Fine/Table salt for cold things or desserts where the salt needs to be dissolved very quickly
Kosher salt should be used for seasoning raw ingredients such as uncooked steak
Flakey salt should be used as a finishing salt
Maximizing Flavors
Adding salt, lemon juice, and oil to cooked vegetables
Toasting spices before using them
Always bruising herbs before usage
Fish
Use parchment paper for crispy skin fish
Use wire rack to grill fish
Use curve fork for skinning fish
Meat
Following fat lines when cutting meat
Saving and collecting excess fat trimmings from meat in the freezer to make custom ground meat or grind them all to make sausages, burgers, or meatballs later
Cure meat with salt or other spices overnight for juicier results and better flavor → put it on a small sheet tray/pan with a wire rack
Season high for maximum surface area coverage
Salt throw for concentrated seasoning
Always temper 靜置 meat (which involves allowing it to come to room temperature) before cooking → prevents it from becoming tough
Rest meat longer than you think to retain moisture (10-12 minutes)
Slice steak against (instead of with) the grain
Tools
Use disposable or reusable deli containers to store or package food items
They are also dishwasher-safe
Use quarter sheet tray for efficient cooking and cleaning
Use bench scraper for easy clean up
Use speed rack for kitchen storage (cutting boards, bus tubs, trash bins, etc.)
Use a honing rod to keep knives sharp
Use offset spatula (palette knife) for various tasks
Use kitchen shears/scissors for cutting vegetables/meat instead of using knives
Use foodservice film instead of plastic wrap, along with the “cater wrap” technique → if done properly, it should be waterproof