This thread mostly applies to the home gamers, who like myself, love to cook at home, and aren't doing professionally anymore. I'm not sure if these tricks would apply to a commercial kitchen, but some may, depending on the chef, I guess.
The last few years, I've been getting into different practices for prepping. I'd like to expand on some of these practices, as they apply to cooks and chefs at home, which is a different environment than a commercial kitchen.
The first thing I changed was chopping up onion and pepper beforehand and freezing them raw in a plastic container. Then whenever I need chopped onion and pepper, which is fairly common, they readily at hand.
A little while later, I added chopped celery to that which, if you're a food nerd like me, ended up being bery interesting.
A funny thing happens to celery when you freeze it. Being that it's so rich in moisture, I think the corpusels break when you freeze it. Then, when you thaw it, the celery softens up and gives up a bunch of the celery juice that was trapped inside it. So, when you make say tuna fish salad, you have chopped onion and celery at hand, and when you thaw the celery, it softens up, juices up, and you can add all this to you salad. Then, you don't have to add so much celery salt because you're already getting a bunch of celery juice from thawing the frozen celery.
If you look closely, you'll see on the right side of the monkey dish, a pool of celery juice.
I'll continue this thread on my laptop, my desktop needs a reboot.