/ck/ - Food & Cooking

[Anonymous No.7446885]

https://youtu.be/CB-SCA1reqE

Do chefs really do this everytime they cook in a stainless steel pan?

[Anonymous No.7448442]

>>7446885
You don't have time to do this shit on a line
You don't care to do this shit if you're working banquets

IMHO this is just some fluff to confuse the uninitiated and make people who are confident in the kitchen seem that much more knowledgeable

[Anonymous No.7448502]

Never seen this before.

But, no. When you work saute on the line you usually crank the burner up to it's maximum, throw the oil in, and take it on and off the flame to control the heat.

When you saute a few hundred dishes/ingredients every night it doesn't take long to be able to tell how hot the pan is just by glancing at it.

[Anonymous No.7449118]

>>7448442
You sound like one of those people who serves the unappetizing wedding food
>>7448502
Yeah there's a restaurant I go to a lot with an open kitchen, they don't get all autismo like in the video but they basically do what you described - and the burners are crazy powerful so it doesn't take much time. All the pans are warped to shit from constant abuse, but the food is good

[Anonymous No.7449141]

>>7446885
lol no. When I very first started as a chef years ago my than sous chef always said one thing. The S in sautee stands for sizzle. if that pan isn't sizzling its not hot enough. Simple rule for always proper cooking on the line

[Anonymous No.7450494]

>>7449141
>>7449118
>>7446885

How about iron pans? I've been reading about them and about how important it is to season them, only wipe them with a paper towel after use. Is this a meme or iron pans really as great as people make them out to be. What is so special about them? Do chefs care about seasoning their iron pans and all that?