/ck/ - Food & Cooking

>>13687500
why don't you just go work in a kitchen for 10 minutes faggot

>>13687500
rendezvous ribs broils their ribs so they can keep up with volume
places sous vide steak and then sear it for doneness
you can't cook anything a day in advance unless you're just making stock, otherwise you might as well buy premade food

>>13687500
Depends on what style of food you want to do. If you're doing simple shit like burgers and steak the only prep work is shaping the burger (if you don't buy it in frozen) and cutting the slab of meat you get and putting it wrapped for cooking that week.
If you want to do high volumes of pasta its better to leave a boiling pot of water all day and cook it to order but if you want spaghetti or some shit only you can pre-cook it with vegetable oil lightly spread on it and just reheat in the microwave later with some water.

>>13687500
What do you mean? It's prep work obviously and depends on the style of cooking. They'll have things all prepped and ready to go. They won't reheat everything necessarily, but they'll have big pots of sauces going, like a basic tomato sauce, which can then we turned into lots of other sauces with minimal time and effort.

>>13687508
I gave up on my dream of working in a kitchen 6 years ago cause /ck/ told me it was horrible so I never have :(
>>13687617
The point about tomato sauce is exactly what i mean. How do restaurants decide which sauces they want to use and how do they know at which step do they substitute the sauces in place of the traditional recipe?
Would a restaurant use tomato sauce to cook bolognese or would they prepare a batch earlier?
Also for dishes that involve meat being cooked in some liquid or sauce for a long period of time, how can they cook those dishes in a restaurant environment? If i wanted to make a braised leg of lamb for example, would I cook everything in advance? Or maybe cook the leg in advance but cook it more when it was ordered?
>>13687519
>>13687512
ty anons

>>13687677
There's a reason people go at like 4 in the morning to do prep.

>>13687500
I've always heard the key to a restaurant is to make a menu that relies on a lot of similar ingredients or sauces so your prep at the beginning sets you up for everything easily.

>>13688797
This. It also cuts down on ingredient shrink or waste. It's one reason why Mexican restaurants do pretty well. Well that and the money laundering.

They just toss frozen shit in the oven

>>13687500
Wash all the potatoes before hand
Maybe peel some.

>>13687500
Kitchen i work in does a ton of pre-cooking for stuff in prep that morning. Rice and noodles and chicken breasts for certain things are cooked and portioned to the point that they only need to be tossing into a pan for a minute or so to be ready to serve.
A lot of stuff that is prepped and chilled is also par-cooked in the microwave too, which is something i personally think is stupid(really fucks with the texture of some things and definitely noticeable) but the alternative would be sitting in an oven for 25 minutes instead of 12, and for a menu that is specced to have order turned over in under 20 minutes, its obviously something that needs to be done.

>>13687500
Food prep. Half cook everything you can and have shit ready to go in the pan to finish cooking to exactly where you want it by fully heating it up and not a minute longer, then get it on a plate and out to the customer.

>>13689613
20 minutes is too fast. People need time to drink their first glass of wine and eat bread.

>>13689630
If the order is structured with an app, theres usually leeway on using chef mic. Most people dont order apps tho.

>>13689651
Bread is complimentary at any restaurant worth going to.

>>13689662
>t. lardass

>>13689968
Nah a good restaurant will serve fresh homemade baguette and a house salad and then smaller portions on the entree. A light dessert and espresso can be optional though.

>>13690031
>My family and myself enjoy spoiling ourselves every few days and going out to a delicious and home made meal from olive garden or red lobster... The wonderful staff greets us so warmly, and serves us delicious artisan breads while the chefs prepare to order whatever we request. I truly am a foodie and know what the fuck i'm talking about.
Sure thing buddy. Do they offer valet parking for your mobility scooter too?

>>13687500
You prep as much as you can and you work in batches
70% of your meal is already done before you walk in

>>13687500
Long story short: everything in a restaurant is streamlined as much that you don't really have to cook much. Basically, most things are 80% cooked before you even show up (especially appetizers) and the rest is re-heating them in a way that finishes cooking them.

If you want to see how a kitchen works without visiting one, look at industrial assembly line setups and swap out nuts & bolts with food

>>13687512
Steakhouses use steam ovens more often. Think a convection oven with an internal humidity of 100% set to 125F, so all the cuts are already to an unseared rare before service.

>>13691412
Really? I kinda figured they used basically a giant sous vide machine where everything is rare and then seared to people's preferred doneness

>>13687500
1.find a good recipe
2. Tweak it
3. Standardise it to keep a stable flavour and costs
4. See what should be done beforehand and arrange times for that
Example: Risotto
>Granny makes very good risotto
>Take her recipe and analyse it; Do I need to change something so it appeals to general masses?
>Once changes have being done you write down the recipe to serve as a model
>calculate the cost of the dish, if it is too high then change it further to either bring the price down or make people willing to pay extra for it
>Ask what you can do to make production faster; you can precook Risotto and keep it in the fridge, then once an order arrives you finish adding the rest of the liquid, cheese and butter
>Start production and add it to the menu, making sure to stick as close to the recipe as possible
>???
>profit

>>13688797
>>13688802


See Cheesecake factory and wings joints where they stretchnthe 200 different flavor via mix and match

>>13688797
If you want a bad but successful restaurant then yes, but try to pull that in a high-end crowd and you won’t last six months

>>13691599
>If you want a bad but successful restaurant then yes, but try to pull that in a high-end crowd and you won’t last six months

>>13691667
Cheap tactics like that only work on the stupid masses (so lots of money), if you aim for a more cultured market then those same tactics will make you very unpopular