75 Hacks Chefs Actually Use
Think you know the best kitchen hacks? These are the chef hacks that professional cooks actually use.
In this video, we reveal practical cooking tips, restaurant kitchen tricks, and chef-tested food hacks that will instantly make prep faster, cleaner, and more consistent. From getting crispy fish skin and perfectly cooked steak to peeling garlic faster, cutting herbs cleanly, making silky mayo, fixing broken sauces, storing berries for longer, and using simple pro techniques at home — these are the kitchen shortcuts that actually work.
Whether you’re a home cook, aspiring chef, culinary student, or just love learning smart cooking tips, these professional kitchen hacks will help you cook better, waste less food, and save time in the kitchen.
You’ll learn:
– Easy chef hacks for faster food prep
– Professional kitchen tips used in restaurants
– How to improve steak, fish, sauces, herbs, eggs, garlic, pastry, and more
– Time-saving cooking tricks for home cooks
– Simple food hacks that make your cooking cleaner and more consistent
37 Comments
What's the hack you do that you think we missed out?!
wouldn't be a fallow video if it didn't contain a cartouche!
Lllllllove the cold ladle and fat skimming technique. But just one of many, many hacks I’ll be using. Storing garlic, quick mayo, salt crust for steak, mayo for my wife’s salmon, the berry hack, etc etc etc. One of your best/most important videos. Thanks Team Fallow.
Im always amused when chefs get super snobby about freezers & microwaves. Both are great tools for problem solving.
i need a bigger kitchen now
Fallow has the capacity to take over where Bon Apetit fumbled by incorporating more of the other chefs as well.
added to my cooking playlist
some amazing techniques here thank you guys
'Hundred of years of combined experience'. As a League of Legends player I know it means nothing at all 😀
The pings tho. My Pavlovian brain kept looking for notifications
Ah, I missed my calling. I love these. I knew some of them, but others were just stunning, like, "oh, of course that would work!"
Love it lads
Love that we are calling cooking techniques hacks now
Leaving the bloopers and dad jokes in was the right decision. Amazing video!
Perfection
Ginger hack is gonna change my life
Things I have learned from this video:
Freeze your ginger (the root, not redheads)
Drown your garlic for 10 minutes & the process is infinitely easier to peel.
Homemade mayo is king (already knew this but warrants repeating!)
Mayo/fish skin hack is genius.
Sweet potato flour/vinegar – can't wait to try this one!
Berry vinegar/water rinse, love this.
Ring mold cookie shaper – WHAT!?
Always remember your cartouche!
Thanks mates!
THX 4 sharing – this compilation gave me more info then all the other videos from "pros" talking about 1 theme for an hour
#72 is just the normal way to cut citrus for juicing… I have never in my life cut citrus I intend to juice pole-to-pole. Do people actually do this?
3:46 what's the guy doing in the background torching an upside down tray?
I have a hack for sweet potato chips. Cook regular potato chips instead.
this is amazing, i knew none of these
More!
Superb video. Feeling a little stupid now that I never thought of freezing the ginger before grating.
love to see you incorporating more of the team in the video. would love to see more of them, if they are up for it of course 😄
That tip about using vinegar to get rid rid of mold on berries..just genius.
#56: that's kind of like a quenelle. Some of this is spot on. Some of this is questionable. Great video either way. I don't think I invented this, but I figured out a technique for frenching lamb racks that I taught to Laurent Tourondel and Paul Kahan and they'd never seen it.
Although these are called hacks… to me it's just chefs training…
I love this video, but I feel so triggered by the iMessage sound for every hack 😆
Thank you for these great videos
Do lots cost /profit/suppliers and industry secrets hacks. talk about the capex hack( freebies from suppliers ) and how to open a soup lab 🙂
the perfect cartouche will bestow Amun-Ra's blessings upon your meal.
Regarding the tempering of the meat; you're not going to know many of each steak you're going to sell?
Absolutely great hacks for we humble home cooks!!!
Brilliant totally speechless thank you. From Sydney Australia
When cracking eggs, also don't dig your fingers into the crack. Try just pulling the two halves apart instead. You'll end up with significantly less shell and be more likely to not break the yolk. Found out by realising my one-handed crack was more reliable than using two hands.
22:08 please explain this recipe. 6g of bicarb for 450g of chicken? 😳 What does that mean, how much water is that?
The best part of the video is not the tricks themselves, but the energy and vibe you get from the rest of the team, you're clearly having a good time there!