Food Hacks I Learned In Restaurants
Food HACKS I Learned In Restaurants is a easy International recipe that serves 1. Recipe by Joshua Weissman on YouTube.
Prep: 5 min | Cook: PT0M | Total: 10 min
Cost: $38.64 total, $38.64 per serving
Ingredients
- 1 piece Microplane Zester (fine grater for zesting citrus)
- 1 piece Citrus Fruit (Lemon or Lime) (for zesting)
- 2 pieces Hard Boiled Egg (cooled and peeled)
- 1 piece Large Container or Trash Bin (kept nearby for cleaning as you go)
- 1 bowl Ice Water Bowl (filled with ice and water for rapid cooling)
- 1 piece Dry Towel (for handling hot items safely)
Instructions
Zest Citrus with Thumb‑Push Technique
Hold the microplane vertically, place the citrus fruit on top, and use your thumb to push while turning the microplane downwards, repeating until all zest is removed.
Time: PT1M
Dice Hard‑Boiled Eggs Quickly
Place a peeled hard‑boiled egg on the wire dicer and press down firmly; the egg will be sliced into uniform dice in one motion.
Time: PT1M
Clean As You Cook
Keep a large container or trash bin within arm’s reach and discard scraps, shells, and used paper towels immediately to maintain a tidy workspace.
Time: PT1M
Cool Hot Liquids Instantly
Fill a bowl with ice water, set a second bowl on top, pour the hot liquid into the upper bowl, and stir continuously; the liquid will cool to safe temperature in under a minute.
Time: PT1M
Use a Dry Towel for Hot Items
When removing hot trays or pans from the oven, grab them with a dry towel or oven mitt; avoid wet towels as they turn to steam and can burn your hand.
Time: PT1M
Nutrition Facts
- 0
- Protein
- 0 g
- Carbohydrates
- 0 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegetarian
Allergens: Egg
Ingredient Substitutions
- Instead of Microplane Zester: Fine grater, Zester
- Instead of Citrus Fruit (Lemon or Lime): Orange, Grapefruit
- Instead of Hard Boiled Egg: Hard boiled egg whites only
- Instead of Large Container or Trash Bin: Bowl, Trash bag
- Instead of Ice Water Bowl: Ice bath
- Instead of Dry Towel: Oven mitt
Equipment Needed
- Microplane Zester
- Egg Dicer (Wire Slicer)
- Large Container (optional)
- Two Bowls (one for ice water, one for hot liquid)
- Dry Towel
Critical Steps — Do Not Skip
- Zest Citrus with Thumb‑Push Technique
- Dice Hard‑Boiled Eggs Quickly
- Cool Hot Liquids Instantly
- Use a Dry Towel for Hot Items
Chef Tips from the Video
- For extra flavor, zest the citrus directly over the dish you’re seasoning.
- When dicing eggs, you can also use a food processor with a pulse setting for large batches.
- Keep a small bowl of ice water on the counter at all times; it’s a lifesaver for stopping the cooking of blanched vegetables.
Troubleshooting
Zest is too fine or the fruit flesh is being grated.
Hold the microplane at a steeper angle and use only the thumb to push; keep the fruit surface flat against the grater.
Egg slices stick together and don’t dice cleanly.
Ensure the egg is fully cooled and dry; lightly oil the wire dicer if needed.
Hot liquid does not cool quickly enough.
Add more ice to the water bath and stir vigorously; use a metal bowl for better heat conduction.
Dry towel becomes slippery when handling very hot pans.
Fold the towel multiple times to increase thickness or switch to a silicone oven mitt.
Storage
Refrigerator: Not applicable – these are techniques, not a food item.
Freezer: Not applicable.
Room temperature: Not applicable.
Make-Ahead Tips
- Pre‑zest citrus and store the zest in an airtight container for up to 3 days.
- Hard‑boil and peel eggs in advance; keep them refrigerated and dice when needed.
Frequently Asked Questions
What is the cultural significance and history of the Five Restaurant-Style Food Hacks in professional kitchen culture?
These hacks stem from the fast‑paced environment of restaurant back‑of‑house where efficiency, safety, and consistency are paramount. Chefs develop shortcuts like the thumb‑push zesting technique to save seconds that add up during service.
How do restaurant kitchens traditionally handle citrus zesting compared to home kitchens?
In restaurant kitchens, chefs use a microplane held vertically and push with the thumb to extract maximum zest without bitter pith, whereas home cooks often grate in a more casual, less controlled manner.
What regional variations exist for quickly dicing hard‑boiled eggs in different cuisines?
Japanese bento chefs often use a thin wire slicer to create uniform egg strips, while European pastry chefs may slice eggs with a sharp knife for decorative garnishes. The wire dicer Joshua shows is a universal tool across many culinary traditions.
Why is cleaning as you go such an important practice in restaurant kitchens?
Keeping a clean workstation prevents cross‑contamination, speeds up service, and reduces the risk of accidents. Restaurants keep a large trash container nearby to discard waste instantly, a habit home cooks can adopt for a tidier kitchen.
What occasions or celebrations in culinary culture benefit most from the quick cooling hack?
The rapid cooling method is essential during high‑volume service, such as banquet preparations or when making large batches of sauces that must be chilled quickly for plating or food safety.
What are the most common mistakes to avoid when using the Five Restaurant-Style Food Hacks?
Common errors include using a wet towel on hot pans (causing steam burns), pressing too hard with the microplane (cutting into fruit flesh), and neglecting to keep the ice bath water truly icy, which slows cooling.
Why does this recipe use a dry towel instead of a wet towel for handling hot items?
A dry towel does not transfer heat to steam, preventing the sudden burn that occurs when a wet towel vaporizes. This safety tip is standard in professional kitchens to protect hands from scalds.
Can I make the Five Restaurant-Style Food Hacks ahead of time and how should I store the prepared components?
Yes – zest can be pre‑zested and stored in an airtight container in the refrigerator for up to three days, and hard‑boiled eggs can be boiled, peeled, and kept refrigerated for a week before dicing.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman focuses on detailed, step‑by‑step cooking tutorials that blend classic techniques with modern twists, often emphasizing homemade fundamentals and kitchen efficiency.
How does the YouTube channel Joshua Weissman's approach to cooking differ from other culinary channels?
Joshua Weissman combines high‑production values with a personable, educational style, frequently breaking down professional restaurant tricks for home cooks, whereas many channels either focus on quick hacks or elaborate gourmet plating without the underlying technique explanations.
Last updated: September 1, 2026
