This guy is extremely obnoxious, but knows his stuff. Here are 100 tips, and GUARANTEED you’ll take away at least ten. My favorites are shown below the video image.
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- For plastic wrap, use what is called a Cater Wrap. Put extra large plastic wrap on the counter, set the container on it, and bring the ends up to cover the container.
- Rest your steak for a full ten minutes, rather than five minutes. This will give the juices more opportunity to reabsorb.
- When shelling hard boiled eggs, roll them to fracture the shell, then soak in ice water for ten minutes.
- When zesting citrus, hold the zester firmly, then rotate the citrus to remove the zest.
- Spread Saran Wrap or waxed paper on the counter when peeling something. To clean up, just gather the corners and toss into the garbage.
- For a better sear, salt your protein and refrigerate overnight.
- When trimming the fat cap off meat, put it into a container and then freeze. When you get about a quart, render it down, strain, and store. Beef fat is pure gold.
- To halve a massive number of cherry tomatoes, put onto a lid (like a yogurt container) and top with another lid. Cut in between lids to halve the tomatoes.
- To hold your chives together, wrap a wet paper towel around the roots. This will gather the stalks together for an even trim. After you cut them, store them in a plastic bag. The moist towel will preserve the chives. When you are ready for more chives, cut the ends, the rewet the paper towel.
- Use a mandolin for equal thin slices. You can get an inexpensive one on Amazon for under $20.
- To get your Sloppy Joe hamburger nicely sized, use a potato masher to get standard sized pieces.
- Salt your sliced tomatoes before putting on your hamburger.
- When you have wet dough on your fingers, just use some dry flour to rub most of it off, then wash with a bit of soap and water.
- Use a 1/4 inch wire rack to dice hard boiled eggs into small equal pieces.
- To make fruits and vegetables last longer, rinse 3-5 minutes in a bath of 3 parts water, and 1 part vinegar (or 2 TBL citric acid.)
- Create a cartoush – NEED MORE INFORMATION – Use parchment paper or coffee filter, fold, fold, fold, fold, cut the point off, then put in our pot.
- Something about garlic – WATCH THE VIDEO AGAIN
- To shred chicken, use an electric mixer
- Cook thighs, rather than breasts, for a moister chicken.
- If your cooking oil gets too hot, just put some room temperature oil into the hot pot.
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THIS IS NOT MY WORK, WATCH THE VIDEO ABOVE FOR THE TIPS
