10 ASTUCES DE CUISINE apprises en restaurant

Ingredients

• 6 pieces Eggs (hard‑boiled, cooled)
• 1 cup Water (room temperature, for egg‑peeling bowl)
• 1 tsp Salt (coarse sea salt for seasoning from height)
• 1 tsp Black Pepper (freshly cracked, for seasoning from height)
• 1 large Bell Pepper (red or yellow, for coring and julienne)
• 1 large Tomato (ripe, for coring and brunoise)
• 2 inches Fresh Ginger (peeled with a teaspoon)
• 1 bunch Fresh Parsley (flat‑leaf, for rapid chopping)
• 1 bunch Mixed Fresh Herbs (basil, chives, or dill; for fine mincing)
• 1 head Salad Greens (lettuce, arugula or mixed greens for storage demo)
• 2 sheets Paper Towels (for dampening and covering herbs)

Instructions

1. Peel Hard‑Boiled Eggs Quickly

   Place the boiled eggs in a large bowl, fill with water, and gently crack the shells all over. Submerge the eggs; the water will seep between shell and white, allowing the shells to slip off easily.

   Time: PT2M

2. Season From Height

   Hold the salt or pepper shaker about 30 cm above the food and shake gently. The particles will fall in a fine, even layer.

   Time: PT1M

3. Core Bell Pepper and Tomato

   Cut off the top (stem end) and bottom of the pepper or tomato. Make a shallow incision around the middle, then use a small paring knife to pry out the core and seeds, leaving a clean cavity for julienne or brunoise cuts.

   Time: PT3M

4. Peel Ginger with a Teaspoon

   Hold the ginger piece in one hand and scrape the skin off with the edge of a teaspoon. The spoon follows the contours and removes only the thin skin.

   Time: PT2M

5. Test Pan Heat with Water Droplets

   Heat the skillet over medium‑high for 1–2 minutes. Sprinkle a few drops of water; if they sizzle and evaporate instantly, the pan is ready. If they dance and form beads, the temperature is perfect for searing.

   Time: PT2M

6. Rapidly Chop Parsley

   Lay the parsley bunch flat, turn it over, and run the chef's knife along the stems from top to bottom, then repeat. This creates a rough chop; finish by removing any remaining thick stems.

   Time: PT2M

7. Maintain a Clean Workstation

   Place a small container for scraps and a trash bin within arm's reach. As you work, periodically sweep debris into the container to keep the cutting board clear.

   Time: PT1M

8. Fine‑Mince Fresh Herbs

   Gather a handful of herbs, spread them on the board, and make a first cut in one direction, then rotate 90° and cut again. Use a lever motion with the non‑dominant hand on top of the knife to create a fine mince.

   Time: PT2M

9. Slice Tomatoes and Eggplant with a Serrated Knife

   Using a bread knife, saw gently through the skin of tomatoes or eggplant to produce even slices without crushing the flesh.

   Time: PT2M

10. Store Salad Greens and Herbs Fresh

    In a glass container, place a layer of dry paper towel, add the greens, then cover with a second paper towel lightly dampened with cold water. Seal with a lid or plastic wrap. For herbs, roll them in a damp towel, secure with an elastic band, and refrigerate.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

12 g

Fat

8 g

Fiber

3 g