/ck/ - Food & Cooking

>>5608508
>not letting the pan/oil heat up before adding veg or meat to saute
>not tasting dishes and adjusting salt/spices while cooking
>using margarine

>>5608508
>not washing their hands
>not tasting as they go
>not washing veggie
>not loading the dishwasher like an allstate tetris champ

fucking new nonstick pan friend makes eggs in new pan scratches off Teflon. fucking pissed.

being slow and standing like a barricade in the middle of everything. I don't care how long it takes you to do your tasks because I'm not paying you but get the MOTHER FUCK out of my way if you aren't going to do some fucking work, I'm in a hurry and this is a fucking kitchen. sometimes I feel like workers would save us time if they just went outside and did nothing for a couple hours during rush, they slow the good ones down inside by being in the way and aren't producing much of anything.

working super fast like a little slave babby who can't wait to finish the last dish so he can suck off the boss man and get a pat on the head. don't you know you get paid hourly, not by the dish? why give away your labor like that?

>>5608519
same here. my roommates just don't seem to understand they're ruining my good pans. and i'm a complete asshole when I say something.

>>5608556
you work with this person?

when I lived with my parents my dad would walk in and just start stirring something constantly, no matter what it was

it was never anything that needed to be stirred much at all, let alone constantly, and his fat ass was just in the way

>>5608574
I work with people

>>5608515
>using margarine
I hate when they say get the butter anon and it is margarine.

>>5608508
Touching ANYTHING in my kitchen other than just getting something from the fridge. Just no. Otoh, I always cook so there's no need for anyone to be touching the kitchen things.

>>5608591
does the boss really give that much of a shit when they do this?

>using butter substitute spread
>putting knives in the dishwasher
>letting knives become dull as shit
>thinking meat is "still raw" if you can see any pink

>>5608682
some of us are lactose intolerant and have to eat the fake butter
we know it tastes like shit
we just can't have the real deal

>>5608643
bosses tend to want to maximize profits, don't they?

Someone putting their lips onto the spoon to taste test something and putting the spoon back into the pot to continue stirring.

>>5608719
nothing wrong with that, whats the issue? its perfectly sanitary.

Not measuring correctly when baking. Overseasoning, overcooking. Sloppy prep, leaving knives dirty.

>>5608642

You sound like a joy.

>>5608508
>live with family
>step-father takes metal spatula and puts it to his brand name pans
>look at it when I use pans
>all those scratches on them
It almost can pass for an Rorschach test. I want to tell him but he will give me shit for it.

>>5608748

As he should. They're his fucking pans, he can do what he'd like with them.

>>5608719
>Someone putting their lips onto the spoon to taste test something and putting the spoon back into the pot to continue stirring.

I agree.

When I'm cooking, I keep a small bowl by the stove with a small spoon in it. If I want to taste something, I put it in the bowl and then use the spoon.

>>5608508
#1... Holding long hair or any hair over food. That's vile to me, I don't want other people's hair in my food. As my grandfather before me, if someone is gonna find a hair in his food, it'll be me and it's disgusting.

#2... People with dirty unkept fingernails mixing up food with their hands but not using gloves.

>>5608754
if you think chefs and cooks are doing that shit when makings your food you are mistaken and there is nothing wrong with it. No sanitation issues whatsoever

>>5608761

Most kitchens use disposable tasting spoons anymore. You'll get slapped and/or kicked out for double dipping.

>>5608761

One reason why I really prefer to cook my own food.

>>5608748
it's his cancer, let it consume him from the inside

>>5608770
>Most kitchens use disposable tasting spoons
No they dont, maybe commerial ones but not independent. Ive worked in lots of upperlevel restaurants and one starred place and we all do it. As I said nothing unsanitary about it either. Theres even clips where MPW talks about it

>>5608781

Marco Pierre White is hardly the authority on sanitary cooking.

>TEN FINGERS ARE TEN TASTING SPOONS LOLOLOLOL

I've worked in nice kitchens too, bruh. Go double-dip in NYC and see how fast you get shoved out the back door.

>>5608787
>ever going to NYC
Go to a starred restaurant in France and ask for disposable tasting spoons and see how fast they revoke your visa

Care to explain what wrong with it? Not just "its unsanitary" tell me why its unsanitary and how it could hurt someone? Protip: you cant

>>5608796

>muh AIDS

>>5608798
aids wont survive like that.

>Both dad & sister impatient as fuck
>When they want food they want it now!
>Stove always full power regardless what they cook and teflon non-stick pan
>They cut things ON pan using knifes and forks
>After "cooking" they immediately wash pan with lukewarm water
>I can feel slight pain in my chest hhnggh fucking idiots
>House smells like burned food and smoke
>Pans get uneven wobbly wonkly
>Teflon sheds off
>They wonder why pans don't last more than couple of months

>"Hey anon, why your pan lasts so long?!"
>Keep telling them how to take care of pan and what not to do to it
>"But my food!"
>"I don't want to wait!"
>"It takes forever!"
>"Wooden spatulas aren't as good as metallic"
>"Why cut on a cutting board when you can cut them on pan, less dishes"

>>5608796

Well, I would prefer to not eat someone's saliva, no matter how boiled down it is.

You could sterilize a turd in an autoclave, doesn't mean that I want to eat it.

>>5608806
>"Why cut on a cutting board when you can cut them on pan, less dishes"
>ijustwanttodie.jpg

>>5608810
do you spit in a spoon after youve eaten the food off of it or something? there is barely anything there and what is sterile.

Do you think skin particles and sweat arent already going into some of your food? Skin literally is floating around in the air and composes the majority of what makes up dust.

>>5608822
forgot to add mine.
>people cooking eggs on high heat
>people using montreal steak seasoning/premade seasoning

Seriously, there's nothing wrong with this. It literally does not affect the food in any way.
>muh few molecules of spit
No.

>>5608796
My god, please leave, I hope you're trolling and people like you don't actually prepare anything I ever eat.
Christ I bet you don't wash your hands after taking a shit.
>but i was touching the paper not smearing my hand in it
Fucking idiot.

>>5608827
I wouldn't waste time on them, you probably won't convince them.

>Roommate pours orange juice
>Not even 1 cm left in the bottle
>Puts it back in the fridge
WHY DIDNT U JUST FUCKING FINISH IT?

>>5608905
I wash my hand constantly and am very sanitary in all my work related tasks. I will never fuck with someones food for any reason, but yes Im going to taste the sauce im making for you several times with the same spoon to make sure its perfect before it arrives at you table then Ill toss the spoon to dish before I start on another.

>>5608925

I only wanted a glass, I don't want the rest of it too.

>>5608905
This is why I rarely eat out, I suspect so many lazy cooks are gross and sloppy like that, jfc.

>People that hate my alcohol-inspired cooking on principle

I'm not an alcoholic. I drink two times a year, all of which are appropriate when you consider the circumstances.

>Fourth of July: My chili requires beer. My family is intolerable. My friends, doubly so.
>Thanksgiving: My turkey will sit in the oven for a long time. My family has traveled from far away to annoy me. There are children everywhere and my uncle brings wine.

Other events where I've drank and cooked have been smashing successes, up until they hear that a shot of rum helped things along.

I understand that they care, but there isn't a problem here until they make it a problem.

>>5608508
>non stick pans
ishygddt.jpeg

My mom ladies and gentlemen:

>Why waste money on a steakhouse? I can buy a steak and cook it myself.

>She buys the leanest steak, no marbling at all because "It has the most meat and least fat"

>>5608959
your mum loves you faggot show some respect

do you think she goes on messageboards to complain about how you jerk off to cartoon porn?

>>5608973
Right, because if someone loves someone they can't act like an ignorant fuckwit, can they?

>>5608973
That and she cuts into the meat right after cooking.

I kept telling her not to do this when she cooks and that it's common knowledge. When i cook, i show her but she refuses to believe me.

>>5608744
They do not know how to cook plus they always leave a terrible mess. I'd rather cook for them than clean up after them or risk them wrecking my pans.

>>5608931

>I wash my hand constantly and am very sanitary in all my work related tasks.
>but yes Im going to taste the sauce im making for you several times with the same spoon

lololololol.

god damn. I can't wait until mandatory ServSafe certs weed out the retards like you.

>>5609017
Can't have nice things around children eh?

>>5608810
Bet I can, but then I wouldn't go to a restraunt in France in the first place unless I was there on business and then it would be under duress.

No fucking shit in some restaurant unless I was being a real asshole, which I would never be has the ability to revoke a visa from me given who I'd be working for if I went to France in the first place, that's no joke. The people I work for are higher level then some restaurant people, and they'd blame it on some American.

Either way, I'm there for work, not pleasure and don't care about French shit.

Deal with it.

>>5609028
have a servsafe cert and have also taken proper sanitation classes, if you had you would know that the is no negative effect that comes from this practice.

>>5609037

Bullshit. Let me see your certificate.

Friend did a BBQ for the first time, as someone who cooks a lot, everything he did was shit

>douses the charcoal in lighting fluid
>puts meats on the grill while its flaming hot
>doesn't let fluid burn out
>burns all the chicken
>keeps adding coal to the grill as its burning
>didn't let me take over
>take over, chicken comes out great
>burns ribs

My best friend but god its pissed me so off cause he has no cooking XP at all.

>>5609047
he has no cooking experience, may bad, Im drunk.

>>5609047
But you said it was his first time, so he burns something and he's your friend. He did one part right but not the other, so encourage him to try again, maybe with better timing.

Clearly if it was his first time he has no xp at all, by doing it you get more xp. Don't be a twat! Next time it will no doubt be better. Have some support for your best friend!

>>5609056
you're right, but he ignored my tips as I was telling him. But aye, next time we grill its gonna be at my place so I can show him how much better it can be.

>>5609042

>>5609066
We're guys, let him burn some stuff and have fun, in time he'll learn as we all do. Just remember even if you're an expert, you had to learn too!

>>5609067

http://www.fns.usda.gov/sites/default/files/servingsafe_chapter4_0.pdf

>>5609089
your point?

>>5609094

>Use Common Sense As a Guide When Working With Food

>Taste food the correct way. Place a small amount of food from the food container into a small bowl, step away from the food container, and taste the food with a teaspoon. Remove the used bowl and teaspoon to the dishroom. Never reuse a bowl or spoon already used for tasting. Wash hands immediately after tasting.

It's also in the FDA Food Code.

>3-301.12 Preventing Contamination When Tasting.
>A FOOD EMPLOYEE may not use a UTENSIL more than once to taste
FOOD that is to be sold or served.

>>5609111
So if I have six pan sauces on the burner and taste each one 3 times I should have 18 bowls and spoons in front of me and repeat that over and over like 50 times during service even though there are NO ill effects for doing so?

Thats 900 bowls and 900 spoons a service just for those sauces. Sorry mate no one is going to do that. Like I said Ive worked upscale and work at a starred place and they do this. There is nothing wrong with it.

>>5609117

You could just have a cup of little tasting spoons, you little twat. You don't necessarily HAVE to do the two-spoon method, but you absolutely should not be double-dipping.

HACCP, man. Assess your goddamn critical control points for motherfucking hazards and reduce them where you can.

>>5609119
except its not a hazard

>>5609123

The governing authorities disagree with you, as well as the majority of this thread.

But, you know, continue being a macho retard.

>>5609126
can you explain to me why its a hazard?

>>5609128
GERMS YOU PLEBSHIT

>>5609134
>confirmed for not knowing shit about sanitation, cooking, bacteria, mold, etc. If you did you'd know how stupid screaming germs sounds.

>>5609134

Those germs are returning to a fucking boiling hot sauce you dumb cunt.

>>5609134
Around 40 Celsius, microorganisms have zero resistance to heat, and even a lukewarm temperature can instantly kill them If the temperature is above 42 degree centigrade then almost all the germs die in the food

>>5609126

>majority

I don't know. I've worked food service before, and come to the conclusion that the regulating guidelines are a really good idea that cannot exist in reality for much the same reason that we can't have nice things.

There's these people out there that don't care about safe, sanitary, sane, or secure. They want shit done yesterday with five seconds ago's freshness. They want it now and they want it cheap. And there are people out there willing to give it to them by cutting the little corners and implying that someone's gonna get fired if they don't hop-to.

Because that's what they do. They hire a middling-tier worker to wash the dishes. They let him in front of the rest of the staff, and then they don't replace him, applying all sorts of pressure to everyone else.

>"You can be replaced," they never quite say, "and you never know who's on the block next."

And eventually, once they've gotten their message across, a new dishwasher is hired and someone else gets bumped off.

Which leaves us with people that let things slide in favor of getting shit done fast, not well.

>>5609134
EWWW GERMS ARE ICKY!!!!!!!!!

Are they likely to actually harm you?
Not really, very very low chance.

people who walk in and start tasting everything, as if they have the right to

>>5609146

And I failed to make my point there.

Fuck your germophobic nature. Shit gets boiled to death anyway and it's a rule made to keep people from freaking out about second-hand French kissing the cook they'll never meet.

Have a story.

>>5609148
It's worse when they want a 'bite' or just a 'small taste' of the final product.
Do you want a portion or not?

If I order food in a restaurant I just assume the chef tasted the sauces with the same spoon he used to actually cook them.

In my experience, the people who complain about germs from tasting are the same people who order well done steaks because they don't want to eat it "bloody".

>>5609155

I can tell you know, if I was one of the paranoid fuckwits, there is alot more to worry about the a spoon getting dipped into a sauce twice.

>>5609165
Oh boy, if I was picky about cooking I would never in my life let another person cook for me, especially in a restaurant

>>5609165
As I said before I work very clean as do the people Ive worked with and will never serve off or subpar food or mess with anyones food. If I had any evidence that it was harmful to taste with the same spoon(mind you I dont use the same spoon all day just the same per sauce/over a short period of time) I certainly wouldnt do it but from all the sanitation classes ive taken and what I know about bacteria I havent found anything wrong with it and neither have the chefs ive worked under,

>>5609182

>If I had any evidence that it was harmful to taste with the same spoon

The fucking FDA food code isn't evidence enough for you? It's the goddamn bedrock foundation of food safety.

>>5609182

I completely agree with you. I keep a canister of about 20 spoons throughout a service. Ill set my station up with a spoon for each item placed in their containers and leave the remainders in my canister for tasting and desert items. Ill taste something, dip it into a pot of boiling water after Im finished and return it to my canister for later use.

>>5609190

If you are trying to tell me bacteria isn't killed when exposed to high heats (ie. dipping a metal spoon into hot liquids, being a sauce or water etc.) then you are a fucking idiot.

>>5609190
guidelines are evidence. you said i shouldnt b/c germs and i disproved that and then a bunch of other people chimed in and agreed any thing else you want me to address?

Ill believe science over govt rec guidelines designed to fit all levels of cooking equally, Those guides are mostly to keep low level restaurants and fast food chains from killing people not for culinary professionals who know what they are doing and care greatly about the food they are putting out.

>>5609190
California passed a law(though it was repealed b.c of the outrage) that everyone had to wear gloves, does this make the kitchens any more sanitary? no, a lot of people would even argue less so, do you see top sushi chefs wearing gloves? no, they dont need to but the teenagers working at KFC probably should

>>5609203

I'm trying to tell you that it's in the fucking Food Code.

Besides, it's not the microorganisms that you have to worry about, it's the enterotoxins that they produce. Bacillus Cereus, for instance, produces some really nasty shit that isn't broken down by the modest simmer at which you cook your sauces. Your steam table isn't an autoclave, and there's a yawning gulf between "sanitized" and "sterile".

>>5609204
*arent* guidelines arent evidence

>>5609217
>Bacillus Cereus
and you are trying to tell me that that is present in my saliva and for long enough to produce toxins in my mouth which are then trasported in such sufficient quantities that they will make whoever eats the sauce sick?

>>5609141

Many microorganisms are killed in 40 - 42 C heat, but not all. There are bacteria that can survive (and even reproduce) in 100 C water.

>>5609223
and which of those are present in normal kitchen environment

>>5609182
>what I know about bacteria

Are you a microbiologist? How many hours of microbiology do you have?

Guess what faggot. It would only be the pores of Bacillus Cereus that would survive. This isn't an issue when the food is being served practically immediately, or even when its properly cooled down for later use.

Try again...

>>5609221

I'm trying to tell you that you DON'T know that it ISN'T, and should thus take the simple precaution of using a clean spoon every time you taste something.

I mean, this isn't a difficult fucking concept. Cross-contamination and how to avoid it is like, Lesson #1 in food safety. Yet somehow it's ballooned into this ridiculous argument, despite the fact that both the FDA and the USDA say that you're not supposed to do it. You want to double-dip at your house? Go ahead. Got guests coming over? Go for it! You're MOST LIKELY not going to get someone sick.

But if you're in a professional kitchen, you're taking part in a sacred fucking covenant, one that says that you're going to take every goddamned precaution you can to treat their food safely. Does anyone actually have a good reason why you SHOULD use the same spoon over and over again? All I've seen is people conjecturing why it doesn't matter, but I haven't seen a single person say why it's better to use one spoon over a cup full of little tasting spoons. As far as I can tell, it's just sheer laziness from a bunch of dumb, slob cooks.

>>5609126
You realize if you don't follow every arbitrary step of the serve safe whatever then you have no business whining and crying about someone not following a meaningless rule? Of course a guide is going to say not to do something like that, because things like these are made to minimize liability. But in the real world, plenty of people are going to do this, and you're going to eat food that has had this done to it, and nobody will ever know because it doesn't make any difference.

>>5609203
>If you are trying to tell me bacteria isn't killed when exposed to high heats (ie. dipping a metal spoon into hot liquids, being a sauce or water etc.) then you are a fucking idiot.

Most bacteria one is likely to encounter in a kitchen would be killed by boiling water, but there are bacteria that live in water at temperatures that high.

Also, while botulism bacteria die from high exposure, their toxins do survive cooking.

>>5608508
>people avoiding stainless steel because they don't understand it.
>people who don't check the garbage disposal with their hand before flipping the switch
>people who don't know how to wash/rinse dishes properly in a 2 compartment sink
>people who insist on toss style sauteing but are so bad at it they get oil in all the other eyes witch creates a fuck ton of smoke next time someone uses the stove
>people who insist on high heat even when there oil is smoking
>people who break the legs on electric griddles or loose/break the dripping tray
>people that put utensils in the drying rack handle side down
>people that take up the entire drying rack with pots and pans that could easily be dried by hand
>people who don't wash the drying and cleaning towels in the kitchen or insist on paper towels
>people who don't wring out the sponge after use
>people who don't clean stove tops or surfaces after they do their dishes

>>5609230
I read this after I posted this >>5609234
and I have to say I do agree with you that it shouldn't happen when you're working in a professional kitchen and there are people who are paid to sanitize dishes for you to work with. But it does and it still doesn't matter. Everyone is right!

ITT: germaphobes

>>5609230
except id be sick as fuck if i had enough of the toxin present that the miniscule amount of saliva remaining on the spoon

>As far as I can tell, it's just sheer laziness from a bunch of dumb, slob cooks.
if it doesnt hurt whats the problem? and as ive said its upwards of 900 spoons per person per service

> if you're in a professional kitchen, you're taking part in a sacred fucking covenant, one that says that you're going to take every goddamned precaution you can to treat their food safely

as ive said i do and if i had any indication it was harmful i wouldnt do it and neither would the other chefs ive worked for and im sure ive worked in far nicers places than you ever will.

>>5609228
not a microbiologist but i have 30 hours in sanitation classes as well as a servsafe cert and independent research

>submerging meat in hot tap water to get it to thaw quicker

>>5609237
>there are bacteria that live in water at temperatures that high
not in a normal kitchen there arent

> while botulism bacteria die from high exposure, their toxins do survive cooking
neither of these argument have anything to do with reusing a tasting spoon. I dont have fucking botulism in my saliva not do I have thermophiles

>that negligent fucker who manages to burn one side of every fucking hotdog or brat
>people who overcook pasta
>people leave burners on
>people who don't wash rice
>people who overcook/ burn rice.
>people who buy shitty rice cookers when they don't need one in the first place
>people who leave the kitchen to go watch tv or something

fuck everyone has laptop now just bring your damn netflix or pirated movies in the kitchen with you.

On this whole tasting spoon debate going on, I can tell you that in my 13 years of kitchen work I've nver once seen anyone use a disposable spoon for tasting.

Pretty much every line cook will have a spoon well, filled with hot tap water to be replaced every half hour or so and in that spoon well there are spoons for plating and tasting, and theres probably a little whisk in there and some micro tongs as well.

So anon that is arguing about federal health laws and things like that, in the same guildlines it says chicken must be cooked to 180 degress, pork must be cooked to 160 degrees, lamb and duck must be cooked for 155 degrees(all internal temperature)

If I went to a restaurant and was served any portion of any animal cooked the way the FDA wants it cooked, I would be pretty upset with my massively overcooked protein.

Now as for OPs question, micro management, dull knives, people not having even cuts, people who slam oven and fridge doors like a madman, penny pinching.

Starting everything at the same time so it finishes minutes apart from each other. Come on now, it isn't hard to figure out how to make everything finish hot at the same time

>>5609265
I still manage to have my rice get done too early. (I generally start it when I'm prepping) Good thing is I can just leave the damn lid on it.

>>5609111
>Wash hands immediately after tasting.

you do know the FDA and other such gov. bureaucracies just put in a ridiculous overkill amount of precaution that isn't even practical just so they can say 'I told you so' if anything ever did go wrong.

>>5609126
>>The governing authorities disagree with you

The FDA is infallible!!

Don't taste the sauce with the same spoon! trace amounts of saliva in boiling liquid could kill you!

yay for the federal government!

>this is what statists believe

>>5609283
I thought it was so they could decrease the general number of points that most restaurants get on health inspection tests to push the almost failing restaurants into actually failing territory. The amount of spittle produced while talking/yelling in the kitchen threatens food safety much more than that.

>>5609304

If you read gov saftey regulations on nearly anything they just go overkill

If the FDA approves something and it kills people it looks bad, so they always err on the side of saftey.

If the FDA doesn't approve something until 2 or 3 years after its been used in europe, then they approve it no one notices, even if hundreds of people died/suffered during those years without it. Its harder to notice that. I think more people have died because of the FDA than have been saved because of it.

In this case it's an efficiency thing, but this video explains it well

https://www.youtube.com/watch?v=apdi885ZdBA

>>5609312
Yeah I know I had to go through all this shit when I worked I started making sandwiches for a cafe.
don't care about your propaganda.

>two pathetic faggots have highjacked this thread with some lame germ/tasting argument.
stop acting like little girls.

>>5609329
welcome to /v/ I mean /ck/

Not sterilizing EVERYTHING that may have come into contact with raw meat, no matter how indirectly. At the place I used to work I was cutting chicken breasts and as I was doing the marinade the boss set the iced tea container on it, then moved it onto the counter, refilled it and took it back out. The rest of the day all that was on my mind was the fact that the tea thing was sitting on raw chicken juice and not sterilized

>>5609344

But did anyone die?

>>5609354
everyone died

this thread is hilarious

>>5609244
ITT: typhoid mary

>>5609119
seriously why not have a small pot with some hot water with a nip of sanitizer in it, sheesh you guys are total retards. this is what our kitchen does. spoons really arnt hard to clean co/ck/s

>>5609223
>highly specialized organisms that have evolved to live in extreme environments
>oral biota

not the same thing Anon

>>5608806
>"Why cut on a cutting board when you can cut them on pan, less dishes"

>>5608629
Ugh I work in a kitchen and that shit bugs me.
Kitchen manager's all like "Run downstairs and get the butter!" and I know that he means the margarine blend blocks and not the butter chips but it just gets under my skin a little.

>>5608973
Why is /ck/ full of old women and mama's boys who defend the shitty habits of parents?

Squirting a child out of your guts does not qualify you as a chef.

>>5609047
That's grilling, not barbecue.

>>5608556

>>5608959
>>5608973

I laughed like an idiot at this, fucking saved.

>>5608508
>>metal spatulas on non stick pans


>at friends' place for dinner
>one of them scrapes mashed potatoes out of the teflon pot with a metal spoon
>half-jokingly say "nooooo, not the teflon!"
>"Oh haha, we probably eat so much teflon~~"

I smile, but inside I scream.

>>5608959
Well no shit, she's trying to get your 400 pound ass to lose some weight.

Could you gay homosexual faggots shut the fuck up about tasting bacteria and shit? You should both be banned for your pathetic flame.

>>5610055

No, she's being stupid. There's nothing wrong with cooking a steak at home, assuming you can do it right.

A lean steak, however, is a braising cut not something you would normally cook as a steak. FFS, get a smaller but proper well-marbled steak if weight loss is the goal.

>>5610063

Why the fuck do so many people use metal spatulas for everything in the first place? I own one, but its pretty much only for burgers. Angled wooden spoon for sautéing/stirring, silicone for stuff like soft scrambled eggs, tongs that barely even touch the bottom of the pan for flipping whole cuts of meat. Right?

>>5609950
why would a kitchen or indeed anyone actually purchase or use margarine

>>5610263
I use mine on a griddle pan for flipping things. That is the extent of it.


>>5610276
Beats the hell out of me. I only started there like 2 months ago and I just don't know why they'd use it.

>>5608629
>working in a kitchen that actually owns margarine

>>5610892
If you're in the US I'd stay the hell away from Cracker Barrel

>>5608508
Not really anything wrong with the kitchen, but i fucking hate when customers say they're allergic to something, and then when pried a little they just say that they're not fond of the food.

Like when someone's allergic to shit, we work a million times harder to ensure there's not even a tiny bit of that thing they're allergic to anywhere near their meal, and then when we find out it's not an allergy and it's just their taste preferences, all that hard work we could've spent on other shit is wasted.

Examples:

>lady allergic to gluten, but the bread we give to her is okay, and she just doesn't want pasta

>another lady says she's allergic to vinegar, but when she finds out her short rib pappardelle's marinated in some vinegar, she says she's not actually allergic and she's just a little sensitive

If you don't want something on your plate, just say it and we'll do it, it's that simple. No one will judge you. If you say you're allergic, you're just giving more work to everyone in the kitchen and they could be putting that effort into things that actually matter.

>mfw GF and I decide to bake something, find a recipe, she never wants to measure the ingredients and tries to cut corners like putting butter in the microwave rather than letting it soften.
>It'll be fine anon

NO IT WON'T BE FUCKING FINE GOD DAMNIT UAROHIAFKMIAPFWK

>>5610910
I do live in the US, but I've never been to Cracker Barrel, and I guess I shouldn't drop by.

It's in Vermont, right? I worked at a farm in Vermont for a while and I thought most of the restaurants there were pretty healthy.

>>5610923
They're a chain in almost every state, and pretty much everything cooked on the grill, and most of the vegetables and desserts, are cooked with liquid margarine.

>someone washing a rice cooker pan with a brillo pad

>>5610916
Also on that note; when somebody asks for something "on the side" when they really just don't want it. Just ask for no olives or no onions or whatever. Bastards.

>>5610919
I know this feel all too well. I've pretty much just started doing all our cooking myself now. I get to woo her with my cooking skills, she gets food cooked for her, and we both get to eat decent food without her trying to ruin it all the time. Everyone wins.

My roommate likes to smell stuff, like she really gets her fucking nose in there. It's pretty fucking annoying, especially when I just went grocery shopping and she opens everything just to smell it. I'm probably gonna snap one day and shove whatever she's smelling in her face.

>>5610957
thissss

some lady asked for mushrooms on the side because she was allergic

but if she's allergic, what's the point on having them on the side? They're fucking chanterelles they're not exactly cheap.

>washing knives
>leaving them with the edge up in the plastic thing

>storing bread in the fridge
>thinking they're being hygienic by using latex gloves... and using the same pair all day.

>>5611184
Even worse
>people who dump knives in a pan that's soaking in soapy water

>>5610916
One time my mother and I were out to dinner and my mother got some sort of dish that had mushrooms on it. She doesn't like mushrooms. Obviously I'm sure the menu said it had mushrooms and she just skimmed over it and automatically ordered. Long story short, she refused to eat it (not even picking out the mushrooms; it was some sort of pasta dish) and went so far as to try and get it comped. Needless to say she didn't, and I was humiliated.

>>5608542
Then just fire them and get better workers

>>5608830
>>people cooking eggs on high heat
that's how you make those weaboo omelettes faggot, nothing wrong with that

>>5611830
nothing wrong with weaboos he says

not cleaning dishes properly makes me more angry than any cooking ignorance. moldy dishes makes me want to cry.

It used to make me angry to watch my roommate hack up onions, but then they were delicious so I stopped caring and started asking him to cut them "that weird horrible way that tastes so good". no homo.

>>5610916
So if she really was allergic to vinegar, she would have died. Nice work asshole

>>5610068
>lean meat
>braising

do you not know what braising means????????????????????????????????????????????????????????????????????????

>>5612022

Braising means roasting in a flavourful liquid or broth. I don't know what the fuck you think it means, but it can be done to lean meat. Hell, that's the only way I'll cook a rump roast for fear of accidentally nuking the sucker.

>>5611193
>>storing bread in the fridge

It last longer.

>>5612043
Not that guy, but doesn't bottom round have more collagen than top round, making it suitable for long periods of braising?

And yeah, you can even braise fish. Placing it in near boiling liquid skin-side up and browning the top under a salamander or broiler is fan-fucking-tastic.

I just think he's confused because most people use braising for long periods of cooking, and associate high-fat meat with high-collagen meat.

Everyone in this thread should praise JESUS now while you still can!
EVERYONE IS GONNA DIE!!!!
RUN FOR THE HILLS!

>>5612114
>line cook
>afraid of killer tomatoes
I bet I could put a lot of pasta and sauce in that carcass.

How to roast... how to roast...

Agricultural flamethrowers? Do you think meat glue can hold the mouth and eyes shut enough to allow for a brief exposure to very high temperatures?

Also, who are we going to have build a ceramic basin we can cut it apart for serving in?

This thread so far
>MUH GERMS
To answer OP's question
>When someone takes all the space in the sink pots and pans that only need a rinse
>roommates who think they can cook
>someone raiding my spice counter
>someone buying meats with a same-day expiration date and freezing it thinking it wont spoil

>>5608682
FINALLY SOMEBODY SAID IT. I have to re-SHARPEN the knives in this goddamned house bi-weekly because they go from sharp to a mildly edgy club because my tard of a father insists on using an inverted plate as a cutting board, then throws it in the dishwasher.

Also the butter substitute isn't THAT bad.

>>5608706
They make lactose enzyme pills that basically do the shit your body won't.

Today my grandmother went to make 'chilli' (all canned ingredients with frozen ground beef). When she went to thaw the pound or so of beef, she grabbed it with her bare hand, put it in a small soup bowl so it was spilling over the side, opened the microwave with her beef hands and then slapped and played with all the digits on the microwave.

I confronted her so she took the dirty dish rag without soap and wiped it down the microwave. I called her out on being a piece of shit and she replied thats how they do it in restaurants, as if that made it okay.

I hate my family when it comes to cooking, they know so little and refuse to learn anything.

>>5613468
>insulting your grandmother when she's cooking you a delicious meal

you are the scum of the earth you bed wetting autistic ass-munch

>>5613468
I live with my grandmother too and she simply does not give a fuck. She eats like shit, is messy as hell, won't ever pick up after herself or her dogs, and constantly complains about all the things she causes for herself. I made chili a few weeks ago and we got in a fight over me simmering it. She has made chili probably a hundred times and has never simmered it before.

>>5613485
You don't understand. Old people are the worst things ever.

>>5608508
leaving plastic utensils in the pan so they melt and get food embedded in them

warping skillets by immediately rinsing them with cold water

>>5608508
>Not sterilizing surfaces and utensils after using them with raw chicken

>>5613485
Go to bed grandma

>>5613557
Shut up sonny, finish setting the table and then bring me another vodka tonic.

>>5613538
>at work
>see other line cook cut into a fried chicken breast
>he sees that it's still raw in the middle
>throws it straight into the microwave for 30 seconds, no plate or anything
>mfw he doesn't sanitize anything
>mfw I come in some days and there isn't even sanitizer solution on line

>>5609260
>>people who overcook pasta
Is that even a thing?
I mean I guess you could boil the pan dry and burn it, but that would be pretty retarded

>>5613670
soggy pasta that falls apart is overcooked

>>5613677
Didn't even know that could happen

what the fuck pasta am I buying

>>5611855
We told her it was marinated in some vinegar before making it for her so she could choose another item

>>5608519
>>5608519
My fucking roommates were a bunch of foreign students from the middle east.
Trying to be nice to these FOBs i say "feel free to use my kitchenware."
fuck i regret that decision. Those sand niggers destroyed my brand new non-stick pots and pans.
Last time i'm ever nice to foreigners

>>5608508
Shit

>>5610919
I have the same problem with my bf. I like to measure the ingredients carefully, but he just dumps everything. AND HE WANTED TO MELT CHOCOLATE IN THE MICROWAVE.

>>5608562
no, you're just a dumbass for allowing your roommates to use your valuable items and then being surprised when they do stupid shit.

>>5610919
If you forget to soften up your butter beforehand you can "indirectly" heat it up by putting it in a metal bowl, smash up the butter with a spoon as best as you can and keep smashing it/mixing it, and briefly touch the metal bowl to a hot stove for a few seconds at a time every minute or so, then keep mixing until it's soft/room temperature.

I live in a cold climate where butter sitting out won't just soften on it's own and that's what I do. Takes some arm work and a few extra minutes but works great as long as you're careful not to melt it.

>>5609047
What's your friend's cooking level? Sounds like he needs to grind some XP

Microwaves

at home:
>not doing dishes
>not wiping surfaces
>using the same spoon to stir multiple dishes
>over-oiling

in a professional kitchen:
>wiping your hands on a rag / general poor hygiene
>eating in the prep area

i have ocd so my last kitchen fucking hated me, but the supervisor loved me

this is a post about my father
i havent lived with him for 4 years so im grateful.
>putting greasy plates in the dishwasher without rinsing them properly
>complaining when glasses come out cloudy, plates still gritty etc
>putting frying pans in the dishwasher
>putting knives in the dishwasher
>using the same 4 seasonings in every single meal
>letting cooked pasta sit in the starchy water
>cooking rice to mush
>adding chunks of onion halfway through cooking a meal instead of at the beginning
>using the same frying pan for everything for three days on end without rinsing or decanting the grease

>>5616088
>putting greasy plates in the dishwasher without rinsing them properly

You can't shove plates up a mexican's ass without some sort of lubricant

>>5611855
except that no one, ever, was allergic to vinegar, because that's some made-up bullshit, as anon explained. Nice job reading, dickbreath.

>>5616117
Why are you calling dickbreath, faggot? Can YOU even read? Notice the keyword "if", i.e. "if" X is true, then Y. It doesn't matter if X is true or not, it's a hypothetical situation. Sick a dick bitch

>>5610149
this will always make me kek no matter what and I am a vegan. fuck idiots.

>>5608508
Reminder that if you get mad at any of the shit posted in the thread when the person isn't using your shit or cooking for you that you're a fucking retard.

>>5608942
How is that even a problem

>>5616145
dickbreath intensifies