17 Pro Cooking Moves You Learn Working In Restaurants

"You can core a head of iceberg lettuce by slamming it, core down, on the countertop. The core will pop out all in one piece!"

—katw46e15b743

Check out this video to see how it's done.

"Add baking soda (about 1/4 teaspoon) to your water when boiling eggs. It will help the eggshells peel off easier."

—marah-stellej

"When peeling vegetables, lay a piece of plastic wrap over your cutting board and peel above it. When you're done, pick up the plastic for an instantly clean cutting board."

—kated488289752

"Roll toasted nuts in a tea towel to easily remove skins."

—c4a49bd1bf

Check out this video to see how it's done.

"Lightly flour bacon before cooking it on the stove top. It comes out nice and crispy and there is no splatter."

—Jean Presiler Melek, Facebook

Check out a step-by-step guide to dredging bacon here.

"I worked as a breakfast cook for a bit in college where I learned how to make basted eggs. I haven't had to flip an egg since! You get the same runny yolk/cooked whites effect as over easy, without risking broken yolks."

—NC89

Learn how to perfect the technique here.

"When cooking rice, add your liquid until it comes up to the first knuckle on your index finger (placed so the tip is touching the very top of the rice). Cover with foil and place in an oven for 45 minutes at 350°, or 30 minutes in a convection oven. Perfect rice every time. No measuring required."

—jon11288

"This may not be an actual cooking hack, but it makes cooking so much easier. Have all your ingredients prepped, measured and ready to go. When you actually start the cooking process, it's as easy as can be and you're not scrambling for things at the last second."

—maiat40d30191e

"Soak onions in ice water right before chopping them to help with the crying."

—cristat

"Season your food liberally, but taste as you go along. You can always add salt, but you can't take it away!"

—mandyciampa