I was a kitchen helper and learned these 5 pro tips to change my daily life permanently


    Working in restaurant kitchens requires accuracy and speed. After seven months of experience as a kitchen employee, here are the tips and feedback I learned that I use today in my everyday kitchen!

    Working in the kitchen is a very special job. Between the rush moments when you have to serve many tables at the same time and the quieter moments… you need to get organized! And by spending nearly a year in the kitchens of an Irish restaurant, I was able to discover Writer’s profession. And by preparing the food and ingredients that chefs cooked for seven months, I learned Technologies that allowed me to move faster without losing accuracy. Here are some of the things I now use every single day!

    Don’t cut your fingers too quickly

    With sharp knives, I learned the hard way that cutting your fingers happens a lot. Unless we do it right! Always touch the blade of the knife against his middle battalion (middle one). By tilting the distal phalanx, the part that contains the nail, towards the inside of the hand, It is impossible to cut And it’s so easy to go fast!

    Quickly make garlic butter

    To make garlic butter, nothing is easier. Just put whole garlic cloves In a frying pan at 190 degrees Celsius for one to two minutes. Being careful not to burn yourself, we next collect the garlic Squeeze lightly on the pods to get him out. Then it is mixed with butter and parsley. It also works to make garlic puree, which is a great treat!

    Make toast at home

    It’s very stupid however to make Toast To add to Caesar salad only Cut the bread crumbs into small cubes. Add olive oil and Provence herbs and go Cooking at 180 ° C for a few tens of minutes shake regularly. In an airtight container, your homemade toast will keep for several days.

    Cut vegetables easily

    As an employee, most tasks involve chopping vegetables to add to the chef’s preparations. But don’t cut them the wrong way! For pepper, for example, nothing could be faster. enough that decapitation Then put the vegetable head up. immediately afterwards, Corners are cut off. This avoids having the white parts of the pepper that are poorly digested.

    Serve sauces perfectly

    To update the way your panels are displayed, nothing is easier thanAdd a touch of sauce In an elegant and elegant way. Here’s a secret: Invest in small plastic bottles With good advice. Whether that’s adding a dash of tartar sauce or a dash of hot sauce, it’s much easier. You can also choose a bottle with a cork Prepare and store sauces at home Easily several days in the fridge.

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