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re: Who here has worked in a restaurant kitchen? What was fresh/frozen? What was microwaved?
Posted on 6/8/17 at 2:04 pm to nwacajun
Posted on 6/8/17 at 2:04 pm to nwacajun
quote:
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.
I wonder if they microwave or run it through a broiler.
Posted on 6/9/17 at 2:57 am to mouton
Depends on brand and what it is they are cooking. Steamed veggies usually = microwaved. A lot of things are cooked in batch pre-proportioned and brought up to temp. Lots of brands bring in more technical things premade. Soups, sauces etc...
Posted on 6/9/17 at 9:06 am to Degas
quote:
Taco Bell way back in the day (mid 80s)
quote:
meat came in already cooked and in plastic bags and all each restaurant did was place them into boiling water.
Take home message, Taco Bell sous vides up in here!!!
Posted on 6/9/17 at 11:51 am to mouton
some seafood was always frozen, stock bones would come frozen, marrow bones, never non seafood proteins, certain specialty goods would come frozen from across the ocean but that's about it... that's from my experiences in fine dining and high end catering.
Microwaves were in every kitchen but outside of an instant sponge cake for some dessert courses, it was never really used for service.
Microwaves were in every kitchen but outside of an instant sponge cake for some dessert courses, it was never really used for service.
Posted on 6/9/17 at 5:43 pm to Caplewood
Did they use much product from Sysco?
Posted on 6/9/17 at 7:29 pm to mouton
I worked for 40 years in the F&B business
BenniGans, TGI Fridays, Hilton, Sheraton, Del Lago, Godfather's Taco Bell, Butterfield's Doubletree,
I have worked Corporate stores, franchises,
in Management, line cook, kitchen manager
, waiter, bartender, GM, Owner, front of house, back of house and on the Frickin roof!
If you only knew.....
Bottom line, microwave is not bad if used for reheating precooked pasta, infred is superior for pizza and calzones, frozen ff's are better than homemade,
Frozen seafood, no problem, frozen veggies are shite, Latinos are great kitchen workers, Democrats, not so much!
PC MADD means that beverage profits area thing of the past, and waitresses are the salt of the earth!
I'm just sayin
BenniGans, TGI Fridays, Hilton, Sheraton, Del Lago, Godfather's Taco Bell, Butterfield's Doubletree,
I have worked Corporate stores, franchises,
in Management, line cook, kitchen manager
, waiter, bartender, GM, Owner, front of house, back of house and on the Frickin roof!
If you only knew.....
Bottom line, microwave is not bad if used for reheating precooked pasta, infred is superior for pizza and calzones, frozen ff's are better than homemade,
Frozen seafood, no problem, frozen veggies are shite, Latinos are great kitchen workers, Democrats, not so much!
PC MADD means that beverage profits area thing of the past, and waitresses are the salt of the earth!
I'm just sayin
Posted on 6/9/17 at 7:31 pm to mouton
Was a kitchen manager at Pappas Seafood. Damn near everything is made from scratch except the ketchup, salt, and pepper.
Food is always hot and exceptionally good.
Food is always hot and exceptionally good.
Posted on 6/9/17 at 7:43 pm to GeauxTigers80
quote:
All the Michelin starred places actually microwave diver scallops 30 seconds before searing
Not sure of serious....
We have a microwave that's used for a dessert or two. That's it. Bulk shrimp will come frozen. We will freeze softshells after we clean them. Crawfish tails depending on the time of year.
Posted on 6/9/17 at 8:21 pm to mouton
I was a waiter for a few years.
Worked at a shitty chain restaurant. Over 50% was frozen and microwaved. They would even microwave steaks if they got behind and finish them off on the grill.
Worked at 2 high quality restaurants after that. Both didn't have microwaves, and barely used frozen foods (no frozen key ingredients or base dishes)
Worked at a shitty chain restaurant. Over 50% was frozen and microwaved. They would even microwave steaks if they got behind and finish them off on the grill.
Worked at 2 high quality restaurants after that. Both didn't have microwaves, and barely used frozen foods (no frozen key ingredients or base dishes)
Posted on 6/10/17 at 11:32 am to Upperdecker
The whole entree was frozen and microwaved? What chain?
Posted on 6/10/17 at 12:23 pm to mouton
Nothing was frozen where I worked. A few things understandably made beforehand, like twice baked potatoes and soup. For obvious reasons.
Posted on 6/10/17 at 12:36 pm to SaintBrees
I think what a lot of people don't understand is that the majority of "cooking" is dime before re the restaurant even opens. People think restaurants especially chains get everything precooked and just heat it like a lean cuisine. Lots of these places completely pre assemble plates of popular dishes and cold hold the run through a broiler per order.
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