Cooking at home is a completely different experience as compared to cooking in a restaurant kitchen yet home cooks can turn out to be better cooks by taking a couple of kitchen tips from the experts. You must ensure that you design your home kitchen in such a way that it somehow resembles to a restaurant kitchen. On the other hand, if you do plan on opening up a restaurant of your own, we’ll have some other tips and pointers for you. For the beginning, you need an expert consultant that you can rely on, someone like Abraham Zaiderman. He will help you formulate a proper business strategy, put together an awesome marketing plan and will even help with things like equipment financing and franchising. This initial investment will put you on the right track and will help save lots of money in the future.
If you want to maintain your home kitchen like a restaurant kitchen, here are some things you can do!
- Discard the Sponge.
Sponges are just disgusting and bacteria-baffled, and hence they’re verboten by health departments left and right. What do restaurant dish washers use? Stainless steel pot scrubbers. Try not to utilize them on your non-stick skillet or your Bernardaud plates, obviously, yet have at it generally. They won’t rust like Brillo cushions, or hold tight to moisture like wipes. Utilize terry material dish towels (known as bar cleans or blue stripes, in the business) to wipe down counters, and wash them regularly.
- Change Containers.
In the event that that piece of miso that you purchased ten months back is gradually parching in its unique, unstable plastic holder, you’re doing everything wrong. By exchanging less regularly used sauces and dry merchandise into smaller holders as you use them up, you’ll realize what you have to replace and you’ll free up storage room for considerably more items.
- Keep It Tight.
Hermetically sealed, that is. See, we know you likely don’t have your very own vacuum sealer, which implies that you can’t store that unused segment of sichuan peppercorn in a perfect, little sack until you next need it, however protecting your fixings from exposure to air will keep them better for longer, and keep them from catching other flavors. Utilize air tight containers for storing dry products, spices and cheeses, or wrap things like butter firmly in plastic.
- Simply Label (and Date) It.
You’ve heard this one before, however recognizing what sort of dried chilies you purchased, or whether that jug in the cooler if brimming with sauce or shelled nut sauce, will keep you from tossing things out or clinging to them for a really long time. Utilize a sharpie on masking or painters tape to mark jugs and holders. It peels off effectively without leaving deposit.
- Streamline Storage.
You’ll discover plastic half-16 ounces, half quart and quart holders (once in a while called store mugs) in each restaurant kitchen, from Chinese takeaways to Michelin-featured ones. They stack conveniently for capacity, they all use a similar size top, they’re transparent and they’re fundamentally indestructible. Get one for your kitchen!