https://www.youtube.com/watch?v=H_erG7HSK0A&pp=ygUnMTAwIEZvb2QgSGFja3MgSSBMZWFybmVkIEluIFJlc3RhdXJhbnRz

• Types of salt for different purposes
  • 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

Maximizing Flavors

• Adding salt, lemon juice, and oil to cooked vegetables
• Toasting spices before using them
• Always bruising herbs before usage

Fish

• Use parchment paper for crispy skin fish
• Use wire rack to grill fish
• Use curve fork for skinning fish

Meat

• 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

Tools

• 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

Techniques

• [Using suction cup wrapping for storage](https://www.youtube.com/watch?v=H_erG7HSK0A&t=1738s)
• Preventing sauce skins by placing a piece of plastic wrap directly on top such that it suctions to the liquid
• [Microplane citrus zesting technique](https://www.youtube.com/watch?v=H_erG7HSK0A&t=298s)
• Paper towel slicing technique for even cuts of chives
• Cutting peppers/tomatoes/oranges/etc. around core

Tricks/Hacks

• 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](https://www.youtube.com/watch?v=H_erG7HSK0A&t=105s)
• 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