8 Old-School Cooking Tricks That Chefs Still Swear By

While many of us love experimenting with innovative culinary techniques, the latest kitchen appliances, and novel ingredients, sometimes nothing beats tried-and-true methods, dependable go-tos that worked for grandma—and still hold their own. We've rounded up eight old-school cooking tricks that chefs use and rely on today to get meals on the table—and so can you. Whatever your culinary chops, chances are you've acquired your own arsenal of tips that elevate homemade creations or simplify meal prep. And we have a few more to add to the mix. Some are retro throwbacks, others rooted in old wives' tales—and they all lend luster to that adage, "everything old is new again."

The Mindset: Use What You Have

"Good cooking isn't about having the newest equipment—it's about understanding a handful of timeless techniques and knowing why they work," says Jonas Offenbach, executive chef of SERRE in Hudson, NY. "Many of the old-school habits I rely on were born from a mindset of resourcefulness." That mindset is worth preserving, adds Gizzy Rawlins, executive chef of Ela in Atlanta. "Sometimes creating a masterpiece isn't about buying more ingredients; it's about getting the most out of the ones you already have," she says.

Below are old-timey-inspired keepers that yield tasty payoffs.

Repurpose Stale Bread

"One of my favorite old-school kitchen habits is finding ways to repurpose bread instead of throwing it away," Rawlins says. "At Ela, we use leftover pita and laffa to make seasoned chips for our mezze service and grind excess bread into breadcrumbs for recipes and garnishes." (Note: Laffa is a pocketless, Middle Eastern flatbread.)

Payoff: Shifting bread gears not only reduces waste—it also creates additional texture and flavor throughout the menu, she explains. "It's a great reminder that an ingredient doesn’t lose its value just because it's no longer at peak freshness, and sometimes its next use is even better than the first."

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Make Infused Vinegars

Ancient civilizations pioneered the practice—and infused vinegars still heighten preparations today. "Parsley stems, tarragon stems, chive ends, onion trim, and garlic trim all contain a tremendous amount of flavor that often gets overlooked," Offenbach says. He tosses trimmings into a jar with rice wine vinegar, white wine vinegar, or distilled vinegar along with toasted peppercorns and a smashed garlic clove, then lets the flavors develop at room temperature before straining and refrigerating.

Payoff: "The result is a bright, flavorful vinegar that can be used in vinaigrettes, marinades, and sauces," he says.

Add Vinegar to Pie Crusts

It may sound like old-fashioned hooey, but vinegar, as 19th-century cooks discovered, makes homemade pie crust more tender. Drizzle a teaspoon of vinegar over the dough or stir it into the ice water that binds the flour and the fat.

Payoff: Vinegar is an acid that lowers the pH and interferes with gluten formation, resulting in a pliable pastry and a flaky pie crust.

Render Animal Fats

Like generations of bubbes, Offenbach saves the fat when he breaks down chickens or trims beef and slowly renders it. It can be frozen for months, becoming a versatile cooking ingredient. "Chicken fat, in particular, is one of my favorite fats to cook with because it carries flavor so well," he says.

Payoff: The reward is a deeper flavor and a more aromatic finished dish, plus the fat has high smoking points. Rendered chicken fat is also handy for another old-school trick, blooming spices.

Marinate Meats

"The most valuable old-school principle is that seasoning starts long before the final dish is served," Rawlins says. One seasoning avenue is marinating meats, an age-old softening and flavoring technique that still works like magic. Using ingredients like Worcestershire sauce, wine, tomato, and citrus, Rawlins marinates skewers of meat, shrimp, and chicken well before they're char-grilled.

Payoff: "Marinating proteins ahead of time builds flavor and tenderness before cooking even begins, allowing simple ingredients to taste more complex with less effort," she says.

Save Cheese Rinds and Vegetable Trimmings

Instead of giving that last nib of Parmesan or cured meat trimmings the heave-ho, use them to transform a stock, braise, soup, or sauce. "Saving these items in the freezer costs virtually nothing, yet they become valuable building blocks for future meals,” Offenbach says.

Payoff: "Some of the best cooks I've known are the ones who can look at what others might consider scraps and see potential," Rawlins points out. "Vegetable trimmings become stock and brines, herb stems, and cheese rinds can all contribute layers of flavor to a dish."

Determine Egg Freshness

Though reminiscent of an old wives' tale, there's science behind this tip. To determine the freshness of an egg, fill a bowl with four inches of cold water, and gently add the eggs. If they sink, they're considered fresh. Those that float are likely expired.

Payoff: A fresh egg sinks because it's denser than water; it becomes buoyant with age as its fluid is replaced by air pockets.

Rest Meat Before Slicing

Generations of grandmas have rested meat before slicing, a centuries-old practice among cooking professionals. Offenbach also gives meat a mid-cooking rest, which helps the internal temperature equalize more gradually.

Payoff: "The final rest before slicing is still important, but thinking about resting as part of the cooking process rather than just the last step can dramatically improve the outcome, particularly with larger cuts of beef, pork, lamb, or whole poultry," he says, noting that the meat is more evenly cooked, with better moisture retention and a more consistent texture from edge to center.