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Pro Chefs Share Their Top Restaurant Kitchen Tips | Test Kitchen Talks | Bon Appétit

Pro Chefs Share Their Top Restaurant Kitchen Tips | Test Kitchen Talks | Bon Appétit
I remember my first day on the job I was cutting sourdough for croutons with a serrated knife and I cut myself and bled all over the bread did you just like keep your hand in your pocket the Ruth um I took my tape and like wrapped it around the cut good and just work the rest of service Wow I think everything I know about cooking it was always like a little bit of a better way to do something when they asked me to think of things like an anniversary I was like the least was this long I have to
pro chefs share their top restaurant kitchen tips test kitchen talks bon app tit
narrow it down to one I don't really consider I'm not like a chef you know what I mean like I'm running a

restaurant

those guys are insane I got to kind of see the whole life cycle of ingredients going from deciding what to order receiving stuff understanding what to look for how to weigh things how to put things away when I started to cook before I had ever worked in a

restaurant

I thought I knew what I was doing and the day that I stepped into a

restaurant

for the first time I
learned very quickly that I had no idea what I was doing I wasn't cooking in like a tight organized thoughtful methodical way until I kind of got it's not to bootcamp in a

restaurant

I think the number one thing that I've taken away from working in

restaurant

s is the importance of meson cloths which means in French put in place and it essentially refers to the time you spend before actually like jumping into cooking a dish or cooking through a recipe getting yourself organized
prepping out all of your ingredients so that you can cook through fluidly and you're not frantically jumping around things are on the stove you get yourself organized get all your ingredients your museum class set and ready to go and then you can calmly cook through the recipe that's a technique that I highly highly recommend that you adopt in your home cooking it's a good one a big thing for me at home as well this takes up a lot of room in your refrigerator and it's for a very
small volume of product so even if at one point this ginger brew was filled to the brim as you go through it and use it you got it down sighs when you downsize you're also going from like a dirty container to a clean which is really important and then you're also just taking up less space which is important because we should be constantly creating space in our refrigerators or our cabinets for other things one thing that I do like about this I pulled this out of Molly's reach-in it
was already labeled with the date so I know exactly what it is so even if you're not the cook who created it in the first place you can like deal with it properly label it still have the date on it and then at home.this I actually brought in from home it's just masking tape my trusty sharpie let never leave home without it and that was lemon ginger brew leftovers that are labeled the other people that you live with understand what is in there and they're much more likely to go in and
eat the thing that's labeled versus the thing that's not labeled that someone's like I don't know what that is therefore I shall never investigate it or consume it so if you label something delicious meatballs the other people that you live with will be like oh I like delicious meatballs this is one of the easiest things you can do at home to get yourself some masking tape and a sharpie and you will throw away yeah this year's yeah that's what you need what are you gonna
pro chefs share their top restaurant kitchen tips test kitchen talks bon app tit
do well it's not really are you gonna fold it into a swan no that's not like the fan no you're gonna do the fan I'm not gonna do any of that it's like everyone is oven goods you know I always get burned without a Miss but there's like we you know thin spots or whatever so instead of oven mitts you use

kitchen

towels to to grab hot things but you always have to

kitchen

towels you have a dry towel that you can hold like on your person with you like usually it's in the
waistband about here in the pocket and you have this like an extension of your hand and it still I grab hot things stuff out of the oven you know there's hot things everywhere in it okay in a

restaurant

kitchen

even if you don't know they're hot so it's just the thing you have and this trouble always stays dry and then you have another towel that you use for drying your hands or just drying any kind of surface that's your wet towel and you don't want to mix them up
because you always pick your dry towel with you because if you use a wet towel to grab something hot the water conducts heat and then you burn yourself so you it's shocking how quickly you can burn yourself through a wet towel yeah when you grab something while so dry keep it next to you for hot things and then another towel separately wet for drying things before I went to school so I did learn a bill I also learn things that you are not supposed to do like buying meat from the back of a
truck you know things like that hey Jersey style so that when I constantly talk about it and I have I learned this in culinary school so it's pulling your eggs like the pool you make a pool of eggs so basically what do you do when you pull eggs is crack them one at a time if you get a bad egg and trust me you will get about egg and you are cracking all the eggs on the same ball I happen is that bad egg is gonna ruin the rest of the entirety of the exo you will think I'm crazy if I do
this at home but I do I'm gonna do this one place more alcohol it just doesn't know how to do it I hope I got some breaking so you always crack on a flat surface surface and then you do it with one can I do it do it there you go in a

restaurant

also they don't whisk they use an immersion blender so they keep all the eggs ready and when somebody's saying I normally they just have the right sized needle and it's just instead of like crack into the eggs every time you you know
no

restaurant

order one so then you put it wrong so let's see let's see like a seamless like Oh bang bang bang Oh impress me Gabby I don't know I lost it already like I swear I use these I don't want to keep breaking eggs don't break my eggs sorry here one hand here you go is that a known thing Morocco can't do a one hander well he confessed to me the other day he think he might be able to do it but it's not his thing he's too scared that's my dream well I
pro chefs share their top restaurant kitchen tips test kitchen talks bon app tit
don't necessarily take a

restaurant

tip did you learn in a

restaurant

I don't even think so oh god I really like it and it's a useful thing and I think it makes people better cooks and I think everyone should do it yes I'm just gonna go with it seasoned meat ahead of time I'm talking like a dad yeah big chunky like a steak or a big roast a whole chicken put some salt on that 24 hours yeah you know and it just makes such a difference on almost everything I think people know
that about chickens sort of but they don't think like oh I could take a strip steak and a day ahead of time season it then it's just the salt penetrates to meet people are worried I think that it's gonna like cure the meat or change the texture and it does in a little way but not in a battle not in a bad way and not in enough of a way that's like you shouldn't be doing this it's only gonna make it better yeah especially on a thicker roaster yeah are you doing a pork
shoulder anything yeah you just want that sword to penetrate like you said all the way down and it just it's kind of like with that turkey that we did this year they get the real takeaway is just getting salt to the bone so all your stuff ahead you are here in terms of

restaurant

experience okay right I am no no no you know you never worked in a

restaurant

sure but that's eating somewhere isn't much different than cooking somewhere thinking about this a fish is like we've spent
that whole time getting the skin super crispy at home it's kind of like okay we got the fish put the sauce on and then you go to eat it and you're like wait a minute I just threw sauce all over my crispy skin right I want it to stay crispy so one of the tricks from cook like a pro is whenever you do crispy skin fish you clay it your sauce first so this is just chimichurri okay this is yogurt little swoosh swoosh situation and more of the sauce right corner for Carla that Jimmy Choo he
looks so good I need to tasting our fish right on top right wait it's just these we'd other feet she looks amazing you getting that with the other cabinet so look you get with every bite you still get the sauce what's on the underside of the fish and it's not disrupting that crispness that you spent so long not developing good job that's a trick from a guy that never worked in a

restaurant

so my trick is basically to treat your freezer kind of like your pantry I freeze
everything from a sauce that I'm not using I'll freeze that I make big batches of all I'll freeze those one of my favorite things to freeze is chilies I buy chilies in bulk I use a lot of chilies in my cooking but I can't always use them I just like hate leaving produce to die in your fridge and so I freeze them and they become like real rock-hard so I learned that if you microplane it when it's frozen it sort of creates this really amazing chili dust that you can put on top
of your Thals you can put in salad dressings I like putting on top of toast but it just like feels somehow very sheffy to me like just micro planning anything I've done this before and one of the things I like the seeds like don't pass through so if you don't want it as spice it's real nice and I've done this for like salsa Verdes where I didn't - that's a great really does look really

restaurant

tea and fun chili does chili does the tip I wanted to do was service
lemons so like lemons where you basically you just open it up and you cut the vein of seeds right out because generally speaking you know the seeds in a lemon are right along that sort of central axis right so if you just do like like one cut just to get the seeds out your lemon is basically you have to poke one out no big deal now you have like a lemon like most of most of the yield of your lemon and you can squeeze seed free yeah who's not winning I like these I think you can decide how to
Eden okay when they tell you how to eat the plate it comes yeah no totally totally one rule don't ever tell me or Gaby what to do ever