A professional cook sought a single, standout technique or tool that transforms kitchen work. Responses gathered a wide range of concise, practical ideas used in busy kitchens, from simple equipment hacks to small adjustments in handling ingredients. The following distils those contributions into clear, usable advice while noting differing opinions where they appeared. The aim is to present reliable, time-saving approaches that can be adopted in commercial or home kitchens without altering the original suggestions.
Practical prep and storage hacks Several contributors recommended small alterations that improve daily flow and reduce waste. One useful box trick preserves plastic film boxes by removing only the top of the outer wrap; the original cutter can be repositioned so the roll can be used from either side of a prep table. Another tip repurposes new gallon containers: do not remove the protective seal, cut a notch and use the container as a large-capacity squeeze dispenser for refilling smaller bottles. For large-volume pouring, place offset-spout buckets with the spout at 12 o’clock to avoid glugging and to keep lids usable for storage.
Ingredient handling and cleanliness Small measures make handling sticky or staining ingredients easier. A light film spray on boards can reduce beet staining and simplify cleanup. Spraying measuring cups and spoons before measuring viscous ingredients, such as molasses or corn syrup, helps release them cleanly. Wetting clingfilm before lining a mould prevents it from sticking during the lining process. Crumpling wax or parchment paper before shaping it into an irregular baking dish helps it conform and stay in place.
Proteins, searing and alternative tools Several practical ideas addressed cooking proteins and shaping portions. For consistent slider patties, the lid from a large dairy container, lined with plastic, can form uniform 2 oz portions. When handling bacon on racks, tilting a sheet or rack slightly allows fat to drain to one side, aiding removal and reducing congealed fat on the cooked pieces; this was suggested specifically in the context of smoked turkey bacon as a commonly used. Opinions diverged on using aerosol baking spray directly on charbroilers or proteins; some cooks advised against spraying grills, while others used a spray to create a thin oil coat on proteins before searing. Note that sprays can affect taste in some applications.
Time-saving equipment and technique tips Kitchen staff described several labour-saving methods. A deep-fryer basket over a shallow hotel pan can break and mash many hard-boiled eggs quickly for salads. Using a mixer with a flat paddle pulls hot cooked chicken into shreds rapidly; similar approaches can apply to other proteins with caution to avoid pureeing. For large batches of sauces or fillings, a power drill fitted with an appropriate mixing attachment speeds mixing in large bins. For braising, placing a piece of parchment or a fitted lid over the food, commonly called a cartouche, reduces evaporation and can shorten cooking time in long braises.
Handling onions and reducing tears Contributors offered varied strategies to reduce tearing when cutting onions, without a single consensus. Methods mentioned include keeping onions cool until cutting, using a very sharp knife to limit cell rupture, setting up alternating work stations so time at the onion station is limited, and using a wet rag to capture volatile compounds. The effectiveness of each method varied by individual experience.
- Preserve plastic wrap boxes by removing only the outer top wrap and reusing the cutter on the opposite side.
- Wet clingfilm before lining moulds to prevent sticking during placement.
- Use a deep-fryer basket to break many hard-boiled eggs quickly for salads.
- Repurpose large container lids, lined with plastic, as consistent burger or slider presses.
- Use a mixer paddle attachment to shred warm cooked chicken efficiently.
Comparison table: common onion-cutting methods
| Method | Notes |
|---|---|
| Refrigerate onions | Some find colder onions reduce tear-inducing vapours, though experiences vary. |
| Sharp knife | Widely endorsed; less crushing limits release of tear-inducing compounds. |
| Alternating stations | Practical in production: rotate tasks to limit continuous exposure. |
| Wet rag nearby | Moisture can capture some vapours; effect is individual and may alter taste perception temporarily. |
Balanced perspectives and cautions The collection of tips includes contrasting views. For example, the use of aerosol baking spray on grills prompted objections from some cooks who consider it inappropriate for charbroilers, while others reported success using sprays to obtain a thin oil coating on proteins. Similarly, the use of salt or vinegar with hard-boiled eggs to ease peeling was discussed with differing opinions about effectiveness. Practitioners should assess each method in their own kitchen context and adhere to equipment and safety guidance.
Conclusion The aggregated techniques underscore a pragmatic approach: small, repeatable adjustments yield measurable improvements in speed, cleanliness, and consistency. Many suggestions repurpose common items, emphasise sharp tools and correct temperatures, and rely on simple workflow changes rather than specialised equipment. Try one or two of these methods during a service or a home cooking session to evaluate suitability, and adapt them to local equipment and menus. Continued experimentation and shared observations among colleagues remain the most reliable path to refining useful kitchen practices.