100 Food Hacks I Learned In Restaurants

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

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.

The format of this video is so good

I got two minutes into the video before liking it, never think I’ve liked something (proportionally) faster than that ever. Thank you!

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!

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.

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.

I was introduced to Josh by one of my sons. As a follow culinarian, this video was truly appreciated. I didn't realize how much I need a mini speed rack!

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!

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

This man is legit I work in the culinary field and this guy knows what he’s doing awesome job to you

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

Save your potato skins, add some oil, salt and papper and put them in the air fryer for 7 minutes.

Amazing when see a chef share his knowledge I truly feel like this one is a beautiful example of how far the presentation and content have come.💓💓💓

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

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'm only 10 minutes in and I can not tell you how many times I've wanted to hit the "like" after a tip. Thank you for sharing and also for the demonstrations.

Love the minimalist decor of his house. It reflects his cooking style and why he’s successful.

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