Nick:
Is it good?
Manny: It’s actually. Really good. Yeah. Nick:
And then to finish a few of these crostini,
which I find to be a lot better than croutons, and I’ll break over the top of my
salad. That last touch will give us different sizes
and textures, so that no bite of the salad is the same. You might get a red pepper with a
piece of lettuce and a large crostini, or you might get a piece of lettuce with a light
coating of cheese, some toasted pine nuts, and some breadcrumbs. You have to keep your
food exciting. Kevin:
Hey there, I’m Kevin from quick, so since
there are quite a few veggies left over from the salad, let’s learn how to stir fry. Now I’ve made a lot of stir fries. They’re very simple and definitely
delicious. I always stress the importance of learning
the art of stir frying, but I’ll let Nick take it from here. Nick:
Whether you’re a college student, you just
have some scraps in your fridge at home, or you just want to make a nice, quick meal. A stir fry is always the way to go. That or fried rice, which we’ll go into
later. The great part about a stir fry. You can use whatever ingredients you want. As I said earlier, I like to have a prep
board separate from my wood cutting board. So for things like garlic and onions, when I
put them down on here and chop them all up, we have perfectly minced garlic and that
flavor isn’t going to stay in our cutting board. Same goes for the onion. Start with a nice wok or really any pan you
want. We’ll go into the bottom with just a little
bit of oil. You want something that has a high smoke
point because we’re going to cook fast and at a high temperature. First you want to add in
your aromatics such as the garlic and the onions. The things that are gonna really
give us that foundational flavor. Stir those around just a bit, adjusting the
heat as necessary so they don’t burn. And I want you to understand that we
wouldn’t start with something like a pepper, because they’d be all wilted and overcooked
by the time we’re finished cooking our stir fry. Next up, I have some thinly sliced
chicken that I’ll toss in, but you can use anything you want here, whether it’s
chicken, steak, shrimp, or even a vegetarian stir fry. As I cook here, I’m also adjusting
the heat up and down as I go, because I don’t want the garlic and onion to burn, just like
we had to do with the brown butter. You need to focus. Always be on the lookout
for that ingredient that could burn first, and just adjust the heat to prevent that
from happening. At this point, my chicken is cooked through,
so I’m going to add in some of my peppers from that last lesson. And I’ll stir this up
just a little bit. As you can see I’m still using that flicking
technique once those peppers are lightly softened, although I like to keep my nice
and crunchy, I’ll add in a little bit of rice wine vinegar that is going to give us the
acidity to balance out this dish, as well as a nice splash of soy sauce that’s going to
give us flavor, and also the salt that we desperately need. Notice we haven’t added
any salt until just now. Use these liquids to scrape off all those
delicious bits on the bottom of your pan, which are also going to have tons and tons
of flavor. And to finish things off, I’m going to make
what’s called a cornstarch slurry. I’m just gonna add a bit of cornstarch to
some water, and when it’s nice and consistent, I’ll drop that right into my
stir fry. That cornstarch will thicken up all the
liquid in our stir fry and give us a nice, beautiful glaze. It essentially brings your
sauce together. Transfer that right away into a bowl, and
just take note of that beautiful glaze that we got from the cornstarch and soy sauce and
vinegar at the end. This took me no more than just a couple
minutes, and I guarantee you, watching this right now could easily go home and make this
anytime, anywhere. Oh 5:00 time for our next lesson. I’m gonna let Gordon introduce this one. Gordon:
Now, to be a true master chef, you have to be
able to take a stunning bird like this and break it down. Into all its delicious parts. Nick:
After Gordon taught us this, which, as you
can see, I was pretty excited about. I’ve actually done it several times with a
blindfold on, but today I’m going to guide you through it a bit slower without a
blindfold. Don’t try to learn with a blindfold on. Learning how to break down a whole chicken
is really important. I’m not saying you have to do it every day,
but it’ll teach you where all the individual parts of the chicken come from, and you can
apply this to many other parts of cooking. To begin, pat your chicken dry. You don’t want liquids flying out
everywhere. As you butcher it, lay it down on your
cutting board, breast side up and it may look confusing right now, but after we get
through a few cuts, you’ll start to understand it right away. You’re going to
make an incision just to cut the skin inside each leg. That’s just going to help you to
see inside for what we’re going to do next. Do that same thing on the other side. Once you’ve separated that skin and can
clearly see inside both of the legs and thighs, you can turn the chicken towards
you. And holding down the breast, put your whole
hand around the thigh and leg on one side and lift and crack. What you’re looking to do is dislocate this
one bone right here that comes out of the thigh, and after you’ve done that, you can
easily fit your knife right inside there. Close it back down and make a nice cut
straight through. And already right there we have one leg and
one thigh. Flip the chicken around and do the same
thing on the other side. Again, all you’re looking for is that bone
right there to pop out, after which you can fit in your knife and make a clean cut right
through two legs and two thighs. For the wings. You want to stretch them out
like this, and then simply start carving around the wing with your knife, letting the
weight of the chicken hang down and do all the work for you. Eventually, your knife
should swiftly and easily cut right through that bone there. And just like that, you’ve
taken off a wing. Do the same with the other side. Now all we have left are the breasts. There’s a bone straight through the middle
that divides them for you. So all you have to do is start by following
that bone on one side. Then just continue cutting down, keeping the
knife right up against the bone. Then eventually you can open it up to give
yourself a little bit more visibility and just keep driving the knife along the bone. The goal, of course, is to get as much meat
as possible and eventually off it’ll come. And as you can see, there’s one clean
chicken breast for the other side. Just flip it around and once again cut along
the bone. And eventually you got your second chicken
breast. And what you’re left with is two breasts,
one carcass, two wings and two leg quarters, which includes both the leg and the thigh. And the best part? It’s only 5:32. It’s 6:00, so we’re going to make stock. It’s a great way to get rid of kitchen
scraps. And once you know what scraps you can and
can’t use, it’s just about one of the easiest things to make. But it’s packed with flavor. To begin, you’ll fill a pot just about three
quarters of the way with water. Then we’ll go in with our mirepoix, which is
simply carrots, celery, and onion. If you ever hear mirepoix, that’s what it
means. It’s just a flavorful trio of those three
classic vegetables that people use often in stocks and soups. And like I said, it’s a
good time to use leftovers. So here I have some parsley stems. Then one of my favorite ingredients, a few
parmesan cheese rinds. And then in we go with the carcass of a
cooked rotisserie chicken and also the raw carcass of the chicken. We just broke down. Then we’ll crank up the heat and set it
aside. You’re going to want to check on it every 20
minutes or so, and skim off all that foam that appears on the top. That’s going to
give you a cloudy stock, and we don’t want that. After that, we’ll let it cook about 4
or 5 hours, and then we’ll have a nice flavorful chicken stock using all these
amazing scraps that we’ve saved up in our fridge from over time. I like to freeze all
my scraps over several months and then make one big stock every so often. And you can use whatever bones you want, but
make sure to stay away from bitter greens and veggies such as kale, cabbage, artichokes,
bok choy. If in doubt, just look it up. And one last thing don’t salt your stock. You’re going to reduce it down at the end,
which means we’re going to boil off and let a lot of the water escape, which concentrates
the stock and gives us more powerful flavor and smaller amounts of stock. And it’s easier for storage. But if you salt it now, it might become way
too salty later. You want to be able to control the seasoning
when you go to cook with it. All right. We’re doing our first cameraman
swap of the night. Manny:
Good luck. Keevan. I’m out. I’m gonna get some sleep. Joshua:
There are lots of sauces in. Cooking, but there are a few in particular
that you must know. They’re called the French mother sauces. And once you learn the foundations, you can
apply it to just about anything you can imagine. And that’s the beauty of sauces. Nick:
Our first sauce is a bechamel. It’s the base for many of our favorite foods
chicken pot pie, mac and cheese. It’s a creamy, foundational sauce. We’ll start by melting down two tablespoons
of butter. We’re doing this over medium heat so the
butter doesn’t burn because we want to keep the color of the sauce nice and light and
white. In with the butter we’re gonna add two
tablespoons of flour. And we’re making right now what we call a
roux. Turn the heat to low and stir constantly
until it’s evenly mixed up. Once the mixture starts to bubble, add in
one and a quarter cups of hot milk, continuing to whisk, and then you can turn
up the heat and bring this to a boil, seasoning it with salt and pepper as it
cooks. Once it’s thickened up, I’ll turn off the
heat. As you can probably tell, this process
happens pretty quickly. The flour just did exactly what we did
earlier with the cornstarch in the stir fry. Any starch like that will thicken up a
sauce. And that’s how we just achieved this. You can use this as is or add in about a
half cup of cheese once the heat’s off, and stir that right away to melt in all the
cheese. You’ll now have a really nice thick cheese
sauce. And if you add it in a bunch of macaroni,
you’d have the perfect mac and cheese. If your sauce gets too thick, just add a
little bit of water and whisk. And just like that, our bechamel is done. As you know, I’m Italian, so of course you
need to have a good tomato sauce. This is one of the simplest things to make. You can either do it by hand or go into a
blender with some tomatoes. These are San Marzano tomatoes, which seem
to be a standard in a lot of kitchens. But I urge you, no matter what canned
tomatoes you’re using to taste, make sure they have nice acidity. Make sure the sugar
levels are to your liking, and if not, you can add lemon juice or add sugar or adjust
in any way you please. To start, we’ll pulse this up a few times. Then we’ll set this off to the side and now
into a pan with a drizzle of extra virgin. Olive oil some freshly minced garlic. This is one of the best smells that you can
create in a kitchen. And once the garlic has gotten nice and
aromatic, depending on how spicy you want it to be, go ahead and add in some red pepper
flakes. Continue cooking over medium low heat until
the garlic becomes nice and lightly golden brown. Once they’re golden brown, pour in
the tomato sauce to slow down the cooking. Pouring in those crushed tomatoes will
immediately halt the cooking on the garlic, just to make sure they don’t go too far over
golden brown. At this point, just tear off some fresh
basil and simply finish with a little bit of salt and a little bit of freshly cracked
black pepper. Optionally, you can add just a little
sprinkle of sugar, which will help to cut the acidity of the tomatoes. Once this has been cooking down for about 8
to 10 minutes, our sauce is complete. You can use it with pasta, pizza, or
whatever you’d like. Do yourself a favor and never buy that prego
pasta sauce. Also, never buy pasta sauce that’s in a
plastic bottle. It’s not only cheaper, but just tastes so
much better to buy a nice can of tomatoes like this and doctor it up with a very
inexpensive amount of ingredients, and you’ll have a tomato sauce that’s 100 times better
than one of those cheap canned ones. Prego. For our third sauce, we’re going to
make a veloute, which means velvet in French. Keep that in mind as you make this one. The start is no different from making our
bechamel. We’re gonna go into a pan with three
tablespoons of butter. And then since we’re making a roux again,
just like the bechamel, since we did three tablespoons of butter, we go in with three
tablespoons of flour. And once again we’ll whisk right away until
it becomes consistent and begins to bubble. And once it begins to bubble, we’ll slowly
add in a little bit of stock until it thickens up again each time and then
continuing to add more, stirring constantly until we’ve added two cups of stock. To finish this off, just add a touch of salt
and a little bit of white pepper since we want to keep that beautiful light color. As you can see, it should eventually become
nice and velvety and is often used just to serve over things like poultry and fish. This sauce is slightly less common, but it’s
nice to know you can use the same base and then either cream or stock to finish off the
sauce. You’ll see an application of this type of
sauce later in the video. Our final sauce is hollandaise. If you’ve ever had eggs Benedict, then you
know what hollandaise is. And if you haven’t, you need to know what
hollandaise is. To start, we need three egg yolks. And since we haven’t yet talked about how to
separate an egg, there’s the perfect time. First off, when you crack an egg, don’t
crack it on a sharp surface. Crack it on a flat surface like this. Then to separate, gently break it open,
leaning it towards one side so that the yolk falls into one of the two compartments, and
then carefully drop it back and forth, filling off all the egg whites until you
have egg whites in one bowl and a yolk in the other. You can discard the shells. Once you get really comfortable in the
kitchen, you should also learn the one handed egg crack. It’s fun to do when you’re
cooking fast and cooking often, and you simply hit it against the board and then
crack it open with your fingers. Like this. This right here is another
helpful setup in cooking. It’s called a double boiler. You only really have to use it on occasion,
but instead of providing direct heat, the water from the pot below will steam up the
bowl above and slowly and gently cook whatever’s in here. So it’s perfect for
melting chocolate or making something like hollandaise. It’s very sensitive and easy to
overdo. Have your ingredients prepped out because
once you start, you have to move quickly first. And with our three egg yolks. And immediately we’ll start whisking as we
add in one tablespoon of water, two tablespoons of lemon juice, a little pinch
of salt and a sprinkle of cayenne pepper. Then we begin tossing in small cubes of a
full stick of butter, continuing to whisk until each one has melted in. If the egg begins to get clumpy, turn down
the heat immediately and lift the bowl off of the pot temporarily. So we’re basically
combining the butter and the eggs and slowly cooking those eggs to thicken them. But we are absolutely not looking for
scrambled eggs. Make sure not to forget to stir up on the
edges as well, because that’s when you’re going to start to get scrambled eggs on the
sides of your bowl, too. Again, if you feel like you can’t stir fast
enough without your eggs scrambling, just turn down the heat a little bit. Now is the
moment where I really see the sauce starting to thicken up. So at this point I am going
to turn down the heat, continuing to scrape down the sides of the bowl until I have a
nice hollandaise sauce. If it gets too thick, simply add a splash of
hot water and you can always use one of those fine strainers we talked about earlier. If you have a few clumps of egg in there and
want to make it perfect. But as you can see, this one’s perfectly
smooth. Once you get a nice velvety coating on the
back of a spoon, your hollandaise sauce is done. Bayashi:
You better be saving the hollandaise sauce
for eggs Benedict later. Speaking of which, you must properly learn
how to cook eggs in different ways. Nick. Show them. Nick:
We’re going to start by making four different
types of eggs going right off that hollandaise sauce. Eggs are versatile and
very important, and can certainly teach you a lot about cooking. We’re going to do a
poached egg, a fried egg, a boiled egg, and a scrambled egg. To begin, crack your egg into
a ramekin and once your water just barely begins to simmer, add a little splash of
vinegar, which will help to tighten everything up when the egg drops in. Then slowly start stirring with a whisk to
create a gentle vortex, and then lower in the egg and drop it in the center. That vortex will spin it around and keep it
looking nice. After between 2 and 4 minutes, scoop out
that egg. Adjust the timing based on how firm you want
that yolk, and optionally, if you want it to look nice, you can pull off those ugly bits
of egg whites. What you’re left with is a beautiful poached
egg. Our second egg is going to be a simple fried
egg. We’ll go into a pan with some oil that has a
high smoke point because since we’re trying to get those crispy bits on the egg, we need
to cook at a high temperature and butter would burn, although clarified butter would
also be an option here. Once that oil begins to start shimmering,
that means it’s nice and hot and ready to go. So and we’ll go with our egg. Be careful, as the egg might start spinning
here and control the temperature so it doesn’t start to burn. What you’re watching
for is some golden brown bits to appear around the edges of the egg. Our goal right now is an egg that’s cooked
through with a nice crispy edge. And for me, I always want that yolk to still
be able to pop. Once the edges are golden brown and crispy,
that’s our cue to flip the egg over. Make sure you’re flipping away from yourself
so as not to splatter yourself with oil. And in one swift motion, you’ll flip the
egg. On this side, we’re just looking to cook the
rest of the egg whites through, so I’ll lightly swirl around the oil. To make sure
it really gets in there. And after about a minute to 30s in there. Our egg is complete. That is one good looking egg. Time to see if we still got that nice yolk
like that. Keevan:
That looks so good. Keevan, I know you like that. Keevan:
Yeah, absolutely. Absolutely. Nick:
Our third type of eggs will be scrambled into
a large bowl. I’ll crack in four large eggs. Now would be a good time to practice the one
handed egg crack. In fact, I’ll give you a slow one handed egg
crack so you can hopefully see how it works. And to that, just for some added color, I’m
going to go ahead and separate out 1 or 2 egg yolks and add those to the mix as well. Like I said, you can use your hands to
separate if it’s easier. And now whisk them up. But make sure not to
over mix. Then in a nonstick pan over medium heat,
we’ll add a tablespoon of butter. And once the butter becomes lightly foamy,
pour in those eggs. Stir continuously, scraping around the
entire pan until the eggs begin to clump up, then reduce the heat to low and continue
gently folding the eggs. They should be slightly wet and you really
don’t want to break them apart all that much. And I’m also going to add just a pinch of
salt a touch of black pepper. Optionally, you can fold in a bit of cream
or creme fraiche for some extra creaminess. And oftentimes when I make scrambled eggs, I
add in the secret ingredient. But I’m going to keep that one hidden right
here in this cookbook. Oh oh. Time for another cameraman subbing. Matt:
Well, baking certainly isn’t for everybody. It’s important that you know how to make a
simple dough, as well as learn the technique of kneading. Nick:
Which I’m going to teach you to do right now. It is 9 p.m. on the dot, and we’re gonna
make a pizza dough, which we’ll come back to later and actually make a pizza with. I’ll begin in a bowl with one of the third
cups of lukewarm water, to which I’ll add two and a quarter teaspoons of instant yeast,
whisking as I pour it in to this, I’ll also add one tablespoon of granulated sugar. Yeast, water, and sugar is the start of most
dough recipes, and this process is what’s going to allow the yeast to activate and
wake up. We’ll let this sit for five minutes to let
the yeast bloom. And at this point we’re going to add in two
tablespoons of olive oil, one teaspoon of salt and then begin folding this into our
three and a half cups of all purpose flour. Mix until the dough becomes nice and shaggy. And then with lightly floured hands, go
ahead and begin kneading it in the bowl, trying to really push all the dough together
as you fold it over itself. Once it’s in a ball, lightly flour your work
surface and then place it down over the flour and then begin kneading by folding the part
further from you towards your body, and then pushing down with the ball of your hand. This part right here. Then simply continue
this motion, pressing the dough into itself. Using your weight from above. You should really make sure you nail down a
good technique for kneading, because otherwise, depending on how long you’re
supposed to be kneading for, it can actually get quite tiring. You may need to flour the
board again as needed, although the goal is to have the dough just sticky enough that it
makes it easy to knead without sticking to the cutting board. Once the dough looks nice
and smooth, you can test whether it’s ready to rise by gently pressing in a finger and
seeing if it lightly bounces back at you. If that happens, you’re ready to go. Lightly grease your bowl with just a touch
of oil, then add in your dough and make sure to turn it around on all sides to gently
coat. Unlike me, it’s time for this dough to get a
little bit of rest. I hope you sleep well, buddy. QCP:
Nick, why are you making pasta at 10 p.m.? Go to bed. Only you would still be making
fresh pasta right now. In all seriousness, it’s important to learn
how to cook dry pasta the right way. But it’s even more important to learn how to
make it fresh. Nicholas. Show them your ways. Nick:
Whether you’re cooking dry or fresh pasta,
the first thing we always do is salt our water until it tastes like the ocean. You may have already heard someone say this
before, but you’re likely going to add a lot more salt than you think you should be. Adding the pasta is going to absorb some of
that salt as it cooks, essentially seasoning your pasta in the cooking process. Next, we’ll add our pasta and you should
trust your palate over the packaging instructions. Once you feel like the pasta
may start being done, go ahead and carefully grab a piece and take a bite of the pasta. You might even hear the crunch, so it’s
obvious to me that it’s not done quite yet, but I’ll let it go just a few more minutes. The more you cook, the better your heat
tolerance will become as well. But I’ll talk about that more shortly. One more taste and our pasta is perfect. Al dente. Al dente is essentially when the
pasta is just slightly underdone, there’s still a little bit of a bite to it at the
end. For now, I’m going to save this because
we’re using this later. And don’t forget, always save a bit of pasta
water. We’ll explain that later too. You also need to know how to make fresh
pasta dough, and I’ll show you how to do it with no special equipment whatsoever. To start, go on to a work surface with two
cups of all purpose flour and then using a bowl, make a nice hole in the middle into
the center. I’ll go in with three eggs and two yolks,
and I often like to add just a little drizzle of olive oil. Then with a fork, break all of
those yolks and begin to whisk it all up, trying not to let any of the egg escape
outside the well. This is when that bench scraper we talked
about earlier comes in handy. If anything escapes, scoop it right back in. Once your eggs are pretty well mixed, you’ll
slowly start pulling in the flour from the inside edges of the well, mixing that in to
get it thicker and thicker. And once that egg mixture is finally thick
enough that it’s not going to run across the cutting board, transfer over to your bench
scraper to do the rest of the work. If you don’t have a bench scraper, you can
continue using the fork, or you can even jump in right now with your hands. But for now, I’ll continue layering it over
itself, working all of this flour into the dough. And man, there’s nothing like a good
10:30 p.m. pasta dough. 10:33 once the dough becomes a
bit more dry, go ahead and start using your hands. We’re going to use that same kneading
technique that we just did with pizza dough, hence why we’re doing this right after
bringing all the dough together with your hands firmly pressing it together, and then
slowly begin to start working the dough. But try not to incorporate any additional
flour unless you absolutely need it. The dome might feel pretty firm at first,
but it’s meant to be that way. Once the dough is finally done, nice and
smooth, you’ll want to cover this in plastic wrap and rest in the fridge for about 20 to
30 minutes. To make fresh pasta, you can simply take a
rolling pin like this and roll that dough out as thin as you can possibly get it. You may have to add some flour once in a
while, and then once nice and thin, you can go ahead and cut it in whatever way you’d
like. For instance, if you want nice thin pieces
of pasta like tagliatelle, simply cut them like this. Or if you want wider ribbon like
strands, cut them like this. Either way, you’ll cook fresh pasta in
boiling water until it floats to the top. And then it’s done. It’s 10:59. I’m pretty happy about that. Max:
Everybody needs to know how to get a crust,
whether it’s steak, salmon, chicken, or really anything else. You need to learn how to get that perfect
crispy edge. It provides flavor, texture and so much
more. Nick:
Before we use something expensive to practice
getting a crust, I like to use a potato when it comes to this. If you can already make
brown butter, then you have a good sense of temperature control, but now it gets a
little bit more difficult. You have to be very attentive, picking up on
the very fine cues that the food is going to give you, to give it exactly what it needs
to get that perfect golden brown finish or crust. I’ll crank up my heat to medium high,
go into my pan with some oil that has a nice high smoke point. Once the oil begins to
shimmer, I’ll lay my potato away from me and then press down so it’s making even contact
across its entire surface area. Once that happens, I’ll release my hand and
turn the heat down just a slight bit so it doesn’t burn. And at this. I don’t touch it. It’s a waiting game. This is a good area to
really practice getting comfortable around a spitting pan. You don’t really want that
happening often, but little specks of oil are going to hit you once in a while, and you
can’t be jumping back every time it happens. The best chefs don’t even flinch when
they’re hit by that oil, and eventually you get used to it. It’s just a small little
kiss on your skin each time. The cues I’m looking for here are this
smells. If I smell burning right away, then I know
to turn down the heat. I’m also looking around the bottom edges of
the potato, right by the pan to see if there’s any darker colors starting to
appear. And as you can see, a beautifully golden
brown potato. Just what we’re looking for. If you can successfully do a potato, you can
do anything. Now it’s time for a steak. First, make sure to salt it all over. Probably a little bit more than you’d think
to salt, just like the pasta water, and roll it all around the edges to make sure you’re
coating every last bit of the steak. Next up, some fresh cracked black pepper
once again on both sides of the steak and all around the edges. Then into our cast iron
pan. We’ll go in with some oil that has a high
smoke point, and once that oil begins to shimmer, letting away from me so it doesn’t
splatter towards me, and we go once again, pressing down quickly to make sure we get
that full surface area contact. Bring that heat down to medium and let the
steak do its thing similar to the potato. Keep an eye on the edge of the steak once in
a while. You can even lift it up and peek at it to
make sure you’re getting that crust. And eventually, once you’ve achieved that
nice crust, go ahead and flip. What this right here means is that I messed
up by not fully pressing down the steak in this one area, and it didn’t make perfect
contact with the pan, so it’s not quite as brown as the rest of it. That’s a mistake
that you can definitely avoid, but overall it’s a really nice looking crust. We are literally cooking steak right now at
11:26 at night. Once that steak has a nice crust on both
sides, I’m going to throw in a big hunk of butter to the other side of the pan, turning
down the heat to low at this point so that the butter doesn’t burn. And if you’ve ever
heard that turned butter base, you’re about to see it in action. If you want any
aromatics, go ahead and toss in some garlic and perhaps some rosemary. The butter base, the steak which coats it in
butter and lets it cook the rest of the way through. Move the aromatics to one section
of the pan and move the steak to the other. And from that third section, you’re going to
lift the butter and throw it over the top of the steak. This right here is the steak
equivalent of taking a nice warm bubble bath. Make sure to flip the steak a couple times
at this point to make sure even cooking on both sides. And then we’ll move our steak to
the side to rest. Placing over the top of those aromatics,
which will continue to seep their flavor down into the steak. Resting a steak, even if
it’s just for a few minutes, helps to lock in all the juices so that they don’t all spill
out when you cut it open. If you’re just starting out cooking steaks,
it’s not a bad idea to go ahead and use a thermometer to get a temp. This is reading just above 130 Fahrenheit,
which is perfect for medium rare. Now is what I like to call the moment of
truth. That right there is a perfectly cooked piece
of steak. Delicious. I like my steak right around 135,
but either way, nothing tastes better than some 11:30 p.m. steak. That’s good. Just before midnight, let’s go ahead and
check in on our dough, which seems to have risen beautifully. This will be ready for us
when we go to make our pizza, and it’s time for our midnight reset. I’ve never cooked for this long, but we’re
about halfway there and we’re still cooking the chicken stock, still going in the
background, but we’re going to get through a few of the dishes, and I’ll leak a couple of
the pictures from the cookbook because they are pretty cool. A lot of them are based off
the stuff we just cooked, like this beautiful pasta dough image, or these gorgeous
scrambled eggs that have that secret ingredient I told you about. But I do have the crispy chicken confit in
here and also my Thai chicken noodle soup. And lastly, I just picked one of my favorite
recipes to show you an image of what I call the Yolky gnocchi, which is a dish I created
that, in my opinion, is the best dish you can make to secure a second date. If this video gets 100,000 likes, I will
later attempt to cook for 100 hours straight, which is about four days to beat the current
Guinness World Record of 87 hours. All you have to do if you want to see me try
this is go like the video. I’m going to sign this book here. And also toss in this knife one of my
favorite chef’s knives, and I’ll send it to somebody who preorders the book in the
description below in the next couple of days. For now, we’re just going to go ahead and
neaten up here. Sidnei:
Now it’s 1 a.m. and we are ready to talk
about kitchen cleaning. Nick:
Sydney and I have known each other for many
years, and every week he helps me out with cleaning the kitchen, which is very generous
of him. I figured since we’re basically halfway
through the challenge, we’d show you a couple of the best and easiest cleaning hacks
during this section. Sidnei:
First thing you know, to clean the cutting
board, cut the lemon, and then with lemon juice with salt. And then we’ll remove all the food residue. So you literally are. Nick:
Just rubbing the salt with lemon juice into
the board. Sidnei:
Yes. And then let sit for like five, ten
minutes. Nick:
So now into the sink. Sidnei:
Yes. With hot water. After we rinse with hot water, we’ll help to
get rid of the stains and the odor. So now we use like a dry cloth for kind of
this board. We have oil and board cream. Nick:
This is only with a wood cutting board. You have to oil it. Sidnei: It won’t dry or won’t crack or anything like
that.
Nick: Looks brand new. It does. We’re done. Wow. Back to action again. But, Nick, don’t throw the knife into the
cutting board again. With the lemon that we just used come to
the sink with me. Once it starts to smell bad. Throw in the sink disposal. Nick, grab me some ice, please. Okay. And now we can just throw in there
with the lemon. Okay? The reason for that is to keep the
disposal clean. Nick:
And that’s just a quick and easy way to make
sure that your dish disposal smells good and is clean again. So next up, let’s say we
have a pan that’s pretty dirty. If I move these onions away they have these
big dark black spots. How do I get rid of those? Sidnei:
First thing we could do is to add a little
water. Nick:
So letting it soak is actually a legitimate
cleaning tactic, huh? Sidnei:
It is. Come with me.
Nick: Back to the sink. Sidnei:
After that. Just rinse. Just make sure you get, you know, the nice
stainless steel cleaner to help make your work easier. And then with a sponge, you
just scrub and you have your brand new frying pan again. Nick:
So for cast iron pan, a lot of people have no
idea how to clean that. Sidnei:
For that, we usually use salt, a little bit
of water and then dish soap, and then we just scrub with a harsh sponge. Then just give like a quick rinse. Now that you have your cast iron clean, you
just make sure it’s completely dry. Nick:
What happens if it’s not dry? Sidnei:
It will rust. Nick:
So it’s kind of similar to cleaning the
cutting board. Sidnei:
Yes. And then you put some oil.
Nick: Sidnei, That’s a good looking cast iron. Sidnei:
A lot of people ask, you know, because of the
hard water in some cities it makes all the glasses all foggy. Nick:
And there’s nothing. more disgusting than getting like a really
foggy wine glass. Sidnei:
Now we’re just gonna pour it out. Nick:
Hold on. I wanted to drink that. Sidnei:
Oh, Nick, it’s 1 a.m., so.
We just pour that Yes. So now we’re gonna rinse that. We’re gonna use the white vinegar. Now we’re gonna use, like, a microfiber
cloth. And then with a hot water, you just rinse,
make sure we won’t smell vinegar, and then you have no foggy wine glass. Nick:
Sidnei, thank you for helping us with the
cleaning hacks. Can you stick around if we make X Bionic? Sidnei:
Yes, definitely. Yagev:
Oh, dude, it’s. Pouring rain out here. Tina:
Eggs Benedict is so delicious. And there’s nothing more sexy than a runny
yolk either. Nick:
So for the eggs Benedict, just like we did
earlier, I’m going to go ahead and add a little bit of vinegar into some boiling
water. Then I’ll begin stirring around the water to
create a vortex, and then go ahead and lower in one of my eggs. Continue stirring gently
to keep that vortex, and since I’m making two portions here, I can go ahead and add in
another egg. To test these, all you have to do is pull
them out and poke those yolks. You should be able to tell how cooked
through it is. And this is perfect art. Now for my English muffins into a pan with a
hunk of butter, because you can’t put in all the effort of making something like eggs
Benedict and then serve it on cold Untoasted English muffins. Once our butter gets nice
and foamy, I’ll toss in my English muffins face down, and you’ll notice that as I press
each one down, I press it over a big section that has butter and then move it over to its
own area. That way the whole thing is going to get
toasted and we’re not leaving any part behind. Once the English muffins become
lightly toasted just like this, toss them onto a plate. I like to use smoked salmon as
the base, and a finish will place down our eggs. One for me and one for Sidnei. And then of course our hollandaise sauce. And then finish them both off with a few
chopped chives before we make Sidnei eat his though, I want to make sure they’re perfect. Boom! Right. Sidnei:
Perfect. And now I know how to clean my own pan. You do the eating. I’ll do the cleaning
today. Sidnei. 3 a.m.. Let me give you a little preface. Gordon:
Now. We all love grilled cheese. I grew up with it. That was cheese on toast
to do the ultimate grilled cheese with. This is a dream come true. Beautiful. Guy:
No, no, no, Gordon, we can see. Speaker14:
That the cheese is not melted. Sonny:
Whatever you do, don’t make. Grilled cheese like Gordon. That’s my best advice when it comes to making
grilled cheese. Nick:
I don’t make fun of Gordon often, but don’t
make a grilled cheese that way. I always like to make a simple homemade
tomato soup. So first we go in with two tablespoons of
butter, and once our butter is melted, we’ll go in with about a half a yellow onion,
thinly sliced. And once the onions are slightly translucent
in with a can of tomatoes, those are the same ones we use for the sauce earlier today or
yesterday. And about three quarters cup of our chicken
stock, which we’ve been letting go all night. That looks unbelievable. Right here is the power of just making
something and letting it do all the work for you. The smell coming off this chicken stock
is unbelievable. Then I’ll salt to taste and leave this
uncovered about 15 to 20 minutes while we make our grilled cheese for our grilled
cheese. I’m going to go ahead and add some
mayonnaise to the outer sides of each slice of bread. We’re using some nice sourdough
and then go ahead and paint that all across. This right here is called a pastry brush. And it’s a super helpful tool in the
kitchen. It might seem weird to put mayonnaise on
something like bread, but it makes things super buttery and creamy since mayonnaise is
just made of egg yolks and oil. Now we’ll go into a pan with about two
tablespoons of butter and get that melted down. Then we go bread into our pan,
mayonnaise side down. That combo of mayonnaise and butter is
unbelievable. Then I’ll go down with two slices of
Munster, which is a really good melty cheese, great for grilled cheese. And right in
between a bunch of cheddar. I’ll carefully flip this. I’ll carefully flip over the slice of bread
to make a sandwich, then turn the heat down. Move this to the center and add on my lid. Once our grilled cheese starts to finish up,
I have one last little trick. Move it to the side of the pan. Sprinkle down some cheddar cheese about the
size of your slice of bread, then flip the sandwich onto it. That right there is a
grilled cheese to write home about. To me, this is the true definition of
grilled cheese. Finally, to finish off that tomato soup into
a blender, we go and optionally you can add just a splash of cream and blend it up. Into our bowl goes our soup. Oh my gosh. And like I said, the perfect
grilled cheese and tomato soup. But one more time before we eat it, take a
look at that grilled cheese. Nice little dip. I think you can probably practically taste
this through the screen. Like we should just end the video here. Brandon:
Hey Brandon, the editor here. Nick, let me order some buttermilk fried
chicken for lunch today. Yeah, I know it looks fantastic. I’ll let you in on a little secret. You can make it even better at home all by
yourself. Nick:
One of my favorite things out there. Fried chicken. We’ll start with a few
chicken drums. Some of those are from the chicken we
butchered earlier. Then toss in a few chicken thighs. Also some from the chicken we butchered
earlier, and I’ll then cover these in equal parts buttermilk and equal parts pickle
juice. That’s cold. Nick:
I didn’t. That’s not part of the video. If you’ve ever heard of buttermilk fried
chicken, that’s what it means. They’re brining the chicken and buttermilk,
which is this milky and acidic liquid that’s gonna give the chicken some flavor, but also
break the proteins down in the chicken and make it softer and more tender. And the pickle juice is a nice twist I like
to do. That gives it a little bit of extra flavor. And we’re gonna brine this for about half an
hour. What time is it?
Marcus:
It’s like 4:03. Nick:
Okay. When you fry, you typically have a wet
batter and a dry batter. First, you’ll put whatever you’re frying in
the wet batter, which usually has a flour base. And all that flour can stick to the
wet batter. Then you toss it in oil and it fries and
gets that crispy golden brown outside that we all know and love for our dry batter. One cup all purpose flour, a half cup of
potato starch, which is one of my secret ingredients that I talk about in my cookbook
for giving extra, extra crispy fried things. Two tablespoons of cornstarch, a tablespoon
of baking powder, two tablespoons smoked paprika, a half a tablespoon cayenne pepper,
a tablespoon of black pepper, two teaspoons of white pepper, two teaspoons of garlic
powder, two teaspoons onion powder, two teaspoons dried oregano and a little pinch
of salt. Now whisk it all up. Now here’s a fantastic
little trick. If you’ve ever been to Popeye’s and had
their really crispy fried chicken, this is how they do it. Simply take a few spoonfuls
of that wet batter and place it into the dry batter mixture. After a few spoonfuls, start
stirring it up and watch it get a little bit clumpy. And finally, to dredge, we simply
take our chicken, shake off that excess liquid and drop it right in the dry batter. Press that chicken down into the dry batter,
then flip it over and continue pressing it in there, making sure to coat every nook and
cranny. Sometimes I’ll even squeeze my chicken a few
times to really press the batter in there. And once it begins to look somewhat shaggy
like this, your chicken’s all set. My oil temp is currently about 375
Fahrenheit, which I want sitting above what we want it to eventually rest at, which is
325, because when I put that cold chicken in there, the temperature is gonna drop. Whenever you’re frying like this, make sure
not to fill your pot too far up and then gently lower in your chicken. The goal is perfect. Crispy fried chicken. Once that chicken
reaches an internal temp of 165 Fahrenheit, it’s ready to rest. The reason I’m placing
it here on a wire resting rack is so that as they cool down, the steam can escape all
around the chicken. Whereas if you put it down on a flat
surface, the steam is going to collect under it and make the bottom really soggy. That right there is a perfect piece of fried
chicken. By adding some of that wet batter in there. That’s how we got all these nice crispy bits
that are jumping all off the piece of chicken. The only thing left to do is to
taste it. That right there should show you how juicy
this chicken really is. Delicious. All right, it’s almost 5 a.m.. Time for another cameraman swap. See you later. Thank you.
Pete: The proximo passo llamo a shrimp
scampi, which literally translates to shrimp shrimp. Nick:
For the shrimp scampi. We’re going to use
that pasta we cooked earlier. But to start, we’ll peel and devein £1 of
shrimp to peel. You very simply flatten out the shrimp and
then just peel off that shell. It should come off fairly easily. Then to take off the tail, you simply pinch
the lower part of the tail and it comes right off the devein. It’s easiest if you use a
small paring knife, but a chef knife will also work perfectly fine. You simply cut along the back of the shrimp,
open up this flap and remove the gray line that goes through the middle. Now into a
bowl with about four cups of water. Add three tablespoons of salt and two
tablespoons of sugar. Whisk it all to combine, then add in your
shrimp. Cover this with plastic wrap and refrigerate
for about ten minutes. Now into a pan with one tablespoon of olive
oil. Then add in the shells as well as the shrimp
heads. If you’re lucky enough to purchase them with
their heads on. We’ll saute these for 3 to 4 minutes until
they get nice and orange in color. Then we’ll add in a few thyme sprigs and
then deglaze with one and a half cups of white wine. Strain this into a medium bowl. Which brings us all of that shrimpy flavor. And therefore we’re not wasting all those
shells and give it 1 or 2 little presses down to make sure you really get all that juice. This right here is where one of these fine
strainers comes into play. Back into the same pan over medium heat. Go ahead and add four tablespoons of butter
and one tablespoon of olive oil. Then into that we’ll add six cloves of
minced garlic about a half a teaspoon crushed red pepper flakes depending on how spicy you
want it, a little salt and black pepper to taste. Then stir it up until nice and
fragrant. I’ve now strained off the water that the
shrimp was poaching in, so I’ll add these to the pan and stir them around for just a few
minutes. Adjusting the heat is necessary when our
shrimp is almost fully cooked. I’ll add back in that shrimp and wine
mixture, then reduce the heat to low and let that simmer for a few minutes. We’ve already made a cornstarch slurry once
today, and here’s where it comes into play. Once again, we want to thicken up our sauce
here, and we haven’t incorporated any acid yet which we want in a seafood dish like
this. So I’m going to squeeze in some lemon juice
into about a half a teaspoon of cornstarch, then mix it all up until it’s consistent and
dump that into our scampi. Within seconds, you should see that mixture
begin to thicken up and become a bit more velvety. That cornstarch really just needs
to activate and start soaking up some of that liquid. If I’m serving scampi with pasta,
which many people do, I’m gonna add that straight in. And this would be a great time
to utilize some of that pasta water we talked about earlier. It adds a bit of flavor as
well as some starchiness again, just to make it nicer, better sauce. We’ll finish it off with some fresh parsley,
which I’m just going to tear across the whole top here. And one finishing touch, a little
bit of lemon zest because as I said, I never like to waste the zest. I like to serve scampi with some crusty
bread so that you can really sop up all those extra juices as you eat it. And honestly, I sometimes don’t know what’s
better. The bread with the sauce or the scampi
itself. Get some fresh air. Oh, it’s getting light
out. We’ve been cooking all night. Cug:
6 a.m. I don’t know why anyone’s making beats
at this hour, but I’m not. Not going to take a slice. And I’m. One thing about New York is you
just can’t pass up a good slice. Nick:
I’m sure you all remember our dough from
earlier. And I can tell you right now he got a lot
more sleep than I did last night. This has been resting in the fridge for a
while. It should start to have that really yeasty,
developed smell to it. It is my hope that we get a flavorful,
complex pizza dough here. For now, I’ll flour my cutting board and
lift that dough right onto the board. You can see all those nice little air
pockets and those were created from the yeast. I’ll add a bit more flour across the
top and then using my bench scraper go ahead and cut off a nice portion. We’re going to be making this pizza in a
cast iron skillet. But first I’ll take my dough and begin to
press it out. When you stretch out pizza dough, you want
to be nice and gentle. It should spread out rather consistently
because at any point, if it gets too thin, you’ll punch a hole straight through it. Once the dough is nice and flattened out,
I’ll go ahead and bring in my cast iron pan. Then I’ll take some of that brown butter
that we made earlier, and paint that all around the bottom of my pan. That’s going to give us a delicious flavor
and some nice golden brown bubbles on the bottom of our cast iron pizza. I’m also going to paint this up and around
the sides so that nothing sticks. At this point, I’ll layer in my dough. It doesn’t matter if it looks a little funky
around the edges, because those will be hidden once you put all that sauce in. That’s what I love about a good cast iron
pizza. And then in we go with that delicious spicy
tomato sauce we made earlier. I’ll spread this across the bottom of my
pizza. This is going to give the pizza so much
depth, so much flavor, a hundred times better than going and buying a canned pizza sauce. And for caramelization, because these
tomatoes have a lot of sugar, I’m actually going to go all the way around the edge of
our cast iron wedging in a bit of this tomato sauce between the crust of the pizza and the
cast iron pan. You’ll see what that looks like later, but
it’s almost going to be this black, dark, and charred caramelized color. It’s a fantastic and easy little trick, but
we’re not done yet. I’ll go ahead and paint the crust with some
brown butter as well. You can use this or olive oil because I feel
like everyone forgets about the crust and you can’t forget about the crust. It’s such a big part of the pizza, so why not
make it exciting to eat the finish? I’ll first go over with some shredded
mozzarella cheese. Also adding this all around the edges of the
pizza so that it gets golden brown and caramelizes with that tomato sauce. And I’ll also work in some nice fresh pieces
of mozzarella as well. And last but not least, a few pieces of
basil scattered evenly across the pizza. Oh, and before I forget, I always like to
add a little pinch of salt or some seasoning right around the edge on the crust. Could even be everything bagel seasoning. If you want to keep it interesting, this
will go into the oven at 400 to 450 Fahrenheit for about 10 to 15 minutes. Here we go. You can finish your cast iron
pizza with some fresh basil. And as you can see, it’s got these
beautifully caramelized edges which are gonna be nice and crispy and a nice golden brown
bottom. We’ll take a nice slice, and as you can see,
we got a beautiful airy and light crust and a nice cheesy golden pizza. The only thing missing from this slice. Some pineapple. That pizza is so good. This right here is going to be my second
slice. I mean the whole thing. Uncle Roger:
Niece and nephew. Everyone need to know how to make egg fried
rice. And uncle Nick is one of the few people who
uncle Roger trust to teach you how to make it. Show them, uncle Nick. Show them.
Nick:
It is. now 7 a.m.. A fried rice is simple and just
like a stir fry, you don’t necessarily need a wok. But since I have one, we’re going to
use it to start. I’ll go in with some pork fat once the oil
is nice and hot and we go with a few eggs, then essentially begin making scrambled
eggs. And then on this side of the panel, add some
garlic and I’ll season it with a bit of white pepper, then saute that up a little bit as
well. I’m sort of doing this all as I go. And the great thing about fried rice is that
it gives you a lot of freedom to cook in whatever way you like. It’s one of those
dishes that often uses up a lot of leftovers, just like a stir fry, but then becomes a
fantastic dish on its own once our egg is cooked. I have here some cold, dry leftover
rice. The reason we like to use leftover rice is
because it gets a little bit drier and crumblier, which is a bit better for fried
rice. You don’t want anything too soft and fluffy. I’m not really giving you specific amounts
for this because you should really be eyeballing things as you go. Optionally now is when you could add a
little bit of MSG, which a lot of people do, and at this point we’ll add the soy sauce,
which traditionally you add to the edge of the pan so it sizzles as it falls down. That’s going to give us all of our salt
content in our fried rice, hence why we haven’t added any salt yet. If you’re adding a protein like chicken,
shrimp, pork, whatever, oftentimes you’ll cook that at first, then set it aside and
make the fried rice as I just showed you and add it in. Now we have some leftover shrimp
from our shrimp scampi for flavor. I’m also going to add in a drizzle of sesame
oil, finish off the fried rice with fresh scallions or green onions. And just like that, we’ve made a simple,
easy shrimp fried rice. For a while. I was powering through and I
wasn’t that tired and I just hit a wall. Albert:
Whether it’s taco Tuesday or you just craving some good
tacos? You should know how to make good spread. It’s simple, fresh and delicious. Nick:
I need a nap. Zach:
Yeah. We’re making fish tacos. Get up. Nick:
We’re gonna start by making a simple crema
for our fish tacos. Basically just a flavored sour cream. So the base will be sour cream. Oh, that sounded bad. Then follow this with
a little bit of mayonnaise. And you’ll see at this point that I’m really
not giving full ingredients as much anymore, because this is when I really want you to
just start cooking with your gut, using whatever amounts of the ingredients in
proportions that correspond to how much you like those ingredients. I’ll go in now with
a few dashes of hot sauce, a nice squeeze of lime juice, a touch of garlic powder, and
really any other spices or seasonings you want. Mix this all together and set it
aside. For fish tacos, you typically want to use a
nice white fish and here I have tilapia to start. I’ll slice them both down the middle. One of the reasons being the fact that this
piece here is a lot thinner and will cook a lot faster than this thicker piece here, and
in addition, this is a more reasonable size that you’d put in a taco to season them. I’ll go over with some cumin, then some
cayenne pepper. And to finish, just a little bit of salt and
some fresh cracked black pepper. And make sure to hit all sides of both pieces
of fish to cook the fish. I want that butter flavor with this one, but
I also want to cook it high enough that I get a nice crust on the fish. So that’s what I’m going to use some ghee. It’s that clarified butter we talked about
that doesn’t have any of those milk solids that’ll burn on us. Once the butter is nice
and hot, in goes our fish. And we haven’t talked much yet about
overcrowding a pan, but this is where it can come into play, especially if you’re trying
to get something nice and crispy. There’s got to be ample space between every
piece so that the steam can escape. Once you begin to see the fish change color
around the edges, you can go ahead and start flipping. And as you can see, we have a
beautiful, nice golden brown color to this piece already. And I flipped this one first
because it’s a lot thinner. And like I said, we’ll cook faster. I’ll flip this piece next, since that’s the
first piece of fish I put down and it’s been cooking the longest. And finally I’ll go to
this one here. I’m using a nonstick pan here, but something
like this would be rather difficult in a stainless steel pan, because we’re cooking
the fish for such a short amount of time, it would probably stick. If you’re just
learning to cook. One of the best ways to know if your fish is
done is just to take one of the pieces as a tester, and go ahead and open it up with a
fork to see if it’s flaky quite yet. I love purple cabbage with fish tacos or any
tacos for that matter. To assemble our tacos, I’ll slice up some
avocado. This is definitely the most satisfying way
to do it. Then into a warm corn tortilla. I’ll add some purple cabbage, then a piece
of fish, some of our avocado, some thinly sliced red onion, a little squeeze of fresh
lime juice, a nice dollop of our crema, and then finish with just a bit of cilantro and
some cotija cheese. And that right there is a simple, perfect
fish taco. I’m glad you stopped me from taking that nap
just now. What time is it again?
Zach: Uh, coming up on
nine. Nick:
Fish tacos are a good breakfast. Guga:
Creamy Tuscan chicken is undeniably tasty,
and it’s something everyone should know how to make. Nick:
For almost all. the way through the challenge. And I hope
you’ve learned something. But either way, you’re going to want to
stick around for this creamy Tuscan chicken. To start, one tablespoon of butter, followed
by one tablespoon of olive oil. And then in go our two seasoned chicken
breasts, which are gonna cook for a couple minutes on each side. After they’ve cooked
about 3 to 5 minutes per side, go ahead and flip. They should be nice and golden brown. Transfer the chicken to a cutting board,
then into the same pan with eight ounces of brown mushrooms, and saute those about five
minutes or until nice and cooked through. Then we’ll go in with a quarter cup of
chopped sun dried tomatoes. My least favorite food, along with a quarter
cup of chopped green onions, and then in with three cloves of minced garlic. And once the garlic becomes fragrant, add in
one and a half cups of heavy cream, bring it down to a light boil and add in one half cup
grated parmesan cheese. Then stir that in until well combined. Then add two cups of baby spinach until
wilted. Then to finish, add back the chicken and let
that sit at a low simmer until the chicken is cooked through. Finish it off with a few
chives and you’re. Chicken is done. Nick:
Might be the best thing we made all day. Our final savory dish of the day is going to
be a special treat here. When you talk about cooking, their savory
and sweet sweets are basically desserts, and savory is anything that’s not sweet. We’re going to be making a lobster roll. But there’s one problem. I don’t yet have
any lobsters, and I’m waiting on a special guest, and I’m not quite sure he’s gonna
make it today because the weather outside. Captain Curt:
Hey, it was nasty out there. Do we make it on time today? Hey, it’s Captain Curt here from up in
Maine. This lesson will be lobster rolls. Nick:
But more generally, I want you to take from
one of these last lessons here something very simple but extremely important in food. And that’s to get high quality ingredients
and know exactly where your food comes from. If you understand where your food comes
from, you’re gonna get much, much higher quality ingredients. And at the end of the
day, you’ll just be eating better food. Captain Curt:
Happy cooking! Nick:
This guy is grabbing onto me. He likes me.
Captain Curt:
Take the bands off. It gets even more interesting. Nick:
Oh, we got the lobsters in time after all. And given I’m from New England, I actually
think it’s a fun thing to teach people and a great thing for people to understand and
learn. The first thing a lot of people do say to do
is crack straight through the lobsters, head right between the eyes, which will kill it
instantly and hopefully not give the lobster any pain when you go to cook it. Now we want to steam our lobster, so in it
goes, and we’ll cover it with a lid. Based on the size of the lobster, the timing
will vary, but I’ve cooked enough lobsters now to be able to eyeball it when it’s done. Typically I steam it between 12 and 15
minutes while our lobster steams. We’re gonna work on the bun. I like to do
mine slightly differently than most people. First, I chop off each end and then I slice
down the sides. This will all make sense in just a minute. Then simply slice down the middle to make a
nice little spot to put our lobster. Later, I’m gonna paint down the sides once
again with mayonnaise, the same thing we did with the grilled cheese, and place it onto a
hot pan. Toast that until it’s golden brown on one
side, then flip and do the same on the other. Once our lobsters finish steaming, we’re
gonna place it down on the cutting board. And at this point, you may want to hit it
with a rinse of cold water, because it’s gonna be quite hot and you don’t want it to
overcook. When it comes to removing the lobster meat,
I’ll first peel off the tail, then flatten out the tail, insert an upside down fork
into the bottom, and leverage it out to make sure you’re not wasting any meat. You can also pull off all these individual
pieces at the end of the tail. Next, we’ll break off the claws and I start
each one by cracking off the smaller piece, then breaking through all the joints and
eventually your claw should slip right out. That’s a perfect cute lobster claw, and it’s
always satisfying when you get it out in one piece. Make sure to get lobster out of all
the joints as well, because these little nuggets of meat are some of the best you’ll
taste. Repeat the same thing on the other side. You can also find little morsels of meat in
the head, and eat the meat out of these little claws. Here for the head. I’ll crack it right off. Then I’ll put my thumbs through the middle
of the carcass and crack it open. And in here is loads of meat. I’m gonna finish this very simply, with just
a bit of mayonnaise and a very light squeeze of lemon. Sometimes I like to add just a
pinch of salt too. This is a fantastic example of letting the
ingredients speak for themselves. Captain Curt literally caught this lobster
hours ago, right around the time we were cooking our shrimp scampi earlier this
morning. And now here it is, fresh and going straight
into our lobster roll. It doesn’t get any better than this. I’ll finish this with a light dusting of
chives and our lobster roll is complete. Nick:
Oh, man.
Zach: Nick, can I have a bite? Nick:
No. You can buy the cookbook and make the one
that’s in there. I did make a slightly simplified version
today, but this is what you’re looking at. If you get the book. Rosanna:
Nick, you are almost done with the 24 hour
challenge. And there is no better way to finish it off
than with a warm plate of cookies. And when it comes to cookies, I know you’re
just like me. You don’t mess around. Nick:
I probably shouldn’t be leaking this cookie
recipe out of my book here, but it’s honestly so good that I figure why not just share it
with everybody no matter what? You probably remember our brown butter from
earlier, and I made some more in this pan to really show you what it looks like. Here we have two sticks of brown butter,
which is exactly one cup. As I heat up the edges, we’ll be able to
loosen it up. We’re using two sticks or one cup of cold
brown butter. What I should have right here is a giant
disc of beautifully golden brown butter. Then one cup of brown sugar, a half cup of
granulated white sugar, and one teaspoon of homemade vanilla extract. You got to make your own vanilla extract. Charles here just turned two years old. Then cream the butters and sugars together
for about four minutes. Once the sugars are lighter in color like
this, we’ll let it continue mixing and cracking two eggs, one at a time, and one
additional yolk. Then I’ll go in with one and a half cups of
cake flour, which you can easily make at home if you don’t have it. One and a half cups of
regular flour, a teaspoon of cornstarch, three quarters teaspoon baking soda, and
three quarters teaspoon salt. Once again, mix it until combined, then by
hand, crush in eight ounces of milk chocolate. The reason I do this instead of
chocolate chips at first, is to get varying pieces of chocolate sticking in and out of
the cookies. Once again, just really thinking about
texture as I cook next is one half cup of bittersweet chocolate chips. This gives a little bit of a richer flavor in
your cookies. And last but not least, about two cups of
chopped walnuts. You can do more or less if you’d like. Mix this all together until just combined. This makes about eight large cookies and
they don’t spread very much. The goal of these cookies is to keep them
nice and tall, based on your preferences for how gooey you want them, and all the
differences between every oven. These go in the oven for about 8 to 12
minutes. At 415 Fahrenheit, the cookies are complete,
and as you can tell, they didn’t spread all that much. They almost sort of look like
scones. As we finish up this 24 hour cooking
challenge, I really wanted to finish things off on a sweet note with these. And now that we’re approaching 12 p.m., a
full 24 hours after we started this video and challenge, I’ve never been happier to open
up a good looking cookie. As you can see, I’ve gone for gooey on the
inside and nice and cooked on the outside, hence the very specific oven temperature of
415 Fahrenheit. I’m going to go ahead and open up just a few
more of these. Because it never gets old. That right there is exactly why I do the
chocolate the way that I do it. The inside of each cookie that we break open
is going to be completely different. I’ve worked so hard for this bite of cookie. It was so worth it. We finished the cookies. Oh. Let’s go. Let’s go. We just made it 24 hours straight of cooking. But perhaps more importantly, I hope you
learned something. I’m going to quickly finish with some
SparkNotes. A really quick summary of what we learned
today, so you can take it away and it’ll be fresh in your mind, and especially if you
made it this far. Great job. I know you didn’t have to
actually sit through the full 24 hours, but it was still a lot to get through. We nailed all the basics today, talking
about equipment, ingredients, and knife skills. Just remember, learn the pinch grip
and use the claw with your fingers when you cut. We did a few basic but necessary
techniques, such as making brown butter or even learning how to cook an egg. Finally, in the wee hours of the morning, we
brought together all of those techniques and made a wide variety of dishes that I hope
taught you something, and are also recipes that you can easily take home and replicate. They’re all some of my favorites. Don’t forget to subscribe and like the
video! If you want us to do the 100 Hour Cooking
challenge, we can do something like this. But for four days straight, all boiled down
into one fun and exciting video. And don’t forget to somebody random anywhere
in the world who orders the cookbook from the link in the description below, you will get
this signed book and one of my favorite chef’s knives. This one right here. Chef’s knives really don’t get much cooler
than this. And for all my US fans, Barnes and Noble is
going to carry an exclusive signed edition, but it is very limited. So grab your copy
while you can. For everybody else, don’t worry because
there’ll be more opportunities to get a signed book. I’m going on a book tour next
year, and we’ll be doing a variety of book signing events, and I just might be coming
to a city near you. Go DM me the word cook on Instagram to stay
in the loop. Bye. I’m gonna go to bed. Manny:
Hey, I’m ready for my shift. Nick:
Hey, hey, I actually like the new guys
better. So you’re all set. You can go back to bed. You all set.
Manny:
Seriously?

Everybody should know how to cook. At the very least, learn the basics. It’s a fundamental life skill that’s fun, delicious, and enjoyable. I’ve created a masterclass whereby in less than an hour, you can learn enough to go and cook just about anything. Set aside some time and watch carefully, and I assure you, you’ll be cooking in no time.

Time Stamps
Intro: 0:00
Ingredients and Equipment: 0:40
Knife Skills: 4:48
Browned Butter: 7:15
Soup & Salad: 10:17
Stir Fry: 12:19
Breaking Down a Chicken: 14:43
Stock: 16:30
Sauces: 18:03
Eggs: 23:13
Pizza Dough: 25:43
Pasta: 27:22
Crust: 30:00
Kitchen Cleanliness: 34:00
Eggs Benedict: 36:54
Grilled Cheese: 38:27
Fried Chicken: 40:26
Shrimp Scampi: 43:05
Pizza: 45:38
Fried Rice: 48:18
Fish Tacos: 49:49
Creamy Tuscan Chicken: 52:11
Lobster Roll: 53:27
Cookies: 56:10

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