100 Food Hacks I Learned In Restaurants

Anything in food is possible if you believe.

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Ingredients Needed: Good vibes, and fun in the kitchen.

[TeamNKL]

0:40 Washing produce with water and vinegar
0:54 Using deli containers for storage
1:13 Makeshift lid with parchment paper
1:45 Peeling garlic cloves in warm water
1:58 Bruising herbs for flavor
2:10 Shredding chicken with electric beater
2:24 Chicken thigh instead of breast for juicier results
2:47 Damp towel to stabilize mixing bowl
3:01 Paper towel to submerge things in liquid
3:20 Adding room temperature oil to lower hot fry oil
3:38 Salting tomatoes before using in sandwiches
4:00 Using flour to clean hands after working with dough
4:19 Peeling eggs easily by rolling them in cracked water
4:39 Wire rack to dice or chop soft foods
4:58 Microplane zesting technique
5:47 Kitchen shears for cutting vegetables/meat
6:04 Parchment paper for easy cleanup
6:35 Curing proteins overnight for better flavor
6:58 Cutting peppers around core
7:25 Flicking water onto onions to prevent crying
8:03 Saving excess fat trimmings from meat to cook with later
8:24 Deli container lids to easily cut cherry tomatoes in half
8:51 Meat trimmings to make custom ground meat
9:07 Chopping meat finely into meat grind
9:38 Paper towel slicing technique for even cuts of chives

9:58 Mandolin to dice or julienne vegetables/fruits
10:29 Handheld masher for finely crumbled ground beef
10:56 Cutting tomatoes around core
11:17 Foodservice film instead of plastic wrap
11:46 The "cater wrap" technique
12:20 Season high for maximum surface area coverage
12:38 Salt throw for concentrated seasoning
12:53 Xanthan gum to fix broken emulsions
13:21 Fixing broken mayo
13:55 Finger technique to determine steak doneness
14:16 Corn bowl trick for easy corn cutting
14:42 Start high, go low technique for cooking thick steaks
15:09 Soak raw onion in cold water
15:35 Don't fix food that is ruined, refire
15:58 Mandolin to slice vegetables evenly
16:19 Rest meat longer than you think to retain moisture
16:46 Ice water to curl and crisp mandolin-sliced vegetables
17:08 Slice steak against the grain
17:40 Peel ginger using a spoon
18:18 Using vegetable scraps to make homemade stock
18:45 Plastic wrap as a makeshift belt in the kitchen
19:09 Bain to store most used equipment
19:27 Tempering proteins
19:53 Keeping a large container nearby as trash can
20:05 Fixing slippery cutting board with wet towel
20:21 Seasoning at every stage to maximize flavor
20:33 Quarter sheet tray for efficient cooking and cleaning
20:48 Bench scraper for easy clean up
21:06 Testing heat of pan by flicking water into it
21:15 Fixing oversalted soup by adding potatoes
21:31 Following fat lines when cutting proteins
21:51 Using dry towel to handle hot items
22:09 Using finger to feel muscle and bone
22:24 Saving herbs by drying with kitchen twine
22:45 Toasting directly over flame
23:03 Blender emulsification
23:29 Ice bath for sauces
23:59 Toasting buns quickly by moving in a buttered pan
24:13 Preventing sauce skins
24:26 Peeling oranges by slicing around

25:05 Speed rack for kitchen storage
25:26 Plastic wrap to fill squirt bottles
25:48 Easily removing garlic cloves from the head
26:02 Keeping knives sharp with a honing rod
26:30 Preventing onions from burning by adding salt
26:40 Cream to emulsify
26:57 Fixing broken sauces with warm water
27:20 Achieving smoky flavors through char
27:45 Adding salt, lemon juice, and oil to cooked vegetables
28:05 Ring mold trick
28:22 Keeping herbs fresh
28:36 Making bread softer with Tang Zong
28:58 Using suction cup wrapping for storage
29:17 Grating soft cheese
29:26 Thickening soup with breadcrumbs
29:49 Cleaning burnt pans with water and vinegar
30:07 Instant minced garlic
30:19 Create a paste of minced garlic
30:37 Fitting parchment paper into smaller tray
30:48 Jelly sheets to quickly thicken a sauce
31:08 Toasting spices before using them
31:17 Mounting using butter
31:34 Offset spatula for various tasks
31:52 Palm tapping to remove crab meat
32:12 Parchment paper for crispy skin fish
32:30 Visual cues to cook fish
32:46 Thin layer of salt on thick cuts of meat
33:06 Wire rack to grill fish
33:30 Curve fork for skinning fish
33:53 Chunky pieces of butter for flaky biscuits
34:11 Adding salt incrementally and tasting along the way
35:12 Types of salt for different purposes
35:48 Deli container water cup

[flochfitness]

36 minute video. Take a second to appreciate how much work goes into this video. Kudos to Josh and his awesome team.

[cathyolague]

I might be 67 but I'm never too old to learn new tricks in the kitchen! Thanks for all the really great tips, tricks and hacks!❤

[ryutripp]

Its beautiful to see a chef freely sharing knowledge. This can only better improve peoples life

[polexiCAN]

As someone who has worked in restaurants a long time, the concise way this video condenses years of experience is brilliant.

[MargaretLovesABBA]

I have never worked in a restaurant, but I have cooked daily for a large family for five decades. I learned a couple of things and found what I knew already presented in an entertaining manner. Really enjoyed! Keep teaching. So many don’t know what makes cooking better and easier.

[gregbialor]

1 year of culinary school condensed into 36 mins, Joshua Weissman just saved you 30 grand. Everything in this video is legit and factual tricks. One of the most informative food videos out there

[patrickh]

As a now-qualified chef who worked in kitchens for years before official training, the best training is always on the job. Seeing this video made me happy.

[AlexandraAndStuff]

You can like or dislike Joshua, but one thing nobody can deny is how extremely passionate he is about his craft. He took a risk and built something amazing at such a young age. I admire him for that.

[SunnyMiniFood]

You are wonderful. I am also very passionate about cooking like you and constantly learning recipes
If anyone has any special recipes, please share them with me. I will try to learn and cook them
Thank you very much 🥰🥰🥰🥰

[DaddyDaGuido]

And for tip #20 with the pepper core, if you have pet birds, feed them the pepper core with all the seeds intact, they absolutely cannot get enough of pepper seeds <3

This also works for hot peppers, birds cannot detect capsaicin and will still eat very spicy pepper seeds without harm to them

[Sonicron]

As a half-decent home cook who got into cooking because of you, I cannot begin to tell you how much I appreciate this.
Some of these hacks are going to make my life SO much easier (and make me look fancier in the process!).
Thank you for this video - I can only imagine how much time it must have taken you and your team to make it.

[wjm]

Proud to say I've used most of these (I've worked in a restaurant, too). Did learn a few new ones. Slight adjustment to peeling over parchment, though. If you use a paper towel instead, you can ball up the entire thing & put it all in your compost bin. The paper towel counts as a 'brown' for the compost. (Plus paper towels are cheaper than parchment). Also, instead of bread crumbs to thicken soups, try potato flakes. Too many can add a potato flavor, but if you only need a little thickening (or don't mind the potato flavor) it works beautifully. Add less than you think you'll need and give it some time before adding more - it takes then a minute or so to rehydrate, so if you don't wait, it's easy to over-thicken with them.

[MiesterStrecker]

Josh, I’ve worked in restaurants for over 30 years and I learned a few things here. Parchment paper for crisp fish skin? I’m trying that TOMORROW. Thank you sir, you are a wealth of knowledge 🙏

[rodneyhinklejr.]

I worked 20 years in the industry and this was an amazing video of all the tips and tricks out there man! Fantastic job Josh.

[jmarshal]

Never gatekeep knowledge! This guy gets it. My mom was a chef for many years and taught me a lot of these skills but there were definitely a lot I learned here! Thanks, Chef!

[cassara]

I cannot tell you how many times I've used a plastic-wrap-rope to quickly fix things in the kitchen. I've tied together loose shelves, leaky sinks, table legs, anything that's come undone. We of course (much later on in the day) start the process of getting things properly fixed or replaced but when you're in the middle of service and that rack falls off the wall it's a real life and sanity saver.

[AustinJinLee]

All the tips we cooks and chefs know and love in one place from one chef. A banger as always Josh.

[benwegner]

Been watching this channel for years, this video has had a more immediately incredible impact in my kitchen than any other take aways from other videos, thank you Joshua!

[nikkicherry]

As someone who worked in culinary without training, I love this. The tips and tricks are so perfect and helpful even when it comes to just cooking at home vs the kitchen. Yay for no to minimal waste in the kitchen!