0:40 Washing produce with water and vinegar 0:54 Using deli containers for storage 1:13 Makeshift lid with parchment paper 1:45 Peeling garlic cloves in warm water 1:58 Bruising herbs for flavor 2:10 Shredding chicken with electric beater 2:24 Chicken thigh instead of breast for juicier results 2:47 Damp towel to stabilize mixing bowl 3:01 Paper towel to submerge things in liquid 3:20 Adding room temperature oil to lower hot fry oil 3:38 Salting tomatoes before using in sandwiches 4:00 Using flour to clean hands after working with dough 4:19 Peeling eggs easily by rolling them in cracked water 4:39 Wire rack to dice or chop soft foods 4:58 Microplane zesting technique 5:47 Kitchen shears for cutting vegetables/meat 6:04 Parchment paper for easy cleanup 6:35 Curing proteins overnight for better flavor 6:58 Cutting peppers around core 7:25 Flicking water onto onions to prevent crying 8:03 Saving excess fat trimmings from meat to cook with later 8:24 Deli container lids to easily cut cherry tomatoes in half 8:51 Meat trimmings to make custom ground meat 9:07 Chopping meat finely into meat grind 9:38 Paper towel slicing technique for even cuts of chives 9:58 Mandolin to dice or julienne vegetables/fruits 10:29 Handheld masher for finely crumbled ground beef 10:56 Cutting tomatoes around core 11:17 Foodservice film instead of plastic wrap 11:46 The "cater wrap" technique 12:20 Season high for maximum surface area coverage 12:38 Salt throw for concentrated seasoning 12:53 Xanthan gum to fix broken emulsions 13:21 Fixing broken mayo 13:55 Finger technique to determine steak doneness 14:16 Corn bowl trick for easy corn cutting 14:42 Start high, go low technique for cooking thick steaks 15:09 Soak raw onion in cold water 15:35 Don't fix food that is ruined, refire 15:58 Mandolin to slice vegetables evenly 16:19 Rest meat longer than you think to retain moisture 16:46 Ice water to curl and crisp mandolin-sliced vegetables 17:08 Slice steak against the grain 17:40 Peel ginger using a spoon 18:18 Using vegetable scraps to make homemade stock 18:45 Plastic wrap as a makeshift belt in the kitchen 19:09 Bain to store most used equipment 19:27 Tempering proteins 19:53 Keeping a large container nearby as trash can 20:05 Fixing slippery cutting board with wet towel 20:21 Seasoning at every stage to maximize flavor 20:33 Quarter sheet tray for efficient cooking and cleaning 20:48 Bench scraper for easy clean up 21:06 Testing heat of pan by flicking water into it 21:15 Fixing oversalted soup by adding potatoes 21:31 Following fat lines when cutting proteins 21:51 Using dry towel to handle hot items 22:09 Using finger to feel muscle and bone 22:24 Saving herbs by drying with kitchen twine 22:45 Toasting directly over flame 23:03 Blender emulsification 23:29 Ice bath for sauces 23:59 Toasting buns quickly by moving in a buttered pan 24:13 Preventing sauce skins 24:26 Peeling oranges by slicing around 25:05 Speed rack for kitchen storage 25:26 Plastic wrap to fill squirt bottles 25:48 Easily removing garlic cloves from the head 26:02 Keeping knives sharp with a honing rod 26:30 Preventing onions from burning by adding salt 26:40 Cream to emulsify 26:57 Fixing broken sauces with warm water 27:20 Achieving smoky flavors through char 27:45 Adding salt, lemon juice, and oil to cooked vegetables 28:05 Ring mold trick 28:22 Keeping herbs fresh 28:36 Making bread softer with Tang Zong 28:58 Using suction cup wrapping for storage 29:17 Grating soft cheese 29:26 Thickening soup with breadcrumbs 29:49 Cleaning burnt pans with water and vinegar 30:07 Instant minced garlic 30:19 Create a paste of minced garlic 30:37 Fitting parchment paper into smaller tray 30:48 Jelly sheets to quickly thicken a sauce 31:08 Toasting spices before using them 31:17 Mounting using butter 31:34 Offset spatula for various tasks 31:52 Palm tapping to remove crab meat 32:12 Parchment paper for crispy skin fish 32:30 Visual cues to cook fish 32:46 Thin layer of salt on thick cuts of meat 33:06 Wire rack to grill fish 33:30 Curve fork for skinning fish 33:53 Chunky pieces of butter for flaky biscuits 34:11 Adding salt incrementally and tasting along the way 35:12 Types of salt for different purposes 35:48 Deli container water cup

The format of this video is so good

I got two minutes into the video before liking it, never think I’ve liked something (proportionally) faster than that ever. Thank you!

36 minute video. Take a second to appreciate how much work goes into this video. Kudos to Josh and his awesome team.

I have never worked in a restaurant, but I have cooked daily for a large family for five decades. I learned a couple of things and found what I knew already presented in an entertaining manner. Really enjoyed! Keep teaching. So many don’t know what makes cooking better and easier.

Super helpful video, Joshua! I learned so much. Would love a video showing more of your favorite tools, including the ones you used here that didn't get talked about; what are they (and in what ways do you use them) and where to get them. Thank you for sharing your know-how!

You can like or dislike Joshua, but one thing nobody can deny is how extremely passionate he is about his craft. He took a risk and built something amazing at such a young age. I admire him for that.

1 year of culinary school condensed into 36 mins, Joshua Weissman just saved you 30 grand. Everything in this video is legit and factual tricks. One of the most informative food videos out there

This man is legit I work in the culinary field and this guy knows what he’s doing awesome job to you

I’ve been wanting to watch this video but kept thinking it’s too long! Just finished watching and so glad I did. Learned a few new things, confirmed a few of the things I was doing right in the kitchen, and I was ENTERTAINED! Thanks Josh!

These have changed not only my cooking but my life. The takeaway containers I can legit use for so many things, I actually prefer them for my iced coffees!

Its beautiful to see a chef freely sharing knowledge. This can only better improve peoples life

As a now-qualified chef who worked in kitchens for years before official training, the best training is always on the job. Seeing this video made me happy.

I was introduced to Josh by one of my sons. As a follow culinarian, this video was truly appreciated. I didn't realize how much I need a mini speed rack!

As someone who has worked in restaurants a long time, the concise way this video condenses years of experience is brilliant.

Proud to say I've used most of these (I've worked in a restaurant, too). Did learn a few new ones. Slight adjustment to peeling over parchment, though. If you use a paper towel instead, you can ball up the entire thing & put it all in your compost bin. The paper towel counts as a 'brown' for the compost. (Plus paper towels are cheaper than parchment). Also, instead of bread crumbs to thicken soups, try potato flakes. Too many can add a potato flavor, but if you only need a little thickening (or don't mind the potato flavor) it works beautifully. Add less than you think you'll need and give it some time before adding more - it takes then a minute or so to rehydrate, so if you don't wait, it's easy to over-thicken with them.

Amazing when see a chef share his knowledge I truly feel like this one is a beautiful example of how far the presentation and content have come.💓💓💓

I love how Down-to-earth, you are and how easy you made this.Thank you for sharing and i'm sorry about your dad.

I worked 20 years in the industry and this was an amazing video of all the tips and tricks out there man! Fantastic job Josh.

Josh, I’ve worked in restaurants for over 30 years and I learned a few things here. Parchment paper for crisp fish skin? I’m trying that TOMORROW. Thank you sir, you are a wealth of knowledge 🙏

Thanks for all the tips!! I need to take notes! I appreciate how quick you explain each technique. Demonstration and thought process really helps me understand and have confidence to put them in use! Thanks

Save your potato skins, add some oil, salt and papper and put them in the air fryer for 7 minutes.

And for tip #20 with the pepper core, if you have pet birds, feed them the pepper core with all the seeds intact, they absolutely cannot get enough of pepper seeds

As a half-decent home cook who got into cooking because of you, I cannot begin to tell you how much I appreciate this. Some of these hacks are going to make my life SO much easier (and make me look fancier in the process!). Thank you for this video - I can only imagine how much time it must have taken you and your team to make it.

This was extremely helpful! Thank you for all your hard work and hope you have the best time on your book tour 😊

Papa bless, my dude. I appreciate all the help. Food is so important to me. It's a wonderful hobby that I strive to improve upon for the rest of my life. I don't cook to live. I cook to enjoy. These tips will allow me to continue to improve in the years to come. Thank you!

All the tips we cooks and chefs know and love in one place from one chef. A banger as always Josh.

As someone who worked in culinary without training, I love this. The tips and tricks are so perfect and helpful even when it comes to just cooking at home vs the kitchen. Yay for no to minimal waste in the kitchen!

I cannot tell you how many times I've used a plastic-wrap-rope to quickly fix things in the kitchen. I've tied together loose shelves, leaky sinks, table legs, anything that's come undone. We of course (much later on in the day) start the process of getting things properly fixed or replaced but when you're in the middle of service and that rack falls off the wall it's a real life and sanity saver.

Awesome chef. I have been a chef since 86 and have to say you are spot on. Brilliant video.

Never gatekeep knowledge! This guy gets it. My mom was a chef for many years and taught me a lot of these skills but there were definitely a lot I learned here! Thanks, Chef!

These are the types of videos that I love most Josh. The ones where you’re sharing cooking techniques and how to be a master of the kitchen.

I'm glad I found you! Lots of great tips told in a very entertaining way.

I haven't hit subscribe so fast in a long time. Even having worked culinary there were tons of ideas here that I was never taught or thought of. Brilliant, i love the lack of any gatekeeping.

Look how generous Josh is. He could've made 100 videos out of this but he cramped it up in one video for our convenience. Thank you.

Been watching this channel for years, this video has had a more immediately incredible impact in my kitchen than any other take aways from other videos, thank you Joshua!

Learned so much from this but I will need to watch it a few more times. Thanks for making.

Thank you so much for sharing all this precious knowleadge !!!!

FINALLY someone says something about the plastic wrap belt. The amount of times I showed up to work at 5:00 half asleep and didn't have a belt on is more than I would like. It comes in so clutch on busy days. I've worked in a kitchen for about 5 years now and these tricks are so valuable to you people out there. This guy is the goat for giving out these secrets. Love you Josh

A soup thickening trick I learned from Chef John was add like a tablespoon of rice to your soup (the kind that you’d blend until smooth) and it works as a great thickener and gives it a silkier texture when compared to cornstarch or a roux.

This tutorial was GREAT!!!! BRAVO, BRAVO!!! Thank you for sharing.

I'm only 10 minutes in and I can not tell you how many times I've wanted to hit the "like" after a tip. Thank you for sharing and also for the demonstrations.

I learned alot of these in kitchens & in school! (My chef instructors all worked in kitchens for 15 years+). Thanks for sharing all these awesome tips! I love how your putting so much emphasis on sustainable food practices!! I’d also like to share a few tips I’ve learned: - please treat desserts like you would regular food. Your desserts will be highly elevated if you focus on hitting multiple flavor notes & balancing them. So many times I have had a dessert that falls flat as the only flavor notes are sweet. Please don’t be afraid to add salt! I add a touch of salt & acid to all of my desserts. Something as simple as adding a pinch of salt to whipped cream can make a huge difference. - If you need a hair tie: grab a gloves & cut about 1 1/2 inches the edge off. Use that to tie your hair back OR pull your pony tail through the opening in the back of your ball cap. This has saved me so many times - always ask questions when your in the kitchen. Always try to learn something new. -make your hollendaise in a blender. Works beautifully everytime. -when caramelizing sugar for caramel, add water to make a syrup. Sugar wont clump up & burn. - use a bench scrapper when making pasta/breads by hand. Makes life so much easier 😅 - add fish sauce, soy, ect. to sauces & soups to add an extra layer of depth. (Makes the best fuckin tomato soup) - PLEASE PLEASE PLEASE GOD DO NOT RINSE YOUR PASTA UNDER COLD WATER IT MAKES IT SO BLAND IT WONT OVER COOK IF YOU JUST DRAIN & TOSS IN OIL PLEASE STOP DOING THIS 😭😭 - put hot ass water in a cup/deli & put your knife in there a few minutes before cutting a cake. With each slice, wipe the blade off with a clean towel & every few slices dip it in the water & dry it off. Beautiful slices. - Chill your pastry before baking it (I freeze my pie crust & it work great!) - by skin on bone in chicken thighs. Debone them, use the bones and some of the skin for stock. Use the rest of the skin for crispy chicken skin (snack or garnish). Saves me so much money and homemade stock is stellar. - you can use vinegar in place of wine when cooking. - plz stop buying the jarred garlic/garlic paste at the store. It taste so off. Buy fresh garlic & use a garlic press. - if you gotta mince a lot of garlic throw it in the food processor and blitz it a few times. - buy the boxes stock instead of the cubes/powder. Low sodium so you can control the amount of salt. - make drop biscuits if you don’t want to spend the time making regular ones. Super tasty & saves a lot of time and effort. Also, cut your regular biscuits into squares! -you can use jams to flavor plain yogurt, add to vinaigrettes & dressings, cocktails, ect. - add nutmeg to food to give it a warm, comforting feeling. I add it to all cream sauces, gumbo, creamy soups, ect. - my 4 “spices” I add to everything: salt, pepper (sometimes switch for white pepper), garlic, and paprika. - Shred your own cheese when you can. It makes a huge difference. - I like to use lard instead of veggie oil. Its pretty cheap & doesn’t have a overwhelming flavor. - You can use one of those mini waffle irons to cook an egg. I have the tism’ so I cook mine extra long so it’s very firm. Saves a lot of time with meal prep. I’m procrastinating doing my chores rn so imma go do that (if I don’t get distracted again) hope this is helpful to someone

My kitchen hack evolved from microbiology research in a BSC unit. It’s a cabinet where the airflow is pulled away from you so that chemical vapours don’t burn your eyes or infectious agents infect you! I prep my onions on my stove top (burners off and before you cook) with the fan on. Game changer for me and my eyes.

Wow. Sooo many amazing ideas, I'm watching it again with a notebook handy!!! Thanks for posting this.

These are the most simple, helpful and useable hacks/tips/help i have ever seen. Thank you!

As someone who has spent the last 7 years in kitchens I've almost stopped cooking at home because it's just so much more of a process than it is at work. But I gotta say it looks like you've built a genuine dream kitchen and I am so jealous!

Thank you for validating kitchen shears. I used to get so much grief for using them for things like chives, green onions, broccoli...

Awesome video. I have two tips to add: 1. Don't throw away the vegetable leftovers, instead boil them to a vegetable base essence. Freeze it as ice cubes to always have instant soup base. 2. You can take the bottom side of any ceramic mug to sharpen your knifes like a pro.

This video is gold, thank you for all the hard work josh!

This is arguably one of the most influential videos I have watched on food prep. I've cooked for many years and I've never seen more real-life kitchen tips than here, my friend. Thank you, so very much for creating this for all of us!

And my second favorite hack: Use the freezer instead of blanching certain veggies. If you put sweet peppers in the freezer over-night and defrost it in the morning, it's perfect for stuffing it without having to perfectly-time blanching. The flavor stays more bright and sweet, too! Also works for cabbage. Freeze the whole head. Defrost. Each leaf will be perfectly wilted without splashing and dunking each leaf separately. They're also less likely to rip as you're pulling them off the head since they become more flexible after they're defrosted. If you garden like I do and only have one or two tomatoes ripe each day; you can freeze them at peak freshness and defrost a bunch when you have enough for a sauce or soup. The skins slide right off without blanching once they've defrosted. Another time-saver and a way to have garden-fresh tomato flavor! Anybody have other recommendations for freezing veggies?

I love how you can tell that josh used all the food and didn’t waste anything because you can see the same food items multiple times

This has brought back so many long-lost memories from my kitchen worker days. Fabulous video!

These tips blew my mind! I can use a bunch of them. Thank you Josh! Your sense of humor rocks! 😂

This is the most precious culinary content i've ever seen on the internet. For free. THANK YOU JOSHUA!

At least 80% of these I was like, "Well duh..." but then I realized that I've been doing this for over 20 years and can say with complete confidence that this is quite literally one of the best cooking videos on KZfaq. Even I learned a trick or three.

Amazing video, so many of these are now used in my home kitchen daily. Thanks for all of your hard work Josh and team!

Learned lots. So much info crammed in here. Will absolutely be revisiting this video multiples times. Thanks so much!

In my experience working in a commercial kitchen, these hacks have been thoroughtly tested and proven effective. Efficiency is key in a restaurant setting, and adopting these tips can definitely make life easier in a home kitchen as well. Thank you Joshua for sharing these valuable insights!

Fantastic video! On the topic of raw potato salvaging over-salted sauces, it can actually do the same for somewhat burnt sauces. Most of the times I've ever burnt a sauce it hasn't been completely fucked, but rather just a tinge of that awful burnt taste. Throw in a raw potato cut in half for about 5-10 minutes and I've often felt that the burnt taste is 100% gone. My father taught me that trick when giving me a taste test to see if I could tell that a sauce had previously been burnt. I could not.

Thank you for sharing these helpful tips! Your insights are greatly appreciated and will certainly be put to good use.

I’m a decent home cook & clicked this on a whim- great hacks! I only knew a few of these & I want to learn more- subscribed!❤

I’ve never before subscribed to a channel after watching only one video from it. What a tour de force this video is. I was enthralled for the entire 36 minutes. I might’ve said, “wow” a few times. The information density is insanely high, the entertainment value superb. I can’t imagine how long this video took to plan, prep and make. I’m going to look into your book. Bravo and thank you.

Wow! Thank you for this. I am 66yrs old and have been cooking dinner for 55 yrs. I was delighted to lean so much! The info I knew was often improved on. Hacks is poor choice for what this man is teaching. Joshua your method of delivery is both educational and fun. I plan on watching this over and over.

Brilliant - so many tips that will move me from a cook to better than average. Please keep insights coming Plus I have a new vocabulary that makes for good cocktail conversations Think this guy is the new Alton Brown

to prevent onion crying - place cutting board under your range extractor with the fan on ... works perfectly all the time!

I have been a meat cutter for about 3 years, and have always wanted to further develop my expertise in food. I love your channel, honestly for about 2 years now I've watched your channel and I've been inspired ever since to grow my culinary knowledge. I've even at times considered a paycut to just learn the culinary field and go work in a restaurant.

34 years of watching cooking shows and experience as a home cook ALL ROLLED INTO 36 MINUTES!! 👏🏼 best cooking video on KZfaq!

A generous bit of sharing. Very useful and much appreciated!

This is my fav Josh video. No gimicky stuff just straight up good knowledge 🤓

Good tricks but I seriously recommend getting a cut-proof or chainmail glove for use with a mandolin or grader. You can also use them for thin slicing since they save fingers and you won't fear the knife blade allowing you to get a thinner cut with confidence!!!

34:11 Another tip I remembered from the flavor balancing part is that sour counteracts bitter flavors and vice versa. Combining acids and bases neutralizes them. Acids taste sour (vinegar=acetic acid, lemon=citric acid, yogurt=lactic acid), bases are bitter (baking soda, cilantro, high-lipase dairy, soap are all alkaline). I read an article years ago about a study they did comparing different brands of ketchup that showed the most popular one had all the flavors in perfect balance.

wow! this is so well done! I love the speed! thank you for posting

Thank you! I don't enjoy cooking that much, but I enjoy learning and eating delicious food. Cheaper to cook at home.

I am so happy this video was made! My biggest weaknesses in cooking was shortening overall time and getting beautiful sauces. This video gave AMAZING tips that addressed those as well as so many other shortcomings. Super excited to rewatch and practice these tips! 😁

Holy cow Joshua...I'm Chef Jeffrey from Dallas Texas, I started watching your incredibly amazing channel when you still worked at your last restaurant job. I also watched your subscribers hit 1,000,000 incredibly fast. Long intro short, 8,300,000 subscribers and climbing fast. Bought you first cookbook right when it was released, it was a freakin masterpiece. Second cookbook will sell even more copies and skyrocket your subscibers easily to 10,000,000....Jeez Louise Josh...I've been in food service for 40 years. Graduated Le Cordon Bleu 2012 top honors. Over 5 years at Central Market, Butchered True Food Kitchen for 3 years and I am currently a Fish cutter at Whole foods for ovwe 18 months. Your knowledge and precise expertise is staggering. You are definately one of the best I have ever seen. I count the minutes waiting for your next vid...Congrats Josh, YOU ARE A TRUE MASTER CHEF ...!!!

This video earned a subscribe. I have watched several of this creator's videos over the last few years, and I really feel like this one is a beautiful example of how far the presentation and content has come. Great work, Joshua, and I'm excited to see where you go from here. You have really created something cool. Thanks for the tips.

Absolutely incredible! Thank you so much for these amazing demos! 🎉❤🎉

I learned cooking via YT (Josh’s vids are one of the founding pillars), found a passion for it and starting my own small cafe in 2 months. Having not worked in the industry these little behind the scenes hack is so so helpful! If there’s more resto vids keep em coming! Proper food prep and storage would be nice to learn. ❤❤😊

15:51 - slice overcooked steak into paperthin slices and dump it into a basic tomato/chili/oil-chili and marinade overnight. Then do the same slicing with the leftovers of yesterdays steaks, mix the both in a hot wok or frying pan, just to heat. Stuff into some pitas add salat of your choice and enjoy! No waste!

Absolutely loved this video. I hang with foodies who've worked as chefs and am an avid amateur home cook who came from a family of generations of excellent amateur home cooks. I was aware of about a quarter of these hacks. Can't wait to use my new knowledge.

This was very informing and entertaining. Watched every second of it. Thank youuu! 😊

I appreciate you so much! Best sense of humour, I could watch you all day.

I’m only about 7 minutes in and already I’m very impressed by this video. These genuinely are little things that can help you out in the kitchen, but many people don’t think of! It feels like the kind of tidbits of advice you’d get as a kid from a parent as they teach you to cook. Little nuggets of knowledge that get imparted to you when they’re relevant to the current situation, but that might not get thought of or brought up otherwise. Like, the one about cleaning your dough-covered hands with flour. I figured that one out on my own several years ago, and I can confirm that it works great! But I wouldn’t have thought to mention it to somebody unless they were in a situation where their hands were covered in sticky dough. It’s very satisfying though - like pulling dried glue off your hands XD

Love these hacks... some I learned when I was assistant manager at a restaurant, but many I did not know... thanks for all the info!!! You are awesome!!! Thanks also to the crew that helped you video tape and edit.

These are all great! I learned several of these when I worked in a kitchen for a few years too, but there’s lots of new ones I hadn’t seen as well! The putting water on onions is similar to what my kitchen used to do, except what we did was wrap a damp towel around our necks lol. Also for girls who need to put your hair up for work, if you forget a hair tie and your work doesn’t provide one, cutting off the rim of a latex glove works great and helped me in a pinch

Josh, I wanna say thank you. Not only have I learned a lot watching your videos helps keep me motivated especially in the kitchen, I’ll set my phone up with a random video of yours playing as background sounds for whatever I’m doing but for some reason it helps me keep going rather than getting lazy and sitting down

Love the 'unrolling a pepper' thing. It beats what I've done for years, which is cutting one in half and cleaning it out with a spoon.

This was phenomenal. Kudos chef!

Growing up with a cook and chef I know exactly how to clean your counter at home. It's how my dad did it, and what my mom hated!. No need for a trash can or a small bowl. You just rely on muscle memory, and with a smooth, quick motion, use the palm of your hand to sweep all the small bits onto the floor and follow with a damp bleach rag. Keep in mind, in your home kitchen you will not have an army of porters that will clean your mats and floors at the end of the night.

For the potato peeling I've always done it with newspaper myself. Two three pages can cover a large surface area and doesn't cost anything.

6:58 here (Turkey), our mothers just presses the top of the pepper inside. Then pulls it out. 95% of the seeds come with it. Then just give the shell a shake and a few spanks to get rid of remaining seeds. 5-10 seconds for each pepper. This technique especially works with chubby peppers like bell peppers or similar.

For tip #51, the wet towel trick, I went to Dollar Tree and bought one of this those anti soup rug things (that goes under your rug, hypothetically), and cut them according to the size of my cutting boards. Wash with soap and water when necessary, let dry, reusable at $1.25.

I felt the last one very deep in my hearth. Best water you will ever have, even better if you add the restaurant ice straight out of the ice machine. Just make sure to label it with a sharpie, accidently used a container that had hot sauce previously (mistaking it for the one I used since both had been washed at the sma time) and had some spicy ice cold water.

NOTES TO SELF: 1:12 Makeshift lid with parchment paper 1:45 Peel garlic cloves by putting them in a bowl w/ warm water, let sit for 2 minutes. They will peel easily. 1:58 If you intend to add herbs to a soup or broth you'll get 2x as much flavor if you bruise them first, especially if you add at the end. Give a light crush, toss them in, and then steep them. 4:19 How to peel hardboiled eggs 4:58 How to microplane 6:35 Curing proteins for maximum flavor 6:58 Best way to core a bell pepper/jalapeno/any chile or pepper 8:03 Use fat trimmed from meat to make "liquid gold", animal fat, to cook with 11:17 Get food service film instead of plastic wrap 11:46 The "cater wrap" technique (like if you don't have a lid) 12:53 Use xanthan gum to fix broken emulsions (sauces, soups) 13:55 Finger technique to determine steak doneness 14:42 Start high, go low technique for cooking thick steaks 15:09 Soak raw onion in cold water 15:58 Use a mandolin to slice evenly 16:19 Rest meat longer than you think 16:46 Use ice water to add crunch to thinly sliced vegetables 19:25 Tempering proteins (let meat sit at room temp for 10-12 mins before searing for better crust) 21:15 How to fix an overly salted soup 23:02 Blender emulsification 23:29 Restaurant-quality smooth & glossy sauces 23:39 How to chill a liquid that needs to be chilled before use 23:58 Quickest way to a perfect toasted bun 26:03 How to sharpen knives w/ honing rod 26:30 Salt to prevent burning for onions or any alliums 27:45 How restaurants cook vegetables 28:05 Use a metal cookie cutter to cook things in a perfect circular shape (eggs, pancakes, etc.) 28:22 How to keep herbs fresh 2x as long 28:58 Suction cup wrapping for pliable containers 29:15 Freeze soft cheese like mozzarella or gouda for 15-30 mins to make grating easier 29:50 How to clean a burnt pan 30:07 Instant minced garlic 30:19 How to make a paste of garlic 30:49 How to make a cheat demi glace 31:17 How to make any pan sauce velvety 31:35 The offset spatula - the secret chef tip for all tools 33:30 Easy carving fork skin removal for fish ***34:11 HOW TO TASTE FOR SALT

I love it! All your time and dedication to help teach others is appreciated. Great job & very useful tips for sure.

In Brazil, homecooks might shred chicken by cooking it in a pressure cooker, and after separating the broth, we close the pan again and give it a few aggressive shakes. Works wonders!

as an amateur chef I really appreciate this content and your channel as a whole. love u josh

The kitchen shears hack is one I've been using for years and it's such an amazing time saver! I especially love it for all my raw and cooked meat cutting needs, so much faster than sawing away with a fork and knife! Also a hack for buying kitchen shears...Walgreens sells a four pack of common household scissors for only $2.99 and the meat shears in the pack are awesome, especially for how freaking cheap they are! 🤑😁