Share one of your tips or secrets!

Discussion in 'Professional Chefs' started by youngjedinyc, Apr 10, 2015.

  1. youngjedinyc

    youngjedinyc

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    From another post, I came up with an idea that could be interesting. To be a great chef you must be open to new things and its a constant learning process. What if we all share one tip or secret that would help benefit one another someday down the line? Could be something basic to advance, its a learning process so its either we've learned it before or haven't. 

    I'll start with one. 

    Some of you might already know but I still see people peeling ginger the hard way. Use a spoon and done.
     
  2. kuan

    kuan Moderator Staff Member

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    Unless you are eating the ginger there's no need to peel it.  

    Is there?
     
  3. alaminute

    alaminute

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    If your shelling a bunch of garlic, put inside a container and shake vigorously. Cippolinis slip right out of their peel when you soak them for a couple minutes in boiling water. Grate soft cheeses like feta and Gorgonzola with a resting rack. Poach eggs in shallow water
     
  4. kingfarvito

    kingfarvito

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    Resting rack to cut avo for guac. Sandwich cherry tomatoes between a cam to lid and cutting board to slice them all in half at once. Buy a sauté fork. Keep a stack of pans on a low burner to decrease cook times. Start boiling eggs and potatoes in cold water. Use a cold pan to compress skin on fish to get evenly crisped skin.
     
  5. canele

    canele

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     dont kick the health inspector out of your kitchen for not having a hat on.......
     
  6. ssirianos

    ssirianos

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    If you need pomegranade seeds for a recipe,try this
    Cut it like an orange that you wand for juice and then hold the half in your palm and with a sponn hit it on top...thats it...
     
  7. iridium12

    iridium12

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    Don't juggle with knives?

    Seriously - when moving things on a cutting board with you knife (I know - one should avoid that where possible) turn it around and use the spine - decreases blunting the blade due to sweeping motion

    When cooking stock - keep the sous chef away (they tend to taste more than is in the pot) *jk*
     
  8. canele

    canele

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    dont grab the plastic wrap when it decides to fall....

    that saw will take a chunk out of you......
     
  9. westbigballin

    westbigballin

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    When you need to sharpen a crappy kitchen knife (if you don't have your own sharp knives), use the unglazed bottom rim of a plate.

    Fastest way to remove the skin off peppers e.g. Poblanos: DEEP FRY them for 3-4 min. Let it cool and you can literally peel the skin off by hand or hold the pepper in your hand with a towel and rub the skin off. Personally I cut the pepper and in half and you peel the entire skin off in seconds. Way quicker than roasting or broiling and less waste from burnt peppers.

    Literally every single person I've ever worked with cleans the flat top grill in a different way, but here's my method that I think is fastest and easiest:

    - Just take some oil from the fryer and hit it with the grill brick with a set of heavy duty grill gloves that go up your forearms. Less than 5 min of elbow grease and it's clean, but also won't stick in the morning.

    All the other guys that use ice and lemon juice or chemicals and get it shiny silver do a good job too but it just takes too long IMO and the grill sticks like a mofo in the morning.
     
    Last edited: Apr 13, 2015
  10. 313mjs

    313mjs

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    If your pot if chili gets too thick, thin it out with a little bit of quality bloody mary mix like Zing, which is mainly pureed vegetables and spices...adds some good flavor too.
     
  11. kostendorf

    kostendorf

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    if you are having sex in the restaurant after it Closes don't do it below the camera over the bar.
     
  12. skamper

    skamper

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    Dijon is a fantastic secret ingredient. When finishing a soup, chowder, a dressing, a marinade, crab cakes, just about anything, I find that it can really bring together a dish, gives, depth, bite, it just really makes it.

    When cooking bacon on sheet pans, put them on the rack & roll at an angle, it makes it much easier to drain off the grease.

    Save your oil from caramelizing onions and garlic, it's tasty.

    Par-cooked hash browns in a low temp (350) oven for 20-30 minutes before finishing in a high temp (550) oven gives a nice crisp on the outside and keeps them soft inside.

    A tablespoon of coffee and/or red wine and/or the juice from a freshly grilled steak makes a Caesar (or Bloody Mary) absolutely brilliant!
     
  13. jake t buds

    jake t buds

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    I like this thread. 

    Skewer the butt ends of asparagus and turn them all over at once when grilling. 

    De-seed pomegranates in a bowl of water. 
     
  14. alaminute

    alaminute

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    That asparagus one is good. Another of my favorites may sound nuts but it works like a charm: use a 1oz or 2oz ladle for a vitamix instead of the plunger or a spatula. The rounded bottom stops it from ever damaging or being damaged by the blade, even if you just let it go. Great for sauces and purées. Also to get the last it out of the bottom just use a small offset spat, it gets right in those corners.
     
  15. lagom

    lagom

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    If you an EX or owner treat your staff like family.
     
  16. foodpump

    foodpump

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    1)  Make sure the dishpit has a stack of boxtops or pieces of cardboard handy.  Use these as disposable "squeegees" to muck out the congealed bacon fat from sheetpans, fat from roasting pans, gunk from hotel pans, or any other crud.  Any eejit will otherwise  aim the spray gun on a bacon fat covered sheetpan and hope it all washes down the drain--NOT

    2) get a sheet pan and line it with bbq bricks.  Shove this in your standard p.o.s. convection oven, and bake ontop of the bricks for a nice deep bottom crust.

    3) If you have copper pots, save that pickle brine!!! Vinegar AND salt in one bucket!  , Toss in your copper pots directly in the brine and they come out like a new penny.

    4) Split a banana into three perfect filets:  Jam your index finger into one end of a peeled bannana and push,  the bannana will automatically split into three perfect filets  If this doesn't impress your boss, it will definitely gross out the waitresses...

    5) Keep a bunch of (home despot/Lowes) bricks in your p.o.s Garland-type gas oven at all times.  Use these to preheat cambros or heating trolleys.  No danger of burning or noxious fumes as with sterno.

    6) Try Worcestershire in quiche custard  filling, bay leaves in rice pudding or vanilla sauce.  Brown sugar = 90% regular sugar and 10% molasses..

    7)Dried papaya seeds make a convincing substitute for whole black pepper..........

    8) Never ever tell the health inspector they have no right to inspect this or that........

    9) Baking soda removes stains (Coffee/ tea etc) from s/s sinks and coffee urns faster than any commercial product--and cheaper

    and

    10) Cigar butts can be bought from the night porter for the princely sum of a club house s/w.  Drop one butt into each toilet of the women's change room about an hour before morning shift starts.  A good Monte cristo needs about an hour to properly swell up, shed tobacco, and stain the water....
     
  17. chefedb

    chefedb

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    Peel Kee wees with a teaspoon not a knife

    clean burnt sheet pans and pots by making a paste of hydrogen peroxide and baking soda rub it in

    wrap a bunch of celery in aluminum foil it will stay crisp for over 2 weeks

    to make egg salad without  peeling eggs simply break the eggs into boiling water and let them hard poach, then put in cold water bath to cool then chop.
     
  18. westbigballin

    westbigballin

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    lol @ chopping eggs for egg salads / potato salads / any kind of salads

    Just smash the boiled eggs through one of these


    And to clean anything:

    Put it on the stovetop and crank the burners to high until everything is burned off. Turn your pans upside down over the flame. To clean the metal things around the stove, put a half sheet pan over it and it will burn off everything stuck to the metal. 

    We use a rectangular cast iron skillet to toast buns in high volume situations and we get them looking like brand new by letting everything on it burn off for 20 minutes. Looks brand new after doing so.
     
    Last edited: Apr 22, 2015
  19. foodpump

    foodpump

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    Thats what clean fryer baskets are for.....
     
  20. kuan

    kuan Moderator Staff Member

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    Scale your fish in a big plastic bag.