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100 Food Hacks I Learned In Restaurants

Joshua Weissman・47 minutes read

A chef shares 100 hacks for home cooks, including tips on properly washing produce, shredding chicken quickly, and improving flavors through various techniques. From using deli containers for storage to making creamy sauces through emulsification, these hacks aim to enhance cooking efficiency and flavor profiles.

Insights

  • Chef shares 100 valuable hacks for home cooks, including tips like washing produce with water and vinegar, using deli containers for fridge storage, and creating makeshift lids with parchment paper.
  • The Chef emphasizes the importance of proper techniques and tools in the kitchen, such as seasoning generously for maximum flavor, slicing steak against the grain for tenderness, and using a handheld metal masher for fine beef crumbles.

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Recent questions

  • How can I efficiently peel garlic cloves?

    To peel multiple garlic cloves quickly, place them in a bowl and cover them with warm water. Shake the bowl vigorously for about 10-15 seconds. The warm water helps loosen the skins, making it easier to peel the cloves without much effort.

  • What is the best way to shred chicken quickly?

    For quick shredding of chicken, use an electric mixer. Cook the chicken until tender, then place it in a mixing bowl. Use the electric mixer on low speed to shred the chicken easily and efficiently. This method saves time and effort compared to shredding by hand.

  • How can I efficiently zest citrus fruit?

    To zest citrus fruit efficiently, use a specific technique. Hold a microplane grater or zester at a 45-degree angle to the fruit's surface. Gently scrape the fruit's outer layer, rotating it as needed to avoid grating the bitter white pith. This method allows you to extract the flavorful zest without the bitterness.

  • What is the best way to dice soft foods?

    When dicing soft foods like tomatoes or avocados, push them through a wire rack. Place the wire rack over a cutting board and press the soft food through the holes using a spoon or your fingers. This technique helps you achieve evenly diced pieces without squishing the food.

  • How can I efficiently clean my hands after cooking?

    To clean your hands effectively after handling ingredients like garlic or onions, use dry flour before washing. Rub a small amount of dry flour on your hands, then wash them with soap and water. The flour helps absorb the oils and odors from the ingredients, leaving your hands clean and fresh.

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Summary

00:00

"Chef's 100 Hacks for Home Cooks"

  • Chef learned from real-life scenarios, not culinary school
  • Sharing 100 Chef hacks for home cooks
  • Properly washing produce with water and vinegar
  • Using deli containers for fridge storage instead of Tupperware
  • Creating a makeshift lid with parchment paper
  • Peeling multiple garlic cloves with a bowl and warm water
  • Bruising herbs before adding to soups for enhanced flavor
  • Shredding chicken quickly with an electric mixer
  • Opting for chicken thighs over breasts for easier cooking
  • Using a damp towel to stabilize mixing bowls
  • Using a paper towel to keep pickles submerged in liquid
  • Lowering oil temperature by adding room temperature oil
  • Seasoning tomatoes with salt for tastier sandwiches
  • Cleaning hands with dry flour before washing
  • Achieving perfectly peeled eggs by rolling them in water
  • Dicing soft foods by pushing them through a wire rack
  • Zesting citrus fruit efficiently with a specific technique
  • Utilizing kitchen shears for cutting various foods
  • Simplifying cleanup by peeling over parchment paper
  • Curing proteins with salt overnight for enhanced flavor
  • Removing cores from peppers by unrolling them
  • Preventing tears while cutting onions with water
  • Rendering animal fat from meat trimmings for cooking
  • Cutting cherry tomatoes evenly with two lids
  • Customizing meat grinds with saved protein trimmings
  • Grinding meat without a grinder using a knife
  • Slicing chives evenly with a paper towel technique
  • Achieving perfect cuts with a mandoline slicer
  • Crumbling ground beef finely with a potato masher

10:42

Kitchen Tips for Efficient and Flavorful Cooking

  • Use a handheld metal Masher for fine beef crumbles, or a plastic one, by pressing and twisting.
  • Pepper core tomatoes using the same technique as for Peppers to remove seeds and gooey insides.
  • Opt for a larger, sharper Food Service film over plastic wrap for better quality and value.
  • Cater wrap items properly by folding plastic wrap tightly for waterproof coverage.
  • Season generously by always seasoning high for even coverage and maximum flavor.
  • Zanan gum can fix broken sauces or soups by blending with an eighth of a teaspoon.
  • Fix broken Mayo by whisking in fresh egg yolks, Dijon mustard, and water gradually.
  • Learn to touch and feel for the correct doneness of a steak through practice.
  • Cut corn easily by using an inverted small mixing bowl to catch kernels.
  • Sear steak over high heat, then lower to cook through evenly for best results.
  • Soak raw onions in cold water for a minute to reduce spiciness and enhance sweetness.
  • Rest steaks longer than expected after cooking to retain juices and flavor.
  • Ice water bath thinly sliced vegetables for a crunchy and aesthetically pleasing result.
  • Slice steak against the grain for tenderness, using a spoon to peel Ginger gently.
  • Use vegetable scraps for stock by steeping them in warm water for added flavor.
  • In a pinch, use plastic wrap as a belt to hold up pants securely.
  • Keep frequently used kitchen tools in a Bane for easy access and faster cooking.
  • Temper proteins before cooking by letting them sit at room temperature for better results.
  • Keep a large bowl or Bane near your workstation as a personal trash can for convenience.
  • Prevent a cutting board from slipping by placing a damp paper towel or cloth underneath.
  • Season at every stage of cooking to ensure a well-balanced and flavorful dish.
  • Use quarter sheet trays for efficiency in cooking and cleaning up.
  • Clean up debris quickly by scraping it onto a sheet tray with a bench scraper before wiping down.
  • Test pan heat by flicking water into it; if it doesn't evaporate immediately, it's ready.
  • Reduce oversalted soup by adding diced potatoes to absorb excess salt.
  • Follow fat lines when cutting proteins for optimal tenderness and flavor.

21:38

Kitchen Tips for Cooking Success

  • To guide your cuts, look for the line of fat separating the membrane from the chicken breast.
  • Use an old yellow, dry towel as an alternative to oven mitts for handling hot items.
  • Feel around with your thumb or index finger to locate muscle and bone when separating proteins.
  • Preserve herbs by tying them with kitchen twine and hanging them to dry.
  • Toast tortillas directly over an open flame for a quick and easy heating method.
  • Achieve creamy sauces by blending ingredients and slowly streaming in oil for emulsification.
  • Pass sauces through a fine mesh sieve for smooth and glossy results.
  • Quickly cool liquids by stirring them over an ice bath for 1-2 minutes.
  • Toast buns by moving them around a pan with melted butter for 10-20 seconds.
  • Prevent sauce skin by placing plastic wrap directly on the surface to stop film formation.

32:24

Visual cues for cooking and seasoning tips.

  • Cook fish with skin down until crispy, then flip and remove parchment paper to finish cooking to medium-rare; use visual cues like a gradient to determine doneness.
  • Season food visually by evenly coating with salt, ensuring it's not overseasoned; cut butter into larger cubes for flaky biscuits.
  • Prevent fish from sticking on the grill by using a separate cold, greased grate; remove fish skin easily by wrapping it around a carving fork.
  • Taste for salt incrementally when seasoning dishes, adjusting until flavors are balanced; choose salt types (fine, flaky, kosher) based on their purpose in cooking.
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