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Message
re: What restaurants do you think serve prefrozen microwaved entrees?
Posted on 4/29/15 at 9:22 pm to Hulkklogan
Posted on 4/29/15 at 9:22 pm to Hulkklogan
RED LOBSTER
1
Posted on 4/29/15 at 10:09 pm to tigers1956
quote:
RED LOBSTER
Nope. They prep all their stuff daily including cutting all their vegetables fresh daily.
Posted on 4/29/15 at 10:17 pm to mouton
Yes and they lay perfectly by hand the shrimp scampi that's always in the exact same form. They've trained their chefs so well there's no difference between any location.
Definitely not a premade heat and serve dish.
Definitely not a premade heat and serve dish.
Posted on 4/29/15 at 10:20 pm to timbo
If I can't tell I don't care. But sometimes the dish is so out of its normal texture, cool in spots, warm in others, it's obvious that it was either microwaved or mishandled.
The Cafe American on Coursey, closed long ago, I know used to zap the servings of gumbo, it had that ring of overcooked along the top edge.
The Cafe American on Coursey, closed long ago, I know used to zap the servings of gumbo, it had that ring of overcooked along the top edge.
Posted on 4/29/15 at 10:21 pm to mouton
quote:
Nope. They prep all their stuff daily including cutting all their vegetables fresh daily.
:ohOKgif:
Posted on 4/29/15 at 10:23 pm to andouille
Wow, that's just lazy. No reason not to keep your gumbo/soup in a hot pot for scooping.
Hell, even when the pot was screwing up and we had to nuke individual bowls from time to time, we always poured the nuked gumbo into a fresh bowl and stirred it so there was no ring. Serving it in the bowl you microwaved it in looks like crap because it "jumps" all over the sides as it heats.
Hell, even when the pot was screwing up and we had to nuke individual bowls from time to time, we always poured the nuked gumbo into a fresh bowl and stirred it so there was no ring. Serving it in the bowl you microwaved it in looks like crap because it "jumps" all over the sides as it heats.
Posted on 4/29/15 at 10:32 pm to Rohan2Reed
Sorry Rohan. I forgot you know more about restaurants my wife has ran in the past.
Posted on 4/29/15 at 10:57 pm to mouton
I worked at Chili's when I was 18. They really did smoke their ribs in-house everyday for hours. Steaks, chicken and burgers were cooked to order. If your steak was over-cooked it was probably because the guy on grill is in charge of so much shite including firing the fajitas. The only thing microwaved were the deserts. Many things were frozen and then thrown in the fryer but I think that's pretty standard. Ask me anything else you want to know. Margarita mix comes in pouches, the 2 for 1 isn't a good deal because it's just two 10 oz mugs.
Posted on 4/29/15 at 11:05 pm to mouton
quote:
Sorry Rohan. I forgot you know more about restaurants my wife has ran in the past.
So you're telling me that Red Lobster's shrimp scampi does not come already prepared in those blue ramekins and are cooked / heated when ordered.. but are rather made freshly daily and assembled by hand? Because I call bullshite on that.
Posted on 4/29/15 at 11:34 pm to Rohan2Reed
How hard do you think it is to plate frozen shrimp in a ramekin, dump a butter flavored cottonseed oil and seasoning mix on top and shelve trays and trays of it to have ready to run through a broiler? Do you not understand even shitty chains have whole segments of kitchen staff whose only job it is is to prep dishes to be quickly cooked when ordered? Especially a place like red lobster who either fries or runs through a broiler line almost all of their dishes... It just boggles my mind that you so freaking arrogant that you want to argue with me about restaurants that I have told you my wife has ran.
Posted on 4/29/15 at 11:51 pm to mouton
fwiw, houston's literally prepares everything in house daily.
Posted on 4/30/15 at 1:07 am to mouton
according to the thread I read earlier, he knows his frozen items pretty well
Posted on 4/30/15 at 4:23 am to Rohan2Reed
Those aren't premade if mouton wears a 32
Posted on 4/30/15 at 5:12 am to LouisianaLady
For the sanity of both of you, I'll add my experience to this. I bartended at an Applebee's in town for a few months. Absolutely miserable place 
but it counts as experience and I used that for better jobs. Anyway the pink or no pink is absolutely true. That's what we were supposed to ask, but I felt stupid asking that question instead of asking an exact cook type. I'd ask people how they like their steak cooked, but truth is half the time a person ordered a MR steak, it came out medium well anyway. Of course if I was trying to please a customer and they wanted something like Pittsburgh done I could go ask the kitchen manager to give it a try for me, which can explain TH03s steak.
The microwave issue is real too. Each cook on the line had one or two microwaves at their station. Steaks would go on the grill for 5-10 mins, then get finished off in the microwave. Many other entrees were prepared in a similar way. It wasn't just frozen to microwave to plate, but everything was frozen at some point, and most items involved use of the microwave at some point
but it counts as experience and I used that for better jobs. Anyway the pink or no pink is absolutely true. That's what we were supposed to ask, but I felt stupid asking that question instead of asking an exact cook type. I'd ask people how they like their steak cooked, but truth is half the time a person ordered a MR steak, it came out medium well anyway. Of course if I was trying to please a customer and they wanted something like Pittsburgh done I could go ask the kitchen manager to give it a try for me, which can explain TH03s steak. The microwave issue is real too. Each cook on the line had one or two microwaves at their station. Steaks would go on the grill for 5-10 mins, then get finished off in the microwave. Many other entrees were prepared in a similar way. It wasn't just frozen to microwave to plate, but everything was frozen at some point, and most items involved use of the microwave at some point
This post was edited on 4/30/15 at 5:15 am
Posted on 4/30/15 at 6:57 am to Caplewood
I wear 30's fatty.
Posted on 4/30/15 at 11:36 am to Stadium Rat
quote:
I've been told by a Chinese restaurant owner that 90% of her competitors buy their egg rolls frozen.
Go to Golden City Asian Market and they have rows of freezers with all of the Asian apps. It's not just the eggrolls. 90% (if not more) of dumplings are pre-cooked frozen stuff that they steam/fry to heat.
Posted on 4/30/15 at 11:50 am to mouton
quote:
I think this is fairly common with some sides and especially appetizers but not so much with entrees.
I know you say your wife worked in chain restaurants, but you're naive if you think that restaurants don't just heat up pre-cooked items.
Go take a look at a Sysco catalogue sometime. There is a reason they have thousands of pre-made, ready to heat items in there. Sysco makes a tremendous amount of money selling pot pies, tortellini, ravioli, lasagna, breaded chicken, terryiaki chicken, soups, country fried steak...etc.
Many restaurants including chains use premade foods (apps, sides, entrees, and especially desserts) from Sysco and just finish them on site.
Actually France proposed laws that would require restaurants to label pre-made items on the menu and levy fines for labeling pre-made dishes as home-made.
Posted on 4/30/15 at 12:36 pm to NOFOX
I am not saying it is not done but it is not nearly as common as people think in chains especially with entrees.
Posted on 4/30/15 at 1:03 pm to mouton
quote:
I am not saying it is not done but it is not nearly as common as people think in chains especially with entrees.
This really is the truth. The ingredients chains use may be of less quality and that pushes this belief that everything is frozen, heated up, pre-made, etc. The profit margin is so slim for restaurants and many people really don't believe that. So securing contracts and product is very important. You can't ask Applebee's to start paying for Louisiana shrimp and charge what you except to be charged there.
Posted on 4/30/15 at 1:06 pm to jmarto1
Jmarto aren't you a restaurant GM?
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