{"id":23186,"date":"2023-10-25T17:25:32","date_gmt":"2023-10-26T00:25:32","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=23186"},"modified":"2023-10-26T19:17:13","modified_gmt":"2023-10-27T02:17:13","slug":"100-great-tips","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/100-great-tips\/","title":{"rendered":"100 Great Tips"},"content":{"rendered":"<p>This guy is extremely obnoxious, but knows his stuff.&nbsp; Here are 100 tips, and GUARANTEED you&#8217;ll take away at least ten.&nbsp; My favorites are shown below the video image.<\/p>\n<p><iframe title=\"100 Food Hacks I Learned In Restaurants\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/H_erG7HSK0A?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>For plastic wrap, use what is called a Cater Wrap.&nbsp; Put extra large plastic wrap on the counter, set the container on it, and bring the ends up to cover the container.<\/li>\n<li>Rest your steak for a full ten minutes, rather than five minutes.&nbsp; This will give the juices more opportunity to reabsorb.<\/li>\n<li>When shelling hard boiled eggs, roll them to fracture the shell, then soak in ice water for ten minutes.<\/li>\n<li>When zesting citrus, hold the zester firmly, then rotate the citrus to remove the zest.<\/li>\n<li>Spread Saran Wrap or waxed paper on the counter when peeling something.&nbsp; To clean up, just gather the corners and toss into the garbage.<\/li>\n<li>For a better sear, salt your protein and refrigerate overnight.<\/li>\n<li>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.&nbsp; Beef fat is pure gold.<\/li>\n<li>To halve a massive number of cherry tomatoes, put onto a lid (like&nbsp; a yogurt container) and top with another lid.&nbsp; Cut in between lids to halve the tomatoes.<\/li>\n<li>To hold your chives together, wrap a wet paper towel around the roots.&nbsp; This will gather the stalks together for an even trim.&nbsp; After you cut them, store them in a plastic bag.&nbsp; The moist towel will preserve the chives.&nbsp; When you are ready for more chives, cut the ends, the rewet the paper towel.<\/li>\n<li>Use a mandolin for equal thin slices.&nbsp; You can get an inexpensive one on Amazon for under $20.<\/li>\n<li>To get your Sloppy Joe hamburger nicely sized, use a potato masher to get standard sized pieces.<\/li>\n<li>Salt your sliced tomatoes before putting on your hamburger.<\/li>\n<li>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.<\/li>\n<li>Use a 1\/4 inch wire rack to dice hard boiled eggs into small equal pieces.<\/li>\n<li>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.)<\/li>\n<li>Create a cartoush &#8211; NEED MORE INFORMATION &#8211; Use parchment paper or coffee filter, fold, fold, fold, fold, cut the point off, then put in our pot.<\/li>\n<li>Something about garlic &#8211; WATCH THE VIDEO AGAIN<\/li>\n<li>To shred chicken, use an electric mixer<\/li>\n<li>Cook thighs, rather than breasts, for a moister chicken.<\/li>\n<li>If your cooking oil gets too hot, just put some room temperature oil into the hot pot.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>THIS IS NOT MY WORK, WATCH THE VIDEO ABOVE FOR THE TIPS<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This guy is extremely obnoxious, but knows his stuff.&nbsp; Here are 100 tips, and GUARANTEED you&#8217;ll take away at least ten.&nbsp; My favorites are shown below the video image. For plastic wrap, use what is called a Cater Wrap.&nbsp; Put extra large plastic wrap on the counter, set the container on it, and bring the &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/100-great-tips\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;100 Great Tips&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-23186","post","type-post","status-publish","format-standard","hentry","category-tips-tricks-and-tools"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=23186"}],"version-history":[{"count":3,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23186\/revisions"}],"predecessor-version":[{"id":23189,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23186\/revisions\/23189"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=23186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=23186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=23186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}