Latest / Chef's PSA Podcast / Chefs Secret! Kitchen Tips and Tricks Ep. 86

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Chefs Secret! Kitchen Tips and Tricks Ep. 86 · Chef's PSA Podcast

• 0:00
  Hello chefs, This is Chef's PSA Podcast.
• 0:01
  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.
• 0:22
  So before we get started, if you want to support the show, you
• 0:25
  know what to do. Make sure you leave five stars.
• 0:28
  Nothing less than five stars. If you're watching on YouTube,
• 0:30
  hit the subscribe button, turn on the little bell for
• 0:32
  notifications, and of course, go to chefspsa.com where you get
• 0:35
  all the books that I sell, including the free ebooks as
• 0:38
  well. Culinary Leadership
• 0:39
  Fundamentals, probably the most important book of all of them,
• 0:42
  followed by Bad Sue, Good Chef If you're a new Sous Chef, this
• 0:45
  is your mentorship book that you need.
• 0:47
  Kitchen, Art of War for the Strategist, Line Cook Survival
• 0:50
  Manual for all the new Line Cooks, and How Not to Be the
• 0:53
  Biggest Idiot in the Kitchen. Well, basically for Idiots in
• 0:55
  the Kitchen. Anyway, we digress.
• 0:57
  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
• 1:05
  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.
• 1:09
  Proper Thieves podcast. But half of the podcast is chef
• 1:12
  stuff and the other half of the podcast is just random things.
• 1:15
  Everything from UFOs to MMA fighting to creative habits to
• 1:20
  morning routines. It's a great episode.
• 1:22
  I really enjoyed that interview. Go give them a follow and go
• 1:25
  listen to that one. I was happy with it.
• 1:26
  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
• 1:32
  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?
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  I've heard, I've heard chefs call it both things.
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  They don't sponsor the show, so maybe if they did I would know
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  how I would know what the name is.
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  But anyway, Pre High, as it's called in the book coined by the
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  French Laundry team, is basically pre hydrated xanthib
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  gum at 2% Goes a long way. Full credit to those guys when I
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  read it, I definitely incorporated it into my kitchen
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  repertoire when I was a chef. It is a game changer.
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  It's one of those things, like I said, the bottle of water bottle
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  of Pre High goes a long way. It'll change the game.
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  It'll make your sauces shinier, smoother with a more beautiful
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  texture, assuming that you're using a nice Vita mix blender to
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  make sure everything's nice and smooth.
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  Anyway, we digress. And by the way, there's a lot of
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  really good tips in that French Laundry Per SE book.
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  One of the things that they talk about is the 211 Pickles SO2
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  parts water, one part vinegar, one part sugar, and they make
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  the pickling brine and they use it for pretty much everything.
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  So I I love that idea. I love simple ratios in the
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  kitchen, things that it doesn't matter what it is.
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  The 211 is the ratio. Got it.
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  So we could change the arrow mats that are in there.
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  We could flavor it differently, but that becomes the all-purpose
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  Pickling brine for a kitchen. So what I do if I'm the chef is
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  I will make 10 gallons or five gallons of all-purpose pickling
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  brine. And then as we're making
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  Pickles, we might just infuse it with some different arrow mats
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  depending on what we're doing. But the pickling brine remains
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  the same for pretty much everything.
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  So again, ratios are a good thing to know. 2112 parts water,
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  one part vinegar, one part sugar.
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  That's the French Laundry per SE recipe in that book, which I
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  love. They also get into their vet
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  Blanc, which is a combination of so ascorbic acid, sugar and
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  salt. And then they rehydrate it with
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  water at 6% and they use it as an all-purpose croissant for
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  everything that they're cooking. Maybe it's vegetables, maybe
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  it's you're cleaning artichokes and the artichokes are going in
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  there so they don't oxidize. Maybe it's simply for
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  compressing some lettuces or some cucumbers before you put
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  them on a crudite or something like that.
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  Anyway, endless possibilities with that, but I love those
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  ratios and those little things are great tips.
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  So shout out to those guys. Like I said, full credit to
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  them. It's something that I read and
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  then I incorporated into my kitchen.
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  I think they're good ideas and I think you should incorporate
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  them too. Next tip I have for chefs and
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  cooks is to have a finishing station.
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  And what I mean by that is just you just have a couple of things
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  on your station that are intended to finish the dish.
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  So what do I have on my finishing station?
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  I'll talk about it. I always have some sort of acid
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  and that acid comes in different forms.
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  It might be a good quality Sherry vinegar or a baniels
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  vinegar or a champagne vinegar or something like that.
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  It might be simply just some lemon cheeks.
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  So if I just need a squeeze of lemon on top to to bring some
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  acidity or some brightness to the dish.
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  But there is some finishing acid on my station to adjust the
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  seasoning of whatever it is that I happen to be serving at the
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  moment. There's also a high quality
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  olive oil, something extra virgin, something flavorful,
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  something that I know is high quality.
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  I'm not talking about the stuff that you typically saute with.
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  I'm talking about spending a little bit of money getting a
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  good quality olive oil, having a nice little squeeze bottle on
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  your station, and maybe you're using it to brighten things up
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  before it goes out. You're drizzling it on some
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  steak, on some pasta, it adds a little bit of Sheen, it adds a
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  little bit of fat, and obviously if it tastes good, it adds a ton
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  of flavor. Maybe olive oil is not your
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  thing, but a finishing oil on the line goes a long way to
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  brighten up your dishes. The next thing I have on my
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  finishing station is some sort of salt.
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  Typically I use like a Maldon flaky salt or something like
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  that. A little goes a long way to add
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  some crunch. I enjoy finishing meat with it.
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  Sprinkling a little bit of Maldon salt on a sliced steak or
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  a piece of duck breast or something like that goes a long
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  way. It enhances the flavor.
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  It adds a little bit of texture when you get into that crunch.
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  And then of course freshly ground black pepper.
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  About every dish needs pepper, but for those dishes that do
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  need pepper, freshly ground goes a long way.
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  I use a pujo pepper mill because I'm a pepper mill snob.
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  You use whatever you want, but I'm a big believer in the
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  freshly ground black pepper, not to the stuff that comes in a
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  container. That's table grind, and the
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  reason I I'm not a big believer in that is because I think you
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  lose some of the flavor. In my experience, some of the
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  essential oils get lost. You don't know how long that's
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  been sitting on the shelf. So I like grinding my pepper for
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  finishing right out of the pepper mill on the steak or the
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  chicken or the duck or the meat or salad, whatever it is, I like
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  to finish my food with that. So that's on my finishing
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  station. Some sort of acid, vinegar,
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  lemons, olive oil, finishing salt, pepper, and then obviously
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  plate wipes, which, while we're on the subject of plate wipes,
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  everyone does their plate wipes differently.
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  I like mine made out of torque towels or chick towels.
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  Some people use a, you know, big cloth.
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  Other people I've seen get sponges and cut them up.
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  I soak mine, typically in vodka. Some people like to use vinegar.
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  Some people just use water. Whatever it is, use a plate wipe
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  because dirty plates are gross. Roll them up nice and tight.
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  Don't serve food on a dirty plate.
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  Chefs, come on, you know better. My next little tip is everyone
• 14:59
  should have a caviar key on their keychain one because it's
• 15:03
  badass. I have a caviar key on my key
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  chain. You never know when you need it.
• 15:07
  Doesn't take up much space. But when you do need it and
• 15:09
  someone says who has a caviar key and you pull it out and you
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  have one on your key, it's like, that's badass.
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  I don't really know if it's badass, but it sounds badass.
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  But anyway, if you're in a restaurant that use a lot of
• 15:18
  caviar, whoever you're buying your caviar from, most likely
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  they could give you a little caviar key for your key chain.
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  It's a good thing to have because nothing's worse than
• 15:24
  struggling to open up a tenant caviar when you need it.
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  Having that caviar key on your key chain makes things easy.
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  Smooth. Pop it open, no fuss.
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  Makes it easy. Nice and smooth.
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  Get yourself a caviar key on your keychain.
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  You'll thank me later. Even if it only comes in handy
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  once in your life. You'll thank me the next tip.
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  This is my green oil tip so everyone has a different way to
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  make green oil. Some people will tell you got to
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  cook it. Other people will tell you you
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  have to blanch it, whatever it is that you do.
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  Here's my secret. I go 212 parts oil, one part
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  green. So for example, if you have 500
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  grams of the green chives, basil, spinach, whatever it is
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  that you're making the green oil out of, you will have 1000 grams
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  of oil, grapeseed, olive oil, whatever it is that you're
• 16:07
  making your green oil out of. So two to 1/2 parts oil, one
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  part green. Don't forget that.
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  That's the ratio. Put it in the Vitamix, turn it
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  on high, set the timer for 5 minutes.
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  It gets hot. When the 5 minutes are done,
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  stop the beeping, turn off the blender, strain it through a
• 16:22
  coffee filter, cheesecloth. Something to make sure that you
• 16:24
  get all the impurities out. And what you'll notice is that
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  the heat from the blender cooks the oil and it makes it super
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  green. So that's my tip, 2 to one, 5
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  minutes super green oil, strain it and then some people like to
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  hang their green oil up in a in a pastry bag so the water
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  collects in the corner. That's up to you, depending on
• 16:42
  if you have the time or not. Another thing you can do if you
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  make a lot of green oil is you could freeze them in cryovac
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  bags when they cool down so that way they're ready to go in the
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  freezer. So again, that cryovac machine
• 16:52
  comes in handy again, but that's my tip.
• 16:54
  Super green oil if you use that method, tag me.
• 16:57
  It's something that I learned from a chef that I had worked
• 16:59
  with years ago. Shout out to Alice Gonzalez, who
• 17:02
  taught me that recipe and it's stuck with me ever since.
• 17:05
  The next one is if you're making stock and you're roasting bones,
• 17:08
  and if you have a rationale oven or a combi oven of some sort.
• 17:12
  A good tip is after you put your bones in the stock pot, you want
• 17:16
  to save that fond that's on the pan, and sometimes it's very
• 17:19
  difficult to scrape the fond off.
• 17:20
  So if you have a combi oven, put your pans in the combi oven on
• 17:26
  steam and what you'll end up doing is it'll soften the fond.
• 17:29
  So then it makes it very easy to scrape off and put into the
• 17:32
  stock so you don't lose the fond.
• 17:33
  So if you got a rationale, shout out to rationale or an
• 17:36
  Electrolux or an Alto sham, whatever you got.
• 17:39
  As long as you have a combi oven, turn it on, steam scrape
• 17:42
  the pans. It'll go a long way, it'll save
• 17:43
  you some time and you won't lose that fond.
• 17:45
  The next tip is around my favorite vegetable, the
• 17:48
  artichoke. By the way, artichokes are like
• 17:50
  the final boss of vegetables because they're so difficult to
• 17:53
  clean. Talked about this before.
• 17:55
  When I give cooking interviews for chefs, I always give them an
• 17:57
  artichoke because most chefs, it's like their Achilles heel.
• 18:01
  They've avoided artichokes or they bought them in the can
• 18:03
  because they're difficult. And if you're not used to
• 18:06
  cleaning artichokes, it's one of those vegetables that you don't
• 18:08
  have a frame of reference, really.
• 18:10
  With any other vegetables, you can't.
• 18:12
  You could like, cut a lot of potatoes and then understand how
• 18:14
  to cut other things that are shaped like that, but there's
• 18:16
  nothing else like an artichoke. It's so unique that knowing how
• 18:19
  to cut an artichoke, you have to know how to cut an artichoke.
• 18:21
  There's no way around it. So here's a tip that I like for
• 18:24
  artichokes when you have to do a lot of them, and what I mean a
• 18:26
  lot of them. Like I worked in a place where
• 18:28
  you had to do like 500 a day and you had other shit to do, so you
• 18:31
  had to get them done quick. And artichokes are difficult to
• 18:33
  clean. So what I like to do, and it
• 18:35
  doesn't yield to the best artichoke, but it does yield a
• 18:39
  quicker product is if you're not going to go the traditional
• 18:41
  method of cleaning them, putting them in acidulated water or veg
• 18:45
  Blanc like we talked about earlier and cooking them in some
• 18:47
  sort of cooking medium with acid or maybe making bar goal or
• 18:51
  whatever. If you need them done right
• 18:55
  away, you could cook them in advance in that same acidulated
• 18:58
  water whole. And the reason you cook them
• 19:00
  whole is they are much easier to clean after they're cooked.
• 19:04
  So then the leaves just come right off.
• 19:05
  It's easy to trim up the choke and the Copa on the bottom and
• 19:09
  you end up with a nice looking artichoke.
• 19:11
  So again, that's not A1 size fits all answer.
• 19:14
  Sometimes you don't want to do that, but if you're in a place
• 19:17
  that has to do a lot of artichokes, that's a good little
• 19:19
  trick is to cook them before you clean them and it makes cleaning
• 19:22
  them much easier. The next one I want to talk
• 19:24
  about is a simple trick. But when I show people, their
• 19:28
  mind seems to be blown, and that's how to properly use a
• 19:31
  scale. So I'm talking about the larger
• 19:33
  scales, not the small personal scales that a lot of cooks have.
• 19:36
  But in a lot of kitchens, you have larger digital scales and
• 19:39
  you use them to weigh things. So you're weighing lots of
• 19:41
  different portions. So let's just use this as an
• 19:43
  example. You're portioning individual
• 19:45
  kits of tomatoes, let's say in little deli cups, and each one
• 19:49
  needs to be 3 oz or whatever, right?
• 19:52
  150 grams. What I see a lot of cooks do is
• 19:55
  they put one thing on, they put the tomatoes in and then they
• 19:57
  take it off done. And then they put the next one
• 19:59
  on. They put the tomatoes in, they
• 20:01
  they take it off, done. A faster way to do that is put a
• 20:03
  tray on the scale, tear it so it goes to zero, and then put all
• 20:07
  your deli cups. So let's just say you're using a
• 20:09
  half sheet pan. Maybe you get AI, don't know. 10
• 20:12
  deli cups on there, 10 portion cups.
• 20:14
  And then instead of taking one off every single time, you just
• 20:18
  three oz, 3 oz, 3 oz, 3 oz, 3 oz, 3 oz.
• 20:21
  And you minimize the amount of steps of going back and forth
• 20:24
  and resetting every single time. So I don't know why people think
• 20:28
  they have to do one thing at a time.
• 20:29
  But if you're if you're busy and you need to work efficiently,
• 20:32
  weigh multiple things at once, Just put a sheet pan, put a lot
• 20:35
  of deli cups on there and just add 3 oz or add 150 or whatever
• 20:38
  the case may be. Or if you have time, hit the
• 20:40
  tear button every single time you do that.
• 20:41
  But no sense in taking it on and off every single time.
• 20:43
  So anyway, that's a little tip that'll save you time if you're
• 20:46
  working in a kitchen that has to weigh things on a scale and
• 20:49
  portion them out for kids. All right, this is the last tip
• 20:52
  I'm going to talk about today. But if you have a meat grinder
• 20:54
  in your kitchen, it can be used for things other than meat.
• 20:57
  And one thing I like to use meat grinders for is vegetables.
• 21:01
  So you could put your Maripois through the meat grinder to
• 21:04
  grind your onions, your carrots, your celery.
• 21:06
  If you're making a bolognese and you need that ground up very
• 21:09
  fine, so it basically disintegrates in the sauce.
• 21:11
  If you're making a consomme and you need to grind up your
• 21:14
  Maripois, same same thing applies.
• 21:16
  You could grind it right through the meat grinder if you're
• 21:18
  making a mushroom stock. One thing that I like to do is
• 21:21
  put the mushrooms through the meat grinder so it releases the
• 21:24
  flavor in the liquid much quicker.
• 21:25
  So that's a very quick way to make a vegetable stock.
• 21:28
  Put all your vegetables through the meat grinder, cover it in
• 21:31
  water, put a cartouche on top. Let it simmer.
• 21:33
  It'll extract the flavor much more rapidly than if you chop
• 21:37
  everything up and just throw it in a pot.
• 21:39
  So that's a little pro tip. Grind your vegetables in advance
• 21:42
  before you use it for sauce or stocks or something like that.
• 21:45
  Like I said, you make mushroom stock that way you can make
• 21:48
  vegetable stock, That way you can make the grind for your
• 21:50
  bolognese that way much faster. Anyway, I hope you enjoyed those
• 21:54
  kitchen tips and tricks pro tips.
• 21:57
  Just the tips. If I forgot something, make sure
• 21:59
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• 22:02
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