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.