Restaurant tips

[Anonymous No.11795810]

Not the money kind, just anything you've picked up in the kitchen that might be useful at home.

eg. Prep a ton of guacamole quickly by just smashing the avocado halves through a cooling rack, cool a stock pot by putting it in a sink of ice water and stirring the pot.

[Anonymous No.11795841]

>>11795810
smart usage of leftovers. Restaurant I used to work at served both lobster and fish and also fish soup. Whenever plates came back we'd take the lobster shells or fishbones that still had meat on them and use them for making stock for the soup. You're gonna be boiling the soup again anyway so the problem of germs wasn't really there. Gave the soup a richer flavour and you saved a lobster or piece of fish you don't have to use for making stock.

[Anonymous No.11795844]

>>11795841
no

[Anonymous No.11795880]

>>11795841
Disgusting.

[Anonymous No.11795905]

>>11795841
fucking disgusting pigs

[Anonymous No.11796026]

>>11795810
>cool a stock pot by putting it in a sink of ice water and stirring the pot.

will try this

[Anonymous No.11796061]

>>11795841
So this is what fine dining in a third world country looks like

[Anonymous No.11796071]

>>11795810
You can probably order bulk goods through your local grocery store at wholesale prices if you ask nicely. I know a guy that would order bulk pork butt from us, would get three beautiful big cuts of meat for like a third of what it would cost coming over the meat counter.

[Anonymous No.11796079]

Honestly the biggest thing I've noticed since working in a proper kitchen again is just the power of a gas range. I only ever had electric at home and the gas just gets hotter much faster and the stovetop will cool off a lot faster once the gas is off as well, which is obviously very helpful. Can cook a pot of beans in like 10 minutes if that shit is on high.

[Anonymous No.11796111]

>>11795841
You are supposed to remove the poached lobster from its shell, then crush the shell and remaining liquid through a strainer into sauce, like they do in France with lobster presses. You're not supposed to take Hepatitis contaminated leftovers off plates and boil the flavor out of them unless you wish to be shut down by every health authority.

[Anonymous No.11796128]

>>11796071
Why not just go straight to the meat dealer? Or straight to the slaughterhouse and cut out the middleman? Or straight to the farmer and butcher the fucker yourself and cut out 2 middleman?

[Anonymous No.11796193]

>>11796128
Meat dealers deliver by the truckload and slaughterhouses only deal with certified meat dealers

[Anonymous No.11796220]

>>11796193
Industrial-scale stuff, sure. But there are countless small-scale farmers the world over who will be happy to sell straight to you.

[Anonymous No.11797837]

>>11795841
Absolutely disgusting holy shit

[Anonymous No.11797868]

>>11795841
Work in a Chinese place?

[Anonymous No.11797870]

>>11795810
>cool a stock pot by putting it in a sink of ice water and stirring the pot
works for soups too, but another way is to keep some two liter bottles filled with water in your freezer and just put the whole frozen two liter in the pot.
also if you drop food on the floor just wash it off with running water.

[Anonymous No.11797909]

>>11795841
What about peoples saliva or anything that may have come from their mouths left on the bones? What if someone ate cum and then sucked the bones a bit after?

[Anonymous No.11797946]

>>11797909
What kind of restaurant is serving cum?

[Anonymous No.11797952]

>>11797909
>What if someone ate cum and then sucked the bones a bit after?
Hmm, that certainly wouldn't have been you, right?

[Anonymous No.11797973]

>>11796128
My neighbor and I went down to a local cattle auction house and bought a grassfed organic cow on the hoof where we each took a side, had a slaughterhouse pick it up and specified cutting it into primals and sawing the bones into stock sized pieces. Cheap af, but you have to have a freezer to keep it.

[Anonymous No.11797981]

Itt: True proof that /ck/ both can't cook and is full of pansy baby men.

[Anonymous No.11798936]

>>11797946
Apparently that guys

[Anonymous No.11799022]

Mix simple sauces to get better flavors. Dont need 3 bottles of salad dressing when you can make thousand island yourself easily.
Prepare some dishes overnight. If I want French fries with my burger it helps to fry the potato slices then freeze overnigjt before frying again for firm yet fluffy fries.
Never get a salad using romane or iceburge lettuce. That shit is garbage. Get spinach or artisan salad kits.
POTATOES POTATOES POTATOES!!! Dozens of ways to cook them, filling as can be, great side dish, and can even be a good filler like rice

[Anonymous No.11799125]

>>11797909
What if someone ate cum and then sucked the bones a bit after?

What did he mean by this

[Anonymous No.11799128]

>>11795841
Lol top bait

[Anonymous No.11799215]

>>11795810
>>>push the avocado through a cooling rack
what the fuck
how lazy are you

[Anonymous No.11799222]

>>11796026
Don't. That's how you warp a pot.

[Anonymous No.11799231]

>>11795810
>GoPro
the CopCam is the go to for cheap bastards like me, its like 40 bucks at wally world

[Anonymous No.11799314]

>>11799231
Now research chinkshit

[Anonymous No.11799341]

>>11799314
haven't been on /CSG/ in a minute, rec me something then

[Anonymous No.11799349]

>>11795841
You got a lot of (you)s. Good bait, top kek.

[Anonymous No.11799461]

>>11795841
How dare you reply first with that

[Anonymous No.11799597]

>>11796061
>first world

ftfy you naive idiot, all kitchens have scummy, dirty practices

[Anonymous No.11799612]

>>11795841
I watched a tv show about dumpster divers and there was a guy who would go behind seafood restaurants and "rescue" lobster shells. He washed them and then used them as a base for a stock and everyone who ate some enjoyed it so maybe this isn't as crazy as it seems. Probably breaking health codes though.

[Anonymous No.11799661]

>>11795810
Fucking disgusting. Improper kitchen sink, and improper hand-washing.

[Anonymous No.11801056]

>>11799661
Those tiny little sinks seem pretty common, what's wrong with them?

[Anonymous No.11801522]

>>11799349
there are a lot of shitty chefs with owners breathing down their neck about food costs.
they want the bonus, so I don't doubt this happens often