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

I remember my first day at work, I was cutting sourdough to make croutons with a serrated knife and I cut myself and bled all over the bread, would you like to keep your hand in your pocket? Ruth, um, I took my ribbon and wrapped it. the cut is good and the rest of the service just works Wow, I guess everything I know about cooking was always a little better way to do something when I was asked to think about things like an anniversary. I thought this was the least. a lot of time I have to narrow it down to one that 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 have to see the entire life cycle of ingredients go from deciding what to order receiving things understand what to look for how to weigh things how to put things away when I started cooking before I had 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 that I had no idea of what he was doing.

I wasn't cooking in a methodical, well-organized, thoughtful way, until I got it, it's not doing a boot camp in a restaurant, I think number one. What I have learned from working in restaurants is the importance of table cloths, which in French means "put in place" and essentially refers to the time you spend before you start cooking a dish or cooking a recipe, getting organized and preparing. . all your ingredients so you can cook fluently and not be jumping around frantically. Things are on the stove, you get organized, you get all the ingredients, your museum class is ready to use and then you can calmly cook the recipe which is a technique that I highly recommend that you adopt in your home

kitchen

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It is good and very important for me at home. Plus, it takes up a lot of space in your refrigerator and is for a very small volume of product, so even if at one point this ginger infusion was filled to the brim as you go through it and use it, you put it down. Sigh when you downsize, you're also going from a dirty container to a clean one, which is really important and then you're also taking up less space, which is important because we constantly have to create space in our refrigerators or cabinets for other things.

One thing I like about this. I took this out of Molly's reach; 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 treat it properly, still label it with the date and then at home. Actually, I brought this from home, it's just a mask. record my trusty marker, never leave home without it and those were the leftover lemon ginger beer that are labeled. The other people you live with understand what's there and are much more likely to come in and eat what's labeled rather than what's labeled. thing that is not labeled that someone likes I don't know what that is, so I will never research it or consume it, so if you label something as delicious meatballs, the other people you live with will say oh, I like meatballs delicious, this is one of the easiest things you can do at home is get some tape and a marker and you'll throw it away yes, this year yes, that's what you need.

What are you going to do well? Actually, you're not going to fold it into a swan shape, no, not that. like the fan no, you're going to make the fan, I'm not going to do any of that, it's like they're all oven products, you know, I always burn without a miss, but there are fine points or whatever, instead of

kitchen

gloves. You use tea towels to grab hot things, but you always have to use tea towels. You have a dry towel that you can hold with you like it's normally on your waist, here in your pocket, and you have this as an extension of Your hand and I still take hot things out of the oven.

You know there are hot things everywhere. It's fine in a restaurant kitchen even if you don't know they're hot, so it's what you have and this problem always remains. dry and then you have another towel that you use to dry your hands or just dry any type of surface that is your wet towel and you don't want to mix them up because you always carry your dry towel with you because if you use a wet towel to grab something hot, the water conducts the heat and then you burn yourself, so it's shocking how quickly you can burn yourself with a wet towel, yes when you grab something while it's that dry, keep it next to you for the hot stuff and then another wet towel separately. to dry things before going to school, so I learned to check.

I also learn things you're not supposed to do, like buying meat off the back of a truck. You know things like that. Hey, Jersey style, so when I constantly talk about it. And I learned this in cooking school, so by scooping out the eggs like a pool, you make a pool of eggs, so basically what you do when you scoop out the eggs is you crack them one at a time if you get a rotten egg and believe me. You will talk about eggs and you are breaking all the eggs into the same ball. What happens is that that bad egg will ruin the rest of the exo.

You'll think I'm crazy if I do this at home, but I do. I'm going to do this somewhere with more alcohol, I just don't know how to do it. I expect it to break a little, so always crack it on a flat surface and then do it with a can. I do it, there you go. At a restaurant they don't beat either, they use an immersion blender to keep all the eggs ready and when someone says "they usually have the needle the right size and instead of breaking the eggs every time you don't know a restaurant." ask for one so you can put it wrong later so let's see, let's see how seamless like Oh bang bang bang Oh, impress me Gabby I don't know, I already lost it how I swear I use these I don't want to keep breaking eggs, don Don't break my balls, I'm sorry, here's a hand, here's something that is known.

Morocco cannot do a single hand. Well, he confessed to me the other day that he thinks he could do it, but it's not his thing. He is too afraid. that's my dream, well I don't necessarily take advice from restaurants, did you learn in a restaurant? I don't even think so, oh gosh, I really like it and it's a useful thing and I think it makes people cook better and I think everyone should do it. do it, yeah, I'm just going to use pre-seasoned meat. I'm speaking as a parent, yeah, with big pieces like a steak or a big roast, a whole chicken, put a little salt on that 24 hours, yeah, you know, and it just does.

There's so much difference in almost everything, I think people know that about chickens, but they don't think that you could take a strip steak and season it a day in advance, so it's just that the salt penetrates to meet the people who are concerned , believe. that he'll like to cure the meat or change the texture and he does it in a small way, but not in a battle, not in a bad way and not in a enough way, it's like you shouldn't do this, it will only make it better. Yes, especially on a thicker rotisserie. Yes, are you making a pork shoulder?

Yeah, you just want the sword to penetrate like you said all the way and it's like with the turkey we did this year, they get the real takeaway. I'm just salting you to the bone, so all your stuff ahead of you, you're here in terms of restaurant experience, okay, sure, no, no, you know, I'm sure you've never worked in a restaurant, but that's what eating somewhere is not much different than cooking somewhere, thinking about it. a fish is like we spent all that time leaving the skin super crispy at home, it's like okay, we put the sauce on the fish and then you go to eat it and say, wait a minute, I just added sauce. all over my crispy skin, right, I want it to stay crispy, so one of the tricks of cooking like a pro is that whenever you make fish with crispy skin, you add your sauce first, so this is just chimichurri, okay , this is yogurt, situation with a little swoosh, swoosh and more. of the sauce in the right corner for Carla, Jimmy Choo, it looks so good I need to try our fish just above right, wait, it's just these other feet, she looks amazing, you get it with the other cabinet, like this Look, you get it with every bite. you still get the sauce that's on the bottom of the fish and it doesn't alter that crispy texture that you spent so long not developing a good job, that's a trick from a guy who never worked in a restaurant, so my trick is basically to treat your freezer somehow.

Like your pantry, I freeze everything, from a sauce I'm not using. I'll freeze it. I make large quantities of everything. I'll freeze them. One of my favorite things to freeze are chili peppers. I buy chiles in bulk. I use many. chillies in my kitchen, but I can't always use them. I just hate letting produce die in the refrigerator so I freeze it and it turns out to be rock hard so I learned that if you microflat them when they're frozen they kind of create this really awesome chili powder that you can put in On top of your Thals, you can put it in salad dressings.

I like to put it on top of toast, but somehow it seems very sheffy to me, like just microplanning whatever I've made before and One of the things I like are the seeds, they don't go overboard, so if you don't want them like spice, it's very nice and I've done this for green sauces, where I haven't; It's great, it really looks very good. restaurant tea and chili fun, chili makes the tip I wanted to do was serve lemons, like lemons, where you basically just open it and cut the vein of the seeds because, generally speaking, you know that the seeds of a lemon are good together . that kind of central axis, so if you just like a cut just to get the seeds out of your lemon, you basically have to take one out, no big deal, now you have like a lemon like most of the yield of your lemon. and you can squeeze the seeds without seeds, yes, who doesn't win.

I like these. I think you can decide how Eden. It's okay, when they tell you how to eat the dish, it comes. Yes, no, totally, just one rule, never tell Gaby or me what to do. ever