Same. The worst part is steam burns go straight through the epidermis into the deeper skin tissues so they often don't look as bad on the surface. You might not think they need to be treated but the burns go so much deeper than they do when you get splashed with hot water or oil. Always treat a steam burn!
@@Jdkicked my mom got a really bad steam burn from new years dinner one year. She came back from the hospital with all of her fingers basically mumified with how wrapped up they were
I work in a 4 star hotel as a kitchen helper. I do meal prep and sometimes season for the Head Chef, but only precisely how she says (she’s the one that trained me, and she’s better than all the other chefs). She tastes all the time and approves before of cause, and I’ve mastered her seasoning and combinations. When I get home, I make some of the meals we make at work and my wife is blown away. I can’t wait to host parties because my cooking has really went through the roof now working in a kitchen.
I use the plastic bags I get from the grocery store when shopping to throw garbage away while cooking. That way it's all tied up in a neat little bag and when I throw out the garbage it's not just a bunch of random garbage seeping out and tearing the bag
I do the same, but I'll put the bag in a mixing bowl or pot I'm not using as a 'holder'. Bag stays open, bowl holds any leaks if I miss a hole in the bag. When I'm done, put the still clean bowl away and toss junk.
I think we've all done it at least once! Middle of a rush, grab the closest towel to you not realizing it's a little damp, couple seconds later: "Shitshitshitshitshitshit!!!!" 😅
@@Wiggibow That’s not what I’m referring to. Reading “leave in oven for 10 mins at 200°” but you actually leave it for 15 cooking at 220° and it burns is a mistake. Using a wet towel is just something no one I know does. It’s like saying “yeah I learnt from working at a kitchen not to heat up my utensils 🍴 in the microwave” like who heats up their utensils and everyone should know not to put metal in a microwave. I’m honestly having difficulties understanding that this is somehow a common thing people have done. Is this some cultural difference sort of thing because this was something I didn’t even know people did. Like I live in the UK no one I know uses a wet towel, nor have we needed to be told not to use a wet towel. We just use a dry towel like common sense
@@kgapaneseschoolgirlb of course it's common sense not to use a wet towel. Do you work in restaurants? It's quite common to be in a rush and realize you need to pull something out of the oven or pick up a hot pan, so you grab the first towel you see. If the towel is only slightly damp or wet in just one spot it's not going to be immediately obvious until you've already grabbed the hot pan - it takes a few seconds before the heat starts to come through the towel, but by then it's too late; you either immediately drop what you're holding (possibly ruining the dish) or you get burned. It's a very simple mistake that basically every professional cook has made at some point, I'm very confused why this is difficult for you to understand.
I dealt with plenty and never quite picked up the skill. When grown men are yelling at my 15 year old cashiers over a sandwich I just tell them to leave and not come back. Worked fine for me but my bosses weren't happy lol
@@XeroDaeMal ..ya, I agree...absolutely no reason whatsoever to yell at a cashier. If businesses would insist customers be nice to cashiers then they'd do a lot more business. Happy workers = happy customers, etc. 👍😃👍 "But what about the customer's always right?" Does not mean they can be rude. If someone needs to vent then they need to go to counseling and learn to be a better human. 😐
I worked in an ultra fast paced restaurant in Florida (spring break style) and learned all these tricks, too. For my trash cleanup, I have a paper grocery bag that I use and throw it directly in the trash after (or the compost pile when I was able to do that) And side note: no grains in the compost pile unless it’s your tabletop one. Rats will come and infest your backyard if you put grains in your compost pile.
The waste one is so true, it is very annoying to walk to the trash can after cutting or using whatever. Having a bin whether that be a bowl or a hotel pan, something like that makes cooking easier and quicker
When cooling things in pots, I just use the existing pot instead of a second bowl. I put a bit of ice in a large bowl, place it in the sink under a slowly running tap, and put my pot in the bowl. The running tap gives a thermal current as the water overflows down the drain, so I don't have to stand and stir. Sometimes, I add a funnel under the running tap to reduce the sound of splashing water as my kitchen is an open space with my living room. I realize more ice and stirring may be faster in a restaurant. And you couldn't hog a sink. But my way is a little easier at home and doesn't dirty an extra bowl.
Also, using the existing cooking pot instead of transferring the liquid to another bowl takes a lot longer, because you are also having to cool down the cooking pot.
Ah man the ice bath is a fantastic idea! I cook big batches of chili for my work lunches, but to cool down I usually have to leave them in the fridge for a few hours... which isn't great because it's in the danger zone for so long and I don't have an ice wand. Will be using that trick for sure!
@@ericf91 you shouldn't put hot stuff in the fridge. Maybe Ok if you have a blast chiller but a domestic fridge no . The food cools a lot quicker making direct contact with the cold metal rather than just cooling in cold air and the ice isn't touching the food. Speed of cooling is proportional to the square of the temperature difference too I think I remember right from HS physics
@@ericf91 Rapid cooling is always best. Slow cooling means the food has more time in the "danger zone" (4°C to 60°C / 40°F to 140°F) where bacteria grows more rapidly, so the less time in the danger zone the better.
Definitely using the waste bin idea, my biggest problem in cooking is not cleaning up as I go. Also love the ice bath idea - it’s like a reverse double boiler!
@@baskorohpradono7171putting hot things into the fridge when the fridge has glass containers or glass shelf's OR the thing you're putting into the fridge to cool down is in a glass container that is hot etc. that sudden and quick temperature change can and will shatter glass and now you have glass and food stuff to clean up
Usually not recommended simply because of food safety. Theres different methods to cool thongs down but thats not one of them. Look up the temperature danger zone. @@baskorohpradono7171
@@angelramirez936fridge, and you only include what you want in your stock. But stems contain flavor too, same with tomato cores, celery bases, carrot peelings, etc. you can literally pull flavor out of anything if you have enough of it. I use scraps with leftover bones to make stocks and I keep them in delis in my fridge. Cheap, easy, delicious.
@@lifeischeesyfor the bones, and the other stuff too I guess, do you cook it for a while, blend it together when all softened, cook longer, then strain or skip the blending part?
@angelramirez936 I always keep scraps in the freezer. I like to use (and reuse) a very large freezer bag. It will last a lot longer, break up easily when frozen, and you can continue to add to it as you go. Anything starchy (like potatoes, roots, corms, etc) is usually a no-no for stock because it will make the stock thick, gritty, and/or cloudy.. Anything overly pungent will also affect other more delicate flavors, so if you're not making something that will pair well with pungent or bitter flavors (like broccoli, asparagus, collards, etc) save those scraps in a separate bag. When my bag is full, I dump the whole thing in a large pot and add as much water as I want and cook it down until the water takes on the color I want. You can dehydrate and grind peels or scraps to make powders to sprinkle with, too :)
@@mattstone3650 no we don’t need to blend anything. You just boil (if you want to be a bit fancy, sear off the veggies/meat in the pot first) everything, strain, cool.
Best things I learnt working in a kitchen were… damp towel/ wet paper towel under the chopping board to stop it sliding around, how not to chop an onion (some guy cut the end of his finger off the 5th day I was there) someone then showed me how to actually do it which is the same technique I use to this day. And always remember to label and date the stuff in the fridge or the chef will scream at you for an hour.
I've been using those for DECADES since learning them in a French cooking class back in 1976! glad you are passing them onto a new generation who can actually COOK!
Another pro tip. If you take a tray out of the oven, put it down, and look away 5 seconds...it's still hot. Even if your kitchen brain reset and tells you it's safe...don't just pick that shit up. I've survived without a mandolin injury for years but still occasionally grab a burning hot pan because my brain forgot I took it out an oven literal seconds ago
I've survived so long without a mandolin injury that I'm growing increasingly paranoid about a mandolin injury. Even telling you this is endangering me.
I picked up a big pot I had used to boil potatoes for mash and I forgot that it had only been like 3 or 4 minutes since I set it under the sink. Got a blister the width of the wire handle across all the finger pads on that hand. Was working as a prep cook and had to keep working through the pain😂😂
You can, but i dont recommend it, you will lure rats to your home if you have that in your garden.Also potato peels are a problem, but you can make crisps out of them
The clean as you go bucket I will be adopting. I am constantly going to the bin, or just allowing trash to pile up before bring the bin to the kitchen worktop and pushing everything in. And then cleaning the surface. The reason why the second method of letting it pile up is annoying is because space gets used up by parts getting thrown away, and may mix in with your ingredients, e.g. a tiny bit of onion skin or onion root.
I keep a frozen bottle of water in my freezer for cooling down sauces. Just pop it in, wait like 10 mins, perfect everytime. Bonus hack, you can wrap it in plastic if you are really concerned about quick clean up.
I learned the dry towel rule before... Worst thing is that it feels ok for like 2 seconds so you pick it up and then the heat start raising very quickly but you are already holding the dish in your hand. And its not because of steam but water is very good at transfering heat. So more soaked your towel is, the better it transfer...
The amount of time that I have seen people grab a wet towel baffles me. But at least it's not as bad as seeing someone try putting a unopened can of ravioli into the microwave.
All of these I am literally learning in my Culinary classes! I am 19 years old, in college majoring in Culinary and it's a dream of mine to be a professional in the career, and I want to be the best I can and be professional. I am so happy Joshua is teaching these things to the people that never knew these things. God bless you sir! 🙏
im certainly not going to try and discourage you, but know your worth going in and dont destroy yourself in pursuit of this dream. Speaking as someone who had the same dream and has recently had to involuntarily take a step back due to overworking myself to the point of injury: Work your hours, work a little extra if you can, but don't make 70+ hour weeks a habit. Take care of your body, eat well, give yourself time to recoup after long shifts (epsom salt baths, massages if thats your thing, cold or warm compresses where it hurts) - painkillers and caffeine are _not_ acceptable replacements for self care. Passion is a wonderful thing, but dont lose sight of yourself. You can go far, but don't break yourself against the dream. You've got this - keep your head up, show them what you can do c:
I definitely will make sure to keep myself healthy and not overwork myself too much. I know being a chef requires a lot of commitment but, I'm willing to work hard at it but to make sure I keep my health and myself well and good. But as well I want to make sure the people I am working my career towards and the people that eat my food, are safe. The family I want one day, I want them protected and to live a happy and comfortable life. I want the best for the people I care for, and that goes for anyone and myself always 💙
1. A bread pan or fish poacher works better for sweeping trash off of the counter as they are wide, shallow, and small. 2. For even faster cooling, dump a handful of salt into the ice water. If you know ahead of time, you can keep a container of a saturated salt solution in the freezer. It will stay liquid down to -21C/-6F, conducting heat away *FAR* better than regular water. Afterwards, you can pour it into the container and put it back in the freezer for next time. Cheers!
Bro I started watching your video about 3 weeks now lol and I can’t stop watching them !!! You a whole character and I mean that in the nicest way possible.
I've started to work at a caterer's, and as I prepare some wraps and sandwiches, that 3rd tip was a game changer. Have your table-bin, dump everything there while you prep, and then dump everything in the main bin when you're done. And before you go do that, when you're cleaning your prepping area, dump the crumbs in the table bin too!
great song choice josh! sorry guys just wanted to leave a little note. going through a dark time in my life, i’ve always loved cooking and josh you’ve helped elevate my interest and love for cooking for a very long time. just wanted to say that the method to cooling down sauces is something i found out on my own and used it when i needed it. when i saw this in the video something sparked in me that has been eating at me for years and this time im actually gonna do it. my own food operation. not sure how or what exactly but im not happy working my job and im still gonna be stuck working it, but im going to start my food business on the side. thank you josh and the team for the work you put in to your videos, i wouldn’t be who i am today without them.
Best of luck to you!! That's a fantastic idea. Stick to your guns and don't give up. Always have faith in yourself and push through the mistakes because there will be some. You got this, though! 😊
What you said about not using wet towels is so important. So many burns can be prevented by using a dry, clean towel or potholder. Love the zesting hack! Will be useful for when I make my orange chicken! 😁 thank you!
I wish I could save this vid on CZcams like I can save a post on Instagram. These are such important things for me to remember while cooking (especially #1 and #4) and this something I took serious interest in learning. Make more please Josh, this is awesome!
It's more so a mistake that's easy to make during a busy restaurant service, I'd be surprised if many home cooks ever run into a situation where that might happen (most people use oven mitts instead of towels anyways). But ten plus years in the industry and I don't think I know a single professional cook who hasn't at some point grabbed a towel without realizing it was slightly damp and quickly came to regret it lol. Can't always tell if it's a little wet right away, especially if you're in the middle of a rush and working as fast as you can.
Learnt the 5th trick in cooking class in highscool. Very useful, surprising how few people click onto the danger of using a damp/wet towel, especially if they don't cook for a living.
Having a lot of small trash containers for work is such a good hack for any dirty work. I have one on my makeup station for all the cotton rounds and paper towels, and one for my crafting - fabric scraps that are too small to be used, thread scraps, paper and other trash. My main trash can is in the kitchen and the kitchen is literally too small to need the extra container for cooking - the trash can is always less than three steps away
I can confirm the last tip. One time I flooded my kitchen while washing dishes and didn't realize I still had water on my counter. I had my pot holder on it and when I went to grab something hot from the oven, I burned my fingers.
Sadly learnt about the wet towel the hard way and once you’re holding onto a burning tray of food you can’t really let go until it’s on the bench so my hand was so burnt.
I learned the hot towel lesson in 6th grade home ec. We were making pretzels and the teacher used the example of having done it herself and the ensuing pain she suffered to emphasize the importance of never using a wet or damp towel as an oven mitt.
Most of these hacks are something I have learned in culinary school. The technique for the zester is a little different but the general method is the same. The only one that I haven’t used several times is the egg one and I haven’t had a reason to dice eggs. With stocks we always put a stock pot in one of the prep sinks and fill the sink with ice and water. For 40 quarts it takes us 15-20 minutes to cool it
Yeah I learned the "never use a wet towel" the hard way during a training period when I started cooking highschool. Never again, I remember the pain perfectly.
My mom always had a simple tool that is basically just a bounce of thin wires connected to a frame and then there would be another half with the wires in intersecting the directions and that was what we used to cut hard boil eggs.
i have a sustainable kitchen hack for you though. Use two containers. One is for “real” trash. The other one is for vegetable rests you can easily make a vegetable found out of it like the rests of your springonion or skin of onions and everything you can use for soup (so except like potato skin or stuff you cant use for found). After you finished cooking put the foodrests for the soup in a plastic box in your freezer. After every two weeks you can make the best fond out of it, you less have to bring your trash out and you take one step making the world a better place. Greats from berlin
I’ve learned so much food wisdom from the Weissman.
Thank you!
I see what you did there
Why did i only understand this after i saw the comment
@@CurrentBeatlebecause You're dumb
More like Joshua Wiseman ha gottem
Wiseman
5th hack is so important. Learnt from experience
Same I just burned the fuck out of my hand yesterday. He's a day late lol
burnt from experience
Same. The worst part is steam burns go straight through the epidermis into the deeper skin tissues so they often don't look as bad on the surface. You might not think they need to be treated but the burns go so much deeper than they do when you get splashed with hot water or oil. Always treat a steam burn!
Almost learned the hard way when the sous handed me a damp towel and said he needed some potatoes out the oven lmao
@@Jdkicked my mom got a really bad steam burn from new years dinner one year. She came back from the hospital with all of her fingers basically mumified with how wrapped up they were
I work in a 4 star hotel as a kitchen helper. I do meal prep and sometimes season for the Head Chef, but only precisely how she says (she’s the one that trained me, and she’s better than all the other chefs).
She tastes all the time and approves before of cause, and I’ve mastered her seasoning and combinations.
When I get home, I make some of the meals we make at work and my wife is blown away. I can’t wait to host parties because my cooking has really went through the roof now working in a kitchen.
reading the passion and fun you have learning your craft is captivating. Keep going :)
This is so wholesome 😊
😍 wow that sounds very fulfilling heart wise and tummy wise❤
Congrats!
idk why I read this, but happy for you man
I use the plastic bags I get from the grocery store when shopping to throw garbage away while cooking. That way it's all tied up in a neat little bag and when I throw out the garbage it's not just a bunch of random garbage seeping out and tearing the bag
I do the same, but I'll put the bag in a mixing bowl or pot I'm not using as a 'holder'. Bag stays open, bowl holds any leaks if I miss a hole in the bag. When I'm done, put the still clean bowl away and toss junk.
I have a scar from grabbing a blazing hot cast iron fajita dish with a wet towel, still finished the shift but I’ll never forget to use dry towels 😂
I think we've all done it at least once! Middle of a rush, grab the closest towel to you not realizing it's a little damp, couple seconds later: "Shitshitshitshitshitshit!!!!" 😅
Seriously is this like a thing? No one I know has EVER used a wet towel…
@@kgapaneseschoolgirlb yes, people do indeed make mistakes sometimes. I know I know, *crazy* - but it's true
@@Wiggibow That’s not what I’m referring to. Reading “leave in oven for 10 mins at 200°” but you actually leave it for 15 cooking at 220° and it burns is a mistake. Using a wet towel is just something no one I know does. It’s like saying “yeah I learnt from working at a kitchen not to heat up my utensils 🍴 in the microwave” like who heats up their utensils and everyone should know not to put metal in a microwave.
I’m honestly having difficulties understanding that this is somehow a common thing people have done. Is this some cultural difference sort of thing because this was something I didn’t even know people did. Like I live in the UK no one I know uses a wet towel, nor have we needed to be told not to use a wet towel. We just use a dry towel like common sense
@@kgapaneseschoolgirlb of course it's common sense not to use a wet towel. Do you work in restaurants? It's quite common to be in a rush and realize you need to pull something out of the oven or pick up a hot pan, so you grab the first towel you see. If the towel is only slightly damp or wet in just one spot it's not going to be immediately obvious until you've already grabbed the hot pan - it takes a few seconds before the heat starts to come through the towel, but by then it's too late; you either immediately drop what you're holding (possibly ruining the dish) or you get burned.
It's a very simple mistake that basically every professional cook has made at some point, I'm very confused why this is difficult for you to understand.
I learned so much working in restaurants, mainly how to deal with irrational people
I learned that as a manager of a grocery store
I dealt with plenty and never quite picked up the skill. When grown men are yelling at my 15 year old cashiers over a sandwich I just tell them to leave and not come back. Worked fine for me but my bosses weren't happy lol
What the fuck
@@XeroDaeMal ..ya, I agree...absolutely no reason whatsoever to yell at a cashier. If businesses would insist customers be nice to cashiers then they'd do a lot more business. Happy workers = happy customers, etc. 👍😃👍
"But what about the customer's always right?" Does not mean they can be rude. If someone needs to vent then they need to go to counseling and learn to be a better human. 😐
I'm still working on that one😮💨
Ive been cooking for so long and it took me forever to realize some of this stuff. Make more videos like this please!
I worked in an ultra fast paced restaurant in Florida (spring break style) and learned all these tricks, too.
For my trash cleanup, I have a paper grocery bag that I use and throw it directly in the trash after (or the compost pile when I was able to do that)
And side note: no grains in the compost pile unless it’s your tabletop one. Rats will come and infest your backyard if you put grains in your compost pile.
The waste one is so true, it is very annoying to walk to the trash can after cutting or using whatever. Having a bin whether that be a bowl or a hotel pan, something like that makes cooking easier and quicker
I just move the can.
@@toriless That works!
There are thras cans u can hang from the cupboards
what about recycling tho? i'm not throwing plastic packaging, metal cans and bio waste into the same bin
Enter ✨the Polish household✨ aka you have your rubbish bins in a cupboard underneath the sink so next to the countertop 😁
I feel like the wet towel thing is something everyone who's ever worked in a restaurant learns the hard way. 😅
When cooling things in pots, I just use the existing pot instead of a second bowl. I put a bit of ice in a large bowl, place it in the sink under a slowly running tap, and put my pot in the bowl. The running tap gives a thermal current as the water overflows down the drain, so I don't have to stand and stir. Sometimes, I add a funnel under the running tap to reduce the sound of splashing water as my kitchen is an open space with my living room.
I realize more ice and stirring may be faster in a restaurant. And you couldn't hog a sink. But my way is a little easier at home and doesn't dirty an extra bowl.
Cooling things with running water is good, but not if you are also using ice ... that is counter-productive.
Also, using the existing cooking pot instead of transferring the liquid to another bowl takes a lot longer, because you are also having to cool down the cooking pot.
@@davidbroadfoot1864 Also, depending on the pot, you can run the risk of buckling it.
Ah man the ice bath is a fantastic idea! I cook big batches of chili for my work lunches, but to cool down I usually have to leave them in the fridge for a few hours... which isn't great because it's in the danger zone for so long and I don't have an ice wand. Will be using that trick for sure!
could throw some salt on the ice like one does for ice cream to make it cool even quicker
I'm wondering what the difference is between the fridge and that. Aren't they both forms of cooling?
@@ericf91 you shouldn't put hot stuff in the fridge. Maybe Ok if you have a blast chiller but a domestic fridge no . The food cools a lot quicker making direct contact with the cold metal rather than just cooling in cold air and the ice isn't touching the food. Speed of cooling is proportional to the square of the temperature difference too I think I remember right from HS physics
@@andrina118 so that rapid cooling is ok but the slow cooling (fridge) is not? Not arguing just genuinely trying to understand this
@@ericf91 Rapid cooling is always best. Slow cooling means the food has more time in the "danger zone" (4°C to 60°C / 40°F to 140°F) where bacteria grows more rapidly, so the less time in the danger zone the better.
Definitely using the waste bin idea, my biggest problem in cooking is not cleaning up as I go. Also love the ice bath idea - it’s like a reverse double boiler!
So a🤔 double cooler 😂
Normally I just dump it into the fridge to cool it down, is it make any different?
@@baskorohpradono7171putting hot things into the fridge when the fridge has glass containers or glass shelf's OR the thing you're putting into the fridge to cool down is in a glass container that is hot etc.
that sudden and quick temperature change can and will shatter glass and now you have glass and food stuff to clean up
@@kardoxfabricanus7590 isn't it same with the hot glass over the ice then?
Usually not recommended simply because of food safety. Theres different methods to cool thongs down but thats not one of them. Look up the temperature danger zone. @@baskorohpradono7171
I keep whatever vegetable scraps I have and use them to make a delicious veggie stock when I have enough scraps
Fridge or freezer? Do you do anything like dry any of it out before hand? Is there anything you don’t include, like stems or potato peels?
@@angelramirez936fridge, and you only include what you want in your stock. But stems contain flavor too, same with tomato cores, celery bases, carrot peelings, etc. you can literally pull flavor out of anything if you have enough of it. I use scraps with leftover bones to make stocks and I keep them in delis in my fridge. Cheap, easy, delicious.
@@lifeischeesyfor the bones, and the other stuff too I guess, do you cook it for a while, blend it together when all softened, cook longer, then strain or skip the blending part?
@angelramirez936 I always keep scraps in the freezer. I like to use (and reuse) a very large freezer bag. It will last a lot longer, break up easily when frozen, and you can continue to add to it as you go. Anything starchy (like potatoes, roots, corms, etc) is usually a no-no for stock because it will make the stock thick, gritty, and/or cloudy.. Anything overly pungent will also affect other more delicate flavors, so if you're not making something that will pair well with pungent or bitter flavors (like broccoli, asparagus, collards, etc) save those scraps in a separate bag.
When my bag is full, I dump the whole thing in a large pot and add as much water as I want and cook it down until the water takes on the color I want.
You can dehydrate and grind peels or scraps to make powders to sprinkle with, too :)
@@mattstone3650 no we don’t need to blend anything. You just boil (if you want to be a bit fancy, sear off the veggies/meat in the pot first) everything, strain, cool.
Always had two towels on my apron, one wet for wiping up, one dry for hot stuff. I made the mistake of only using one towel once... And never again...
Best things I learnt working in a kitchen were… damp towel/ wet paper towel under the chopping board to stop it sliding around, how not to chop an onion (some guy cut the end of his finger off the 5th day I was there) someone then showed me how to actually do it which is the same technique I use to this day. And always remember to label and date the stuff in the fridge or the chef will scream at you for an hour.
is the way josh is cutting onion the way a guy hurt himself or is this the way you do itt
I love seeing other chefs on yt. Makes me feel like my job is important...
I was just thinking there are an astonishing number of us in the top comments right now. I cannot describe how much I love this.
@@ShovelChef And we all love chefs! You have my full respect for being a chef as I've heard the job is pretty stressful
we all have to eat so yeah you're pretty damn important
@@junethanoschurchill6750 aww ty
With the hangry world out there, your job IS very important.
as a pastry chef
that first hack helps ALOT
How does it help?
Ps. I dont know
@@MhvkBx Some sweets require the zest (the outside) of citrus (lime, lemon, orange, etc.)
@@MhvkBxit efficiently gives you cest
I always do it the "wrong way". there are a lot of oils in the zest that you lose with his method. Just my preference tho
You a pastry chef and learning from CZcams weebs? Pathetic
I've been using those for DECADES since learning them in a French cooking class back in 1976! glad you are passing them onto a new generation who can actually COOK!
Would love a series of this
Another pro tip. If you take a tray out of the oven, put it down, and look away 5 seconds...it's still hot. Even if your kitchen brain reset and tells you it's safe...don't just pick that shit up.
I've survived without a mandolin injury for years but still occasionally grab a burning hot pan because my brain forgot I took it out an oven literal seconds ago
I've survived so long without a mandolin injury that I'm growing increasingly paranoid about a mandolin injury.
Even telling you this is endangering me.
I picked up a big pot I had used to boil potatoes for mash and I forgot that it had only been like 3 or 4 minutes since I set it under the sink. Got a blister the width of the wire handle across all the finger pads on that hand. Was working as a prep cook and had to keep working through the pain😂😂
Not a pro tip. Just a tip for fucken idiots
If you use oven mitts leave the mitt on the tray or handle of the pan so you remember it’s still hot
I leave the mit or towel or whatever on the edge/handle to remind me the tray or pan or whatever is still hot.
The waste into a bin one is also great for composting (not including dairy and animal products)!
You can perfectly compost those last two, too.
You can, but i dont recommend it, you will lure rats to your home if you have that in your garden.Also potato peels are a problem, but you can make crisps out of them
@@CD-kg9by You can in your own compost but not in government compost
@@TemperiusI damn well put that in the city trash. In dousnt say you can’t.
@@Gabriel-vj1cf I do too. I just mean the city compost rather than trash
The clean as you go bucket I will be adopting.
I am constantly going to the bin, or just allowing trash to pile up before bring the bin to the kitchen worktop and pushing everything in.
And then cleaning the surface.
The reason why the second method of letting it pile up is annoying is because space gets used up by parts getting thrown away, and may mix in with your ingredients, e.g. a tiny bit of onion skin or onion root.
I keep a frozen bottle of water in my freezer for cooling down sauces. Just pop it in, wait like 10 mins, perfect everytime. Bonus hack, you can wrap it in plastic if you are really concerned about quick clean up.
You’re dropping a plastic bottle of ice into boiling hot sauce? Sounds like a good way to melt plastic into your food.
I learned the dry towel rule before... Worst thing is that it feels ok for like 2 seconds so you pick it up and then the heat start raising very quickly but you are already holding the dish in your hand.
And its not because of steam but water is very good at transfering heat. So more soaked your towel is, the better it transfer...
I learned that wet towel one the hard way 😂
Same bro
Me too 😅
My older sister did when we were kids lol
yup, learned that one the hard way
please tell me you know its cause it conducts heat very well, and nothing to do with steam
All I could hear was "Do you wanna make it betterrr?". Great song choice for hacks video ngl
"Im gonna grate mt hand!!"got me dying XD
The amount of time that I have seen people grab a wet towel baffles me. But at least it's not as bad as seeing someone try putting a unopened can of ravioli into the microwave.
All of these I am literally learning in my Culinary classes! I am 19 years old, in college majoring in Culinary and it's a dream of mine to be a professional in the career, and I want to be the best I can and be professional. I am so happy Joshua is teaching these things to the people that never knew these things. God bless you sir! 🙏
Okay I know this is just 10 likes but I want to say thank you guys for liking the comment! 🫶
im certainly not going to try and discourage you, but know your worth going in and dont destroy yourself in pursuit of this dream.
Speaking as someone who had the same dream and has recently had to involuntarily take a step back due to overworking myself to the point of injury: Work your hours, work a little extra if you can, but don't make 70+ hour weeks a habit. Take care of your body, eat well, give yourself time to recoup after long shifts (epsom salt baths, massages if thats your thing, cold or warm compresses where it hurts) - painkillers and caffeine are _not_ acceptable replacements for self care.
Passion is a wonderful thing, but dont lose sight of yourself. You can go far, but don't break yourself against the dream.
You've got this - keep your head up, show them what you can do c:
I definitely will make sure to keep myself healthy and not overwork myself too much. I know being a chef requires a lot of commitment but, I'm willing to work hard at it but to make sure I keep my health and myself well and good. But as well I want to make sure the people I am working my career towards and the people that eat my food, are safe. The family I want one day, I want them protected and to live a happy and comfortable life. I want the best for the people I care for, and that goes for anyone and myself always 💙
"A wet heat protector is a heat conductor" that always stuck in my mind
Working as a prep cook has made life 100000% easier
W song. Love the vids Josh. I’ve been locked in for a couple years now. Your content brings me a smile
1. A bread pan or fish poacher works better for sweeping trash off of the counter as they are wide, shallow, and small.
2. For even faster cooling, dump a handful of salt into the ice water. If you know ahead of time, you can keep a container of a saturated salt solution in the freezer. It will stay liquid down to -21C/-6F, conducting heat away *FAR* better than regular water. Afterwards, you can pour it into the container and put it back in the freezer for next time.
Cheers!
Bro I started watching your video about 3 weeks now lol and I can’t stop watching them !!! You a whole character and I mean that in the nicest way possible.
“Love you” made me so happy to have another mother by my side
Still have the scar on my thumb from pulling a heavy sheet tray with a damp towel. Never again.
picked up and put down a pan straight from the oven with a damp towel. would i rather hold molten iron or boiling hot water, turns out neither.
The one with the bowl of ice seems so obvious yet I never would've thought to do that
I learned that from a homebrewer. He would spin beer bottles in ice to make them chill MUCH faster.
Isn't this the same as putting it in the fridge? Aren't they both forms of cooling
3 and 5 is just straight common sense
I've started to work at a caterer's, and as I prepare some wraps and sandwiches, that 3rd tip was a game changer. Have your table-bin, dump everything there while you prep, and then dump everything in the main bin when you're done. And before you go do that, when you're cleaning your prepping area, dump the crumbs in the table bin too!
great song choice josh!
sorry guys just wanted to leave a little note.
going through a dark time in my life, i’ve always loved cooking and josh you’ve helped elevate my interest and love for cooking for a very long time. just wanted to say that the method to cooling down sauces is something i found out on my own and used it when i needed it. when i saw this in the video something sparked in me that has been eating at me for years and this time im actually gonna do it. my own food operation. not sure how or what exactly but im not happy working my job and im still gonna be stuck working it, but im going to start my food business on the side. thank you josh and the team for the work you put in to your videos, i wouldn’t be who i am today without them.
Best of luck to you!! That's a fantastic idea. Stick to your guns and don't give up. Always have faith in yourself and push through the mistakes because there will be some. You got this, though! 😊
@@palindromecornell707 much love 🤙🏽
The last one is just common sense, but then I remember some people lack that
He's called "Wise Man" for a reason.
What you said about not using wet towels is so important. So many burns can be prevented by using a dry, clean towel or potholder. Love the zesting hack! Will be useful for when I make my orange chicken! 😁 thank you!
Awesome 🔥🔥🔥
Also, Don't use a wet towel, or have wet hands with a dry towel.
Bro watch the video first
yeah, he say's don't use a wet towel, but he doesn't mention your hands being wet@@onjimana
That towel tip goes hard 😂 definitely never made that mistake again!
I wish I could save this vid on CZcams like I can save a post on Instagram. These are such important things for me to remember while cooking (especially #1 and #4) and this something I took serious interest in learning. Make more please Josh, this is awesome!
Of course Josh knows how to grab cylindrical objects
Food hack #6 crack eggs on a flat surface not an edge...unless you like shells in your scramble that is.
I always crack on an edge, never have shells in my eggs lol
@@JacobE-23 then you my friend have the luck of the gods, cuz that ain't normal. 🤣
@@mr.silver5476 I've cracked lots of eggs in my days lol
Keeping your cooking space is super crucial when cooking!! I agree with you 100% Josh!
You shouldn’t have to learn a “food hack” from CZcams to not grab hot things with anything wet……..
Yeah, that fifth one was not necessary, but with people getting dumber by the minute. I guess it can count as a "hack" for them.
It's more so a mistake that's easy to make during a busy restaurant service, I'd be surprised if many home cooks ever run into a situation where that might happen (most people use oven mitts instead of towels anyways).
But ten plus years in the industry and I don't think I know a single professional cook who hasn't at some point grabbed a towel without realizing it was slightly damp and quickly came to regret it lol. Can't always tell if it's a little wet right away, especially if you're in the middle of a rush and working as fast as you can.
wow the egg hack. bro worked at subway
Learnt the 5th trick in cooking class in highscool. Very useful, surprising how few people click onto the danger of using a damp/wet towel, especially if they don't cook for a living.
You put me in a great mood
I love these kitchen hacks, the save me SO much time at home!
I love this approach versus “you’re doing it wrong!” ❤🎉
The last one is actually useful to me.
Easy, quick, to the point. Useful tips for beginners.
German trash sorting just got a heartattack.
Honestly just liking for the Original Berf of Chicagoland shirt
That diced egg trick is the bomb. Will have to try this next time i make egg salad sandwiches.
Been a long time chef but that wire rack + egg trick is so GENIUS!!!! Especially when you’re making 1000 salads. Literally
Works well for crumbling cheeses too
Great video, I half expected you to say, "Stay Flexy"
i start working as a chef apprentice in august, this guy is gonna make it SO much easier if already know this
I hope it goes well for you, be safe.
You should make more restaurant hack clips, appreciate the info
i feel that the egg lifehack is something of a common knowledge trick in every post Soviet family ...
On the hack 3 he literally cleaned dirty toilet paper😂
“boil your hand” is a sentence i wish i never heard. love ya josh!
My first mentor Chef, "Be clean AS you go." 😂😂 Thanks Ice Man
Having a lot of small trash containers for work is such a good hack for any dirty work. I have one on my makeup station for all the cotton rounds and paper towels, and one for my crafting - fabric scraps that are too small to be used, thread scraps, paper and other trash.
My main trash can is in the kitchen and the kitchen is literally too small to need the extra container for cooking - the trash can is always less than three steps away
Honestly, having a trash bowl to put scraps from cutting into has been life changing! I compost, so it's a lot easier to keep things seperated too!
Honestly not a bad video. Very applicable. Good work.
For those who want to know the track/song/music its Make it better by Anderson Paak
I learned the last one the hard way when I used to work as a trainee chef. Was the most painful lesson I've learned to date, to say the least
Anderson Paak music playing on the background, NICE! ❤
I can confirm the last tip. One time I flooded my kitchen while washing dishes and didn't realize I still had water on my counter. I had my pot holder on it and when I went to grab something hot from the oven, I burned my fingers.
The cooling sauces down tip is genius😮
Didn't think the last one needed to be said tbh but now I know to warn my kids just in case lol
Josh throwing all the garbage into one bin hurt my german heart
Sadly learnt about the wet towel the hard way and once you’re holding onto a burning tray of food you can’t really let go until it’s on the bench so my hand was so burnt.
'shingle' Fr felt that, gotta hurt man
Knew about 2 and 3 working in food service, picked up a lot of useful tips in the kitchen
I learned the hot towel lesson in 6th grade home ec. We were making pretzels and the teacher used the example of having done it herself and the ensuing pain she suffered to emphasize the importance of never using a wet or damp towel as an oven mitt.
Container on the bench and dry towels, essential tips, truly.
Most of these hacks are something I have learned in culinary school. The technique for the zester is a little different but the general method is the same. The only one that I haven’t used several times is the egg one and I haven’t had a reason to dice eggs. With stocks we always put a stock pot in one of the prep sinks and fill the sink with ice and water. For 40 quarts it takes us 15-20 minutes to cool it
I see the Por Osos merch 🙌
..as someone who works in a restaurant i wish someone taught me number one sooner than this, but thank you
You make food so cool
Yeah I learned the "never use a wet towel" the hard way during a training period when I started cooking highschool. Never again, I remember the pain perfectly.
That last hack I learned pretty darn quick
This is legit stuff they taught me at culinary school.
your original beef of chicagoland shirt is so cool
As a chef working in a restaurant, can confirm all of this.
Love that anderson. Paak beat!
My mom always had a simple tool that is basically just a bounce of thin wires connected to a frame and then there would be another half with the wires in intersecting the directions and that was what we used to cut hard boil eggs.
i have a sustainable kitchen hack for you though. Use two containers. One is for “real” trash. The other one is for vegetable rests you can easily make a vegetable found out of it like the rests of your springonion or skin of onions and everything you can use for soup (so except like potato skin or stuff you cant use for found). After you finished cooking put the foodrests for the soup in a plastic box in your freezer. After every two weeks you can make the best fond out of it, you less have to bring your trash out and you take one step making the world a better place. Greats from berlin
I do this, it's so helpful.
This man makes me think he should be telling me to stay flexy at the end of his videos.
Another nice thing to do is use a 2nd bucket or ice cream container for scrapes for your compost for your veggie gardens
Those are good advices because i have been using all of them except the ice one already.