1. Pat dry all meat, fish, seafood before cooking it 2. Add salt as you go 3. Measure with grams/weight versus volume - to get consistent results in food projects, not always necessary for 4. Press meat (and french toast, quesadillas, etc.) into the pan, firmly for 30 seconds 5. Oven searing and broiling 6. Dry-brine your meat 7. Pre-heat your sheet tray 8. Mise en plase - prepare in advance, watch video, and gather ingredients before adding heat 9. Finish cooking vegetables with steam, especially fibrous ones

Dude. All the money and time you spent to not only show good examples, but bad examples is huge. This is literally my favorite cooking channel, for reasons like this (and the fact that everything I’ve made from you has been absolutely delicious).

@BrianLagerstrom

3 ай бұрын

Thanks very much. I hope showing the stuff helps drive home the point

@archon9383

3 ай бұрын

@@BrianLagerstrom Just echoing the above sentiments, I'm a dude in his late thirties who stubbornly resisted learning how to cook for most of my life, and your channel has been both an inspiration and an invaluable resource. Literally has changed my life, and I'm not really exaggerating. Also the compliments I get for making your recipes for other people are very nice. ;)

@mesiroy1234

3 ай бұрын

My favoeir is pro mome cook. Esppaicly his older video He did this excet video , 5 year ago

@AdamEHuss

2 ай бұрын

​@@mesiroy1234 learn English before the hate comments

@cynthiajohnson9412

2 ай бұрын

I love it when he shows himself making stupid mistakes, like leaving the immersion blender in the container and walking away only to have it tip over. It makes me feel so much better about the stupid things I do and makes me so much more willing to try knew things and face potential failure and embarrassment. Brian let's us know it's okay, even funny, to be human.

one super underrated tip that is common practice in restaurants but not at home is serving hot food on hot plates and cold food on cold plates! Any time I'm cooking something hot I'll throw my serving plate in the microwave (or a low oven) before I plate and it keeps the food at an ideal eating temp for much longer. Same goes for cold dishes I'll pop the serving dish in the fridge or freezer to maximize the ideal eating temp! So easy to do and extremely underrated :)

@pieceofpeace35

3 ай бұрын

I would never have thought of this!

@thomasviglione2362

2 ай бұрын

Super useful tip! Thanks! I will try it. Tho, i think special plates are required, specialy for putting in the oven..

@gregtuff4020

2 ай бұрын

I literally worked at restaurants and forgot this 🤣​@@pieceofpeace35

@FISHCOUPE

2 ай бұрын

Does depend on the material! Ceramic plates can get damaged by the microwave over time - I just prefer to wash them under hot tap water for about 30 seconds instead

@coltaine503

2 ай бұрын

Totally agree. Aso, for anything I am adding syrup to such as pancakes, French toast, etc. is to warm it first. Hate cold syrup hitting my hot waffle.

As one of your non-american viewers, I really appreciate the addition of degrees Celsius in the video. Thanks! :)

IMO This is exactly the kind of content that sets you above and beyond the rest of the other KZread cooking channels. This really makes me feel like I can grow my skills as a home cook. Huge props to you man!

@BrianLagerstrom

3 ай бұрын

Thanks DOC!

@schakalix

3 ай бұрын

Exactly! Please, more content like this 🙏🏼​@@BrianLagerstrom

@fattdamon5342

3 ай бұрын

Agreed all around. Your channel is the perfect balance between entertainment and education. Joshua Weisman leaned too into the entertainment aspect and it got annoying in my opinion. And some of the more serious folks like Kenji (whom I really love still to be fair) just sometimes are too in the weeds with the science and protocol for me personally. Keep it up Bri, let's eat this thang.

@athom86

3 ай бұрын

@@fattdamon5342 Well put, you’re absolutely right. A lot of them also got fancy using expensive or rare ingredients because they now have access to it. Like, I’m never gonna buy an actual truffle, I don’t need these kinds of recipes. Bri is the king of affordable and easy to find ingredients OR giving us plenty of alternatives and substitutes. Now THIS really connects with my everyday cooking.

@Default78334

3 ай бұрын

@@fattdamon5342 One of the things that really comes through in Brian's content is his background as a line cook and how that informs his approach to recipes and techniques.

First time I took a baking class, the instructor had each person scoop out a cup of flour and then weigh it. In a class of 15 not one of us got the same result and some were waaay off. That sold me. I’ve been baking and cooking using weight measurements (preferably metric) ever since and get annoyed at recipes by food creators who still cling to volume measurements. I have no idea why my fellow Americans seem to be so resistant to it-almost violently so, like it’s the first step down the path towards woke socialism or something 🙄-but it’s a never ending battle. Thanks for fighting the good fight.

@Diana-qp2rw

3 ай бұрын

Some really act like it’s a crucial part of American identity to prefer volumetric measurements over metric 😂 But metric is just so much more accurate

@chefkocher1

Ай бұрын

​@@Diana-qp2rwDoesn't even have to be metric. Use lbs or oz by all means, but measuring by weight will always be more exact than volume.

@jvallas

14 күн бұрын

I'm in the U.S., totally believe in weighing, yet still grab the cups whenever it doesn't matter much, so I just want to tell you why. It's just a comfort level. Been cooking maybe 50 years, never even *knew* about weighing till a few years ago, and it's just simpler and more familiar (to me) to grab a cup than to get out a scale, turn it on, put ingredients on it, tare it out, etc. In reality, it's no big hassle at all, but I guarantee I will automatically grab a cup every single time it doesn't matter.

@jvallas

14 күн бұрын

@@Diana-qp2rwThe comments that p*** me off are the U.S. citizen saying, "C'mon, we don't use scales." As if the United States is the only country that exists or uses the internet (I'm from the U.S.). In fact, we're one of I think *three* countries left that don't weigh food. We are so full of ourselves.

Learning to oven sear was probably the best technique that dramatically changed how I did my cooking. It cuts down on time so much and it's a lot more leisurely and makes cooking a lot more calmer instead of stressful.

@BrianLagerstrom

3 ай бұрын

It's one of my favorite moves. Thanks for watching

@unkownbridge7965

3 ай бұрын

@@BrianLagerstromYour channel was the first cooking channel I ever saw to really do oven searing. Most of the time it was either to brown bones and veggies for stock.

@Kyarrix

3 ай бұрын

Hi there, brief explanation on oven searing please? As my other comment noted, I do keto/ carnivore and eat a reasonable amount of meat. We usually cook it on the stove top and as Brian said, it's messy. I would like to not have that mess and the additional juices would be great for leftovers the next day. If you were cooking thick tri-tip or ribeye, how would you oven sear it? Would you put the pan in the oven to heat up with the oven first? Just a basic explanation would be really helpful. I appreciate it in advance. I do dry brine the meat for 24 to 48 hours in advance, this is a technique I have used for the past several months. You can do it with a roast or thick steaks, salt all sides fairly liberally and put the meat on a rack over something so that all of it is exposed to the air. It seemed weird at first to have a rack in the fridge with meat open to the fridge air but it doesn't create any odors. When you sear it it takes a very nice sear but doing it in the oven might up the technique considerably.

@mdbbox5660

3 ай бұрын

@@KyarrixLook up reverse sear. You can also do it in an oven if you want. Low heat, then high heat (broil) to brown.

@purleybaker

3 ай бұрын

This is so well put. Pan searing is messy, time consuming and doesn't always work that well. Last time I made beef stew I didn't bother.

THANK YOU - And thank you for taking the additonal step and showing us the difference, and not just telling.

@BrianLagerstrom

3 ай бұрын

Glad you appreciate that. It took a whole day haha

@annehurricane4413

3 ай бұрын

@@BrianLagerstromThe roast chicken comparison blew my mind! I so appreciate your attention to detail.

Babish gave me a hobby. Weissman gave me a skill. Lagerstrom gave me a superpower. Seriously, the extent to which your videos have elevated my cooking is crazy. That one pot spaghetti recipe still blows peoples’ minds when I cook it for them, and let’s be real…spaghetti is so ubiquitous that it’s rarely mind blowing lol

@jvallas

13 күн бұрын

Love those 1st 3 sentences. In fact, I love this comment.

11:58 "Mise en place" skyrocketed for me when I learned to *buy & use lots of small bowls for prep* (& one big one for waste like onion skins & stems). I used to think those small bowls were relentlessly stupid & unnecessary, now I can't live without them & it makes most steps of any dish nearly impossible to forget.

@FriendofWigner

3 ай бұрын

I have done the mise for years; turns out I was coping with the faulty working memory portion of my ADHD. His comment about realizing you don't have something before you put food on the fire hits home as well. The best part though is since everything is chopped and measured, you can clean a few dishes or wipe down your cutting board while the food is cooking. I've been doing a lot of Asian dishes lately, and for a stir-fry, you have 5-10 min tops of cooking. Trying to do it without prepping everything first is likely going to lead to a lot more failures.

@dabundis

3 ай бұрын

A big, $15 stack of stainless steel prep bowls in various sizes is probably the most impactful thing i've ever bought for my kitchen

@georgeprout42

3 ай бұрын

I arrange my dry ingredients on a dinner plate, clockwise from 12 in the order I'll need them. I'll leave a space if it's a wet ingredient and I can't fit the bowl on the plate. As long as it's just chopped veggies and not raw meat then I'll also use the plate to serve up. Makes it foolproof and minimal extra washing up.

@verdicktrobin

3 ай бұрын

But all that washing up though...

@giraffesinc.2193

3 ай бұрын

Me too! I have a lot of little glass dishes, but recently added deli containers. It helps so much!

You should be very proud of your video productions. Over the last ~year that I've been watching your week-nighting and other videos I have picked all of these tips up and they have all truely made our cooking and eating so much more enjoyable from where we were 2 years ago. Not to mention I've lost about 20 lbs, Cheers to you, Bri!

@BrianLagerstrom

3 ай бұрын

Thanks so much for watching Brad

#10.) Shred your own cheese. 💯

You solved my meat problem!! It was always too wet!! I made some salmon today and I dried the heck out of it, then salted and let it sit for ten minutes. Threw it in a pan and it was the best salmon ever. Your advise of “dry your meat” will change my cooking forever. Thank you!!

10th tips you showed us but didn't mention is resetting the electronic scale when adding ingredients to the same bowl instead of measuring them separately. So simple but saves so much time!

@derekwalters2826

2 ай бұрын

Also, common sense....

@lsamoa

2 ай бұрын

@@derekwalters2826 It's not. Most people I know don't do it that way and neither did I.

@markbanister5534

28 күн бұрын

In this video, you can see that he was tare-ing the scale when he was adding the three liquids

@lsamoa

28 күн бұрын

@@markbanister5534 Yes, that's what I was saying

@jvallas

13 күн бұрын

@@markbanister5534That was the point of the comment. Some people probably didn't catch what he was doing there if they don't mess with scales.

I basically learned my very humble cooking skills watching all of Alton Browns good eats episodes (back in the day), you have officially taken the spot as my number one favorite cooking instructor 😊 Sidenote, please never be a host on a completely staged reality cooking show 😂

@kennethyoder9766

3 ай бұрын

Totally agree with you on this. I learned so much from Alton Brown and Emeril over the years but the food network has become an absolute joke. Thanks to people like B-man, Jim at sip & feast, Ethan C. and a few others, we can still learn real world skills and valuable cooking techniques.

Tip 9 is also great for hot sandwiches. I like to wrap mine in foil and let them sit after getting out of the pan. Helps melt cheeze and steam the inside of the bread so it’s softer.

@thatguyeric

3 ай бұрын

100%, definitely do this for breakfast sandwich / burrito / bagel situations. Wrap in foil or paper and let everything rest for a few minutes, and it’s so much better.

@Chris90.

3 ай бұрын

I do that but with parchment paper. foil would work better probably. great for chopped sandwich hoagies though

@Helen_D9147

2 ай бұрын

Oh yum!!! Never thought about wrapping sammies to get the cheese nice and melted, without burning the bread. I'm definitely going to try this. Thanks for the suggestion!

Brian I have been cooking and baking for well over 50 plus years. It does not mean I have nothing to learn. Thank you for taking the time to present this video as I have learned new techniques .. the whys and how's. Much gratitude.

"thanks for your fun comment in advance" gave me a good giggle

As someone who never used to place, I can tell you that if you try it once, you'll live it forever

Thanks for talking about the importance of salt. Many people erroneously think that salt is necessarily bad for you. If you don't suffer from high blood pressure or other vascular conditions, well-seasoned food is not necessarily bad for you. It makes vegetables and other healthy ingredients taste way better which makes you eat them more.

@BliffleSplick

2 ай бұрын

And even the "avoid salt if you have heart / blood pressure issues" is, itself, up to scientific debate

Finally someone said it! Measuring is essential! I hate recipe's starting using cups, spoons etc. That's one of the main reasons why I love your vids Bri - you measure things properly. PS: I'm an engineer

@kdizzler

3 ай бұрын

Are you? He promotes "weighing", not "measuring"

Your videos are a delight. My significant other was laughing that while having my breakfast instead of watching some series or other 'entertaining' content, I just watched your video on how to be a better cook😂 The thing is, your videos aren't just educational, they are super interesting to watch as well. Not only do you give valuable advice, you also show the examples of this advice influences the cooking. Everything is well-visualised and very well-explained. Honestly, the best cooking channel on KZread

@BrianLagerstrom

2 ай бұрын

Honored to get to join you for breakfast. Thanks so much for the thoughtful comment.

- people who consider themselves good cooks but bad bakers like myself will have a revision of that opinion one they start using a scale to measure the ingredients - you are going to pre-heat the oven anyway, so having the sheet pan in there will allow two jobs to be done at once and reduce the overall cook time by allowing the vegetables to begin cooking immediately at the correct temperature - along with mise en place I recommend another French kitchen concept: lavez en continu, basically clean as you go. Have your wash basin filled and try to clean surfaces as you cook so you can relax when you finally sit down to eat!

“Thanks for your ‘fun’ comments in advance” slayed me😂

Im so glad I added you!! I've been following you for over 7 years now and my cooking game has gotten so much better now!! I'm a single dad with 2 girls. They love my meals and it means alot to me! Cause my lil brother and I grew up with bad cooks, my mom among others who watched us in the 80's and 90's lol. she tried but had some good meals and really bad meals. My lil brother was lucky to have me as a brother who loved him and could really eat!! Hence why I have learned how to cook! Started learning how to grill in the marine corps back in 2002. Thank you so much for all of your advice and videos!!!

Over the last 5 years or so I've been on my own personal growth as a home cook. I've learned all but one of these in that time. The preheating the sheet pan one is great! I learned that one from your video with the sheet pan fajitas!! Whenever someone mentions wanting to learn to cook or get better, you're one of the 4 or 5 channels I recommend just because of this type of stuff. I'll also finish with a 10th tip that is usually my number one tip I offer when people ask me about cooking better. "The secret to learning how to cook is to be willing to order a pizza!" There will be times you are going to try something new and outside of your comfort zone. You have to push your skill if you want to get better, but the fear of trying something, messing it up, and then having nothing to eat is a real concern. When I plan on trying a dish dish or technique, I also have the idea of I can go get a pizza or something else. If I'm not worried about having dinner to put on the table, then I've removed that barrier to try something new.

I just found you last week and I'm already getting compliments from my family on how much better my nightly dinners have been tasting. I love the quick/easy meal ideas and basic tips. Thank you!

The only thing I dislike about the emphasis on mise en place is that imo you need to know when to not do it or eat least not do it completely to maximize downtime. I wish more recipes considered this - sometimes your onions gotta brown for like half an hour and you can easily do some chopping in the meantime. Not saying you are guilty of this but I consider this an essential skill to make cooking time-efficient.

Wow, finally a cooking channel that helps me understand how to improve my cooking, what have I been watching up until this point?? Thank you!!!

Your detailed explanations are very well known among professional cooks like us. But the average consumer can often hardly understand many things due to the lack of knowledge about food chemistry and other scientific principles. It's good to see someone who is able to break down the complicated scientific phrases and translate them into plain English.

Getting surface moisture off of meat helps a ton. Putting stuff on a wire rack in the fridge overnight is great too

@dpelpal

3 ай бұрын

I learned this from grilling whole fish. If you dry out the outside of the fish with a fan or in the fridge, it grills perfectly and looks like a food magazine cover shot🙂

Man I'm so glad to see your channel blowing up!!! Been with you since around 200K subs. Well deserved success Bri!!! Definitely my favorite cooking channel along with Jim over at Sip & Feast.

@BrianLagerstrom

3 ай бұрын

Jim is legend. Thanks for Being here.

Info is immediately helpful and well-condensed. 'This is what happens if you make this mistake' has been so helpful for me to improve my cooking. Honestly, this is my favorite YT channel now. You're killing Bri

Bri bro, Love you our us all, please never shut up, you are as you are, family friendly, I Love your sense of humor, spicy spice talk Godspeed

This is probably the most informative cooking video I have seen in a very long time. I make a lot of these mistakes, and can't wait to use my newfound knowledge for some dishes! Showing the examples of what not do also really helped because I can recognize, oh that's why that happens!

I always boil my roasting potatoes first, until we'll done. Then drain and toss to fluff them up before roasting. Perfect crispy roasties.

@jvallas

13 күн бұрын

Or great smashed potatoes with all the crispy crags.

I can't understate how much just being prepared really helps. Check all the ingredients, weigh them out ahead of time and the actual cooking becomes a whole heap easier. Sometime it feels like you're being a 'TV chef' but you can do the prep whenever you have some free time and save time when you're cooking which is likely the point of the day when you have the least time.

Salting to 90% of your desired saltiness and then finishing salting at the end is such a good tip!!🤯 Can’t tell you how many times I’ve accidentally over salted a dish that I worked so long and hard on. No more! Thanks Brian!!!

Seasoning is an art and the most underrated part of cooking Thanks for the video Brian 😎

@BrianLagerstrom

3 ай бұрын

Agree. Thanks John

Mise en place is a game changer. Especially when you have a kid who always wants to help but is still developing fully operational motor skills lol

You've become one of my top chefs on KZread. Where others have been reduced to gimmicky videos you keep making good stuff that teaches us a lot. Thanks dude!

@jvallas

13 күн бұрын

I still love Josh, but I so wish he'd stayed on his original trajectory! It was so worthwhile. And I was comfy in the cupboard.

I feel like I've seen so many tips and trick videos so I was not expecting I would learn anything but wow was I wrong. Even tips I knew I now have a better understanding of why they work. Can't wait to start sing these, thank you! Instant sub.

As soon as I get home from the store I remove meat from the package and repackage. I either get it ready for freezing, such as bacon or italian sausages, I put on parchment paper on a sheet pan and freeze and then put in freezer bags. Any meat I want to use I will pat dry and wrap or put in ziploc bags for use in the next day or two. I am now a big fan of salting meat, putting it on a rack, and letting it air dry in the fridge for 24 hours. Both for steak and chicken, especially a spatchcocked chicken or game hen. I will cook everything in the oven, if possible. Oven roasting, best way to cook vegetables. I'll hafta try that last technique of tenting them! Thanks Bri! Happy cooking everyone!

Something to also note about weighted measurements is that I find it SO MUCH LAZIER AND QUICKER. No more time spent looking thru my keychain of measuring spoons to find the right one. No drying out washed measurers really really well before putting a different dry ingredient in them. NO CROWDING MY DISHWASHER WITH 6 DIFFERENT MEASURING TOOLS. Just dirty the one bowl I was already gonna dirty by plopping it on my scale and that's it.

I’ve been heating my sheet pans when I roast chicken thighs (something I learned watching a Test Kitchen video) but I never thought to do it for veggies! And learning about mise en place from Worst Cooks was a game changer for me. Great video and tips, thank you!

Great point about the salt! I just watched an America's Test Kitchen video on this. Salt takes time to diffuse into ingredients. They demonstrated the same amount of salt added right at the end, making it unbearably salty as opposed to done throughout the cooking process making it well seasoned, like you said. This is especially a good point for people trying to watch their sodium levels and consume less salt. Great video again, as always. Thanks Brian!

@ExiledStardust

Ай бұрын

Nobody who's watching their sodium levels is going to benefit by copying the way Brian throws handfuls of salt into his dishes. He uses WAY too much salt.

@rickyspanish492

Ай бұрын

@@ExiledStardust I don't think you understood my comment. Also, that is hyperbole. Brian does not throw handfuls of salt into his dishes. Do you even know the actual amounts of salt he uses and what it is per servings in his recipes?

I'm a heavy consumer of youtube food content but there was a few tips in here i haven't seen anywhere and I'm going to implement. Thank you!

Being "placed out" makes a night and day difference. The fact you emphasized its more fun to Cook like that is incredibly important. Definitely one of my favorite cooking channels

Tip 9 is the stir fry technique - quickly brown at high heat, add a bit of water/liquid, cover (or not). I usually just stir the veggies around, ensuring contact with steam. Not using a cover allows me to better monitor the cooking. Love the channel!

I usually keep some beef tallow close by for the pan sear. Patting the protein dry is key. Good stuff!

@jvallas

13 күн бұрын

What exactly is beef tallow? Is it from rendering beef? Or something you buy?

All the effort and money in this video are greatly appreciated. Thanks Brian, you're the man!

Dude. This is wonderful stuff! I HATE cooking meat because I am so bad at it and you’ve given me some really solid ways to improve my techniques here. Thank you!! 👏🏻👏🏻👏🏻

Weighing is also easier than measuring volume in general. For example, adding flour on a scale until it says '200g' is way easier than dunking a measuring cup, or spooning the flour in, then leveling it, etc.

WOW! This goes in my "Best" folder. Easy, inexpensive, quick, healthful, beautiful. [ Wait while I go back to the adjective box for more words. ] Fantastic, impressive for guests. "The Steam Finish" gets my vote for most useful technique. Thanks, Brian.

Very few cooking "science" and technique videos on KZread. Always love and appreciate videos like this

Dry brining my meat has been the most noticable upgrade to my cooking; it makes a HUGE difference

As an American you spent years in Europe working in kitchens I can’t express how much better metric is than imperial. Buy yourself a good scale, and use grams. It makes consistency so much easier.

The prep before cooking is something I've always tried to do and learned it from my parents. I honestly don't like cooking that much, so I prep things sometimes days in advance of cooking even though it's not necessary. It reduces the barrier to get started and helps me figure out if I need to get something while grocery shopping. I've also been weighing things more and more. Mostly for accuracy when proportioning food, but it's been helpful for baking something new too.

One thing I learned and have never forgotten when I did my training was the 5 (or 6) P's: proper preparation prevents (p*ss) poor performance. This can be applied to more things than just cooking 😊

Hey Brian! Tonight, I applied your very first tip (dry the meat) & OMG! It made such a huge difference 😊. Many thanks ❤. Keep up the great work.

Excited to try the steam finish technique. I stopped roasting broccoli because it would come out so dry but sounds like this will solve that.

#9 works really well for fried potatoes too. We like our potatoes soft and tender, not crispy at all; after they come out of the oil, they'll go into a glass bowl in a warm area and get covered with foil. They come out perfectly. Several of these others were really useful though. Thanks!

I was just watching the chicken dumpling video and here you are...

Thanks man! Love the dry brine plug. I am a huge fan of dry brining, especially for large cuts!

I cant get over the cinematography and editing! So clean, pleasing to watch..not to mention the quality of sound.. and ooh, the content! :)

Bri, I love that you watch your own videos to get better at cooking 😂

@BrianLagerstrom

3 ай бұрын

I love me.

I thought I would already know whatever was in this video, then you hit me with the steam finish. Always something to learn. Great video again Brian.

For patting dry meat, how would that work if I'm searing meat that has previously been in a wet marinade? And what if I steamed my veggies first, and then sauteed or roasted them?

You are the best. I thank you and those who eat my food thank you!

This guy Bry is so cute. Even does a coffee ad bare foot and cooks like crazy! Love your content.

very happy you made this!

Thank you!!!!!!!

Love your stuff. Thank you!

Thanks that was helpful!

Thanks Bri!

Super 100% helpful!!!

You're the Man, thanks!

Saved, shared and liked. Thank You.

Thanks for these great advice.

Dude! you have been helping me to improve my home cooking skills for years and i have to say: videos like this one or the other rating kitchen gadgets are as much helpful as the great recipes you bring us. these videos help us to save not only time, but money too. thank you so much and please keep it up!

*Shouting with joy... I LOVED THIS VIDEO SOOOO MUCH!!! Thank you for all these techniques.

@BrianLagerstrom

2 ай бұрын

Thanks for watching

Nice tips, thanks dude

Love the last trick!

Thank you chef!

Thanks Brian

This was really useful, thanks man.

Dope video. Thanks B-Man 😎

Great video!

You rock so hard Bri-guy. Steam finish *chefs kiss

"Salt as you go" is something I learned from an old Gordon Ramsay video. As he says, it's like building a staircase; you go bit by bit. It also helps with preventing overseasoning.

Another awesome pro of measuring with the scale: fewer dishes

This was awesome, thank you! More please!

Love your vids man... Helped me a lot making me a better cook 🎉

Great video! Thank you Brian.

Great tips!

Thanks, good stuff. 👌

appreciate you for this video thank you ❤

excellent video. thank you.

Excellent!

That fact that you weigh everything out is one of my favorite things about watching your videos. It’s super accurate, consistent and takes virtually zero effort.