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hello and
welcome to good for you living this video
is a detailed explanation of the two-step principal
that complements cooking basics series
yes that's right I've broken down cooking into
to easy steps the aim here
is to eliminate complexity in the kitchen to build your confidence
and through that you take control of your cooking
and consumption and you start creating your and signature dishes
well you probably doing that already whether it's the way you make your ham
and cheese toasties
your special spaghetti bolgnese recipe
or even if it's just the way you cook your steak
its all unique to you and the best thing about home cooking
is that it's actually healthy and freher then the store-bought stuff
so what is the two-step principal
so the first principle is about oil and water
you separate the ingredients that you are going to cook in oil and those that you
going to cook in water
and so what's so special about oil and water
well oil and water is amazing they two liquids
that are found in organic and inorganic systems
that found it animals, plants, whole
ecosystems, they are found in cars and components
one of the special properties we use them for
is that they do not mix, they always find a way to separate
they are used for lubrication for cooling
and as a carrier and heaps of other things as well
in terms of body functions
one of the most important things there is that oils or fats
carry fat-soluble nutrients around the body
and water carries water soluble
nutrients around the body ok that's a very simplified explanation
but what i'm saying is that they play a vital role in your body
and you need them in your system, so have good fats
and good water. So what about cooking
well with cooking the properties that we concentrate on
are that what is boiling point is
100 degrees centigrade or 212 Fahrenheit
and with oil we can cook past that temperature
and that's what we use with frying so
think of an egg the difference between a fried egg
and a poached or even a boiled egg
you see that the ingredients
they'll act differently to being cooked at different temperatures
so that's one factor the other factor is
that if you have ingredients with the high water content
then I'll have to go last
for example tomatoes
cabbage and leafy greens
once they start to cook they expel a lot of
water and you dish becomes wet or not dry any way
and once the liquid forms in your dish then
you can't pass a hundred degrees centigrade
or 212 Fahrenheit so that means
that those ingredients will have to come at the end of your cooking
the art of cooking. other than being creative
the art of cooking its all about timing
and temperature control start off high
and work your way down this works well with the hall in water principal
because once you stop putting in your water ingredients
you won't be able take it past boling point so an example of frying ingredients
would be onions, garlic, ginger
meats etc. think of the difference between
boiled onion and fried onion ot
boiled meat or fried meat. can you taste that
well now you're listening to your tongue. OK it does take a bit of practice
but the good thing is that you can practice three times a day
breakfast lunch and dinner so that was the first principle
oil and water the second principle
everything's a salad. so what does that mean?
well it means that if you have ever made a salad before
then that's how easy is it to make great dishes
super simple and how do you make a salad
well you've made them before. You get your ingredients
chop them all up put him in a bowl
toss them around add some salad dressing
and then toss and meeting around some more
don't complicate things before you even start
most recipes will follow the same pattern
keep things simple and remember everything's a salad
and like most things good preparation is going to lead to success
OK some people would have said that I've oversimplified things
but that's just to get you into the right mindset and get you started
the more that you do the more you practice
the easy it's going to seem. visit good for you living dot com
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