Behind the scenes: Restaurant edition

Being in the restaurant industry for over three years now, I have a huge amount of respect for cooks, dishwashers, and chefs. I’ve learned more tricks and skills in this time frame then I expected and still am along the way. Being able to incorporate these tricks and skills into my everyday life at home is a lifesaver. Not wanting to go out to eat as much, ordering in is not an option (most of the time) and being flustered of what to create for my next meal. These tips and neat tricks are my five golden statements to keep the flow of my workday and my time at home more effective.

Onions:

Once you see your recipe calls for onions; you start to tear up, no need to cry anymore. Peeling and rinsing the onion helps from your eyes tearing up due to the natural moisture in the vegetable.

Holding a knife properly:

I get asked this question a lot; “Why is your hand so close to the knife blade, won’t you cut yourself?” Let’s put it this way; the closer your hand is to the blade, the more control you will receive. Never put your finger straight on the spine of the blade, this creates a loose grip and pain in your finger. Instead; hold your knife as if you’re holding on to a railing with a firm grip, indicating confidence in cutting any ingredient rather than your finger.

Secure cutting board:

One of the biggest pet peeves in the kitchen; slippery cutting boards. Lesson number one in the industry a sturdy cutting board will do the job right; this is a safety hazard. Wet paper towels will do the trick, or kitchen cabinet liners work just as well without being wasteful.

Boiling over:

It happens; keeping water on the stovetop, walk away and two seconds later an unnecessary mess. This neat trick saved my life; grab a wooden spoon and keep it on top of your pot. The dry wooden spoon will destabilize the bubbles when they come into contact with its water-repelling surface, leaving the boiling water to retreat.

Temperature:

Let’s give the two most popular settings on the stovetop a break; high and low. There are more options to use to reduce burning and even cooking.

· High-medium: searing, sautéing, boiling.

· Medium: shallow frying, roasting, toasting.

· Medium-low: sweating, render, simmering.

Of course, there are many other rules to stand by but these are the important ones. These tricks saved me time and effort and I hope will do the same for you.

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