Food HACKS I Learned In Restaurants

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

1. 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

2. 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

3. 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

4. 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

5. 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