How to Cook Faster and Clean Up Less

vl câu view như thật, cần gì cân cứ múc cho đến khi nào tổ tiên bảo ok thì tức là đã đủ rồi, thế nhé

I follow you, but I also look up random things like "faster cooking". How cool when the two unexpectedly converge!!

This man has made a fool out of all of us. Pampered Chef, you tricked me.

I've never done weight measurement before. It seems superior. My challenge is that most recipes Ive used don't have weights. I guess I just have to look for weight based recipes. Has anyone found a way around this problem?

These are approaching OCD differences.

Now you know there are better ways, why not stop overpaying your health care professionals and get a health system that works…. I’m looking at you, United States!

Excellent tip, and I thank you kindly for it sir.

Do they not have dishwashers in America?

Eyeball it

Try making beer or bread and you'll buy a scale quick or have bad beer and bread

Loved the video as someone who always measures (or just goes by feeling), but just have to say that it's actually not a 44% difference, because you subtracted the time of the other 3 dishes, which are done in an equal amount of time

Such an American thing .... here in Europe we never see cups or the like, almost everything is in weight. This video was so alien to me xD

Any advice or tools you use to convert volume based recipes to weight based?

Laughs in arab

It is great to see somebody tackling the topic of clean up.

Would you do a topic of how clean a filthy oven? It seems that we need harsh chemicals. I don't mean to disrespect these chemicals or the brilliant people that gave them to us, though. I just wish that we could have some simple way that doesn't require gloves or chemicals that harm rivers and oceans.

Love this video, wish more recipes were written out in weight instead of volume! I myself transitioned to weight naturally because volume measurement tools (like cups or spoons) aren't standardized, and it's annoying when you're trying to have more accurate info for your macros.

Another pro tip? Learn how to approximate measurements with your hand. Baking needs to be somewhat precise (such as w/ pancakes).

All cooking that doesn't deal with leavening of flour needs to be +/- 30% or so. Figure out ratios, measure with your hand, and eyeball it. You'll fuck up the first few, but once you learn to taste for flavor balance (acid vs fat, salty vs sweet, umami, aromatics, heat from spices, acid vs bitter) it's easy to adjust as you go and fix the ratios.

Oh, and that baking powder? Artificial (non-yeast) leavening. Baking soda + acid = CO2, which is the same thing that makes yeast leaven bread. Baking powder is baking soda + cream of tartar (a mild flavored, powdered acid) that is somewhat self-reactive. Water + baking soda + cream of tartar = CO2 for non-acidic dishes like pancakes.

I HATE measuring cups and spoons! If I have to bake I go by weight, if no weights then I just lay the spoons and cup measures I need and as I add stuff to bowl I just eyeball it by looking at the cup/spoon. lol worked fine so far....but I do have a lot of leftovers. hmmmm strange. smh lol

As a european, I was heavily disappointed that I can't save any more time

I'm from Europe and use metric, I weigh in the main but you can't beat tsp and tbsp for measuring spices and salt etc. Anyway if you cook a lot then you'll find you don't need to measure much except when baking. I've made pancakes by eye with a recipe and they turn out good even though I don't make them very often.

You've sold me with the facts. I shall reform. For your consideration though, the coarse language is a speed bump for some of us old schoolers, possibly a no-go. You're the man with the Channel and you make the choices. By the way, I believe you were the one that did a segment on cabbage haluski which brought back many family memories. Thank you.

Not only is weight more accurate, you know where you are.
Many of the recipes I see mix weight and volume, which is a real pain when you have to work out which set of volume measurements you are using. I grew up in the UK with Imperial measurements and to be honest, still 'think' in them. But I prefer recipes to use metric units because they are always the same. No thinking about which countries cups and spoons, or is the pint 16(US) or 20(UK) fluid ounces when the recipe list some ingredients by weight and the others by volume. And I ask you, just how heaped is a heaped spoon? Don't get me started on pinch, dash, or smidgen!

Measure the first few time you do a recipe, but what's important is that you get a good feeling for the ratios so you can do it only by ratio of whatever cup and spoon you have laying around, and keep tasting 'til it's right.

*laughs in British* metric ftw!!!

Cooking by weight is also more fun!

love this, thanks for the change you are making with this

the anger that rises out of me just thinking about how when i make sauces/marinade for meats/stir fry that i have to clean ALL the measuring cups & spoons & the bowl to hold the mixture of the sauces

Next: Ditch your funny imperial system for metric.

Do you know any good cookbooks the follow weight measurements?

My only conundrum is in weighing small amounts. Typical kitchen scales only have a resolution of 1 gram, so if you need 5 grams of salt, with rounding you could have anywhere from 4.5 grams to 5.4 grams when your scale reads 5 grams. Other than "ask Google", any recommendations on a scale with a 0.1 gram resolution?

Well the main obstacle would be the recipes, most of what I find online, in books or on packages are expressed in volume. But yeah, for our own cooking notes it's a great point.

What the? Here in Europe we don't even use any scales or complex volume techniques... intuition and cooking skills are enough. But this video is valuable, nonetheless - saving people's time is essentially increasing people's life.

... well as an european I dont have that problem at all. all recipes go by weight.

I watched your video and tried a scale for all my holiday baking , it was a BIG mistake - the scale was cumbersome and inefficient when doing all my baking and cooking. I’m back to my wonderful; measuring cups. If you do a lot of baking and cooking - measuring cups is the way to go!

Those Thumbnail pancakes are sooo thick 👍👏

Is this your final recipe version ?

I’m sold on the idea. It occurs to me that every ingredient has a different weight for a given volume, making a simple conversion difficult. I also appreciate the effort to simplify and standardize, the added efficiency over time could have a real impact on your life depending on how often you cook.

Came here from TikTok, thanks for the tip!

I measure so little when I cook, unless I'm baking. If I baked more I might bother with a scale but otherwise I probably wont

Hell ya, Ethan! I've been using weight measurement almost exclusively for a while and it is so frustrating to to see volumes only in recipes. America's Test Kitchen did a study and found volume measurements of flour can vary by as much as 50% (King Arthur Flour defines their cup s 120 grams). This is probably your most important video yet. Good work, mate!

I'm with YOU, any cookbooks I buy in the future better be by weight.

great video, getting better with each release.

me laughs in europe

Great one as always

Good move. As a Brit I know the results are better using scales for baking.

i’ve been measuring by weight for quite some time, but not always—and honestly not by choice. most recipes do not have a weight conversion, and i hate taking the time to look up all the conversions myself, which is probably more time consuming than just doing the extra prep and dish cleanup. any suggestions?

YES!!!