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
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.
Josh _ISN'T_ A CHEF! He clearly describes WHAT he IS in the first minute or two of this lovely video. What he IS, is an extremely knowledgeable & helpful, plus sharing, person. *_"BEAUCOUP"_** THANKS TO JOSH for all of these wonderful tips & hacks. I'll **_CERTAINLY_** be sharing THIS video, & quite a lot, too!*
@@dixietenbroeck8717uh just because he didn’t go to culinary school doesn’t mean he’s not a chef! You’ve clearly never worked in a restaurant and don’t have a clue what actually makes a chef!
True, but that advertising of the mandolines needs to be expelled from the video. Great tool but for highly trained use. Every commercial kitchen I worked in banded them. Only head chiefs and alike used them.
@@4everRageHFCis that because the expensive hand guard was swioed the first week and then you ran out of commis chefs after eachnone had to do a batch of some veg and they slices themselves up so badly that they were more blue plaster than human being? Just a guess based on personal expertise ce and a day prepping lattice potato (wavy slicer blade set to low thickness so you run potato down it once than twist it 90degrees then make the second pass... The overlapping ridge cuts leave a cross-crossed pattern with holes showing though it) Not sure what you might call such things if you bother
Yep, he only forgot MSG, and charring / thermal shock to remove the skin of some veggies (charring for peppers and eggplants, thermal shock for tomatoes) :p
^ agreed! And yeah, it's never too late for anyone to learn something new. Learning is fun, especially when you get to use your new knowledge everyday!
@user-lt4ne7mc4i well thank you! That's just because you can't see my double chin or lines in a little thumbnail photo. Now... if I could just be that all the time.... 😆
@@cathyolague9408 when it comes to our imperfections, we tend to obsess over and magnify them to an unrealistic degree, but others look at the whole picture You look beautiful enough to overpower any double chin or lines. Grown old with grace, and a lovely personality on top of that. Proper catch
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.
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.
thats not just for anything either, im a mechanic and i went to school for it, but to be honest ive learned a lot more actually working in a shop than in school
What did you think of the official training ? I'm a cook in a pretty good kitchen but i'm the only one that has zero official training. I often find myself feeling stupid for not knowing certain techniques and I don't wanna be a burden to my chef
@@heyitsAxone official training is good for the ‘basics’ - knife techniques, stocks and sauces, the mother sauces, pastries and desserts, cheeses and pairings, presentation, different service styles. However, a lot of techniques or key words or the many French terms used in cooking, can also be learned by Google or TH-cam these days, as well as constant practice, which you being in a kitchen will have no problem practicing day-to-day. Also don’t be afraid to ask your chefs for tips or help - most of the time they’ll be happy to help and it will benefit everyone if they teach you new things and get you up to speed. If you have the option to do official training, great, if not, don’t stress and just do some research or ask your chefs for help or advice. Good luck with everything :)
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
@gregbialor6869 I'm on my final year of cul science at the CIA, first year was delegated to fundamentals, then cuisines whitch was meds, banquet, a la carte and meat and fish, then we finish with 4 months of internship at a given place and come back
@jpfleck4848 where I went first year was also fundamentals, techniques and we had a working restaurant we had to log time into...not even close to the real thing. But at the end of the program we went to Burgundy and Champagne. So much wine.
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.
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.
I assume he was thinking bread crumbs since those are more likely to be on hand. By potato flakes are we just talking dehydrated potatoes (like boxed potatoes) or something else?
I did not understand that one - why not just use a cutting board or a bowl or whatever? Takes the same amount of time to set one of those down next to you as getting a paper towel (and you only need one hand, which is often a good thing when cooking)
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.
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 🥰🥰🥰🥰
This is my fathers famous Ramen technique. Step 1: Boil a pot of water. Step 2: Open the Ramen and take out the flavor packet. Dump the flavor packet on a clean flat surface. Step 3: Chug the boiling water as fast as possible. Then immediately snort the flavor packet seasoning, and throw the processed noodles in the trash. Step 4: Yell out "WOOOO" like Rick Flair and finish with a punchline of your choice.
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!
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
@@perryhunter129 interesting, I didn't think of that. I was talking about parrots (even though I forgot to say parrots) but that totally makes sense that chickens would like that too
@@rapunzel39 I would assume so. I guess that really depends on the species, but I mean parrots are extremely sensitive to everything and they have no problem with pepper seeds. Birds' job in nature is to spread seeds, there's even some plants that create seeds that are harmful to everything except birds, cause they want their seeds to be spread. So to give birds seeds of most kind I would assume it's probably pretty safe
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!
Hmmm...but how does this apply to at home? Didn't he say this would help at home? We don't care about steak temps or butcher lines. I do appreciate the ginger spoon technique tho. It was what was taught to me. There is something that I personally have a problem with. As a HOME COOK why in the world would I need cutting or salting techniques? Also why gelatine? Tapioca flour or rice flour is cheaper and causes less allergies.
As someone who worked in culinary WITH proper training, I too love this. Some are seriously well known, some are common sense, and there are a few that I’m going to have to revisit. All in all, pretty good stuff.
@@sharihe2897 How does it apply to home?! All of it applies to homes. He’s freely giving ideas that could help countless home cooks. Don’t care about steak temps?!! Why the h€!! not?! So, everyone just has to put up with whatever is plonked onto a plate? Bleh. It quite literally takes seconds to check that a steak is cooked at the proper temperature. Most people actually have a preference for how their steak is done. So yeah, temps matter. And yes, AT HOME, I cook steaks to order AND at the desired doneness. “Butcher lines” are beyond helpful if one is trying to cut up a protein, especially things like chicken, before cooking. Cleaner cuts and much less waste. Cutting AND salting techniques can be HUGE factors when trying to bring up one’s personal cooking skills. Whew, moving on… Sorry, but if gelatin is an allergy issue…why are they consuming that protein in the first place? Proper gelatin actually comes from livestock. It’s completely safe & simple to use. And it adds a texture (mouth feel) that tapioca, rice, or any other flour, simply cannot match.
Yes, totally agree! I like well prepared food and my family deserves to enjoy their meals. I’ve learned many of these hints from decades of observing and reading and appreciate the work that went into this list. I learned a lot! I can set aside what I don’t need in my home kitchen. Common sense and simplicity of motion. Now planning a visit to the local restaurant supply 😊
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!
FINALLY someone says something about the plastic wrap belt. The amount of times I showed up to work at 5:00 half asleep and didn't have a belt on is more than I would like. It comes in so clutch on busy days. I've worked in a kitchen for about 5 years now and these tricks are so valuable to you people out there. This guy is the goat for giving out these secrets. Love you Josh
In my experience working in a commercial kitchen, these hacks have been thoroughtly tested and proven effective. Efficiency is key in a restaurant setting, and adopting these tips can definitely make life easier in a home kitchen as well. Thank you Joshua for sharing these valuable insights!
Wow! Thank you for this. I am 66yrs old and have been cooking dinner for 55 yrs. I was delighted to lean so much! The info I knew was often improved on. Hacks is poor choice for what this man is teaching. Joshua your method of delivery is both educational and fun. I plan on watching this over and over.
These are all great! I learned several of these when I worked in a kitchen for a few years too, but there’s lots of new ones I hadn’t seen as well! The putting water on onions is similar to what my kitchen used to do, except what we did was wrap a damp towel around our necks lol. Also for girls who need to put your hair up for work, if you forget a hair tie and your work doesn’t provide one, cutting off the rim of a latex glove works great and helped me in a pinch
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 🙏
I’ve never before subscribed to a channel after watching only one video from it. What a tour de force this video is. I was enthralled for the entire 36 minutes. I might’ve said, “wow” a few times. The information density is insanely high, the entertainment value superb. I can’t imagine how long this video took to plan, prep and make. I’m going to look into your book. Bravo and thank you.
These have changed not only my cooking but my life. The takeaway containers I can legit use for so many things, I actually prefer them for my iced coffees!
I learned alot of these in kitchens & in school! (My chef instructors all worked in kitchens for 15 years+). Thanks for sharing all these awesome tips! I love how your putting so much emphasis on sustainable food practices!! I’d also like to share a few tips I’ve learned: - please treat desserts like you would regular food. Your desserts will be highly elevated if you focus on hitting multiple flavor notes & balancing them. So many times I have had a dessert that falls flat as the only flavor notes are sweet. Please don’t be afraid to add salt! I add a touch of salt & acid to all of my desserts. Something as simple as adding a pinch of salt to whipped cream can make a huge difference. - If you need a hair tie: grab a gloves & cut about 1 1/2 inches the edge off. Use that to tie your hair back OR pull your pony tail through the opening in the back of your ball cap. This has saved me so many times - always ask questions when your in the kitchen. Always try to learn something new. -make your hollendaise in a blender. Works beautifully everytime. -when caramelizing sugar for caramel, add water to make a syrup. Sugar wont clump up & burn. - use a bench scrapper when making pasta/breads by hand. Makes life so much easier 😅 - add fish sauce, soy, ect. to sauces & soups to add an extra layer of depth. (Makes the best fuckin tomato soup) - PLEASE PLEASE PLEASE GOD DO NOT RINSE YOUR PASTA UNDER COLD WATER IT MAKES IT SO BLAND IT WONT OVER COOK IF YOU JUST DRAIN & TOSS IN OIL PLEASE STOP DOING THIS 😭😭 - put hot ass water in a cup/deli & put your knife in there a few minutes before cutting a cake. With each slice, wipe the blade off with a clean towel & every few slices dip it in the water & dry it off. Beautiful slices. - Chill your pastry before baking it (I freeze my pie crust & it work great!) - by skin on bone in chicken thighs. Debone them, use the bones and some of the skin for stock. Use the rest of the skin for crispy chicken skin (snack or garnish). Saves me so much money and homemade stock is stellar. - you can use vinegar in place of wine when cooking. - plz stop buying the jarred garlic/garlic paste at the store. It taste so off. Buy fresh garlic & use a garlic press. - if you gotta mince a lot of garlic throw it in the food processor and blitz it a few times. - buy the boxes stock instead of the cubes/powder. Low sodium so you can control the amount of salt. - make drop biscuits if you don’t want to spend the time making regular ones. Super tasty & saves a lot of time and effort. Also, cut your regular biscuits into squares! -you can use jams to flavor plain yogurt, add to vinaigrettes & dressings, cocktails, ect. - add nutmeg to food to give it a warm, comforting feeling. I add it to all cream sauces, gumbo, creamy soups, ect. - my 4 “spices” I add to everything: salt, pepper (sometimes switch for white pepper), garlic, and paprika. - Shred your own cheese when you can. It makes a huge difference. - I like to use lard instead of veggie oil. Its pretty cheap & doesn’t have a overwhelming flavor. - You can use one of those mini waffle irons to cook an egg. I have the tism’ so I cook mine extra long so it’s very firm. Saves a lot of time with meal prep. I’m procrastinating doing my chores rn so imma go do that (if I don’t get distracted again) hope this is helpful to someone
Thank you for the time spent with your tips. I learned to buy block cheese and shred myself because I don't want to eat the anti caking agents that are in pre shredded cheese. I will also add another tip: When using farm fresh eggs that don't peel (yes, thats right...eggs that don't peel are FRESH) Simply steam them in the shell in an insta pot or put a steam basket in a kettle and steam for 8 minutes. Works like a charm.
A soup thickening trick I learned from Chef John was add like a tablespoon of rice to your soup (the kind that you’d blend until smooth) and it works as a great thickener and gives it a silkier texture when compared to cornstarch or a roux.
Hey Josh, I usually look you up when I need to know something, I work in a hotel as a chef. One thing I could suggest for thickening the soup or whatever is mashed potatoes (dry one, in a bag), it adds amazing potato-e flavour( not too much obviously) but the best thing is it thickens so fast. Don't know if you'll see this comment, but thank you for all the info, it really helps me to grow as a chef.
I have been a meat cutter for about 3 years, and have always wanted to further develop my expertise in food. I love your channel, honestly for about 2 years now I've watched your channel and I've been inspired ever since to grow my culinary knowledge. I've even at times considered a paycut to just learn the culinary field and go work in a restaurant.
Hey brother I worked as a cutter for about 5-6 years as well & just got my first cook job, I'm rooting for you and keep your eyes peeled, some chefs want people in with that knowledge because we can help cut down their costs on meat & in turn would be more than thrilled to train you and trade knowledge, it's never too late to dive into it, just browse indeed every now and again & start asking around!
Josh, I wanna say thank you. Not only have I learned a lot watching your videos helps keep me motivated especially in the kitchen, I’ll set my phone up with a random video of yours playing as background sounds for whatever I’m doing but for some reason it helps me keep going rather than getting lazy and sitting down
As someone who has spent the last 7 years in kitchens I've almost stopped cooking at home because it's just so much more of a process than it is at work. But I gotta say it looks like you've built a genuine dream kitchen and I am so jealous!
I am so happy this video was made! My biggest weaknesses in cooking was shortening overall time and getting beautiful sauces. This video gave AMAZING tips that addressed those as well as so many other shortcomings. Super excited to rewatch and practice these tips! 😁
I’ve worked in the kitchen for many years and didn’t pick up many tips, but for somebody who has never worked in the kitchen and is trying to up their home kitchen game this is an amazing video. I do have to say water in the kitchen is something that I always needed to do more!
And my second favorite hack: Use the freezer instead of blanching certain veggies. If you put sweet peppers in the freezer over-night and defrost it in the morning, it's perfect for stuffing it without having to perfectly-time blanching. The flavor stays more bright and sweet, too! Also works for cabbage. Freeze the whole head. Defrost. Each leaf will be perfectly wilted without splashing and dunking each leaf separately. They're also less likely to rip as you're pulling them off the head since they become more flexible after they're defrosted. If you garden like I do and only have one or two tomatoes ripe each day; you can freeze them at peak freshness and defrost a bunch when you have enough for a sauce or soup. The skins slide right off without blanching once they've defrosted. Another time-saver and a way to have garden-fresh tomato flavor! Anybody have other recommendations for freezing veggies?
Many years ago I ate a whole pot of cabbage leaves stuffed with meat, golubcy, you know. Cabbage was slightly sweet because of freezing, it was one of the worst dishes in my life. Totally disgusting, ate it out of poverty and hunger.
I worked at a bakery and if we spilled a bit of something wet, we immediately threw flour on it to make sure no one slipped on it. Then you just sweep up the “floor pasta” and voila, it’s cleaned!
My kitchen hack evolved from microbiology research in a BSC unit. It’s a cabinet where the airflow is pulled away from you so that chemical vapours don’t burn your eyes or infectious agents infect you! I prep my onions on my stove top (burners off and before you cook) with the fan on. Game changer for me and my eyes.
I’m only about 7 minutes in and already I’m very impressed by this video. These genuinely are little things that can help you out in the kitchen, but many people don’t think of! It feels like the kind of tidbits of advice you’d get as a kid from a parent as they teach you to cook. Little nuggets of knowledge that get imparted to you when they’re relevant to the current situation, but that might not get thought of or brought up otherwise. Like, the one about cleaning your dough-covered hands with flour. I figured that one out on my own several years ago, and I can confirm that it works great! But I wouldn’t have thought to mention it to somebody unless they were in a situation where their hands were covered in sticky dough. It’s very satisfying though - like pulling dried glue off your hands XD
This video earned a subscribe. I have watched several of this creator's videos over the last few years, and I really feel like this one is a beautiful example of how far the presentation and content has come. Great work, Joshua, and I'm excited to see where you go from here. You have really created something cool. Thanks for the tips.
34:11 Another tip I remembered from the flavor balancing part is that sour counteracts bitter flavors and vice versa. Combining acids and bases neutralizes them. Acids taste sour (vinegar=acetic acid, lemon=citric acid, yogurt=lactic acid), bases are bitter (baking soda, cilantro, high-lipase dairy, soap are all alkaline). I read an article years ago about a study they did comparing different brands of ketchup that showed the most popular one had all the flavors in perfect balance.
I love the fact that I knew a lot of these already but still saw new ones that made me happy that cooking is one of my few joys in life. Anything that can bring a new facet to or expand my culinary knowledge is an absolute delight.
Fantastic video! On the topic of raw potato salvaging over-salted sauces, it can actually do the same for somewhat burnt sauces. Most of the times I've ever burnt a sauce it hasn't been completely fucked, but rather just a tinge of that awful burnt taste. Throw in a raw potato cut in half for about 5-10 minutes and I've often felt that the burnt taste is 100% gone. My father taught me that trick when giving me a taste test to see if I could tell that a sauce had previously been burnt. I could not.
At least 80% of these I was like, "Well duh..." but then I realized that I've been doing this for over 20 years and can say with complete confidence that this is quite literally one of the best cooking videos on TH-cam. Even I learned a trick or three.
You were right with your first impression. Most of these I will never do because there are better ways. The ones that are good are common knowledge for anyone that has a little bit of smarts.
@@cedrichebert9584 many things. Some of these are good and obvious. Others add no value and are no better than the problem they are trying to solve. I don't know. Everyone should do things my way, I guess. My ways are the best
I had the same reaction for most of the video, because those are mostly things I already do (not being a professional cook and not having a professional cook in the family). Those are just some old-school grandma cooking hacks. And then there were moments like "this is useless". No need to season the tomatoes if they're fresh & ripe - supposing a restaurant would use the best quality veggies, not the tasteless ones. There's a tool for dicing eggs, boiled potatoes, etc, no need to use the giant rack. However, I can imagine that someone who did not grow up with parents/grandparents cooking (almost) every day, it may come extremely handy.
I’ve been wanting to watch this video but kept thinking it’s too long! Just finished watching and so glad I did. Learned a few new things, confirmed a few of the things I was doing right in the kitchen, and I was ENTERTAINED! Thanks Josh!
Holy cow Joshua...I'm Chef Jeffrey from Dallas Texas, I started watching your incredibly amazing channel when you still worked at your last restaurant job. I also watched your subscribers hit 1,000,000 incredibly fast. Long intro short, 8,300,000 subscribers and climbing fast. Bought you first cookbook right when it was released, it was a freakin masterpiece. Second cookbook will sell even more copies and skyrocket your subscibers easily to 10,000,000....Jeez Louise Josh...I've been in food service for 40 years. Graduated Le Cordon Bleu 2012 top honors. Over 5 years at Central Market, Butchered True Food Kitchen for 3 years and I am currently a Fish cutter at Whole foods for ovwe 18 months. Your knowledge and precise expertise is staggering. You are definately one of the best I have ever seen. I count the minutes waiting for your next vid...Congrats Josh, YOU ARE A TRUE MASTER CHEF ...!!!
My first restaurant job was in Dallas. 25+ years in the business; done everything front of house up to GM, recently getting into BOH. I’ll look you up when I’m back in Dallas early 2024. Always nice to meet another lifer
I learned cooking via YT (Josh’s vids are one of the founding pillars), found a passion for it and starting my own small cafe in 2 months. Having not worked in the industry these little behind the scenes hack is so so helpful! If there’s more resto vids keep em coming! Proper food prep and storage would be nice to learn. ❤❤😊
with my 25 years of experience in this industry i highly recommend that you take a professional education, even if its only a 2 week class or something, because its those little things that drain your money whitout you knowing it and with know way of knowing there is no way of fixing.. this goes for food safety cleanliness, waste disposal, what kinds of ceramics to use, where to put what to be organized in working, calculating all the prizes, rent and all the hidden costs and so many other things that would exeed the number of words i can use in this comnent section, i don't say don't do it but i want to let you knwo that its very very very difficult to be successful even if you know what you are doing, so dont shy away from taking those classes even if it means the opening of your small cafe will be furhter down the line than imagined right now, i wish you all the best let your dream come true, love kiwi
Awesome video. I have two tips to add: 1. Don't throw away the vegetable leftovers, instead boil them to a vegetable base essence. Freeze it as ice cubes to always have instant soup base. 2. You can take the bottom side of any ceramic mug to sharpen your knifes like a pro.
Thank you so much for sharing the trade secrets! Your love of food, sharing good food, and consciousness of food waste is so evident in the content you create Josh. Huge props to you and your team!
Super helpful video, Joshua! I learned so much. Would love a video showing more of your favorite tools, including the ones you used here that didn't get talked about; what are they (and in what ways do you use them) and where to get them. Thank you for sharing your know-how!
I'm a professional chef and live with my disabled mother so she's not alone and by herself. The amount of times that I've tried to do a "chefie hack" and had her shut me down and in turn make a less tasty anything is more times than I can count and it makes me cry every time. Gonna show her this and hopefully she'll finally trust me when I say I know what I'm doing
While that is a bit sad, there might also be some of you mothers tricks that are in line with many of the "chefie hacks". At least I found that while watching this video I recognized more than a dozen things that my (unfortunately late) mother taught me when I was a teenager rummaging around the kitchen.
@@lynnebattaglia-triggs1042sounds to me like a “she knows how to cook, but struggles to physically do so due to her disability” kind of situation. I could of course be wrong, but I’m getting that from the comment. Hence staying with her so she isn’t alone, and of course, help out.
I'm SO HAPPY that I found your videos! I have learned SO much in this one video! I just ordered the bench scraper, the bain, the speed cart and a bunch of half sheet pans, and a dish bus pan. Now my counter will be CLEAR and things wisll be organized and cleanup will be so easy!!!! YAY!
Hacks: Orajel for minor burns! It numbs immediately. I worked in the kitchen of a Boarding school (cooked for 30 ppl 3 meaks day.) The industrial oven mitts for very old and had big spaces where the inside cushioning was gone. I scorched my palms with an industrial sized baking sheet filled with bacon grease! First aid kit had an abundance of orajel bcz of kids, it was a life saver. BTW: Best food video hands down! Thanks Josh
The first thing you do if you receive a burn isn't Oragel. It isn't ice or other ointments, either. You're supposed to immediately stick your hand under cool running water. Not freezing cold... cool. And do it as long as you can. And if the burn is second- or third-degree, seek medical help. I worked in an ER and saw a lot of stupid home remedies being applied where the doctor had clean up the mess before he could get to the burn. No Oragel, no butter, no axle grease, no milk, no Crisco, no Chinese patent remedies... just cool tap water immediately, and a sterile dressing, and see a doctor. Not a good idea to give medical advice online.
#71 THANK YOU! Too many people (usually ones that like to criticize youtube cooking videos but think a kitchen is a foreign land) see an experienced chef using a steel and scream "ThAt'S NoT HoW YoU ShArPeN A KnIfE!!!!11!!" No shit sherlock. The chef is HONING the edge, not sharpening it. A steel is a proper tool for doing so and properly honing an edge not only makes it work better between sharpenings but also makes the knife last longer. The reason is honing is simply realigning the edge while sharpening removes material from the knife to remake the edge. Knives last a lot longer when you're not removing material as much.
You deserve literally every good thing that could ever possibly come your way for THIS VIDEO ALONE, let alone all the rest of your amazing and helpful videos! I might have to watch this one 10+ times to absorb all the helpful tips provided!
Josh, this is possibly the most helpful video you’ve ever made (and that’s saying something). This will be my reference for completing pretty much any of these tasks. I knew most of them, but nice to get a refresher when needed. Thanks brother.
I am now 52. I've found a joy in cooking for the fam. I came across your video. I absolutely love the hacks. I am going to use them all, and I love your attitude and presentation
Videos like this is the reason I followed Josh in the first place. Where I can take away and learn something at the end. Not a bunch of recipes that no one is going to attempt.
For tip #51, the wet towel trick, I went to Dollar Tree and bought one of this those anti soup rug things (that goes under your rug, hypothetically), and cut them according to the size of my cutting boards. Wash with soap and water when necessary, let dry, reusable at $1.25.
Been in the restaurant industry for over 20 years, and I was still able to learn several things from this video. Thank you for sharing, and congratulations on all of the success that you've earned.
5:56 using kitchen scissors to cut things is kind of a life changer. I learned it when I became interested in Korean food. Sometimes it's just sooo much easier than using a knife.
As Guy who's been working in restaurants for 10 years I can tell you that this will CHANGE YOUR LEVEL OF COOKING! I've used a handful of these and it's change the way I cooked. With all these tips in this video this is basically a hack Bible and it should be treated with much respect and attention ❤ Thanks Daddy Josh
I was surprised to hear you're not a traditionally educated chef! I'm literally in the same boat, working my second restaurant job atm. These hacks are legit and I'll definitely be using a lot of them a lot more in the future both at home, and on the line!
hey josh, as an aspiring chef since I didn’t go to culinary school, this was such a great help and I hope you can make more series similar to these for those who want to follow the same path to the kitchen but lacks the formal training. I start in a month and these will be so helpful when I start! Thank you so much!
As I was prepping for college, I watched so many of your videos, and I even bought deli containers for my kitchen! It's been super helpful for storage especially since I'm only cooking for myself. Thank you so much! I love your videos!
Plastic deli containers ehl. Putting something like that in the dishwasher is sketchy af to me. Skeptical what dishwasher safe means. I get theyre convenient. I’d rather have glass containers and pyrex. Don’t cloud. Wash easier and don’t retain flavors. Don’t get brittle from heating and cooling and most importantly bpa free and not leeching plastic into all my food especially when hot
I am an early 30’s cook 12 year in restaurants no culinary school love to cook, seeing these videos I always love them and makes me a better cook for work and also at home. Thank you
@@Birrin I think there are a lot of factors to that one… How over salted? General composition of the soup…etcetera. Can it work? Sure. Will it always work? Not a chance. Moral to the story: pay attention and try not to over salt in the first place. Adding salt is easy, trying to get rid of it can be way too much work…if it works at all.
Learned the “too much salt, add a potato” trick when I was 10, from my mom, who learned it from her gramma. I am 64. It works if it’s not wayyy too salty.
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
You’re awesome for this!! I love you.
I had just finished the video and thought about doing this lol
Holy shit, man. Respect.
much love!
I love you my man. You are a hero
36 minute video. Take a second to appreciate how much work goes into this video. Kudos to Josh and his awesome team.
Even just writing this would take forever. I can’t imagine shooting it and editing it.
Yeah, much work, but I don't appreciate it because it takes too long to watch. So I didn't 🤷😄
@@mael1515 comment for the algorithm though!
@@BakersTuts gives me anxiety just thinking about it
We appreciate it!!!
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.
The format of this video is so good
This video is so good
thumbs up
❤❤ Good Morning. Very good videy😅😅
Amezing❤❤
Nice
Its beautiful to see a chef freely sharing knowledge. This can only better improve peoples life
Which chef?
ummm josh lol
@@noamto
Josh _ISN'T_ A CHEF! He clearly describes WHAT he IS in the first minute or two of this lovely video. What he IS, is an extremely knowledgeable & helpful, plus sharing, person.
*_"BEAUCOUP"_** THANKS TO JOSH for all of these wonderful tips & hacks. I'll **_CERTAINLY_** be sharing THIS video, & quite a lot, too!*
kk jes bro@@dixietenbroeck8717
@@dixietenbroeck8717uh just because he didn’t go to culinary school doesn’t mean he’s not a chef! You’ve clearly never worked in a restaurant and don’t have a clue what actually makes a chef!
As someone who has worked in restaurants a long time, the concise way this video condenses years of experience is brilliant.
I agree!
True, but that advertising of the mandolines needs to be expelled from the video. Great tool but for highly trained use. Every commercial kitchen I worked in banded them. Only head chiefs and alike used them.
yes!!!
@@4everRageHFCis that because the expensive hand guard was swioed the first week and then you ran out of commis chefs after eachnone had to do a batch of some veg and they slices themselves up so badly that they were more blue plaster than human being?
Just a guess based on personal expertise ce and a day prepping lattice potato
(wavy slicer blade set to low thickness so you run potato down it once than twist it 90degrees then make the second pass... The overlapping ridge cuts leave a cross-crossed pattern with holes showing though it)
Not sure what you might call such things if you bother
Yep, he only forgot MSG, and charring / thermal shock to remove the skin of some veggies (charring for peppers and eggplants, thermal shock for tomatoes) :p
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!❤
you dont look a day over 32 im fully serious
^ agreed! And yeah, it's never too late for anyone to learn something new. Learning is fun, especially when you get to use your new knowledge everyday!
@user-lt4ne7mc4i well thank you! That's just because you can't see my double chin or lines in a little thumbnail photo. Now... if I could just be that all the time.... 😆
@@cathyolague9408 when it comes to our imperfections, we tend to obsess over and magnify them to an unrealistic degree, but others look at the whole picture
You look beautiful enough to overpower any double chin or lines. Grown old with grace, and a lovely personality on top of that. Proper catch
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.
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.
Also, BENCH SCRAPERRRRRRR ❤
thats not just for anything either, im a mechanic and i went to school for it, but to be honest ive learned a lot more actually working in a shop than in school
Well yeah, that applies for literally any occupation.
What did you think of the official training ? I'm a cook in a pretty good kitchen but i'm the only one that has zero official training. I often find myself feeling stupid for not knowing certain techniques and I don't wanna be a burden to my chef
@@heyitsAxone official training is good for the ‘basics’ - knife techniques, stocks and sauces, the mother sauces, pastries and desserts, cheeses and pairings, presentation, different service styles. However, a lot of techniques or key words or the many French terms used in cooking, can also be learned by Google or TH-cam these days, as well as constant practice, which you being in a kitchen will have no problem practicing day-to-day. Also don’t be afraid to ask your chefs for tips or help - most of the time they’ll be happy to help and it will benefit everyone if they teach you new things and get you up to speed.
If you have the option to do official training, great, if not, don’t stress and just do some research or ask your chefs for help or advice.
Good luck with everything :)
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
I agree, very generous with sharing info unlike others.😉
What culinary school did you go to lifehack university lol this is not what they teach us
@jpfleck4848 The Restaurant School in Philadelphia
What did you learn your first year then?
@gregbialor6869 I'm on my final year of cul science at the CIA, first year was delegated to fundamentals, then cuisines whitch was meds, banquet, a la carte and meat and fish, then we finish with 4 months of internship at a given place and come back
@jpfleck4848 where I went first year was also fundamentals, techniques and we had a working restaurant we had to log time into...not even close to the real thing. But at the end of the program we went to Burgundy and Champagne. So much wine.
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.
Cool!!
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.
My family always used to use old newspapers, but I like the paper towel concept since most newspapers are going the way of the dinosaurs.
I assume he was thinking bread crumbs since those are more likely to be on hand. By potato flakes are we just talking dehydrated potatoes (like boxed potatoes) or something else?
I bought a box of potato flakes just for thickening my Clam Chowder. 👍👍
@@greenie2390 We use newspaper, too. And junk mail flyers. Still getting plenty, for now.
I did not understand that one - why not just use a cutting board or a bowl or whatever? Takes the same amount of time to set one of those down next to you as getting a paper towel (and you only need one hand, which is often a good thing when cooking)
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.
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.
You gurgling like something in your mouth
Why have you written this comment as if he's a controversial personality and not some youtube cook? 😂
becaue there are a lot of people who are annoyed by him, and did you really cry with laughter so easily?@@harticus300
@@harticus300 Because he's "super cringe" content for "normies." At least according to some of my dickhead friends lol. Josh is the shit imho.
@archaontheeverchosen7980 hey i know your pain. Its ok man. Get help. We are not against you.
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 🥰🥰🥰🥰
Reduce a 12 pack of Sam Adam's into a BBQ sauce... takes all day, but worth it.
A good person to also follow for everyday recipes from around the world is @berylshereshewsky .
Make some Cheburek. You’ll love it.
This is my fathers famous Ramen technique.
Step 1: Boil a pot of water.
Step 2: Open the Ramen and take out the flavor packet. Dump the flavor packet on a clean flat surface.
Step 3: Chug the boiling water as fast as possible. Then immediately snort the flavor packet seasoning, and throw the processed noodles in the trash.
Step 4: Yell out "WOOOO" like Rick Flair and finish with a punchline of your choice.
@@AHealthySnack Gotta try that one that sounds awesome
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!
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
also if the birds are chickens it does change the taste of the eggs. they just taste a little bit better.
@@perryhunter129 interesting, I didn't think of that. I was talking about parrots (even though I forgot to say parrots) but that totally makes sense that chickens would like that too
Are they safe for wild birds?
@@rapunzel39 I would assume so. I guess that really depends on the species, but I mean parrots are extremely sensitive to everything and they have no problem with pepper seeds.
Birds' job in nature is to spread seeds, there's even some plants that create seeds that are harmful to everything except birds, cause they want their seeds to be spread. So to give birds seeds of most kind I would assume it's probably pretty safe
@@DaddyDaGuido That makes sense. Thanks!
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!
Hmmm...but how does this apply to at home? Didn't he say this would help at home? We don't care about steak temps or butcher lines. I do appreciate the ginger spoon technique tho. It was what was taught to me.
There is something that I personally have a problem with.
As a HOME COOK why in the world would I need cutting or salting techniques? Also why gelatine? Tapioca flour or rice flour is cheaper and causes less allergies.
Why do you love someone lying and intentionally giving out bad advice?
As someone who worked in culinary WITH proper training, I too love this. Some are seriously well known, some are common sense, and there are a few that I’m going to have to revisit. All in all, pretty good stuff.
@@sharihe2897 How does it apply to home?! All of it applies to homes. He’s freely giving ideas that could help countless home cooks.
Don’t care about steak temps?!! Why the h€!! not?!
So, everyone just has to put up with whatever is plonked onto a plate? Bleh. It quite literally takes seconds to check that a steak is cooked at the proper temperature. Most people actually have a preference for how their steak is done. So yeah, temps matter. And yes, AT HOME, I cook steaks to order AND at the desired doneness.
“Butcher lines” are beyond helpful if one is trying to cut up a protein, especially things like chicken, before cooking. Cleaner cuts and much less waste.
Cutting AND salting techniques can be HUGE factors when trying to bring up one’s personal cooking skills.
Whew, moving on…
Sorry, but if gelatin is an allergy issue…why are they consuming that protein in the first place? Proper gelatin actually comes from livestock. It’s completely safe & simple to use. And it adds a texture (mouth feel) that tapioca, rice, or any other flour, simply cannot match.
Yes, totally agree! I like well prepared food and my family deserves to enjoy their meals. I’ve learned many of these hints from decades of observing and reading and appreciate the work that went into this list. I learned a lot! I can set aside what I don’t need in my home kitchen. Common sense and simplicity of motion. Now planning a visit to the local restaurant supply 😊
This video is gold, thank you for all the hard work josh!
All the tips we cooks and chefs know and love in one place from one chef. A banger as always Josh.
A right bloody banger indeed!
please stop banging me josh
Not to be queer or anything when asking. What's cooking?
The plastic belt saved me more times the I can count
Also have you done the corn in bunt pan trick ?
@@thomeshiadevine7990 yep
These are the types of videos that I love most Josh. The ones where you’re sharing cooking techniques and how to be a master of the kitchen.
exactly instead of the others, these are awesome
yeah rest is dogshit
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!
Love this channel ❤️
Are people gatekeeping knowledge?
U
@@maxa52free d
Butter is the secret
I love how Down-to-earth, you are and how easy you made this.Thank you for sharing and i'm sorry about your dad.
FINALLY someone says something about the plastic wrap belt. The amount of times I showed up to work at 5:00 half asleep and didn't have a belt on is more than I would like. It comes in so clutch on busy days. I've worked in a kitchen for about 5 years now and these tricks are so valuable to you people out there. This guy is the goat for giving out these secrets. Love you Josh
I had shoelaces break, same concept. It took a minute to lace up, but it worked and got me through the day lol
That one really made me laugh, I was like is this a real thing? Glad to see it's in use.
In my experience working in a commercial kitchen, these hacks have been thoroughtly tested and proven effective. Efficiency is key in a restaurant setting, and adopting these tips can definitely make life easier in a home kitchen as well. Thank you Joshua for sharing these valuable insights!
Wow! Thank you for this. I am 66yrs old and have been cooking dinner for 55 yrs. I was delighted to lean so much! The info I knew was often improved on. Hacks is poor choice for what this man is teaching. Joshua your method of delivery is both educational and fun. I plan on watching this over and over.
I agree. I am also a senior who never buys store bread. I bake my own. The clean up trick with a bench scraper is priceless.
Me too!
Man you deserve 100 millions followers and all the success! Skills plus laughs….
These are all great! I learned several of these when I worked in a kitchen for a few years too, but there’s lots of new ones I hadn’t seen as well!
The putting water on onions is similar to what my kitchen used to do, except what we did was wrap a damp towel around our necks lol.
Also for girls who need to put your hair up for work, if you forget a hair tie and your work doesn’t provide one, cutting off the rim of a latex glove works great and helped me in a pinch
nice hair tie trick, try pointing a fan towards your face while cutting onions, no more tears
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 🙏
How did it go?
Did it work?
I’ve never before subscribed to a channel after watching only one video from it. What a tour de force this video is. I was enthralled for the entire 36 minutes. I might’ve said, “wow” a few times. The information density is insanely high, the entertainment value superb. I can’t imagine how long this video took to plan, prep and make. I’m going to look into your book. Bravo and thank you.
Same.
yep, done that too
These have changed not only my cooking but my life. The takeaway containers I can legit use for so many things, I actually prefer them for my iced coffees!
Plastic is very toxic! All plastics! They buildup in your fatty tissue and blood,causes lots of serious ailments!
This is the most precious culinary content i've ever seen on the internet. For free. THANK YOU JOSHUA!
THANK YOU, JOSHUA!
I learned alot of these in kitchens & in school! (My chef instructors all worked in kitchens for 15 years+). Thanks for sharing all these awesome tips! I love how your putting so much emphasis on sustainable food practices!!
I’d also like to share a few tips I’ve learned:
- please treat desserts like you would regular food. Your desserts will be highly elevated if you focus on hitting multiple flavor notes & balancing them. So many times I have had a dessert that falls flat as the only flavor notes are sweet. Please don’t be afraid to add salt! I add a touch of salt & acid to all of my desserts. Something as simple as adding a pinch of salt to whipped cream can make a huge difference.
- If you need a hair tie: grab a gloves & cut about 1 1/2 inches the edge off. Use that to tie your hair back OR pull your pony tail through the opening in the back of your ball cap. This has saved me so many times
- always ask questions when your in the kitchen. Always try to learn something new.
-make your hollendaise in a blender. Works beautifully everytime.
-when caramelizing sugar for caramel, add water to make a syrup. Sugar wont clump up & burn.
- use a bench scrapper when making pasta/breads by hand. Makes life so much easier 😅
- add fish sauce, soy, ect. to sauces & soups to add an extra layer of depth. (Makes the best fuckin tomato soup)
- PLEASE PLEASE PLEASE GOD DO NOT RINSE YOUR PASTA UNDER COLD WATER IT MAKES IT SO BLAND IT WONT OVER COOK IF YOU JUST DRAIN & TOSS IN OIL PLEASE STOP DOING THIS 😭😭
- put hot ass water in a cup/deli & put your knife in there a few minutes before cutting a cake. With each slice, wipe the blade off with a clean towel & every few slices dip it in the water & dry it off. Beautiful slices.
- Chill your pastry before baking it (I freeze my pie crust & it work great!)
- by skin on bone in chicken thighs. Debone them, use the bones and some of the skin for stock. Use the rest of the skin for crispy chicken skin (snack or garnish). Saves me so much money and homemade stock is stellar.
- you can use vinegar in place of wine when cooking.
- plz stop buying the jarred garlic/garlic paste at the store. It taste so off. Buy fresh garlic & use a garlic press.
- if you gotta mince a lot of garlic throw it in the food processor and blitz it a few times.
- buy the boxes stock instead of the cubes/powder. Low sodium so you can control the amount of salt.
- make drop biscuits if you don’t want to spend the time making regular ones. Super tasty & saves a lot of time and effort. Also, cut your regular biscuits into squares!
-you can use jams to flavor plain yogurt, add to vinaigrettes & dressings, cocktails, ect.
- add nutmeg to food to give it a warm, comforting feeling. I add it to all cream sauces, gumbo, creamy soups, ect.
- my 4 “spices” I add to everything: salt, pepper (sometimes switch for white pepper), garlic, and paprika.
- Shred your own cheese when you can. It makes a huge difference.
- I like to use lard instead of veggie oil. Its pretty cheap & doesn’t have a overwhelming flavor.
- You can use one of those mini waffle irons to cook an egg. I have the tism’ so I cook mine extra long so it’s very firm. Saves a lot of time with meal prep.
I’m procrastinating doing my chores rn so imma go do that (if I don’t get distracted again) hope this is helpful to someone
I also have the tism and I appreciate your tips.
Thank you 😊. Time well procrastinated. 👏🏻
Thank you for the time spent with your tips. I learned to buy block cheese and shred myself because I don't want to eat the anti caking agents that are in pre shredded cheese. I will also add another tip: When using farm fresh eggs that don't peel (yes, thats right...eggs that don't peel are FRESH) Simply steam them in the shell in an insta pot or put a steam basket in a kettle and steam for 8 minutes. Works like a charm.
Thanks!
i pulled my hair through my hat when i first started my current job and i felt so smart saving myself from a hairnet lmao
A soup thickening trick I learned from Chef John was add like a tablespoon of rice to your soup (the kind that you’d blend until smooth) and it works as a great thickener and gives it a silkier texture when compared to cornstarch or a roux.
Now I'll blow ur mind, add a spoon of flour, mix with the spoon and boooom it works, and u don't need any sht like blending something inside xD
Another one I did in desperate times, stew was too thin, dried mashed potato flakes.
Maybe I'm a monster but it still tasted good
@@leeporter8569No, that works very well for a quick fix. It's the only reason I have instant potatoes in my kitchen.
@@nirips4138flour does need to be cooked so it's great as long as the soup or sauce is still cooking
Raw or cooked rice?
Hey Josh, I usually look you up when I need to know something, I work in a hotel as a chef. One thing I could suggest for thickening the soup or whatever is mashed potatoes (dry one, in a bag), it adds amazing potato-e flavour( not too much obviously) but the best thing is it thickens so fast.
Don't know if you'll see this comment, but thank you for all the info, it really helps me to grow as a chef.
34 years of watching cooking shows and experience as a home cook ALL ROLLED INTO 36 MINUTES!! 👏🏼 best cooking video on TH-cam!
I have been a meat cutter for about 3 years, and have always wanted to further develop my expertise in food. I love your channel, honestly for about 2 years now I've watched your channel and I've been inspired ever since to grow my culinary knowledge. I've even at times considered a paycut to just learn the culinary field and go work in a restaurant.
Hey brother I worked as a cutter for about 5-6 years as well & just got my first cook job, I'm rooting for you and keep your eyes peeled, some chefs want people in with that knowledge because we can help cut down their costs on meat & in turn would be more than thrilled to train you and trade knowledge, it's never too late to dive into it, just browse indeed every now and again & start asking around!
Look how generous Josh is. He could've made 100 videos out of this but he cramped it up in one video for our convenience. Thank you.
Very true
Love the minimalist decor of his house. It reflects his cooking style and why he’s successful.
Josh, I wanna say thank you. Not only have I learned a lot watching your videos helps keep me motivated especially in the kitchen, I’ll set my phone up with a random video of yours playing as background sounds for whatever I’m doing but for some reason it helps me keep going rather than getting lazy and sitting down
As someone who has spent the last 7 years in kitchens I've almost stopped cooking at home because it's just so much more of a process than it is at work.
But I gotta say it looks like you've built a genuine dream kitchen and I am so jealous!
The potato in the soup to adjust the over salting was debunked long ago.
WE Build the Kitchen Champ, This Moron just has the gift of the gab and and Basic experience
@@gabsmoscowso you found 1 thing out of 100 🍪
I'm the opposite the more I've learned to cook the less I eat out.
@@gabsmoscowIt works for me, so...
I am so happy this video was made! My biggest weaknesses in cooking was shortening overall time and getting beautiful sauces. This video gave AMAZING tips that addressed those as well as so many other shortcomings. Super excited to rewatch and practice these tips! 😁
I’ve worked in the kitchen for many years and didn’t pick up many tips, but for somebody who has never worked in the kitchen and is trying to up their home kitchen game this is an amazing video. I do have to say water in the kitchen is something that I always needed to do more!
And my second favorite hack: Use the freezer instead of blanching certain veggies.
If you put sweet peppers in the freezer over-night and defrost it in the morning, it's perfect for stuffing it without having to perfectly-time blanching. The flavor stays more bright and sweet, too!
Also works for cabbage. Freeze the whole head. Defrost. Each leaf will be perfectly wilted without splashing and dunking each leaf separately. They're also less likely to rip as you're pulling them off the head since they become more flexible after they're defrosted.
If you garden like I do and only have one or two tomatoes ripe each day; you can freeze them at peak freshness and defrost a bunch when you have enough for a sauce or soup. The skins slide right off without blanching once they've defrosted. Another time-saver and a way to have garden-fresh tomato flavor!
Anybody have other recommendations for freezing veggies?
Melinda you're a huge time saver thanks
Garlic. I take it apart and freeze it. When defrosted the skin is much easier to remove from the cloves.
Many years ago I ate a whole pot of cabbage leaves stuffed with meat, golubcy, you know. Cabbage was slightly sweet because of freezing, it was one of the worst dishes in my life. Totally disgusting, ate it out of poverty and hunger.
I appreciate you so much! Best sense of humour, I could watch you all day.
Thank you for validating kitchen shears.
I used to get so much grief for using them for things like chives, green onions, broccoli...
Probably one of the most valuable tools in the kitchen.
ok
I love my kitchen shears! I was taught to use them for several unorthodox purposes when cleaning fish
Slicing pizza!
@@jennywarren3176me too!
I worked at a bakery and if we spilled a bit of something wet, we immediately threw flour on it to make sure no one slipped on it. Then you just sweep up the “floor pasta” and voila, it’s cleaned!
I love how you can tell that josh used all the food and didn’t waste anything because you can see the same food items multiple times
YASSS waste not want not
My kitchen hack evolved from microbiology research in a BSC unit. It’s a cabinet where the airflow is pulled away from you so that chemical vapours don’t burn your eyes or infectious agents infect you!
I prep my onions on my stove top (burners off and before you cook) with the fan on. Game changer for me and my eyes.
WOW! Why did I not think of this!
Nice one!
Good idea. It also helps a lot if they're cold. I keep 'em in the fridge and never have an issue. If I just bought one it stings.
That's how I cut my onions too! Works perfectly and it doesn't stink up the house as much.
Good idea especially if you actually have it properly vented to outside and not just back into your kitchen :P
I’m only about 7 minutes in and already I’m very impressed by this video. These genuinely are little things that can help you out in the kitchen, but many people don’t think of! It feels like the kind of tidbits of advice you’d get as a kid from a parent as they teach you to cook. Little nuggets of knowledge that get imparted to you when they’re relevant to the current situation, but that might not get thought of or brought up otherwise. Like, the one about cleaning your dough-covered hands with flour. I figured that one out on my own several years ago, and I can confirm that it works great! But I wouldn’t have thought to mention it to somebody unless they were in a situation where their hands were covered in sticky dough. It’s very satisfying though - like pulling dried glue off your hands XD
that's exactly how it feels like. infact any kid who's played with wet dirt/mud as a kid understands that sensation very well.
Learned so much from this but I will need to watch it a few more times. Thanks for making.
This video earned a subscribe. I have watched several of this creator's videos over the last few years, and I really feel like this one is a beautiful example of how far the presentation and content has come.
Great work, Joshua, and I'm excited to see where you go from here. You have really created something cool.
Thanks for the tips.
Agreed! Josh is the Steve Irwin of foodhotting.
Kiss arse more, why don’t you?
Exactly
Me too
34:11 Another tip I remembered from the flavor balancing part is that sour counteracts bitter flavors and vice versa. Combining acids and bases neutralizes them. Acids taste sour (vinegar=acetic acid, lemon=citric acid, yogurt=lactic acid), bases are bitter (baking soda, cilantro, high-lipase dairy, soap are all alkaline).
I read an article years ago about a study they did comparing different brands of ketchup that showed the most popular one had all the flavors in perfect balance.
Me adding soap to fix my lemonade without adding more sugar . . . 😅
I assume that’s Heinz ketchup
NS: Yep. It's .Heinz. America likes their flavor profile best.
I love the fact that I knew a lot of these already but still saw new ones that made me happy that cooking is one of my few joys in life. Anything that can bring a new facet to or expand my culinary knowledge is an absolute delight.
This has brought back so many long-lost memories from my kitchen worker days. Fabulous video!
Fantastic video! On the topic of raw potato salvaging over-salted sauces, it can actually do the same for somewhat burnt sauces. Most of the times I've ever burnt a sauce it hasn't been completely fucked, but rather just a tinge of that awful burnt taste. Throw in a raw potato cut in half for about 5-10 minutes and I've often felt that the burnt taste is 100% gone. My father taught me that trick when giving me a taste test to see if I could tell that a sauce had previously been burnt. I could not.
i once burnt the shit out of chili and added lime juice and brown sugar, and it tasted great
At least 80% of these I was like, "Well duh..." but then I realized that I've been doing this for over 20 years and can say with complete confidence that this is quite literally one of the best cooking videos on TH-cam. Even I learned a trick or three.
You were right with your first impression. Most of these I will never do because there are better ways. The ones that are good are common knowledge for anyone that has a little bit of smarts.
@@dustinsprague5083 What do you mean, better ways?
@@cedrichebert9584 many things. Some of these are good and obvious. Others add no value and are no better than the problem they are trying to solve. I don't know. Everyone should do things my way, I guess. My ways are the best
zzz
I had the same reaction for most of the video, because those are mostly things I already do (not being a professional cook and not having a professional cook in the family). Those are just some old-school grandma cooking hacks.
And then there were moments like "this is useless". No need to season the tomatoes if they're fresh & ripe - supposing a restaurant would use the best quality veggies, not the tasteless ones. There's a tool for dicing eggs, boiled potatoes, etc, no need to use the giant rack.
However, I can imagine that someone who did not grow up with parents/grandparents cooking (almost) every day, it may come extremely handy.
I’ve been wanting to watch this video but kept thinking it’s too long! Just finished watching and so glad I did. Learned a few new things, confirmed a few of the things I was doing right in the kitchen, and I was ENTERTAINED!
Thanks Josh!
I just watch a 37min video without losing focus or getting bored. This man is a mastermind, you have my attention chef!
Holy cow Joshua...I'm Chef Jeffrey from Dallas Texas, I started watching your incredibly amazing channel when you still worked at your last restaurant job. I also watched your subscribers hit 1,000,000 incredibly fast. Long intro short, 8,300,000 subscribers and climbing fast. Bought you first cookbook right when it was released, it was a freakin masterpiece. Second cookbook will sell even more copies and skyrocket your subscibers easily to 10,000,000....Jeez Louise Josh...I've been in food service for 40 years. Graduated Le Cordon Bleu 2012 top honors. Over 5 years at Central Market, Butchered True Food Kitchen for 3 years and I am currently a Fish cutter at Whole foods for ovwe 18 months. Your knowledge and precise expertise is staggering. You are definately one of the best I have ever seen. I count the minutes waiting for your next vid...Congrats Josh, YOU ARE A TRUE MASTER CHEF ...!!!
My first restaurant job was in Dallas. 25+ years in the business; done everything front of house up to GM, recently getting into BOH. I’ll look you up when I’m back in Dallas early 2024. Always nice to meet another lifer
36:50 I’m 71 yrs old, have been cooking for about 50 yrs and have never seen such AWESOME tips!! Thank you soo much, Josh!! ❤
I learned cooking via YT (Josh’s vids are one of the founding pillars), found a passion for it and starting my own small cafe in 2 months. Having not worked in the industry these little behind the scenes hack is so so helpful! If there’s more resto vids keep em coming! Proper food prep and storage would be nice to learn. ❤❤😊
with my 25 years of experience in this industry i highly recommend that you take a professional education, even if its only a 2 week class or something, because its those little things that drain your money whitout you knowing it and with know way of knowing there is no way of fixing.. this goes for food safety cleanliness, waste disposal, what kinds of ceramics to use, where to put what to be organized in working, calculating all the prizes, rent and all the hidden costs and so many other things that would exeed the number of words i can use in this comnent section, i don't say don't do it but i want to let you knwo that its very very very difficult to be successful even if you know what you are doing, so dont shy away from taking those classes even if it means the opening of your small cafe will be furhter down the line than imagined right now,
i wish you all the best let your dream come true, love kiwi
Awesome video. I have two tips to add:
1. Don't throw away the vegetable leftovers, instead boil them to a vegetable base essence. Freeze it as ice cubes to always have instant soup base.
2. You can take the bottom side of any ceramic mug to sharpen your knifes like a pro.
The format of this video is so good. Right to the point. Major props to Joshua and the team for delivering this masterpiece of an educational video
Thank you so much for sharing the trade secrets! Your love of food, sharing good food, and consciousness of food waste is so evident in the content you create Josh. Huge props to you and your team!
ok
as an amateur chef I really appreciate this content and your channel as a whole. love u josh
Am I the only one who watches the video to its entirety and enjoying every moment.
Super helpful video, Joshua! I learned so much. Would love a video showing more of your favorite tools, including the ones you used here that didn't get talked about; what are they (and in what ways do you use them) and where to get them. Thank you for sharing your know-how!
Every video that you and your crew makes is a masterclass for us, the home cooks. Thank you so much!
This was phenomenal. Thanks for all the work put into this one
how could anyone hate this guy, he’s so passionate and knowledgeable about his food lol.
I got two minutes into the video before liking it, never think I’ve liked something (proportionally) faster than that ever. Thank you!
I'm a professional chef and live with my disabled mother so she's not alone and by herself. The amount of times that I've tried to do a "chefie hack" and had her shut me down and in turn make a less tasty anything is more times than I can count and it makes me cry every time. Gonna show her this and hopefully she'll finally trust me when I say I know what I'm doing
While that is a bit sad, there might also be some of you mothers tricks that are in line with many of the "chefie hacks". At least I found that while watching this video I recognized more than a dozen things that my (unfortunately late) mother taught me when I was a teenager rummaging around the kitchen.
Or, she can make her own food if she’s so fussy!
@@lynnebattaglia-triggs1042 he literally just said she's disabled wtf is wrong with you 😮
@@lynnebattaglia-triggs1042sounds to me like a “she knows how to cook, but struggles to physically do so due to her disability” kind of situation. I could of course be wrong, but I’m getting that from the comment. Hence staying with her so she isn’t alone, and of course, help out.
Cook when she sleeps…
More videos like this Josh, fantastic content. This brings me back to your OG technical videos, which believe me, a bunch of us want. Keep at it!
I'm SO HAPPY that I found your videos! I have learned SO much in this one video! I just ordered the bench scraper, the bain, the speed cart and a bunch of half sheet pans, and a dish bus pan. Now my counter will be CLEAR and things wisll be organized and cleanup will be so easy!!!! YAY!
I keep watching this over and over. Josh - thank you. This is a gift to home cooks. Incredible.
Save your potato skins, add some oil, salt and papper and put them in the air fryer for 7 minutes.
Hacks: Orajel for minor burns! It numbs immediately. I worked in the kitchen of a Boarding school (cooked for 30 ppl 3 meaks day.) The industrial oven mitts for very old and had big spaces where the inside cushioning was gone. I scorched my palms with an industrial sized baking sheet filled with bacon grease! First aid kit had an abundance of orajel bcz of kids, it was a life saver. BTW: Best food video hands down! Thanks Josh
The first thing you do if you receive a burn isn't Oragel. It isn't ice or other ointments, either. You're supposed to immediately stick your hand under cool running water. Not freezing cold... cool. And do it as long as you can. And if the burn is second- or third-degree, seek medical help. I worked in an ER and saw a lot of stupid home remedies being applied where the doctor had clean up the mess before he could get to the burn. No Oragel, no butter, no axle grease, no milk, no Crisco, no
Chinese patent remedies... just cool tap water immediately, and a sterile dressing, and see a doctor. Not a good idea to give medical advice online.
#71 THANK YOU! Too many people (usually ones that like to criticize youtube cooking videos but think a kitchen is a foreign land) see an experienced chef using a steel and scream "ThAt'S NoT HoW YoU ShArPeN A KnIfE!!!!11!!"
No shit sherlock. The chef is HONING the edge, not sharpening it. A steel is a proper tool for doing so and properly honing an edge not only makes it work better between sharpenings but also makes the knife last longer. The reason is honing is simply realigning the edge while sharpening removes material from the knife to remake the edge. Knives last a lot longer when you're not removing material as much.
You deserve literally every good thing that could ever possibly come your way for THIS VIDEO ALONE, let alone all the rest of your amazing and helpful videos! I might have to watch this one 10+ times to absorb all the helpful tips provided!
Josh is the chef we wish we had as a friend cause he always shows us info with baby talk and comedy 😂
Josh, this is possibly the most helpful video you’ve ever made (and that’s saying something). This will be my reference for completing pretty much any of these tasks. I knew most of them, but nice to get a refresher when needed. Thanks brother.
I am now 52. I've found a joy in cooking for the fam. I came across your video. I absolutely love the hacks. I am going to use them all, and I love your attitude and presentation
Videos like this is the reason I followed Josh in the first place. Where I can take away and learn something at the end. Not a bunch of recipes that no one is going to attempt.
For tip #51, the wet towel trick, I went to Dollar Tree and bought one of this those anti soup rug things (that goes under your rug, hypothetically), and cut them according to the size of my cutting boards. Wash with soap and water when necessary, let dry, reusable at $1.25.
i just re-use a regular hand kitchen towel instead of paper towel
Chefs hiding all these gems. Thanks for revealing all the culinary secrets.
Been in the restaurant industry for over 20 years, and I was still able to learn several things from this video. Thank you for sharing, and congratulations on all of the success that you've earned.
5:56 using kitchen scissors to cut things is kind of a life changer. I learned it when I became interested in Korean food. Sometimes it's just sooo much easier than using a knife.
Wow! Josh is the real deal! I had to watch and re-watch over and over! His advice was simple yet powerful and most helpful! Keep those videos coming!
As Guy who's been working in restaurants for 10 years I can tell you that this will CHANGE YOUR LEVEL OF COOKING!
I've used a handful of these and it's change the way I cooked. With all these tips in this video this is basically a hack Bible and it should be treated with much respect and attention ❤
Thanks Daddy Josh
Josh could make a side gig selling a plastic coated little Hack book of these tips and tricks…I’d buy in a flash. ⚡️
I will be rewatching this 5x at least. And sending link to friends. Thank you! I am an accomplished home cook and learned so much from you.❤
This is pure and helpful love.
And it's free.
Thanks bud.
I was surprised to hear you're not a traditionally educated chef! I'm literally in the same boat, working my second restaurant job atm. These hacks are legit and I'll definitely be using a lot of them a lot more in the future both at home, and on the line!
hey josh, as an aspiring chef since I didn’t go to culinary school, this was such a great help and I hope you can make more series similar to these for those who want to follow the same path to the kitchen but lacks the formal training. I start in a month and these will be so helpful when I start! Thank you so much!
holy moly man ive never been so hyped to cook or try these out after finishing the video
Thank you for sharing these helpful tips! Your insights are greatly appreciated and will certainly be put to good use.
I’ve got to watch this again. There were just too dang many incredibly helpful tips to remember. Excellent video, Joshua.
This is probably the most useful cooking video I've ever watched. I'll definitely be replacing some things and reorganizing my kitchen this week.
As I was prepping for college, I watched so many of your videos, and I even bought deli containers for my kitchen! It's been super helpful for storage especially since I'm only cooking for myself. Thank you so much! I love your videos!
Plastic deli containers ehl. Putting something like that in the dishwasher is sketchy af to me. Skeptical what dishwasher safe means. I get theyre convenient. I’d rather have glass containers and pyrex. Don’t cloud. Wash easier and don’t retain flavors. Don’t get brittle from heating and cooling and most importantly bpa free and not leeching plastic into all my food especially when hot
I"m going still with the. plastic... nobody should wanna live forever yo. @@christopherg1288
@@christopherg1288 i've noticed over time those containers stain/ retain flavors as well
I am an early 30’s cook 12 year in restaurants no culinary school love to cook, seeing these videos I always love them and makes me a better cook for work and also at home. Thank you
Great tips! The tip for making a soup less salting by adding a big chunk of potato is such a good idea!
yeah, that tip is a few hundred years old tho , but the simple things often get forgoten
And you get tasty potato to eat from it too 😂
Ramsay says this one is BS, idk
@@Birrin I think there are a lot of factors to that one… How over salted? General composition of the soup…etcetera. Can it work? Sure. Will it always work? Not a chance. Moral to the story: pay attention and try not to over salt in the first place. Adding salt is easy, trying to get rid of it can be way too much work…if it works at all.
Learned the “too much salt, add a potato” trick when I was 10, from my mom, who learned it from her gramma. I am 64. It works if it’s not wayyy too salty.