100 Food Hacks I Learned In Restaurants

100 Food Hacks I Learned In Restaurants read and implement food hacks in your kitchen.

  1. Use a Sharp Knife: Sharp knives make chopping faster and safer.
  2. Season as You Go: Layering flavors is key to restaurant-quality food.
  3. Preheat Your Pans: Always start cooking in a hot pan.
  4. Rest Meat After Cooking: This helps retain juices.
  5. Use Fresh Herbs: Fresh herbs elevate any dish.
  6. Salt Your Pasta Water: It should taste like the sea.
  7. Finish Pasta in the Sauce: Allows the pasta to absorb flavors.
  8. Save Pasta Water: Use it to thicken and flavor sauces.
  9. Deglaze Pans: Use wine or broth to lift flavors from the pan.
  10. Use High-Quality Olive Oil: Makes a big difference in taste.
  11. Blanch Vegetables: Helps retain color and nutrients.
  12. Dry Meat Before Cooking: Ensures a better sear.
  13. Marinate Meat: Enhances flavor and tenderness.
  14. Use a Meat Thermometer: Perfectly cooked meat every time.
  15. Rest Dough: Improves texture in bread and pizza.
  16. Use a Microplane for Garlic: Faster and more efficient.
  17. Invest in Cast Iron Pans: Versatile and retains heat well.
  18. Cook in Batches: Prevents overcrowding and uneven cooking.
  19. Use Acid: A splash of vinegar or citrus brightens flavors.
  20. Butter-Baste Meat: Adds richness and flavor.
  21. Make Compound Butter: Infused butter for steaks or veggies.
  22. Keep Herbs Fresh: Store in water or wrap in damp paper towels.
  23. Use Parchment Paper: Prevents sticking and makes cleanup easier.
  24. Brine Poultry: Keeps it moist and flavorful.
  25. Use a Scale for Baking: Ensures accuracy.
  26. Chill Your Dough: Helps with handling and texture.
  27. Use a Mandoline: For perfectly even slices.
  28. Zest Citrus Before Juicing: Adds extra flavor to dishes.
  29. Use a Bench Scraper: Makes dough handling easier.
  30. Toast Nuts and Spices: Enhances their flavors.
  31. Make Your Own Stock: Richer flavor than store-bought.
  32. Degrease Soups and Stews: Skim off excess fat for a cleaner taste.
  33. Use Room Temperature Ingredients: Ensures even cooking and mixing.
  34. Cut Against the Grain: For more tender meat slices.
  35. Dry Brine Steaks: Salt steaks overnight for better flavor.
  36. Use a Pizza Stone: For crispy pizza crusts.
  37. Shock Vegetables in Ice Water: Sets color and stops cooking.
  38. Caramelize Onions: Adds depth of flavor to many dishes.
  39. Make Clarified Butter: Perfect for high-heat cooking.
  40. Use a Spider Strainer: For deep-frying or blanching.
  41. Peel Ginger with a Spoon: Removes skin without waste.
  42. Use a Tamis or Fine Sieve: For smooth sauces and purees.
  43. Roast Bones for Stock: Adds depth of flavor.
  44. Use a Mortar and Pestle: For grinding spices and making pastes.
  45. Salt Meat Before Cooking: Helps it retain moisture.
  46. Use a Potato Ricer: For the fluffiest mashed potatoes.
  47. Rest Batter: Allows gluten to relax for lighter pancakes.
  48. Temper Chocolate: For shiny, snap-able results.
  49. Use a Sizzle Plate: Keeps food hot when serving.
  50. Grate Cold Butter: Easier to incorporate into dough.

50 More Food Hacks I Learned In Restaurants

  1. Infuse Oils: For added flavor in cooking and salads.
  2. Make Your Own Vinaigrette: Fresh and customizable.
  3. Render Fat: For rich, flavorful cooking fats.
  4. Use Silicone Mats: Non-stick and reusable.
  5. Strain Sauces: For a smooth, professional finish.
  6. Roast Garlic: Adds a mellow, sweet flavor.
  7. Use an Instant Pot: Speeds up cooking times.
  8. Cook Low and Slow: For tender meats and rich flavors.
  9. Use a Sous Vide: Perfect temperature control for meats.
  10. Make Your Own Breadcrumbs: Fresh and customizable.
  11. Use a Blowtorch: For finishing touches like crème brûlée.
  12. Chill Bowls for Whipping Cream: Keeps it cold and stable.
  13. Grate Vegetables for Salads: Adds texture and interest.
  14. Use a Food Mill: For smooth purees and sauces.
  15. Flavor Salt: Add herbs or spices for custom seasoning.
  16. Rest Baked Goods: Allows flavors to develop.
  17. Use a Wok: For quick, high-heat cooking.
  18. Make Your Own Spice Blends: Fresh and tailored to your taste.
  19. Brush Pastry with Egg Wash: For a golden, shiny finish.
  20. Use a Chill Pad: To keep food cool while serving.
  21. Cook Fish on a Bed of Citrus: Adds flavor and prevents sticking.
  22. Make Your Own Pasta: Fresh and delicious.
  23. Use an Immersion Blender: For soups and sauces.
  24. Butter the Pan for Eggs: Adds flavor and prevents sticking.
  25. Use a Slotted Spoon: For poaching and frying.
  26. Cook with Wine: Adds depth and complexity.
  27. Use a Griddle: For even cooking of large batches.
  28. Season Your Cutting Board: With a rub of garlic and salt.
  29. Use a Kitchen Torch: For caramelizing and charring.
  30. Make Your Own Pickles: Fresh and customizable.
  31. Grill Fruit: For a caramelized, smoky flavor.
  32. Use a Cooling Rack: For crispy baked goods.
  33. Cook in a Dutch Oven: For even heat distribution.
  34. Use a Salt Block: For cooking and serving.
  35. Make Your Own Yogurt: Fresh and delicious.
  36. Use a Marble Slab: For rolling out dough.
  37. Dry Age Meat: For enhanced flavor and tenderness.
  38. Use a Siphon: For whipped cream and foams.
  39. Make Your Own Ice Cream: Fresh and customizable.
  40. Ferment Vegetables: For tangy, probiotic-rich snacks.
  41. Use a Nut Milk Bag: For straining liquids.
  42. Make Your Own Ricotta: Fresh and creamy.
  43. Use a Tamarind Paste: For a tangy, sweet flavor.
  44. Make Your Own Granola: Fresh and customizable.
  45. Smoke Your Own Meats: For rich, smoky flavors.
  46. Use a Molcajete: For making salsas and guacamole.
  47. Make Your Own Tofu: Fresh and customizable.
  48. Use a Tagine: For slow-cooked Moroccan dishes.
  49. Make Your Own Pasta Sauce: Fresh and flavorful.
  50. Keep a Well-Stocked Pantry: Allows for quick, creative cooking.

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