Cooking Mistakes Marathon #1

What advice would you give to someone learning to cook?

I must admit, your videos are very informative. But the cutaways you have, got me rolling over here.😂 Ty. God Bless everyone 🙏 Foodie for life.

I TAUGHT MYSELF TO COOK, MY GREATEST 'TEACHER' .. 'EAT EVERYTHING YOU COOK, GOOD OR BAD', NOTHING TEACHES 'WHAT WORKS/WHAT DOESNT WORK' LIKE EATING THE WHOLE THING .. YOU WILL REMEMBER. MY SEAFOOD PASTA TOOK 2 YEARS TO PERFECT. I USED MY DAD & I MOSTLY! HE LOVED EVERY IDEATION, & WHEN I GOT TO 'THE ONE', WE BOTH KNEW IT. THX DAD!

7 minutes in. Drinking beer at 9:30 in the morning on a saturday sound good to me. Ill be having one myself as soon as everyone gets out of the kitchen so I can cook. Its 7am now saturday morning.

I followed recipes for everything. Now, I am an excellent cook and I don't use many recipes. Learning seasoning is key. I've been cooking for 48 years for my family. I'm Still the cook and I adore it!

Just found you! Yay! I just started making miniatures. And you are SO INSPIRATIONAL! I’m a fan!!

My Mother always soaked her chicken in cold salt water for 2-3 hrs before cooking them. I do the same. Its like the difference between nite & day!! Its so tender & juicy. But the main reason she did that was to get all the impurities out of them. Can't ever remember getting sick from chicken!! I do several other meats the same way...one is wild rabbit...I love the rabbits in my area...grain fed...lots of crops and they are absolutely delicious!! I soak them in salt also and fry like chicken which I prefer fried rabbit over chicken!! But that meat melts in your mouth!! Got my freezer full this season!!!

the wine portion, Cook the alcohol out yourself on a stove top then add it to the slow cooker

Y'all better give epic meal time their respect. They created and popularized the bacon weave.

I made this pizza today for dinner and it came out so good. The wonderful thing is I used my gluten free flour and there was no problem at all and actually we enjoyed and ate all the pizzas. Thank you so much Ms. Emma, for sharing this wonderful recipe.

My grandma used to make this all the time. I started thinking about it today so I looked it up on here. She would always heat hers in a pan almost like a gravy. We’d then boil rice and pour it over rice. Or we would mix a can with 6-8 scrambled eggs and cook. Either way it was delicious. I’ll will be doing it this week.

I love to feast on my own cooking. Keep learn & keep improving... Thank You for this video...I wrote this during bacon time.... like to see Instant Pot, Air Fryer & Cast Iron pan.

Well hell, I'm going to rummage about in my fridge now

Thank you. So much information.

I have always put a personal spin on the classics. Both of my sisters can cook and bake well, too!

Even in New Orleans, it’s hard to find Shrimp Etouffe, it’s usually crawfish. It’s Creole cooking at its best. I can’t wait to get to Harry’s for it!

🎁 I always learn something from your videos, thank you! I'm a little ahead of where I usually am with holiday shopping at this point! One thing I found for myself is Hormel brand Plant Based Chili. I didn't know they had any vegetarian products! If it's tasty it will definitely become a regular addition to my preps.

How do you add ingredients 1/2 hour before done without lifting the lid!

You have to be financially well off to afford both quality and cheap quality beef. I love to sink my teeth in those delicious steaks, but it’s just a fading dream.

I drain my 'Baked' Bacon on 1 layer of paper towels on top of a few layers of newspaper to save $$$.