How To Make Food Taste Good

My favorite marinade for steak is a mix of milk soy sauce and red wine vinegar I let the vinegar cuddle the milk then add mor milk to help break down the steak and soy sauce helps salt soak in I’ve left in in the marinade up to an hour and I carries the tangyness and adds to the rich creamy butter after basting

This video says almost nothing. Not only is the information density super low, it fails to provide any real insight for the 4 elements it talks about. You'd be better off cooking almost any dish and looking for the taste and scent indications provided in the recipe or reading something like Salt, Fat, Acid, Heat to get an understanding of the elements presented here. For the best lesson on salting you can get, make some marinara https://www.youtube.com/watch?v=y6Bq8NrdoIk

og here, thank you for adding a light b-roll at the end without being said. For me, a b-roll is a staple of your channel.

What happened to

"Shall we"......

Everyone is so afraid of salt.

Dude thank you for this free mini masterclass. This is dope!

Msg

Probably the most underrated topic on cooking of all time - love it Josh! A note on seasoning meat for grilling - if pre-seasoning meats to grill or fry (I use 3/4 tsp per lb) I season 6-24 hours prior to cooking. This lets the salt penetrate the meat (yes, I said it) and within that time, all of the water that left the meat will get reabsorbed. Dry brining is IMO superior to wet brining for grilling applications. The key is to leave enough time for the liquids to reabsorb.

I have rewatched this video a few times. I can DEFINITELY say, I wasn’t salting my food enough before. Some things tasted a bit bland. Now they SMACK. It wasn’t that big of a difference.

Thank you for the recipe. It tastes so good. Thank you for putting more macros and calories friendly recipes.

this is the best video for everyone to watch ever.

Can we get a low sodium meal prep episode?

Great video! I sometimes watch friends/family cook. They finish the recipe, the food is cooked, and they're finished. Unsurprisingly, it's not as good as it could be. The last 3 minutes where you do the adjustments described in this video can turn "ok" dishes to "really good" and "good" dishes to "amazing." Sometimes people who like my cooking ask for my recipe. I should send them a link to this video: it's all about the last three minutes after you've completed the recipe!

Joshua "salt" Weissman

More this type of video please!

I love videos like this. So informative AND inspiring.

Bro really needs to start training his neck...

First of all, thank you for giving me inspiration 7 years ago, when i started cooking. Throughout the years I have learned a lot of things. While I agree with everything here, I would like to add some comments. Yes, salting is important and yes it will work the way you show. However, I only do it this way for special occasions. If you always salt to this level, you will eat way too much salt. So on a regular I only salt a bit at the end and for some things during the cooking. Your taste will adapt to lower salt and it will taste almost the same. With less salt, acid becomes way more important. This is the real game changer for me. Spices also need some nuance. Toasting may intensify flavor, but also changes it, For coriander it takes away the floral note, so bewahre of that. See what aroma you want. Also, not all spices are fat soluble. I am also not close to mastering spices yet. The elements you mentioned at the end were what I would have added, but as you said it may go beyond beginner level, I will not go further into that, although I think sweetness can be treated similarly to what was shown here. Overall, one of the best ways to learn is through making salad dressings. Here you can really dial in all the aspects and learn by tasting. Hope this helps someone.

In addition to cutting through rich flavors, acid such as vinegar can prevent fat from separating from solids. So if you are making a cream based sauce, add in some vinegar and you won't have to worry about separation

Loveliest video in a while! I appreciate the well-rounded approach in this video to provide tangible feedback many experience levels.

How to make food over complicated and stupid for no reason

Top tip, a lot of restaurants or at least large kitchens seem to at least occasionally miss this: get a kitchen scale, if you use it for spices only try to make the range a small one at low weights, but in general use something like a 0-5 kg range is goof enough. For salting, consider an amount that represents a percentage of the total weight of what you're cooking, and use the scale to achieve that. I'd suggest starting around 1%, you can adjust from that.

A good reference point for saltyness is probably nachos and popcorn and similar, have a look at what amount of salt the various variants use and buy some to taste. High salt can be over 2%, low is probably around 0,7% and so on.

It's very easy to undersalt food if you don't use a scale, since the amount can be surprisingly large compared to what you might do. Of course, it's also ultimately a question of what you're adjusted to. Finally, don't forget to consider the fluids and other components of what you're making when thinking about total weight!

Allot of people have stomach issues ect, could you maybe do one on how to make food taste good (acidic free) I love you’re vids btw!!!

What about dry brining a steak, which is a great technique

Why is the ‘&’ covered up on his Hedley & Bennett apron? 🤔

S Tier Tutorial -- he really does a good job giving you a conceptual model you can work from, generalize. Thats how proper teaching is done!

Holy shit are you cooking again,

uhhh can we pls get your chili oil recipe? it looks BOMB

Oooo, is there subliminal beef (no pun intended) between certain Youtube chefs? 🤔.... Josh didn't include 'Osmo' as a top flakey salt... And Josh is never included in the Youtube chef battles (we all know why they dont want Papa around 😂)

I bet somewhere in this video copious amounts of butter or olive oil are gonna be used.

What about alcohol?

Not many YouTube chefs actually teach you the foundations of cooking sure they will show you how to cook something but this video is educational in the fundamentals and actually shows you how to understand and cook anything. More videos like this are definitely needed.

Best YouTube chef by a mile.

This is not a recipe. I subbed to this channel for recipes. This video could and should be on the main channel. Or is it ? Boo

great channel

You should write a book. Maybe call it Salt, Fat, Acid, Heat 😊

Make a video about sauce

Jewish salt is just another cultural fakery.

5:50 yeah if I'd eat salads with that amount of oil I'd look like the Michelin guy. Butter on steak? Sure, it's worth it. Putting oil on everything? Hard pass.

Hey I love the vids 😊😊😊

Hey, loved the video.
Just one note about herbs, yes they lose some flavour over-time while cooking but a big part of it actually stays, if you ever tasted a good gormeh sabzi you can taste each herb even though it is usually cooked for 4+ hours

Israeil Jew here: All salts are kosher.

In Europ though we don't cook with kosher salt. Only table salt, sea salt and flaky salt.

I sprinkle my salt high above my head let those salt crystals slide down my sweaty elbow, grin stupid and wear a sunglass while doing it.

Maldon is not pronounced like that btw. Source: live near Maldon

Maybe I'm just drunk but this feels like Gen Z Ragusea teaching.... I owe all of my understanding of cooking to him. You aren't saying anything that is wrong... just with less words. Maybe that is okay with the homies in your generation.....

Sorry about this comment.