Secret Food Hacks I Learned In Restaurants

[@anguskhans3828]

This feels like an older video. Less theatrics and nonsense, more information. Loved it.

[@lichh64]

You for sure are gonna use these tips whilst watching this video on your couch. It's all the same.

[@gmanGman12007]

Camera in the cabinet freezing rose water rehydrated dried fruit etc. content used to rock! Amazing music too. Nostalgic OG Josh series would be amazing!

[@FirstDayson]

People crying about creators 'changing' never gets old. either you're sobbing that it's rehashing or the same boring content or its crying over 'changes'. grow up, like joshua is clearly doing by trying new things with his content. be better butthead

[@diogor420]

Exactly!

[@jacewheeler8177]

⁠@@FirstDaysonhow is the person crying?? they just said they liked this video lmao

[@pauldelpadre6493]

Please make more of these kinds of videos

[@Alpha-Leader]

I actually really liked this format. Quick, to the point, and makes you think about shortcuts that can possibly integrated into the kitchen workflow to help out.

[@catedoge3206]

ye

[@dawkosvk]

99% of foods in USA are illegal in EU, guess why

[@Ethan-om6vj]

I watched the whole video, I can never make it through his normal vids because while informative they’re full of loud annoying jokes. If I was him I’d probably do the same because the people want loud annoying jokes and I would want ad rev, but I hope he knows there’s other market segments who want stuff like this more

[@charizardforhire]

I love all the videos Josh just keep doing your thing. For some reason this video brought out some of the snobbiest, crabbiest commenters I've ever seen.

[@NotAsRandomAsThatGuy]

THIS IS THE KINDA VIDEOS WE NEED, as someone trying to be a home cheff but only has time on the weekend to cook these are the things that would help me make cooking quicker when I have a bussy week

[@Forbe.]

A WHAT week???

[@dawkosvk]

99% of foods in USA are illegal in EU, guess why

[@VS-mt5tz]

Jesus fuck learn how to spell

[@burex5905]

@@Forbe. You heard him.

[@Mark-v9m]

If you want 2 be a home chef you might wanna find someone better than him really

[@hanchoboy]

Don't see a summary list so here I go: 1. Salt protein ahead of time so that salt is dispersed all around. 2. Acid (lemon, vinegar, etc) helps pop out flavors from vegetables. 3. Hydrocol (like Xantham gum) helps to keep emulsified sauces/liquid emulsified. 4. Compression (like vacuum sealers) helps to make quick pickles. 5. Consistent flavor/texture is due to following exactly the recipe. 6. Sous vide helps to cook food ahead of time so that you can store it and have it ready almost immediately by searing. 7. Par frying: fry foods ahead of time so that it is cooked internally, store it up to 4 days and when serving it, fry it again which makes it crispier than frying the first time. 8. Confit: slow cook in fat any food to achieve intensity in flavor and incredible texture. 9. To save time during service, cook the food beforehand 80-90% through by any means (roasting, confit, etc), store it in fridge up to 3 days and serve it immediately by getting it hot and giving it color. 10. Nice dish takes time so don't cook everything all on the very same day.

[@zacheryzietlow2848]

C+

[@vi9763]

Nice

[@NK-rm7kc]

Not all heroes wear capes.

[@kotor610]

I think he forgot a big one, restaurants use so much fat. They don't care about your waistline, only your palette.

[@wizilly]

Also, look forward to high blood pressure and cholesterol as you savour the delicious food.

[@b.morgan.creates]

Genuinely one of the best videos you've made in ages. Especially the tip about the pop of acid cutting through - that's the kind of thing that elevates my food as a home cook, and it's the kind of thing that keeps me coming back to your videos.

[@beetlejuice6284]

Acid is suchhhhhh a game changer fr. Every time im like hm my shit tastes flat there's a little guy on my shoulder like hey. Put some lemon jouce. And it WORKS

[@Neenerella333]

This bears repeating.

[@3WDon]

This type of content is why I became a fan 5-6 years ago, when it was actually about real cooking instead of quirky Tiktok seizure-inducing videos

[@diogor420]

Exactly!

[@evanwestendorf9667]

This is what I've been saying! I get that it took years of grinding and not making much money for Josh to get to where he's at today, so I can't knock him for jumping on easy to make trend videos, but I simply didn't start watching this channel to find out which fast food chicken sandwich sucks the least.

[@charizardforhire]

Why do you think that's an ok thing to say?? You just come off as bitter whiny losers.. you people have no brain and were raised by drug addicts.

[@stene123]

Hear hear 👍

[@umlaut007]

Me too

[@hiryuFGC]

Bringing restaurant-style cooking / tips to the home is a huge area for content. Would also like to know more about restaurant organization and cleaning tbh

[@antonioarmato23]

Organization is something of a controlled chaos as space is limited. The key is that everything has a spot. Vacuum bags are awesome for that, we freeze bags of sauce laid down flat and stand them up to store to save space.

[@cameronknowles6267]

@@antonioarmato23yes and consistent containers that can stack and being as efficient with space as possible

[@Choppini]

I worked for quite a while part-time/evenings in 3 different restaurants, just to learn tricks like that. It was hard doing that after a long day at another job, and badly paid, but boy! do I have even more fun since then in my own kitchen. More fun and more time to create wonderful meals. Knowing tricks, thinking ahead and being organized are the keys.

[@cameronknowles6267]

@@Choppini so true I’ve been staring my career for a few years and the progression Is insane

[@Neenerella333]

I am a tidy cook, whether at home or at the restaurant. People think the chaos and "scruffy genius" mess-thetic means good food. This is always done on the backs of others cleaning up after the messy. Organization keeps waste to a minimum and reduces overall cost. Two examples: 1. If your fridges and shelves are a mess and you can't see what and how much you have, you may buy too much or not enough. 2. If you have great ideas and vision, but you leave a hurricane of detritus every night, the morning people will waste time and labor costs, just making their work area/utensils safe and available to use before they can start production. A place for everything and everything in its place. Everything covered, labeled, dated. Leave it how you'd want to find it. Ya fookin Mook.

[@zacharycampbell714]

One of my favorite (hacks) has a professional chef is the idea of how we work and set up out stations. We think of every process and ingredient of every dish on our station and set it up in a way that minimizes wasted movements. And at that point it becomes a dance with the background music of the printer singing and the sizzle of the pans it becomes a wonderful thing.

[@antonioarmato23]

@@zacharycampbell714 perfectly sized bottles and fresh clean Bain water with any utensils I need and plenty of extra spoons lol. And backups, backups of literally everything even when there’s no chance it’s getting used.

[@johnidstrom8980]

Mise en place. It’s a metaphor for life.

[@allenvayner4987]

Soon, there is going to be the rapture. It's when there will be trumpet sounds, and after the trumpet sounds, God will lift his people from here. Also, God said people should be living by the Bible. Amen, and God bless you. ❤Jesus loves you guys. Dont wait, please. He will welcome you with arms wide open.❤ ❤* John 3:16 - "For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him shall not perish but have eternal life". ❤❤

[@Caffeinated_Acrobat]

​@@johnidstrom8980 Exactly. Gotta set your mise.

[@jason4261]

By far... One of the best videos I've seen in a while! These tricks/tips separate a good home cook from hitting the "Next Level"! Or any other cook that hasn't worked professionally for years in a restaurant. More of these PLEASE! Amazing tips, a few I knew, most I didn't.

[@s_ds8752]

I really like these videos, giving some of the inside scoop for restaurant food that can be applied at home. Super informative!

[@dawkosvk]

99% of foods in USA are illegal in EU, guess why

[@giraffesinc.2193]

Hooray, back to cooking!! Please more of this!

[@ZenaHerbert]

This is what I enjoy most in your videos - information, straight talk and really useful stuff I can use. The tricks, fancy editing and rude innuendos are casual fun but this video is what I followed you for.

[@charizardforhire]

I love all the videos even the review/ranking videos. Why can't you just let him do his thing. You just sound like an jerk I wouldn't want you following me.

[@pokerdoke14]

I have started adding acid to so many dishes I used to make (because of an older video of Josh's). Literally the recipe stays the same, but I typically add some lemon juice or lime juice somewhere, normally at the end. LIke adding some lemon juice at the end of Cajun Chicken Alfredo overtop the meat. Literally every dish has been made better just by squeezing some lemon juice over top at the end. Great tip

[@kathleen9456]

Good balsamic on veg is good too

[@karius85]

At 0:21, I just literally understood that figuring our speed + quality is the key to every craft ever devised.

[@BigDeeDee90]

Bro, as a chef.....this made me smile 😍 I love working with people as passionate as you. I could literally tell when you were about to go on a rant and had to edit haha I loved every second mate, love from Australia mate!

[@GAJake]

I love this! I got your first cookbook and love the recipes but a video or book of "best busy weekday meal planning" or something like that where you include 3 recipe categories: par-cook, big portions for leftovers (like soups or a pork roast), and super quick recipes. Maybe include a "fancy" and "budget" version for each recipe. Then at the end you put like a formula for making a week of meal planning: Sun = (Shopping day) Quick Meal Mon-Wed = Par-cooked meals from Sunday Thur= Large Meal Fri & Sat= Thursday leftovers

[@fabdiva9]

idk if it would help, but ethan chlebowski has a vid about meal prepping that kind of hits all these points and helps you create ideas around the things u prep!! i love his main and his cookwell channel for weekday meals, josh kind of has a different aim for his channel with a focus on technique, while ethans focus a lot on the home cook and i love both channels :) hope that helps u in some way gang

[@jeffhiatt1682]

Awesome video. Best one in a while (i find the fast food ones fun....but since i eat almost not fast food, they are really just entertainment), full of useful info. I would love a video where you deep dive into the confit method and show 2 to 3 examples in more details (a meat, a veggie, a surprise of your choice). A deep dive into the ways Xanthan gum can be used to thicken sauces, gravies and etc would also be helpful. I suspect its one of the more versatile methods in this video, but given how little you used, i suspect there are some techniques to its use that we would all benefit from knowing. thanks!!

[@kristianwest2049]

Second the one on Xanthan gum. Or maybe Josh can do an in-depth video on hydrocolloids in general?

[@bramletabercrombe1596]

@@kristianwest2049 I think I'd be more amenable to using Xanthan gum if it didn't sound like it was mined from the 3rd moon of Jupiter!

[@markwhitney4580]

I love your videos. I have learned so much. My husband is also a chef and is very patient with my learning. He enjoys coming home from cooking all day and not having to make dinner. He also loves your techniques and recipes. Thank you for all that you do, and explaining things in a way that a novice can understand. 🙂

[@PhilLesh69]

I worked at a commissary for a multi shop restaurant group. We cooked all of the meats in big Unox ovens and then portioned out things like shredded pork or braised beef into ten pound portions in the big storage bags and froze them. Then I would deliver those as an item of inventory to each restaurant and then they would defrost and reheat as needed. This allows them to be consistent with temperatures and portion sizes and also in availability because they can always reheat to the same temp rather than trying to keep a freshly cooked roast or brisket at the same temp all day and then you probably can't keep anything that has been at a serve hold temp longer than four hours, so they would need to be able to predict when to toss another roast in the oven 10 hours earlier for the low temp stuff or 4 hours ahead of time for everything else.

[@crazynice32]

oh my lawd please make this a series bro!!!!

[@tatianatopczewska5789]

As a fellow chef YES NONE OF THIS SHIT IS COOKED DAY OF OR SOMEONE FUCKED UP! I can’t believe people think we make a risotto on the fly

[@Shanna1215]

😂 Or, someone else stole the shit you prepped the day before! It's a dick move!!

[@Annsquares]

Pretty sure one time I had risotto made on the fly... The rice was half raw inside 😂

[@MrVovansim]

Haha, I moved to an apartment right above a restaurant a few months ago. Up till then, I never realized how much stuff goes on in there during the hours the restaurant is closed to the public.

[@robdielemans9189]

In Italian restaurants there's usually a warning that if you order risotto it will take at least 25 minutes. If this warning is absent then for sure you know the answer.

[@Scriptadiaboly]

​@@robdielemans9189omg, isn't it normal? Like, what people are expecting, really? 😅😢

[@adamj5446]

Do more! These kinds of videos from the OG channel are why I subscribed - they let me seriously level up my home technique. Love it!

[@aarone46]

Man, this was so informative. I'm never going to use any of these tips, because I don't cook, but I couldn't help but watch it all and be grateful for it. You're so compelling to watch.

[@MJ-fb2zq]

I must say this is one of the BEST videos. So MUCH information. Thank you. I LOVE it 👏

[@mimesoupit7305]

Also, par cooking also works with pasta. At a golf course I worked at we would par cook a ton of pasta, usually 1-2 minutes before Al dente. Pop it back into some boiling water for a 1min and toss it in the sauce we made. Also works for risotto. We would prepare a large batch of plain risotto. Come service we just take a serving put it on the heat and we would have an intensely flavoured puree/sauces to mix it in. Makes cooking a load of risotto so much easier especially when you have different types of risotto on the menu.

[@ninadyeole8279]

How long does par cooked pasta stay in the fridge for? I'm assuming y'all didn't do that at the club but you might have an idea

[@mimesoupit7305]

@@ninadyeole8279 I would give it about 3-5 days

[@barongerhardt]

@@mimesoupit7305 When I worked at a pizza place, I think we cooked a large batch of pasta about once a week. Portion it all out and into the fridge. Maybe we froze it? It was a long time ago. There was a spot in the steam table for warming the pasta. Another fun one was a lot more proteins than one would think were precooked and warmed/finished in the deep fryer, eg: bacon and meatballs.

[@Neenerella333]

​@barongerhardt 👏Meatballs are very conducive to this technique. They're a bit labor intensive at set up, and this makes the final serving much easier, without sacrificing flavor or texture.

[@kidoctane]

Arh ha - always wounded how restaurants handled risotto dishes thanks

[@tomislavgorgiev4827]

This was one of the best videos you've made in a while. Super helpful, informative, funny... love it!

[@methos7208]

I LOVE these kinds of videos. I wish you would make a video just about the different Hydrocolloids and sample recipes to use them in. Especially with Thanksgiving and Christmas coming up those recipes would be an AMAZING help to kick up our holiday meals. Please do this, pretty please with MSG on top! 🙂

[@AM.000]

Yes! We need this! Which is best for certain things? What's the best general one? Gravey, frappes, sauce, baking, stir fry!

[@kelseyblackmon676]

This video is blowing my mind and changing my life 🤯 Could you do a video of recipes you recommend for entertaining friends, and show us how to do the par-cooking? Like with a prep schedule for the days before the hang out?

[@MyMira89]

This was fantastic! My husband and I love cooking and most of these tips were brand new to us. We got so excited watching this! Thanks for putting this together! On another note, my husband and I will be traveling to Texas for the first time soon but we’ll be in Arlington for meetings so can’t reach any of the spots you mentioned. Are there any restaurants you recommend near where we’ll be?

[@charlieslack5027]

Finally a “cooking” video!!

[@jodirauth8847]

Also restaurants use pressure cookers repeatedly through a day of cooking. Rehydration of dried beans, baking potatoes, cooking tough cuts of meat, making bone broth and other types of broth. You can even steam fruits very quickly to make sauces. Apples, tomatoes, squashes, peaches, pears, grapes, steam very quickly into a mash for making sauces and jams and jellies.

[@NickyHendriks]

Guess that depends on what kitchen you're working at, I've never seen a pressure cooker before in any kitchen I worked at.

[@ladymeringue9870]

This was amazing! I’d love to see a video showing these tricks for Christmas dinner.

[@jonathantalerico2580]

And Thanksgiving!

[@PattiWinker]

Yes!! How about a series of complete Holiday Dinners cooked restaurant style! In my world that would mean Christmas, Thanksgiving, 4th of July, etc. But Josh would surely know holiday traditions in addition to those to include people of all religions, ethnicities, and regions around the world. 🎉

[@matsonpp]

The tricks were already shown. For a holiday meal: par-boil your veggies, pre-roast or sous vide the protein the day before, make dessert the day before, season generously, don't forget the acid, etc.

[@ladymeringue9870]

@@matsonpp oh well, he might as well stop making videos then 🙄 most of actually enjoy watching him do “more of the same” because there are always new recipes, new ideas etc.

[@indyi5344]

You could make dozens of videos like this and I would absolutely watch them all. Extremely useful and no fluff, great job!

[@PhilLesh69]

When I chop apples I sprinkle citric acid over them and pop them in the fridge. Once they've chilled they taste like candy. The tart makes the Apple flavor pop. You can also use a little bit of citric acid to reduce how much salt you need. Just a hint to wake up the taste buds, moisten the receptors.

[@mattpowell06]

LETS GO!!!!!!!! These are the videos we love and want

[@SantoConti]

Please, i need more of this types of videos!!!!

[@chicobicalho5621]

Surprised butter was not mentioned. I think Bourdain's allusion to beurre monté, or simply dumping industrial amounts of butter at the end of every cooked piece of food in any non asian restaurant was the main secret for food tasting "special" when we eat out.

[@carbunclegirl]

He didn‘t mention it simply because it goes against the image he has cultivated for himself, that it‘s all about technique and skill, not about ingredients.

[@catedoge3206]

@@carbunclegirl wat

[@melindawolfUS]

And compound butters are another layer of YUM without much prep or skill and no extra gadgets/tools

[@Default78334]

And for Asian food...well take a look at Wang Gang's videos and how he regularly finishes dishes with a liberal addition of "shine oil".

[@pavakah]

I get what you’re saying, but I think he did well to avoid this. He spent time on ingredient specific techniques that add real flavor, texture, and depth. The butter thing isn’t a magic bullet.

[@halpwr]

Loved this video! ❤❤

[@andreacelestep]

YES! These are the types of videos I miss. Thanks Josh!

[@stephanieblakey1338]

Love all your videos, whether they be hacks or you giving us an insight into the restaurant and culinary industry. I am really looking forward to your cooking series coming back though, would LOVE to watch a But Healthier series 😊

[@AkaneSasuSora]

really like the cooking tip compilation vids 👍

[@MoJohny]

this is exactly the kind of thing I subbed for, no offence but you drifted away from this, I think this is what most of your fans want!

[@mortenbakke2810]

I love all these absolutely great techniques you give away to the masses. Not for everyone to become professional chefs, but to allow us all to have a better chance at making something worthwhile to eat and share with frinds and loved ones! thats the real MVP right there folks!

[@kauinoa2004]

This style of video was literally what got me both on the Weissman train and back into cooking and really further into cooking. I’ve started doing really cool stuff, my wife loves it, my technique has gotten so much better. Loved this one bro, good stuff. Also gotta admit I kinda miss the faster than series, the faster than x restaurant. Those were fun

[@tonykuriger573]

Make a big batch of pan sauce and freeze in ice cube trays. Next time you need pan sauce just pop in a couple of cubes to deglaze, add a bit of butter and you're done.

[@kylevandeusen]

So glad this kind of video is BACK!

[@Chuycabra]

6:25 Jalapenos are the least reliable for consistent heat! I've had some that are like bell peppers and some that have put habaneros to shame. If you want something around the same heat level that's always the same, go with serranos. They're a little hotter, not by much, and they're more traditional in most Mexican recipes.

[@11macedonian]

I was thinking that too.

[@jsford89]

That was my only problem with this video. The same amount of jalapeno's does NOT equal the same amount of heat, pretty much ever lol.

[@andrewnelson1309]

Only issue I had, Japs are very variable... but weighing ingredients is a very important thing to do for consistency.... just not so much with those peppers.

[@r0bbiegill]

I have recently added two things to my spice cabinet that has drastically improved the flavors of my food: white pepper and MSG. Cooking with these has really kicked some of my favorite recipes up a notch.

[@sssgeorge]

yours was the channel that got me into cooking five years ago, and this is the kind of video that got me hooked. Thank you.

[@FrenchosaurusRex]

6:20 papa spittin grams brings me back to the old days and I love it

[@matthewtracey1902]

Nah for real. The almost 2 times speed sounding naming off grams one after another, immaculate

[@FrenchosaurusRex]

@@matthewtracey1902 reminds me of watching papa while making sourdough for the first time

[@tiagow95]

4:08 - Requires thyme was just such a satisfying joke

[@CubeRhinoDev]

So many of these tips just made my brain explode with possibilities to make my meal preps taste even better with minimal effort. Maybe something to explore in a video? Amazing content thank you

[@viiiRA_]

That's pretty much what I was looking for. How to level up my meal prep to makes my cut slightly more enjoyable.

[@arlangodthaab3672]

Wow! Now I know what it's like to be caught up in a flash flood of enlightenment. Your tsunami teaching method motivates new possibilities for self-improvement, with so much to rewatch and ponder for the holiday season ahead. Many, many thanks to you, Sir.

[@schmekkt]

Old Joshua is back, brilliant content. Your explanations are outstanding, please please please more about - how things work in restaurants...mise en place..pre-prep individual components..etc. THX

[@Entoxiz]

I want series like but better or but faster back, those were always fun

[@lchaitu6036]

5:28 haiyaa use feeling

[@DavidSinanan]

didn't he get his Uncle title? I thought he was Uncle Joshua..., no?

[@JeiElRai]

You missed the point

[@lchaitu6036]

@@JeiElRai i understood it was just a joke man

[@TimeFlies-d8b]

You forgot MSG

[@michieldegraaf271]

Fuyooooo

[@NickyHendriks]

Even though MSG is an easy way neither of the kitchens I have worked in used it because it is already in high concentrations in some foods like tomatoes, mushrooms of Parmigiano Reggiano. Using the right ingredients and you wouldn't need to add MSG. Nothing against using MSG, I love the stuff, but if done right you won't need any of it.

[@nathanhall9177]

I never used msg. I was a professional line cook for 13 years.

[@lorax2076]

MSG is a cheap method but I know some of my friend has allergic to it and it sometimes altered the taste too much

[@michieldegraaf271]

haiyaaaaa

[@MrCubanonyc]

This was incredible! This is information more cooks at home need to hear. Thank you for sharing Joshua!

[@hottubtimemachine1200]

My husband bought me a small electric food grinder. I have used it at least 8 times a week. Crab for crab patties, chicken salad, ham salad, egg salad. I dehydrated a bunch of veggies and put them in the grinder so I have it for soups or meatloaf. Great video and great ideas!!!

[@curiousing]

What he doesn't tell you about confit is that it yields a dramatically different texture and color of meat than roasting, frying, baking, grilling, etc. I once confited a turkey for Thanksgiving and I suddenly understood why old Medieval paintings always show people sitting around GNAWING on RED meat. The meat was WAY denser and it didn't whiten/brown on the inside like it does when you roast it. It stays red. And the tendons and ligaments and whatnot didn't break down like they do when roasting, because the temperature is too low when you confit. So we had to gnaw through that stuff, too. It was horrible. The lesson: If you're going to confit, make sure you choose the right cut of meat!

[@pyro226]

6:30 aside from the natural variation of spicy in jalapenos that come from growing conditions among other things :/

[@SurajBind-rp4vu]

For everyone reading this, finding the banned book called the hidden herbs by anette ray should be your top priority

[@maxxlanglois]

Ah yes, banned and sold on amazon. Shut up bot

[@jambrose123]

I was a prep cook, in what seems like several lifetimes ago, and this was my job. Pre-make as much as possible without the stress of preparation so everything was consistent. Even the drunk cook could put out decent food. Sure wish we would have had sous vide though. Steaks would have been WAY better. Love to see more of these!

[@YATYAS08]

This guy is the reason I started cooking the way I do now. I always enjoyed cooking but this guy gave me the idea of starting exploring and pushing the envelope of things I typically wouldn't cook (Growing a pair in the kitchen). Now my wife and I eat like Greek gods.

[@anneko6842]

Wow this was amazing! I would really love an episode on par cooking. I cook every day for my family and we have to wait sometimes and more. I would love to learn about recipes I can do beforehand like on Sunday/a Monday to have some meals Monday-Thursday by precooking. Please make this episode!! I think we would all love it

[@_BobRoss]

THIS is the content we are looking for

[@sardonically-inclined7645]

Yes, I would love to see more. Please and thank you.

[@bre207]

Yes thank you!! Can you go more into depth about confeit?? My concern is if I cook ribs that way... wouldn't it come out super oily? Please advise on this! I'd love to know more about it

[@cameronmccoy5051]

This was an absolute winner. Even though I already knew all of these techniques, it helps to see ways to use them that I haven't thought of. Even people who come up with these kinds of ideas on their own all the time can’t think of everything.

[@sabbyganford]

This was such a killer video...please make more like this!!!!!

[@Maria.DSax970]

In Joshua Weissman hacks we trust 💚. Thanks for the advice.

[@LapisTiger]

Papa Joshua, thank you for this. I hope you give us more tips soon.😊

[@fejimush]

One of the best videos you've ever done. Consider drilling into each of these for a whole series. Wouldn't be surprised if it ends up being one of the most popular food series on KZbin.

[@tomsmith3045]

Really awesome stuff! I've heard of several of these, but this is the first place I've seen them all put in one place. Thanks you!

[@Jushin15]

Finally! He's back

[@annasayaz3141]

I just started eating. Perfect Timing!

[@turoczy_]

Thank you so much for cooking again! More of this please 🙏🙏🙏

[@jv-gz7eg]

Great video! This is so helpful for someone who doesn't host because of the mess and stress of doing it all same day.

[@alexisgill1155]

Please make more videos like this!

[@simonzakeyh6515]

More cooking vids pleeeaase

[@existenceisillusion6528]

Constantly fighting with family that insist food should _NEVER_ be cooked in advance. They think it's unnatural and unhealthy.

[@bramletabercrombe1596]

I love leftovers more than eating food freshly cooked. I thought I was alone in that thinking the flavor is always enhanced overnight but now I know all fine restaurants serve leftovers!

[@justvibingtomusic]

So.................. SALT. got it lol

[@jonr4164]

top quality content done right, no nonsense and no rush, great production

[@minitanku]

Incredibly densely informative video, man truly respects his viewers time. Hats off for this

[@dgh25]

best trick ever is smoking a blunt before eating

[@joellenkuney7424]

This is so upsetting. I am on a medically necessary low sodium diet. The fact that almost everything is presalted makes my life even harder. So much social life for seniors revolves around eating out.

[@kronos6948]

I got so sick of the fast food ranking videos that I unsubscribed to the channel. Do more like this and I'll resubscribe.

[@kendravasiloff6974]

I’m sure he wouldn’t care if one person doesn’t “ resubscribe “ you don’t have to threaten him with an ultimatum 😂😅

[@KThyme]

Thanks, Uncle Joshua! Some of these I knew and some were new, and it was all presented excellently! As an at home cook who loves to cook, this sort of video is gold!

[@Shortoutsidein]

Hey Joshua, great video! Videos like this make people more interested on how food is cooked when they are in the restaurant…. Good job!!!!

[@deadlift9360]

The reason Restaurant food tastes better is because they have cooks who learned to cook unlike 95% of the population, who just smashes things together.

[@_refrigerator]

hello, commenters who havent watched the whole video

[@tedz2usa]

Straight talk, no fluff. Not a single second of video wasted. We just got an incredible information download, thank you!

[@PhilLesh69]

Super power up cheatcode to add acid to anything is to always have citric acid and/or ascorbic acid on hand just like you keep salt and sugar. A pinch of citric acid crystals can be added to a dry rub, lemon juice would mess up and wash away the dry rub. If you want to spice up a aioli without making it too runny, the crystals can add a tartness without the liquid from a lemon.

[@PhilLesh69]

When I chop apples I sprinkle citric acid over them and pop them in the fridge. Once they've chilled they taste like candy. The tart makes the Apple flavor pop. You can also use a little bit of citric acid to reduce how much salt you need. Just a hint to wake up the taste buds, moisten the receptors.

[@JSCRocketScientist]

Thank you! I’ve been cooking for 6 children and a husband for 50 years. I love to learn ways to speed up my preparation the day of.

[@VintageFLA]

Saved so I can slow this down and also get the restaurant recipes too! I’d like to add that some of the previous “secret” methods like sous vide and vacuum sealing are now very affordable for home cooks, so that really helps a lot. I’ve used mine for several years now and they are great tools.

[@richc6337]

One of the greatest videos of all time. I will be watching this a few more times. I will be using xanthum gum, early braise and confit veg this weekend. Thank you

[@smorsity5978]

Omg yes. Gimme gimme!!! I almost wish you would deliver a tiny bit slower but your content and knowledge has changed the way I think about cooking in so many ways. Bravo. Gimme more. Just… GIMME ❤

[@ZeroCiaran]

These techs are also really good for meal prep too, especially if you can make them days in advance and chuck them into the fridge/freezer. Nice quick meal ready to go that's healthy and tasty! Thanks for sharing Joshua!

[@alannalemay1097]

Josh! I challenge you! I have high BP due to a serious salt sensitivity. Food isn't as good without salt. Id love to see what low to no sodium recipes you can make for those on the heart healthy diet.

[@danielskimagix]

Thanks man. I learned already so much from you throughout the years and now some more skill focused things. I actually consider opening myself to expand my cooking for not only inside-home hobby. Thanks and more please!