Secret Food Hacks I Learned In Restaurants

I guess they’re not a secret anymore.

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[anguskhans]

This feels like an older video. Less theatrics and nonsense, more information. Loved it.

[NotAsRandomAsThatGuy]

THIS IS THE KINDA VIDEOS WE NEED, as someone trying to be a home cheff but only has time on the weekend to cook these are the things that would help me make cooking quicker when I have a bussy week

[pauldelpadre]

Please make more of these kinds of videos

[jason]

By far... One of the best videos I've seen in a while! These tricks/tips separate a good home cook from hitting the "Next Level"! Or any other cook that hasn't worked professionally for years in a restaurant. More of these PLEASE! Amazing tips, a few I knew, most I didn't.

[zacharycampbell]

One of my favorite (hacks) has a professional chef is the idea of how we work and set up out stations. We think of every process and ingredient of every dish on our station and set it up in a way that minimizes wasted movements. And at that point it becomes a dance with the background music of the printer singing and the sizzle of the pans it becomes a wonderful thing.

[hanchoboy]

Don't see a summary list so here I go:

1. Salt protein ahead of time so that salt is dispersed all around.
2. Acid (lemon, vinegar, etc) helps pop out flavors from vegetables.
3. Hydrocol (like Xantham gum) helps to keep emulsified sauces/liquid emulsified.
4. Compression (like vacuum sealers) helps to make quick pickles.
5. Consistent flavor/texture is due to following exactly the recipe.
6. Sous vide helps to cook food ahead of time so that you can store it and have it ready almost immediately by searing.
7. Par frying: fry foods ahead of time so that it is cooked internally, store it up to 4 days and when serving it, fry it again which makes it crispier than frying the first time.
8. Confit: slow cook in fat any food to achieve intensity in flavor and incredible texture.
9. To save time during service, cook the food beforehand 80-90% through by any means (roasting, confit, etc), store it in fridge up to 3 days and serve it immediately by getting it hot and giving it color.
10. Nice dish takes time so don't cook everything all on the very same day.

[WDon]

This type of content is why I became a fan 5-6 years ago, when it was actually about real cooking instead of quirky Tiktok seizure-inducing videos

[b.morgan.creates]

Genuinely one of the best videos you've made in ages. Especially the tip about the pop of acid cutting through - that's the kind of thing that elevates my food as a home cook, and it's the kind of thing that keeps me coming back to your videos.

[pokerdoke]

I have started adding acid to so many dishes I used to make (because of an older video of Josh's). Literally the recipe stays the same, but I typically add some lemon juice or lime juice somewhere, normally at the end. LIke adding some lemon juice at the end of Cajun Chicken Alfredo overtop the meat. Literally every dish has been made better just by squeezing some lemon juice over top at the end. Great tip

[markwhitney]

I love your videos. I have learned so much. My husband is also a chef and is very patient with my learning. He enjoys coming home from cooking all day and not having to make dinner. He also loves your techniques and recipes. Thank you for all that you do, and explaining things in a way that a novice can understand. 🙂

[hiryuFGC]

Bringing restaurant-style cooking / tips to the home is a huge area for content. Would also like to know more about restaurant organization and cleaning tbh

[giraffesinc.]

Hooray, back to cooking!! Please more of this!

[ZenaHerbert]

This is what I enjoy most in your videos - information, straight talk and really useful stuff I can use. The tricks, fancy editing and rude innuendos are casual fun but this video is what I followed you for.

[karius]

At 0:21, I just literally understood that figuring our speed + quality is the key to every craft ever devised.

[paulcochet]

2:32 it's a ceviche... It feels like a bad example of using acid in unexpected places. Ceviches are supposed to use lime/lemon juice, that's how you chemically cook the fish. The other examples are good though

[BigDeeDee]

Bro, as a made me smile 😍 I love working with people as passionate as you. I could literally tell when you were about to go on a rant and had to edit haha I loved every second mate, love from Australia mate!

[mattpowell]

LETS These are the videos we love and want

[crazynice]

oh my lawd please make this a series bro!!!!

[curiousing]

What he doesn't tell you about confit is that it yields a dramatically different texture and color of meat than roasting, frying, baking, grilling, etc. I once confited a turkey for Thanksgiving and I suddenly understood why old Medieval paintings always show people sitting around GNAWING on RED meat. The meat was WAY denser and it didn't whiten/brown on the inside like it does when you roast it. It stays red. And the tendons and ligaments and whatnot didn't break down like they do when roasting, because the temperature is too low when you confit. So we had to gnaw through that stuff, too. It was horrible. The lesson: If you're going to confit, make sure you choose the right cut of meat!

[wilhelmina]

I really like this video because it’s sooo informative - straightforward without antics. You don’t need antics. You are animated enough. I like the verbal instructions, the demonstrations and the restaurant examples.
Not for nothing but I’m going to have to check some of these restaurants out!