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Chef shares 100 life-changing cooking hacks he learned from working in restaurants

Some of these tips are so simple but oh-so-helpful.

Photo credit: Canva

You learn a lot about cooking when you work in restaurants.

Some people love cooking, some people hate it, and some see it as something to do so they don't starve. While the art and joy of cooking may be lost on some people, those who do enjoy it tend to have some secrets up their sleeves that might help the rest of us find the kitchen a more pleasant place to work.

Joshua Weissman is one of those people who loved cooking since he began cooking alongside his mother at age 3. He has since made a name for himself as a cookbook author, fine dining chef, and food educator with a huge following on YouTube. In one of his most popular videos, he shares 100 food hacks he learned working in restaurants, and there are so many gems that can make cooking easier, faster, and more fun.

- YouTubeyoutu.be

Here are some of the highlights:

Hack #1 - Washing produce with vinegar to make it last longer

Take three parts water and one part vinegar, add produce, swish, and let sit for 2-5 minutes. Drain, rinse, pat dry, and then store in the fridge.

Hack #4 - Peeling lots of garlic

He shares the bowl trick, where you put a bunch of unpeeled garlic cloves in a bowl, place a same-sized bowl upside down on top of it and shake vigorously. Theoretically, this peels all the garlic, but inevitably, it really only peels about half. Put some warm water over the ones that haven't peeled and let them sit for two minutes—the peel should then slide off easily.

Hack #5 - Bruise those fresh herbs before cooking

Before adding fresh herbs to a soup or sauce, give them a fierce squeeze in your hand to "bruise" them. This will release twice as much flavor, especially if you add them toward the end.

Hack #13 - Perfectly peeled eggs

We've all mangled a hard-boiled egg before. Weissman says to lightly crack your boiled egg, then roll it around and around on a hard surface until there are lots of tiny cracks, then submerge the egg in a bowl of water and peel under the water.

Hack #28 - Potato masher ground beef

That's it. Use a potato masher to smoosh your ground beef to break up all the big chunks. Works way better than a spoon or fork.

Hack #33 - Season high

High as in way above. Put the seasoning (salt, pepper, whatever) in your fingers and sprinkle it from a foot or so above the meat or whatever you're seasoning. This ensures the most even, maximum surface area seasoning.

Hack #45 - Peel ginger with a spoon

Instead of a peeler, which may take more of the ginger than you want it to, scrape ginger with the curved edge of a spoon. The spoon also makes it way easier to get around the little nubs and curves of the ginger root.

Hack #60 - Extend the life of fresh herbs that are going ick

If you have fresh herbs that are starting to go, wrap some string tightly around the end of the bunch and hang it somewhere with a little draft. They'll dry out and have a much longer life.

Hack #76 - Up your cooked veggie game

People often wonder how restaurants manage to get their cooked vegetables to taste so good. Weissman says it's quite simple— salt, lemon juice, and olive oil. Toss the veggies with them. That's it. "You'd be shocked how much that changes a finished cooked vegetable," he says.

Hack #81 - Make it easier to grate soft cheeses

Soft cheese like mozzarella or gouda can be hard to grate without making a gunky mess. But if you put the into the freezer for 15-30 minutes before grating. So much easier.

Hack #97 - For fluffy biscuits, it's all about how you cut the butter

Weissman says fluffy biscuits usually come down to how big your butter chunks are, and that people usually cut their butter into too small of chunks. Big cubes before cutting them into the dough and letting it be chunky will help you get the flakiness you desire.

There are so many more in Weissman's list of 100 that are helpful and useful for home cooks to know. (Especially if you cook a lot of meat or sauces—quite a few tips for those things in there.) Hopefully these hacks will make cooking a bit easier and more enjoyable for everyone.

You can follow Joshua Weissman on YouTube.


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Joy

70s and 80s kids are losing it at this confusing 'metal in microwave' warning sticker

We were lied to.

Photo credit: Canva

We were told this was an absolute no-no.

If you grew up in the 70s or 80s, there was one rule:

No metal in the microwave!

None. Nada. Don't do it, ever, under any conditions. If you put metal in the microwave, it would spark and explode. That was how science worked back then.

So you can imagine the surprise that Gen Xers and millennials who might have been browsing Reddit this week are feeling.

A Reddit user recently shared a confusing warning label on their microwave, seemingly encouraging them to leave a (presumably) metal spoon in any liquids while heating.

The illustrated sticker shows two cups of liquid. The plain cup — with only liquid inside — has an X crossing it out, as if to indicate you're not supposed to microwave a plain container of liquid. The allowed version, confusingly, has a spoon sticking out of it as the liquid bubbles! Last time I checked, most spoons are metal.

So what exactly is going on here?

Is the microwave manufacturer actually... encouraging us to microwave metal?

Some users were baffled and began questioning their entire existence:

"We grew up in the 70s being told to never put metal in a microwave. Hard to learn that," wrote u/dustin91.

"Growing up in the '70s, we were drilled to never put metal in the microwave. It's tough to shake that mindset," said u/GoodnessEmma_.

In fact, the OP was not the first person to be confused by this sticker on their microwave. Posts just like this one are surprisingly common.

Luckily, there's a simple explanation for this counterintuitive sticker: Sometimes, under certain circumstances, putting metal in the microwave is perfectly OK.

But before you go microwaving your whole silverware drawer, let's hear out the scientific explanation.

"[The] electromagnetic activity [in a microwave] can do a number on metal. The oscillation of the microwaves can produce a concentrated electric field at corners or an edge of a metallic object, ionizing the surrounding air," which creates popping, sparking, and arcs of electricity. That's according to a post on MIT's "Ask an Engineer."

However, when a metal object in the microwave is thick and or smooth, with no sharp edges, there's little risk of a fire breaking out.

A YouTuber named ElectroBOOM actually (and bravely) tested different metals in the microwave.

Smooth, thick metals (like spoons) did fine, even when he used two spoons close together or touching. Things with sharp edges (thin strips of foil, a fork) did not, and sparked or caught fire quickly.

It makes sense the more you think about it.

A lot of foods (like Hot Pockets) come with a metal or foil-lined tray to encourage heating. Your microwave may even have a metal shelf inside!

The confounding sticker suggests leaving a spoon in any liquids to prevent superheating — which can cause scalding hot water or other liquids to explode.

In some cases, microwaving a liquid can cause it to heat beyond its boiling point — without actually boiling. (This is especially likely if you were to heat a liquid without any "impurities," like distilled water.) When superheated liquid is disturbed (by sticking a spoon in, adding a sugar cube, or just sloshing it around) it can explode and scald you.

Mythbusters tested this scary idea many years ago — and confirmed that it can happen!

Leaving a spoon in the water creates "nucleation points," or opportunities for bubbles to form, rise to the surface, and release heat — which is how normal boiling is supposed to work.

It doesn't HAVE to be a metal spoon, of course. A wooden spoon or chopstick will have the same effect.

So now we know that some metal in the microwave is OK. But there are enough caveats that you really ought to know what you're doing before you try it.

Having done the research, I can see now why our parents and teachers figured it was just safer to tell us to never put any metal in the microwave under any circumstance.

We believed a lot of stuff we were told as kids in the 70s, 80s, and 90s. Black belts in karate had to register their hands with the police as deadly weapons. People put razor blades in Halloween candy and apples all the time. We were very likely to encounter quicksand at some point. Acid rain would kill you. Fruit could grow in your stomach if you swallowed seeds. Alligators lived in the sewers.

Frankly, "never microwave any metal" was the least crazy thing we were told back then. The truth is a little more complicated, but it kept us safe at the time, right?

food
Pop Culture

8 wildly popular dishes from the past that have all but disappeared from restaurant menus

Let's bring some of these babies back!

Photo credit: Canva

These dishes used to be standard menu items.

Trends in food come and go, just as they do in fashion and music and home decor, and when dishes slip out of popularity they fade from view. People might make their oldie-but-goodie recipes at home, but we don't see menus-of-old in restaurants and cookbooks are always being updated with new trends. It's usually not until someone mentions a once-popular dish from decades ago that we say, "Oh yeah, what ever happened to that?"

For instance, if you're Gen X or older, you may remember French and Thousand Island dressings being offered as standard choices when you ordered a salad. Today, you'd be hard-pressed to find a restaurant that serves those dressings at all. Changes in nutrition research and health awareness affect these trends, as do pop culture and marketing pushes from various food industries. But sometimes foods just fade in popularity for no obvious reason.

Someone on Reddit asked people to share "a dish that was extremely popular or trendy on restaurant menus but then virtually disappeared," and it's a mouth-watering trip down nostalgia lane. Some of the dishes people named haven't entirely "disappeared" but they definitely aren't as ubiquitous as they once were on restaurant menus.

Which of these babies should we bring back?

Beef stroganoff

beef stroganoffBeef stroganoff is a classic.Photo credit: Canva

It's a classic. Beef? Good. Mushrooms? Good. Pasta? Good. What's not to love about a dish of beef stroganoff on a cold winter's night? That's right. Nothing.

"Nobody serves beef stroganoff anymore."

"I was just in South America, it’s everywhere there, especially in Brazil. There are even stroganoff restaurants in the food courts at the mall."

"There’s a Russian restaurant near me that does it, but they only do it if you schedule it and have a party of 8 or more."

Blackened (and Cajun) everything


blackened chicken and salmonMmmmm, charcoal.Photo credit: Canva

Yes, we really did burn meat to a crisp all over the country for a while there. Blackened chicken, blackened salmon, blackened shrimp—and throw a little kick in there to make it "Cajun." Nothing like some added carcinogens to really whet the appetite, am I right? (Though the Cajun part was pretty darn good.)

"I credit the original cajun gourmet, Justin Wilson for this. Late 80s/early 90s when more & more people were getting cable TV, he had a few different shows that reached coast to coast. Maybe not iconic, but he was pretty popular and inspired people to have a taste of the culture & cuisine he fondly promoted."

"Add a little... on-YAWN!"

"I gar-on-TEE!"

Pineapple upside-down cake

pineapple upside down cakePineapple upside down cake is soooo good when done well.Photo credit: Canva

Hello, sunshine! Sweet, sticky, yummy and pretty to boot. This is one that you really can't judge til you try. So much better than it sounds.

"In 6th grade home EC we made pineapple upside down cake. With jiffy cake mix and canned pineapple and even the v maraschino cherries. I made that on the regular though the 80s and 90s."

"Oh man, thanks for reminding me of this. I think I’m going to make one today. I made them all the time as a kid in the 70s and a young adult in the 80s. I haven’t had one in years!!"

"It's in my regular dessert rotation. I get requests from family, friends and colleagues for pineapple upside-down cake."

Potato skins

potato skinsTater skins. Yum.Photo credit: Canva

These were all the rage for a bit there. They can still be found sometimes, but potato skins—and baked potato bars—are not nearly as popular as they used to be. Potatoes have gone through the ringer many times when it comes to healthy vs. unhealthy, but few people would argue that they're not delicious when topped with some cheese and bacon.

"Potato skins were pretty big in the 80s."

"That's because they had baked potato appeal; 'cause they're made with potatoes and skins that are real!"

Try to eat a baked potato and you'll be stuffed by the end. i bet that's why they're rarely found on menus anymore."

Salad bars

salad barAnybody miss salad bars?Photo credit: Canva

Ah, the salad bar. The pandemic really messed with this one. They used to be found in most grocery stores, and then pre-COVID there was a big boom of restaurants that were just enormous salad bars. Yet another thing the 'rona stole from us.

"Salad bars. In the 80s every restaurant had one, even some fast food burger places like Wendy’s."

"I love salad bars. I remember the Soup n' Salad chain. That was good."

"Salad bars were all the craze. Nice restaurants to Wendy’s. Salad bars everywhere!"

Quiche

quicheSheesh, quiche was popular.Photo credit: Canva

Ah, the French egg pie we all knew and loved. Maybe we still do, and maybe we make them at home, but quiches aren't the staple menu item at restaurants that they used to be.

"Quiche. Back in the 80’s."

"Quiche, In the late 70s and the 80s. Every fern bar restaurant like TGI Fridays featured quiche, and people were cooking quiche. The popularity of quiche even inspired the title of the book Real Men Don’t Eat Quiche. That book inspired the humorous meme of "Real Men Don’t (fill in the blank).'"

"I still make quiche once in awhile. It's ridiculously easy."

Sun-dried tomatoes and pesto

pesto pasta with sun dried tomatoesIs there anything more 90s than a sun-dried tomato and pesto pasta?Photo credit: Canva

Right around the time when we were all sudden super into Gregorian chants for like a year, sun-dried tomatoes were being put into everything. Pesto, too. Roasted peppers, too. It's like our collective inner Italian came out with flags a-flying.

"I can’t think of a specific dish but there was a period in the 90s when pesto was EVERYWHERE and so were roasted red peppers."

"Sun dried tomatoes were freaking EVERYWHERE for a while there."

"They even had sun dried tomatoes flavored potato chips."

Fondue

fondue potFondue was all the rage in the 60s and 70s.Photo credit: Canva

There are fewer foods more fun than fondue, but you just don't see it much anymore—with one notable exception. The Melting Pot is an all-fondue restaurant chain, so fondue-lovers do have a place to go if they want to dip all the things in melted cheese (and then in chocolate for dessert).

"My mom told me about how after the 70’s she’s fine not touching fondue ever again. Everyone got a fondue pot for their wedding which they used precisely twice before it found its way into storage."

"People are talking about fondue in the '80s and '90s, but it got really popular in the 1960s. My family got a fondue pot then even tho we weren't very trendy food-wise. But being able to cook beef and melt cheese in it ticked all of my dad's boxes!"

"Hot pot is the new fondue."

What else should be added to this list?

food
Culture

The simplest, most eco-friendly way to store half an avocado without it turning brown

This one is surprising - and useful!

Avocados from Mexico/YouTube

Tired of avocados turning brown? Try this simple trick.

Ah, the delicious, creamy avocado. We love it, despite its fleeting ripeness and frustrating tendency to turn brown when you try to store it. From salads to guacamole to much-memed millennial avocado toast, the weird berry (that's right—it's a berry) with the signature green flesh is one of the more versatile fruits, but also one of the more fickle. Once an avocado is ready, you better cut it open within hours because it's not going to last.

Once it's cut, an avocado starts to oxidize, turning that green flesh a sickly brown color. It's not harmful to eat, but it's not particularly appetizing. The key to keeping the browning from happening is to keep the flesh from being exposed to oxygen.

Some people rub an unused avocado half with oil to keep oxidation at bay. Others swear by squeezing some lemon juice over it. Some say placing plastic wrap tightly over it with the pit still in it will keep it green.

But a YouTube video from Avocados from Mexico demonstrates a quick, easy, eco-friendly way to store half an avocado that doesn't require anything but a container and some water.

It almost seems too simple, but people swear it works. The avocado half won't last forever, of course, but if you don't eat an avocado half within three days, do you really deserve that avocado half? I don't think so.

A few more fun facts about avocados: Avocados have more potassium than bananas, they are very high in fiber compared to other foods and they're also high in heart-healthy fat, like olive oil. Also, did you know that you can't grow a Hass avocado from a Hass avocado seed? Weird, right?

And if your mind is blown about the avocados-are-berries thing, I feel you. I won't tell you that strawberries, raspberries and blackberries are not actually berries, but bananas, cucumbers and pumpkins are, because that would just be cruel. (It's true, though. I'm sorry.)

Cheers! May your avocados be perfectly ripe, their pits small and their oxidation slow.


This article originally appeared on 11.19.21

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