Chef Hacks Compilation
From a YouTube video Watch the original
Ingredients
- Water
- Vinegar
- Produce (fruits and vegetables)
- Chicken breast
- Chicken thigh
- Herbs
- Electric mixer
- Garlic
- Flour
- Eggs
- Wire rack
- Paper towel
- Oil
- Salt
- Tomatoes
- Meat trimmings
- Ginger
- Kitchen twine
- Gelatin sheets
- Heavy whipping cream
- Breadcrumbs
- Butter
- Gelatin
- Spices
- Mustard
- Mayo
- Lemon juice
- Olive oil
- Fresh herbs
- Maldon finishing salt
- Biscuit ingredients
- Salt varieties (fine sea salt, flaky salt, kosher salt)
- Straw
Instructions
- Properly wash produce by soaking in a water-vinegar solution.
- Store herbs in a container with a damp paper towel.
- Use an electric mixer to shred cooked chicken breast quickly.
- Cook chicken thighs for juicier results.
- Use a damp towel to prevent mixing bowls from moving.
- Use a paper towel to keep pickles submerged in liquid.
- Decrease oil temperature by adding room temperature oil.
- Season tomatoes with salt before using in sandwiches.
- Clean hands with dry flour before rinsing with water.
- Peel eggs easily by rolling them in water.
- Dice or chop soft foods using a wire rack.
- Zest citrus fruits efficiently using a microplane.
- Use kitchen shears for cutting various ingredients.
- Peel vegetables over parchment paper for easy cleanup.
- Cure proteins with salt for maximum flavor.
- Core peppers and tomatoes using a specific cutting technique.
- Prevent onions from making you cry by flicking water on them.
- Render animal fat from meat trimmings for cooking.
- Cut cherry or grape tomatoes quickly using two lids.
- Grind meat using a knife for custom grinds.
- Remove garlic cloves instantly by smashing the head.
- Season food visually to avoid over-seasoning.
- Use a carving fork to remove fish skin easily.
- Use parchment paper to achieve crispy skin on fish.
- Taste for salt incrementally to achieve the desired flavor.
- Use different types of salt for various purposes.
- Use a straw to drink water from a storage container.
- (Note: These instructions are based on the transcript provided and may need to be adjusted for specific recipes.)
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