TLDR;
This video presents 100 food hacks and kitchen secrets from professional chefs, designed to simplify cooking, improve flavour, and solve common kitchen problems. The hacks cover a wide range of topics, including food preparation, cooking techniques, ingredient usage, storage solutions, and even plating tips.
- Convenient cookie dough freezing
- Crispy chicken skin
- Enhanced flavour and efficiency
Cookie Dough Hack [0:29]
To have homemade cookies ready anytime, make a large batch of your favourite cookie dough, shape it into a log using plastic wrap, and freeze it. When you want cookies, slice the frozen log into coins and bake them for 10-12 minutes. This method is much better than store-bought pre-cut cookies.
Removing Fish Skin [1:04]
For easy fish skin removal, place the fish on a tea towel over a bowl with ice water. Pour boiling water over the tea towel to break down the collagen beneath the skin. The tea towel allows you to remove the boiling water before it overcooks the fish. Then, simply peel the skin off the fillet.
Emulsifying Pasta Sauce [1:48]
To achieve a restaurant-quality emulsified pasta sauce, add a slurry of two cups of water and a tablespoon of flour to the pasta water before cooking the pasta. This starchy water helps thicken the sauce and create a better emulsion.
Crispy Chicken Skin [2:01]
To get crispy chicken skin without burning it, start with a cold pan and place the chicken skin-side down over low heat. Season with salt and allow the fat to render out slowly. Once the skin is crispy, turn up the heat to medium-high and cook the other side.
Frying Herbs in the Microwave [2:23]
For easy fried herbs, lightly coat herbs like basil with olive oil and lay them on a plate. Microwave for about two minutes until they are pliable but not fully crisp. They will crisp up quickly as they cool. Add a little salt for flavour.
Breadcrumb Crust for Baked Proteins [3:01]
To enhance baked proteins, create a breadcrumb crust by sautéing butter, garlic, herbs, and breadcrumbs until golden. Brush mayo on the protein to act as a glue, then dip it in the herb crust before baking.
Resting Dough for Easier Kneading [3:23]
When making dough, you don't have to knead it continuously until it's done. Instead, knead it for a while, then let it rest for about 10 minutes. This relaxes the gluten and makes the dough easier to work with.
Crispy Flat Bacon in the Oven [3:52]
For crispy, flat bacon, bake it in the oven instead of frying it in a pan. Lay bacon strips on parchment paper on a sheet tray, add a little water, and cover with another sheet of parchment paper. Weigh it down and bake at 250 degrees Fahrenheit for about an hour.
Removing Red Stains from Tupperware [4:21]
To remove red stains from Tupperware, add a little dish soap, a sponge, and some warm water to the container. Close it up and shake it to remove the stain.
Removing Eggshell from Eggs [4:30]
To remove eggshell from a cracked egg, wet your finger with water or use a larger piece of eggshell to attract and remove the smaller fragments.
Finding Shells in Crab Meat [4:54]
To easily find and remove shell fragments from crab meat, use a blacklight flashlight. Shell pieces will fluoresce under the blacklight, making them easy to spot and remove.
Baking with Grams [5:24]
When baking, always use a scale to measure ingredients in grams for accuracy. This also allows you to measure directly into your mixing bowl, reducing the number of dishes you need.
Microwave and Air Fryer Frozen Fries [5:50]
To improve frozen fries, microwave thick-cut fries with a little water until they are nearly falling apart. Then, air fry them at maximum temperature for 15-20 minutes, shaking occasionally. Season and toss with beef fat for extra flavour.
Fish Sauce for Dry Aging [7:06]
If you don't have a dry ager, brush a steak with fish sauce and refrigerate for at least an hour for an easy funk and flavour enhancement.
Parmesan Rind Crisps [7:17]
To use leftover Parmesan rinds, scrape the rind lightly with a knife and microwave for about two minutes to create a Parmesan crisp.
Dry Ice Ice Cream [7:42]
You can turn a stand mixer into an ice cream machine using dry ice. Bash the dry ice into a powder and add it to your sorbet base in the stand mixer. Churn until frozen, then freeze for 30 minutes to allow any remaining dry ice to dissipate.
Carbonating Fruit with Dry Ice [8:13]
To carbonate fruit, place dry ice in a cooler, add the fruit, and let the CO2 fill the container. Leave it cracked for a few minutes to push out the air, then seal it tightly and leave it overnight.
Wetting Knife for Cutting Sticky Food [8:55]
When cutting sticky foods, wet your knife to prevent the food from sticking to the blade.
Resting Cookie Dough [9:11]
For the best cookies, always rest your cookie dough in the refrigerator. This firms up the dough, deepens the flavour, and results in thicker, more uniform cookies.
Speeding Up Boiling Water [9:51]
To make water boil faster, always cover the pot with a lid or a pan.
Sous Vide Chuck Steak [10:02]
You can make chuck steak as tender as ribeye by cooking it sous vide overnight at 137°F. This breaks down the tough connective tissue, resulting in a tender and flavorful steak at a lower cost.
Reverse Sear Method [10:27]
If you don't have a sous vide, use the reverse sear method for thick steaks. Season the steak and bake it on a wire rack at 250-275°F until the internal temperature reaches 125°F. Then, sear it in a hot pan for two minutes on each side.
Carbonating Orange Juice with Dry Ice [10:52]
To carbonate orange juice, use a plastic soda bottle. Add ice-cold orange juice and a 4g piece of dry ice. Let the CO2 fizz to push out the air, then seal the bottle tightly and refrigerate for about 30 minutes.
Pickle Juice Salad Dressing [11:17]
Don't toss pickle juice; use it to make marinades or salad dressings. Strain the pickle juice, add salt, pepper, and olive oil for a simple salad dressing.
Semolina for Pizza Peel [11:35]
When making pizza, use semolina instead of flour on your pizza peel to prevent the dough from sticking. Semolina acts like miniature ball bearings, helping the pizza slide easily into the oven.
Neapolitan Pizza in Domestic Oven [11:44]
Turn your domestic oven into a Neapolitan pizza oven by placing a cast iron pan upside down and using the broiler. The broiler creates radiant heat, cooking the pizza in under 90 seconds.
Creamier Eggs with Mayo [12:23]
For creamier, fluffier eggs, add a little mayo. Use about 2 teaspoons of mayo for every three eggs.
Cheese Ribbons with Vegetable Peeler [12:45]
Create cheese ribbons for salads by using a vegetable peeler on hard cheeses like Parmesan or aged Gouda.
Flipping Steak Every 30 Seconds [13:08]
To cook a steak faster and more evenly with an amazing crust, flip it every 30 seconds. This brings heat to the surface of the steak more quickly, cooking it from both sides simultaneously.
Deli Cups as Measuring Cups [13:44]
Use deli cups as measuring cups: a half-pint is one cup, a pint is two cups, and a quart is four cups.
Faster Dough Rising [14:01]
To rise dough faster, place it in an empty oven or drawer with the light on and a mug of hot water.
Homemade Slurpee [14:10]
To make a slurpee without a frozen carbonated beverage machine, mix sugar, guar gum, pectin, and yucka powder in an empty bottle. Add Coca-Cola, stir, and shake. Freeze for a few hours, shaking every hour to break up ice crystals.
Cornstarch Slurry for Thickening Sauce [15:02]
If your sauce is too thin, use a cornstarch slurry (water and cornstarch) to thicken it quickly.
Resting Meat on a Wire Rack [15:16]
When resting meat, place it on a wire rack set over a baking sheet to allow air to circulate and prevent overcooking.
Testing Potatoes for French Fries [15:33]
To determine if potatoes are suitable for French fries, use a salt brine (120g of salt per litre of water). Potatoes that sink have the right amount of dry matter content, while those that float are better for mash.
Salty Pasta Water [16:10]
To make your at-home pasta taste as good as restaurant pasta, salt the pasta water generously. It should taste as salty as the ocean.
Drying Meat Before Searing [16:24]
Before searing meat, always dry it off completely with a paper towel to ensure a good sear.
Fructose for Fruiter Sorbet [16:42]
Make your sorbet fruiter by using fructose. Combine ripe strawberries, fructose, malic acid, and a little bit of Angostura bitters for adults.
Cleaning Blender [17:08]
For the fastest way to clean your blender, add warm water and soap, then turn on the blender.
Mayo for Air Fryer Searing [17:13]
Air fryers aren't great at searing, but you can improve it with mayo. Brush a little mayo over your pork chop before air frying to help the seasoning stick and promote even browning.
Scoring Fat Cap on Steak [17:48]
To render fat evenly and prevent your steak from curling, score the fat cap in a diamond pattern.
Cooking Frozen Turkey Breast [17:55]
Cook a frozen turkey breast directly from frozen for a faster, juicier, and safer result. Roast it in a low oven (250°F) until thawed, then finish cooking to 155-160°F. Brown under a broiler before slicing.
Cutting Cinnamon Rolls with Dental Floss [18:56]
Cut cinnamon rolls with unflavoured dental floss instead of a knife to prevent squashing the layers.
Breaking in Frying Oil [19:42]
Fresh oil doesn't fry very well. Break it in by adding a little bit of used oil to the fresh oil. The used oil contains natural emulsifiers that help the fresh oil fry food better.
Vodka in Batter [20:11]
Vodka is the secret to a better, crispier batter. Use a combination of all-purpose flour and rice flour, baking powder, vodka, and beer for a light and delicate batter.
Cooking Tomato Paste [20:53]
Cook tomato paste before adding it to a dish to enhance its flavour. Sauté it in an empty pan with aromatics until deeply caramelised.
Cleaning Used Frying Oil with Gelatin [21:37]
Rescue dirty frying oil by using gelatin. Dissolve gelatin in hot water, stir it into the oil, and let it sit. The gelatin will pull out the debris, settling it to the bottom, leaving you with clean, reusable oil.
Squeegee for Crumbs [22:30]
Use a squeegee to clean crumbs off your countertops without damaging them.
Adding Umami to Food [22:34]
Add instant umami to dishes by using Shiraashi soup noodle base or MSG.
Alka-Seltzer Nacho Cheese [23:15]
Make nacho cheese that melts like store-bought but tastes like real cheese using Alka-Seltzer. The reaction creates sodium citrate, which helps the cheese melt smoothly.
Saving Food Scraps for Stock [24:07]
Keep food costs low by saving leftover scraps in a jar for making soup or stock.
One Hand for Wet, One Hand for Dry [24:19]
When dredging chicken, use one hand for dry ingredients and the other for wet ingredients to prevent clumping and mess.
Malic Acid for Sweet and Sour Fruit [24:51]
Create sweet and sour candy-like fruit by mixing malic acid with sugar and tossing it with your favourite berries.
Reviving Limp Herbs [25:24]
Revive limp herbs by placing them in ice water for a few seconds, then draining them on a paper towel.
Warming Ice Cream Scoop [25:36]
To make ice cream easier to scoop, dip your ice cream scoop in warm water for a few minutes.
Adding Herbs at the End [25:41]
Maximise the flavour of herbs by adding them at the very end of cooking. Bruise or crack them open and let them rest in the hot dish for about 10 minutes.
Parisian Omelette with Boiling Water [26:02]
Make a perfect Parisian omelette by whisking eggs and pouring in boiling water. Cover it, decant some of the water, and shape it with a tea towel.
Easy Herb Oil [26:33]
Create an easy herb oil by blending green herbs like parsley and chives with neutral-tasting oil until it reaches a temperature of around 149°F. Strain through a fine-mesh strainer with a cheesecloth.
Efficient Knife Work [27:06]
Improve your cutting efficiency by repeating the same motion before moving on to the next step. For example, cut all the ends of the onions before peeling them.
Pectinex for Citrus [27:41]
Use pectinex to remove the pith from citrus fruits. Soak peeled citrus segments in water with 1% pectinex by weight overnight in the refrigerator.
Making Soup from Any Vegetable [28:27]
Make soup out of any vegetable by cooking it until very soft, then blending it with a stick blender. Emulsify a little bit of oil or butter for extra richness.
Pressing Tofu [28:58]
Always dry and press tofu before cooking it to achieve a crispier crust.
Grating Frozen Butter [29:35]
For even pieces of butter when making pie dough, freeze the butter and then grate it.
Plastic Bag as Piping Bag [29:43]
Use a plastic bag as a makeshift piping bag by filling it with batter and cutting off the tip.
Circular Pancakes [29:59]
Create perfectly circular pancakes by using a piping bag or a makeshift one to pipe the batter onto a hot pan.
Faster Sous Vide [30:08]
Speed up the sous vide process by starting with a water bath 20°F hotter than your target temperature. Once the food reaches the desired temperature, turn the bath down and add ice to prevent overcooking.
Caramelising Onions Faster [31:06]
Caramelise onions faster by adding a pinch of sugar along with salt. Cook them over medium-high heat, letting them burn slightly, then deglaze with a splash of water. Repeat this process for 10-15 minutes.
Vacuum Sealing Without Equipment [32:49]
Vacuum seal food without fancy equipment by using a Ziploc bag and the Archimedes principle. Add the food to the bag, submerge it in water to displace the air, and seal it.
Sous Vide Hollandaise [33:13]
Make foolproof hollandaise sauce by combining butter, egg yolks, salt, vinegar reduction, and lemon juice in a Ziploc bag. Cook in a sous vide water bath at 165°F, then blend until smooth.
Poaching Eggs [33:54]
For perfectly poached eggs, add salt and a splash of vinegar to the water. Stir the water before dropping in the egg.
Cleaning Cutting Board with Lemon and Salt [34:08]
Clean and refresh a stained and smelly cutting board by using lemon and salt as a scrub.
Dry and Wet Towels [34:25]
Always have a dry towel and a wet towel when cooking. Use the wet towel to clean off dirty knives and surfaces, and the dry towel to dry them.
Piping Gnocchi [34:45]
Make gnocchi quickly by piping the dough to length and cutting them off with string directly into simmering water.
Mise en Place [35:04]
Prevent missing ingredients halfway through a recipe by practicing mise en place. Have everything measured out and ready to go before you start cooking.
Charring Peppers Quickly [35:26]
Char peppers quickly by placing them directly over an open flame on your stove or grill. Use a blowtorch to speed up the process. Wipe the char off with a damp paper towel instead of washing it to retain flavour.
Hot and Cold Plates [36:00]
Serve hot food on hot plates and cold food on cold plates to maximise the eating experience.
Storing Cheese [36:17]
Store cheese in parchment paper and then in foil to keep it fresh for longer in the refrigerator.
Saving Parmesan Rinds [36:40]
Save Parmesan rinds and add them to chicken stock for the last 30 minutes of cooking to give it a rich umami flavour.
Microwaving Vegetables [37:00]
Braise vegetables by microwaving them with a little bit of water, olive oil, and salt until they reach a melt-in-your-mouth texture while retaining their fresh flavour.
Blanching Vegetables in a Bowl [37:55]
Blanch a small amount of vegetables in a bowl by pouring boiling water over them, covering with plastic wrap, and letting them sit for 3-5 minutes. Then, add ice directly to the bowl to create ice water and cool the vegetables.
Storing Celery in Foil [38:37]
Wrap celery in foil to help retain moisture and keep it crispy.
Salting Cucumbers [38:43]
Prevent cucumber salad from becoming a watery mess by salting the cucumbers before dressing them. Let them sit for 5 minutes, then squeeze out the excess water.
Labelling Food with Expiration Dates [39:02]
Label food with the date you're going to throw it away to reduce thinking and prevent spoilage.
Refreshing Stale Bread [39:06]
Refresh stale bread by wrapping it in foil and putting it into an oven at about 300°F until warmed through.
Storing Mushrooms in Paper Bags [39:48]
Store mushrooms in a paper bag to prevent them from becoming moldy and slimy.
Storing Sauces in Squirt Bottles [39:57]
Store homemade sauces and oils in squirt bottles for easy and efficient use.
Instant Pot Chicken Stock [40:24]
Turn a rotisserie chicken carcass into restaurant-worthy chicken stock in under an hour using an Instant Pot. Pressure cook the carcass with water for 1 hour, then strain.
Clear Chicken Consommé [40:54]
Make clear chicken consommé by freezing chicken stock in ice cube trays and then ice filtering it through a coffee filter in the refrigerator overnight.
Skimming Stock [41:27]
For clear and better-tasting stock, skim the impurities off the top throughout the cooking process.
Cooking Rice Without a Rice Cooker [41:44]
Cook rice without a rice cooker by rinsing the rice until the water runs clear. Spread the rice in an even layer in a pot, add water up to your first knuckle when touching the rice, bring to a boil, then cover and simmer for 20-25 minutes.
Resting Lasagna [42:46]
Let lasagna rest for 10-20 minutes before cutting into it to prevent it from falling apart.
Clarifying Juice with Pectinase [43:25]
Remove the pulp from juice by adding pectinase (pectinex) and refrigerating overnight. Strain through a coffee filter to finish clarifying.
Vacuum Sealing Pickles [44:01]
Pickle something instantly by vacuum sealing sliced cucumbers with pickling liquid.
Warming Knife for Cutting Desserts [44:24]
Cut desserts cleanly by running your knife through warm water and wiping it before each slice.
Culinary Tweezers [44:34]
Use culinary tweezers for precision plating, especially for small and delicate items.
Cold Meat Grinder [45:03]
For easier meat grinding and to prevent the fat from emulsifying, make sure your meat and grinder parts are cold.
Cooking Spray for Sticky Ingredients [45:17]
When measuring sticky ingredients like honey, lightly spray the measuring spoon or cup with cooking spray to ensure it comes out cleanly.