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

Feb 18, 2020
I remember my first day at work. I was cutting sourdough for the croutons with a serrated knife and I cut myself and bled all over the bread. Did you like keeping your hand in your pocket? The Ruth um I took my tape and wrapped it up the cut well and just the rest of the service works Wow I think everything I know about cooking was always a little better way to do something when asked to think about things like an anniversary. I thought the minimum was this. a lot of time i have to 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 crazy i got to see the full life cycle of ingredients going from deciding what to order receiving things understanding what to look for how to weigh things how to put things away when i started cooking before i ever worked in a

restaurant

i thought i knew what i was doing and the day i walked into a restaurant for the first time i learned very quickly of course i I had no idea what I was doing.
pro chefs share their top restaurant kitchen tips test kitchen talks bon app tit
I wasn't cooking in a methodical, thoughtful, and well-organized way until I understood that it's not for training in a restaurant. I think the first thing I've taken away from working in restaurants is the importance of tablecloths, which in French means to put in place and essentially refers to the time you spend before starting to cook a dish or cook through a pan. recipe to get organized preparing all your ingredients so you can cook through smoothly and you're not frantically jumping things are on the stove you get organized you get all your ingredients your museum class is up and ready to go and then you can leisurely cook through from the recipe that's a technique I highly recommend adopting in your home

kitchen

is good something important to me at home it also takes up a lot of space in your fridge and it's for a very small volume of product so even if at one point thi The ginger concoction was filled to the brim as you check and use it, you put it down sighs as it shrinks in size, it also goes from being a conte dirty dining room to a clean one, which is really important and then you're drinking it too. less space, which is important because we should be constantly making space in our refrigerators or our cabinets for other things.
pro chefs share their top restaurant kitchen tips test kitchen talks bon app tit

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pro chefs share their top restaurant kitchen tips test kitchen talks bon app tit...

One thing I like about this. I got this out of Molly's grasp; it was already date labeled so I know exactly what it is so even if you're not the cook who created it in the first place you can deal with it properly labeling it still has the date then at home. I brought this from home it's just duct tape my trusty marker never leave home without it and those were the leftovers from the lemon ginger tea that are labeled the other people you live with understand what's in there and it's much more likely to go in and eat what's labeled rather than unlabeled than someone It's like I don't know what it is therefore I'll never research or eat it so if you label something delicious meatballs the other people you live with will say: oh I like delicious dumplings, this is one of the easiest things you can do. do it at home to get you some tape and a marker and throw it away yes this year yes that's what you need what are you going to do right you're not actually going to fold it into a swan no that's not like the fan no you I'm going to make the fan I'm not going to do any of that.
pro chefs share their top restaurant kitchen tips test kitchen talks bon app tit
It's like they're all baked goods. You know I always burn without a lady. to grab hot things but you always have to use

kitchen

towels you have a dry towel you can hold like on your person with you usually it's on your waist here in your pocket and you have this as an extension of your hand and i still get hot stuff out of the oven you know there's hot stuff everywhere it's ok in a restaurant kitchen even if you don't know it's hot so that's just what you have and this problem always stays dry and then you have another towel that you use to dry your hands or just drying any type of surface that is your wet towel and you don't want to mix them up because you always pick up your dry towel with you because if you use a wet towel to grab something hot the water conducts the heat and then burn yourself so it's shocking how quickly you can burn yourself on a wet towel, yeah when you grab something while it's that dry keep it by your side for the hot stuff and then another wet towel by itself stopped to dry things before going to school, so I learned. a bill I also learn things you're not supposed to do like buy meat in the back of a truck you know stuff like that hey Jersey style so when I constantly talk about it and I've learned it in school culinary so its throwing your eggs like the pool you make a pool of eggs so basically what you do when you take the eggs out is break them one at a time if you get a bad egg and trust me you will get one egg and you are breaking all the eggs in the same ball.
pro chefs share their top restaurant kitchen tips test kitchen talks bon app tit
What happens is that the bad egg will ruin the rest of the entire exo. You'll think I'm crazy if I do this at home, but I do. I'm going to do this in a place with more alcohol. I just don't know how. to make it i expect it to break me a bit, so it always breaks on a flat surface and then does it with a can. I do it, do it there, go to a restaurant. keep all the eggs ready and when someone says they usually just have the right size needle and instead of cracking eggs every time you know there's no restaurant you order one and then you set it wrong so let's see let's see like a sin seams like Oh bang bang bang Oh impress me Gabby I don't know I already lost it how I swear I wear these no w ant to keep breaking eggs don't break my eggs sorry here a hand here you go is a thing known Morocco he can't do one hand well he confessed to me the other day that he thinks he could do it but it's not his thing he's too scared that's my dream well I don't necessarily take restaurant advice you learned in a restaurant not even I believe it, oh gosh, I really like it and it's a useful thing and I think it makes people better. cook and i think everyone should yes i'm just going to choose meat that is seasoned ahead of time i'm talking like a parent yes big and thick like a steak or a big roast a whole chicken put a little salt on it 24 hours, yeah you know, and it makes a big difference to just about everything.
I think people know that about chickens but they don't think like oh I could take a tenderloin steak and a day ahead of time season it then it's just that the salt seeps in knowing people who are concerned I think they're going to like to cure the meat or change the texture and it does it a bit but not in a battle not in a bad way and not in a good enough way it's like you shouldn't be doing this it will just make it better yeah especially on a thicker spit yes, are you doing something? yeah you just want that sword to go in like you said to the bottom and it's like with that turkey we did this year they get the real takeout it's just salt to the bone so all your stuff forward you're here. in terms of restaurant experience ok no no no you know you've never worked in a restaurant sure but that's eating somewhere not much different than cooking somewhere thinking about this a fish is like if we had spent all the time peeling the skin off. super crispy at home ok we got the fish put the sauce on it and then you go eat it and you say wait a minute I just spilled sauce all over my crispy skin right?
I want it to stay crunchy so one of the cook like a pro tricks is every time you make cr ispy skin fish you first put clay in your sauce so this is just chimichurri ok this is yogurt little swoosh swoosh situation and more of the right corner of the sauce for carla that jimmy choo looks so good i need to try our fish right at the top right wait it's just these we have other feet it looks amazing you get that with the other cabinet so look what you get with every bite you still get the sauce that's on the bottom of the fish and it's not interrupting that crunch you've spent so long without developing well work that's a trick from a guy who never worked in a restaurant so my trick is basically treating your freezer like your pantry.
I freeze everything from a sauce that I am not using. I will freeze them. One of my favorite things to freeze are chiles. I buy chiles in bulk. I use a lot of chili peppers in my cooking, but I can't always use them. freeze them and they get like real rock hard so I've learned that if you microplan it when frozen it makes a really amazing chili powder that you can put on top of your Thals you can put in salad dressings. I like to put it on top of toast but it just kind of feels like it's very timid for me like just micro planning whatever I've done before and one of the things I like is that the seeds don't go through so if you don't you want as a spice, it's very good and I've made it. because i eat salsa Verdes where i didn't that's cool it really looks really restaurant tea and fun chili does chili does the tip i wanted to do was serve lemons as well as lemons where you basically slit it open and cut the vein of seeds because in Generally speaking you know the seeds in a lemon are right along that kind of central axis so if you just like a cut just to get the seeds out your lemon is basically you have to get one out no big deal now you have like a lemon like most of the most of your lemon yield and you can squeeze seeds for free, yes who is not winning.
I like these. do sometime

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