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/ck/ - Food & Cooking


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13473820 No.13473820 [Reply] [Original]

>200 item menu
>cooks your food in 10 mins

how do chinese takeaway do it?

>> No.13473829

>>13473820
Sysco.

>> No.13473830

>>13473820
>UK
All the dishes are probably precooked, frozen, bagged, and boiled when ordered.

>> No.13473845
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13473845

>>13473820
Inb4 complaints about how they're just reheating storebought food. Also inb4 complaints about anime.
*sprinkles salt on the entire thread and walks away

>> No.13473851
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13473851

>>13473820
Sysco, US Foods or other distributor that has everything frozen and premade. Never eat at a restaurant that has a fucking menu that big.

>> No.13473853

I always try to eat at places with really small menus. If they are making more than 10-15 dishes they probably aren't making them from scratch. I'm happy with 3-4 choices as long as they are good and fresh.

>> No.13473859

>>13473851
>US foods
Their stuffed jalepenos are delish.

>> No.13473861
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13473861

>>13473853
This is correct.

>> No.13473874

>>13473851
some of the stuff is frozen (like springrolls) or storebought/vendorbought (roasted chicken/duck/pork) but the rest is mostly just minor variations on ingredients and sauces. If everything is prepped its just a matter of assembly in a hot wok, doesnt take long. But of course depends on the restaurant too. There are nice takeaway places and mediocre ones.

>> No.13473877

>>13473861
It's not. I used to work at an Italian restaurant with a huge menu, a bar, deli, and market, and they actually made almost everything from scratch (and I helped).
Best tasting food I've ever had.

>> No.13473889

>>13473877
It isn't going to be seasonal or source from local vendors with a giant menu. It's much easier to put care into your food when you only make a few items.

>> No.13473898

>>13473889
>It isn't going to be seasonal or source from local vendors with a giant menu
Most of the restaurants shit was from Italy, so you're probably correct.

>> No.13473900
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13473900

>>13473877
The Old Spaghetti Factory?

>> No.13473902

>>13473900
Nope.

>> No.13473906

Ancient Chinese secret

>> No.13473913
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13473913

>>13473820
>call local takeout
>10 yo girl answers and takes my order

>> No.13474401

most of them are the same base dish though
example being they might have 10 different chow meins but it's still the exact same dish, just with different meat
they only need to prep for the base dishes and have the meats ready to quickly cook and be added to your liking

>> No.13474411

cat and dog meat cook faster than steer/pig/chicken/etc

>> No.13474444

>>13473906
kek

>> No.13474450

>>13473820
minor variations of dishes that fall under the same umbrella, often sharing several ingredients that were already prepared beforehand

>> No.13474464

>>13473820
Thing is even though there's 200 choices you can bet everybody picks from the same pool of ~20 items every single time so they know what to always have cooking

>> No.13474485

>>13473820
https://www.youtube.com/watch?v=ncDEGKSDAtw&feature=youtu.be&start=256&end=497

>> No.13474554

>>13473820
My relative owns a chinese takeaway and I worked there for a while.
Basically just about everything is prepped beforehand and when you order they just stir fry it with the sauce you order.

Appetizers like duck, spring rolls, wings, prawn toast, won ton, dimsum and etc are frozen and fried when ordered. Ribs are roasted and made every few days and kept in the fridge. Fried when ordered. The rib sauce is made from boiling the ribs and making it taste good.
Soups are made in a wok with a pot of boiling stock onhand. They're super easy to make.
shredded chicken, shredded beef, squid, king prawn are frozen and deep fried when ordered. Curry sauce is also prepped and made every few days. They also make the sweet and sour sauce at the same time too.

As for the rest Chicken, Roast Pork, beef are freshly made daily before service by simply boiling them and slicing them and put into giant bowls where they sit in the fridge for the whole service hour. Vegetables are also chopped all before service hour too along with egg fried rice. Fried stuff like chicken balls and sweet and sour pork are prefried too.

So when you order, they just scoop the protein, the vegetables, stir fry it with the sauce you ordered it with for a few minutes and that's pretty much done. Chinese cooking can offer a large variety of choice simply because the only difference between all the orders is the methods used to stir fry them.

>> No.13475040

>>13473877
You a Michigan anon? There’s a place near me called Cantoro that sounds just like that. The food is fantastic.

>> No.13476942

>>13473851
Ever eaten brains before anon? Wonder what they taste like

>> No.13477037

My local Chinese place has an open visible kitchen and it's beautiful to watch them work, they have the efficiency nailed to a ridiculous degree.

>> No.13477049

>>13474554
Very informative post, anon.

>> No.13477159

>>13473820
>how do chinese takeaway do it?
Most have an open kitchen right behind the ordering counter...just watch them prepare your food. Pei Wei and other asian newer fast casual are always open kitchen so you don't mistrust the cleanliness.
It's all mise en place readiness. Shit comes out of cold tubs, rolls and packages, items come out of freezer, gets put in wok after meat is browned and pushed aside or else dropped into oil. Handfuls of veggies go in. Sauces and additives to the sauce get ladled in, and bam, it's done, plated into containers, hit with the green onion. They're multitasking, fast cooking geniuses that know how to make everything ready at once. Meanwhile, the wife, the underage teenage kid or the counter helper is carton-ing up the rice from the big rice cooker, adding crunchy noodles, sauce packets and whatever else they can do to get the box ready, anything that doesn't require cooking, while answering the phone usually, and then it's all put together.

There are some premade items they're prepping in big batches, like their eggrolls, stuffed wontons. Baking spareribs. Twice cooked pork, roast cooked pork, cleaning and slicing raw chicken, stuffing dumplings, making the soups bases.

>> No.13477162

>>13476942

Taste pretty fucking great when fried.

>> No.13477197

>>13473820
Go watch some videos on this Youtube channel: https://www.youtube.com/channel/UClBAH_mQ4PL6OlD0euxb3_g/videos

It probably won't take you long to realize that a ton of dishes use the same base ingredients and steps with just a few changes here and there.

>> No.13477380

>>13473830
But it's soooo goood
Also so cheap.

I used to work at ASDA (owned by WalMart) and the Chinky next door used to come buy all the SmartPrice chickens

>> No.13477477

>>13474554
This is what I presumed, just toss in some meat and rice with sauce and vegetables and then flash heat it quick before serving it up fast.

>> No.13477490
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13477490

The secret is gutter oil.

>> No.13477533
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13477533

There needs to be a taco bell of chinese food

>> No.13477569

>>13477533
Brilliant idea anon. Perhaps name the franchise after something iconic from China, like Wall or Panda, then add Express at the end so everyone knows it's fast food.

Panda Express! Brb, building a time machine to make my dream a reality.

>> No.13478686

>>13474554
Can confirm, worked in a Thai restaurant (not chinese i know) but it had 150 items on the menu, and they were all compromised of the same 20 basic ingredients, and basically stir fried and chosen sauce was added. Chicken, Beef, Seafood was all cooked before service and sliced like anon said, and was ready to go. Spring rolls and stuff were deep fried as needed. Fried rice was made in bulk too obviously.
The only exceptions to being “ready to stir fry” were things like king barramundi with your choice of sauce. In that case the fish or beef rib or whatever was cooked to order, (kept raw in a freezer) and then chosen sauce was added whilst cooking.