00:10The best tip I have to offer is to always use a silicone spatula. The whole point of this is
00:16that they're thin but they're also really flexible. They really take the shape of the bowl or the pan.
00:22Whatever you're working with, they can adapt to it. So it really kind of helps you scoop everything
00:27out and the bowl comes out really nice and clean. I really don't like wastage so I just need to
00:31see
00:31that everything's come off. Indian cooking has cooking that happens on a lot of high temperatures
00:36and these are meant to withstand really high temperatures. When you use a metal spoon that
00:42can't go through the corners and can't clean up the little stuck tidbits, it can start burning and
00:47can completely ruin the flavor of a curry and this is really gentle on that surface. So you could
00:53literally use it on the surface to scrape and it does no damage to the pans whatsoever.
00:58The best part about these is that they're so easy to clean. It's silicone, it comes off, you could
01:04literally just pull it off. Very easy to wash. This is completely 100% dishwasher safe. Once you get
01:09dependent on them, it's very difficult to work with something else.
01:14My advice is that a microplane should be part of every person's kitchen. When I'm in the kitchen at
01:20work, we're trying to get through a lot of projects in the day and often a microplane will save you.
01:24Instead of pulling out my knives and cutting board and spending time chopping, I can just really
01:29quickly add flavor to a dish with a microplane. Microplane is also really easy, pretty safe to use at
01:36home as well. You eliminate chopping the tip of your finger off if you're in a rush, so it's just
01:41a really
01:41good, quick, easy way to impart flavor and ingredients and finish dishes with some lemon zest or cheese as
01:48well. But it really is a great versatile tool to make your life a little easier at home when you're
01:53cooking.
01:57The best tip I have is to make sure you always work with a sharp knife. One, it's safer. Dull
02:02knives will
02:02lead to you slipping and making mistakes and cutting yourself. And two, it gives you more precise cuts and
02:06makes everything look a lot neater. How I know they're not sharp is when someone's cutting chives or herbs
02:11in general and they come in all wet and mashed looking. So my favorite way of having a sharp
02:16knife is using a whetstone. So this is Korn's dual sided whetstone. First thing you need to do is soak
02:21the coarser side, which is a thousand grit. So you want to have a nice towel underneath it to keep
02:25it
02:25nice and secure so it doesn't move. And then when you're sharpening your knife, basically they like
02:29to say two pennies can fit stacked underneath it. And then you just go long strokes against the whole
02:35stone. And then you move up a little bit, continue to do the same thing, move up a little bit,
02:40continue to do the same thing. And now it starts getting a little bit trickier because it's the
02:44tip of the knife, but now you're just going to want to really put an angle at the tip.
02:48And you know you're sharpening the tip too when you see the little lines. It is important to keep
02:52on wetting the stone as you're doing it because you want there to be friction, but you don't want
02:57there to be too much because then you're just going to grind away your knife. And then I will turn
03:01it
03:01over. And this is the polishing side. This side you don't actually want to soak at all. If you soak
03:04this,
03:05it's going to become way too soft and you can break your stone and you could also just mess up
03:09the tip of your knife.
03:09Once I use the polishing side, you're going to see that it reflects a lot more light. So now the
03:15knife is nicely polished. We'll wipe it off and you can see there's like a mirror's edge. It reflects a
03:19lot of light. One way you can test it is you hold a piece of paper at an angle and
03:22you can slice right
03:23through nice and sharp. The best tip I have is use your bench scraper to clean and organize your kitchen.
03:30I always try to like clean and organize as I'm doing something because it just gives me clarity.
03:36So the bench scraper is a tool that's easily overlooked, but once you start using it, you can't really go
03:43without it. It just helps you like when you're chopping things, lift things, put them wherever
03:48they need to go. You can always like clean your table or your cutting board. I think using a bench
03:54scraper sometimes better than a knife because it has like a wider surface so you can like hold more things.
04:00And then also I don't like using a knife personally, like to scrape things on a coating board. You don't
04:05want to mess up with the sharpness of your knife. I like this one because it's flexible. So actually
04:12when you're like using a bowl, you can like bend it and just make sure you're getting everything of a
04:16bowl. And then you can use this part for a cutting board and it's just very versatile. I personally love
04:22the plastic one. So for a tip, it's something everyone is familiar with at this point, which
04:29is Missan Plus. It's basically getting ready ahead of time and having your ingredients, your tools
04:34ready. And that can be something like just having your salt, cubing up your butter, maybe letting it
04:39temper before you use it. But it's really setting yourself up for success in a restaurant and at home.
04:44So a way to improve or elevate your Missan Plus is to use these Yakumi pans. And these small ones
04:51are
04:51very useful, not only in a kitchen and to organize your table things in your refrigerator, but they're
04:58great for a small New York City apartment as well. So they're pretty light, they're stackable and they
05:03are easy to clean. So these containers not only good for arranging Missan Plus, but also simply for
05:09storing ingredients. Or it can be pre-cooking something like roasting diced onions and keep
05:16them in here so they're ready to go. So it becomes almost muscle memory, so you don't have to run
05:21around and look for them. The best tip I have is to use a thermometer. I think a thermometer is
05:28a great
05:28tool to have, especially in home-cooked kitchens, because it's a safety net. When you're using a meat
05:34thermometer, if you're cooking bone-in chicken, you're going to want to get the tip of the thermometer close
05:39to the bone. So you get an accurate read of the internal temperature. You can constantly check
05:43the oil temperature. If it's too hot, you're going to burn your food without cooking it through.
05:48If it's too cold, it's just going to absorb a lot of oil and come out mushy. And both of
05:52those are a
05:53tragedy. I think an overlooked use of this tool is using it as a cake tester. A lot of times
05:59I don't
06:00keep my cake tester on me, but I'll have one of these closer at reach. And if it comes out
06:05with dough on
06:06it or batter on it, I know it's not ready. You can get one of these for about $17, and
06:11I think
06:11it's a great investment for a cheap price.
06:17I highly recommend every kitchen to have a food processor. You know, using a food processor at home
06:23can really save a lot of time, but also you can make like a cake in the food processor, and
06:28it kind
06:28of gives you a better control when you're making, for example, a pie crust. You don't want to necessarily
06:33just like turn on and have it like blend and chop up the butter into smaller pieces. So you can
06:40just
06:40use like pulse, and as you're pressing it, it will just kind of do it in like a second or
06:45two second
06:45intervals. At home, I also made like a whole wheat bread using a food processor, and it only took maybe
06:51like two minutes for the dough to form. Versus like a mixer, which might take sometimes up to like five,
06:57even 10 minutes for dough to form. Like even the creaming method, for example, where you have to cream the
07:02butter and sugar, it will do it much faster and easier than let's say in a KitchenAid stand mixer.
07:08If you're really comfortable with dicing, slicing, using knife, then I highly recommend you get a food processor.
07:19My tip is always bring up the best finest flavor. When I grated daikon radish, so a lot of moisture,
07:27but I don't want to waste that moisture. I think moisture is kind of umami. Also, it's best parts
07:33of daikon radish. So what I use, I use this too, oni oroshi. So I just want to save ingredient
07:40umami.
07:40So this is, you can grate it more bigger, basically no moisture out. Then after shave it, and when you
07:47bite
07:47it, that moisture in your mouth, explosion in the mouth, and that moisture is key. So I just want to
07:54help bring to your dishes.
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