In this episode of the Chef's PSA podcast, host Andre Natera
shares various tips and tricks that can be useful to chefs in their daily kitchen operations. He discusses the importance of a kitchen set up with a finishing station, creative uses of the Cryovac machine for more than just vacuum packing, and the advantage of pre-hydrating xanthan gum for thickening. Andre also gives insights on effective kitchen practices like using a scale for
multiple measurements, using green oil, grinding vegetables in a meat grinder,and cooking artichokes whole.
 
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