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

You’re awesome for this!! I love you.

I had just finished the video and thought about doing this lol

Holy shit, man. Respect.

much love!

I love you my man. You are a hero

Honestly chicken thighs are my favourite of all "hacks". I haven't touched breast meat in about 2 years since I started using thighs and they are so easy to cook with, and are also good for any kind of dish while also being cheaper and more versatile. Best part is deboning them is ridiculously easy so you can get them even cheaper by not buying the filleted ones. They end up being 1/4 of the price of breasts.

Sorry to hear that you haven't touched a breast in 2 years bro 😢

Great tips! The tip for making a soup less salting by adding a big chunk of potato is such a good idea!

yeah, that tip is a few hundred years old tho , but the simple things often get forgoten

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.

This was incredibly resourceful and helpful! I watched the whole thing twice! Thank you so much Josh! I’m excited to cook my next dish 😊😍

I just love you!🥰 You give so much usable advice and tips/tricks!! Watching your light, energetic and comical videos brightens my day!! Great video Josh!❤😊 I need SO MANY things in the kitchen. Most things that break or wear out just don’t get replaced. We are poorer every year 🥴

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.

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

This was phenomenal. Thanks for all the work put into this one

Wow! Josh is the real deal! I had to watch and re-watch over and over! His advice was simple yet powerful and most helpful! Keep those videos coming!

This man will make you a master chef faster, better than any culinary school my friends went to.

Love the hacks! You made my life a bit easier :) Thank you very much. I use a bundt pan to trim the corn from thr cob, no need for a towel or extra bowl. Canning 20 dozen ears of corn each year for the last 30 taught me that tiny tidbit

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

I agree!

💯 WORD 🎯 👏 👏 👏

True, but that advertising of the mandolines needs to be expelled from the video. Great tool but for highly trained use. Every commercial kitchen I worked in banded them. Only head chiefs and alike used them.

yes!!!

​@@4everRageHFCis that because the expensive hand guard was swioed the first week and then you ran out of commis chefs after eachnone had to do a batch of some veg and they slices themselves up so badly that they were more blue plaster than human being? Just a guess based on personal expertise ce and a day prepping lattice potato (wavy slicer blade set to low thickness so you run potato down it once than twist it 90degrees then make the second pass... The overlapping ridge cuts leave a cross-crossed pattern with holes showing though it) Not sure what you might call such things if you bother

THIS IS GAME CHANGING!!Love your delivery, choices of hacks and how many you packed into your video!! Thank you for sharing!

This is getting added to our homeschool.

This is a tremendously helpful resource that I know I’ll be returning to time and time again!! Thank you so very much to everyone involved in the production, it’s going to help so many people around the world make beautiful and delicious food!

I've always used shears and the potato masher trick; just makes sense to me. I will also use an apple wedger when processing a lot of potatoes for mashed, day for Thanksgiving. It lets me quickly get relatively even chunks.

I keep watching this over and over. Josh - thank you. This is a gift to home cooks. Incredible.

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.

You gurgling like something in your mouth

Why have you written this comment as if he's a controversial personality and not some youtube cook? 😂

👏🏾👏🏾👏🏾👏🏾Yes hand clap to Josh and good luck on his marriage.

I haven’t worked in a kitchen in over a year and this brought me back 😍 I love cooking at home and incorporating these techniques!

These tips are so helpful! My dad is a chef and it was fun to see how many of these tips I already used after picking it up from him ❤

Like many people I rediscovered the kitchen and having actual FUN in creating decent food. And in doing so recently discovered this funny, super smart, youngster. As a Jersey Girl, I appreciate his candor and sarcasm. As I am recovering from a traumatic knee injury, I’ve got quite a bit of time on my hands so I I could and most likely will watch this over and over (but not in a stalker kinda way). THANK YOU for sharing with all of us. Wishing you the best of everything and to everyone here. Have an inspirational day.

for number 82. To thicken stuff, you can also have a spoon of cornstarch mixed with a bit of water to make a light thickener, pour it in the sauce or soup and mix it around. This is called gouqian, it makes a thin sauce into a glaze like texture.

As someone who cooks regularly at home and picks up tricks, it was exciting to know many of these. But man, most helpful video ever. So concise and visually helpful. Will need to rewatch and make a list for my kitchen!

The format of this video is so good

This video is so good

thumbs up

❤❤ Good Morning. Very good videy😅😅

Amezing❤❤

Nice

Good news Joshua Weiss you taught me many things about cooking .

Another good way to get the core out of peppers (albeit a little more dangerous) is to take the tip of your knife, cut right around the stem (little green thing at top) and twist the pepper, then just tilt the knife back and the core should pop out with a little less waste. The way he teaches is a lot safer and more beginner friendly though! Overall great video

I worked as a cook in various restaurants for 10 years and actually owned a restaurant for another 10 years. Literally everything you say. I also do and learned from doing. Efficiency is king for restaurant cooking. I see people cooking at home and they might be great cooks but damn they would never survive in a restaurant kitchen.

This is amazing! Some of these I knew but some blew my mind. I think the “salt to taste” was my favourite tip. My spaghetti/pizza sauces often struggle, and I can never figure out why! Also the crispy fish skin paper! Very helpful!

As someone who owns a catering business, I knew most of these, but very informative to all of us. #22, it's easy to render down fat, everyone shoudn't be afraid to do this. It's saves $ in addition to adding flavor to your dish. #81, this also works when you need butter for pie crust, freeze the butter then shred or dice. #90 the off set spatula is a must, thanks for including that. Great video young man. Another tip I would add, don't be afarid to fail. We've all F'ed up a recipe, who cares, learn from it

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

I agree, very generous with sharing info unlike others.😉

What culinary school did you go to lifehack university lol this is not what they teach us

@jpfleck4848  The Restaurant School in Philadelphia What did you learn your first year then?

@gregbialor6869  I'm on my final year of cul science at the CIA, first year was delegated to fundamentals, then cuisines whitch was meds, banquet, a la carte and meat and fish, then we finish with 4 months of internship at a given place and come back

@jpfleck4848  where I went first year was also fundamentals, techniques and we had a working restaurant we had to log time into...not even close to the real thing. But at the end of the program we went to Burgundy and Champagne. So much wine.

This is one of the most helpful cooking videos I’ve ever watched! Kudos to Josh and his team!!!

As an Asian all these tricks u guys appreciate are basic skills we’re doing everyday 😂

I've learned a couple of new tricks here, thank you! For ginger that's fresh (not dried out and past its prime), I don't peel at all if it's going to be grated. Leave the skin on, grate it, and it will melt into the dish you're cooking. Just one less prep step if you're tired/pressed for time.

love the video and learned a fair bit from it. one thing i learned for thickening soups and sauces instead of xanthan gum for thickening soups and sauces i personally like adding cooked white rice, especially since i always have some left over. found that sauces/soups do not break for me BUT i do wanna add that a little bit of rice goes a long way.

Excellent tutorial! Thank you for taking the time and sharing your talent❤

This is seriously the best instructional cooking video I’ve ever seen. ❤

THANK YOU for the refresher course. Wow, I’m 60 yrs old and have been using maybe 70% of these techniques forever. But seeing them all together reinforced some that I forgot or just don’t bother with. THANK YOU!

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

A right bloody banger indeed!

Not to be queer or anything when asking. What's cooking?

The plastic belt saved me more times the I can count Also have you done the corn in bunt pan trick ?

@@thomeshiadevine7990 yep

So interesting to see so many of the chef tricks my older brother taught me in this video. Really awesome!

You get all the thumbs up ! The humor is sublime and the hacks 🎉 solid gold

This dude not only gives fantastic kitchen advice, he's also funny as hell! Me subscribed...

This dude deserves his own show❤..thank you food network. 😮

So many golden tips and information packed all into one video, this is just amazing!!

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.

Also, BENCH SCRAPERRRRRRR ❤

thats not just for anything either, im a mechanic and i went to school for it, but to be honest ive learned a lot more actually working in a shop than in school

As a Mexican... good technique with the tortilla. That is the proper, ancient way our granma's taught us.

Great content!! Love the tips from all of your experience in the kitchen and the joyful presentation - thank you!!!!

2:47 mixing bowl Mom hack: get silicone pot holders with a waffle texture. They can be rinsed/washed if messy, used as trivets, function as potholders, can be used to peel paper off onions, are great for holding wet potatos while peeling, and don't stain like a towel might.

My partner bought a big pack of those deli containers and at first I thought it was dumb but now that I’ve used them for everything mentioned in your video and more I honestly am sold!!

5:56 using kitchen scissors to cut things is kind of a life changer. I learned it when I became interested in Korean food. Sometimes it's just sooo much easier than using a knife.

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.

LOVE your videos. They're both informative and funny. Keep going 😊

Awesome video!! 4:30 I discovered how to do this when I was a kid without questioning it much so I was always confused when people said it was hard to peel boiled eggs 😂

Not sure if it’s something you can do, but could you include what alternatives people could use to make it Gluten Free… because these look absolutely amazing and I would love to try these with my wife, but she can’t handle Gluten…. Tuning in from Melbourne Australia too 😁

Been a cook for ten years and happily was stoked I knew all of these. The cherry tomato trick has always been my fav

Great list of tips! There's just one thing that I think you missed. Velveting meat for stir fry. It's a gamechanger imo

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.

exactly instead of the others, these are awesome

That xanthan gum trick is super helpful. I've used a touch of xanthan gum in my Buffalo wing sauce I make to make sure it's thick and sticks to my wings!! Edit: annnnnnd now I'm craving wings again lol gonna need to make a batch this weekend

Fantastic video! My mind was blown when my friend showed me the "use a spoon to peel a ginger"-trick! And since, I've never peeled it otherwise! The water-and-egg thing I kind of already do, and I always just rinse my onion quickly after removing the first layer, to avoid crying for those poor bastards. But this video has many more tricks! Saving for later and subscribing! Thanks man!

So good! Thanks for this, it must of taken a while to put all of that together. Such a fun and helpful video

Gotta admire the fact that all of these were ACTUAL hacks and not "store your meat in a fridge". Quality content.

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.

One of the things I loved about the show the bear is how often he uses the last tip and is drinking from the containers lol when I transitioned to woodworking and epoxy I started using the epoxy measuring cups lmao

Thank you for sharing years worth of experiences, Testing and curating these useful tips for us to consume in 36 minutes. You have shared more than just tips with us. You have shared your love and passion! ❤

Thank you Josh! Great video, great tips! And you are pleasant and funny too, you make a good teacher😃👌👏👏🥳🥳

My personal favorite technique: Use a cut glove when using a mandolin! Use a disposable glove on top of that to keep it sanitary. Easy clean up and a LOT safer.

I've learned almost every single one of these tricks in kitchens and didn't even realize that they were tricks 😅 I guess I take a lot of knowledge for granted

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

also if the birds are chickens it does change the taste of the eggs. they just taste a little bit better.

@@perryhunter129 interesting, I didn't think of that. I was talking about parrots (even though I forgot to say parrots) but that totally makes sense that chickens would like that too

Are they safe for wild birds?

@@rapunzel39 I would assume so. I guess that really depends on the species, but I mean parrots are extremely sensitive to everything and they have no problem with pepper seeds. Birds' job in nature is to spread seeds, there's even some plants that create seeds that are harmful to everything except birds, cause they want their seeds to be spread. So to give birds seeds of most kind I would assume it's probably pretty safe

@@DaddyDaGuido That makes sense. Thanks!

As someone who has worked in food service for over 10+ years, I would like to also add another tip for slicing with the Mandolin, use a cut glove so you can minimize the risk of cutting yourself on it. Mandolin cut's are no bueno. It's also a feeling of a sense of safety and less stressful knowing you're protected. Also, regardless of my experience, I have learned a LOT from this video! Never thought to use the deli standard at home!

MASSIVELY appreciate the constant efforts made to REDUCE WASTE!!!!

I just watched my first JOSHUA video. His video is executed perfectly because you never get bored and feel the need to fast forward. He is concise and entertaining. I had to subscribe after that. Good work Josh.

I love that most of these techniques are what my Indian mum taught me, thanks Josh for confirming she was right

The first time a chef showed me the “wire rack dice” my whole world changed. I couldn’t help but think “how the hell did i never think of this?”

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

Even just writing this would take forever. I can’t imagine shooting it and editing it.

Yeah, much work, but I don't appreciate it because it takes too long to watch. So I didn't 🤷😄

@@mael1515 comment for the algorithm though!

@@BakersTuts gives me anxiety just thinking about it

We appreciate it!!!

Seriously, one if the greatest step-up- your-kitchen- game videos of all time

So much information in such a short time, love it, and I will definitely use your tips. Thanks so much!

Oh wow! These tips are awesome! I knew just a couple and I’m so glad to learn more! Thank you so much! I’ve seen your videos before but I’m subscribing now 😀

I love the new kitchen, just got the new cookbook too! Go Joshus (and his team) GO!

I‘ve been professional cook for over 20 years. This video has taught me tricks that I never knew. Thank you, Josh for taking the time and effort to teach me some new techniques. Great job!

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!

Honestly I always say I can’t cook but this video was a great confidence boost considering i knew most if these.

First time I watch a video like this and I get to actually learn useful things. Thank you, well done!

This is gold! Knew most of them because.. I'm old but I wish I had this 10 years ago! Would have saved me so much time! Also, for the potato hack, I use a paper towel so I can wipe the counter with it after I've thrown away the potato peel!

Damn. He really went through EACH hack. Big up you Joshua!

Great tips, thanks! Re: Hack #18, I don't use parchment paper to catch my potato peels. I use the plastic bags that produce comes in from the grocery store, then when I'm through peeling the potatoes, I turn the bag inside-out and throw it in the trash.

we use paper towels at home too

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

YASSS waste not want not

Something that helps with onions really well is if you have a above store fan. Just put your cutting board on the stove top and turn the fan on…. Works wonders. (Just make sure your stovetop isn’t hot)

Awesome! Thanks Josh, a few tips and tricks are simply genius. Now all I want to do is cook, cook and cook! If you were closer to where I live, I would steal you away for more lessons 😉

Only 1/2 way through, and at 59 I knew a good majority of these. Who remembers Rachael Ray's garbage bowl? Great tips for people cooking, learning to, and pros. Yep, medium rare is how to cook steak😊😊😊

Thoroughly enjoyed your video. Many of them I knew but the parchment paper fish crust thing, blew my mind! Gonna try that! Thanks

Fun fact: The world's greatest chefs learned to cook in their kitchen, not in a culinary school

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 🙏

How did it go?

This is the best video Josh has made and forever will be.

Exactly what hoped this video would be! This is what YouTube is about, not the other 80-90 percent of crap that's on here. Good job man and thanks for sharing your knowledge!

I really appreciate this I hope to use this to bring my mothers cooking into continuum and keep it with me. Much thanks

This was the quickest 36 minute video in my entire YT watching history! 😅 Really amazing work, and all your knowledge that you shared it’s so much appreciated. Amazing video! 🥰❤❤

I discovered those containers on my own, thanks to my Chinese take out egg drop soups coming in them. I use them for years until they start to degrade, then recycle them. The stacking is such a nice feature, as is the universal interchangeable lids. They're freezer safe too! I never use enough milk before it goes bad, so I get a quart and freeze 16 oz in the 2 cup containers. Then I pull them out one at a time from the freezer. I can make a quart last 2-3 weeks that way.

Is there no concern for BPA type precautions? Like plastic getting into your food products?

@@mstevenchapman Oh please... Where does the fear end? With all the other things to be concerned with there has to be point where sane people say enough. Just go wrap yourself in bubble wrap and don't leave the house.

@@mstevenchapman Nope. Most food service storage is for short term prep and temporary placement. Food usually isn't cooked in it in restaurants, just stored. BPA leaching is a bigger concern for long term food storage (distributions center to shelf) because it can be in the containers for months, even years in the case of bottled water, and in some cases the storage container is heated up during pasteurization. Just don't microwave your leftovers in plastic. Plop them on stoneware plates instead.

@@katarh Thank You very much for the explanation. Been dealing with health issues without a diagnosis so I'm always keeping my ears open for ways to prevent issues. Glad to be informed. Now I can finally take off all this bubble wrap and tin foil hat.

So much great info. Thank you!

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.

Now I'll blow ur mind, add a spoon of flour, mix with the spoon and boooom it works, and u don't need any sht like blending something inside xD

Another one I did in desperate times, stew was too thin, dried mashed potato flakes. Maybe I'm a monster but it still tasted good

​@@nirips4138flour does need to be cooked so it's great as long as the soup or sauce is still cooking

Raw or cooked rice?

Excellent tips, thanks. Already implementing some in my cooking.

great video. i cant cook, but you give me confident that i can 😂

Lots of great tips watched this with my 9 year old son and he loved it (he really wants to learn how to cook)

The Saran Wrap one is no joke! Some one told me that when I moved out after high school. Spent 35$ on a huge roll of it…. 12 year ago lol. I’m like half way through. Also such good quality! The box has completely fallen apart but the wrap it’s self is still awesome and I just rip off from the roll. Solid tip for any one.