I’ve been having this idea pretty much ever since I started culinairy school but haven’t been able to flush out how I want to do this.
My idea is to start a cooking channel on YouTube (yeah I know there’s already thousands of those, it’d be for my own education and enjoyment mostly) but don’t do your basic recipe videos. I want to go into basics, explain cooking techniques and their origin. A bit of a mix between Binging With Babish and Tasting History but try to be more “like an actual culinairy school”, if you know what I mean by that. I’m already writing a few script ideas, about produce/equipment knowledge or one about techniques you’ll find in almost all recipes for example. still thought I’d come and ask the lovely folks here about what they’d want to see.
So, I’m wondering: Let’s say you have little to no cooking experience. Maybe frying an egg seems like a challenge to you already. What would you want to see on a youtube channel to help you start cooking. What knowledge do you feel you’re missing to start preparing meals and understand what you’re doing?
I’m not expecting a lot of responses, but if I can find out what people who pretty much never cook feel is holding them back, then that would be an amazing starting point for me.
Edit: i wouldn’t mind ideas for a channel name either. :)
I really want to see no bullshit science based cooking. With percise measurmene. Like whats the exact temperature and time to cook a salmon staek medium rare. I really need exact measurements based on science and experiments.
TIL salmon can be medium rare.
Dont know if this is the right term. Its at a phase where its clearly cooked but its juicy and very very sofr that it melts in your mouth. I think its at around 70c core temp. Not sure.
…so cooked properly?
You can sous-vide salmon to about 45 degrees Celsius, which is lower than you’re likely to pan-fry or bake it. I’d definitely equate that to medium-rare. It’s not quite cooked, but still falls apart.
Boy lemme tell you about tuna steaks then… XD