How To Master 7 Basic Cooking Skills - Chef Brian Malarkey

we're gonna learn seven quick little tips that are gonna make you a better home cook and a better chef these are simple little things that we do every single day in the kitchen that I want to like pass on to you give you a little piece of advice first thing first sharp knife not the round steel we use the diamond steel you see that it's got sandpaper a kind of texture to it you want something that you can feel removing that metal that's all you're trying to do when you sharpen a knife is remove the metal right there see that angle simple not fast simple as smooth taking off some metal you can find a nice diamond steel at every single kitchen store don't get the round ones get the diamond one little touch touch touch one trick all right trick number two onion we use a slice pickled onions on more things than I care to even mention here at the restaurant use it in a lot of our sandwiches here a lot of our grain bowls some of the salads at night time I cut off their back and the front side this is very very important the French technique as they teach you is always a 90 degree angle here's my life here's my angle my feet are pointed straight ahead all right not like this not like this not like this not like this straight ahead knife here hands here always tuck the thumb the thumb never takes a walk out front he does he's not coming back I start with a little bit of angle on the knife then I do a slice slice slice always start slow until you get really good at something and then when you get faster things you can move a little bit faster now at the halfway point the angle gets a little bit harder for me right there so I just flip it over there's little grooves in here dieudonné to do and so you kind of come around come around come around come around till you get on top the onions is not the most expensive thing in the kitchen so don't cut your finger off trying to get that last slice of onion slow it down so now I have all this beautiful onion all cut up now we're gonna make a quick pickle this is the key to a lot of great flavor we're gonna pickle the onion right now and all we need is a little pot red wine vinegar we use only small boutique amounts of red wine vinegar just kidding restaurant everything's a little bit bigger I am a chef not a pastry chef but a savory chef so in my world its eyeball will say one part red wine vinegar one hand full sugar adds a little bit of sweetness I would say half part water it makes big pinch of salt we're gonna take this over boil it this is how it is working in a professional kitchen right here all right everybody needs a saute spot we got some brown butter going on here got Nate make it some sort of like little grain grain bacon soy sauce dish over here we got a lotta apparatus you want a fire power I like to call it all right so we'll bring that to a boil just not take too long at all [Music] pour it right on top of that enough to cover and now plastic wrap super tight seal it in put it the refrigerator for 24 hours these are the last result a couple weeks make sure the onions are below the surface of the vinegar and you'll make sure that there's no problem at all because they're naturally preserved right now but this is gonna make every salad every sandwich everything you put it on tastes a whole lot better and adds a huge huge big bright note ooh you know I'm talking about this one is an age-old timeless classic I was doing this a long long time ago as a garnish and they say you know it like what is old is new again this isn't coming back watch this all right so green onions some people call them scallions right here we cut the bottom off get rid of the little root side there I was doing this in the early 2000s here to say maybe the late 1990s we are slicing up the onion at a very slight angle all the way up once you get good at it you're great it's gonna take you a little while to practice a little bit of angle still keep it at that right angle we like and I'm just slicing it like that and you can do it real slow if you want to so you get the hang of it and we'll just slice the bottom the whites are gonna look different than the green parts at the top this is hilarious somebody asked me to make this garnish form the other day I'm not gonna say who it was Joe Magna Nellie we're at the Food & Wine Festival in Pebble Beach and he's like hey will you do some slices on the green onion and I was like hallelujah I'm so excited this is bad all right once you get good at it you can obviously speed up a little bit more and just kind of keep rolling in there but make sure the thumb is always hanging out back never a good thing to let him jump in front the longer the slice the better there is a apparatus tool that is sold to some of those kids and goods stores where you actually just take this whole thing right here slide this like kind of skewer thing in as little soft like a little blades on the top and you just pull it through that's cheating all right we got a knife my friends we're gonna do a little knife for it now we take them in just regular ice water if you do like slice parents or anything you put it a little bit of ice water it firm's them up if they absorb some of that water and they get super firm you're gonna let this sit in here for probably just 20 to 30 minutes and fast-forward this is what we have right here these have been here for about 20 minutes they went in they're coming out if I took a little bit of olive oil toss it a little bit of light bright vinegar maybe even a little bit of lemon juice this goes well with seafood scallops shrimp put on your charcuterie plate at home if you want to just add some different textures and you're kind of picking up the different salami and the bread and all that there is nothing that it doesn't go well with all right so a simple little garnish trick to have at home look at that put in the fridge it stays up for a couple days like that I don't like to leave it in the water for more than like 45 minutes because it will start to absorb too much water and become waterlogged all right sorry I had to step away for a few minutes so what we're doing right now is we're doing a tasting we have somebody coming in here that's looking for a potential sous chef job at anime and so look at this the crack team of geniuses out here we're all tasted amazing dish and it was incredible snapper dish nice little bright acidic sauce tomatoes it's a very very summer she's off to a wonderful start and next what we're gonna do is something I just did on that dish and that was the lemon all right let's talk about citrus I learned this little trick not long ago I'm a little embarrassed it's taking me so long to learn this trick I grew up in a seafood restaurant at the old ocean air back in the day and we constantly took our lemons and we had a big slicer thing and this was the way that all the lemons got sliced they went on the famous crab cake ocean air if you remember my early days if you cut around the outside sea not the middle but the outside right here right where you think the seeds might be and then I do it again see that's how close I'm playing it right there we got little half a seed there right along the outside and right along the outside here so I have beautiful lemon to squirt on whatever I want to squirt buy a lemon on because lemon makes everything better it is nature's best little acid I love to use the entire lemon I like to use the zest I like to use the juice the segment's you can cut the segments out also and this little piece right here you're probably going what are you gonna do with this right here this I get a very expensive strainer right here nature's little strainer now I'm gonna make the next little trick to the trade nice little extra virgin olive oil this one's from Temecula gotta support the locals down here I have lemon juice extra virgin olive oil it's kind of a broken vinaigrette a little salt that's all I need lemon juice extra virgin olive oil and salt I like to do about 1/3 lemon juice to two-thirds olive oil we put it squirt bottles we shake it up every little thing like the little green onions tops I just cut right there a little bit of that a little bit of greens a little garnish anything you have vegetables head up with a little bit of extra virgin olive oil lemon juice it is the mother vinaigrette of all kitchen there's not a kitchen across the world that does not or should not have a simple lemon vinaigrette it allows you to have flavor without sacrificing any of the flavors of the natural ingredients make sense put that in your repertoire my friends because that's a good one all these are great but that one's a must the left I like goes down a little bit that means it's perfect on to the next little trick chives it's funny of mine my friend rocking a spirit I heard him say at one time he said I can tell how good a cook is or how good a chef is by the way they cut their chives because it's the attention to detail that is so important all right so chives you can come in here and you can chop them up and they're all connected and they form these long like things that's just act style all right that is called shoemaking my friend in order to get them all even I cut the bottoms off right there I grab a nice manageable Bunch so it's a very sharp knife and it's a slicing motion it's not chopped because when you start chopping you're just smashing the oil out of it and bruising it and you just keep practicing its practice with a little bit if I see a young line cook who cannot cut chives like this then I know that they still have a lot of basic skills to work on or they haven't been trained properly but if you come in and you cut beautiful chives like this you're gonna get my attention for a while that's how you cut chives let's talk about parsley right here always the Italian parsley never the curly leaf parsley I don't even know where that stuff came from super great flavor super fresh super bright what you want to do is rinse it off first and get it very very dry all right will drei now in the olden days you people like pick all the little leaves off but I firmly believe that the stem is like a chive and it has so much great flavor why do I want to get rid of it and I'd like to produce a lot of parsley and I like to have a lot of herbs so I like to do very fast so what I like to do I kind of just roll it up in a little ball like that then just like my chives I'm not shopping I'm slicing and this is like a little ship and odd movement here so athlete like the stems they add texture and flavor and then I do one little cross pattern over here holding the front of the knife down see those big pieces there I love them the idea of tarragon is it's tim is a little bit thicker what i like to do is go down the stem pull it off pick off these nice big top pieces there I like just to roll it into a gentle little bundle there get the knife going same motion as a chive same motion is the parsley all the way through one little cut across that's all I want to do I don't want to beat up my herbs I don't want to over chop my herbs I want a big bright robust and fresh and that's about the right size right there all right this Brian malarkey again and that is some tricks to the trade and we're in the professional kitchen and we're getting real every day all right you've seen us be a home chef on coasting chef now it's coasting overdrive and this is how we get it done in the industry and those little tricks of the trainer what's going to make you a better cook or chef at your house tune in check it out subscribe tell the world have some fun

Channel: Coasting with Brian Malarkey

Views: 43,115

Rating: 4.8759398 out of 5

Keywords: cooking tips, kitchen skills, kitchen knife, kitchen knife skills, how to cook, knife skills, chef, cutting lemons, cutting onions, onions, lemons, vinaigrette, how to chop, dice, kitchen hacks, basic skills challenge, knife, chopping, slicing, kitchen, knives, mincing, cutting, knife skills compilation, top chef, ramsey, cooking, cook, cutting skills, recipe, how to, fast cutting skills, food, tips, life hacks, recipes, useful things, tasty, lifehacks, onion, easy recipes, do it yourself, america

Id: RFV-dfgadSw

Length: 10min 56sec (656 seconds)

Published: Sat May 11 2019