#chefhacks

[hassan-theitguy]

5 Ways I Avoid Food Wastage

Make use of the closer to expiry date stuff, first. For perishables, the closest to going bad. Also, pay attention to the expiry date when purchasing items that you will keep using for longer periods. Maybe go for a pack of cinnamon instead of a whole bottle.

Experiment with dishes. I have extra sweet potato but I don’t feel for soup or provisions or anything like that. I can make an oats sweet potato punch or sweet potato muffins or sweet potato ice cream, for example.

Do a cupboard and fridge audit periodically. For example, I forgot that I have egg replacer in my cupboard.

I use oil for frying more than one day. So I fry chips in the night and then plantain the next day, for example. Once the oil remains clean, I don’t throw it away if I can use it the next day. I did my research and came across this from an article, “It is reduced each time the oil is re-used. Only oils with higher smoking points can be reused, says Ms Chia. Extra virgin olive oil, for example, has a low smoking point, and is not recommended to be reused as one might be exposed to harmful chemicals produced.” Be mindful of this.

Pets (dogs and cats for example) love human cooked food, so don’t throw away what you don’t want, as long it is suitable for the pet. I have a neighbourhood cat that passes through my yard that I feed sometimes.

[chefhacks-blog]

What do you want to learn?

Hi Chef Hackers! I want to know what you want to learn. - What are your biggest challenges in the kitchen? Are they methods, organizing, not knowing what to buy and how to buy it? - What items or methods do you need some instruction on? - How can I make Chef Hacks easier for you to follow? Ask me anything and give some input by clicking the tab on the top right of the Chef Hacks page. I look forward to your comments! I want you to be the best Chef Hackers out there!

[classicamber-blog]

How to Make "Pearls":

Weigh out ingredients:

500g Fruit puree (must have a liquid consistency)

150g Sugar

8g Agar Agar

- Wisk sugar and Agar into puree

- Bring up to a full boil

- Pour into squeeze bottle and let cool to 140-142F

- Drip gently into refrigerated oil (Must be VERY cold)

- Strain the oil out of the pearls

- Rinse gently under cold water

- Use with whatever you like!

[chefhacks-blog]

Orange Blossom Yogurt Panna Cotta

Ingredients:

500ml Cream

150ml Honey

1/2 Vanilla Bean

250ml Greek Yogurt

10g Gelatine

75ml Water

1T Orange Blossom Water

Method:

1) Pour cream and honey into a 1-2qt sized pot and scrape the vanilla pod in.

2) Wisk to combine and heat over med-high heat until it just starts to boil. Then set aside until the liquid is cool enough to touch it.

3) While you are waiting on the stove, mix the water into the gelatine, let rest 5min, and then heat in microwave for 10sec intervals, stirring each time and DON'T BOIL.

4) Add the yogurt in a 2qt+ sized bowl and gently wisk in the cooled cream mixture

5) Followed by the gelatine

6) and the orange blossom water. 

7) Pour 125-187ml directly into chilled glasses through a funnel and then right back into the fridge. Let set 2-4 hours. Setting depends on season, chilling of fridge, and temp of mixture when poured into glass. It is fully set when the center won't break when the glass is tilted sideways. 

Notes:

Top your Panna Cotta with a crushed seasonal fruit and nuts or seeds. I top the one in the photo with crushed Strawberries and Macadamia nuts.

Other good combos are: Peach and Pistachio, Blackberry, cooked quinoa, and crushed meringues, or Apricots and almonds. You want to add a sweet/tart fruit and a crunchy nut, seed, grain, or candy. 

[chefhacks-blog]

Space Saving Chef Hack for Eggs:

1) Move all the eggs to one side of the carton. 

2) Flip carton over and cut it down the middle with a serrated knife.

3) Flip carton back over and store. 

[chefhacks-blog]

We had some really great Pumpkin Soup at a local restaurant recently. How do you make squash soup from scratch? Is there a secret Chefs use to make it so scrumptious and addictive??

There are two methods you can use to make theses soups.

The first is the Cream Method. 

1) Peel the pumpkin and chop up the flesh in chunks. 

2) Add to a pot with salt, pepper, and garlic. Cover with half cream and half water. 

3) Cover and boil gently until very soft but not mushy.

4) Transfer the chunks to a blender (reserve the liquid) and blend. Add more liquid to help the blending process. Add parmesan at this point for an earthier flavor.

5) Once all of the flesh is pureed, add the leftover liquid to get the right consistency.

The second is the Roasting Method.

1) Slice pumpkins into 1/2s or 1/4s depending on the size. 

2) Place on a silpat lined baking tray. Top with salt, olive oil, and fresh woody herbs (like rosemary, thyme, and/or sage) and cover in foil. Bake at 400 F until the flesh is soft and can be scooped off the skin (this may take a while if the squash is thick).

3) Transfer the flesh into a blender and add veggie, chicken, or turkey stock to help get the blending process started. 

4) Once all the flesh is pureed, add enough stock to get it to the right consistency. 

5) Finish with nut oils (like walnut or pistachio), truffle oil, and/or roasted mushrooms. 

Thanks for this question!!

[chefhacks-blog]

How To Clarify Broth:

1) Line your colander with a paper towel or coffee filter and place over a bowl.

2) Gently pour the liquid over the paper towel.

3) Remove colander to reveal a nice clear broth.

4) We used it to make this seafood curry.  

[chefhacks-blog]

There are so very many beautiful yummy veggies in season now that will not be available locally in a few short weeks. What is the best way to preserve them now, so I may enjoy them and they taste their best this winter?

I freeze mine. Use your tray and silpat and line the veggies in a single layer. Freeze them flat and then transfer them to a rectangle container with lid in the freezer. They aren’t stuck together and you can pull out just what you need.