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re: What restaurants do you think serve prefrozen microwaved entrees?
Posted on 4/29/15 at 2:24 pm to Salmon
Posted on 4/29/15 at 2:24 pm to Salmon
quote:
I also don't believe they are just heating up prefrozen entrees, but rather probably more likely putting together prepackaged/preweighed parts of the entree to make a plate.
I know lots of chain restaurants make different sauces daily with the additional of a prepackaged seasoning blend.
1
Posted on 4/29/15 at 2:25 pm to mouton
quote:
I know lots of chain restaurants make different sauces daily with the additional of a prepackaged seasoning blend.
which is fine
but not exactly what I define as "from scratch"
I'm aware the non chains use these same techniques
This post was edited on 4/29/15 at 2:26 pm
Posted on 4/29/15 at 2:27 pm to Salmon
I guess they could add different spices by the teaspoon or add a packaged seasoning blend like Tony's.
Posted on 4/29/15 at 2:29 pm to Salmon
A lot of people don't realize that lots of cheap steak chains like Texas Roadhouse actually hand cut their steaks.
Posted on 4/29/15 at 2:30 pm to Salmon
Oh wow, what memories.
RIP The what is "from scratch" thread.
RIP The what is "from scratch" thread.
Posted on 4/29/15 at 2:31 pm to mouton
probably a cost savings thing, which again, isn't a bad thing
Posted on 4/29/15 at 2:33 pm to Panny Crickets
quote:
Oh wow, what memories. RIP The what is "from scratch" thread
If I remember correctly is went from everything at Olive Garden was prepackaged and reheated to me saying they actually made all their own sauces each day to people arguing it was not making a sauce because of the prepackaged seasoning etc....
This post was edited on 4/29/15 at 2:40 pm
Posted on 4/29/15 at 2:36 pm to mouton
Back in the mid 80's when I was in pharma I often would take customers to DiPiazza'a in the FQ. I knew Anthony well and he would make it a point to come out from the kitchen and visit with our table.
One night one of my customers ordered his turtle cheese cake for dessert and she raved about how good it was, she asked me if Anthony would give her the recipe, I tried to dissuade her from asking cause I knew where it came from.
When Anthony came out from the kitchen, she asked him for the recipe and he initially declined but she persisted, so he told her that he couldn't give her the recipe. Instead he said that he knew where she could get some....Sam's Club.
It was a total buzzkill for her.
One night one of my customers ordered his turtle cheese cake for dessert and she raved about how good it was, she asked me if Anthony would give her the recipe, I tried to dissuade her from asking cause I knew where it came from.
When Anthony came out from the kitchen, she asked him for the recipe and he initially declined but she persisted, so he told her that he couldn't give her the recipe. Instead he said that he knew where she could get some....Sam's Club.
It was a total buzzkill for her.
Posted on 4/29/15 at 2:38 pm to mouton
Microwaved not much I would guess. But prepared frozen stuff thrown into a pan or fryer to heat, lots. Go look at Restaurant Depot on a Tuesday.
Posted on 4/29/15 at 2:44 pm to NOFOX
quote:
Microwaved not much I would guess. But prepared frozen stuff thrown into a pan or fryer to heat, lots. Go look at Restaurant Depot on a Tuesday.
I think this is fairly common with some sides and especially appetizers but not so much with entrees.
Posted on 4/29/15 at 2:49 pm to ruzil
quote:Yep. He let her see behind the curtain.
Instead he said that he knew where she could get some....Sam's Club.
It was a total buzzkill for her.
This post was edited on 4/29/15 at 2:52 pm
Posted on 4/29/15 at 3:01 pm to Langland
I've been told by a Chinese restaurant owner that 90% of her competitors buy their egg rolls frozen.
Posted on 4/29/15 at 3:02 pm to Stadium Rat
I have heard the same thing and that they come from two different factories.
Posted on 4/29/15 at 3:10 pm to mouton
I saw a muffaletta come right out of a freezer in a plastic bag at Brewbachers in the 80s.
Posted on 4/29/15 at 3:12 pm to AlxTgr
I bit into the plastic wrapper on some enchiladas at Posados
Posted on 4/29/15 at 3:15 pm to Salmon
quote:
Go look at Restaurant Depot on a Tuesday.
Indeed. I am always fascinated by whats on the flatbed carts leaving RestoDepot.
Posted on 4/29/15 at 3:18 pm to AlxTgr
quote:
I saw a muffaletta come right out of a freezer in a plastic bag at Brewbachers in the 80s.
Frozen? That does not even make sense.
Posted on 4/29/15 at 3:21 pm to hungryone
A trip to the restaurant supply store is very enlightening. Canned gravy and sauces, frozen foods, seasoning mixes - lots of pre-made stuff.
Posted on 4/29/15 at 3:29 pm to hungryone
quote:
Cheesecake Bistro, some of that stuff has GOT to be microwave ready.
only things at the Bistro that were microwaved was the mac and cheese and the dip.
Just to warm it up then it was finished in the oven.
Most places that have dips are going to microwave them. They take too long to portion another way and keeping them hot contributes to food loss.
Posted on 4/29/15 at 3:32 pm to Napoleon
You know, I typed Bisto but I really meant Cheesecake Factory.
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