30 Must Know Tips from a Professional Chef

Hello There Friends! Join me for a culinary masterclass, where I share my invaluable kitchen wisdom accumulated over 56 years of professional cooking experience. In this video, I will explore my top 30 kitchen tips that every home cook needs to know. From mise en place to mastering the Maillard reaction, you'll learn essential techniques and insights to elevate your cooking game to the next level. Don't miss out on this treasure trove of culinary knowledge! Let me know what you think in the comments below.
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30 Must Know Tips: https://chefjeanpierre.com/kitchen-ti...
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VIDEOS LINKS:
Knife Skills:    • Use a Knife Like a Chef | Chef Jean-Pierre  
Fresh Herbs Short:    • How To Keep Herbs Fresh For WEEKS #shorts  
Roux Video:    • How to Thicken Stew, Soup, and Sauces with...  
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❤️ Signed copy Chef Jean-Pierre's Cookbook: https://chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES:    • CHICKEN RECIPES  
✴️PORK RECIPES:    • PORK RECIPES  
✴️LAMB RECIPES:    • LAMB RECIPES  
✴️SEAFOOD RECIPES:    • SEAFOOD RECIPES  
✴️BREAKFAST RECIPES:    • BREAKFAST RECIPES  
✴️VEGETERIAN RECIPES:    • VEGETARIAN RECIPES  
✴️DESSERT RECIPES:    • DESSERT  
✴️APPETIZER RECIPES:    • APPETIZERS  
✴️ONYO RECIPES:    • ONYO RECIPES  
✴️PASTA RECIPES:    • PASTA  
✴️SOUP RECIPES:    • SOUPS  
✴️SAUCE RECIPES:    • SAUCES  
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0:00 Intro
0:25 Mise En Place
3:04 Sanitized Water
5:43 Read Your Recipes Before You Start Cooking
6:55 Choose the Right Cutting Board
7:52 Stabilize Your Cutting Board
9:11 Scraper
9:30 Maintain Your Cutting Board
10:51 Clean as You Go
11:45 What Heat Should You Use?
13:59 Butter
16:50 Cooking with Wine
21:46 Poaching Vegetables
23:00 Onyo is Always Number First
25:28 To Measure or Not to Measure
27:01 Add Acid
28:11 Invest In A Kitchen Thermometer
29:57 Maillard Reaction
31:29 Straining Techniques
32:12 Use A Food Scale
32:28 Preheat Your Oven
33:45 Garbage Bowl
34:11 Trust Your Palate
36:24 Texture is the Conductor of Flavor
38:36 Knife Skills
40:44 Avoid Using Water in Cooking
43:05 Size Matters
44:16 Mount the Butter
45:28 Fresh Herbs Storage
47:52 Sauteing Garlic
50:25 Thickening Soups, Gravies, and Sauces
52:06 Peel the Asparagus
52:52 Brine Your Pork
53:34 Fresh VS Dried Herbs