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. :)

  • NPC@lemmy.worldOP
    2·
    1 year ago

    These are all great things to keep in mind, thank you.

    Also, to sort of respond to the recipe critism in your comment and to showcase what I want to do with the channel:

    Step 3 for the topping put potatoes into a large saucepan and cover with cold water, bring to boil then reduce the heat slightly and simmer for 10 min. Add the leaks return to simmer and cook for 2 min.

    Say I’d have this step in a recipe (I’m not planning on doing a lot of recipe videos, but still) i would not only want to be really clear on what to do and tell people to put the potatoes in cold water. I want to explain that there’s a good reason for starting potatoes out in cold water. Understanding why things are done makes it much easier to translate that knowledge and techniques in other areas of the kitchen.

    Btw, you start potatoes out in cold water because they’re fairly dense as to vegetables go and have a super high starch content. If, like you do with pasta, drop them in boiling water the ourside of the potatoes will be overcooked before the inside in done. This will give you an almost waxy skin over potatoes because of those starches coagulating.