--- title: ProductiveLazy Cooking Tips created: 2024-11-18T09:16:50 modified: 2025-07-16T21:23:30 --- * Types of salt for different purposes * Fine/Table salt for cold things or desserts where the salt needs to be dissolved very quickly * Kosher salt should be used for seasoning raw ingredients such as uncooked steak * Flakey salt should be used as a finishing salt # Maximizing Flavors * Adding salt, lemon juice, and oil to cooked vegetables * Toasting spices before using them * Always bruising herbs before usage # Fish * Use parchment paper for crispy skin fish * Use wire rack to grill fish * Use curve fork for skinning fish # Meat * Following fat lines when cutting meat * Saving and collecting excess fat trimmings from meat in the freezer to make custom ground meat or grind them all to make sausages, burgers, or meatballs later * Cure meat with salt or other spices overnight for juicier results and better flavor → put it on a small sheet tray/pan with a wire rack * Season high for maximum surface area coverage * Salt throw for concentrated seasoning * Always temper 靜置 meat (which involves allowing it to come to room temperature) before cooking → prevents it from becoming tough * Rest meat longer than you think to retain moisture (10-12 minutes) * Slice steak against (instead of with) the grain # Tools * Use disposable or reusable deli containers to store or package food items * They are also dishwasher-safe * Use quarter sheet tray for efficient cooking and cleaning * Use bench scraper for easy clean up * Use speed rack for kitchen storage (cutting boards, bus tubs, trash bins, etc.) * Use a honing rod to keep knives sharp * Use offset spatula (palette knife) for various tasks * Use kitchen shears/scissors for cutting vegetables/meat instead of using knives * Use foodservice film instead of plastic wrap, along with the “cater wrap” technique → if done properly, it should be waterproof * Use mandolin to slice vegetables evenly # Techniques * [Using suction cup wrapping for [storage](https://www.youtube.com/watch?v=H_erG7HSK0A&t=1738s)]() * Preventing sauce skins by placing a piece of plastic wrap directly on top such that it suctions to the liquid * [Microplane citrus zesting [technique](https://www.youtube.com/watch?v=H_erG7HSK0A&t=298s)]() * Paper towel slicing technique for even cuts of chives * [Cutting peppers/tomatoes/oranges/etc. around core](https://www.youtube.com/watch?v=H_erG7HSK0A&t=419s) # Tricks/Hacks * Freezing soft cheese 15-30 minutes before grating * Thickening soup with breadcrumbs * Testing heat of pan by flicking water into it * Toasting tacos directly over flame * Toasting buns quickly (10-20 seconds) by moving in a buttered pan * Fix oversalted soup by adding potatoes or a tablespoon of rice * Use dry towel to handle hot items * Saving herbs by drying with kitchen twine * [Soak garlic cloves in warm water for 2 minutes before peeling [them](https://www.youtube.com/watch?v=H_erG7HSK0A&t=105s)]() * Whenever peeling something, always put a piece of parchment paper (or tray 托盤) underneath for easier cleaning later * Flicking water onto onions to prevent crying * Soak sliced raw onion in cold water for 30 seconds - 1 minute * Use two deli container lids to easily cut cherry tomatoes in half * Peel ginger using a spoon * Fix slippery cutting board with wet towel * Soak mandolin-sliced vegetables into ice water to curl and crisp them * Accumulate vegetable scraps to make homemade stock (高湯) * Keep a large container nearby as trash can * Use plastic wrap to fill squirt bottles