It’s my dream to one day go to culinary school. I don’t know in what capacity, but I feel as though that background and learning would make me better at what I do. Recently, Lauren Shockey was able to get some first-hand experience on her “dream year” post culinary school, which she chronicled in her book Four Kitchens, and she’s sharing the take-homes to help us all be better home cooks.
Keep reading to learn the tips she gleaned by working in some of the most prestigious kitchens in New York, Tel Aviv, Vietnam and Paris.
No-Mess Clean-Up 1 of 5Save on clean-up time by layering plastic wrap over your workspace to catch egg yolks and drippy cake batter. Simple peel away and you're ready for your next project.
Avoid Crab Shells 2 of 5Don't let pesky pieces of cartilage stay with your crab meat. Instead, use a blacklight to illuminate them, making removal a breeze.
Deseed a Pomegranate 3 of 5Forget picking apart a pomegranate. Instead, slice in half and then make several lengthwise slits. Use the back of a spoon to whack the seeds right into the bowl.
Prevent Cross-contamination 4 of 5A small kitchen change can mean wonders. Avoid cross-contamination in the kitchen by investing in color-coded cutting boards. You'll never have to guess again what was cut on which board.
Ease Chopping 5 of 5A simpledamp towel underneath a cutting board can make chopping herbs and vegetables easier.
Looking for a cooking app? Check out the iPhone’s How to Cook Everything!