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Started By
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Who here has worked in a restaurant kitchen? What was fresh/frozen? What was microwaved?
Posted on 6/7/17 at 8:04 pm
Posted on 6/7/17 at 8:04 pm
What percentage was cooked on site vs brought in precooked ?
12
Posted on 6/7/17 at 8:09 pm to mouton
Worked at a chicken finger place in college, only thiing frozen were the tenders and french fries. Though the chicken was thawed, brined and then hand breaded. Everything else was made fresh.
This post was edited on 6/7/17 at 8:10 pm
Posted on 6/7/17 at 8:10 pm to mouton
I have worked in maybe 30 kitchens (No, I don't run through jobs, I'm employed to help set up kitchens)
And I have to be honest, I've never seen a microwave used. It just doesn't have a place in quality , fast paced kitchens.
And I have to be honest, I've never seen a microwave used. It just doesn't have a place in quality , fast paced kitchens.
Posted on 6/7/17 at 8:14 pm to mouton
Three threads on the first page.
All of which are positively scintillating, I might add.
All of which are positively scintillating, I might add.
Posted on 6/7/17 at 8:14 pm to vilma4prez
Boil n bag I'm sure produces a better product than anything microwaved.
Posted on 6/7/17 at 8:16 pm to mouton
Yeah. That's actually very common.
A kitchen can utilize a pasta boiler or even a tilt to manage that
A kitchen can utilize a pasta boiler or even a tilt to manage that
Posted on 6/7/17 at 10:49 pm to mouton
I worked as a manager at Taco Bell way back in the day (mid 80s) when Pepsico bought them out. Taco Bell used to be really good. The meat was brought in fresh and cooked right at the restaurant. The beans were actual dried beans that were pressure cooked with lard and then drilled. Once Pepsico took over, they ironed everything out. The meat came in already cooked and in plastic bags and all each restaurant did was place them into boiling water. The beans were powdered and reconstituted with hot water.
Posted on 6/7/17 at 10:56 pm to mouton
I worked at Mike Anderson's. They actually make everything from scratch in house.
Eta by make I mean crank it out. Emphasis is on volume.
Eta by make I mean crank it out. Emphasis is on volume.
This post was edited on 6/7/17 at 10:57 pm
Posted on 6/7/17 at 11:25 pm to vilma4prez
quote:
And I have to be honest, I've never seen a microwave used. It just doesn't have a place in quality , fast paced kitchens.
Reminds me when I ordered spinach and artichoke dip at Canal Place Theatre. They served it cold and I asked for it to be heated up, even suggested tossing in the microwave. They took it back to the kitchen and brought it back out cold and said they don't heat it up so Id have to eat it cold or send it back. Maybe they didn't have a microwave.
Unrelated, ate lunch out with my father last week and his premade and refrigerated seafood stuffed peppers came out not heated all way through, still pretty cold. He send it back for heating and it took like 15 minutes.
Posted on 6/7/17 at 11:30 pm to Parrish
Who eats spinach artichoke dip cold?
Posted on 6/7/17 at 11:31 pm to mouton
Well to start off almost all shrimp you get, even at high end places is likely frozen.
All the Michelin starred places actually microwave diver scallops 30 seconds before searing. I tried it the other day with some U10s I got. It was money!
I've seen some places use frozen oysters that come in the half shell. They are actually not to bad. Expensive though.
All the Michelin starred places actually microwave diver scallops 30 seconds before searing. I tried it the other day with some U10s I got. It was money!
I've seen some places use frozen oysters that come in the half shell. They are actually not to bad. Expensive though.
Posted on 6/7/17 at 11:38 pm to GeauxTigers80
quote:
ll to start off almost all shrimp you get, even at high end places is likely frozen.
Mike Anderson's actually had a room where some dude named Pham and about 5 of his family members did nothing but peel and butterfly fresh shrimp all day. And filet fish too.
Eta I'm not trying to be overly positive about Mike Anderson's. When Mike would come back in the kitchen all liquored up and start throwing pewter plates like frisbee it was kind of scary. One of the more intimidating men I have ever met in my life.
This post was edited on 6/7/17 at 11:46 pm
Posted on 6/8/17 at 12:08 am to TigernMS12
quote:
Who eats spinach artichoke dip cold?
I had the same question. I sent it back and it was taken off the bill. I ended up ordering one of the fancy popcorns instead.
Posted on 6/8/17 at 4:10 am to mouton
It depends greatly on the brand. Some things work better getting microwaved for some concepts. The average guest would have no clue. If you have ever eaten at Applebees, chili's, TGiF... any thing like that, you have had some stuff out of a microwave.
Posted on 6/8/17 at 7:35 am to little billy
quote:
Mike Anderson's actually had a room where some dude named Pham and about 5 of his family members did nothing but peel and butterfly fresh shrimp all day. And filet fish too. Eta I'm not trying to be overly positive about Mike Anderson's. When Mike would come back in the kitchen all liquored up and start throwing pewter plates like frisbee it was kind of scary. One of the more intimidating men I have ever met in my life.
They are still frozen. Almost all are either block frozen or IQF. Shrimp is one of the things that freeze very well and a lot are frozen on the boats. Unless you are buying off the boat or very close to the source chances are you are buying frozen. Tony's in BR and even the markets in Destin sell frozen.
And big Mike is a douchebag. From experience. Junior just shot up his own house as well.
Posted on 6/8/17 at 7:44 am to Martini
quote:
And big Mike is a douchebag
Y'all have something in common
Posted on 6/8/17 at 7:46 am to Martini
quote:
And big Mike is a douchebag.
Yep.
Posted on 6/8/17 at 7:58 am to Paul Allen
quote:
Paul Allen
And big Mike is a douchebag
Y'all have something in common
Im proud of you Pawl. You have learned to type while having Mitch Landrieu's cock shoved down your throat.
Posted on 6/8/17 at 8:06 am to Martini
Quit embarrassing yourself, bro. I guess I shouldn't expect much from an imbecile like you.
Posted on 6/8/17 at 9:13 am to Martini
quote:
Im proud of you Pawl. You have learned to type while having Tom Fitzmorris' cock shoved down your throat.
FIFY
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