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Pro Prep Techniques

jordan_poudrier_74905

I was thinking about ways to become more efficient and cut down on time during prep and wanted to know some new techniques any of the pro's out their can think of. Tricks meaning something like the peeling garlic between two bowls kinda stuff; tricks that really cut down on tedious actions and allowing it to be done quicker.

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Comments

matthew.snyder77

If you have multiples of the same item to prep, do each touch operation to completion before moving on. For example, if you have to separate, peel, and chop three cloves of garlic, peel all three first before chopping. Limit the amount of superfluous movement.

tshewman

I'm no pro, but I am lazy (if that counts). One easy thing for grating large (or even small) quantities, is to grate it on a paper towel. That way you can just pick up the paper towel and dump it into whatever the serving vessell is (grating into a bowl is a pain for me) and just toss the paper towel after. If doing a stir fry layer (or even stocks) layer the veggies in a bowl between layers of paper towels. that way you need only one bowl (less to clean up) and the portions can be weighed as you go.

Brendan_Lee_56950

IMO there are very few shortcuts that end up being worthwhile. Speed really comes with repetition and time using tested techniques.