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Hello chefs, This is Chef's PSA 
Podcast. 

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I'm your host, Andre Natera. 
On today's episode, we're going 

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to talk all about tips and 
tricks from Chef's PSA that you 

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can incorporate in your kitchen.
Stay tuned. 

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So before we get started, if you
want to support the show, you 

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know what to do. 
Make sure you leave five stars. 

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Nothing less than five stars. 
If you're watching on YouTube, 

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hit the subscribe button, turn 
on the little bell for 

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notifications, and of course, go
to chefspsa.com where you get 

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all the books that I sell, 
including the free ebooks as 

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well. 
Culinary Leadership 

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Fundamentals, probably the most 
important book of all of them, 

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followed by Bad Sue, Good Chef 
If you're a new Sous Chef, this 

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is your mentorship book that you
need. 

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Kitchen, Art of War for the 
Strategist, Line Cook Survival 

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Manual for all the new Line 
Cooks, and How Not to Be the 

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Biggest Idiot in the Kitchen. 
Well, basically for Idiots in 

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the Kitchen. 
Anyway, we digress. 

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I briefly want to talk about a 
podcast that I was on recently, 

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one of my friends podcast called
Proper Thieves. 

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It's a great podcast. 
It's about an hour and a half 

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long. 
I'm going to link it in the show

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notes, go listen to it or go 
watch it on YouTube. 

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Proper Thieves podcast. 
But half of the podcast is chef 

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stuff and the other half of the 
podcast is just random things. 

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Everything from UFOs to MMA 
fighting to creative habits to 

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morning routines. 
It's a great episode. 

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I really enjoyed that interview.
Go give them a follow and go 

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listen to that one. 
I was happy with it. 

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I thought it was pretty good. 
I found it rather entertaining. 

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I put a couple of clips up on 
Chef's PSA Instagram so you get 

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an idea of where it's going. 
Speaking of tips, on today's 

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Chef's PSA Instagram post, I 
didn't do my typical fortune 

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cookie post. 
I did something a little bit 

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different. 
I asked for pro tips from the 

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industry. 
What are some of those little 

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pro tips that you guys know that
everyone should know? 

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And I think it's a pretty good 
thread. 

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You should go look at it. 
There's a lot of really good 

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information on there. 
So all the people that commented

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on it, thank you so much. 
Save that for future reference 

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because it's like a little hub 
of knowledge. 

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So what inspired that is that I 
knew I was going to record this 

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podcast. 
I want to give a shout out to 

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Alec Costia who inspired this 
podcast. 

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We were talking and he wanted me
to do an episode on Little Tips 

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and Tricks in the Kitchen, 
things that I've shown him that 

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he thinks all chefs and cooks 
should know. 

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So little things sometimes make 
a big difference in the kitchen.

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It's all about attention to 
detail. 

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And so everything I'm going to 
talk about today, I think are 

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simple things that you could 
incorporate into your kitchen 

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practice that would make your 
life a little bit easier, make 

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your food just a little bit 
nicer, and maybe you know some 

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of them, maybe you don't. 
I'll do my best to explain them 

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so you understand, but if I 
gloss over a topic quickly, feel

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free to comment and I'll try and
expand upon it. 

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Let's start with the first one, 
the cryovac machine. 

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Now, I think the cryovac machine
is one of the most important 

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pieces of equipment in any 
kitchen, but unfortunately most 

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people just use it for cryo 
vacuum and it could do so much 

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more. 
The obvious first thing you 

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could use it for a sous video. 
Cooking, putting things under 

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vacuum, extending the shelf life
of your product, minimizing 

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space in the cooler. 
You know, if things are nice and

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neatly organized and vacuum 
packed bags, make sure they're 

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labeled and dated, you could put
things away nicely. 

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Now, there are some safety 
precautions that I think people 

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need to be aware of when vacuum 
packing things. 

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Make sure everything's nice and 
clean. 

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Make sure you clean your cryovac
machine and make sure it's 

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sanitary. 
But what are some cool things 

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that you could do with your 
cryovac machine? 

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One one thing that I do is I 
compress spinach. 

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Now if you've ever bought bags 
of spinach, you know how much 

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space they take up on your line.
They're huge. 

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But if you toss the spinach with
a little bit of olive oil, put 

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it inside the cryovac bag and 
cryovac it in the machine, 

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obviously you're going to reduce
the amount of fluff in the 

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spinach by about 10 times, which
will then take up much less 

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space in your reaching or you're
walk in or wherever you're 

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storing your spinach. 
This is assuming that you're 

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going to cook it right. 
If it's for a spin style, 

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probably bad idea, don't do 
that. 

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But when the spinach gets 
compressed, it also kind of 

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gives you an idea of how much 
spinach you need to grab to 

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saute. 
Because everyone knows that when

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you're sauteing spinach, you can
start out like with a pan that's

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overflowing and you end up with 
like a spoonful. 

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So cryovac in your spinach not 
only saves space, but also gives

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you a better gauge on how much 
spinach you're going to need for

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a specific dish. 
You could also cryovac, 

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microgreens, herbs, things like 
that. 

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What I do is I put them in 
containers with ice water and 

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then I cryovac and then that 
sort of quickly opens up the 

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cells. 
So if you've ever put scallions 

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or bell Peppers or just fresh 
herbs and ice water, you see how

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they get crisp and firm up. 
Well immediately putting them in

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the cryovac machine will open 
them up even more and allow you 

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to use them immediately. 
Now they do take on a little bit

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of a translucent color as it 
breaks the cell walls, but the 

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reason I like this so much is 
because they last way longer. 

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If you've ever had some micro 
greens on the line, you know 

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that they wilt by the end of 
service and you got to throw 

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them away. 
Soup them in ice water will 

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allow them to last. 
The other thing is if you work 

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in a restaurant with heat lamps 
and then you garnish with micro 

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greens, what you'll notice is 
that by the time you're finished

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garnishing and ready to sell the
food the microgreens have 

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wilted. 
Would you compress them in ice 

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water? 
They will still remain in the 

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form that you want them, so 
they'll still have a little bit 

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of structure to them. 
Game changing tip? 

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Trust me, if you haven't done it
before, just try it. 

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Everyone that I've ever showed 
that to that for some reason is 

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the thing that impressed them 
the most. 

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So anyway, that's a game 
changing. 

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Tip kraw back your herbs and ice
water. 

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And by the way I don't mean in a
bag, I mean in an open 

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container. 
So for example, you have a 9th 

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pan or a deli container, fill it
up with ice water, put in the 

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cryovac machine, and then 
compress your herbs not in the 

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bag. 
So I want to make sure that if I

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wasn't clear about that, we're 
clear now. 

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Few other things that you could 
use those cryovac bags for is 

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fermenting. 
So if you've ever read Noma's 

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book, The Guide to Fermentation,
they talk about fermenting and 

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cryovac bags, and then you leave
them out of room temperature and

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you burp them every couple of 
days and reseal them. 

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Anyway, those cryovac bags come 
in handy for fermentation. 

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If you're doing like a 2% salt 
fermentation. 

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Anyway, you can read that book. 
It goes into it in depth. 

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But again, if you're using your 
cryovac machine, well, not only 

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can it increase the quality of 
your food, but it could extend 

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the shelf life of your products 
through fermentation and 

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pickling. 
So let's talk about pickling 

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too. 
I cryovac my Pickles all the 

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time, so sometimes in a bag, 
sometimes just in an open deli 

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container or a pan without the 
lid if I need them immediately. 

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But cryobacking your Pickles 
allows you to use them much 

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quicker, so you don't have to 
wait 24 hours or 48 hours or 

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whatever your pickling recipe 
calls for. 

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Sometimes you can use them 
immediately. 

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On top of that, compressing 
fruits and vegetables, infusing 

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flavors, and the list goes on 
and on. 

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I guess the point is if you have
a cryobac machine, use it for 

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more than just sucking the air 
out of bags. 

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If you're making a fluid gel you
might want to take the bubbles 

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out. 
Another little tip, sorry I 

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could I could talk about cryovac
machines a lot. 

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The next thing is something I 
call swanier water. 

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So when I'm setting up my line, 
if I was a saute cook or even 

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sometimes just if I'm working 
the past, I always have a little

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squeeze bottle of clean water, 
distilled filtered water. 

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Just something simple and the 
reason I have that is throughout

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service things tend to split. 
Emulsions tend to break, fat 

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starts to be released, so adding
a little bit of water to things 

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helps bring them back. 
So let's just use the 

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hollandaise sauce as an example.
If your hollandaise on the line 

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is starting to split, you add a 
little bit of water and you 

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continue to whisk, it'll bring 
it back together. 

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If you're holding a very buttery
pom puree on the line and you're

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starting to get a little grease 
ring around it, you could put it

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back in a pan out, a little bit 
of water, And again, I mean a 

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little bit of water and stir it 
back up and it re emulsifies the

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fat back into it. 
Another thing I like to use that

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water for is if maybe you're 
making a pan sauce or maybe 

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you're making a sauce for pasta 
and maybe it's split. 

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You can add a little bit of 
water if it got too thick. 

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Or if you need to re emulsify 
that pasta water and butter, 

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olive or whatever the case might
be. 

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Maybe you left your little sauce
pot of sauce and it reduced a 

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little too much or it's a little
bit too thick. 

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Just adding a squeeze of water 
in there could hopefully bring 

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it back to life. 
So having a little squeeze 

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bottle of water goes a long way.
I call it swanier water. 

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I don't know what you call it. 
Maybe you just call it water. 

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Anyway, that's a good little tip
that I have in the kitchen. 

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Have a squeeze bottle of Swanee 
Water on your station and use it

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for everything. 
Trust me, once you start using 

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it, you'll you'll wonder why you
never did that before. 

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The next one. 
I want to give a shout out to 

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the team at the French Laundry 
and Per SE because I got this 

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idea from them chefs. 
Thomas Keller, David Breeda, the

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whole team at those restaurants 
in the book, The French Laundry 

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per SE. 
There's a chapter in there on 

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thickening agents and they talk 
about pre hydrated xanthan gum. 

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Now this idea I had heard years 
ago, I think I read about it in 

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David Chang's Lucky Peach 
magazine where someone was 

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making xanthan water to help 
glaze vegetables. 

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I think it was Laurent Gras at 
L2O at the time. 

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I think my memory might be 
escaping me, but I think I read 

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that Laurent Gras, when he was 
the chef at L2O3 Michelin Stars 

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at that time, was putting a 
little bit of xanthan gum and 

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water and making xanthan water, 
keeping it a squeeze bottle and 

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helping it glaze vegetables. 
Adding a little squeeze to the 

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saute pan gave it a nice Sheen 
to the vegetable. 

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So anyway, in the French Laundry
per SE book, the new one, they 

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go over creating xanthan water. 
So the way that it's explained 

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in the book, it's at 2%, so 2% 
for all-purpose xanthan water. 

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So 1000 grams of water, 20 grams
of xanthan gum. 

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Put the water in the blender, 
turn it on, shear in the xanthan

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gum and you'll have this pre 
hydrated xanthan come that kind 

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of looks goopy what they advise 
in the book and this is what I 

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do. 
Also I took the advice is you 

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put in the cryo vac machine to 
bring the bubbles out which I 

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talked about earlier or 
something that you could do. 

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What you end up with is a very 
clear liquid almost looks like 

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it almost has the look of 
glucose syrup. 

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Anyway you put that in a squeeze
bottle or a container how 

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whatever you use it for in the 
kitchen and it becomes an 

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all-purpose thickening agent for
a lot of things. 

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So what do I use it for? 
I put it in purees to help them 

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from splitting. 
So if you've made vegetable 

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purees, fruit purees, you know 
that sometimes when you put it 

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on the plate it leaves a very 
thin water ring around it if it 

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sits for too long. 
So putting a little bit of that 

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pre hydrated xanthan gum in 
there will help the water from 

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leaching out. 
It adds a little bit of 

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structure to your purees. 
It helps emulsify things. 

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It could help with stabilizing 
foams if you're putting things 

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in an ISI canister or Izzy. 
I don't know Izzy or is it ISI? 

223
00:10:11,760 --> 00:10:14,400
I've heard, I've heard chefs 
call it both things. 

224
00:10:14,400 --> 00:10:16,320
They don't sponsor the show, so 
maybe if they did I would know 

225
00:10:16,320 --> 00:10:17,520
how I would know what the name 
is. 

226
00:10:18,160 --> 00:10:21,200
But anyway, Pre High, as it's 
called in the book coined by the

227
00:10:21,200 --> 00:10:23,920
French Laundry team, is 
basically pre hydrated xanthib 

228
00:10:23,920 --> 00:10:28,000
gum at 2% Goes a long way. 
Full credit to those guys when I

229
00:10:28,000 --> 00:10:31,840
read it, I definitely 
incorporated it into my kitchen 

230
00:10:31,840 --> 00:10:34,280
repertoire when I was a chef. 
It is a game changer. 

231
00:10:34,280 --> 00:10:37,920
It's one of those things, like I
said, the bottle of water bottle

232
00:10:37,920 --> 00:10:41,360
of Pre High goes a long way. 
It'll change the game. 

233
00:10:41,720 --> 00:10:45,240
It'll make your sauces shinier, 
smoother with a more beautiful 

234
00:10:45,240 --> 00:10:48,360
texture, assuming that you're 
using a nice Vita mix blender to

235
00:10:48,360 --> 00:10:49,680
make sure everything's nice and 
smooth. 

236
00:10:49,720 --> 00:10:52,960
Anyway, we digress. 
And by the way, there's a lot of

237
00:10:52,960 --> 00:10:55,200
really good tips in that French 
Laundry Per SE book. 

238
00:10:55,200 --> 00:10:59,240
One of the things that they talk
about is the 211 Pickles SO2 

239
00:10:59,240 --> 00:11:02,200
parts water, one part vinegar, 
one part sugar, and they make 

240
00:11:02,200 --> 00:11:04,440
the pickling brine and they use 
it for pretty much everything. 

241
00:11:04,440 --> 00:11:06,880
So I I love that idea. 
I love simple ratios in the 

242
00:11:06,880 --> 00:11:09,080
kitchen, things that it doesn't 
matter what it is. 

243
00:11:09,080 --> 00:11:11,040
The 211 is the ratio. 
Got it. 

244
00:11:11,040 --> 00:11:13,080
So we could change the arrow 
mats that are in there. 

245
00:11:13,200 --> 00:11:15,840
We could flavor it differently, 
but that becomes the all-purpose

246
00:11:15,840 --> 00:11:19,320
Pickling brine for a kitchen. 
So what I do if I'm the chef is 

247
00:11:19,320 --> 00:11:23,080
I will make 10 gallons or five 
gallons of all-purpose pickling 

248
00:11:23,080 --> 00:11:24,960
brine. 
And then as we're making 

249
00:11:24,960 --> 00:11:27,160
Pickles, we might just infuse it
with some different arrow mats 

250
00:11:27,160 --> 00:11:30,680
depending on what we're doing. 
But the pickling brine remains 

251
00:11:30,680 --> 00:11:31,880
the same for pretty much 
everything. 

252
00:11:31,880 --> 00:11:36,280
So again, ratios are a good 
thing to know. 2112 parts water,

253
00:11:36,280 --> 00:11:38,040
one part vinegar, one part 
sugar. 

254
00:11:38,280 --> 00:11:40,840
That's the French Laundry per SE
recipe in that book, which I 

255
00:11:40,840 --> 00:11:43,080
love. 
They also get into their vet 

256
00:11:43,080 --> 00:11:47,360
Blanc, which is a combination of
so ascorbic acid, sugar and 

257
00:11:47,360 --> 00:11:49,880
salt. 
And then they rehydrate it with 

258
00:11:49,880 --> 00:11:53,960
water at 6% and they use it as 
an all-purpose croissant for 

259
00:11:53,960 --> 00:11:56,280
everything that they're cooking.
Maybe it's vegetables, maybe 

260
00:11:56,280 --> 00:11:58,480
it's you're cleaning artichokes 
and the artichokes are going in 

261
00:11:58,480 --> 00:12:01,800
there so they don't oxidize. 
Maybe it's simply for 

262
00:12:01,800 --> 00:12:04,440
compressing some lettuces or 
some cucumbers before you put 

263
00:12:04,440 --> 00:12:06,240
them on a crudite or something 
like that. 

264
00:12:06,520 --> 00:12:09,080
Anyway, endless possibilities 
with that, but I love those 

265
00:12:09,080 --> 00:12:11,240
ratios and those little things 
are great tips. 

266
00:12:11,240 --> 00:12:13,200
So shout out to those guys. 
Like I said, full credit to 

267
00:12:13,200 --> 00:12:14,600
them. 
It's something that I read and 

268
00:12:14,600 --> 00:12:16,160
then I incorporated into my 
kitchen. 

269
00:12:16,160 --> 00:12:18,760
I think they're good ideas and I
think you should incorporate 

270
00:12:18,760 --> 00:12:21,720
them too. 
Next tip I have for chefs and 

271
00:12:21,720 --> 00:12:23,520
cooks is to have a finishing 
station. 

272
00:12:23,520 --> 00:12:26,600
And what I mean by that is just 
you just have a couple of things

273
00:12:26,640 --> 00:12:28,960
on your station that are 
intended to finish the dish. 

274
00:12:29,200 --> 00:12:30,880
So what do I have on my 
finishing station? 

275
00:12:30,880 --> 00:12:33,960
I'll talk about it. 
I always have some sort of acid 

276
00:12:33,960 --> 00:12:35,720
and that acid comes in different
forms. 

277
00:12:35,720 --> 00:12:38,800
It might be a good quality 
Sherry vinegar or a baniels 

278
00:12:38,800 --> 00:12:41,480
vinegar or a champagne vinegar 
or something like that. 

279
00:12:41,480 --> 00:12:43,800
It might be simply just some 
lemon cheeks. 

280
00:12:43,800 --> 00:12:47,160
So if I just need a squeeze of 
lemon on top to to bring some 

281
00:12:47,160 --> 00:12:48,760
acidity or some brightness to 
the dish. 

282
00:12:48,840 --> 00:12:52,440
But there is some finishing acid
on my station to adjust the 

283
00:12:52,440 --> 00:12:54,880
seasoning of whatever it is that
I happen to be serving at the 

284
00:12:54,880 --> 00:12:57,200
moment. 
There's also a high quality 

285
00:12:57,200 --> 00:13:00,080
olive oil, something extra 
virgin, something flavorful, 

286
00:13:00,080 --> 00:13:01,640
something that I know is high 
quality. 

287
00:13:01,640 --> 00:13:03,600
I'm not talking about the stuff 
that you typically saute with. 

288
00:13:03,920 --> 00:13:06,320
I'm talking about spending a 
little bit of money getting a 

289
00:13:06,320 --> 00:13:09,080
good quality olive oil, having a
nice little squeeze bottle on 

290
00:13:09,080 --> 00:13:12,120
your station, and maybe you're 
using it to brighten things up 

291
00:13:12,120 --> 00:13:14,320
before it goes out. 
You're drizzling it on some 

292
00:13:14,320 --> 00:13:17,160
steak, on some pasta, it adds a 
little bit of Sheen, it adds a 

293
00:13:17,160 --> 00:13:19,840
little bit of fat, and obviously
if it tastes good, it adds a ton

294
00:13:19,840 --> 00:13:21,720
of flavor. 
Maybe olive oil is not your 

295
00:13:21,720 --> 00:13:25,640
thing, but a finishing oil on 
the line goes a long way to 

296
00:13:25,640 --> 00:13:27,680
brighten up your dishes. 
The next thing I have on my 

297
00:13:27,680 --> 00:13:29,920
finishing station is some sort 
of salt. 

298
00:13:30,200 --> 00:13:33,560
Typically I use like a Maldon 
flaky salt or something like 

299
00:13:33,560 --> 00:13:35,200
that. 
A little goes a long way to add 

300
00:13:35,200 --> 00:13:38,080
some crunch. 
I enjoy finishing meat with it. 

301
00:13:38,080 --> 00:13:41,480
Sprinkling a little bit of 
Maldon salt on a sliced steak or

302
00:13:41,480 --> 00:13:43,600
a piece of duck breast or 
something like that goes a long 

303
00:13:43,600 --> 00:13:45,280
way. 
It enhances the flavor. 

304
00:13:45,280 --> 00:13:47,320
It adds a little bit of texture 
when you get into that crunch. 

305
00:13:47,400 --> 00:13:49,720
And then of course freshly 
ground black pepper. 

306
00:13:49,720 --> 00:13:52,320
About every dish needs pepper, 
but for those dishes that do 

307
00:13:52,320 --> 00:13:55,200
need pepper, freshly ground goes
a long way. 

308
00:13:55,200 --> 00:13:57,480
I use a pujo pepper mill because
I'm a pepper mill snob. 

309
00:13:57,480 --> 00:14:01,680
You use whatever you want, but 
I'm a big believer in the 

310
00:14:01,680 --> 00:14:04,880
freshly ground black pepper, not
to the stuff that comes in a 

311
00:14:04,880 --> 00:14:07,640
container. 
That's table grind, and the 

312
00:14:07,640 --> 00:14:09,880
reason I I'm not a big believer 
in that is because I think you 

313
00:14:09,880 --> 00:14:11,680
lose some of the flavor. 
In my experience, some of the 

314
00:14:11,680 --> 00:14:14,680
essential oils get lost. 
You don't know how long that's 

315
00:14:14,680 --> 00:14:18,080
been sitting on the shelf. 
So I like grinding my pepper for

316
00:14:18,080 --> 00:14:20,640
finishing right out of the 
pepper mill on the steak or the 

317
00:14:20,640 --> 00:14:23,320
chicken or the duck or the meat 
or salad, whatever it is, I like

318
00:14:23,320 --> 00:14:25,240
to finish my food with that. 
So that's on my finishing 

319
00:14:25,240 --> 00:14:27,400
station. 
Some sort of acid, vinegar, 

320
00:14:27,400 --> 00:14:30,960
lemons, olive oil, finishing 
salt, pepper, and then obviously

321
00:14:30,960 --> 00:14:33,280
plate wipes, which, while we're 
on the subject of plate wipes, 

322
00:14:33,280 --> 00:14:34,880
everyone does their plate wipes 
differently. 

323
00:14:35,320 --> 00:14:38,040
I like mine made out of torque 
towels or chick towels. 

324
00:14:38,480 --> 00:14:40,640
Some people use a, you know, big
cloth. 

325
00:14:40,680 --> 00:14:43,840
Other people I've seen get 
sponges and cut them up. 

326
00:14:44,080 --> 00:14:47,360
I soak mine, typically in vodka.
Some people like to use vinegar.

327
00:14:47,360 --> 00:14:50,480
Some people just use water. 
Whatever it is, use a plate wipe

328
00:14:50,480 --> 00:14:53,640
because dirty plates are gross. 
Roll them up nice and tight. 

329
00:14:53,640 --> 00:14:55,480
Don't serve food on a dirty 
plate. 

330
00:14:55,760 --> 00:14:59,200
Chefs, come on, you know better.
My next little tip is everyone 

331
00:14:59,200 --> 00:15:03,000
should have a caviar key on 
their keychain one because it's 

332
00:15:03,000 --> 00:15:05,280
badass. 
I have a caviar key on my key 

333
00:15:05,280 --> 00:15:06,600
chain. 
You never know when you need it.

334
00:15:07,080 --> 00:15:09,760
Doesn't take up much space. 
But when you do need it and 

335
00:15:09,760 --> 00:15:12,200
someone says who has a caviar 
key and you pull it out and you 

336
00:15:12,200 --> 00:15:14,040
have one on your key, it's like,
that's badass. 

337
00:15:14,280 --> 00:15:16,320
I don't really know if it's 
badass, but it sounds badass. 

338
00:15:16,320 --> 00:15:18,280
But anyway, if you're in a 
restaurant that use a lot of 

339
00:15:18,280 --> 00:15:20,600
caviar, whoever you're buying 
your caviar from, most likely 

340
00:15:20,600 --> 00:15:22,560
they could give you a little 
caviar key for your key chain. 

341
00:15:22,560 --> 00:15:24,720
It's a good thing to have 
because nothing's worse than 

342
00:15:24,720 --> 00:15:26,840
struggling to open up a tenant 
caviar when you need it. 

343
00:15:26,920 --> 00:15:29,680
Having that caviar key on your 
key chain makes things easy. 

344
00:15:29,680 --> 00:15:31,840
Smooth. 
Pop it open, no fuss. 

345
00:15:31,840 --> 00:15:33,400
Makes it easy. 
Nice and smooth. 

346
00:15:33,840 --> 00:15:35,960
Get yourself a caviar key on 
your keychain. 

347
00:15:36,000 --> 00:15:38,280
You'll thank me later. 
Even if it only comes in handy 

348
00:15:38,280 --> 00:15:40,600
once in your life. 
You'll thank me the next tip. 

349
00:15:40,920 --> 00:15:43,760
This is my green oil tip so 
everyone has a different way to 

350
00:15:43,760 --> 00:15:45,360
make green oil. 
Some people will tell you got to

351
00:15:45,360 --> 00:15:47,080
cook it. 
Other people will tell you you 

352
00:15:47,080 --> 00:15:49,680
have to blanch it, whatever it 
is that you do. 

353
00:15:49,960 --> 00:15:55,240
Here's my secret. 
I go 212 parts oil, one part 

354
00:15:55,240 --> 00:15:58,440
green. 
So for example, if you have 500 

355
00:15:58,520 --> 00:16:02,000
grams of the green chives, 
basil, spinach, whatever it is 

356
00:16:02,000 --> 00:16:04,960
that you're making the green oil
out of, you will have 1000 grams

357
00:16:04,960 --> 00:16:07,200
of oil, grapeseed, olive oil, 
whatever it is that you're 

358
00:16:07,200 --> 00:16:10,440
making your green oil out of. 
So two to 1/2 parts oil, one 

359
00:16:10,440 --> 00:16:11,840
part green. 
Don't forget that. 

360
00:16:11,840 --> 00:16:14,560
That's the ratio. 
Put it in the Vitamix, turn it 

361
00:16:14,560 --> 00:16:16,720
on high, set the timer for 5 
minutes. 

362
00:16:16,720 --> 00:16:18,880
It gets hot. 
When the 5 minutes are done, 

363
00:16:18,920 --> 00:16:22,280
stop the beeping, turn off the 
blender, strain it through a 

364
00:16:22,280 --> 00:16:24,800
coffee filter, cheesecloth. 
Something to make sure that you 

365
00:16:24,800 --> 00:16:28,000
get all the impurities out. 
And what you'll notice is that 

366
00:16:28,000 --> 00:16:31,160
the heat from the blender cooks 
the oil and it makes it super 

367
00:16:31,160 --> 00:16:34,400
green. 
So that's my tip, 2 to one, 5 

368
00:16:34,400 --> 00:16:37,520
minutes super green oil, strain 
it and then some people like to 

369
00:16:37,520 --> 00:16:40,520
hang their green oil up in a in 
a pastry bag so the water 

370
00:16:40,520 --> 00:16:42,480
collects in the corner. 
That's up to you, depending on 

371
00:16:42,480 --> 00:16:44,520
if you have the time or not. 
Another thing you can do if you 

372
00:16:44,520 --> 00:16:47,160
make a lot of green oil is you 
could freeze them in cryovac 

373
00:16:47,160 --> 00:16:50,120
bags when they cool down so that
way they're ready to go in the 

374
00:16:50,120 --> 00:16:52,040
freezer. 
So again, that cryovac machine 

375
00:16:52,040 --> 00:16:54,240
comes in handy again, but that's
my tip. 

376
00:16:54,640 --> 00:16:57,000
Super green oil if you use that 
method, tag me. 

377
00:16:57,040 --> 00:16:59,240
It's something that I learned 
from a chef that I had worked 

378
00:16:59,240 --> 00:17:02,120
with years ago. 
Shout out to Alice Gonzalez, who

379
00:17:02,120 --> 00:17:05,240
taught me that recipe and it's 
stuck with me ever since. 

380
00:17:05,240 --> 00:17:08,720
The next one is if you're making
stock and you're roasting bones,

381
00:17:08,720 --> 00:17:12,440
and if you have a rationale oven
or a combi oven of some sort. 

382
00:17:12,760 --> 00:17:16,040
A good tip is after you put your
bones in the stock pot, you want

383
00:17:16,040 --> 00:17:19,000
to save that fond that's on the 
pan, and sometimes it's very 

384
00:17:19,000 --> 00:17:20,560
difficult to scrape the fond 
off. 

385
00:17:20,920 --> 00:17:26,240
So if you have a combi oven, put
your pans in the combi oven on 

386
00:17:26,240 --> 00:17:29,120
steam and what you'll end up 
doing is it'll soften the fond. 

387
00:17:29,120 --> 00:17:32,280
So then it makes it very easy to
scrape off and put into the 

388
00:17:32,280 --> 00:17:33,640
stock so you don't lose the 
fond. 

389
00:17:33,640 --> 00:17:36,720
So if you got a rationale, shout
out to rationale or an 

390
00:17:36,720 --> 00:17:39,840
Electrolux or an Alto sham, 
whatever you got. 

391
00:17:39,840 --> 00:17:42,240
As long as you have a combi 
oven, turn it on, steam scrape 

392
00:17:42,240 --> 00:17:43,760
the pans. 
It'll go a long way, it'll save 

393
00:17:43,760 --> 00:17:45,600
you some time and you won't lose
that fond. 

394
00:17:45,640 --> 00:17:48,520
The next tip is around my 
favorite vegetable, the 

395
00:17:48,520 --> 00:17:50,160
artichoke. 
By the way, artichokes are like 

396
00:17:50,160 --> 00:17:53,480
the final boss of vegetables 
because they're so difficult to 

397
00:17:53,480 --> 00:17:55,360
clean. 
Talked about this before. 

398
00:17:55,400 --> 00:17:57,880
When I give cooking interviews 
for chefs, I always give them an

399
00:17:57,880 --> 00:18:01,200
artichoke because most chefs, 
it's like their Achilles heel. 

400
00:18:01,600 --> 00:18:03,880
They've avoided artichokes or 
they bought them in the can 

401
00:18:03,880 --> 00:18:06,040
because they're difficult. 
And if you're not used to 

402
00:18:06,040 --> 00:18:08,840
cleaning artichokes, it's one of
those vegetables that you don't 

403
00:18:08,840 --> 00:18:10,200
have a frame of reference, 
really. 

404
00:18:10,200 --> 00:18:11,560
With any other vegetables, you 
can't. 

405
00:18:12,040 --> 00:18:14,280
You could like, cut a lot of 
potatoes and then understand how

406
00:18:14,280 --> 00:18:16,200
to cut other things that are 
shaped like that, but there's 

407
00:18:16,200 --> 00:18:19,240
nothing else like an artichoke. 
It's so unique that knowing how 

408
00:18:19,240 --> 00:18:21,240
to cut an artichoke, you have to
know how to cut an artichoke. 

409
00:18:21,240 --> 00:18:24,000
There's no way around it. 
So here's a tip that I like for 

410
00:18:24,000 --> 00:18:26,840
artichokes when you have to do a
lot of them, and what I mean a 

411
00:18:26,840 --> 00:18:28,160
lot of them. 
Like I worked in a place where 

412
00:18:28,160 --> 00:18:31,280
you had to do like 500 a day and
you had other shit to do, so you

413
00:18:31,280 --> 00:18:33,680
had to get them done quick. 
And artichokes are difficult to 

414
00:18:33,680 --> 00:18:35,960
clean. 
So what I like to do, and it 

415
00:18:35,960 --> 00:18:39,120
doesn't yield to the best 
artichoke, but it does yield a 

416
00:18:39,120 --> 00:18:41,800
quicker product is if you're not
going to go the traditional 

417
00:18:41,800 --> 00:18:45,480
method of cleaning them, putting
them in acidulated water or veg 

418
00:18:45,480 --> 00:18:47,680
Blanc like we talked about 
earlier and cooking them in some

419
00:18:47,680 --> 00:18:51,520
sort of cooking medium with acid
or maybe making bar goal or 

420
00:18:51,520 --> 00:18:55,480
whatever. 
If you need them done right 

421
00:18:55,480 --> 00:18:58,680
away, you could cook them in 
advance in that same acidulated 

422
00:18:58,680 --> 00:19:00,880
water whole. 
And the reason you cook them 

423
00:19:00,880 --> 00:19:03,840
whole is they are much easier to
clean after they're cooked. 

424
00:19:04,000 --> 00:19:05,600
So then the leaves just come 
right off. 

425
00:19:05,600 --> 00:19:09,080
It's easy to trim up the choke 
and the Copa on the bottom and 

426
00:19:09,080 --> 00:19:10,760
you end up with a nice looking 
artichoke. 

427
00:19:11,080 --> 00:19:14,240
So again, that's not A1 size 
fits all answer. 

428
00:19:14,240 --> 00:19:17,040
Sometimes you don't want to do 
that, but if you're in a place 

429
00:19:17,040 --> 00:19:19,520
that has to do a lot of 
artichokes, that's a good little

430
00:19:19,520 --> 00:19:22,600
trick is to cook them before you
clean them and it makes cleaning

431
00:19:22,600 --> 00:19:24,560
them much easier. 
The next one I want to talk 

432
00:19:24,560 --> 00:19:28,320
about is a simple trick. 
But when I show people, their 

433
00:19:28,320 --> 00:19:31,480
mind seems to be blown, and 
that's how to properly use a 

434
00:19:31,760 --> 00:19:33,560
scale. 
So I'm talking about the larger 

435
00:19:33,560 --> 00:19:36,240
scales, not the small personal 
scales that a lot of cooks have.

436
00:19:36,240 --> 00:19:39,120
But in a lot of kitchens, you 
have larger digital scales and 

437
00:19:39,120 --> 00:19:41,320
you use them to weigh things. 
So you're weighing lots of 

438
00:19:41,320 --> 00:19:43,040
different portions. 
So let's just use this as an 

439
00:19:43,040 --> 00:19:45,720
example. 
You're portioning individual 

440
00:19:45,720 --> 00:19:49,520
kits of tomatoes, let's say in 
little deli cups, and each one 

441
00:19:49,520 --> 00:19:52,280
needs to be 3 oz or whatever, 
right? 

442
00:19:52,440 --> 00:19:55,440
150 grams. 
What I see a lot of cooks do is 

443
00:19:55,440 --> 00:19:57,840
they put one thing on, they put 
the tomatoes in and then they 

444
00:19:57,840 --> 00:19:59,920
take it off done. 
And then they put the next one 

445
00:19:59,920 --> 00:20:01,000
on. 
They put the tomatoes in, they 

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00:20:01,040 --> 00:20:03,960
they take it off, done. 
A faster way to do that is put a

447
00:20:03,960 --> 00:20:07,720
tray on the scale, tear it so it
goes to zero, and then put all 

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00:20:07,720 --> 00:20:09,520
your deli cups. 
So let's just say you're using a

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00:20:09,520 --> 00:20:12,640
half sheet pan. 
Maybe you get AI, don't know. 10

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00:20:12,640 --> 00:20:14,600
deli cups on there, 10 portion 
cups. 

451
00:20:14,800 --> 00:20:17,960
And then instead of taking one 
off every single time, you just 

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00:20:18,120 --> 00:20:21,400
three oz, 3 oz, 3 oz, 3 oz, 3 
oz, 3 oz. 

453
00:20:21,440 --> 00:20:24,240
And you minimize the amount of 
steps of going back and forth 

454
00:20:24,240 --> 00:20:28,000
and resetting every single time.
So I don't know why people think

455
00:20:28,000 --> 00:20:29,560
they have to do one thing at a 
time. 

456
00:20:29,560 --> 00:20:31,960
But if you're if you're busy and
you need to work efficiently, 

457
00:20:32,320 --> 00:20:35,240
weigh multiple things at once, 
Just put a sheet pan, put a lot 

458
00:20:35,240 --> 00:20:38,440
of deli cups on there and just 
add 3 oz or add 150 or whatever 

459
00:20:38,440 --> 00:20:40,040
the case may be. 
Or if you have time, hit the 

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00:20:40,040 --> 00:20:41,560
tear button every single time 
you do that. 

461
00:20:41,960 --> 00:20:43,960
But no sense in taking it on and
off every single time. 

462
00:20:43,960 --> 00:20:46,480
So anyway, that's a little tip 
that'll save you time if you're 

463
00:20:46,480 --> 00:20:49,520
working in a kitchen that has to
weigh things on a scale and 

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00:20:49,520 --> 00:20:52,040
portion them out for kids. 
All right, this is the last tip 

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00:20:52,040 --> 00:20:54,720
I'm going to talk about today. 
But if you have a meat grinder 

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00:20:54,720 --> 00:20:57,640
in your kitchen, it can be used 
for things other than meat. 

467
00:20:57,880 --> 00:21:00,920
And one thing I like to use meat
grinders for is vegetables. 

468
00:21:01,120 --> 00:21:04,600
So you could put your Maripois 
through the meat grinder to 

469
00:21:04,600 --> 00:21:06,960
grind your onions, your carrots,
your celery. 

470
00:21:06,960 --> 00:21:09,280
If you're making a bolognese and
you need that ground up very 

471
00:21:09,280 --> 00:21:11,800
fine, so it basically 
disintegrates in the sauce. 

472
00:21:11,840 --> 00:21:14,240
If you're making a consomme and 
you need to grind up your 

473
00:21:14,240 --> 00:21:16,040
Maripois, same same thing 
applies. 

474
00:21:16,040 --> 00:21:18,520
You could grind it right through
the meat grinder if you're 

475
00:21:18,520 --> 00:21:21,640
making a mushroom stock. 
One thing that I like to do is 

476
00:21:21,640 --> 00:21:24,040
put the mushrooms through the 
meat grinder so it releases the 

477
00:21:24,040 --> 00:21:25,560
flavor in the liquid much 
quicker. 

478
00:21:25,880 --> 00:21:28,480
So that's a very quick way to 
make a vegetable stock. 

479
00:21:28,480 --> 00:21:31,240
Put all your vegetables through 
the meat grinder, cover it in 

480
00:21:31,240 --> 00:21:33,920
water, put a cartouche on top. 
Let it simmer. 

481
00:21:33,960 --> 00:21:37,840
It'll extract the flavor much 
more rapidly than if you chop 

482
00:21:37,840 --> 00:21:39,520
everything up and just throw it 
in a pot. 

483
00:21:39,520 --> 00:21:42,480
So that's a little pro tip. 
Grind your vegetables in advance

484
00:21:42,480 --> 00:21:45,400
before you use it for sauce or 
stocks or something like that. 

485
00:21:45,400 --> 00:21:48,080
Like I said, you make mushroom 
stock that way you can make 

486
00:21:48,080 --> 00:21:50,720
vegetable stock, That way you 
can make the grind for your 

487
00:21:50,720 --> 00:21:54,640
bolognese that way much faster. 
Anyway, I hope you enjoyed those

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00:21:54,720 --> 00:21:57,120
kitchen tips and tricks pro 
tips. 

489
00:21:57,560 --> 00:21:59,720
Just the tips. 
If I forgot something, make sure

490
00:21:59,720 --> 00:22:02,000
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491
00:22:02,000 --> 00:22:03,640
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493
00:22:06,160 --> 00:22:08,640
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497
00:22:15,400 --> 00:22:17,240
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499
00:22:18,960 --> 00:22:19,840
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