Відео

True

I love grocery shopping. I think it’s a star fruit.

The first thing I do before going shopping is to make a list of food we have on hand, then make a rough menu plan using at least half from the freezer/pantry. Then I might make a larger beef roast or cook extra chicken etc, for another meal. It has made our cooking more efficient and cost effective. Also always remember-the most expensive you buy is the food you throw away! Not suggesting eating spoiled food but food wasted is money wasted and its disrespectful to the farmers, ranchers, even those who carried the food and sold it to us, to throw away. So I try to be mindful of my food budget and menu plan.

What I learned that applies to ANY cooking: Preparation! Cut, slice, dice and grate ahead of time and place everything in separate ramekins. Then you can add items to your pan on time instead of when it’s too late.

You sure that thermometer went in far enough?

You've taught me a lot. Thank you, Chef!

Happy Birthday chef 🎁🎁

Happy Birthday Chef…. You are a great teacher. Your enthusiasm and passion is infectious….

People in 2024

I thought the first thing would be to keep your work space clean.

Poop

sabre à champagne. Sword meant for Sabrage

Do you go by the "bead test" for using water to check pan temperature, or is that only for delicate stuff like garlic?

1:00 Why?

Thanks for keep teaching 🎉❤

Happy birthday, I have learned so much from you.

I've been doing this all wrong all these years... he doesn't mention spraying lighter fluid on it at all. 🤦‍♂️

Happy Birthday fellow Cancerian! 💫 Mine's on the 22nd! ✨️

Happy Birthday chef!

Happy Birthday Chef Todd more. 🎉🎉🎉

Happy birthday Chef Todd. You're the first person to explain cooking logically to me.

Happy Birthday, birthday neighbour!

Happy Birthday.

Happy Bday Chef Todd, I heard you were a very good hockey player as well! 🏒 🎸

@mariaburton69 44 minutes ago I admire your nice personality and talents. Many Happy Returns, dear Chef Todd Mohr. Stay strong.🙏.

I admire your nice personality and talents. Many Happy Returns, dear Chef. Stay strong.🙏.

Happy Birthday

happy birthday Chef Todd Mohr, i am sure you know how to sell. you probably don't know me but i learned cooking since you come up with cooking coarse videos back in 2011 or before that..now i am eating just carnivor diet. so all the cooking tricks are not needed for me anymore

Thanks for the classes, and Happy Birthday Chef

Happy Birthday CHEFFFF! 🍻🥼🎂🧨🧨

Happy birthday! My gift was subscribing. I'll take the seminar tomorrow morning.

Happy Birthday Chef.

Happy birthday, Todd.

Happy birthday chef ❤🎉🎂🎂

Not for non stick?

“Hot pan, cold oil, food won’t stick” - Galloping Gourmet (I am old)

The sad meme look give when my mom starts cooking expensive fish on a cold cast iron.

These 'shorts' videos are all the rage now but I enjoy the more comprehensive talks. I remember Chef Tod talked about 'frozen money in the pantry' in a video about six years ago and I still think about it every time I go shopping for recipes.

Quick and to the point. I wish all videos were like this.

That LOOKED like an ALUMINIUM pan...... HEALTH HAZARD.. Cast Iron or S/S the go.

When I teach kids and new cooks watch me do it twice and write down exactly what I do twice On the third time I let you do it all I will make sure you do not make a mistake by reading your writing And when you master a method or recipe write it in your journal put your dishes into columns all the soups you make all your. First second. And third choices all you veggies accompaniments gravy’s sauces sweets deserts and don’t forget photos and you will be amazed at how quickly your cooking will advance use the back of your journal for shortcuts and tips and methods in your kitchen skills and remember your never to old to learn I watch as many videos as ican on the u tube on cooking I’m 76 years old and still learning cheers

First, MISE EN PLAS. That is get everything together BEFORE you start the stove. Portion out your ingredients and spices, in order. Have your plates ready. Start to finish in an assembly line, Then start to cook.

"and and"

to saute they move the ingredients in the pan. simple translation of the term saute is 'to jump'

This is a skill anyone who works for any brief period of time in a kitchen picks up because when you prepare meal for your staff you work with what ya got hahah

I'm blinking. That gengir infused orange juice for chinese chicken...

Er... Do you mean we can make light roux and just add to hot milk to make bechamel?

Home ec for men and ladies.

I was wondering if I should buy full chicken or breast

I've watched this video a gew years ago. I had no idea what you were talking about. I didn't even knew what the words meant. I still don't know many things but st least I understand what you're talking about