[00:00] I dedicated my life to giving away secrets.&nbsp; Secrets that chefs have held closely to them&nbsp;&nbsp; for generations and because people deserve the&nbsp; power. I once showed you a hundred food hacks&nbsp;&nbsp; that I specifically learned in restaurants. So,&nbsp; we're back with another hundred, but with three&nbsp;&nbsp;
[00:14] times the firepower. So, joining me today is&nbsp; Chef Chris Young, Chef Christian, and combined,&nbsp;&nbsp; we're giving you 100 more food hacks that we&nbsp; learned in restaurants. Industry secrets that&nbsp;&nbsp; you'd never know, but you can ironically do easily&nbsp; at home. Starting with number one. Want to always&nbsp;&nbsp;
[00:29] have homemade cookies ready conveniently. Here's&nbsp; what you do. Plastic wrap. Make a double or triple&nbsp;&nbsp; or quadruple batch of your favorite cookie recipe.&nbsp; Dump it onto your plastic wrap. Then I want you&nbsp;&nbsp; to form that into a log. You roll the plastic&nbsp; up, tighten plastic wrap around your log. Then&nbsp;&nbsp;
[00:43] I want you to freeze this. And then whenever you&nbsp; want cookies, you pull out your frozen log. And&nbsp;&nbsp; sharp knife and cut that into coins. Don't forget&nbsp; to remove the plastic wrap. And then in like 10 to&nbsp;&nbsp;
[00:56] 12 minutes, these will bake up beautifully on a&nbsp; baking sheet instantly. No wait time. Just think&nbsp;&nbsp; ahead. Leave it in your freezer. And obviously way&nbsp; better than the pre-cut storebought ones. Let's be&nbsp;&nbsp; real. Here's a quick hack for removing fish skin,&nbsp; especially if your knife skills aren't up to the&nbsp;&nbsp;
[01:08] job. You need some fish, obviously. A bowl. I like&nbsp; to put some ice in the bottom. We'll need a tea&nbsp;&nbsp; towel. I explained in a moment. And some boiling&nbsp; water. Tea towel on the fish. Our boiling water.&nbsp;&nbsp; We're going to pour it over the tea towel. The&nbsp; ice in the bowl beneath is quenching the boiling&nbsp;&nbsp;
[01:22] water so that it doesn't steam the fish from&nbsp; the bottom. And what the boiling water is doing&nbsp;&nbsp; is it's breaking down the collagen beneath the&nbsp; fish skin that holds the skin against the flesh.&nbsp;&nbsp; And when we've got enough water, the purpose of&nbsp; the tea towel is we can remove the boiling water&nbsp;&nbsp;
[01:36] before it overcooks the fish. And then just find&nbsp; a corner and unzip your fish. There you have it,&nbsp;&nbsp; your skinless fish fillet and some fish skin.&nbsp; Enjoy. Let's talk about how to get your pasta&nbsp;&nbsp;
[01:48] sauce as nice and emulsified as a restaurant. So,&nbsp; the key starts with this slurry solution. About&nbsp;&nbsp; two cups of water, a tablespoon of flour, mother.&nbsp; You're going to add this to your water before you&nbsp;&nbsp; even put your pasta in there. This starchy&nbsp; water is key to a thicker consistency for a&nbsp;&nbsp;
[02:01] better emulsified sauce. Struggling to get your&nbsp; chicken skin crispy before it burns? Start with&nbsp;&nbsp; a cold pan. Chicken skin dried off down in our&nbsp; cold pan set over low temperature. Season with&nbsp;&nbsp; salt and over the course of a few minutes, the fat&nbsp; will slowly render out. It'll begin to crisp. And&nbsp;&nbsp;
[02:15] Flip and look how crispy that is. Let it cook on&nbsp; the other side and it'll cook through. And that&nbsp;&nbsp; just might be the crispiest chicken skin you'll&nbsp; ever have. Frying herbs seems like the kind of&nbsp;&nbsp;
[02:27] fussy thing that fine dining restaurants would do,&nbsp; which is true, but here's a technique for making&nbsp;&nbsp; it incredibly easy that we used to use at the Fat&nbsp; Duck. Just put some olive oil on a plate. Take&nbsp;&nbsp; your herbs, in this case basil, anoint them in a&nbsp; little bit of olive oil like the Pope would want,&nbsp;&nbsp;
[02:40] and lay them out on the plate. And now for the&nbsp; key step. Yes, the microwave. Give them about 2&nbsp;&nbsp; minutes. These will be a little pliable when&nbsp; they come off the plate, but they will crisp&nbsp;&nbsp; up very quickly as they cool. Be sure to add a&nbsp; little salt. Nice little beautiful basily piece&nbsp;&nbsp;
[02:56] of stained glass that's crisp, delicate, has&nbsp; that fresh flavor of basil and is perfect for&nbsp;&nbsp; garnishing some fancy pesto pasta. Do your baked&nbsp; proteins look sad, plain, a little ugly? Juju it&nbsp;&nbsp; up with a breadcrumb crust. So, to make the herb&nbsp; crust, some butter, throw in some garlic. Go ahead&nbsp;&nbsp;
[03:12] and throw in some herbs. And finally, breadcrumbs.&nbsp; Saute till nice and golden. Brush a little mayo on&nbsp;&nbsp; your protein. Even coat. Even coat. Mayo is going&nbsp; to act like a glue. Take your protein. Dip it in&nbsp;&nbsp; your crust. Herb crust. Beautiful. Making a dough&nbsp; and you want it to be easier to work with. Here,&nbsp;&nbsp;
[03:27] they have to knead it until it's done. You&nbsp; can also just stop and let it rest for like&nbsp;&nbsp; but it also makes it easier to knead, to shape.&nbsp; It loosens it up. After resting, that once very&nbsp;&nbsp;
[03:42] sticky dough is now smooth. It's already become&nbsp; elastic. I can go back into kneading it just for&nbsp;&nbsp; another minute or so. Look at this thing, dude.&nbsp; You have a beautifully smooth ball of dough and&nbsp;&nbsp; it's stretchy and extensible. Chef secrets.&nbsp; The secret to crispy flat bacon is your oven,&nbsp;&nbsp;
[03:57] not your frying pan. Start with a sheet tray. Lay&nbsp; some bacon out on some parchment. Add a little bit&nbsp;&nbsp; of water. The humidity is going to help that bacon&nbsp; stay flat as it crisps up. More parchment on top.&nbsp;&nbsp; Weight it down and into your oven. You want to be&nbsp; patient about this. 250 degrees Fahrenheit. And&nbsp;&nbsp;
[04:11] just wait. That low temperature steaming and then&nbsp; frying in its own fat is going to make it crispy.&nbsp;&nbsp; About an hour later, look at that bacon. Look&nbsp; at how flat it is. Look at how perfect. It's a&nbsp;&nbsp; bacon emoji. It's AI generated bacon. You want to&nbsp; get rid of pesky red stains from your Tupperware?&nbsp;&nbsp;
[04:26] Here's a hack. Put a little dish soap, a sponge,&nbsp; and some warm water. Close it up and shake it.&nbsp;&nbsp; Comes right off. No red stain. You crack an egg.&nbsp; Oh no. Oh dang it. Eggshell got in there. What&nbsp;&nbsp; the? Two hacks for one. Number one, dip a finger.&nbsp; two fingers really in some water and you get your&nbsp;&nbsp;
[04:41] eggshell out much more easily. Now, another hack&nbsp; for you. Another eggshell somehow has a magnetic&nbsp;&nbsp; power. You can also get that out. I actually like&nbsp; this method a little bit more using your former&nbsp;&nbsp; eggshell that you then cracked your egg in there&nbsp; with to retrieve your broken eggshell. Now you got&nbsp;&nbsp;
[04:54] clean eggs. If you've bought some picked crab&nbsp; or you're picking some crab yourself, there is&nbsp;&nbsp; nothing worse than biting down into a crustation&nbsp; shell. It can be really easy to miss those little&nbsp;&nbsp; pieces. But there's a secret. Get yourself to&nbsp; Amazon. Buy one of these blacklight flashlight.&nbsp;&nbsp;
[05:08] Check out what happens. We're going to take these&nbsp; crustations to a club. You can see under the black&nbsp;&nbsp; light any bits of shell fluores under the black&nbsp; light, making it easy for me to spot them and&nbsp;&nbsp; pick them out so that we can enjoy our crustation&nbsp; without a trip to the dentist. Our nice delicious&nbsp;&nbsp;
[05:24] crab and the crustation shells have been picked&nbsp; out. When baking, always use grams. And how&nbsp;&nbsp; do you measure things in grams? Well, a scale&nbsp; for two reasons. Number one, for accuracy. So,&nbsp;&nbsp; I need 580 g of flour. I'm going to get exactly&nbsp; 580 g of flour. But the other reason and the&nbsp;&nbsp;
[05:38] biggest part of this hack that people don't think&nbsp; about, I can measure directly in the thing that&nbsp;&nbsp; Everything can just be measured in grams in one&nbsp; place. Go get a scale if you can. Nobody wants to&nbsp;&nbsp;
[05:50] deep fry at home, but everyone loves deep fried&nbsp; French fries. Here's a way to take frozen fries&nbsp;&nbsp; and make them not suck with your microwave and&nbsp; an air fryer. Start with some frozen fries. This&nbsp;&nbsp; works best for thick steak cut fries. Add some&nbsp; water just to start to thaw the surface. About&nbsp;&nbsp;
[06:05] 30 seconds. Drain that water off. Put a lid on.&nbsp; And here's the secret. This is the part you have&nbsp;&nbsp; practically falling apart because that's what's&nbsp; going to make them light and fluffy in the inside.&nbsp;&nbsp;
[06:17] That is the secret to making them crispy in the&nbsp; air fryer. Into the microwave. We're going to give&nbsp;&nbsp; these about 5 minutes. Potatoes out. Careful.&nbsp; They are hot. Got a little bit of a vacuum&nbsp;&nbsp; there. We'll just release that. Plenty of steam.&nbsp; Make sure this lid is on snug. And go to town.&nbsp;&nbsp;
[06:31] into the air fryer basket. Do not overcrowd your&nbsp; air fryer. Do not put a liner at the bottom. That&nbsp;&nbsp; makes the air fryer not work well. Into the air&nbsp; fryer, maximum temperature about 15 to 20 minutes,&nbsp;&nbsp; shaking it every so often just to keep turning&nbsp; them over so they get crisp everywhere. Fries&nbsp;&nbsp;
[06:46] done, but not quite yet. They need to be seasoned&nbsp; or they're not delicious. They need to be anointed&nbsp;&nbsp; with the blessed beef fat. So crispy, so light&nbsp; and fluffy on the inside. One of the best fries&nbsp;&nbsp; I've ever had. Wa! This is air fried. Microwaved,&nbsp; airfried. These are frozen fries. These are almost&nbsp;&nbsp;
[07:01] as good as the triple cooked chips we made at&nbsp; the Fat Duck with a fraction of the effort. I'm&nbsp;&nbsp; actually going to use this one. Banger. Don't have&nbsp; a dry aager? I got a hack for that. Fish sauce&nbsp;&nbsp; brush and a steak and brush. Flip it. Brush. Put&nbsp; it in the fridge for at least an hour. Easy funk,&nbsp;&nbsp;
[07:17] easy hack. Got a little parmesano triangle, if&nbsp; you will. But you're always left over with the&nbsp;&nbsp; the parmesan rind. This has been cut all the way&nbsp; down. You'll take the sharp end of a knife and&nbsp;&nbsp;
[07:29] just lightly scrape the rind. I'm going to do&nbsp; it just in case there's any ink on it. Pop this&nbsp;&nbsp; onto a plate and then we're going to put them in&nbsp; the microwave. So, after a beautiful two minutes,&nbsp;&nbsp; you have a Parmesan crisp, if you will. Cheers.&nbsp; It's like the ultimate cheetah. You have leftover&nbsp;&nbsp;
[07:42] dry ice, you can turn a stand mixer into an ice&nbsp; cream machine. Start by taking some dry ice and&nbsp;&nbsp; bashing it into a powder. You want small p-sized&nbsp; pieces. Stand mixer. Add our sorbet base. Start&nbsp;&nbsp;
[07:57] on low speed. We're going to put the dry ice in.&nbsp; The dry ice is going to freeze the sorbet as it&nbsp;&nbsp; stirs. Biting down on a piece of dry ice is a&nbsp; trip to the dentist. So, after you churned it,&nbsp;&nbsp;
[08:09] put it in the freezer for 30 minutes to harden&nbsp; and allow any final pieces of dry ice to finish&nbsp;&nbsp; dissipating. We got our sorbet. You can carbonate&nbsp; anything with dry ice, like fruit. You just need a&nbsp;&nbsp; cooler. Take a container of dry ice. We're going&nbsp; to put the dry ice in a corner, uncovered. Then,&nbsp;&nbsp;
[08:23] we're going to do some fruit. We need to let the&nbsp; CO2 sit in here for a couple of minutes so that it&nbsp;&nbsp; pushes all of the air out and fills us with CO2.&nbsp; Put the lid on. Leave it cracked. You can tell&nbsp;&nbsp; it's ready. If you stick your head in and take a&nbsp; breath and it feels like you're on fire, that's&nbsp;&nbsp;
[08:36] because it's all CO2. So, wait until it's too&nbsp; difficult to breathe. Then, we're going to close&nbsp;&nbsp; this up and wrap it tight. I'm going to leave this&nbsp; overnight. Wo! It's literally like a little mimosa&nbsp;&nbsp; in your mouth. Try a banana. I don't like seeing&nbsp; the inside of my banana moves, so I'm going to&nbsp;&nbsp;
[08:50] draw the line there. This is so good. It's like&nbsp; spicy fruit. The kids are going to love this one,&nbsp;&nbsp; dude. Food science. The stuff stick to your knife&nbsp; when you're cutting it. Just wet your knife before&nbsp;&nbsp; you cut that sticky stuff. For example, cutting&nbsp; sticky fruit sucks, dude. It's always stuck to&nbsp;&nbsp;
[09:04] my knife. So, if you wet your knife, it's going&nbsp; to glide right through it. Promise. Voila. Want&nbsp;&nbsp; that don't rest their cookie dough. When you&nbsp; chill it, it firms up. Right at this stage,&nbsp;&nbsp;
[09:19] it is way too loose. But refrigerating it will&nbsp; firm it up. Second, it ages and deepens the&nbsp;&nbsp; flavor. And the third one, for fun, when it bakes&nbsp; from cold instead of warm, you end up with a much&nbsp;&nbsp; more uniform, less spread out cookie, a thicker,&nbsp; fudgier cookie. Bonus hack. That's right. We have&nbsp;&nbsp;
[09:35] a brand new website for all the recipes that we do&nbsp; on the second channel, which by the way, if you're&nbsp;&nbsp; not subscribed, you should go subscribe to it.&nbsp; Recipes Only over there. Josh Weissman Recipes.&nbsp;&nbsp; new. It has all of our recipes fully written on&nbsp; there and printable. So, link in the description.&nbsp;&nbsp;
[09:51] Does your water take forever to boil? Two things.&nbsp; Quit watching it and make sure you cover it. Don't&nbsp;&nbsp; have a lid? Use a pan. So, as long as you cover&nbsp; it, it'll boil faster. There you go. Boiling. Good&nbsp;&nbsp; steak's expensive these days, but it doesn't have&nbsp; to be. You can take a chuck steak and use sousvid&nbsp;&nbsp;
[10:07] to make it ribeye tender by cooking it overnight&nbsp; at 137° F, giving it all of that time to break&nbsp;&nbsp; down the tough connective tissue and giving you&nbsp; that ribeye tenderness and all of the flavor of&nbsp;&nbsp; a chuck steak at a fraction of the price. Just&nbsp; cook it off for at least 12 hours and then sear&nbsp;&nbsp;
[10:22] it and enjoy. Wow. Butchers love this trick.&nbsp; Basically, take a cheap cut of meat, upgrade&nbsp;&nbsp; it into something as good as ribeye. Nailed&nbsp; that one. You want to cook a super thick steak,&nbsp;&nbsp; but you don't have a sousvid. This is called the&nbsp; reverse sear method. Get your thick steak, season&nbsp;&nbsp;
[10:35] it generously with salt and pepper. Set that on a&nbsp; wire rack set over a baking sheet. Regardless of&nbsp;&nbsp; the thickness, place it in the oven at around 250&nbsp; to 275 Fahrenheit until the internal temperature&nbsp;&nbsp; reaches 125 Fahrenheit. Then you'll take it out,&nbsp; let it rest for a couple minutes, get a hot pan,&nbsp;&nbsp;
[10:49] cooked steak. Dry ice can carbonate anything&nbsp; like this bottle of orange juice. You're going&nbsp;&nbsp; to want a plastic soda bottle. The soda bottle&nbsp; is designed to actually hold the pressure of the&nbsp;&nbsp;
[11:01] carbon dioxide. Start by taking your orange juice.&nbsp; This works best if everything is ice cold to begin&nbsp;&nbsp; with. I need about a 4 g piece of dry ice. We'll&nbsp; let the CO2 fizz for a little bit so that the&nbsp;&nbsp; CO2 pushes all of the air out. Lid on tight. I'm&nbsp; just going to put this in my fridge for about 30&nbsp;&nbsp;
[11:17] minutes. It's like a mimosa without the champagne.&nbsp; All done with your pickles? Have a bunch of juice?&nbsp;&nbsp; Don't toss it. You can make a lot of things with&nbsp; this. Have a marinades, even salad dressings.&nbsp;&nbsp; Strain your pickle juice, a little bit of salt,&nbsp; fresh pepper, and some olive oil. Oh, voila.&nbsp;&nbsp;
[11:35] Salad dressing. Making a pizza and it sticks to&nbsp; the peel? Sure, flour works, but you know what&nbsp;&nbsp; works better? Semolina. Okay, they're like little&nbsp; miniature ball bearings. This will help your pizza&nbsp;&nbsp; slide from peel to oven. Here's how to turn your&nbsp; domestic oven into a Neapolitan pizza oven with a&nbsp;&nbsp;
[11:51] cast iron pan upside down and a broiler. And we're&nbsp; going to use the broiler to create the radiant&nbsp;&nbsp; heat that you would get from a traditional pizza&nbsp; oven to quickly cook the top so that the whole&nbsp;&nbsp; pizza cooks in under 90 seconds. It is important&nbsp; that your pizza not be larger than the diameter of&nbsp;&nbsp;
[12:05] your cast iron pan. Ask me how I know. There is a&nbsp; chance you will slide the pizza off the back side.&nbsp;&nbsp; So, I really recommend putting a baking tray&nbsp; underneath it because if you miss, the pizza's&nbsp;&nbsp; ruined, but at least you won't have to clean your&nbsp; oven. 90 seconds. This is a great hack. Crispy&nbsp;&nbsp;
[12:18] bottom, first of all. Really nice. Prism the edge.&nbsp; That's a beautiful pie. And I'd have no idea it&nbsp;&nbsp; was made on a cast iron skillet. Beautiful work.&nbsp; 90 seconds. Job done. Want creamier, fluffier, and&nbsp;&nbsp; richer eggs. The key is just to add a little bit&nbsp; of mayo. So, for about three eggs, 2 tsp of mayo.
[12:39] Let's start with the maybe the normal one. Still&nbsp; good. Classic. Oh, I don't even taste the mayo. I&nbsp;&nbsp; texturally though, it is very different. It hits&nbsp; way better. You ever go to a restaurant, you see&nbsp;&nbsp; those nice little cheese ribbons on salad? You&nbsp; might think, oh, they take a knife and they No,&nbsp;&nbsp;
[12:54] you can do that. But I think a lot of people&nbsp; have one of these. Instead, use a vegetable&nbsp;&nbsp; peeler on your cheese and guess what? You get&nbsp; stunning, beautiful ribbons of cheese. I mean,&nbsp;&nbsp; look at this. Any hard cheese this will work with.&nbsp; Parmesano, pecorino, an aged gouda, so on and so&nbsp;&nbsp;
[13:08] forth. Want to cook a great steak faster, more&nbsp; evenly, and with an amazing crust? Flip it every&nbsp;&nbsp; 30 seconds. Boil the steak a little bit rather&nbsp; than the pan. You'll get less smoke into the pan&nbsp;&nbsp; laying it away from you. If you leave the steak&nbsp; alone, the top is essentially staying cold the&nbsp;&nbsp;
[13:22] whole time, but you reach a point where heat can't&nbsp; go into the bottom of the steak any faster. So, by&nbsp;&nbsp; flipping it every 30 seconds, we're bringing heat&nbsp; to the surface of the steak as quickly as we can,&nbsp;&nbsp; turning it over, letting this side rest while heat&nbsp; still penetrates. So, we're effectively cooking&nbsp;&nbsp;
[13:36] it from both sides at the same time. You're&nbsp; going to get a lot more carryover cooking. So,&nbsp;&nbsp; if you want a rare, medium rare steak around 130&nbsp; Fahrenheit, you're going to need to pull this off&nbsp;&nbsp; when its core temperature is 105 and let it rest&nbsp; so it coasts all the way up. Don't have measuring&nbsp;&nbsp;
[13:49] cups available? Deli cups. If you don't have&nbsp; these, go get them. Half pint, one cup. Pint,&nbsp;&nbsp; two cups. A quart, four cups. Easy. Don't have a&nbsp; half pint? Fill a pint in half. Quick math. Want&nbsp;&nbsp;
[14:01] to rise dough faster, but you don't have one of&nbsp; those expensive proofers? Don't worry. Just put&nbsp;&nbsp; it in an empty oven or even a drawer with the&nbsp; light on and a mug of hot water. Close that.&nbsp;&nbsp; Let it proof. It'll probably proof twice as fast.&nbsp; Here's a way to make a slurpee without a frozen&nbsp;&nbsp;
[14:14] carbonated beverage machine. You're just going to&nbsp; need some Coca-Cola. Just take an empty bottle,&nbsp;&nbsp; add the sugar, add the guar gum, add the pectin,&nbsp; and add the yucka powder. Blend them together by&nbsp;&nbsp; shaking. You want to add the Coke to the powders,&nbsp; not the other way around. Stir that up. Pour your&nbsp;&nbsp;
[14:30] syrup in slowly so that you don't get too much&nbsp; fizzing. We've got our magic slurpee ingredients&nbsp;&nbsp; inside our carbonated Coke. Just give that a good&nbsp; shake. Gently crack it to let any air out. Tighten&nbsp;&nbsp;
[14:42] it back down. And this just needs to go into the&nbsp; freezer for a few hours. Give it a shake every&nbsp;&nbsp; hour or so to help break up those ice crystals.&nbsp; So, this has been in the freezer for about half&nbsp;&nbsp; a day. It's nice and frozen. I'm giving it a&nbsp; good shake to break up the ice. It should feel&nbsp;&nbsp;
[14:56] like you're shaking wet sand. And just going to&nbsp; crack this open. Little bit of an overflow. It's&nbsp;&nbsp; a cornstarch slurry. It'll thicken up real quick.&nbsp; Water. Corn starch. Whiskey biscuit. Drawing from&nbsp;&nbsp;
[15:12] Asian cooking techniques. It's way easier than&nbsp; making a R and it works on a variety of sauces.&nbsp;&nbsp; I got another hack for you in the middle of this.&nbsp; You ever rest your meat and it somewhat overcooks&nbsp;&nbsp; essentially suffocating. It doesn't allow for air&nbsp; flow. So, instead, rest it on a wire rack set over&nbsp;&nbsp;
[15:28] a baking sheet. This will allow air to circulate&nbsp; so it can cool a little bit and not continue to&nbsp;&nbsp; cook. The secret to a perfect French fry is&nbsp; a perfect potato. Big fast food companies can&nbsp;&nbsp; demand their potato suppliers give them perfect&nbsp; potatoes. You buy whatever potatoes are left at&nbsp;&nbsp;
[15:42] the supermarket. What makes a potato perfect?&nbsp; The right amount of dry matter content. How do&nbsp;&nbsp; you measure it? You just need some salt brine. 120&nbsp; g of salt for every liter of water. And then you&nbsp;&nbsp; just put your potatoes into the brine. Potatoes&nbsp; that sink have the right amount of dry matter&nbsp;&nbsp;
[15:56] content. Potatoes that float are floaters and&nbsp; floaters are never good. Get rid of them. Use them&nbsp;&nbsp; for mash. Just sort your potatoes into mash and&nbsp; perfect for French fries. Now take these potatoes,&nbsp;&nbsp; slice them up, blanch them, and double fry&nbsp; them because that makes for a great French&nbsp;&nbsp;
[16:10] fry. Does your at home pasta not taste as good&nbsp; as the restaurants? The key is salty water. No. How do you know if it's salted enough? You taste&nbsp; it. If it's as salty as the ocean, you're good to&nbsp;&nbsp;
[16:24] go. Before you sear your meat, always dry it off&nbsp; completely with a paper towel. Then put it in the&nbsp;&nbsp; pan. If you have a wet piece of meat, you will not&nbsp; get a good sear. That layer of liquid then has to&nbsp;&nbsp; evaporate before the heat even gets to the surface&nbsp; of your meat. And by then, it's boiled the meat&nbsp;&nbsp;
[16:38] and you'll flip it over. It'll be gray. It won't&nbsp; have a great mayard or browning. Make your sorbet&nbsp;&nbsp; fruier using fructose. Just start with about&nbsp; 500 g of ripe strawberries, 100 g of fructose,&nbsp;&nbsp; 5 g of malic acid to make it juicier and more&nbsp; delicious. And here's my secret if you're making&nbsp;&nbsp;
[16:54] this for adults. Some Agnesa bitters. The&nbsp; alcohol in the bitters is going to make this&nbsp;&nbsp; punchier. And the flavor is delicious. About 50&nbsp; g. Blend that up. Pass it through a sie. You can&nbsp;&nbsp; turn this into a sorbet just by freezing it in&nbsp; a Ninja Creamy canister because who doesn't have&nbsp;&nbsp;
[17:08] a Ninja Creamy these days? Here's the fastest way&nbsp; to clean your blender. warm water, soap, and turn&nbsp;&nbsp; on your blender. And it cleans your blades. Air&nbsp; fryers aren't known for being great at searing,&nbsp;&nbsp; but they can be with the help of some mayo. Take&nbsp; a nice pork chop, a little bit of mayo, brush that&nbsp;&nbsp;
[17:23] over. If you just put oil on this pork chop, and&nbsp; put it into a air fryer. As the juices come out&nbsp;&nbsp; of the pork, the oil is going to run off. You're&nbsp; not going to get very good heat transfer. It's not&nbsp;&nbsp; going to brown evenly. We put mayo on because it's&nbsp; emulsified. It keeps the oil in place. It also&nbsp;&nbsp;
[17:37] helps our seasoning stick. Cook that until the&nbsp; pork chop is about 135. and then and let it rest&nbsp;&nbsp; to about 145° so that it's still slightly pink&nbsp; because pink pork is actually juicy and delicious.&nbsp;&nbsp; go one way, flip your steak and go the other&nbsp; way. Create little diamond cuts. Looks like&nbsp;&nbsp;
[17:55] this. Problem. You've got a frozen turkey breast&nbsp; that you want to have for dinner. This is going&nbsp;&nbsp; to take a couple of days to thaw in a fridge.&nbsp; It'll take 6 or 7 hours to thaw in your sink.&nbsp;&nbsp; Just cook it from frozen. It's faster, juicier,&nbsp; and safer. Just put it on a roasting tray. Put&nbsp;&nbsp;
[18:08] it into a low oven at 250 degrees. It's going to&nbsp; take a couple of hours to thaw as it cooks. That's&nbsp;&nbsp; why you don't want it too hot. You do not want to&nbsp; burn the outside before the inside is thawed. Then&nbsp;&nbsp; finish cooking this turkey breast to 155 160 so&nbsp; that it's still juicy and entirely safe. And then&nbsp;&nbsp;
[18:24] when you're ready to eat, turn the oven up to 400&nbsp; 450. Finish browning that off. And there you go.&nbsp;&nbsp; Now that it's had just a couple of minutes in the&nbsp; oven, it's thought out enough that it's wet on the&nbsp;&nbsp; surface. I'm going to salt and pepper it. First,&nbsp; I'm going to remove this turkeyy's hairet. Plenty&nbsp;&nbsp;
[18:37] of salt. You can use more than you think. Some&nbsp; black pepper. Back into the oven. Couple of hours&nbsp;&nbsp; to thaw through. Finish cooking and getting up to&nbsp; temperature. And then we'll crisp it. Brown under&nbsp;&nbsp; a broiler. Now, we just need to slice. By thawing&nbsp; the turkey and cooking it straight from frozen,&nbsp;&nbsp;
[18:51] you keep about 30% more juice than if you thought&nbsp; it in your fridge and then cooked it. That's about&nbsp;&nbsp; as good as turkey gets. Having a hard time cutting&nbsp; cinnamon rolls with your regular knife? Well,&nbsp;&nbsp; you actually don't even need a knife. You just&nbsp; need unflavored dental floss. You're going to wind&nbsp;&nbsp;
[19:04] it between your fingers. Find the thickness you&nbsp; want to cut it. I'll say like right around here is&nbsp;&nbsp; now they're crossing each other. And then you're&nbsp; just going to pull both sides all the way through&nbsp;&nbsp; and across. Beautiful little cut right there. Bro,&nbsp; this is by far the best method to cutting cinnamon&nbsp;&nbsp;
[19:21] rolls I have ever found. It blows my mind every&nbsp; time. See, when you use a knife, this happens,&nbsp;&nbsp; right? You sort of squash the layers together as&nbsp; opposed to keeping them nice and intact. Sure,&nbsp;&nbsp; if your knife is really sharp, you might&nbsp; be able to saw away at it, but even then,&nbsp;&nbsp;
[19:33] you're still kind of crushing the layers. You&nbsp; see how compacted the cinnamon sugar is here&nbsp;&nbsp; versus here. You really want it to be loose. You&nbsp; really want to have some breathing room. Okay, so&nbsp;&nbsp; you're going to go to the trouble of deep frying&nbsp; at home. You've got your fresh oil hot and ready.&nbsp;&nbsp;
[19:46] The problem is fresh oil doesn't fry very well.&nbsp; The best oil is oil that is somewhat broken in.&nbsp;&nbsp; How do you break your oil in? Save some used oil&nbsp; and pour a little bit of that used oil into the&nbsp;&nbsp; fresh oil. The used oil has plenty of the natural&nbsp; emulsifiers that are formed when oil is used.&nbsp;&nbsp;
[20:01] Adding them to the fresh oil is going to help it&nbsp; fry your food better, so you get a golden brown,&nbsp;&nbsp; even crust and none of that splotchiness. And now&nbsp; this oil is ready to fry some great battered fish.&nbsp;&nbsp; Gluten is the enemy of crispy batters. Vodka is&nbsp; the secret to a better batter. Here's how. 200&nbsp;&nbsp;
[20:17] g of allpurpose flour. 200 g of rice flour makes&nbsp; it crispier. A teaspoon of baking powder. So, I'm&nbsp;&nbsp; going to stir my vodka into my dry ingredients.&nbsp; Since this is going to be for fish, I'm going&nbsp;&nbsp; to add about 300 ml of beer. This should have the&nbsp; consistency of a thin pancake batter. Then into my&nbsp;&nbsp;
[20:33] batter and into some frying oil that's been broken&nbsp; in at about 400° F. Look at that. Got these extra&nbsp;&nbsp; crispy bits here. That fish is going to be perfect&nbsp; on the inside. And that is light and delicate. Not&nbsp;&nbsp;
[20:45] going to be stodgy at all. That fish is still&nbsp; juicy in the center. Perfectly cooked. And my&nbsp;&nbsp; batter isn't doughy. It's just crisp and delicious&nbsp; all the way through. You ever add tomato paste,&nbsp;&nbsp;
[20:59] but it doesn't quite add the flavor you thought it&nbsp; would? Instead, try doing this. Cook your tomato&nbsp;&nbsp; paste first. Never just add it to a finished dish&nbsp; and call it a day. But add it to an empty pan,&nbsp;&nbsp; whatever your aromatics are. In this case, I'm&nbsp; making a vodka pasta, so I've got garlic and&nbsp;&nbsp;
[21:13] shallots. I'll add my tomato paste. And you&nbsp; cook that tomato paste way down. Medium heat,&nbsp;&nbsp; sauté, stirring often until it's deeply, deeply&nbsp; caramelized, about 2 to 4 minutes. You'll know&nbsp;&nbsp; once it starts to stick to the bottom of the pan&nbsp; like this. Now you can add whatever sauce, cream,&nbsp;&nbsp;
[21:28] broth, or whatever you're using tomato paste for.&nbsp; Just make sure to cook it down first. This is what&nbsp;&nbsp; adds the flavor to the tomato paste and you're&nbsp; cooking off the water that's getting in the way of&nbsp;&nbsp; the flavor. When you deep fry, shallow, whatever,&nbsp; you will probably end up with a bunch of oil that&nbsp;&nbsp;
[21:42] is dirty and looks like this with schmutz in it.&nbsp; You probably want to throw this oil out. But don't&nbsp;&nbsp; do that. Save this oil. You can rescue it. You&nbsp; just need a little bit of this, some gelatin,&nbsp;&nbsp; and a little bit of hot water. Dissolve the&nbsp; gelatin in the hot water. Stir it into that deep&nbsp;&nbsp;
[21:55] frying oil. Now you just let it sit. What's going&nbsp; to happen is the gelatin in water is going to pull&nbsp;&nbsp; out all of the debris, all of the dirty stuff in&nbsp; the oil. It's going to settle to the bottom. You&nbsp;&nbsp; can leave it in the fridge so that that gelatin&nbsp; gels and then just pour off your perfectly clean&nbsp;&nbsp;
[22:08] reusable oil, which will in fact actually fry&nbsp; better because this oil has been slightly used.&nbsp;&nbsp; There we go. All of the schmutz, all of that&nbsp; gelatin and water has settled to the bottom,&nbsp;&nbsp; leaving us with very clean oil on the top. I&nbsp; could leave this in the fridge and let this gel&nbsp;&nbsp;
[22:21] and solidify. But if I'm in a rush, I can just&nbsp; pour the oil. Use a strainer to catch any loose&nbsp;&nbsp; bits that happen to come through. And there we go.&nbsp; Clean, refreshed oil with the help of a little bit&nbsp;&nbsp; of gelatin. Ready to fry a second time. Don't want&nbsp; to damage your nice countertops, but you got a&nbsp;&nbsp;
[22:34] lot of crumbs. Use a squeegee. Not a scratch. Add&nbsp; instant umami, more specifically flavor to things.&nbsp;&nbsp; Either add Shiraashi soup noodle base. Just adds a&nbsp; nice savory flavor to things. My favorite MSG. You&nbsp;&nbsp;
[22:48] can apply this to literally everything. Let's say&nbsp; you're making a nice little sauce for a sandwich.&nbsp;&nbsp; too. That's pretty common, right? Mix it together.&nbsp; Oh, yeah. It tastes all right. It tastes pretty&nbsp;&nbsp; good, but it could be better. Instead, you could&nbsp; add a pinch of MSG. Or you could add a little&nbsp;&nbsp;
[23:03] squirt of shiashi. You know, about a teaspoon. And&nbsp; then, if you're making a little sandwich, guess&nbsp;&nbsp; what you do with the sauce? You put the sauce on&nbsp; the sandwich. Maybe add a little turkey to the&nbsp;&nbsp; sandwich. Add a nice little piece of lettuce. Bada&nbsp; bing, bada boom. You got a quick little sandwich&nbsp;&nbsp;
[23:15] with a little extra flavor. The secret to nacho&nbsp; cheese that melts like the store-bought stuff&nbsp;&nbsp; but tastes like real cheese because it's made with&nbsp; real cheese is Alka-Seltzer. Get the stuff without&nbsp;&nbsp; the aspirin in it or if it's Cinco de Mayo, get&nbsp; the stuff with the aspirin in it. You will need&nbsp;&nbsp;
[23:28] three Alka-Seltzer tablets, six teaspoons&nbsp; of vinegar. This reaction is going to create&nbsp;&nbsp; sodium citrate. Sodium citrate is the secret&nbsp; ingredient that makes melt so well, and it's&nbsp;&nbsp; what's going to make our nacho cheese sauce uber&nbsp; melty. Let this react. Once it's fully reacted,&nbsp;&nbsp;
[23:42] we just add it to a sauce pot over low heat. We&nbsp; add 6 ounces of cheese a little bit at a time,&nbsp;&nbsp; just like you're making fondue. Let that melt&nbsp; slowly. Water, add enough to the consistency&nbsp;&nbsp; you like. You can make it as thin or as thick&nbsp; as you want just by adding more or less liquid.&nbsp;&nbsp;
[23:58] Cheese doesn't melt like that without sodium&nbsp; citrate. And you can either buy sodium citrate&nbsp;&nbsp; or you can make it with Alka-Seltzer. There is&nbsp; your own nacho cheese sauce that tastes like&nbsp;&nbsp; real cheese with a little help from Alka-Seltzer.&nbsp; Groceries are getting expensive, so this is how&nbsp;&nbsp;
[24:11] you keep your food costs low at home. You could&nbsp; take your leftover scraps, put them in a jar,&nbsp;&nbsp; and save them for soup or stock. All these scraps&nbsp; are going to add a huge depth of flavor to your&nbsp;&nbsp; stock. Dredging chicken and your hands get all&nbsp; clumped up and messy, and it's just gets harder&nbsp;&nbsp;
[24:23] and harder to dredge. The hack is use one hand&nbsp; for dry stuff and the other hand for wet stuff.&nbsp;&nbsp; Never mix the two. So, I'll take my wet chicken&nbsp; and put it in my dry batter. Then, I'll swap&nbsp;&nbsp; to my dry hand, coat the chicken with flour, and&nbsp; then toss it to coat fully and beautifully. Then,&nbsp;&nbsp;
[24:38] I have a nice coated piece of fried chicken.&nbsp; Now, if you mix the two, if I decided to dredge&nbsp;&nbsp; and then go back over here, and then dredge again&nbsp; with yet again the same hand, look what happens.&nbsp;&nbsp;
[24:51] sweet and sour candy? Of course you do. It's&nbsp; delicious. The secret is to mix a fruit acid&nbsp;&nbsp; with your sugar. Malic acid is a naturally&nbsp; occurring sugar found in apples, cherries,&nbsp;&nbsp;
[25:03] and other delicious fruits. Just mix it with a&nbsp; couple of tablespoons of sugar. You can do this to&nbsp;&nbsp; taste. You can make it as sour or as sweet as you&nbsp; like. It's going to make these berries juicy and&nbsp;&nbsp; delicious like candy. Just over my strawberries.&nbsp; Give them a toss. Better than sweet and sour&nbsp;&nbsp;
[25:19] candy. Take that malic acid and combine them with&nbsp; sweet summer fruit to make them like candy. So,&nbsp;&nbsp; of limp. Here's how to bring them back to life.&nbsp; Ice water. Herbs in the ice water. Let them sit&nbsp;&nbsp;
[25:32] for a few seconds. Spread them out and then remove&nbsp; them and drain on a paper towel. Good as new. Is&nbsp;&nbsp; your ice cream hard to scoop? Dip your ice cream&nbsp; scoop in warm water for a few minutes, then give&nbsp;&nbsp; it a go. Oh yeah. Oh yeah. Look at that. Hack. You&nbsp; want to maximize your flavor of herbs? Add it at&nbsp;&nbsp;
[25:48] the very end. Add your herbs later. So my stock&nbsp; is done. I've turned off the heat, but it's still&nbsp;&nbsp; very hot. I take my fresh herbs, bruise them or&nbsp; crack them open, put them in the stock, let the&nbsp;&nbsp; stock rest for about 10 minutes. That will be the&nbsp; most amount of flavor you get out of those herbs.&nbsp;&nbsp;
[26:02] If you can whisk eggs and boil water, you can&nbsp; make a perfect Parisian omelette. This is going&nbsp;&nbsp; to look crazy. Three eggs. Boiling water. Pour&nbsp; it in. It's going to look like a mess. Cover it.&nbsp;&nbsp; The omelette rises to the top. We're just going&nbsp; to decant off some of the water. Sie, clean tea&nbsp;&nbsp;
[26:19] towel. Just shape it with the tea towel. And I'm&nbsp; just going to roll that out onto the plate. Some&nbsp;&nbsp; butter. A little bit of flaky salt. That is light,&nbsp; fluffy, perfectly cooked all the way through. Oo,&nbsp;&nbsp;
[26:33] that is a delicious Parisian style omelette made&nbsp; by poaching. the easiest herb oil. Now, you want a&nbsp;&nbsp; nice little green herb oil. Very simple, right?&nbsp; Pick your green herbs, something tender, like&nbsp;&nbsp; parsley, for example. Maybe you want some chives.&nbsp; Add some chives in there, too. Now, you'll see&nbsp;&nbsp;
[26:47] all be done in a blender. Top that off with some&nbsp; neutral tasting oil. And then all you're going to&nbsp;&nbsp; do is blend that on high, letting it run and run&nbsp; and run until it reaches a temperature of around&nbsp;&nbsp;
[27:00] 149° Fahrenheit. Take it out, strain through a&nbsp; fine mesh strainer with a cheesecloth set into it.&nbsp;&nbsp; And that's herb oil. Ever feel like your cutting&nbsp; takes forever? A chef once told me, "The less you&nbsp;&nbsp; lot of something, repeat the same motion before&nbsp; you move on to the next step. Finish it all,&nbsp;&nbsp;
[27:17] then put your knife down. So, for example, cutting&nbsp; onions, instead of cutting both ends of one onion&nbsp;&nbsp; and then peeling it, see how I put my knife down?&nbsp; No. Cut all the ends, then put your knife down,&nbsp;&nbsp;
[27:29] then you do the next motion. It's more efficient.&nbsp; Trust me. Don't want to deal with chopping onions,&nbsp;&nbsp; put them in a food processor. Nobody cares&nbsp; about knife cuts in a meatball or a sauce.
[27:41] Have you ever wondered how they take mandarins&nbsp; that look like this and turn them these perfectly&nbsp;&nbsp; pith-free jewel like mandarins in a can? The&nbsp; secret is a helper enzyme, pectinex. Let me show&nbsp;&nbsp; you the trick. Start by peeling the skin off your&nbsp; citrus fruit. You can leave them whole or break&nbsp;&nbsp;
[27:56] them down into individual segments. I'm going to&nbsp; add just enough water to cover while weighing the&nbsp;&nbsp; amount of water I added. In this case, 400 g.&nbsp; And I'm going to add 1% of pectinex by weight.&nbsp;&nbsp;
[28:08] So that's 4 g. Cover that with a lid. Give it a&nbsp; swirl to stir the enzyme around into the water.&nbsp;&nbsp; Leave this in your fridge overnight. And let me&nbsp; show you what you get. After an overnight soak,&nbsp;&nbsp; all of the pith has been broken down by the&nbsp; enzyme and you're left with clean mandarins.&nbsp;&nbsp;
[28:22] You can just give them a little rinse off to make&nbsp; them perfect. This works for any citrus fruit.&nbsp;&nbsp; you could sauté, you could boil with broth,&nbsp; whatever. Find a way to cook your vegetables way,&nbsp;&nbsp;
[28:35] way, way, way, way softer. I've got tomatoes. I've&nbsp; got some red bell pepper that's been simmering in&nbsp;&nbsp; the pot. If you have a stick blender, just give&nbsp; that a quick run through. Now, at this point,&nbsp;&nbsp; touch of olive oil. That's just going to make it a&nbsp; little bit richer, a little bit creamier, a little&nbsp;&nbsp;
[28:52] smoother. You have a beautifully smooth, delicious&nbsp; instant soup. Shout out to restaurants for that&nbsp;&nbsp; one. Now, I might not be a vegan or a vegetarian.&nbsp; But if you are or you like to cook tofu, always do&nbsp;&nbsp; this first. Dry and press it. One paper towel, set&nbsp; your tofu on top, place another on top of that,&nbsp;&nbsp;
[29:09] and put any weight directly over it. Ideally, this&nbsp; is a chef's press. Could be a container of heavy&nbsp;&nbsp; berries. But you dry it and press it in the fridge&nbsp; overnight before you cook it, sear it, fry it.&nbsp;&nbsp; Otherwise, I'll show you the difference. So you&nbsp; end up with a much better product here because on&nbsp;&nbsp;
[29:23] one end the drained and pressed one has a lot less&nbsp; moisture on the surface and on the inside. So it's&nbsp;&nbsp; one that hasn't been drained as well. It doesn't&nbsp; get enough color and browning. Try and press your&nbsp;&nbsp;
[29:35] tofu. When you're making pio, you got to cut the&nbsp; butter into little even pieces. It's never even.&nbsp;&nbsp; It's inconsistent. So take your butter, put it&nbsp; in the freezer, then grate it. You get consistent&nbsp;&nbsp; little butter pieces. Consistent. Don't have a&nbsp; piping bag? Okay. Well, what about just a regular&nbsp;&nbsp;
[29:49] plastic bag? Take a Ziploc bag, plastic bag of&nbsp; some sort. A storage ziplo really. Fill it up with&nbsp;&nbsp; whatever batter or whatever you need a piping bag&nbsp; for. And now you cut that tip and you essentially&nbsp;&nbsp; have a piping bag right here. Which brings me to&nbsp; the next one. Everybody loves a perfectly circular&nbsp;&nbsp;
[30:03] pancake. But what could make that? Well, actually&nbsp; a piping bag or our makeshift one. Cut the tip,&nbsp;&nbsp; hot pan, and just pipe it in. It's so circular.&nbsp; Sousid has a reputation for being too slow. These&nbsp;&nbsp;
[30:16] chicken breasts take over an hour. way too long&nbsp; for a quick meal on a Tuesday night. Not anymore.&nbsp;&nbsp; Not with this simple technique. If you want your&nbsp; chicken breast a nice, juicy, delicious at 155°,&nbsp;&nbsp; start with your water bath 20° hotter, 175. Drop&nbsp; your chicken breasts in. Don't worry, they're not&nbsp;&nbsp;
[30:32] to that sousvid temperature without having to&nbsp; wait around forever. When the timer goes off,&nbsp;&nbsp; just turn the bath down to a couple degrees above&nbsp; your target temperature and add some ice to get&nbsp;&nbsp;
[30:45] that bath down to that temperature so that you&nbsp; don't overcook your breast. By starting hotter,&nbsp;&nbsp; temperature faster, saving you all that time&nbsp; and getting these chicken breasts done in half&nbsp;&nbsp;
[30:57] the time of traditional sousie. And there you&nbsp; go. Sousie chicken breast done in 30 minutes,&nbsp;&nbsp; not an hour. And all these need now is a quick&nbsp; sear off on the grill. These are two hacks for&nbsp;&nbsp; one. caramelizing onions significantly faster.&nbsp; If you're doing a caramelized onion, normally&nbsp;&nbsp;
[31:10] they take about an hour to do. So instead,&nbsp; here's what you do to kickstart it. Hot pan,&nbsp;&nbsp; little bit of oil or butter, your onion. A lot&nbsp; of the time people would salt it and you cook it&nbsp;&nbsp; down. You let the natural sugars caramelize. But&nbsp; if you add a touch more sugar to those onions,&nbsp;&nbsp;
[31:23] not much, just a pinch, okay? Just a pinch along&nbsp; with your salt. Stir that together. That little&nbsp;&nbsp; speed up the process of caramelization. Second&nbsp; hack to caramelizing onions faster. You could&nbsp;&nbsp;
[31:37] leave this on a low heat and then just let it&nbsp; slowly caramelize. Instead of it taking an hour,&nbsp;&nbsp; it might take 45, maybe 30. But what if you&nbsp; wanted to take 15 minutes? Turn the heat up to&nbsp;&nbsp; medium medium high. Let them sit for a couple of&nbsp; minutes and they'll start to look like this. Okay,&nbsp;&nbsp;
[31:50] pan of fawn. Add a touch of water. Just a splash,&nbsp; like a tablespoon. And delaze that. Let the water&nbsp;&nbsp; evaporate. And then let that cook down again and&nbsp; let it burn again. Then a few minutes later starts&nbsp;&nbsp;
[32:04] to burn again. And guess what? You're going to&nbsp; delaze again. Reduce all that water out. Scrape&nbsp;&nbsp; up the brown bits on the bottom. And you can&nbsp; see we're already like halfway to a caramelized&nbsp;&nbsp; look in like 5 minutes. Rinse and repeat that for&nbsp; another 5 or so minutes. And in 10 to 15 minutes&nbsp;&nbsp;
[32:16] total, you have essentially a caramelized onion.&nbsp; Similar flavor, but a little bit less cooked. It&nbsp;&nbsp; works if you're in a rush. I've got a bonus hack&nbsp; for you. I'm wearing something different. It says&nbsp;&nbsp; team water. The hack is if you donate $1, you&nbsp; give one person water for a year. 100% of the&nbsp;&nbsp;
[32:32] water to communities around the world for decades.&nbsp; The goal is to raise $40 million. So, if you want&nbsp;&nbsp; to help out, if you want to participate in this,&nbsp; all you got to do is donate. Donate $1, give one&nbsp;&nbsp;
[32:46] water. Want to vacuum seal a steak but don't have&nbsp; any fancy equipment? Ziploc bag, add some fat,&nbsp;&nbsp; add some herbs because it's more delicious this&nbsp; way. And then use the Archimedes principle. and&nbsp;&nbsp;
[32:58] some water. Crack a corner. Push that bag all&nbsp; the way down to squeeze out the air using the&nbsp;&nbsp; water to displace it. Make sure it's closed. And&nbsp; there you go. Vacuum sealed without any fancy&nbsp;&nbsp; equipment. This is great for sousvid or if you&nbsp; just want something to stay fresher in the fridge&nbsp;&nbsp;
[33:13] for longer. Hollands has a reputation for being&nbsp; incredibly finicky. You just need to stand at&nbsp;&nbsp; the stove stirring and if you look at it wrong, it&nbsp; breaks. Not anymore. At least if you have sousvid&nbsp;&nbsp; ziplockc style bag, plenty of butter. Add your egg&nbsp; yolks. salt because seasoning is delicious. Shout&nbsp;&nbsp;
[33:28] and vinegar reduction that of course you've&nbsp; prepped out in advance and a squeeze of lemon&nbsp;&nbsp; juice. Just put that all into a sousie water bath&nbsp; at 165° Fahrenheit. The sousvid is going to melt&nbsp;&nbsp; the butter. It's going to dene the proteins in&nbsp; the egg yolk so that it is primed to just emulsify&nbsp;&nbsp;
[33:44] perfectly when you take the next step which is&nbsp; dump it all in a blender and just blend. Then you&nbsp;&nbsp; have bulk Holland days on demand that is perfectly&nbsp; silky smooth every time without any worry. Perfect&nbsp;&nbsp; for those of you who work brunch. Coaching an egg&nbsp; and it falls to pieces. Here's a key. Two things.&nbsp;&nbsp;
[33:59] Number one, salt. Number two, a splash of vinegar&nbsp; helps the whites congeal. Cracked egg. Give it a&nbsp;&nbsp; stir and drop your egg in. There you go. Perfectly&nbsp; poached egg. Do you have a stained and smelly&nbsp;&nbsp; cutting board? Use lemon and salt to make a scrub&nbsp; to refresh and clean it. So, throw some salt on&nbsp;&nbsp;
[34:13] your cutting board. Squeeze a little bit of lemon&nbsp; juice. Open up your lemon. Just go to just go to&nbsp;&nbsp; town. The salt works as an abrasion. The lemon&nbsp; works as a refresher. clean and fresh. This is&nbsp;&nbsp;
[34:25] a big one. Whenever you're cooking, always have a&nbsp; dry towel and a wet towel. Why? Maybe your knife&nbsp;&nbsp; is a little dirty. Wet towel to clean it off. Dry&nbsp; towel to dry it off. You always are prepared for&nbsp;&nbsp; any situation. Dry towel for dry ingredients like&nbsp; breadcrumbs. And a wet towel for wet ingredients&nbsp;&nbsp;
[34:40] like umami sauce. Shout out to Kimono Mom. Wipe&nbsp; that up. Oh no, this is dirty. And now it's not.&nbsp;&nbsp; Here's a quick hack for making some. Rather than&nbsp; rolling it out and cutting them down by hand, just&nbsp;&nbsp; get yourself a piping bag and some string. Check&nbsp; this out. So, I'm just piping these out to length&nbsp;&nbsp;
[34:53] using the string to cut them off right into the&nbsp; simmering water. And I will strain them out onto&nbsp;&nbsp; an oiled sheet tray. Keep them from sticking. And&nbsp; then quickly cook them off in some brown butter to&nbsp;&nbsp; halfway through, oh snap, I'm missing something?&nbsp; Let's prevent that by melass. Put everything in&nbsp;&nbsp;
[35:12] its place. For example, here I have a recipe for&nbsp; vodka pasta. Have everything already measured out.&nbsp;&nbsp; There's no need for me to stop halfway through&nbsp; and be like, "Oh, snap. Let me grab a teaspoon. Oh&nbsp;&nbsp; snap, where's the garlic? With everything in front&nbsp; of me, I can cook without stopping. Efficiency.&nbsp;&nbsp;
[35:26] Here's how to char peppers quickly. You could use&nbsp; a broiler. You could just kind of bake them in a&nbsp;&nbsp; be a campfire or on a grill or directly over your&nbsp; kitchen stove. Turn your kitchen burner on maximum&nbsp;&nbsp;
[35:41] heat and place your pepper directly on top of&nbsp; the grates. Want to speed that up even more? You&nbsp;&nbsp; could even add a blowtorrch in the equation if you&nbsp; have one. This will char your pepper much faster.&nbsp;&nbsp; Bonus hack. Don't wash the skins off your charred&nbsp; peppers. Instead, take a damp paper towel and then&nbsp;&nbsp;
[35:55] just wipe the char off. You see, if you wash&nbsp; it off, you're washing all those nice pepper&nbsp;&nbsp; flavors off. Now, you're left with a pepper with&nbsp; maximum flavor. Nobody likes a cold steak or a&nbsp;&nbsp; warm salad. So, to solve that, put your hot food&nbsp; on hot plates, put your cold food on cold plates.&nbsp;&nbsp;
[36:09] Let's maximize your eating experience. Throw your&nbsp; plates in the oven. The hotter your oven is, the&nbsp;&nbsp; less time you want to put it in there for. About&nbsp; 5 minutes or so, give or take. For cold plates,&nbsp;&nbsp; here's a problem. You wrap it in plastic wrap,&nbsp; right? Or you put it in a plastic baggie. It molds&nbsp;&nbsp;
[36:25] faster that way. You want to store it longer, all&nbsp; you got to do is take a block of cheese, place it&nbsp;&nbsp; in some parchment paper, fold the sides over to&nbsp; then enase the cheese. Now, you could leave it&nbsp;&nbsp; like this, but just to keep it extra airtight, you&nbsp; can also put it in a layer of foil. This will keep&nbsp;&nbsp;
[36:40] it better for longer in your refrigerator. So,&nbsp; you're grating a little bit of parmesano, maybe&nbsp;&nbsp; some pecarino, and you got this down to the nub.&nbsp; Don't throw this away. First of all, save it in&nbsp;&nbsp; a bag. Leave it in your fridge. If you're making&nbsp; some chicken stock, snap it, throw it in there,&nbsp;&nbsp;
[36:52] rich umami, a little bit of cheesiness, and just&nbsp; some general overall depth. And for example, this&nbsp;&nbsp; would be a great stock to use in a risoto. Brazed&nbsp; vegetables can be delicious, but way too often&nbsp;&nbsp;
[37:05] they just have this stewed texture and no flavor.&nbsp; There's actually a secret for getting that melt&nbsp;&nbsp; inyou mouth texture, but keeping all of the fresh&nbsp; flavor of that vegetable. Take something like&nbsp;&nbsp; finel. The trick is to just microwave it and let&nbsp; it steam in its own juices. I'm add just a little&nbsp;&nbsp;
[37:19] bit of water. Plenty of Evo. A little bit of salt&nbsp; because it makes everything taste better. Covered&nbsp;&nbsp; in a microwave safe container into the microwave.&nbsp; Everybody's microwave is a little bit different,&nbsp;&nbsp; so your exact time may vary, but I'm going to&nbsp; start with about 4 minutes. And then after that,&nbsp;&nbsp;
[37:35] I'll check the texture and give it 30 second&nbsp; bursts until it gets that melt inyou mouth texture&nbsp;&nbsp; while keeping all of the fresh anesy flavor of&nbsp; this bulb of fennel. Careful when opening. It is a&nbsp;&nbsp; little steamy. Still got that vibrant spring green&nbsp; flavor. Hasn't broken down to brown, but I can&nbsp;&nbsp;
[37:49] just see by poking at this, even the root bulb is&nbsp; nice and tender. It's soft. It's still slightly al&nbsp;&nbsp; dente. Has that really fresh flavor. And it took&nbsp; about 4 minutes in the microwave. Want to blanch a&nbsp;&nbsp; small amount of vegetables, but don't want to deal&nbsp; with the pot, the strainer, this, this, that bowl?&nbsp;&nbsp;
[38:04] You can do it all in one bowl with a water kettle.&nbsp; This only works with a small amount of vegetables,&nbsp;&nbsp; but let's say you've got enough green beans for&nbsp; two to four people, or any vegetable really. Large&nbsp;&nbsp; bowl, tea kettle, boiling water. Take it off.&nbsp; Pour just enough boiling water on top to cover the&nbsp;&nbsp;
[38:16] vegetables. Cover with plastic wrap. And then let&nbsp; that sit for about 3 to 5 minutes. Now after that,&nbsp;&nbsp; take the plastic wrap off. You already got a&nbsp; bowl. You already got water in it. Just dump&nbsp;&nbsp; ice directly over it. Toss. And now you have&nbsp; ice water. Let those cool down. And in about 30&nbsp;&nbsp;
[38:31] seconds, you have a beautiful ice cold blanched,&nbsp; tender, still retaining crunch vegetable. Wrapping&nbsp;&nbsp; celery in paper towels or plastic, make it&nbsp; flimsy. Wrap it in foil. The foil helps retain the&nbsp;&nbsp;
[38:43] moisture, allowing your celery to stay crispy. You&nbsp; ever make a cucumber salad and you let it sit and&nbsp;&nbsp; it just becomes a watery mess? Do this first. Once&nbsp; you've cut your cucumbers, before you dress them,&nbsp;&nbsp; first season them lightly with salt and then toss&nbsp; them together. Let them sit for about 5 minutes.&nbsp;&nbsp;
[38:58] Then squeeze them and that'll drain them of their&nbsp; excess water. Then dress them. Don't know when to&nbsp;&nbsp; throw away your food? Before you put your stuff&nbsp; away, label it with the date you're going to&nbsp;&nbsp; throw it away. Less thinking. Bread stails&nbsp; as it sits around. Stale bread sucks. It's&nbsp;&nbsp;
[39:10] easy to fix. When bread sits around, it actually&nbsp; gets heavier. It absorbs water out of the air,&nbsp;&nbsp; and it tastes dry because the starch granules&nbsp; crystallize. We can undo that process, and it's&nbsp;&nbsp; easy. Just take your stale bread, wrap it in some&nbsp; foil, put it into an oven at about 300° F or so,&nbsp;&nbsp;
[39:28] just long enough to warm the bread through.&nbsp; It will drive off the excess moisture. It will&nbsp;&nbsp; melt those starch crystals, and it will make this&nbsp; bread not suck. Into the oven. It's going to take&nbsp;&nbsp; about an hour. The bread's a foam. doesn't heat&nbsp; quickly. Oh, nice and soft. Take the foil off.&nbsp;&nbsp;
[39:43] Let that cool a little bit before eating it. But&nbsp; there's your refreshed, no longer stale bread. You&nbsp;&nbsp; want to keep your mushrooms from being moldy and&nbsp; slimy? Store them in a paper bag cuz plastic bags&nbsp;&nbsp; trap the moisture and they get all sticky. Paper&nbsp; allows the mushrooms to breathe, allowing a little&nbsp;&nbsp;
[39:57] bit more shelf life. Storing homemade sauces is&nbsp; messy and inefficient. I love my deli containers,&nbsp;&nbsp; but instead store them in squirt bottles. If&nbsp; you store them in squirt bottles, it's the same&nbsp;&nbsp; concept. I mean, they're going to stay completely&nbsp; airtight. You can leave them in the fridge. Now,&nbsp;&nbsp;
[40:10] they store easily and they're immediately ready&nbsp; to use whenever you need to. I spilled, but it&nbsp;&nbsp; it is ready. But it doesn't stop there. You can&nbsp; also do this with the things that you regularly&nbsp;&nbsp; use every day, like oils. That way, anytime you go&nbsp; to cook, ready to go. You don't need to unscrew a&nbsp;&nbsp;
[40:24] bottle. You just squirt it in. You're good to go.&nbsp; This is what restaurants do. Once you've finished&nbsp;&nbsp; your delicious rotisserie chicken, here's how you&nbsp; turn it into a restaurantw worthy chicken stock&nbsp;&nbsp; in under an hour with your Instant Pot. Yes, an&nbsp; Instant Pot. chicken carcass in. If you got some&nbsp;&nbsp;
[40:38] remnants, scrape them in, too. Don't worry if&nbsp; it's been in people's mouths. You're going to&nbsp;&nbsp; pressure cook this. It's going to be sterile. Add&nbsp; just enough water. You don't want to quite cover&nbsp;&nbsp; it. There you go. Lid on. Pressure cook for about&nbsp; 1 hour. 1 hour later. Strain that off. M. That is&nbsp;&nbsp;
[40:54] and make it a cheffy cons, all you need to do is&nbsp; freeze it. Get yourself an ice cube tray. Pour&nbsp;&nbsp; the chicken stock into the ice cube tray. We're&nbsp; going to freeze this. I'm going to show you how&nbsp;&nbsp;
[41:07] we ice filter this to get a cons so clear you'd&nbsp; think it's chicken bourbon. Now that you've frozen&nbsp;&nbsp; your chicken stock, just demold them. Pile these&nbsp; into an appropriate device with a coffee filter.&nbsp;&nbsp; There you go. Just stack them up. This is going&nbsp; to go into the fridge overnight. As the ice thaws,&nbsp;&nbsp;
[41:22] it's going to self-filter, self-clarify,&nbsp; self-conentrate into chickeny clarified&nbsp;&nbsp; deliciousness. You want clear and better tasting&nbsp; stock, you have to skid the impurities. So,&nbsp;&nbsp; right off the top, all those impurities suck up&nbsp; your flavor that you want to keep. You're looking&nbsp;&nbsp;
[41:36] for that scum, cloudy, nasty stuff off the top.&nbsp; All you got to do is just skim it with a little&nbsp;&nbsp; strainer. Do this throughout your whole cooking&nbsp; process. You'll have a clear, flavorful broth.&nbsp;&nbsp; I'm a firm believer that a rice cooker is the end&nbsp; all be all of great rice. But what if you don't&nbsp;&nbsp;
[41:49] Rice into your pot. We're going to fill this with&nbsp; water. Going to get in there, agitate your rice,&nbsp;&nbsp; carefully drain off the water not to get any of&nbsp; the rice out. Fill it up again. And then just&nbsp;&nbsp; repeat that process until your rice water runs&nbsp; clear. Here's the real key. You're going to then&nbsp;&nbsp;
[42:04] spread your rice out into an even layer that coats&nbsp; the bottom of the pan. And then from there, you're&nbsp;&nbsp; going to add just enough water until when you&nbsp; touch the rice with your finger, that water comes&nbsp;&nbsp; just up to your first knuckle. Now take that to&nbsp; the stove, cover with a lid, bring it up to heat,&nbsp;&nbsp;
[42:17] medium high, and then bring it to a boil. And now&nbsp; once that comes to a boil, you're going to take a&nbsp;&nbsp; lid, place the lid directly on top, and then cut&nbsp; your heat off, and let it steam for around 20&nbsp;&nbsp; to 25 minutes, depending on how much rice is in&nbsp; there. Then you can take the lid off, check it,&nbsp;&nbsp;
[42:31] through. Then once that timer is up, open up the&nbsp; lid. Looks like the rice is cooked. But first,&nbsp;&nbsp; you always want to check. So fluff it, and always&nbsp; have a little taste. Make sure that it's cooked&nbsp;&nbsp;
[42:43] but it is pretty darn close. So, you make a&nbsp; beautiful lasagna, you take it out of the oven,&nbsp;&nbsp; you immediately cut into it and serve it, and&nbsp; it just kind of falls flat all over the plate.&nbsp;&nbsp; It almost unravels. That's because you're doing it&nbsp; wrong. You have to let it rest for about 10 to 15,&nbsp;&nbsp;
[43:00] sometimes up to 20 minutes if it's really thick&nbsp; before you cut into it. Here's what it looks like&nbsp;&nbsp; cut into fresh. Now, we've let this rest a little&nbsp; bit, and I can already tell just by cutting it&nbsp;&nbsp; that it's going to hold nicely together. And look&nbsp; at that. You can see all the layers. It's still&nbsp;&nbsp;
[43:12] nice and hot. Set it on a plate. Is this like a&nbsp; mindbending hack? No. But if you want to serve&nbsp;&nbsp; people a really nice even slice of lasagna,&nbsp; this is the only way to do it. You must rest&nbsp;&nbsp; it. Otherwise, yeah, if it's really saucy, it's&nbsp; going to be even worse than this. It's going to&nbsp;&nbsp;
[43:25] fall all over the place. Here's how to remove the&nbsp; pulp from any juice. You just need the help of&nbsp;&nbsp; a naturally occurring enzyme, pectinise, often&nbsp; sold as pectinex. You can find this on Amazon.&nbsp;&nbsp; Start with about half a liter of juice. About&nbsp; half a teaspoon of the pectin enzyme into the&nbsp;&nbsp;
[43:39] juice. Swirl that around. Then put this in the&nbsp; fridge and wait. The enzyme is going to break&nbsp;&nbsp; down the pectin. That's the pulp that's making the&nbsp; juice cloudy and we're going to be able to strain&nbsp;&nbsp; this out and get clarified juice. Here you go, a&nbsp; day later. You can see the juice is very clear,&nbsp;&nbsp;
[43:52] still tinted orange on top. All the pulp has&nbsp; settled to the bottom. We just need to strain&nbsp;&nbsp; this through a coffee filter to finish catching&nbsp; any of the pulp to get our clarified juice. And&nbsp;&nbsp; since it's Sunday somewhere, some champagne, my&nbsp; clarified orange juice mimosa. Delicious. Pickling&nbsp;&nbsp;
[44:09] something taking too long. Here's how restaurants&nbsp; do it instantly. If you have a vacuum sealer,&nbsp;&nbsp; fill a vac bag with your cucumbers that are&nbsp; sliced. Add in a splash of pickling liquid. Open&nbsp;&nbsp; up a vac sealer and give them a good oldfashioned&nbsp; suck. Not only do they look cool, but they're now&nbsp;&nbsp;
[44:24] instantly pickled. Cutting desserts can be really&nbsp; messy. To solve that, run your knife through some&nbsp;&nbsp; warm water and give it a wipe before each slice.&nbsp; Cuts like butter. Clean cut. For precision plating&nbsp;&nbsp; or precision anything in the kitchen, I get&nbsp; made fun of for this, but honestly, I got chunky&nbsp;&nbsp;
[44:38] fingers. Sometimes with all the caffeine I drink,&nbsp; I'm a little shaky. So, culinary tweezers very&nbsp;&nbsp; underrated. So, in the case of let's say you're&nbsp; plating a basic crudeo, you've got your nice herb&nbsp;&nbsp; oil on there and that looks all nice and pretty.&nbsp; What about all the little things like carefully&nbsp;&nbsp;
[44:52] daintily placing some jalapeno or some dainty&nbsp; herbs? All that is done much more effectively when&nbsp;&nbsp; you're using tweezers versus when I'm grabbing&nbsp; this and pinching this and trying to lay it ever&nbsp;&nbsp; so perfectly. The precise movements can be done&nbsp; with something much more precise. For easier meat&nbsp;&nbsp;
[45:08] grinding and to prevent the fat from emulsifying&nbsp; and melting, make sure your meat is cold and your&nbsp;&nbsp; grinder parts are cold. I put the grinder parts&nbsp; in the freezer. As you can see, the fat still&nbsp;&nbsp; in pieces and not melted all over the place. If&nbsp; you're measuring sticky ingredients like honey,&nbsp;&nbsp;
[45:21] a little bit of cooking spray and just lightly&nbsp; spray the inside. Add said sticky ingredient.&nbsp;&nbsp; And when you measure it and you pour it out into a&nbsp; container, it comes out significantly cleaner. So&nbsp;&nbsp;
[45:35] there's all the honey. Here's how much was left.&nbsp; Almost nothing. If you did it without greasing it,&nbsp;&nbsp; this is what happens. That's how much was left&nbsp; behind without the spray. This is how much is&nbsp;&nbsp; left behind with the spray. It's a hack, not&nbsp; a necessity, but might save you some fingering&nbsp;&nbsp;
[45:48] time. Yeah, that's a hundred more chef hacks.&nbsp; And I'm sure there are many, many, many, many,&nbsp;&nbsp; the best ones that we think are out there. And you&nbsp; have them now. Love you so much. Subscribe. Bye.