/ck/ - Food & Cooking

>>12233531
Not included is the small pile of shaved shallot that I put on the very top

>>12233531
no problem, pal.

>>12233531
that meat is raw, stupid.
enjoy your spinal meningitis.

>>12233531
I'm always jealous when I see lines that use deli containers. Place I work is 95% from scratch kitchen and I think we put out a pretty nice product, but we mostly just reuse sour cream containers

>>12233531
Nice fuckinn dogfood and grass on plate fag

>>12233592
I couldn’t imagine life without these little fuckers

>raw beets
Kek, brings out nice memories.

Here is another. Salade crudités with carrot râpées and celeriac remoulade. Thinking of perhaps combining this with the beet salad.
Not on love with the playing here but the flavors are fantastic.

>>12233608
The beets are baked with oranges, white wine, sage and thyme. Then cooled and diced. They are al dente

And here is our baked Camembert with garlic, thyme, olive oil, and shallot

>>12233609
Yeah, I'm not a fan of that plating at all. Also not sure how you'd combine that with the beet dish unless you did some kind of a root vegetable board.
>>12233839
That looks good, but I'd guess almost everyone asks for more baguette.

>>12233531

i was just looking for that old thread. good job anon, it's a night and day difference..

did you make a goat cheese mousse to mix in with the beets? cause that's usin your noodle.

>minced shallot in with beets
>pistachio in with beets to contrast texture and color, they arent contrasting the crunch or color of the arugula
>shaved fennel on top
>ring mold to tighten it up
>maybe only one or two at most bals circles

i'm just being nitpicky now, there's nothing egregiously wrong

>>12233618
>all this faggotry
They‘re still fucking broiled beets, my man.

>>12233884

i just dont know anybody who thinks eating a pile of raw shallot is good

>>12233882
I think if it was stacked in a big ring mold. Beets in bottom, remoulade, then carrots. The flavors go very well together. I mixed up the leftovers from out menu tasting into one salad and it was very nice.

>>12233882
Oh yeah the Camembert will be ringed completely with bread instead of the half moon there.

>>12233890
Not broiled, baked with aromatics

>>12233609
>oil-remoulade
>this pretentious presentation for fucking raw veg

>>12233895
I guess I just don't really understand the carrot/celeriac dish. The celeriac is already dressed yet there's a little pitcher of what looks like oil/vinegar? What kind of mains do you serve? It all looks pretty old school.

>>12233893
You have a point I might want to integrate the shaved shallot into the beets I just feel like I need something on top of the arugula. Do you think pistachio would be better as another nut?

>>12233531
Looks nice except for the plate. Am I the only one thinking a simple white plate would look much better for this?

>>12233910
So this is a wine bar/cheese and charcuterie shop. I’m the only cook, and we offer cheese and charcuterie boards as well as salads and small plates. Closest thing we have to mains are duck confit aux pommes salardaise and soupe de poisson. It’s very old school. We don’t have much French food here so I can do very old school dishes and there are tons of people who have never tried them. Owners are straight off the boat.

>>12233938
The owners hate white plates for some reason. I agree with you in general.

>>12233884
Not OP, but goat cheese and beets is great. Not sure about mixing the pistachios in with the beets, but it might work. If there is goat cheese I'd definitely go with bitter, and my first thought was supremed grapefruit (I'd personally go white), and even do a pistachio crusted duck breast if you wanted to make it an entree. Fennel is also a good option. I think the balsamic reduction circles are pretty 80's, but any less than the 3 rings and I feel like it wouldn't be enough. Not personally a fan of ring molds; you can do fancy in 2019 without using fucking ring molds.

>>12233884
Oh and I didn’t really need to make a mouse because the picandou is so soft

>>12233956
Really like the grapefruit supremes idea thank you.
I was going to replace the balsamic redux with pomegranate molasses but couldn’t find it in the store today.

>>12233939
>soupe de poisson
Just call it Bouillabaise or something. It sounds like some monolingual boomers‘ idea about fancy french names.

>>12233939
>a wine bar/cheese and charcuterie shop
>i’m the only cook
That sounds pretty comfy. We do local wine and beer, and also have meat and cheese boards where I work, but also have a full dinner menu. I love pairing shit with wine, cheese, and charcuterie (and mostly just sampling all that stuff as part of the process).

>>12233911

no, i think pistachio is great. i offered an alternative suggestion here >>12233884

also chives/mint would go hard in the beets.

>salt roasted
1:1 kosher salt/AP flour, enough water to where it becomes a paste, cover entire beets in paste (like THICC amount) and bake at 300-350 til tender. those could be fun to mix into your roasted beets at a ratio of like 5:1 or something (roasted:salt roasted)

>dehydrated
dehydrate roasted beets by ~40% water weight

>confit
1:1 olive oil/water, aromatics of your choice, simmer on low or in low oven til tender

>beet sorbet
ill post recipe from my phone

>beet puree
juice beets, simmer raw beets in beet juice til tender, puree and season

>beet gastrique
juice beets, vinegar of your choice, granulated sugar
2:1 vinegar:beet juice, 1:1 beet/vinegar mix:sugar, reduce by about half

i had a good vegan beet pavlova recipe made with methylcellulose instead of egg whites but i moved and lost some shit. i'll post more beet related things if i think of them, they're a good ingredient.

>>12233984
That would be a sin. I don’t care if it sounds boomer, it’s a particular type of soup.

>>12233988
Beet gastrique would be excellent in place of the redux

>>12233956

i enjoy things that look like other things, so it would please me to see it plated like a tartare. regardless, the beets need texture. poppy seeds or nigella maybe?

>>12233974

just juice the pomegranate and make a gastrique with AC or champagne vinegar

>>12233988
What should be the ratio of salt to flour with regards to the salt roasting method?

>>12234022
He literally said 1:1

>>12233986
Yeah we do a banging brunch too
Check out my baked eggs with ratatouille and compte

>>12234012
>it would please me to see it plated like a tartare
I get it, but just think it's been done to death. I was kind of against mixing nuts in with the beets (I personally like simple items that all taste good on their own but taste amazing when you eat them all together), but I'm intrigued by the nigella idea. I also agree with you on the pomegranate gastrique; it needs the acidity, and champagne vinegar would be really nice.

>>12234028
Oops thanks

>>12234000
>it’s a particular type of soup
Well then name it something. Soup de poisson is literally a generic „fish soup“ just like in English. It sounds both silly and pretentious to write that in French.

>>12234041
How many fucking seats do you have that you're the only cook? It can't be more than 15.

>>12234057
I thought his carrot and celeriac dish sounded much more pretentious. I'd personally just say soup de [whatever fucking fish you're using], but calling it Bouillabaise would just be false advertising.

>>12234066
>calling it Bouillabaise would just be false advertising
Fair enough. The carrot dish naming is pretty over the top, but at least those are specific culinary terms. Translating „fish soup“ is borderline paeudery.

>>12234060
Yeah we have 18 seats

>>12234081
Soupe de poisson is a specific type of soup made with smelts, monkfish, fennel, orange, and saffron. At least from my research.
The carrot and celeriac dish is just called salade crudités.

>>12234104
Or wait most recipes use cod, I use monkfish.

>>12234045

>worried about doing something that's been done to death
>makes post about a beet salad

bro.. lol.

>>12234096
18 seats is kind of pushing it for one guy, especially if you fill up all at once like most brunch places and have to do meat/cheese boards on top of cooking. I get that people who go out to a wine bar are usually taking their time/drinking, but it seems like you must get fucked on almost a daily basis. I was alone a couple Sunday night's ago and had 20 people walk in on 8 tables, with 20 minutes between the first and last ticket, and I got absolutely wrecked.

>>12234117
That wasn’t OP. I know beet salad is trite in most places with a culinary culture. Doesn’t make it not tasty though.

>>12234117
You can still do classic shit with flavors that work well together, but plating it like you're a character in American Psycho is pushing it unless you work at a country club where a club sandwich costs more than it would from a Manhattan Hilton room service menu.

>>12234124

beet salad is never not good. it's just boring and it always sells and it's always fine.

>>12234104
It‘s not, anon. Soupe de poisson is literally just „fish soup“. It‘s no more or less specific than the latter in English. Hence my remarks.

>>12234123
We don’t get so many cheese boards during brunch. But they do fuck up my flow royally if they come in during the rush. Been searching for a prep cook to fill in the gaps a bit.
In that weird twilight zone of having 1.5 person’s worth of work.

>>12234158
Look up soupe de poisson. You will see that in America at least, it very much refers to a particular preparation.

>>12234176

>slice and portion meats/cheeses, put meats between wax paper and wrap tightly so they dont dry out
>preemptively make 3-4 cheese boards

wow, so difficult.

>>12234158
The actual dish is called Soupe de Poisson à la Sétoise but in America we shorten that.

>>12234189
No thanks that would result in inferior product. Fridge space is very much at a premium too.

>>12234193
Ah, that makes more sense.

>>12234189
We have a large cheese and meat selection so composing the boards prior wouldn’t do too much for me unless I could see the future. Still working on that

I personally love serving dinosaur French dishes. I would have killed someone to work at les halles.

>>12234203
>that would result in inferior product
Anon, they precut cheese in two star Michelins, you‘re trying a bit too hard with your Gordon Ramsay impression.

>>12234203

>portioning ahead of time results in inferior product

okay. if you make 3-4 boards and wrap them tightly so all you have to do is put pickles and shit on them so that your guests dont have to wait 25 minutes for a cheese board that seems well worth the slight trade-off in quality to avoid yourself some embarrassment.

>>12234213

that makes more sense. why are you double replying? are you not the same person? there's got to be a way to streamline your production, but hey, you're the one getting backed up on dang ol' cheese boards so i guess you know best.

>>12234176
We've been training our dishwashers to do boards when we're busy. Still usually need to slice the fruit and more decorative shit, and generally fancy it up a bit before sending it out, but it's honestly a life saver.
>>12234189
Kek, no.The place I work has 100 seats more than OP and we've tried that. 3-4 pre-made cheese boards for a place with 18 seats is retarded.

>>12234226
Did you even see the episode where he goes back to work the dinner rush after getting famous? The entire kitchen was speaking Spanish.

>>12234231

retarded as in too much or not enough? i don't fucking know, man, if it's not enough, make more. if it's too much, make less.

you're falling behind because you're cutting fruit and garnish to order. if your station is truly set up, you should be able to work it without needing a knife.

but yes, dishwashers on cheeseboard duty is a fantastic solution if OP has a dishwasher (which i doubt).

>>12234235
He states so in that very book. I give zero shits I’d learn Spanish. Plus, his charcutier and butcher were white guys and that’s what I’d want to be doing.

>>12234229
The cheeses are already portioned individually, but not sliced. So I have small chunks of wrapped cheeses ready but they need to be sliced to order. I also vac pack my sliced meats and pates already portioned too. It’s as streamlined as it can be at least as far as I can see.

>>12234249
I do have a dishie but she’s 16 so she can’t cut shit. I disagree about the knife though. Have you worked a garde manger station before? Totally need a knife for that.

>>12234249
>if your station is truly set up, you should be able to work it without needing a knife
I'm the anon you replied to and 3 pre-made meat/cheese boards is overkill for a place 5 times the size of OP's. Half the stuff on the boards isn't even supposed to be chilled, so you'd have to add it to order anyway, and most fruit looks like shit if you don't cut it to order. We cut and portion our cheese daily, so that's ready to go, but stuff like prosciutto just isn't as good even if it's sliced only a couple hours earlier, and if you wrap the boards tight they're going to get fucked up anyway when you're trying to pull off all the wrap.

I think I fall behind with the boards because they have a very different timing from all of my brunch plates. Most of my brunch plates require oven time or in the case of the waffles, griddle time. The boards take a bit more time. I just need to git gud

>meticulously cooking and plating food just for someone else to gobble it down and turn it into shit
Is this the ultimate form of cuckoldry? Why yes, yes it is.

>>12234286
Can confirm all of that is true. Although, vacuum packing prosciutto (we use jambon de Bayonne) keeps the freshness very well as long as you layer with parchment paper. If I could have my meat slicer as part of my station so I could slice it to order that would be dope. Don’t have the room for it though it’s a beast.

>>12234307
Unironically true.

>>12234286

specifically which fruit can't you cut ahead of time?

>>12234279

>have i worked a garde manger station before

lol. yes. specifically which components can't be cut ahead of time? dude i shuck my oysters ahead of time if we're selling them as amuse bouche or on menu (not an oyster bar), i don't like fucking around with bullshit during service.

garde manger is just assembling pre-made things. in pic related i chose to break down the butterclams to order because guests like watching it and because they're kinda hard to come by so wasting them is a shame, plus they stay alive for a while out of water.

>>12234315
I'd imagine vacuum packing it would be just fine. We have our meat slicer and a little reach in in a back room with a prep table where we do all our boards, so unless we have someone do start/make them someone literally has to leave the line, which is lethal during a rush, but we only have so much space. (Also us jambon de Bayonne, along with San Daniele Prosciutto - and some passable Canadian stuff if we get low on one or the other.)
>>12234328
>specifically which fruit can't you cut ahead of time?
Pear and apple?

>>12234328
The cheeses should not be bite sized before service. I don’t cut much else except gooseberries, poached fingerlings for the duck confit dish and baguette slices for the boards.

>>12234328
>that unevenly sliced radish

Brush up on your mandolining mang

>>12234349
>Pear and apple?
Pear of Deez nuts on your chin

>>12234375
Oh shit don’t do my man in like that

>>12234349

hold apples in ice water with citric acid or in sprite, same with pears. sure, avocado and banana, i will give you those ones.

>>12234363

how come? literally what's the difference if they're in an airtight deli?

>>12234371

i know, i know.. and that errant celery leaf on the right. point being, none of that shit is being done to order and there's like ten components on that dish.

This guy rolls into your joint, slaps your ass and asks „Voulez vous manger mon coq noir ce soir?“

What do you do?

>>12234382
>hold apples in ice water with citric acid or in sprite
And then you're putting wet shit on a wooden board (not to mention serving sugar water flavored "fresh" fruit). It's literally faster to cut it to order rather than dry it off.

>>12234391
Plan for a "gang bang."

>>12234391
"non"

>>12234389
Yeah I don’t have that complicated of a mise. When it’s dinner service and I’m doing mostly boards the flow is fine. I get ducked up with the mix of brunch and boards.

>>12234398

you're cute because you think you know what you're talking about but you don't. if you don't use mise trays with a fat stack of c-folds, you are never gonna make it.

>pick up fruit
>pick up knife
>cut fruit
>place fruit on board
>put fruit back
>put knife back
>run risk of cutting yourself if somebody asks you something or you're in a rush and make a mistake

vs

>grab fruit
>place on tray on napkin with all the other shit you're already putting on the tray
>put on tray
>zero risk of injury

you're just making more work for yourself and it adds up over time

>>12234391
HON HON HON BIEN SUR

>>12234399
It‘s gángue bángue, you philistine.

>>12234411
Not always true though. You can’t hold strawb fans for instance. You can totally taste if a strawb has been sitting sliced for a while.
Also you’re just going to have to eventually stick up your cfolds again.
It’s great you work in a place with super fussy plating where you have 20 quart containers as your station, but not everyone makes that kind of food and there’s plenty of legit strategies that rely on using a knife on your station.

>>12234307
Imagine cooking for your daughter.

>>12234411
>you think you know what you're talking about but you don't
No need to be rude. I didn't stage at a Michelin starred place, but I'm still lead line cook and faster than my chef. We simply don't have the people or space to prep everything like that, and we're unpredictable as fuck so things end up going to waste when we go overboard on prep that wont last more than a night.

At least I'm experienced enough to know how to use a knife without cutting myself
every time anyone tries talking to me.

>>12234431

>fanning a strawberry in the current year
>making a strawberry rose in the current year
>lemon crowns in the current year
>pepper mill pattern on plate in the current year
>orchids in the current year
>parsley all over a plate in the current year
>parmesan crisps in the current year

also: you change your c-fold every time, brother.

>>12234450
Yeah the cutting yourself part made me laugh

>>12234456
Wasteful bourgeoise bull honkey.

My point about sliced strawberries stands.

>>12234456
>greentext
>t. guy who serves crudites in a martini glass

>>12234450

you're so arrogant, that's what i'm getting at. your way is best way, your way can't be improved, you're faster than the chef, there's no possible way to be more efficient, yet you get jammed up on cheeseboards.

you're full of fuckin excuses, mate.

>>12234466
That’s not OP

>>12234471
You’re a poser. I can tell.

>>12234464

you know what? i'll give you the sliced strawberries. fanned strawberries are fucking gay, though.

>>12234460

accidents happen, that's why they're called accidents. you look up for one second and whatever youre cutting rolls and oops, now you need to go grab the superglue and sanitize everything.

>>12234471
>just pre make the cheese boards for a cheese menu of 15 cheeses and 10 meats!
>just preslice your fruit it doesn’t change anything!
>lol why don’t you just waste paper towels instead of cutting your fruit fresh?
>a knife on the line are you trying to kill yourself??

You’re the arrogant prick who doesn’t know what he’s talking about. I gave you a shot.

>>12234471
I'm not arrogant, I'm just telling it like it is. If we were big enough to have titles I'd be the sous chef, as I basically run the kitchen when I'm there, and every day we try to streamline and make things more efficient. I've tried all the things you've suggested and they weren't more efficient, or came at a significant loss in quality. I'm well aware that I don't know everything, but boards can absolutely kill you during a rush if you're understaffed.

>>12234493
That’s why if you look up you stop cutting you retard.

>>12234493
>the absolute state of knifelets

>>12234493
>you can‘t bleed on your customers‘ food! it‘s unsanitary!!!!

>>12234493
Strawb fans are not just for looks, with a fanned strawb I can give the customer 8 thin slices in one attractive piece instead of a sloppy pile or worse, a solid berry that they would be able to get maybe 4 slices out of with their table knives.
Having all of those neat slices is great for a cheese board where you want to sample different combos.

>>12234539
>being so jewish you literally split berries
Nigga, just put some more strawbs on the plate.

>>12234500

your reading comprehension is severely lacking and you're a colossal faggot. i said i was wrong when informed about the massive selection of meats and cheeses, and having a knife on the line means your station isn't set up, with the added bonus of it being 100% impossible to cut yourself if you're not using a knife.

your inefficiency is probably super impressive. you would have a bad time if i were in charge of you.

>caring about throwing c-folds away

they cost $0.01 a piece, which is far cheaper than the amount of time you're wasting doing THE SAME TASK multiple times per night when you could've just done it all at once.

>>12234539

couldn't you just quarter them?

>>12234558
You aren’t in charge of shit and I’d have nothing to fear from you.
You’re just plain wrong about the knives on station. Do you precut all of your bread too?
>>12234548
I usually give 3. They are the wild strawbs so a little smaller than the big boys. You don’t need a lot.

>>12234558
>the added bonus of it being 100% impossible to cut yourself if you're not using a knife
Are you that same autist who goes into every Taco Bell thread and insists that it's impossible that some people are actually better drivers with a little liquor in their system?

>>12234607
My aunt was killed by a drunk driver who swore up and down he’s usually a great driver when drunk.
I hope you don’t kill anyone, but if you do I hope you fucking live.

>>12234600

depends on the bread, but yeah, generally. why wouldn't you? although i don't work at places that do bottomless bread baskets so idk about how it's done there.

you're fixated on the knife itself and not what it represents, meaning it's indicative of the fact that you're not as set up as you could be. it's so weird how stubborn you are that you can't even comprehend not needing a knife during service.

>>12234687
You’re the one who can’t conceive of using a knife to cut cheeses and fruit to order at a place that focuses on cheese boards. Go ahead, precut all of your Brie and epoisse my dude.
You don’t know, but you think you do.

>>12234687
We bake all of our bread and I don’t want to waste any. Plus I’m fast enough to slice it fresh.

>>12234607
>Are you that same autist who goes into every Taco Bell thread and insists that it's impossible that some people are actually better drivers with a little liquor in their system?

Nope.
I think what you state is possible, but vanishingly unlikely. I think it's far more likely that the persons claiming that are, whether they realize it themselves, full of shit.

>>12234735

nigga you keep moving the goalposts. i can fully comprehend doing things to order that absolutely have to be done to order; most things do not need to be done to order.

you or whoever was getting backed up on CHEESE BOARDS of all things, and i'm trying to tell you there's got to be a better system.

>yeah, that's just the way it is! it's gonna take a while!

that doesn't work for me, nor should it work for you. gif related has more sense than you do.

>>12234735
>serving Époisses out in the open
Do Americans really do this?

>>12234755
>you or whoever
Pretty sure there are 3 or 4 people calling you on your bullshit.

>>12234328
>Pre shucking oysters for service

You’re a fucking hack then

>>12234762

>3 or 4 slow-ass, unorganized line cooks

that's very likely. it's hard to have a linear argument like this.

>>12234744

that's great. again, it depends on what your'e using it for, whether it's busy or not, whatever. it truly is amazing how most people need to be told what to do, like there's no higher thought going on in most people's heads.

>if it's going to be busy, pre-cut bread
>if slow, do it to order

everything isn't an absolute but you can always be more efficient

>>12234771

>shuck roughly the amount of oysters needed for the 5 hour service
>put them on ice
>eat what's left at the end of the night if any
>still tastes exactly the same

>>12234791
If it doesn‘t contract from lemon or vinegar it‘s not fresh enough, you absolute nigger.

>>12234755
I get backed up on CHEESE BOARDS only when I’m also running BRUNCH. You know, the asshole of all meals filled with eggs and waffles? How about you read the thread you pseudocook
If I’m just making boards I run that shit. If I’m just doing brunch, I run that shit.
The combo of the two is what fucks me up sometimes, partly because I only have so much room in my top cooler with all of my mise. Partly because I need to git gud.

>>12234791
Pleb fucking confirmed.

>>12234757
What do you mean out in the open?

>>12234791
If I saw you doing that I’d fire you on the spot.

>>12234807

>still has the same bite/texture
>same flavor

if it were an oyster house it's a different story, but when i was alternating between plating oysters, making/plating 1st/2nd courses, and firing/plating souffles for the tasting menu as well as a la carte cold side things/desserts, shucking oysters to order didn't work for me cause of massive cross contamination issues and the fact that you have to pull out the oyster kit every time and then wipe everything down thoroughly.

i've never seen an oyster move/contract, are you forrealsies? scallops, yeah, but never oysters.

>>12234826
A chunk of fresh Époisses usually fills a medium sized room with aromas of rotting septic tank within 30-50 seconds. It‘s rarely served at establishments for that precise reason.

>>12234848
You have shit standards anon. You should have just been faster and not give your customers old oysters. I can’t believe your chef let you do that. What a hack. Anything past 10 mins is an old oyster.

>>12234862
It doesn’t smell that bad. But we are a cheese shop so maybe I’m nose blind to it by now. It’s my favorite cheese

>>12234848
>i've never seen an oyster move/contract
>this person serves oysters

>>12234848
If you couldn’t do it fresh you should have had the person in charge take it off the menu. Instead you chose to compromise the quality of the product.

Good job!

>>12234870
>>12234818
>>12234842


agree to disagree, except about being faster. of course i should have just been faster, you can always be faster.

i highly doubt you could tell the difference (especially once dressed up).

>>12233592
Quart containers are incredibly cheap from your local restaurant supply outlet, just ask the chef to pay the $20 for a year supply

>>12234872
It does, they vacuum seal it in a separate container in fromageries here because of the smell. But good taste. I‘m more of a Cabrales man myself.

>>12234888
>you can’t even tell!
The shitter’s Hail Mary

>>12234882

so you take MAYBE a 10% hit in quality for a 95% increase in efficiency.. that's a good call.

>>12234880

ive both eaten and shucked thousands of them in the PNW, even some fresh out of a bay. even some YUGE ones that were forgotten about and were like a pound a piece. never have i seen an oyster move.

>>12234888
>Hopefully this mignonette will cover up the fact that I’m serving old oysters

>>12234902
That ain’t it chief

>>12234900

if you can't tell then what's the difference, anon? aside from triggering your autism

>>12234812

>choo-choo, here comes the excuse train
>again

wew. cant you have a hotel pan with ice for more mise?

>>12234915
No I don’t have the space. How about you just have some humility and admit you’re wrong about this because you don’t have any experience with this particular application ?

>>12234915
You can tell though. You’re trying to convince yourself otherwise. As a New Englander I’m fucking offended

>>12234934

i'm really not, i'd always slurp whatever was left after service and they were right as rain. but that makes sense for you because atlantic oysters are trash anyway, anon.

>>12234926

i'm too stubborn. it would keep me up at night, i'd figure something out.. obviously i don't know your exact situation but there's always a way. even little things, like one less motion here and there adds up massively over time.

>>12234915
>if I can't tell then what's the difference
FTFY, you absolute disgrace.

>>12234957

after eating thousands of the slurpy bois, i trust my judgment as to what an oyster should taste like. if i, as a person who makes food for a living, can't tell the difference, then i highly doubt the person eating it can.

i'd love to do a blind taste test with a dozen oysters with you fags to see if you could guess which was which.

>>12234951
I feel bad for your customers. You shouldn’t be serving oysters if they’re not shocked order and that’s just a fact. You can try and convince yourself otherwise are you like. Truth is if your customers knew they be pissed and with good reason.

>>12234993

>it's a fact
>they'd be pissed with good reason

why?

>>12234987
You see it’s very simple you have shit taste and you have a shit chef for letting you do that

>>12235001
Because your oysters aren’t fresh you retard.

>>12234987
>my palate is the supreme objective arbiter of taste because I cook and shiet
Jesus Christ, abolishing slavery was a mistake.

>>12234987
Anything past an hour and even a basic oyster lover would be able to tell especially side by side with fresh shucked.
Sorry your palate is fucked from ciggys bud

>>12235002
>>12235004

>>12235004
>>12235002

you're both arguing from the point that it's just what you've been told, and i'm arguing from the point of it's something i've done and have experienced. it's not ideal, i'm not saying it's ideal; i'm saying you can take small hits in quality and have your product still meet the standards of being "good enough" (imo 90% of perfect is "good enough", anything less doesn't work for me) if it streamlines production significantly.

forgive me for not taking your opinions seriously.

>>12235010

>do something for a living
>have lots of experience with something
>it's totally unreasonable to think your opinion is better than somebody lacking experience

okay

>>12234951
Yeah we don’t have that certain je ne sais quois that all of the Fukishima radiation brings

>>12235032
More like

>not fast enough or clean enough to serve the product properly
>instead convinces himself that his shortcut is just as good

Like I said, they should not have been on your menu. You should be ashamed.

>>12235032
>good enough
>you can’t tell!
>I’m the professional here my opinion good

You are by definition, a hack cook.

>>12235032
Do you eat oysters for a living, you dense faggot? Because anyone with enough experience can tell the taste difference of pre-shacked iced shit and fresh to table goodness. That‘s the whole fucking reason people come directly to oyster farms in the first place.
>b-but no mommy I swear it‘s the same thing because I‘m too retarded to do something 18 year old waiters in Paris can
Fucking neck yourself.

>>12235032
How about my experience as a raw bar cook. You served hours old oysters and covered that fact up with vinegar. That’s some lazy hacky bullshit. No matter how much you try to convince yourself that it was “good enough”.

>>12235032
>t. the eternal boomer from Kitchen Nightmares

>>12235032
>It’s fresh frozen!

>>12233988
Still waiting on that beet sorbet there bruh

>>12235038
>>12235049
>>12235062
>>12235075
>>12235092
>>12235096
>>12235101

holy shit, the collective assblasting is remarkable.

the question remains: if it's just as good, what's the difference? you fags shouldn't talk about things you have no experience with, it just makes you look stupid.

and i don't think it was with mignonette or vinegar, and it wasn't covering anything up. it got served with as such regardless of fresh or pre. it was with some kind of bubbles, maybe coconut/gingerbeer/espelette bubbles? idk lads this was some time ago, out of necessity in the instances of exceptionally busy services.

zero difference.

>>12235129

I got you senpai.

>100mL yuzu

Could be replaced with other citrus. You heat the water/sugar, then add beet/yuzu/glucose syrup and finally whisk in bloomed gelatin.

Sorry, ive been arguing about oysters for the last two hours

>>12235151

pretty sure it's "gold" bloom strength; if not gold, then platinum.

>>12234862
Pretty sure that anon was referring to the fact that unpasteurized cheeses aged less than 60 days aren't allowed to be sold in the US, so no Époisses.

>>12235131
>N-NO IT‘S JUST AS GOOD!!!
>ZERO DIFFERENCE I SWEAR!!!
>LMAO UMAD JIMMIES RUSTLED!!!

>>12235176

>N-NO, IT'S NOT AS GOOD!!!
>THERE'S A BIG DIFFERENCE, I SWEAR!!!
>RAHHHH I AM SO MAD!!!

the absolute state of

>(You)

>>12235131
It’s not just as good. I’m telling you that as a raw bar cook. I shuck hundreds of oysters a day and I can shuck a dozen faster than you can tie your ducking shoes. You have just convinced yourself that your shortcut was acceptable because your self esteem is really fragile.

Also which is it, 90% or just as good?
Because I bet you weren’t giving your customers 10% off for the drop in quality. And you’re being very generous to yourself with the 90%.

>>12235151
God I love that chef chicken scratch made me giggle, you’re the real deal m8

>>12235167
You mean to say that the epoisse I get is less stinky than real epoisse?!
Fuck me.

>>12233839
simple, rustic

>>12235193
>OH NO NO NO NO I bussed trays in Seattle I KNOW things
>I have eaten hundreds of preshucked leftovers so I KNOW there‘s no difference

>>12235208
Yeah, I think they make pasteurized "epoisses", but from everything I've heard it's nothing like the original.

>>12235131
You should have cut time with something else, not raw protein. Are you the guy who suggested salting the beef for carpaccio months back? Because that was another shitty idea that sounds like one of yours.

>>12235208
imagine l‘odeur

>>12235131
>all of these cooks telling me my shortcut is lazy has only strengthened my resolve

Stubborn immature hack of a cook.

>>12235197

in the application it was absolutely acceptable; literally indiscernible when dressed and the difference was marginal shooting them plain.

it's a trade-off, you can cheat something nobody will ever know about to avoid hiccups in production or you can go ahead and cause food to take noticeably longer for the entire restaurant because you have to stop what you're doing and shuck oysters every ten minutes then sanitize your station/wash hands, because then you do have to start comping shit if food isn't going out.

it's not even just the oysters; my point was if your bread's not cut, if your oysters aren't shucked, if your apples aren't sliced, if your cheese isn't portioned, if your foie isn't scored, if your tartare isn't portioned, etc., everything adds up and you're fucked.

>>12235201

i'm also left-handed. the recipe is good, though.

>>12235151
Ever used xanthan gun for sorbet? Can give it a really cool springy texture depending on how much is used. I’ve done that to make pineapple sorbet and we didn’t have to use heat at all, keeping the aromatic compounds intact.

>>12235250
If you’re shucking oysters every ten minutes you should have a prep cook do it. If you can’t handle it, it shouldn’t be on the menu. Stop making excuses for inferior product.

>>12235250
>he precuts his tartare as well

Holy fuck it just keeps going.

>>12235250
>THERE‘S ABSOLUTELY NO DIFFERENCE I SWEAR ON ME MUM
>AND IF YOU SMOTHER THEM IN VINEGAR THERE‘S DEFINITELY 100% NO DIFFERENCE

>>12233609
add more french words and you can up the price faggot

>>12235267

>he grinds it instead of mincing it by hand ahead of time

gross. also, grinding raw meat to order? during service? thanks, now i feel completely vindicated in my obstinance.

>>12235262

this is the same as if you were trying to tell me the sky wasn't blue even though i've seen the sky and know that it's blue. zero difference.

>>12235252

yeah absolutely, either xanthan or pic related if not using gelatin to keep it vegan.

>>12235250
>difference was marginal
This marginal difference is why people come for fresh oysters to restaurants in the first place, retard. If there is no difference between your product and shit that gets delivered on ice to rural flyoverland, then what the fuck is the point of you?

>>12235318

you realize any raw oyster you consume was alive very shortly prior to you eating it, right? doesn't matter if you're in flyoverland or on a coast because they overnight them alive.

when you get them on the coast, they get delivered on ice in an identical way.

>>12235299
I cut to order with a very sharp knife because I know to set my knife down if I have to talk to somebody.

>>12235330
>produce shelved on ice stays stays identical to fresh
Okay, we‘re reching levels of cope that shouldn‘t even be possible.

>>12235299
You’re a low effort hack who uses people’s horror as some sort of contrarian confirmation.
Maybe you’re wrong and all of the cooks on here are rightly horrified, especially the raw bar cook who you keep making excuses to.
Maybe you convinced yourself it was ok to serve hours old oysters. A decent chef would have fired you.

>>12235330
Yeah except for your customers apparently. They might be getting oysters that have been dead for four hours or more

>>12235335

why wouldn't you just do it each day before service? lmao.

>>12235348

you can go ahead and admit you have no idea as to what you're talking about. oysters are sealed until they die after a few days or when they die after you open them.

>>12235366
An oyster pulled fresh from the ocean tastes better than one that has been on ice for 4 days.

>>12235366
Because I’m not a hack cook and I make food that people travel across the state to eat. You shit out hours old oysters for a country club somewhere. Or you used to anyways.

>>12235366
>oysters are sealed until they die after a few days
Yes, you colossal moron, they literally start dieing the moment you take them out of the water until they finally die and become inedible 3-4 days later. Are you unironically to retarded to understand that a 2 day old oyster isn‘t as fresh as the one that‘s out of tank for a few hours? How the fuck are you a cook anywhere?

>>12235356

i'm just not convinced that the difference is worth making a huge deal over. maybe i'll go buy a dozen oysters tomorrow and make a thread and we can continue the argument and i'll either concede that i was wholly and arrogantly wrong, or that the difference was marginal.

how's that sound, buddy?

>>12235378

you're not getting oysters fresh from the ocean. they hold them in bigass tanks, and if you're lucky, smaller tanks where you buy them (from a grocer or an oyster farm's restaurant).

oysters are fine for a couple days on ice. the difference is absolutely minimal, much moreso than what we're arguing about.

>>12235386

i get the benefits of shucking oysters to order, truly. why is there any benefit to not cutting tartare ahead of time?

>not enough time to oxididize, especially pressed down in a deli to get rid of any air pockets
>not enough time for airborne pathogen contamination to be an issue

i don't get it

>>12235426
As long as you aren’t mixing the tartar beforehand. As long as you are just mincing the beef, I don’t see an issue.

>>12235426
Sure, shuck a half dozen and leave them in your fridge for 4 hours. See if you don’t get a tacky feel and loss of freshness.

>>12235442
And if you truly think that’s just fine, please tell me the name of the restaurant you work at so I can make sure never to waste my money.

>>12235442

i'll get a dozen, and i'll shuck six of them. i'll eat a control freshie and a pre-shucked one every hour for six hours. i'll keep them in a pan on ice with plastic wrap to keep the fridge taste off of them.

i'll graciously admit i was wrong if that's the case

>>12235434

well yeah, that's implied.

>>12235468
We’ll see. I think you’re full of shit though.
Shucking oysters fresh is implied if they’re on a menu, so don’t try to play that card.

>>12235489

of course it does.. the oysters that have cause such controversy were used for amuse on tasting menu.

i just moved to nashville but i'm sure i can scrounge up some oysters here

>>12233531
Lose that worthless oil and give me some nut >:(

>>12235509
>nashville
Enjoy your plump septic tank gulf oysters. I pity you, I really do.

>>12235571

Im not eating raw gulf oysters, you butthole. Ill find east coast ones. Or are you the guy who thinks you cant find oysters held in live wells in flyover states from any region in the US? I could probably even get some pacifics, kumos, or shigokus cause taylor ships across the country.

>>12235698
>SEETHING for over 4 hours
That can‘t be healthy.

>>12233531
Slice them like carpaccio next time. Will look even better.