100 Food Hacks I Learned in Restaurants (again)

Restaurant secrets, that anyone can do at home.

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I dedicated my life to giving away secrets. 
Secrets that chefs have held closely to them for generations and because people deserve the 
power. I once showed you a hundred food hacks that I specifically learned in restaurants. So, 
we’re back with another hundred, but with three   times the firepower. So, joining me today is 
Chef Chris Young, Chef Christian, and combined, we’re giving you 100 more food hacks that we 
learned in restaurants. Industry secrets that you’d never know, but you can ironically do easily 
at home. Starting with number one. Want to always have homemade cookies ready conveniently. Here’s 
what you do. Plastic wrap. Make a double or triple   or quadruple batch of your favorite cookie recipe. 
Dump it onto your plastic wrap. Then I want you to form that into a log. You roll the plastic 
up, tighten plastic wrap around your log. Then I want you to freeze this. And then whenever you 
want cookies, you pull out your frozen log. And   frankly, you don’t even necessarily need to take 
the plastic wrap off. You can just take a nice sharp knife and cut that into coins. Don’t forget 
to remove the plastic wrap. And then in like 10 to   12 minutes, these will bake up beautifully on a 
baking sheet instantly. No wait time. Just think ahead. Leave it in your freezer. And obviously way 
better than the pre-cut storebought ones. Let’s be   real. Here’s a quick hack for removing fish skin, 
especially if your knife skills aren’t up to the job. You need some fish, obviously. A bowl. I like 
to put some ice in the bottom. We’ll need a tea   towel. I explained in a moment. And some boiling 
water. Tea towel on the fish. Our boiling water. We’re going to pour it over the tea towel. The 
ice in the bowl beneath is quenching the boiling   water so that it doesn’t steam the fish from 
the bottom. And what the boiling water is doing is it’s breaking down the collagen beneath the 
fish skin that holds the skin against the flesh. And when we’ve got enough water, the purpose of 
the tea towel is we can remove the boiling water   before it overcooks the fish. And then just find 
a corner and unzip your fish. There you have it, your skinless fish fillet and some fish skin. 
Enjoy. Let’s talk about how to get your pasta   sauce as nice and emulsified as a restaurant. So, 
the key starts with this slurry solution. About two cups of water, a tablespoon of flour, mother. 
You’re going to add this to your water before you even put your pasta in there. This starchy 
water is key to a thicker consistency for a   better emulsified sauce. Struggling to get your 
chicken skin crispy before it burns? Start with a cold pan. Chicken skin dried off down in our 
cold pan set over low temperature. Season with salt and over the course of a few minutes, the fat 
will slowly render out. It’ll begin to crisp. And   then just let it cook for another 1 to 2 minutes 
or until crispy. Turn up the heat to medium high. Flip and look how crispy that is. Let it cook on 
the other side and it’ll cook through. And that   just might be the crispiest chicken skin you’ll 
ever have. Frying herbs seems like the kind of fussy thing that fine dining restaurants would do, 
which is true, but here’s a technique for making   it incredibly easy that we used to use at the Fat 
Duck. Just put some olive oil on a plate. Take your herbs, in this case basil, anoint them in a 
little bit of olive oil like the Pope would want,   and lay them out on the plate. And now for the 
key step. Yes, the microwave. Give them about 2 minutes. These will be a little pliable when 
they come off the plate, but they will crisp up very quickly as they cool. Be sure to add a 
little salt. Nice little beautiful basily piece of stained glass that’s crisp, delicate, has 
that fresh flavor of basil and is perfect for garnishing some fancy pesto pasta. Do your baked 
proteins look sad, plain, a little ugly? Juju it up with a breadcrumb crust. So, to make the herb 
crust, some butter, throw in some garlic. Go ahead   and throw in some herbs. And finally, breadcrumbs. 
Saute till nice and golden. Brush a little mayo on your protein. Even coat. Even coat. Mayo is going 
to act like a glue. Take your protein. Dip it in your crust. Herb crust. Beautiful. Making a dough 
and you want it to be easier to work with. Here,   I’ve got a little dough for you. A lot of the time 
people think when they’re kneading their dough, they have to knead it until it’s done. You 
can also just stop and let it rest for like   10 minutes and then go back to kneading it. 
This does two things. It relaxes the gluten, but it also makes it easier to knead, to shape. 
It loosens it up. After resting, that once very   sticky dough is now smooth. It’s already become 
elastic. I can go back into kneading it just for another minute or so. Look at this thing, dude. 
You have a beautifully smooth ball of dough and   it’s stretchy and extensible. Chef secrets. 
The secret to crispy flat bacon is your oven, not your frying pan. Start with a sheet tray. Lay 
some bacon out on some parchment. Add a little bit   of water. The humidity is going to help that bacon 
stay flat as it crisps up. More parchment on top. Weight it down and into your oven. You want to be 
patient about this. 250 degrees Fahrenheit. And just wait. That low temperature steaming and then 
frying in its own fat is going to make it crispy. About an hour later, look at that bacon. Look 
at how flat it is. Look at how perfect. It’s a   bacon emoji. It’s AI generated bacon. You want to 
get rid of pesky red stains from your Tupperware? Here’s a hack. Put a little dish soap, a sponge, 
and some warm water. Close it up and shake it.   Comes right off. No red stain. You crack an egg. 
Oh no. Oh dang it. Eggshell got in there. What the? Two hacks for one. Number one, dip a finger. 
two fingers really in some water and you get your eggshell out much more easily. Now, another hack 
for you. Another eggshell somehow has a magnetic power. You can also get that out. I actually like 
this method a little bit more using your former   eggshell that you then cracked your egg in there 
with to retrieve your broken eggshell. Now you got clean eggs. If you’ve bought some picked crab 
or you’re picking some crab yourself, there is   nothing worse than biting down into a crustation 
shell. It can be really easy to miss those little pieces. But there’s a secret. Get yourself to 
Amazon. Buy one of these blacklight flashlight.   Check out what happens. We’re going to take these 
crustations to a club. You can see under the black light any bits of shell fluores under the black 
light, making it easy for me to spot them and pick them out so that we can enjoy our crustation 
without a trip to the dentist. Our nice delicious crab and the crustation shells have been picked 
out. When baking, always use grams. And how do you measure things in grams? Well, a scale 
for two reasons. Number one, for accuracy. So,   I need 580 g of flour. I’m going to get exactly 
580 g of flour. But the other reason and the biggest part of this hack that people don’t think 
about, I can measure directly in the thing that   I’m mixing everything instead of having to have a 
cup here, a cup there, a bowl here, a bowl there. Everything can just be measured in grams in one 
place. Go get a scale if you can. Nobody wants to   deep fry at home, but everyone loves deep fried 
French fries. Here’s a way to take frozen fries and make them not suck with your microwave and 
an air fryer. Start with some frozen fries. This   works best for thick steak cut fries. Add some 
water just to start to thaw the surface. About 30 seconds. Drain that water off. Put a lid on. 
And here’s the secret. This is the part you have to do. These are going to go into the microwave. 
We are going to cook these through until they are   practically falling apart because that’s what’s 
going to make them light and fluffy in the inside. That is the secret to making them crispy in the 
air fryer. Into the microwave. We’re going to give   these about 5 minutes. Potatoes out. Careful. 
They are hot. Got a little bit of a vacuum there. We’ll just release that. Plenty of steam. 
Make sure this lid is on snug. And go to town. into the air fryer basket. Do not overcrowd your 
air fryer. Do not put a liner at the bottom. That   makes the air fryer not work well. Into the air 
fryer, maximum temperature about 15 to 20 minutes, shaking it every so often just to keep turning 
them over so they get crisp everywhere. Fries   done, but not quite yet. They need to be seasoned 
or they’re not delicious. They need to be anointed with the blessed beef fat. So crispy, so light 
and fluffy on the inside. One of the best fries I’ve ever had. Wa! This is air fried. Microwaved, 
airfried. These are frozen fries. These are almost as good as the triple cooked chips we made at 
the Fat Duck with a fraction of the effort. I’m   actually going to use this one. Banger. Don’t have 
a dry aager? I got a hack for that. Fish sauce brush and a steak and brush. Flip it. Brush. Put 
it in the fridge for at least an hour. Easy funk, easy hack. Got a little parmesano triangle, if 
you will. But you’re always left over with the   rind. What are you going to do with it? You 
can eat it. Here’s how. You’re going to take the parmesan rind. This has been cut all the way 
down. You’ll take the sharp end of a knife and   just lightly scrape the rind. I’m going to do 
it just in case there’s any ink on it. Pop this onto a plate and then we’re going to put them in 
the microwave. So, after a beautiful two minutes,   you have a Parmesan crisp, if you will. Cheers. 
It’s like the ultimate cheetah. You have leftover Parmesan rinds, at least there’s something you can 
do with them. You can eat them. If you’ve got some   dry ice, you can turn a stand mixer into an ice 
cream machine. Start by taking some dry ice and bashing it into a powder. You want small p-sized 
pieces. Stand mixer. Add our sorbet base. Start on low speed. We’re going to put the dry ice in. 
The dry ice is going to freeze the sorbet as it stirs. Biting down on a piece of dry ice is a 
trip to the dentist. So, after you churned it,   put it in the freezer for 30 minutes to harden 
and allow any final pieces of dry ice to finish dissipating. We got our sorbet. You can carbonate 
anything with dry ice, like fruit. You just need a cooler. Take a container of dry ice. We’re going 
to put the dry ice in a corner, uncovered. Then,   we’re going to do some fruit. We need to let the 
CO2 sit in here for a couple of minutes so that it pushes all of the air out and fills us with CO2. 
Put the lid on. Leave it cracked. You can tell   it’s ready. If you stick your head in and take a 
breath and it feels like you’re on fire, that’s because it’s all CO2. So, wait until it’s too 
difficult to breathe. Then, we’re going to close   this up and wrap it tight. I’m going to leave this 
overnight. Wo! It’s literally like a little mimosa in your mouth. Try a banana. I don’t like seeing 
the inside of my banana moves, so I’m going to   draw the line there. This is so good. It’s like 
spicy fruit. The kids are going to love this one, dude. Food science. The stuff stick to your knife 
when you’re cutting it. Just wet your knife before   you cut that sticky stuff. For example, cutting 
sticky fruit sucks, dude. It’s always stuck to my knife. So, if you wet your knife, it’s going 
to glide right through it. Promise. Voila. Want to make the best cookies ever? Well, there’s 
very few recipes out there that are the best   that don’t rest their cookie dough. When you 
chill it, it firms up. Right at this stage, it is way too loose. But refrigerating it will 
firm it up. Second, it ages and deepens the flavor. And the third one, for fun, when it bakes 
from cold instead of warm, you end up with a much   more uniform, less spread out cookie, a thicker, 
fudgier cookie. Bonus hack. That’s right. We have have a lid? Use a pan. So, as long as you cover 
it, it’ll boil faster. There you go. Boiling. Good steak’s expensive these days, but it doesn’t have 
to be. You can take a chuck steak and use sousvid   to make it ribeye tender by cooking it overnight 
at 137° F, giving it all of that time to break down the tough connective tissue and giving you 
that ribeye tenderness and all of the flavor of   a chuck steak at a fraction of the price. Just 
cook it off for at least 12 hours and then sear it and enjoy. Wow. Butchers love this trick. 
Basically, take a cheap cut of meat, upgrade   it into something as good as ribeye. Nailed 
that one. You want to cook a super thick steak, but you don’t have a sousvid. This is called the 
reverse sear method. Get your thick steak, season   it generously with salt and pepper. Set that on a 
wire rack set over a baking sheet. Regardless of the thickness, place it in the oven at around 250 
to 275 Fahrenheit until the internal temperature reaches 125 Fahrenheit. Then you’ll take it out, 
let it rest for a couple minutes, get a hot pan,   sear for 2 minutes on both sides. You can serve 
it with butter on top and that is a beautifully cooked steak. Dry ice can carbonate anything 
like this bottle of orange juice. You’re going   to want a plastic soda bottle. The soda bottle 
is designed to actually hold the pressure of the carbon dioxide. Start by taking your orange juice. 
This works best if everything is ice cold to begin with. I need about a 4 g piece of dry ice. We’ll 
let the CO2 fizz for a little bit so that the   CO2 pushes all of the air out. Lid on tight. I’m 
just going to put this in my fridge for about 30 minutes. It’s like a mimosa without the champagne. 
All done with your pickles? Have a bunch of juice? Don’t toss it. You can make a lot of things with 
this. Have a marinades, even salad dressings.   Strain your pickle juice, a little bit of salt, 
fresh pepper, and some olive oil. Oh, voila. Salad dressing. Making a pizza and it sticks to 
the peel? Sure, flour works, but you know what   works better? Semolina. Okay, they’re like little 
miniature ball bearings. This will help your pizza slide from peel to oven. Here’s how to turn your 
domestic oven into a Neapolitan pizza oven with a cast iron pan upside down and a broiler. And we’re 
going to use the broiler to create the radiant   heat that you would get from a traditional pizza 
oven to quickly cook the top so that the whole pizza cooks in under 90 seconds. It is important 
that your pizza not be larger than the diameter of your cast iron pan. Ask me how I know. There is a 
chance you will slide the pizza off the back side.   So, I really recommend putting a baking tray 
underneath it because if you miss, the pizza’s ruined, but at least you won’t have to clean your 
oven. 90 seconds. This is a great hack. Crispy   bottom, first of all. Really nice. Prism the edge. 
That’s a beautiful pie. And I’d have no idea it was made on a cast iron skillet. Beautiful work. 
90 seconds. Job done. Want creamier, fluffier, and   richer eggs. The key is just to add a little bit 
of mayo. So, for about three eggs, 2 tsp of mayo. Let’s start with the maybe the normal one. Still 
good. Classic. Oh, I don’t even taste the mayo. I texturally though, it is very different. It hits 
way better. You ever go to a restaurant, you see   those nice little cheese ribbons on salad? You 
might think, oh, they take a knife and they No, you can do that. But I think a lot of people 
have one of these. Instead, use a vegetable   peeler on your cheese and guess what? You get 
stunning, beautiful ribbons of cheese. I mean, look at this. Any hard cheese this will work with. 
Parmesano, pecorino, an aged gouda, so on and so forth. Want to cook a great steak faster, more 
evenly, and with an amazing crust? Flip it every   30 seconds. Boil the steak a little bit rather 
than the pan. You’ll get less smoke into the pan laying it away from you. If you leave the steak 
alone, the top is essentially staying cold the   whole time, but you reach a point where heat can’t 
go into the bottom of the steak any faster. So, by flipping it every 30 seconds, we’re bringing heat 
to the surface of the steak as quickly as we can,   turning it over, letting this side rest while heat 
still penetrates. So, we’re effectively cooking it from both sides at the same time. You’re 
going to get a lot more carryover cooking. So,   if you want a rare, medium rare steak around 130 
Fahrenheit, you’re going to need to pull this off when its core temperature is 105 and let it rest 
so it coasts all the way up. Don’t have measuring   cups available? Deli cups. If you don’t have 
these, go get them. Half pint, one cup. Pint, two cups. A quart, four cups. Easy. Don’t have a 
half pint? Fill a pint in half. Quick math. Want to rise dough faster, but you don’t have one of 
those expensive proofers? Don’t worry. Just put   it in an empty oven or even a drawer with the 
light on and a mug of hot water. Close that. Let it proof. It’ll probably proof twice as fast. 
Here’s a way to make a slurpee without a frozen   carbonated beverage machine. You’re just going to 
need some Coca-Cola. Just take an empty bottle, add the sugar, add the guar gum, add the pectin, 
and add the yucka powder. Blend them together by shaking. You want to add the Coke to the powders, 
not the other way around. Stir that up. Pour your   syrup in slowly so that you don’t get too much 
fizzing. We’ve got our magic slurpee ingredients inside our carbonated Coke. Just give that a good 
shake. Gently crack it to let any air out. Tighten it back down. And this just needs to go into the 
freezer for a few hours. Give it a shake every   hour or so to help break up those ice crystals. 
So, this has been in the freezer for about half a day. It’s nice and frozen. I’m giving it a 
good shake to break up the ice. It should feel   like you’re shaking wet sand. And just going to 
crack this open. Little bit of an overflow. It’s a Coca-Cola slurpee. Is your sauce too thin 
and you don’t want to deal with a rue? Use   a cornstarch slurry. It’ll thicken up real quick. 
Water. Corn starch. Whiskey biscuit. Drawing from Asian cooking techniques. It’s way easier than 
making a R and it works on a variety of sauces.   I got another hack for you in the middle of this. 
You ever rest your meat and it somewhat overcooks by it sitting on the counter top? It’s cuz 
the heat is pressed up against the board,   essentially suffocating. It doesn’t allow for air 
flow. So, instead, rest it on a wire rack set over a baking sheet. This will allow air to circulate 
so it can cool a little bit and not continue to   cook. The secret to a perfect French fry is 
a perfect potato. Big fast food companies can demand their potato suppliers give them perfect 
potatoes. You buy whatever potatoes are left at   the supermarket. What makes a potato perfect? 
The right amount of dry matter content. How do you measure it? You just need some salt brine. 120 
g of salt for every liter of water. And then you just put your potatoes into the brine. Potatoes 
that sink have the right amount of dry matter   content. Potatoes that float are floaters and 
floaters are never good. Get rid of them. Use them for mash. Just sort your potatoes into mash and 
perfect for French fries. Now take these potatoes, slice them up, blanch them, and double fry 
them because that makes for a great French   fry. Does your at home pasta not taste as good 
as the restaurants? The key is salty water. No. How do you know if it’s salted enough? You taste 
it. If it’s as salty as the ocean, you’re good to   go. Before you sear your meat, always dry it off 
completely with a paper towel. Then put it in the pan. If you have a wet piece of meat, you will not 
get a good sear. That layer of liquid then has to   evaporate before the heat even gets to the surface 
of your meat. And by then, it’s boiled the meat and you’ll flip it over. It’ll be gray. It won’t 
have a great mayard or browning. Make your sorbet   fruier using fructose. Just start with about 
500 g of ripe strawberries, 100 g of fructose, 5 g of malic acid to make it juicier and more 
delicious. And here’s my secret if you’re making   this for adults. Some Agnesa bitters. The 
alcohol in the bitters is going to make this punchier. And the flavor is delicious. About 50 
g. Blend that up. Pass it through a sie. You can turn this into a sorbet just by freezing it in 
a Ninja Creamy canister because who doesn’t have   a Ninja Creamy these days? Here’s the fastest way 
to clean your blender. warm water, soap, and turn on your blender. And it cleans your blades. Air 
fryers aren’t known for being great at searing,   but they can be with the help of some mayo. Take 
a nice pork chop, a little bit of mayo, brush that over. If you just put oil on this pork chop, and 
put it into a air fryer. As the juices come out of the pork, the oil is going to run off. You’re 
not going to get very good heat transfer. It’s not   going to brown evenly. We put mayo on because it’s 
emulsified. It keeps the oil in place. It also helps our seasoning stick. Cook that until the 
pork chop is about 135. and then and let it rest to about 145° so that it’s still slightly pink 
because pink pork is actually juicy and delicious. To render your fat evenly and prevent your steak 
from curling, score your fat cap. You’re going to   go one way, flip your steak and go the other 
way. Create little diamond cuts. Looks like this. Problem. You’ve got a frozen turkey breast 
that you want to have for dinner. This is going   to take a couple of days to thaw in a fridge. 
It’ll take 6 or 7 hours to thaw in your sink. Just cook it from frozen. It’s faster, juicier, 
and safer. Just put it on a roasting tray. Put it into a low oven at 250 degrees. It’s going to 
take a couple of hours to thaw as it cooks. That’s why you don’t want it too hot. You do not want to 
burn the outside before the inside is thawed. Then   finish cooking this turkey breast to 155 160 so 
that it’s still juicy and entirely safe. And then when you’re ready to eat, turn the oven up to 400 
450. Finish browning that off. And there you go.   Now that it’s had just a couple of minutes in the 
oven, it’s thought out enough that it’s wet on the surface. I’m going to salt and pepper it. First, 
I’m going to remove this turkeyy’s hairet. Plenty   of salt. You can use more than you think. Some 
black pepper. Back into the oven. Couple of hours to thaw through. Finish cooking and getting up to 
temperature. And then we’ll crisp it. Brown under   a broiler. Now, we just need to slice. By thawing 
the turkey and cooking it straight from frozen, you keep about 30% more juice than if you thought 
it in your fridge and then cooked it. That’s about as good as turkey gets. Having a hard time cutting 
cinnamon rolls with your regular knife? Well,   you actually don’t even need a knife. You just 
need unflavored dental floss. You’re going to wind it between your fingers. Find the thickness you 
want to cut it. I’ll say like right around here is   a good thickness, right? You’re going to put the 
floss underneath the dough. Bring it around. So now they’re crossing each other. And then you’re 
just going to pull both sides all the way through   and across. Beautiful little cut right there. Bro, 
this is by far the best method to cutting cinnamon rolls I have ever found. It blows my mind every 
time. See, when you use a knife, this happens,   right? You sort of squash the layers together as 
opposed to keeping them nice and intact. Sure, if your knife is really sharp, you might 
be able to saw away at it, but even then,   you’re still kind of crushing the layers. You 
see how compacted the cinnamon sugar is here versus here. You really want it to be loose. You 
really want to have some breathing room. Okay, so you’re going to go to the trouble of deep frying 
at home. You’ve got your fresh oil hot and ready.   The problem is fresh oil doesn’t fry very well. 
The best oil is oil that is somewhat broken in. How do you break your oil in? Save some used oil 
and pour a little bit of that used oil into the fresh oil. The used oil has plenty of the natural 
emulsifiers that are formed when oil is used.   Adding them to the fresh oil is going to help it 
fry your food better, so you get a golden brown, even crust and none of that splotchiness. And now 
this oil is ready to fry some great battered fish. Gluten is the enemy of crispy batters. Vodka is 
the secret to a better batter. Here’s how. 200 g of allpurpose flour. 200 g of rice flour makes 
it crispier. A teaspoon of baking powder. So, I’m going to stir my vodka into my dry ingredients. 
Since this is going to be for fish, I’m going   to add about 300 ml of beer. This should have the 
consistency of a thin pancake batter. Then into my batter and into some frying oil that’s been broken 
in at about 400° F. Look at that. Got these extra crispy bits here. That fish is going to be perfect 
on the inside. And that is light and delicate. Not   going to be stodgy at all. That fish is still 
juicy in the center. Perfectly cooked. And my batter isn’t doughy. It’s just crisp and delicious 
all the way through. You ever add tomato paste, but it doesn’t quite add the flavor you thought it 
would? Instead, try doing this. Cook your tomato paste first. Never just add it to a finished dish 
and call it a day. But add it to an empty pan,   whatever your aromatics are. In this case, I’m 
making a vodka pasta, so I’ve got garlic and shallots. I’ll add my tomato paste. And you 
cook that tomato paste way down. Medium heat, sauté, stirring often until it’s deeply, deeply 
caramelized, about 2 to 4 minutes. You’ll know   once it starts to stick to the bottom of the pan 
like this. Now you can add whatever sauce, cream, broth, or whatever you’re using tomato paste for. 
Just make sure to cook it down first. This is what   adds the flavor to the tomato paste and you’re 
cooking off the water that’s getting in the way of the flavor. When you deep fry, shallow, whatever, 
you will probably end up with a bunch of oil that   is dirty and looks like this with schmutz in it. 
You probably want to throw this oil out. But don’t do that. Save this oil. You can rescue it. You 
just need a little bit of this, some gelatin,   and a little bit of hot water. Dissolve the 
gelatin in the hot water. Stir it into that deep frying oil. Now you just let it sit. What’s going 
to happen is the gelatin in water is going to pull   out all of the debris, all of the dirty stuff in 
the oil. It’s going to settle to the bottom. You can leave it in the fridge so that that gelatin 
gels and then just pour off your perfectly clean   reusable oil, which will in fact actually fry 
better because this oil has been slightly used. There we go. All of the schmutz, all of that 
gelatin and water has settled to the bottom,   leaving us with very clean oil on the top. I 
could leave this in the fridge and let this gel and solidify. But if I’m in a rush, I can just 
pour the oil. Use a strainer to catch any loose   bits that happen to come through. And there we go. 
Clean, refreshed oil with the help of a little bit of gelatin. Ready to fry a second time. Don’t want 
to damage your nice countertops, but you got a   lot of crumbs. Use a squeegee. Not a scratch. Add 
instant umami, more specifically flavor to things. Either add Shiraashi soup noodle base. Just adds a 
nice savory flavor to things. My favorite MSG. You can apply this to literally everything. Let’s say 
you’re making a nice little sauce for a sandwich.   So, you got a little mayo, you got a little 
mustard, maybe you want a little relish in there, too. That’s pretty common, right? Mix it together. 
Oh, yeah. It tastes all right. It tastes pretty   good, but it could be better. Instead, you could 
add a pinch of MSG. Or you could add a little squirt of shiashi. You know, about a teaspoon. And 
then, if you’re making a little sandwich, guess   what you do with the sauce? You put the sauce on 
the sandwich. Maybe add a little turkey to the sandwich. Add a nice little piece of lettuce. Bada 
bing, bada boom. You got a quick little sandwich   with a little extra flavor. The secret to nacho 
cheese that melts like the store-bought stuff but tastes like real cheese because it’s made with 
real cheese is Alka-Seltzer. Get the stuff without   the aspirin in it or if it’s Cinco de Mayo, get 
the stuff with the aspirin in it. You will need three Alka-Seltzer tablets, six teaspoons 
of vinegar. This reaction is going to create   sodium citrate. Sodium citrate is the secret 
ingredient that makes melt so well, and it’s what’s going to make our nacho cheese sauce uber 
melty. Let this react. Once it’s fully reacted, we just add it to a sauce pot over low heat. We 
add 6 ounces of cheese a little bit at a time, just like you’re making fondue. Let that melt 
slowly. Water, add enough to the consistency   you like. You can make it as thin or as thick 
as you want just by adding more or less liquid. Cheese doesn’t melt like that without sodium 
citrate. And you can either buy sodium citrate   or you can make it with Alka-Seltzer. There is 
your own nacho cheese sauce that tastes like real cheese with a little help from Alka-Seltzer. 
Groceries are getting expensive, so this is how   you keep your food costs low at home. You could 
take your leftover scraps, put them in a jar, and save them for soup or stock. All these scraps 
are going to add a huge depth of flavor to your   stock. Dredging chicken and your hands get all 
clumped up and messy, and it’s just gets harder and harder to dredge. The hack is use one hand 
for dry stuff and the other hand for wet stuff. Never mix the two. So, I’ll take my wet chicken 
and put it in my dry batter. Then, I’ll swap   to my dry hand, coat the chicken with flour, and 
then toss it to coat fully and beautifully. Then, I have a nice coated piece of fried chicken. 
Now, if you mix the two, if I decided to dredge   this chicken, and then reach back over here 
with my flowery hands, dunk them back in, and then go back over here, and then dredge again 
with yet again the same hand, look what happens.   Uh-oh. Just try to do your due diligence, and, 
you know, keep your hands separate. Do you love sweet and sour candy? Of course you do. It’s 
delicious. The secret is to mix a fruit acid   with your sugar. Malic acid is a naturally 
occurring sugar found in apples, cherries, and other delicious fruits. Just mix it with a 
couple of tablespoons of sugar. You can do this to taste. You can make it as sour or as sweet as you 
like. It’s going to make these berries juicy and delicious like candy. Just over my strawberries. 
Give them a toss. Better than sweet and sour   candy. Take that malic acid and combine them with 
sweet summer fruit to make them like candy. So, you got some herbs. They’re sitting in the fridge 
and well, you forgot about them and they’re kind   of limp. Here’s how to bring them back to life. 
Ice water. Herbs in the ice water. Let them sit for a few seconds. Spread them out and then remove 
them and drain on a paper towel. Good as new. Is   your ice cream hard to scoop? Dip your ice cream 
scoop in warm water for a few minutes, then give it a go. Oh yeah. Oh yeah. Look at that. Hack. You 
want to maximize your flavor of herbs? Add it at the very end. Add your herbs later. So my stock 
is done. I’ve turned off the heat, but it’s still   very hot. I take my fresh herbs, bruise them or 
crack them open, put them in the stock, let the stock rest for about 10 minutes. That will be the 
most amount of flavor you get out of those herbs.   If you can whisk eggs and boil water, you can 
make a perfect Parisian omelette. This is going to look crazy. Three eggs. Boiling water. Pour 
it in. It’s going to look like a mess. Cover it. The omelette rises to the top. We’re just going 
to decant off some of the water. Sie, clean tea towel. Just shape it with the tea towel. And I’m 
just going to roll that out onto the plate. Some butter. A little bit of flaky salt. That is light, 
fluffy, perfectly cooked all the way through. Oo, that is a delicious Parisian style omelette made 
by poaching. the easiest herb oil. Now, you want a nice little green herb oil. Very simple, right? 
Pick your green herbs, something tender, like   parsley, for example. Maybe you want some chives. 
Add some chives in there, too. Now, you’ll see a lot of recipes where you got to cook it or you 
got to blanch it, blah blah blah blah. No, it can   all be done in a blender. Top that off with some 
neutral tasting oil. And then all you’re going to do is blend that on high, letting it run and run 
and run until it reaches a temperature of around 149° Fahrenheit. Take it out, strain through a 
fine mesh strainer with a cheesecloth set into it. And that’s herb oil. Ever feel like your cutting 
takes forever? A chef once told me, “The less you   put your knife down, the more you get done.” 
It’s all about efficiency. If you’re cutting a lot of something, repeat the same motion before 
you move on to the next step. Finish it all,   then put your knife down. So, for example, cutting 
onions, instead of cutting both ends of one onion and then peeling it, see how I put my knife down? 
No. Cut all the ends, then put your knife down, then you do the next motion. It’s more efficient. 
Trust me. Don’t want to deal with chopping onions,   put them in a food processor. Nobody cares 
about knife cuts in a meatball or a sauce. Have you ever wondered how they take mandarins 
that look like this and turn them these perfectly   pith-free jewel like mandarins in a can? The 
secret is a helper enzyme, pectinex. Let me show you the trick. Start by peeling the skin off your 
citrus fruit. You can leave them whole or break them down into individual segments. I’m going to 
add just enough water to cover while weighing the   amount of water I added. In this case, 400 g. 
And I’m going to add 1% of pectinex by weight. So that’s 4 g. Cover that with a lid. Give it a 
swirl to stir the enzyme around into the water. Leave this in your fridge overnight. And let me 
show you what you get. After an overnight soak,   all of the pith has been broken down by the 
enzyme and you’re left with clean mandarins. You can just give them a little rinse off to make 
them perfect. This works for any citrus fruit.   Make a soup out of just about any vegetable. 
This is what restaurants do. You get a pot, you could sauté, you could boil with broth, 
whatever. Find a way to cook your vegetables way,   way, way, way, way softer. I’ve got tomatoes. I’ve 
got some red bell pepper that’s been simmering in some broth that I sauteed and browned a little 
bit. It’s already cooked down. It’s already in   the pot. If you have a stick blender, just give 
that a quick run through. Now, at this point, you can emulsify a little bit of oil or butter 
in there. In this case, I’m just going to add a   touch of olive oil. That’s just going to make it a 
little bit richer, a little bit creamier, a little smoother. You have a beautifully smooth, delicious 
instant soup. Shout out to restaurants for that one. Now, I might not be a vegan or a vegetarian. 
But if you are or you like to cook tofu, always do this first. Dry and press it. One paper towel, set 
your tofu on top, place another on top of that, and put any weight directly over it. Ideally, this 
is a chef’s press. Could be a container of heavy   berries. But you dry it and press it in the fridge 
overnight before you cook it, sear it, fry it. Otherwise, I’ll show you the difference. So you 
end up with a much better product here because on   one end the drained and pressed one has a lot less 
moisture on the surface and on the inside. So it’s going to get a really nice crispy crust. It’s 
going to get brown properly and then the other   one that hasn’t been drained as well. It doesn’t 
get enough color and browning. Try and press your tofu. When you’re making pio, you got to cut the 
butter into little even pieces. It’s never even.   It’s inconsistent. So take your butter, put it 
in the freezer, then grate it. You get consistent little butter pieces. Consistent. Don’t have a 
piping bag? Okay. Well, what about just a regular plastic bag? Take a Ziploc bag, plastic bag of 
some sort. A storage ziplo really. Fill it up with   whatever batter or whatever you need a piping bag 
for. And now you cut that tip and you essentially have a piping bag right here. Which brings me to 
the next one. Everybody loves a perfectly circular   pancake. But what could make that? Well, actually 
a piping bag or our makeshift one. Cut the tip, hot pan, and just pipe it in. It’s so circular. 
Sousid has a reputation for being too slow. These chicken breasts take over an hour. way too long 
for a quick meal on a Tuesday night. Not anymore. Not with this simple technique. If you want your 
chicken breast a nice, juicy, delicious at 155°,   start with your water bath 20° hotter, 175. Drop 
your chicken breasts in. Don’t worry, they’re not going to overcook. By setting the water bath 
hotter, we’re getting the chicken breast up   to that sousvid temperature without having to 
wait around forever. When the timer goes off, just turn the bath down to a couple degrees above 
your target temperature and add some ice to get that bath down to that temperature so that you 
don’t overcook your breast. By starting hotter,   you’re getting the surface temperature of 
the chicken breast up to the sousie bath temperature faster, saving you all that time 
and getting these chicken breasts done in half   the time of traditional sousie. And there you 
go. Sousie chicken breast done in 30 minutes, not an hour. And all these need now is a quick 
sear off on the grill. These are two hacks for   one. caramelizing onions significantly faster. 
If you’re doing a caramelized onion, normally they take about an hour to do. So instead, 
here’s what you do to kickstart it. Hot pan,   little bit of oil or butter, your onion. A lot 
of the time people would salt it and you cook it down. You let the natural sugars caramelize. But 
if you add a touch more sugar to those onions, not much, just a pinch, okay? Just a pinch along 
with your salt. Stir that together. That little addition is going to interact with the rest of the 
sugars that are already naturally present and help   speed up the process of caramelization. Second 
hack to caramelizing onions faster. You could leave this on a low heat and then just let it 
slowly caramelize. Instead of it taking an hour,   it might take 45, maybe 30. But what if you 
wanted to take 15 minutes? Turn the heat up to medium medium high. Let them sit for a couple of 
minutes and they’ll start to look like this. Okay,   they’re burning a little bit. That’s good, right? 
We’re getting a little bit of a coating on the pan of fawn. Add a touch of water. Just a splash, 
like a tablespoon. And delaze that. Let the water evaporate. And then let that cook down again and 
let it burn again. Then a few minutes later starts   to burn again. And guess what? You’re going to 
delaze again. Reduce all that water out. Scrape up the brown bits on the bottom. And you can 
see we’re already like halfway to a caramelized   look in like 5 minutes. Rinse and repeat that for 
another 5 or so minutes. And in 10 to 15 minutes total, you have essentially a caramelized onion. 
Similar flavor, but a little bit less cooked. It   works if you’re in a rush. I’ve got a bonus hack 
for you. I’m wearing something different. It says some water. Crack a corner. Push that bag all 
the way down to squeeze out the air using the water to displace it. Make sure it’s closed. And 
there you go. Vacuum sealed without any fancy equipment. This is great for sousvid or if you 
just want something to stay fresher in the fridge   for longer. Hollands has a reputation for being 
incredibly finicky. You just need to stand at the stove stirring and if you look at it wrong, it 
breaks. Not anymore. At least if you have sousvid   ziplockc style bag, plenty of butter. Add your egg 
yolks. salt because seasoning is delicious. Shout and vinegar reduction that of course you’ve 
prepped out in advance and a squeeze of lemon   juice. Just put that all into a sousie water bath 
at 165° Fahrenheit. The sousvid is going to melt the butter. It’s going to dene the proteins in 
the egg yolk so that it is primed to just emulsify   perfectly when you take the next step which is 
dump it all in a blender and just blend. Then you have bulk Holland days on demand that is perfectly 
silky smooth every time without any worry. Perfect for those of you who work brunch. Coaching an egg 
and it falls to pieces. Here’s a key. Two things.   Number one, salt. Number two, a splash of vinegar 
helps the whites congeal. Cracked egg. Give it a stir and drop your egg in. There you go. Perfectly 
poached egg. Do you have a stained and smelly   cutting board? Use lemon and salt to make a scrub 
to refresh and clean it. So, throw some salt on your cutting board. Squeeze a little bit of lemon 
juice. Open up your lemon. Just go to just go to town. The salt works as an abrasion. The lemon 
works as a refresher. clean and fresh. This is a big one. Whenever you’re cooking, always have a 
dry towel and a wet towel. Why? Maybe your knife   is a little dirty. Wet towel to clean it off. Dry 
towel to dry it off. You always are prepared for any situation. Dry towel for dry ingredients like 
breadcrumbs. And a wet towel for wet ingredients like umami sauce. Shout out to Kimono Mom. Wipe 
that up. Oh no, this is dirty. And now it’s not. Here’s a quick hack for making some. Rather than 
rolling it out and cutting them down by hand, just   get yourself a piping bag and some string. Check 
this out. So, I’m just piping these out to length using the string to cut them off right into the 
simmering water. And I will strain them out onto an oiled sheet tray. Keep them from sticking. And 
then quickly cook them off in some brown butter to give them a nice bit of color and flavor. Job 
done. You ever cook a recipe and you realize   halfway through, oh snap, I’m missing something? 
Let’s prevent that by melass. Put everything in its place. For example, here I have a recipe for 
vodka pasta. Have everything already measured out.   There’s no need for me to stop halfway through 
and be like, “Oh, snap. Let me grab a teaspoon. Oh snap, where’s the garlic? With everything in front 
of me, I can cook without stopping. Efficiency. Here’s how to char peppers quickly. You could use 
a broiler. You could just kind of bake them in a   high temperature, but the best, fastest way 
is directly over an open flame, whether that be a campfire or on a grill or directly over your 
kitchen stove. Turn your kitchen burner on maximum heat and place your pepper directly on top of 
the grates. Want to speed that up even more? You   could even add a blowtorrch in the equation if you 
have one. This will char your pepper much faster. Bonus hack. Don’t wash the skins off your charred 
peppers. Instead, take a damp paper towel and then just wipe the char off. You see, if you wash 
it off, you’re washing all those nice pepper flavors off. Now, you’re left with a pepper with 
maximum flavor. Nobody likes a cold steak or a warm salad. So, to solve that, put your hot food 
on hot plates, put your cold food on cold plates.   Let’s maximize your eating experience. Throw your 
plates in the oven. The hotter your oven is, the less time you want to put it in there for. About 
5 minutes or so, give or take. For cold plates,   just put it in your fridge until you need it. 
All right. If you plan on storing cheese longer, here’s a problem. You wrap it in plastic wrap, 
right? Or you put it in a plastic baggie. It molds   faster that way. You want to store it longer, all 
you got to do is take a block of cheese, place it in some parchment paper, fold the sides over to 
then enase the cheese. Now, you could leave it like this, but just to keep it extra airtight, you 
can also put it in a layer of foil. This will keep   it better for longer in your refrigerator. So, 
you’re grating a little bit of parmesano, maybe some pecarino, and you got this down to the nub. 
Don’t throw this away. First of all, save it in   a bag. Leave it in your fridge. If you’re making 
some chicken stock, snap it, throw it in there, and let it finish with the stock for the last 30 
minutes of making it. It’ll give it a beautiful   rich umami, a little bit of cheesiness, and just 
some general overall depth. And for example, this would be a great stock to use in a risoto. Brazed 
vegetables can be delicious, but way too often   they just have this stewed texture and no flavor. 
There’s actually a secret for getting that melt inyou mouth texture, but keeping all of the fresh 
flavor of that vegetable. Take something like   finel. The trick is to just microwave it and let 
it steam in its own juices. I’m add just a little bit of water. Plenty of Evo. A little bit of salt 
because it makes everything taste better. Covered in a microwave safe container into the microwave. 
Everybody’s microwave is a little bit different, so your exact time may vary, but I’m going to 
start with about 4 minutes. And then after that,   I’ll check the texture and give it 30 second 
bursts until it gets that melt inyou mouth texture while keeping all of the fresh anesy flavor of 
this bulb of fennel. Careful when opening. It is a   little steamy. Still got that vibrant spring green 
flavor. Hasn’t broken down to brown, but I can just see by poking at this, even the root bulb is 
nice and tender. It’s soft. It’s still slightly al dente. Has that really fresh flavor. And it took 
about 4 minutes in the microwave. Want to blanch a small amount of vegetables, but don’t want to deal 
with the pot, the strainer, this, this, that bowl?   You can do it all in one bowl with a water kettle. 
This only works with a small amount of vegetables, but let’s say you’ve got enough green beans for 
two to four people, or any vegetable really. Large   bowl, tea kettle, boiling water. Take it off. 
Pour just enough boiling water on top to cover the vegetables. Cover with plastic wrap. And then let 
that sit for about 3 to 5 minutes. Now after that,   take the plastic wrap off. You already got a 
bowl. You already got water in it. Just dump ice directly over it. Toss. And now you have 
ice water. Let those cool down. And in about 30 seconds, you have a beautiful ice cold blanched, 
tender, still retaining crunch vegetable. Wrapping celery in paper towels or plastic, make it 
flimsy. Wrap it in foil. The foil helps retain the moisture, allowing your celery to stay crispy. You 
ever make a cucumber salad and you let it sit and it just becomes a watery mess? Do this first. Once 
you’ve cut your cucumbers, before you dress them, first season them lightly with salt and then toss 
them together. Let them sit for about 5 minutes.   Then squeeze them and that’ll drain them of their 
excess water. Then dress them. Don’t know when to throw away your food? Before you put your stuff 
away, label it with the date you’re going to   throw it away. Less thinking. Bread stails 
as it sits around. Stale bread sucks. It’s easy to fix. When bread sits around, it actually 
gets heavier. It absorbs water out of the air,   and it tastes dry because the starch granules 
crystallize. We can undo that process, and it’s easy. Just take your stale bread, wrap it in some 
foil, put it into an oven at about 300° F or so, just long enough to warm the bread through. 
It will drive off the excess moisture. It will   melt those starch crystals, and it will make this 
bread not suck. Into the oven. It’s going to take about an hour. The bread’s a foam. doesn’t heat 
quickly. Oh, nice and soft. Take the foil off. Let that cool a little bit before eating it. But 
there’s your refreshed, no longer stale bread. You   want to keep your mushrooms from being moldy and 
slimy? Store them in a paper bag cuz plastic bags trap the moisture and they get all sticky. Paper 
allows the mushrooms to breathe, allowing a little   bit more shelf life. Storing homemade sauces is 
messy and inefficient. I love my deli containers, but instead store them in squirt bottles. If 
you store them in squirt bottles, it’s the same   concept. I mean, they’re going to stay completely 
airtight. You can leave them in the fridge. Now, they store easily and they’re immediately ready 
to use whenever you need to. I spilled, but it it is ready. But it doesn’t stop there. You can 
also do this with the things that you regularly   use every day, like oils. That way, anytime you go 
to cook, ready to go. You don’t need to unscrew a bottle. You just squirt it in. You’re good to go. 
This is what restaurants do. Once you’ve finished   your delicious rotisserie chicken, here’s how you 
turn it into a restaurantw worthy chicken stock in under an hour with your Instant Pot. Yes, an 
Instant Pot. chicken carcass in. If you got some remnants, scrape them in, too. Don’t worry if 
it’s been in people’s mouths. You’re going to   pressure cook this. It’s going to be sterile. Add 
just enough water. You don’t want to quite cover it. There you go. Lid on. Pressure cook for about 
1 hour. 1 hour later. Strain that off. M. That is perfect for some chicken noodle soup. If you want 
this to be crystal clear, if you want to be fancy   and make it a cheffy cons, all you need to do is 
freeze it. Get yourself an ice cube tray. Pour the chicken stock into the ice cube tray. We’re 
going to freeze this. I’m going to show you how   we ice filter this to get a cons so clear you’d 
think it’s chicken bourbon. Now that you’ve frozen your chicken stock, just demold them. Pile these 
into an appropriate device with a coffee filter. There you go. Just stack them up. This is going 
to go into the fridge overnight. As the ice thaws, it’s going to self-filter, self-clarify, 
self-conentrate into chickeny clarified   deliciousness. You want clear and better tasting 
stock, you have to skid the impurities. So, right off the top, all those impurities suck up 
your flavor that you want to keep. You’re looking   for that scum, cloudy, nasty stuff off the top. 
All you got to do is just skim it with a little strainer. Do this throughout your whole cooking 
process. You’ll have a clear, flavorful broth.   I’m a firm believer that a rice cooker is the end 
all be all of great rice. But what if you don’t have a rice cooker? You don’t want to buy one. 
Well, if you have a pot, here’s how you do it.   Rice into your pot. We’re going to fill this with 
water. Going to get in there, agitate your rice, carefully drain off the water not to get any of 
the rice out. Fill it up again. And then just   repeat that process until your rice water runs 
clear. Here’s the real key. You’re going to then spread your rice out into an even layer that coats 
the bottom of the pan. And then from there, you’re   going to add just enough water until when you 
touch the rice with your finger, that water comes just up to your first knuckle. Now take that to 
the stove, cover with a lid, bring it up to heat,   medium high, and then bring it to a boil. And now 
once that comes to a boil, you’re going to take a lid, place the lid directly on top, and then cut 
your heat off, and let it steam for around 20 to 25 minutes, depending on how much rice is in 
there. Then you can take the lid off, check it,   make sure it’s cooked through. If not, you can 
cover it and let it continue steaming until cooked through. Then once that timer is up, open up the 
lid. Looks like the rice is cooked. But first,   you always want to check. So fluff it, and always 
have a little taste. Make sure that it’s cooked all the way. It’s actually cooked quite nicely. 
It’s never going to be as good as a rice cooker,   but it is pretty darn close. So, you make a 
beautiful lasagna, you take it out of the oven, you immediately cut into it and serve it, and 
it just kind of falls flat all over the plate.   It almost unravels. That’s because you’re doing it 
wrong. You have to let it rest for about 10 to 15, sometimes up to 20 minutes if it’s really thick 
before you cut into it. Here’s what it looks like   cut into fresh. Now, we’ve let this rest a little 
bit, and I can already tell just by cutting it that it’s going to hold nicely together. And look 
at that. You can see all the layers. It’s still   nice and hot. Set it on a plate. Is this like a 
mindbending hack? No. But if you want to serve people a really nice even slice of lasagna, 
this is the only way to do it. You must rest it. Otherwise, yeah, if it’s really saucy, it’s 
going to be even worse than this. It’s going to   fall all over the place. Here’s how to remove the 
pulp from any juice. You just need the help of a naturally occurring enzyme, pectinise, often 
sold as pectinex. You can find this on Amazon.   Start with about half a liter of juice. About 
half a teaspoon of the pectin enzyme into the juice. Swirl that around. Then put this in the 
fridge and wait. The enzyme is going to break   down the pectin. That’s the pulp that’s making the 
juice cloudy and we’re going to be able to strain this out and get clarified juice. Here you go, a 
day later. You can see the juice is very clear, still tinted orange on top. All the pulp has 
settled to the bottom. We just need to strain   this through a coffee filter to finish catching 
any of the pulp to get our clarified juice. And since it’s Sunday somewhere, some champagne, my 
clarified orange juice mimosa. Delicious. Pickling something taking too long. Here’s how restaurants 
do it instantly. If you have a vacuum sealer,   fill a vac bag with your cucumbers that are 
sliced. Add in a splash of pickling liquid. Open up a vac sealer and give them a good oldfashioned 
suck. Not only do they look cool, but they’re now instantly pickled. Cutting desserts can be really 
messy. To solve that, run your knife through some   warm water and give it a wipe before each slice. 
Cuts like butter. Clean cut. For precision plating or precision anything in the kitchen, I get 
made fun of for this, but honestly, I got chunky   fingers. Sometimes with all the caffeine I drink, 
I’m a little shaky. So, culinary tweezers very underrated. So, in the case of let’s say you’re 
plating a basic crudeo, you’ve got your nice herb   oil on there and that looks all nice and pretty. 
What about all the little things like carefully daintily placing some jalapeno or some dainty 
herbs? All that is done much more effectively when you’re using tweezers versus when I’m grabbing 
this and pinching this and trying to lay it ever so perfectly. The precise movements can be done 
with something much more precise. For easier meat   grinding and to prevent the fat from emulsifying 
and melting, make sure your meat is cold and your grinder parts are cold. I put the grinder parts 
in the freezer. As you can see, the fat still   in pieces and not melted all over the place. If 
you’re measuring sticky ingredients like honey, you ever pour it out and all of a sudden there’s 
like half of it’s left in the spoon. It’s like   a little bit of cooking spray and just lightly 
spray the inside. Add said sticky ingredient. And when you measure it and you pour it out into a 
container, it comes out significantly cleaner. So there’s all the honey. Here’s how much was left. 
Almost nothing. If you did it without greasing it,   this is what happens. That’s how much was left 
behind without the spray. This is how much is left behind with the spray. It’s a hack, not 
a necessity, but might save you some fingering   time. Yeah, that’s a hundred more chef hacks. 
And I’m sure there are many, many, many, many, many more out there. I’m not claiming that we know 
all of them, but we’re trying to provide some of   the best ones that we think are out there. And you 
have them now. Love you so much. Subscribe. Bye.