10 Tips to Make You a Pro in the Kitchen

[Music] hello this is chef john from foodwishes.com with the ultimate garlic peeling trick that's right i've learned a lot of things from martha stewart how to fold napkins how to cover turnip into the shape of a rose how to make a shake out of a broken prison toothbrush but of all the things i've learned from her this garlic peeling trick might be the most useful so check this out we're going to peel an entire head of garlic in like 20 seconds so what you're going to need for this great technique is a head of garlic and then two metal bowls and it's easier if they're the same size but they really don't have to be as long as you can hold them together like this it's gonna work so step one here we're gonna take our headed garlic we're gonna give it a whack on the cutting board to loosen those clothes which we're gonna toss into one of our bowls and by the way you can just toss everything in including that papery skin i picked a bunch out just for the sake of filming but when you're doing this there's no need to do that just toss everything in and once we have our cloves in the bowl we are ready to commence peeling except we're not peeling we're shaking simply cover the bowl of garlic with the second bowl hold them together and shake and after 20 seconds of vigorous shaking you're done that's it i'm not kidding the garlic's peeled check it out and even the ones that don't look peeled and didn't pop right out of the skin those are totally loose the skin's loose just grab them with your fingers pull that skin off and remove those from the bowl and you will have like i said about 20 cloves of garlic in 20 seconds and i should add this is a fantastic way to win a bet with your foodie friends bet them like a thousand dollars that you're gonna peel a head of garlic and when you're done you will average less than two seconds per clove oh they will take that bet every time and they'll owe you a thousand dollars and you'll be so excited you'll find my paypal and send me like 200 of it i'm just kidding unless you're gonna do it so anyway i'm always getting a ton of emails for quick and easy techniques videos so thank you martha and i think i could speak for both of us when i say we think you're going to find this garlic technique very appealing so head over to foodwishes.com for all the ingredient amounts last year that's not true there's no ingredients but you know what i mean head over to foodwishes.com for more information and as always enjoy [Music] how to eat a chicken wing and i'm not talking about the little drummette part anyone can eat one of those i'm talking about the flat people gnaw around those two bones it drives me insane that's not how you eat a chicken wing you can't get all the meat off look at that horrible all right here's how you do it pick up your flat part of the chicken wing and find the end that has the bigger protrusion of bone see you can see it better there that's kind of the skinnier end there's the bigger end there's a little piece of cartilage there at the end you pull that off i eat it and then find the little bone there's two bones one's skinny one's a little fatter all right find the skinny bone give it a little wiggle and a twist and that will pull right out clean this only works by the way if the chicken wings are cooked properly and cooked enough all right so once you've pulled the small wing bone out hold the skinny end tight and grab the bigger bone there and just twist that until it releases and pull that out slowly if any meat comes out with it just you know suck it off the bone and there you go a perfectly boned chicken wing flat 100 meat there is a tiny bit of cartilage at the end that is very delicious and edible so i eat it you can pull it off if you want you dip it you eat it it's fantastic by the way these were pastrami chicken wings a new invention so you'll see that video soon that's russian dressing anyway that's how to eat a chicken wing hope you enjoyed that go to the site there's no ingredients go there anyway and the best thing about eating chicken wings alone you can double dip enjoy how to seed a pomegranate do you not buy pomegranate because you're afraid of the mess or you're embarrassed that you don't know how to get the seeds out well this method is amazing revolutionary and really the only way to do it so there's your pomegranate very pretty but not super easy to get the seeds out without making a big mess the problem is you cut this open the seeds are trapped by membranes and i'm not a big fan of membranes and if you try to pick them out there will be blood okay i see that dripping all over it makes a huge mess so the way to do it the secret restaurant trick that i believe i invented in 1974 although i can't prove that it's to do it underwater so get yourself a big bowl of cold water and simply break apart the pomegranate under the surface rub it with your thumbs and all those little beautiful juicy kernels of pomegranate will come out with zero mess and you just keep doing that now the nice part about it is most of that membrane that stuff makes me insane most of that membrane will basically float to the top all those kernels that are heavier than water will sink to the bottom i know thank you mr science and that's it you simply drain off the membrane filled water and there's your just perfect kernels at the bottom there and you're ready to use so many great uses for the holidays throw it on salads throw it on cheesecake just put out a bowl and eat it like that i like to eat them with beer just like potato chips really good so there you go how to seed a pomegranate underwater so easy so simple i hope you give that a try check out the site for more information there's no ingredients this is a technique but go to the site anyway and as always enjoy and happy holidays how to flip stuff in a pan like a chef that's right this has to be one of the most popular non-recipe food wishes of all time so i'm going to show you my secret training method and we're not going to use real food we're going to use cheese balls and the reason i like the cheese balls for this in addition to they're kind of tasty and go good with beer the reason i like the cheese balls is because they're very light which means they're gonna fly out of the pan if you don't do this right but if they do fly out of the pan they're not gonna do any damage or make a big mess so i think they work really well for this so i'm gonna pour those in the pan looks like i got a couple extra let me take care of those so here we go the secret here is not to try to throw the food up and catch it that's why people have a problem with this they think you're supposed to throw the food up and then somehow catch it with the pan that's not what you're trying to do it's not an up and down motion it's a back and forth motion that's the key and to help you remember that there's an old saying and by old i mean i just made this up but it goes like this up and down is very lame back and forth shows your game okay so remember that so i don't want your pan coming off that cutting board i want you to press it against the cutting board i want you to push it forward and give it a quick pull back all right so push forward pull back push forward pull back and as long as you don't lift the pan off the cutting board and you keep experimenting with that back and forth motion you will eventually get it and here it is in slow motion so you can really see what's happening you're pushing everything forward and then you're giving it a quick pull back and when you pull that pan back you'll see it will hit that curved edge of the pan and flip up over itself and that's the whole move there's really not much to it now some of you are saying here chef john shouldn't we use more of an up and down motion no i just went over that it's not up and down it's back and forth but anyway practice that motion and you will be a pan-flippin fool just like your favorite celebrity chef on tv so i hope you give this a try head over to foodwishes.com for no ingredients but i will write a little something so check it out and as always enjoy how to reheat old soggy leftover pizza no we're not going to use the oven we're going to use a stovetop method that is so far superior it's not even funny alright so here we go we have our leftover pizza it was delicious but now it's soft and soggy and limp and floppy so step one we're gonna put a dry large skillet on medium heat i'm gonna place my pizza slices in the pan now there will be enough residual oil to crisp this up so don't add any olive oil or anything to the pan and basically what's going to happen the heat's going to crisp up the bottom of the crust and by the time the crust is crispy the heat will have come up through the cheese and actually reheated the toppings just right all right to aid in that we're going to make a little cover by folding foil sort of into a circular shape that will fit the pan and that's going to keep just enough heat in without trapping too much steam which is the enemy of crispy crust so we just want this loosely covered now of course you're gonna have to experiment on time in your kitchen but for me it's about four to five minutes on medium and i will have a crispy crust and a hot surface all right can you hear that when the bottom's crisp and it sounds like that and the top is hot yes i just burned my finger take it out and enjoy and i have to say i really think you're going to be blown away at how amazing this works so let me grab a fork here no not to eat it with i'm not a communist i want to use the fork to show you how amazing this works listen to this come on that is better better than when it was delivered or when you ordered it in the restaurant okay and then to add insult to injury you have to listen to me bite into it oh yeah and by the way this works so well you don't even have to wait for pizza to be left over i'll actually do this to pizza that just got delivered so i have that fresh out of the oven crust effect anyway head over to foodwishes.com there's no ingredients but there's a blog post there as usual and as always enjoy how to reheat re-crisp french fries fast that's right there are three very common ways for dealing with leftover fries you can just eat them cold which is fine if you're still drunk or you can use an oven which takes too long and uses a lot of energy or you can use a microwave which is perfect for people that like to burn their mouth on soggy fries well i'm going to show you an alternative fourth method which is not only fast but by far does the best job and to get started the first thing we'll need is some cold leftover fries and according to recent made up statistics the average amount of leftover french fries is roughly one cup which is just about what i have here and what we'll do is toss these into a dry non-stick pan set over medium-high heat and we will do our best to arrange those in a single layer okay we want if we count all the french fries being in contact with the pan and then what we'll do after letting that pan heat up for about a minute is we will start flipping and tossing our fries every 30 to 45 seconds or so and after every time we toss we'll want to make sure we settle those fries down again so that they're not on top of each other and they're all in direct contact with that hot metal and by the way if your flipping skills aren't that great feel free to spatulate all right it really doesn't matter as long as you keep these moving like i said every 30 to 45 seconds so you'll have to decide what the best way to do that is i mean you are after all the swizz beats of your palm freaks and you could if you want even toss these with a pair of tongs and what's going to happen here is the moisture on the surface of the french fry is going to dry off pretty quickly at which point the residual oil attached to the fries will begin to re-crisp that starch on the surface but anyway what's going to happen after just a few minutes as if by magic your fries are going to go from cold and soggy to hot and crispy which in the pan is going to sound a little something like this oh yeah that is a sound of success and that's it once they sound and feel crispy we'll go ahead and plate up and enjoy what's as good if not better than the original fry whoops oh and for you toaster oven people yes that does work better and faster than a regular oven but it still takes longer than this and i don't think they get quite as crisp as i give you one more little bit of audio proof for how beautifully crisp these really did get and if you're thinking that does look fast and easy but who the heck has leftover french fries i always eat them all when i get them all right fine but i didn't say this was only for leftovers from a restaurant okay because of super obvious reasons people have never been eating so much delivery and take out food as they are now and it is not uncommon for your french fries to arrive not hot and soggy so this fast and easy technique is also going to work perfectly for that situation but whether you're reheating something that took way too long to get delivered or these are from a doggy bag from the night before if you want to enjoy them hot and crispy and want to do it in just a few minutes i really do hope you give this a try soon so please follow the links below for the ingredient amounts which is what i'd be saying if it was a recipe but it's not so don't and in related news there will be no printable written recipe but nevertheless i hope you found this useful and as always enjoy how to eat a burger tip when you're eating a burger out and you take a bite don't put it down regular leave it upside down that bottom is much thinner and has been sitting underneath that juicy hot steamy burger the other side the top of the bun is much thicker much drier much more absorbent so i always eat my burgers and leave them upside down on the plate and that's how i keep my bottom bun intact i hate when people's buns fall apart don't let that happen to you anyway just a random quick burger reading tip from chef john by the way i'm going to stop appearing in videos now for a long time so don't worry stay tuned for some new videos and as always enjoy a towel of two salts that's right remember that time you made that online recipe because everybody was raving about how great it was but then you made it and it was way too salty so you got back online and posted that angry one star review where you actually said i would have gave it zero stars but they wouldn't let me i had to give it at least one well i think this video is going to help explain what happened as we're about to review the two most commonly used types of salt in the kitchen and why they're often not interchangeable so let's go ahead and get started by taking a look at the two salts in question on the left we have your basic fine table salts this would be your most common type and what you would find in probably 95 of the salt shakers in the country and then on the right here we have what's called kosher salt which of course you see me using all the time in these videos so let's go ahead and sprinkle down a little of each and then go in for a closer look and as we zoom in here you should be able to see the major difference and i really do wish i had one of those electron microscopes to show you this comparison but those things are like a million dollars plus where would i keep it but even with a slight magnification here you can really see there's a difference right the kosher salt on the right has much larger much lighter much flakier crystals whereas the crystals for our fine table salt are much smaller and much more uniformly sized so while these do look sort of the same from across the table when it comes to the actual grains of salt as you can see they are quite different and here's why that matters so much let's just say you got a brine or a marinade recipe from a chef like me and i told you you needed a quarter cup of kosher salt which by weight would be after i zero out the weight of the cup here looks to be about 39 grams okay so basically as the creator of that recipe i wanted you to add 39 grams of salt which apparently according to this experiment is what a quarter cup of salt weighs but that's not what you do you're like hey i'm a buddhist i do not need to use kosher salt i will simply use a quarter cup of this fine table salt which i'm sure is exactly the same well not exactly check it out a quarter cup of the fine table salt weighs 76 grams which is like almost twice as much salt as i actually want you to add so while it is true you did measure exactly correct and that is a quarter cup of salt it's a quarter cup of fine salt not a quarter cup of kosher salt and that right there my friends explains about 95 of the salt related arguments on the internet alcohol accounts for the other 5 so you really do need to pay attention to which type of salt is called for so that's the bad news now here's the good news most of the time it doesn't matter because the vast majority of recipes the salt should always be added to taste okay i don't care how much salt that soup or stew or sauce calls for i'm not adding all that in i might add a little but i'm going to taste as i go and add more if needed this way we don't have to worry about the weights or the measurements or anything we are simply seasoning with the salt of our choice until we're happy with how it tastes okay where we get into trouble is things like brines and marinades and baked products where we can't season the taste as we go and we have to sort of rely on the measurement that's when understanding the difference between these two salts really comes into play but anyway that's it a tall of two salts that was part one where we deal with the amounts now we can move into part two how the different salts taste and let me begin that by saying all salts taste the same in fact let me end by saying all salts taste the same whether you're going to use a fine table salt or kosher salt or pink himalayan salts or a super expensive french fleur-de-cell sea salt your final product will taste exactly the same so really which ones you buy is up to you you are the charles dickens of salt pickens but bottom line there's absolutely no practical difference between the flavors of the salts and so concludes part two so anyway i do hope some of you found this info useful and maybe it helped explain a few salt mysteries from your past so head over to foodwishes.com there's no ingredient amounts but there is going to be a lot more info as usual and as always enjoy how i like to do my corn on the cob that's right i should have shown you this a couple months ago well actually forget that i should have shown it about six years ago because this is such a great technique and by far the easiest easiest way to do corn on the cob and if you're thinking chef john i already know how to cook corn on the cob even i can do that well i know any fool can cook an air corn no offense but that's not really what this tip's about this technique has to do with dealing with this corn silk the bane of our corn on the cob eating existence so whether we're talking about removing this before we cook the corn or after we cook the corn it's generally kind of an annoying messy task but if you use this method that's not going to be the case so step one we're going to cook this ear corn in the microwave so i'm going to head over to my microwave cabinet and pop in that eericorn and for my microwave about three and a half minutes is perfect oh by the way microwave makers stop putting so many buns on these i mean inverter turbo defrost what is that we don't need that okay but anyway we're gonna set that for three and a half minutes or in my case 333 so i save time not having to move my finger to the zero but basically three and a half minutes and of course you could just space out and watch that turn but i always like to be productive so i decided to work on my only dance move for a couple minutes hey if you're only going to have one move it's got to be perfect and by the way this method will work even if you're not microwaving so even if you decide to grill that corn in the husk this is still going to work and then when the time's up we're going to remove that ear of corn use a towel of course it's very hot and i'm going to bring that over to the cutting board so you can watch the magic so i'm going to turn the ear this way i want to grip it on the tapered end and we're going to take a sharp possibly serrated knife and cut off the bottom inch of the cob and the reason we're doing that is because that corn silk runs from the top all the way to that end and by cutting there we've now released every one of those little threads and then all we need to do is grab that towel and kind of squeeze that tapered end kind of push that hot cob out of the husk and because we're gripping that tapered end where all that corn silk comes together that ear corn is going to come out of that husk with virtually no corn silk attached and i say virtually because you might get one or two rogue pieces but for all intensive purposes it really does come out perfect although technically this is not perfect until we get some butter and salt on it so that will be our final and predictable scene a little bit of butter a little bit of salt and i'm ready to enjoy this cobb silk free and above and beyond that it makes this de-silking technique super easy the other nice thing about microwaving to near corn in the husk is it stays hot forever this was like way too hot to eat this was one of the more painful videos i've done lately mostly because i couldn't find those little things you stick in the ends of the corn i don't even remember what those are called corn holders that doesn't sound right but anyway that's it just a nice little short techniques video i cobbed together i was in a little bit of a rush this morning i have to go see a colonel about a problem he's having with his ears so there's just no time for any corny jokes or puns but i really do hope you give this a try so head over to foodwishes.com for there's no ingredients but there's always more info as usual and as always enjoy [Music] to plant your own culinary herb garden that's right i've been successfully growing my own herbs for decades without really actually knowing what i was doing but despite that i've always had very good results so i thought the timing might be right to share this information with you and not only is growing your herbs a fun hobby but just think of the luxury of not having to go out and buy a whole bunch of herb just because you need a tablespoon for a recipe so it really is also an incredible convenience but anyway let's go ahead and get started and first up i'm going to go over the herbs i think you should be planning and we'll start off with one of my favorites and most commonly used culinary herbs thyme and i'm going to do three of my personal favorites we have some english thyme some french thyme and some lemon thyme it's an incredibly fragrant and delicious variety that's just absolutely perfect with seafood and then i definitely think you should also plant some chives which i find grow very easily and they just have that beautiful sweet subtle oniony flavor even people that don't like onions like chives so we'll do a couple chive plants and we're definitely also going to want some italian parsley which when it's small like this and blowing in the wind and out of focus looks exactly like cilantro but it isn't that's just what young italian parsley looks like so we'll do a couple of those i'm also really hoping you plant some sage which is very hardy and when it grows up a very attractive plant and the real benefit of having this stuff in your backyard is you can just toss a couple of those leaves into the frying pan the next time you're making pork chops and end up with something significantly more delicious with virtually zero effort and no additional cost so i definitely think we want to do some sage and then next up we have a couple oregano plants i'm gonna do some greek oregano as well as the equally delicious and just as beautiful italian oregano and yes the different varieties do have a little bit of a subtle flavor difference but even if they didn't they both have a little different look which is going to add to the visual diversity of our herb garden and then of course we need some rosemary and what you want to look for in my opinion is a variety called tuscan blue rosemary which i think works out the best in the kitchen and like pretty much everything else i've showed you so far incredibly easy to grow and then speaking of italian herbs of course we're going to have to have some basil when it comes to a culinary herb garden this is pretty much mandatory and one tip i like to get the largest most established plant i can find and what you want to look for is something called genovese or sweet basil which would be the variety you're currently paying too much for at the store and then last but not least we also want to do some mint and spearmint would be your classic culinary mint and while there's dozens more verbs we could plant for me these are the must-haves and they also happen to be the most commonly used and easiest to grow speaking of which let me show you how to plant these so first thing here if you're going to reuse a pot which i am we want to knock out or rinse out all the old dirt we don't want any mystery plants popping up and then because herbs really like good drainage we'll place some rocks or broken up pottery at the bottom of the pot and by the way that broken piece i put over the hole was hard to see but it actually had a curve to it so i'm not trying to plug that hole i'm actually doing the opposite by placing those pieces of broken pottery and rocks at the bottom that's going to help things drain after waterings plants in general and herbs in particular like to live in well-drained soil and then once that's in we will add our dirt otherwise known as potting soil or planting mix so what i have is a ready-to-use planting mix which is basically potting soil with some other stuff added in to help it retain moisture and how much dirt we put in is going to depend on the size of the plant obviously so for me for this parsley that looks like enough so once our soil's in we'll dig a little hole with our hand we'll remove our herb from the container and we will check to make sure it's not root bound and this one was not bad but what you generally want to do is kind of tear apart the bottom of that root system just kind of split it open like that before placing it in and that's going to help those roots start to spread out and by the way the reason i'm crowding this pot with two parsley plants is because that's going to produce a smaller plant with more leaves yes if it just used one it would grow into a bigger stronger plant but that's not what i want all right how much parsley are we going to use so i'm intentionally looking for something that's a little stunted and then once our plants are in all we're going to do is take some extra soil and add that around our plants and we just want to add enough until it's up to the exact level as it was when it was in the container which is what i have right here and please note while you do want to press down the soil a little bit to make sure your plants are secure you don't want to use a lot of force and compress that soil too much so you want to use a nice light touch and then once that's done we always want to give any newly planted plant a drink so we'll give it a little bit of water and that pot of parsley is ready to produce all summer and fall and since i live in san francisco winter and spring but anyway we've successfully planted our parsley and we'll go ahead and do the same exact thing with everything else so i went ahead and i did my chives and by the way it's just not for the kitchen anymore once you fill these with dirt don't be afraid to give them the old shake a shaker to kind of level everything off and see where you're at and like i just said we want that soil level to be exactly where it was when these were still in their containers which is basically where the plant ends and the roots start okay so we use the exact same technique to plant our chives as we will to plant our basil and besides making sure we have good drainage in a proper soil level another critical thing to know when you're growing herbs is that you want to aggressively pinch them back especially with something like basil so what we'll do is we'll take the top two or three inches off each of these stems and not only is that going to make for an amazing basil mayonnaise that i'm going to dip some asparagus in later but that's actually going to signal to the plant to send out lots of new growth okay so even if you don't have a recipe to use this stuff in you still want to pinch back your herbs pretty regularly so i'm going to do the same thing to this mint plant i just pinch it off right there right above where the next set of leaves start and by doing that instead of just having one skinny tall stalk this mint plant will start growing outward and we could continue on doing everything in its own container but i'm actually going to do the rest of my herbs in one planter so using the techniques you just saw i already planted my rosemary and my sage and i'll continue on with my oregano and of course if you are going to plant different varieties you got to remember which is which so sometimes i'll do a little saying in my head like italian in the front greek in the back italian in the front greek in the back and i'll just use a little saying like that to help me remember but of course easiest way is just to hide these little plastic labels somewhere near the plant but anyway i planted the oregano as well as our three varieties of thyme and if you're wondering why i grouped all these herbs in one planter it's because unlike the ones we put in individual containers all these herbs enjoy basically the same conditions and in particular how much they're watered which by the way is not very much at all so these more resinous herbs like your rosemary thyme and oregano etc we might only have to water these once a week if that and it depends on where you live of course i live in san francisco where it hasn't rained in like three years so it's obviously going to be different and then once those are in we'll give that a nice watering and our fast easy and relatively inexpensive herb garden is done and so so easy to maintain as long as these herbs get some sun and a little bit of water there's really nothing to do but enjoy them and if you're wondering about fertilizer stop wondering herbs do not need fertilizer in fact in general they like lean growing conditions a lot of people think that the flavor of these herbs is much better if they're actually a little bit distressed so other than the basil that likes a good amount of moisture the rest of the stuff we just need to water it enough to keep it alive but anyway that's it i rounded out my herb scaping with a couple previously potted oregano plants at this point there's really nothing left to do but enjoy and by enjoy i mean go out and trim the tops once in a while followed shortly thereafter by cooking with said trimmings so if you'll excuse me i'm gonna head in to make some pizza sauce and as i do i hope you head to the nursery to get your culinary herb garden started soon so i really do hope you give this a try head over to foodwishes.com for all well there's no ingredients but there will be a ton more information as usual and as always enjoy [Music] how to make perfect hard-boiled eggs easter's coming so i thought i would resurrect an old trick and show you how i do hard-boiled eggs so we're gonna take a saucepan i'm just gonna do six eggs here so i'm gonna put six eggs at the bottom of the pan i'm gonna fill it with cold water to cover they say cover by an inch but you know what as long as they're covered you're good to go put that on high heat and as soon as it starts to simmer i'm talking just starts to bubble not boiling it just starts to bubble and the eggs start to dance around just a little turn off the heat cover quickly set your timer for 17 minutes don't peek don't do anything just go do something that takes 17 minutes all right so 17 minutes later i'm going to bring the eggs over to the sink i'm going to pour off the hot boiling water being careful not to dump all the eggs into the sink then i'm going to pour over really cold water swirl it around a little bit this initial blast of cold water really takes most of the heat away from the pan after that initial dousing in cold water i'm going to fill it back up all the way with cold water and let them sit until they're cool how long does that take i don't know maybe 20 minutes after that you peel under running water which is how i do it you slice in and you have the most perfect hard-boiled eggs ever the whites are firm but not rubbery the yolks are cooked but still creamy and you'll have the most delicious easter eggs in the neighborhood and of course summer is rapidly approaching so you're going to need eggs for your egg salad and your potato salad which is what i'm making here so anyway just a little tip on how to hard-boiled eggs that's my method i don't know if it's the best method but it works for me there's nothing worse than those overcooked green yellow greenish chalky just dry eggs no good anyway i hope you give that a try go to the site for more info and as always enjoy the old empty mayo jar dressing trick that's right has this ever happened to you you're down to the end of a jar of mayonnaise you feel like just tossing it out and opening the new one but then you remember your grandfather's story of how during the depression they used to have to eat meatloaf made out of raccoons and sawdust and that you should never ever waste food so you go ahead and grab a knife and you try to get out the rest and you're scraping and you're scraping and you're digging and you're digging and it's getting frustrating before you know it your hand slips into the jar and now you got mayonnaise on your hand and now what are you gonna do that's right you gotta wash your hand i mean you just washed your hands like two hours ago thanks a lot mayonnaise jar and forget about the mess what about the time i mean you scrape and you scrape and you scrape and you scrape and you scrape and like 45 minutes later you got maybe a quarter of a teaspoon so you figure you know what i'll just switch to the spatula but guess what the spatula is too big that's not fitting in there there's no way that's just physics and at this point you're so frustrated and despite grandpa's raccoon love story you're about to give up but don't there's a better way we're simply going to use it to make a dressing so i invite you to join the scrap the scrape campaign and never scrape another mayonnaise jar the rest of your life and you can do this with anything but we're going to add a little bit of crushed garlic i'm going to add a whole bunch of freshly chopped herbs all right we're going to need some acid i'm using a white wine vinegar you could use anything and just like in our mason jar method for making salad dressing you could measure the oil or just add it by eye so i'm going to go with two parts vegetable oil to one part vinegar and then please you have to season your salad dressings so i'm going to add a pinch of salt some freshly ground black pepper definitely a shake of cayenne and of course try to get some in the jar and not just on the rim and then last but not least i'm going to put a little pinch of herb de provence that's a dried herb blend from the south of france apparently and see those little purple buds that's lavender don't worry a little bit's fine and once you've added your flavorings your oil and your vinegar we're simply going to put on the lid and give it the old shake and shaker vigorously for like two minutes and that little bit of mayonnaise left in that jar is going to form a temporary emulsification with the rest of those ingredients and in just a few minutes we're going to have a gorgeous slightly creamy salad dressing and because we only had a little bit of mayonnaise the texture is really light here this is really nothing more than a vinaigrette if you wanted it creamier absolutely add a couple more tablespoons of mayonnaise or some sour cream or buttermilk or whatever this technique is going to work with any salad dressing the recipe is really not the point here the not scraping the jar is the point and at that point there was nothing left for me to do but enjoy this on a lovely avocado salad that was really good so like i said i invite you to join the scrap the scrape campaign and with your help we can end empty mayonnaise jar scraping in our lifetimes alright so i hope you'll support this worthy cause head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy you

Channel: Food Wishes

Views: 169,046

Keywords: tips, tricks, hacks, kitchen hacks, food hacks, chef john, food wishes, tips and tricks, like a pro, like a chef

Id: NBE-RZsdytQ

Length: 34min 53sec (2093 seconds)

Published: Sun Sep 11 2022