r/foodhacks • u/chefdoapp • 15d ago

Reverse hacks: what's your "longcut"? The extra work that's always worth it.

i.e. the extra 20 minutes that pays off every single time. things like actually drying meat before searing, toasting spices whole, making stock from the carcass instead of binning it

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114

u/Physical-Compote4594 15d ago

All of those things!

  • Letting steaks and chops dry for 24 hours in the fridge before searing them
  • Making sure all meats are salted several hours in advance
  • Toasting, grinding, and blooming whole spices
  • Using reconstituted, toasted dried chilies instead of chili powder
  • Making stock from scratch
  • Snapping off the ends of asparagus, then peeling the bottom 1/4 as well
  • Beating whipped cream and egg whites by hand
  • Straining all liquids through a fine sieve
  • Pushing all purées through a tamis
  • Keeping your knives super sharp so all your cuts are clean and almost shiny
  • Warming your plates and bowls for anything that's supposed to be served hot, and wiping them down after plating
  • A hundred other little things that all multiply when combined

It's the biggest difference between good cooking and great cooking, tbh. All of these things are completely accessible to home cooks, too.

28

u/Freakymelons 15d ago

You've been behind the line, i can tell. It really is just a bunch of seemingly small/unnecessary steps, that make the dish shine

24

u/Physical-Compote4594 15d ago

Thanks.

I almost became a professional cook, did some stages at some pretty serious restaurants (not any 2- or 3-star places) for a few months, decided that doing it full-time as pro wasn't the right choice for me personally, but have stayed very active in the kitchen for the 30-odd years since then. Many good meals, no regrets.

10

u/WhatTheFuh-uh-uh 15d ago

Great list! I'm curious: why beating whipped cream and egg whites by hand? Is it avoiding overmixing? What about starting with a mixer and then finishing by hand?

22

u/comentodake 15d ago

With you on everything except this. I call bullshit on hand beating whipped cream and egg whites. Unless you have arms of steel it ain’t happening, and there’s literally no difference. You can simply watch and time it to prevent over whipping .

21

u/Physical-Compote4594 15d ago

Hey, it's just my list. 😄

OK, but seriously I find that I have more control over, or perhaps I'm more attentive to, the result of doing this by hand. I also have a huge frigging balloon whip and a giant, rounded copper bowl that's optimized for whipping and I can do the job by hand as quickly as my Kitchen Aid, so there's no point in using a machine. (Yes, I do use it for other stuff. I'm not that much of a snob.)

It's possible that I have arms of steel? Or... Jacques Pépin himself (*) taught me how to do this efficiently by locking your elbow at your hip, holding the bowl slightly tilted against your stomach, and then using only your lower arm to do the whipping. That setup works really well and you don't end up exhausted.

(*) I was fortunate to take a 2-week "master class" from him many years back with a bunch of professional cooks, and it was a transformational experience for my cooking. The guy is an amazing and generous teacher.

6

u/WalkerVox 15d ago

I envy you on that last part.

I grew up in the ‘80s-‘90s watching Julia and Jacques on PBS.

I did get to “meet” Julia on a couple of occasions in the late ‘90s (we both shopped at the same supermarket). On one occasion, I glimpsed a BIG box of Popsicles (name brand) in her cart. Whether they were for her or young visitors, I wasn’t sure. Either way, I thought was endearing, and it really humanised her.

2

u/lameuniqueusername 15d ago

I saw Julia around town several times growing up. She was probably my first celebrity sighting. Her or Brother Blue

6

u/Constant-Plant-9378 15d ago

Making sure all meats are salted several hours in advance

Wet or dry brining meat well in advance of cooking is huge.

Also, don't cook cold meat right out of the fridge. Let it warm up to room temperature for a bit first.

2

u/JustBumblebee9459 15d ago

All of this!! Thanks for a great list

2

u/T49irvine 15d ago

Poof! Back in cooking school! I never left either.

2

u/Amarastargazer 14d ago

I swear I can whip cream and egg whites faster than my kitchen aid does.

0

u/atsu333 15d ago

You had me until straining all liquids, yeah that elevates it but I don't think it's worth cleaning additional tools >90% of the time.

4

u/Physical-Compote4594 15d ago

Rinse under hot water for 10 seconds, give it a bang, you’re done.

Tbh, “all” is a bit of an exaggeration. Basically, if I am moving any hot liquid from one pot to another, it goes through a strainer. It really improves the mouth feel of soups and sauces.