I love this thread!
To transfer a puree, aioli or other thick liquid into a squeeze bottle spread it out over a big piece of plastic wrap. Bring the corners up together and squeeze together like you plastic wrap a sous-vide egg. Poke a hole in the middle of the bulge with the tip of a pairing knife and squeeze the contents into the neck of the squeeze bottle. 100% yield, takes 10 seconds start to finish and no more product dripping down the sides of the squeeze bottle.
When making a fruit or berry coulis puree in a blender first, cook then strain through a fine chinois. Cooking the puree as opposed to whole berries is a lot faster, cooks very evenly and prevents scorching. Pretty much fool proof.
Keep a pint container of salt on your station to hold and sanitize cake testers. Prevents them from falling out of your chef's jacket (happens constantly!) and keeps them sanitized between uses.
Poach eggs in a ring mold in shallow water. Eggs keep their shape, are easy to transfer out of the water and can poach as many eggs as rings molds fit in the vessel.
Blanch vegetables in a pasta basket and shock in ice water. No more fishing for around for every piece. Alternatively drain the whole pot into a perforated pan and place the perforated pan into a hotel pan filled with ice water. Simply lift the perforated pan out to drain with no ice cubes to pick out.
Rub peeled pears and apples with a clean green dish scrubby to give them a perfect shape and round off the faces,
Freeze pancetta or slab bacon and set the slicer to the desired thickness for evenly shaped and speedy lardons.
Use a fingerling potato for tournes, saves so much time and effort!
Gently wrap chives or scallions with a clean towel or moist paper towel to keep in place on the cutting board. Can cut 8 oz. of chives perfectly in the time in takes other cooks to do 1/2 an ounce.
Designate a spray bottle for oil for clean and light lubrication for the grill rods. Saves money on non-stick spray and no more sloppy oil rags under the grill.
Keep acid reductions on your mise for bearnaise, beurre blanc etc. Saves a step on busy nights and last forever in the fridge.