In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto shares 29 hacks for your vegetables. From the best way to store fresh herbs to the most efficient way to cut onions, Frank’s chef hacks are sure to save you time in the kitchen, keep your produce fresher for longer, and help you get the most out of your vegetables at home.
00:00 Intro
00:10 How to cut onions
00:53 Soak onions to remove pungency
01:18 How to stop crying from onions
01:34 Color stock with onion peels
02:16 How to store fresh herbs
03:03 How to chop herbs
03:49 Use herb stems for stock
04:15 How to cut bell peppers
04:39 Remove pepper ribs to reduce heat
05:10 Skin peppers with steam
05:53 Don’t wash potatoes before peeling
06:16 Don’t store potatoes with onions
06:29 How to peel potatoes
06:57 Store peeled potatoes in water
07:03 Remove knobs before peeling ginger
07:29 Peel ginger with a spoon
07:48 Smash ginger for easier chopping
08:21 Blanch your green beans
09:27 Use container lids to chop cherry tomatoes
10:04 Ripen tomatoes on the windowsill
10:31 Blanch tomatoes to remove skin
10:46 Buy heavier zucchinis
11:12 How to cut zucchinis
11:53 How to choose good asparagus
12:18 Use asparagus stems for soup or puree
12:39 Buy heavier artichokes
13:02 Wear gloves to cut artichokes
13:21 How to stop artichokes oxidising
13:33 Use artichoke stems–they’re delicious
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24 Comments
The cherry tomato tip is a real time saver.
I cut my onion like that too!
Hey handsome, thank you for those useful suggestions, I'll use them and let you know 😉 G
I wore contact lenses for decades and didn’t cry with onions. Then I got cataract surgery and no longer need contacts. Now I cry with onions.
Some of these tips are controversial… and some of the others are for dumb people. Usefulness of this just makes me sad 😢
12:17 just the tip huh? 😂
I feel validated. I always said to my husband I don’t get the point of that crossway cut in an onion when onions have layers 😅
You are amazing chef ♥
Don't need to use plastic wrap (for the grilled bell peppers for example. Or tons of other kitchen actions for that matter). Put on a fitting lid and a dish cloth over the lid. The plastic is used for a few minutes and then tossed. WASTE. Not necessary. Other than that I really liked your suggestions. 🙂
A bunch of great tips here. Some are pretty cool if you want to learn to cook the way this one guy does it. I've seen a million onion and herb chopping tips before
Hmm, I used to put tomatoes on a windowsill to "ripen" but now I put them in one of the kitchen cupboards. It's dark most of the time, I find they redden and get softer more evenly.
This was oddly satisfying to watch.
I love him
Thank you so much for this onion cutting technique! I struggle so much with the "classic" horizontal method – that's how I had my fingers cut the worst
capitol one add on repeat, done now
Potatoes must also be kept in the dark, or they will turn green and bitter. You can peel that green layer off, but it is a nuisance, and wasteful – it's easier to prevent it. I store mine in a brown paper grocery bag. They are a bit less likely to turn to stinky mush, too, than if you leave them in the plastic bag they come in, as the paper bag breathes much better.
Celery should also be taken out of its plastic bag, and wrapped in aluminum foil; it will last longer. I have no idea why it works, but it does. I tear off a piece about twice the length of the bunch, fold each end over the bunch, then fold the long sides around it.
im over 55…. I've been cooking for my family for decades. None of these "tips" are useful for anyone other than those in their twenties who are tired of hot pockets, and canned soup.
Just like artichokes, broccoli stems are great, easy to peel, cook and serve with the florets.
7:48 smashing the ginger THANK YOU!! Learned something new. Love ginger but always struggle with cutting. So excited to try this next time. Thank you, Chef Frank!
You missed garlic hacks
Ok will sasso
Why u chopped n threw so much of onion ends.. that's like wasting half the onion..
Thanks so much for the basics!! I’ve learned so much in this one presentation 😎
Thanks for the video, awesome tips. As for the onions, I leave the root intact while pealing, slicing and dicing, an cut that part last…no tears that way.