What I Learned in Restaurants That Made My Home Cooking Better

This may be a bit strange, but I think a big difference between eating at home and going to a restaurant is that when you cook at home you've got all those smells right in your face the whole time so that when you sit down to eat it dulls the experience some. At a restaurant when the food is brought its the first time you get to really enjoy the smell and I feel like that just makes it taste more exciting. When I cook at home sometimes I'll go outside for a minute or two to breath some fresh air and "reset" my nose some. Makes the food taste better

Blows my mind that this is the quality we have access to, for free online, on demand. Growing up, cooking shows on TV were so basic and not that great. Andy, you are fantastic and I love that you're teaching very important fundamentals of cooking.

This is why I love this channel. Actual practical ways explained that will help make food taste good. Without expensive ingredients or silly gadgets. Just good old technique and skill.

Me and my girlfriend enjoy the flavors of dining out but hate the price. We have been using your videos to help improve our cooking at home for ages. Love your videos Andy! Thanks so much for sharing!

I had a girlfriend who didn't like mushrooms. If the food had mushrooms she wasn't eating it, even pizza. One day I decided to cook fresh champignon mushrooms and finished them with butter, garlic, parsley and dill. Split them on two plates and asked her to have a taste. She ate everything and at the end she asked if there's more. Now she's my wife :)

Your ability to break down cooking fundamentals into digestible bits has transformed my kitchen experience. After 20 years of obsessively exploring global cuisines, I can confidently say no one teaches like you do. My intimidated friends who I've shared your videos with are finally cooking! You're not just an exceptional chef, an entertaining creator, and the world’s best babe feeder, you're also an exceptional teacher making cooking accessible to everyone. Thanks so much for keeping it real and simple, Chef Andy. 🙏🏼

We used to love eating out once a week. Then we became pensioners and had to tighten our belts, and here in Australia we had to tighten it considerably. So much so that we are very mindful if we eat out. I am South African born and the building of flavours is part of our heritage which we learn from early childhood. My mother’s words of “onion, garlic and potatoes are fit for a king” have never been truer. We have decided that restaurants are so expensive and I cook better than many of them, that I will just cook at home. Since then I look for easy recipes like this, tweak it my way and we have low cost delicious meals.

I use fish sauce to punch up a dish. You don't actually taste it, but dang does it punch up the flavors! You literally distilled years of experience into 26 odd minutes! BRAVO!

I use that Miso trick for my Bolognese sauce and it is LEGIT. You don't taste the miso in the end but the Umami Bomb is so GOOD ❤

Biggest take away from practically growing up in a restaurant kitchen: There is only one recipe, butter and salt.

Andy nails this concept so well: learn the basic , proper cooking techniques BEFORE you worry about getting fancy

I love how geographically aware you are. You could have easily referred to the South Asian spice infusions as Indian cooking. Glad you acknowledged it as South Asian. Thank you. every little detail you give out is noticed and much appreciated.

Grain size in salt matters only if you measure it in volume. Smaller grain has less empty space between grains than the larger grain does, so the same volume of finer grain weights more 😄

Commenter mentioned going outside after cooking to let nose reset a bit. Absolutely that matters. As a decent cook, I can make seasoning mistakes if I don’t clear my nasals a bit. My family calls it nose blind. As a chemist in my early career, we learned of compounds that only smell for a moment, block your sense of smell, then kill you. So it’s a real thing. Cooking is so much safer!

Yes! Being someone who’s trying to become a home chef for my family and we eat the same crap, this is great. Thank you

In this day and age there is just no excuse for "not being able to cook". You might not enjoy it. You might not go beyond some basics. But everyone CAN cook. We have a restaurant level resources for free. You can make a simple dinner anytime with visual clues step by step. You can cook bro.

I find one of the ways you can tell a true master of their craft is how generous they are with the knowledge they have learnt from experience. We love Andy's videos because he teaches us so many little gold nuggets.

"Andrew you're rambling" 11:28 LOL if that was rambling, I can listen to you all day. Just pure class when it comes to elevating your cooking ! Cheers Mate!

king amongst kings. cheers for the content Andy

This was really useful! So different than so many cooking shows that just tell us what to do, not why. Awesome stuff.