lazy-cooking-tips
Fine/Table salt for cold things or desserts where the salt needs to be dissolved very quickly
Kosher salt should be used for seasoning raw ingredients such as uncooked steak
Flakey salt should be used as a finishing salt
Adding salt, lemon juice, and oil to cooked vegetables
Toasting spices before using them
Always bruising herbs before usage
Use parchment paper for crispy skin fish
Use wire rack to grill fish
Use curve fork for skinning fish
Following fat lines when cutting meat
Saving and collecting excess fat trimmings from meat in the freezer to make custom ground meat or grind them all to make sausages, burgers, or meatballs later
Cure meat with salt or other spices overnight for juicier results and better flavor → put it on a small sheet tray/pan with a wire rack
Season high for maximum surface area coverage
Salt throw for concentrated seasoning
Always temper 靜置 meat (which involves allowing it to come to room temperature) before cooking → prevents it from becoming tough
Rest meat longer than you think to retain moisture (10-12 minutes)
Slice steak against (instead of with) the grain
Use disposable or reusable deli containers to store or package food items
They are also dishwasher-safe
Use quarter sheet tray for efficient cooking and cleaning
Use bench scraper for easy clean up
Use speed rack for kitchen storage (cutting boards, bus tubs, trash bins, etc.)
Use a honing rod to keep knives sharp
Use offset spatula (palette knife) for various tasks
Use kitchen shears/scissors for cutting vegetables/meat instead of using knives
Use foodservice film instead of plastic wrap, along with the “cater wrap” technique → if done properly, it should be waterproof
Use mandolin to slice vegetables evenly
Freezing soft cheese 15-30 minutes before grating
Thickening soup with breadcrumbs
Testing heat of pan by flicking water into it
Toasting tacos directly over flame
Toasting buns quickly (10-20 seconds) by moving in a buttered pan
Fix oversalted soup by adding potatoes or a tablespoon of rice
Use dry towel to handle hot items
Saving herbs by drying with kitchen twine
Soak garlic cloves in warm water for 2 minutes before peeling them Whenever peeling something, always put a piece of parchment paper (or tray 托盤) underneath for easier cleaning later
Flicking water onto onions to prevent crying
Soak sliced raw onion in cold water for 30 seconds - 1 minute
Use two deli container lids to easily cut cherry tomatoes in half
Peel ginger using a spoon
Fix slippery cutting board with wet towel
Soak mandolin-sliced vegetables into ice water to curl and crisp them
Accumulate vegetable scraps to make homemade stock (高湯)
Keep a large container nearby as trash can
Use plastic wrap to fill squirt bottles
100 Food Hacks I Learned In Restaurants - YouTube
