30 Comments

1. 

   @sadiekincaid5310

   January 2, 2024 at 9:38 pm

   My grandma uses instant potato (potato flacks) in potato soup to help thicken it up. It also makes it creamier than just using milk in the soup.

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2. 

   @coltaine503

   January 2, 2024 at 9:38 pm

   As Tina Turner famously sang, "You're the bech. Becher than all the rest."

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3. 

   @SlowmovingGiant

   January 2, 2024 at 9:38 pm

   i may have commented on this vid before but, i as a bachelor and a very basic cook with some issues with my hands etc find the hacks and tips vids great. at Xmas time i make what i call a "Vasic Bachelor Trifle" Last year i used Store bought apple and cinnamon muffins, fruit and jelly cups, uht custard to make the trifle. the only "cooking" i did was i whipped the cream myself. It might not be a technical trifle – more a desert, but i is very tasty and great on a hot summer Xmas day here in Aus.

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4. 

   @GrahamCrannell

   January 2, 2024 at 9:38 pm

   re: the wastage on the chicken gravy, you can use the carcass from a roasted chicken instead of fresh wings. Just another reason to keep a bag of trimmings and bones in your freezer to make stock with.

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5. 

   @catebrooks6779

   January 2, 2024 at 9:38 pm

   WOW! I got the first one right! Before they'd really discussed it, even. It's lovely to be able to challenge my tired brain enough to get to sleep. TY!

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6. 

   @ethancampbell215

   January 2, 2024 at 9:38 pm

   It’s interesting seeing how certain ingredients can be used with chef approval to make midweek meal preparation a quicker and easier task! I understand that professional kitchens wouldn’t be using gravy granules to cheat their cooking but knowing that they can be used as alternatives to simplify cooking outside of being gravy is insightful and provides endless opportunity for experimentation and testing for average home cooks

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7. 

   @andy70d35

   January 2, 2024 at 9:38 pm

   Cruise ships use powder potatoes with loads of butter, and they honestly taste amazing, did not know béchamel sauce in a carton was even a thing, will certainly look out for it to keep in the cupboard.
   Have to admit to destroying custard, so has to be custard powder for me, or at a push can or carton.

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8. 

   @Goosefang

   January 2, 2024 at 9:38 pm

   You guys are the béch!! 😂

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9. 

   @giraffesinc.2193

   January 2, 2024 at 9:38 pm

   I rarely re-watch videos, but I loved this one! The pun game was perfect!

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10. 

    @kellyvancuren7079

    January 2, 2024 at 9:38 pm

    YES absolutely please do more ld rather have helpful and healthful hack than be lazy or stuck because I don't know any better.

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11. 

    @niallsheridan3704

    January 2, 2024 at 9:38 pm

    I always use instant potato powder to thicken sauces and gravies.

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12. 

    @stevenpope940

    January 2, 2024 at 9:38 pm

    Instant dehydrated potato is a staple in my pantry.

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13. 

    @danpettersson4671

    January 2, 2024 at 9:38 pm

    It would have been interesting to know the difference in price, and how much time was saved when using the hacks.

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14. 

    @skilletborne

    January 2, 2024 at 9:38 pm

    I'm a huge fan of beef gravy grans in my chili
    You can thicken the sauce and get it a lot richer and even in an instant rather than the typical all-day simmer, and with less real meat.

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15. 

    @ethancampbell215

    January 2, 2024 at 9:38 pm

    After 13 odd years since the channel’s creation Ebbers has had a community dubbed nickname for his Benuendos so when Jamie apologised for making a statement that out of context could have a different meaning was so cute 😂😂 after all this time of listening to Ben frivolously spurt out double entredes that still feels the need to apologise for saying something like that is so adorable because it’s so unnecessary after being desensitised by the last decade of Ebbers 😂

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16. 

    @ethancampbell215

    January 2, 2024 at 9:38 pm

    Seeing these little tricks and hacks that make preparing dinner easier without compromising on quality is a great insight. Having the assurance from a chef providing these tricks lets me imagine where I might be able to utilise these tricks to make meal preparation easier which is always something the majority of us normal home cooks desire and is a leading factor as to why so many people eat large amounts of processed foods rather than preparing fresh nutritious ingredients

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17. 

    @mariuscheek

    January 2, 2024 at 9:38 pm

    Since seeing the béchamel sauce on this, I've used it for sooo many things! With this and some pre-prepped ragu from the freezer, that's lasagne done and in the oven in a matter of minutes.
    Just a great find/suggestion, many thanks!

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18. 

    @morphman86

    January 2, 2024 at 9:38 pm

    Wait… Custard powder for trifle is considered a cheat? This channel never ceases to make me feel like I'm doing things wrong

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19. 

    @Pwecko

    January 2, 2024 at 9:38 pm

    When I was a kid, back in the 60s and early 70s, the only kind of custard that existed was made with Bird's custard powder. I didn't know about real custard until much later. I didn't know anyone who made custard from scratch. When I tried to make it, I produced scrambled eggs. Now, I don't eat custard.

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20. 

    @robopecha

    January 2, 2024 at 9:38 pm

    this was so interesting! i hope there is more of this.

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21. 

    @RoseDragoness

    January 2, 2024 at 9:38 pm

    my hack is noodle's seasoning pack or chicken-flavoring-packed-with-MSG

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22. 

    @DavefaceFMS

    January 2, 2024 at 9:38 pm

    Please please please do another one of these. These cheats are amazing.

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23. 

    @fergusmccarthy7736

    January 2, 2024 at 9:38 pm

    Accidentally had the "CC" button pressed and I'm so glad I did… The first 5 seconds were a joy…
    (upbeat music)
    (people chattering)
    (dishes clinking)
    – [Speaker] Ah, Christ

    Big smile on my face. 🙂

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24. 

    @donjacoronado7707

    January 2, 2024 at 9:38 pm

    I add instant potatoes to my mashed potatoes if I got too much liquid in them like just a little teaspoon or so

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25. 

    @marablemorgan8292

    January 2, 2024 at 9:38 pm

    Absolutely, we can use more of these…

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26. 

    @marablemorgan8292

    January 2, 2024 at 9:38 pm

    Tremendous!!!

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27. 

    @stevieboy7075

    January 2, 2024 at 9:38 pm

    Who in the French toast makes lasagna in a circular pan???

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28. 

    @lauraschilling5088

    January 2, 2024 at 9:38 pm

    I'm based in the upper midwest of the USA and I use all but the boxed béchamel. Loads of recipes here use gravy mix as a base for other things due to convenience. Haven't tried the custard powder per se (Birds is in the international section of our grocery and very expensive), but have used boxed American pudding, usually Jell-O brand. To thin it, just add a bit more milk or cream. As for the béchamel, it isn't readily available here, or I would have that on hand for a quick version of my homemade creamy macaroni and cheese which is where I learned to make the béchamel in the first place.

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29. 

    @AnonYmousxxx69420xxx

    January 2, 2024 at 9:38 pm

    Renowned chef Jacques Pépin was a staunch supporter of using instant mash as a thickener and ingredient. They are just dehydrated potato flakes. Not even cheating if you use them. Sure as hell beats anything else as a thickener for stews.

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30. 

    @StxBr

    January 2, 2024 at 9:38 pm

    I cant even trust mike

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