Hello There Friends! Join me for a culinary masterclass, where I share my invaluable kitchen wisdom accumulated over 56 years of professional cooking experience. In this video, I will explore my top 30 kitchen tips that every home cook needs to know. From mise en place to mastering the Maillard reaction, you'll learn essential techniques and insights to elevate your cooking game to the next level. Don't miss out on this treasure trove of culinary knowledge! Let me know what you think in the comments below. ------------------------------------------------ WEBPAGE LINK: 30 Must Know Tips: https://chefjeanpierre.com/kitchen-tips-tricks-and-techniques/30-must-know-kitchen-tips/ ------------------------------------------------ VIDEOS LINKS: Knife Skills: https://www.youtube.com/watch?v=os8xnwxcHg0 Fresh Herbs Short:    • How To Keep Herbs Fresh For WEEKS #sh...   Roux Video: https://www.youtube.com/watch?v=6cL0Bir0ZqY ------------------------------------------------ Join this channel to get access to perks: null ------------------------------------------------ PRODUCTS USED BY CHEF: ❤️ Cutting Boards: https://chefjp-com.3dcartstores.com/Cutting-Boards_c_31.html ❤️ Cutting Board Oil: https://chefjp-com.3dcartstores.com/Cutting-Board-Oil_p_1214.html ❤️ Zester: https://chefjp-com.3dcartstores.com/Premium-Series--Zester_p_1241.html ❤️ Mesh Strainer: https://chefjp-com.3dcartstores.com/search.asp?keyword=strainer ❤️ Y-Peeler: https://chefjp-com.3dcartstores.com/Y-Peeler-Red_p_1216.html ❤️ Digital In Oven Thermometer: https://chefjp-com.3dcartstores.com/Digital-In-Oven-Thermometer_p_653.html ❤️ Instant Read Thermometer: https://chefjp-com.3dcartstores.com/Stable-Instant-Read-Thermometer_p_652.html ❤️ Laser Thermometer: https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html ❤️ Silicone Spatulas Set of 3: https://chefjp-com.3dcartstores.com/Silicone-Spatulas-Stainless-Steel-Set-of-3_p_1219.html ❤️ Silicone Baking Mat: https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat ❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html ❤️ Signed copy Chef Jean-Pierre's Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html ------------------------------------------------ ✴️CHICKEN RECIPES:    • Chicken Recipes | Chef Jean-Pierre   ✴️PORK RECIPES:    • Pork Recipes | Chef Jean-Pierre   ✴️LAMB RECIPES:    • Lamb Recipes | Chef Jean-Pierre   ✴️SEAFOOD RECIPES:    • Seafood Recipes | Chef Jean-Pierre   ✴️BREAKFAST RECIPES:    • Breakfast Recipes | Chef Jean-Pierre   ✴️VEGETERIAN RECIPES:    • Vegetarian Recipes | Chef Jean-Pierre   ✴️DESSERT RECIPES:    • Dessert Recipes | Chef Jean-Pierre   ✴️APPETIZER RECIPES:    • Appetizer Recipes | Chef Jean-Pierre   ✴️ONYO RECIPES:    • Onyo Recipes | Chef Jean-Pierre   ✴️PASTA RECIPES:    • Pasta Recipes | Chef Jean-Pierre   ✴️SOUP RECIPES:    • Soup Recipes | Chef Jean-Pierre   ✴️SAUCE RECIPES:    • Sauce Recipes | Chef Jean-Pierre   ------------------------------------------------ CHECK OUT OUR AMAZON STORE: https://www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74904500-3286-4215-94C0-FBBCE234BD8B?ref_=ast_bln ------------------------------------------------ OUR CHANNEL: https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA ------------------------------------------------ CHEF'S WEBSITE: https://www.chefjeanpierre.com/ ------------------------------------------------ CHEF'S ONLINE STORE: https://chefjp-com.3dcartstores.com/ 0:00 Intro 0:25 Mise En Place 3:04 Sanitized Water 5:43 Read Your Recipes Before You Start Cooking 6:55 Choose the Right Cutting Board 7:52 Stabilize Your Cutting Board 9:11 Scraper 9:30 Maintain Your Cutting Board 10:51 Clean as You Go 11:45 What Heat Should You Use? 13:59 Butter 16:50 Cooking with Wine 21:46 Poaching Vegetables 23:00 Onyo is Always Number First 25:28 To Measure or Not to Measure 27:01 Add Acid 28:11 Invest In A Kitchen Thermometer 29:57 Maillard Reaction 31:29 Straining Techniques 32:12 Use A Food Scale 32:28 Preheat Your Oven 33:45 Garbage Bowl 34:11 Trust Your Palate 36:24 Texture is the Conductor of Flavor 38:36 Knife Skills 40:44 Avoid Using Water in Cooking 43:05 Size Matters 44:16 Mount the Butter 45:28 Fresh Herbs Storage 47:52 Sauteing Garlic 50:25 Thickening Soups, Gravies, and Sauces 52:06 Peel the Asparagus 52:52 Brine Your Pork 53:34 Fresh VS Dried Herbs