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Got a new prep cook who was crushing garlic with the side of his knife on my maple block
Last week in my kitchen in Portland, I saw him doing it and cringed. I pulled him aside and showed him the old metal bowl and flat bottom trick instead. You just put the cloves in the bowl, press down with the bottom of a small pan, and the skins come right off. It takes half the time and doesn't leave dents in your board. He said he'd never seen that before. What other basic hacks do you guys teach new hires first?
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white.grant6mo ago
My chef taught me the towel under the board trick.
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jade_miller627mo ago
That metal bowl trick is honestly more hassle than it's worth.
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hall.alex7mo ago
Yeah but what part made it not worth it for you? I tried it last week and the noise alone was a deal breaker, like full on cringe every time the spoon hit the side. Plus getting the water level right felt way too fussy for just chilling some wine.
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