Chefs and Restaurants
The Technique Issue

What’s a Kitchen Hack You Still Use in Your Restaurant?

    Ray Delucci
    March 13, 2022 8:37am

    “Gingerroot is one of the most underrated and multipurpose spices around. The flavor can vary from spicy and sweet to tangy, making its usage infinite, but peeling it has always presented a challenge for me. I’ve used everything from a paring knife to a potato peeler, but when a colleague shared her new peeling technique, I was finally able to master it. The remedy: Freeze the root and use a spoon to effortlessly remove the skin. This method preserves and seals in freshness, while reducing waste.” – Abraham Scott, Chef/Founder, Good Trouble Kitchen, New York City

    “My favorite hack is to use the leftover, unreachable drops left in empty bottles and jars to come up with new sauces and dressings. I mix the ingredients right inside the jar and shake it to come up with creative combinations. Some of my favorites are mayo jar ‘Caesar-style dressing,’ peanut butter jar ‘sesame chili glaze,’ and Dijon bottle ‘lemon mint vinaigrette.’ It's an easy and sustainable way to experiment and try out different flavor profiles.” – Kelsie Reynolds, Executive Pastry Chef, Southdown Coffee, Huntington, N.Y.

    “Running a food cart is very different from a brick-and-mortar kitchen. Most carts aren’t connected to a sewer line or have a direct water supply, so you have to be smart and resourceful with your water. Instead of dumping ours out after we blanch vegetables, we repurpose it to start our stocks. It’s our way of utilizing the entire ingredient and being as sustainable as possible.” –  Ethan Leung, Chef/Co-Owner, Baon Kainan, Portland, Ore.

     
    “My hack for the fluffiest scrambled eggs is to crack them directly into a blender and blend them for about 10 seconds, or until the eggs are completely homogeneous and smooth. Blending them breaks up the proteins more effectively than whisking them by hand or using a fork, and it delivers a fluffy, scrambled egg without adding any dairy.” – Taylor Bischof, Chef/Owner, Brekkie & Bake Shop, Chicago

    Ray Delucci is the creator of Line Cook Thoughts.

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