Secret Food Hacks I Learned In Restaurants
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- Опубліковано 5 жов 2024
- I guess they’re not a secret anymore.
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I really like these videos, giving some of the inside scoop for restaurant food that can be applied at home. Super informative!
So many of these tips just made my brain explode with possibilities to make my meal preps taste even better with minimal effort. Maybe something to explore in a video? Amazing content thank you
Please make more of these kinds of videos
I wish I had the time/patience for these methods. Watching Josh I've learned so much. I'm a decent cook but would love to take it to the next level, but if it was a passionate hobbyist I could see spending this much time effort and planning on any particular dish. This is incredible info. The best part is learning the how.
Finally a “cooking” video!!
This was amazing! I’d love to see a video showing these tricks for Christmas dinner.
LETS GO!!!!!!!! These are the videos we love and want
In Joshua Weissman hacks we trust 💚. Thanks for the advice.
really like the cooking tip compilation vids 👍
Also, par cooking also works with pasta. At a golf course I worked at we would par cook a ton of pasta, usually 1-2 minutes before Al dente. Pop it back into some boiling water for a 1min and toss it in the sauce we made.
Also works for risotto. We would prepare a large batch of plain risotto. Come service we just take a serving put it on the heat and we would have an intensely flavoured puree/sauces to mix it in. Makes cooking a load of risotto so much easier especially when you have different types of risotto on the menu.
This feels like an older video. Less theatrics and nonsense, more information. Loved it.
Love all your videos, whether they be hacks or you giving us an insight into the restaurant and culinary industry. I am really looking forward to your cooking series coming back though, would LOVE to watch a But Healthier series 😊
Bro, as a chef.....this made me smile 😍 I love working with people as passionate as you. I could literally tell when you were about to go on a rant and had to edit haha I loved every second mate, love from Australia mate!
Yes, I would love to see more. Please and thank you.
Awesome video. Best one in a while (i find the fast food ones fun....but since i eat almost not fast food, they are really just entertainment), full of useful info.
I would love a video where you deep dive into the confit method and show 2 to 3 examples in more details (a meat, a veggie, a surprise of your choice).
A deep dive into the ways Xanthan gum can be used to thicken sauces, gravies and etc would also be helpful. I suspect its one of the more versatile methods in this video, but given how little you used, i suspect there are some techniques to its use that we would all benefit from knowing.
thanks!!
Loved this video! Knew most of the things but still a fun watch
THIS is the content we are looking for
Awesome tips Josh, thanks!
I alwayd enjoy these videos more because of all the information you learn.
Wow, this is insane! Do more like this!
oh my lawd please make this a series bro!!!!
I just started eating. Perfect Timing!
Thank you for another amazing video!
I Love your videos Joshua, as a royal Navy Head cook I love these videos they help me Work on my culinary journey at home whilst not having to worry about cokking 2000 rashers of bacon
Yes! Please share more ideas. I love your channel. I spend a lot of time cooking and I need a way to shorten. Prep is key. Thank you!
Papa Joshua, thank you for this. I hope you give us more tips soon.😊
I want series like but better or but faster back, those were always fun
Finally! He's back
please do more of these, love them
I LOVE these kinds of videos. I wish you would make a video just about the different Hydrocolloids and sample recipes to use them in. Especially with Thanksgiving and Christmas coming up those recipes would be an AMAZING help to kick up our holiday meals. Please do this, pretty please with MSG on top! 🙂
even if i cant or wont use the information, these kinds of videos are why i subscribed. i get better at cooking at home just by watching your videos.
This is so true, when having experience within the cooking world.
You always know what makes a great video!
Bot
Love this format of your videos
5:28 haiyaa use feeling
didn't he get his Uncle title? I thought he was Uncle Joshua..., no?
We definitely want a part 2❤❤❤❤
I feel like a similar video, but about the equipment restaurants use would be dope. Things like hotel pans, quarter pans, tweezers, etc.
It’s also nice to have prep staff in the morning to get things ready for service the day of or a few days before servicing guests
That is why birria is king in my book! I make every other month, because it IS a bit of a process, and we eat it for 5-6 days and if I’m getting burnt out on it (unlikely but happens every now and again) I smashvit flat in a giant freezer bag, freeze it, then bust it out a few weeks later and since it’s a thin layer I just toss it in a pan on low and cover it for like 15 minutes and BAM you got hot and ready birria on a Tuesday night! 🤷♂️
This feels like your old videos and I love it!
Thanks so much 🎉
I use Xantum Gum all the time! Nice tip Josh!!! I use it as a gelatin substitute in my own cooking to thicken up things too. It's particularly good in Ketogenic recipes.
Outstanding: Prepare, measure, pre-par-cook. And season. Got it.
Yes, please! I use your tips constantly, and I've become a much better cook for it. I'm trying out cuts of meat and sauces I never would have attempted bf, usually with pretty good results, occasionally with oh wows.😁
You forgot MSG
Love your videos bro. Have you ever thought of doing a meet and greet for your fans/subscribers in Austin? Would love to meet you and your crew.
Your ideas are always so unique and interesting. Thank you for your creativity!📷🍪🧨
It’s funny how accessible some of these tips are. I think we all want to save time, and what is better to learn from than restaurants and Father Weissman?
Recipe book, READY!!
Damn, now I'm hungry too.
Honestly think the only thing that wasn't mentioned is maybe also adding a little bit of sugar. Both sugar and salt works almost the same way although there are different ways of looking at sugar; if you make a bolognese you can add carrots, and if you don't want to have carrots then use a little bit of honey. Some dishes that have yellow onions also don't need sugar generally, though it comes to taste (LIKE EVERYTHING) in the end.
I love this dude.
I NEED THOSE CONFIT recipes dear god Josh please!!!!!
The fact that one of these things is just 'Own a vacuum sealer' is funny
Watching while making Sunday brunch 💝🤩
Very informative, thank you!
Your the best joshua
A+ Great video. Would be cool to show the super hot ovens steakhouses use in another one
Just to be clear, it’s not a monolith: I like these kinds of your vids, as well as the others (rankings, etc).
Hey Joshua! Do you suggest freezing par cooked and/or par fried stuff so that it lasts longer than a few days?
Just sat down with my bagel and fried egg. Perfect timing.
second part please 🙏🏻🙏🏻😍
I just learned about xanthum gum like a week ago and can’t wait to use it on my sauces.
Joshua, I wanna see a video about the best Arab cuisines, just like the latest video of Chinese cuisines, let’s do an Arab one
Agreed. Arabs are some of my favourite people, and their food is legendarily flavourful.
I don't know hardly anything about Arab cuisines, so that would be a cool video. I like learning about new foods.
Watching your channel is like diving into a world of fun adventures and incredible events. Keep surprising and inspiring us with your bright talent and creativity!🎼💪🏄
thanks now its 10:30 am and I want octopus lol
I would love a video about how long foods last at home. I am super paranoid about food going bad!
Just started eating great timing
Thanks Man HUGE Fan!
6:30 aside from the natural variation of spicy in jalapenos that come from growing conditions among other things :/
Cooking tips videos are what we're here for
Josh content that isn’t 1-10 or Internet tier ranking nonsense? Let’s goooo!
I knew some of these, but some of them, I'd like to try. Confit is one of those. It looks so good! However, it's a lot of oil, and I usually don't like using that much oil. For one, it's kind of expensive. Two, it's a bit of a pain to clean up. Can you re-use the oil later or do you have to throw it away?
Thank i you for sharing
I have a restaurant hack! You can charge 22.99 for .75 worth of pasta and other ingredients if you add 1.00 worth of previously frozen boiled shrimp to heavy cream with a little Tony Chachere’s seasoning and some canned tomatoes if you call it “Cajun Pasta”. Yes, I know that the cost of a food is not the largest cost component, but it’s still BS (especially when restaurants expect you to subsidize their underpaid wait staff with another 20% of your money). The real steal is charging 12.00 for six ounces of wine from a bottle that costs 10.00 for the entire bottle. I get that rent and labor are expensive, but many high end restauranteurs are greedy. Finally, I’m not a “boomer”, I am already “touching grass” and get off my lawn. Come at me, bro! 😁
Shhhh Papa, we don't want the plebes to know our secrets 😂😂😂
Too late, the deplorables are completely on too y’all now!! Lol 😂
But please don’t worry, they aren’t going to stop coming in for your delicious dinners tho cause quite frankly, the average person is too lazy and in too much of a hurry to use these techniques, nor do they want to spend the incredible amount of money required for all the extra equipment & gadgets just to cook the best steak of their life, anytime they want it, and all for $20 instead of $150 plate at your place.
It’ll be ok, you’ve got plenty of job security as long as the government doesn’t shut civilization down again and doesn’t wreck the economy any worse than they’ve already done or you may want to make sure you have plenty of soup & bread recipes and have room for long lines with 500-1k hungry locals twice a day!
More please.💕
Great tips.
Some recipes (baking, some dishes) benefit from standardization. Others benefit from eyeballing. That’s my opinion at least. I like changing things up, but I’m just a home cook. Of course any restaurant wants to measure everything, it helps keep costs (and in turn, profit) stable.
Short answer, they use a shitload of cooking oil, and hours of cooking prep between compression, and slow-cooking like sous vide and confit, so they cooking things pretty much 2 days ahead of time, and the rest is just reheating
Make a video fully dedicated on traditional food across the world ❤🙏
Love the video's keep it up Josh! :)
Pressure Cooking is my favorite fast hack
THESE are the videos the OG fans want
Joshua, whats the secret of you getting slimmer and slimmer? What about a video of workout and caloric input over the day. You as a gourmet you are, what do you eat ?
The chef uses a lot of love and a kiss to seal the deal.
Ngl I’d love to see a whole video of different braising techniques and ways you could use it after
More cooking vids pleeeaase
Do you have a list of restaurant recommendations in Austin?
I work for a sause factory we use xantaan a lot
What about washing or drying chicken? Somehow, between childhood and old age I seem to have forgotten how to make crispy chicken. Is a salt cure all I need?
I love your video's
yes, this is what we want
Early morning hacks!
we brine our half chickens for about 18 hours before slathering the spicy sauce on it and cooking the bad boi up, its the juiciest chicken you can have
Another big sauce saver, the gastrique..
Daddy so faaaancyyyy. Next thing you know, he'll be showing us how to concasse tomatoes 🍅
We’re back to actually good content and not random tier lists!!
thanks for the cheatcodes
Summary: From a level of restaurant quality most of the ingredients are already prepared since days ago by the kitchen helpers to make sure that the cooks just need to asemble the different parts of the dish and asemble
How often can you reuse the confit oil?