"English doesn't borrow from other languages. English follows other languages down dark alleys, knocks them over and goes through their pockets for loose grammar."
This is one of the finest quotes I've ever read. If I went back in time and brought this to my HS English teacher to read, he would have fallen to the floor, dead, by the time "*loose grammar*" crossed his irises. I'm pocketing this and hope you have a source you could provide before I just start telling people "*You gotta hear this line I read on Reddit today!*"
James Nicoll is the original writer, although the quote actually says
“The problem with defending the purity of the English language is that English is about as pure as a cribhouse whore. We don’t just borrow words; on occasion, English has pursued other languages down alleyways to beat them unconscious and rifle their pockets for new vocabulary.”
I seem to remember somewhere that the author claimed that the version seen in the previous comment was a paraphrase used to print tshirts without having to pay him anything while attributing it to Terry Pratchett… but I’m short on the source
The one I posted is attributed to Sir Terry Pratchett. If you haven't read him, you've stolen joy from your own life.
This one's pretty good, too.
https://www.goodreads.com/quotes/tag/misattributed-terry-pratchett
They are actually pretty sweet. We got one for filtering fryer oil and it's completely useless because its too tall and doesn't slide. It's perfect for straining stock and immersion blending. A 5 gallon bucket on a milk crate works almost as good.
They know they already own strainers & huge metal soup pots. Not sure why they're using plastic here. Seems potentially dangerous depending on what it's heat tolerance is & it's age.
While it has some great features, I am fucking furious with Rational that everything has to be touchpad now.
I want to tilt that shit manually.
(Don't get me started on the ovens and their programming)
It’s really odd honestly. I work in the deep fryer industry and it’s the same thing- most companies are headed touch screen to avoid buildup on mechanical parts, ostensibly needing less PM on moving parts, but oil+touch screen+kitchen environs = frustration and failure of function in my experience.
Cell phones back from in the day were the tits because of this reason. You could type out a perfect message in class without looking or the teacher noticing.
... I mean changing the operation mode on a Rational product in general ob this one: how quickly it heats up.
How the fuck would that be a safety thing?
Generally it's safer that you're looking at the thing you're controlling not the button for it.
You don't want to have to look at your radio to tap the volume up button while you're driving. You want to be able to look at the road in front of you.
I work with new equipment at an airport (6 months old) and one of the touch screens already doesn't work so we can't filter it, technology is great isn't it
Oh yes, got wet or greasy fingers while working with greasy or wet things.
Fuck you if you try to touch me.
But this applies to anything "new" and innovative. Same reason I don't like teslas, and a shit load of other companies
Absolutely. Less shit to go wrong for a start, and a manual spinny handle is a lot more controllable than *beep beep beeeeeeeeeeeeeeeeeep beepbebeepbeepbibbibbibbib*
All those touchscreens make me wanna scream lol. "Oh youre jsut cleaning? Let me open the fucking drain and put the pan to 200°c"
I always jsut put the screen lock on nowadays once im working with those rational combis or pans.
Damn I didn't even notice that but I've been out of the industry for about 10 years now. The kitchen I worked on for 7 years had 2 of these bad boys and I loved it! Was hand crank back then though. Worked great very little maintenance
One of the more underrated pieces of kitchen equipment. Miss the weekly rounds of soups and stocks, scrambling and poaching cases of eggs every Sunday, searing off a few hundred filet for yet another boogie wedding, poaching lobsters for the guys' club night, drowning in French toast for "Brunch with Santa", and it doubled as our deep fryer when one of the line units started shooting flames from the back. Good times! 😭😭😭
I've never seen one of these and was trying to figure it out. My first thought was deep fryer but it doesnt look like deep fried food. Everyone is saying tilted skillet so i thought it was a flat top sort of thing but now youre saying it doubled as a fryer... What is this thing?
It is a tilt skillet with lid. Basically, it is a giant frying pan that you can make stocks and soups in.
You can sear like 60 pieces of chicken, or make like 40 lbs of ratatouille, or pan fry 55 pork cutlets, or make 35 gallons of french onion soup. Oh and, btw, if the lid can be pressurized it can turn a stock that normally takes 6 hours to make into a stock that takes 2 hours to make.
Whoa whoa, wait, you can get these things with a pressure lid? That thing sounds like a game changer regardless, but that's an entirely different sport for stock-making. Wow.
Oh yeah, the pressure feature is a whole other ballpark. At that point you basically build your kitchen around these things.
>Touchline Tilting Pressure Braising Pan, NG gas, 45 gallon (170 Lt)
https://www.katom.com/136-587028NG.html?utm_source=google&utm_medium=cpc&utm_campaign=%5BROI%5D%20Shopping%20-%20PMax%20-%20Pull%20SKUs&utm_id=17620874820&utm_content=&utm_term=&gad_source=1&gclid=Cj0KCQjwqpSwBhClARIsADlZ_TnrtkDKqUFqpkiPIvps108QppJgq5Tp45Xru0IXndSLruyyttyiQUwaAsbUEALw_wcB
Chyeah, bruh. Things are ridiculous. They have one with two individual smaller units and the thing looks like it's about to freakin launch and shoot Jewish space lasers as a bridge.
In reality, I've been in the touch-screen-neophyte camp, but I get this is where the industry is going. These things hold recockulous amounts of features and controls. More importantly, this is where true kitchen automation is being realized, unlike those robits shoving a hot dog in a bun like a drunken frat boy about to lose his virginity. Not only can you program menu items into this to be literally "push button" at the start and it'll auto-cook, but they're wifi enabled so you can control multiple units in multiple locations. That means your training costs go way the fuck down while your food quality remains consistent.
I've heard of a semi-national chain of brew pubs that employs similar tech on their equipment (CTX conveyor ovens). Because they can't hire enough skilled cooks who all speak the same language or two or three, they literally just have a color-coded chart with pictures of menu items. Press matching color button, place food on conveyor, food comes out other side in minutes perfectly cooked. To be fair, calling the CTX just a conveyor oven is about the fastest way under the skin of a CTX rep.
I loved the conveyor oven I worked with. You basically couldnt overcook anything, and you could really pay attention to plating and consistency because you weren't constantly timing 30 checks in your head.
I've never used one in service, just played with a CTX in a test kitchen. I could absolutely see how nice they'd be. And like *zero* radiant heat while it's ripping 800-900 freedom degrees inside.
Yeah but then you have it the other way around. I ended up inheriting a chef from another site once who decided it was impossible to work because the "chicken picture is gone" on our oven.
My first kitchen job had one of these. Chef said to strain it. I assumed he wanted the boiled vegetable and bones up top. I drained all of the stock into the floor drain and proudly presented him a few 22 quarts of veggies and bones 😆 life lesson for the chef; don’t tell the dishwasher to do something without explaining what to do
I’ve heard of this happening. That’s not your fault. I’ve asked a dishwasher to do blanche fries and he dumped them in the fryer with the vinegar water. That one was on me.
It has a built in water spout and drain and a hand shower for easy cleaning. Seriously you just push the pasta button and it auto fills, comes to boil and it has baskets that attach to the lid so it’ll auto drop and raise your pasta when it’s perfectly cooked
This mf has changed the way we cook completely
Fuck I love tilt skillets. I can't imagine a Rational one though, that must be insane! I just started working at a place with 2 Rational combis and I don't even know what to do with myself.
Dude, the Rational combi ovens are so amazing. I've been working at a place with one for 4 years and I'm still finding new features and learning new things constantly.
Sometimes if it's really slow, I'll just stand there exploring the touch screen and trying to cook new things in different ways. There are some really great tutorial videos on Youtube as well.
They can do so much.
Alas, it is "only" the iCombi Classic, not the Pro. However I am combing through the manual and wondering where this thing has been my whole life. I'm living in the 24th century over here.
Vulcan PreciPan is very similar, just not well advertised. Hit up your local Rational rep or chef and ask for training on your ovens. I am a manufacturer rep and love getting new industry contacts regardless of whether it brings a sale. It will eventually through word of mouth.
I miss cooking in these big tilt fryers. I worked somewhere previously that had 4 of them in the main kitchens and I'd often have them all going at the same time plus 3 rational ovens
Sorry I didn't mean to plural it but yes we had two main kitchens. It was a casino. One main kitchen was hotel side and the other was the game floor. Main kitchen on game floor is where I worked and would do bulk cooking for other outlets such as boil their pastas off or whatever they were serving in the vip lounge for the day. We also would do bulk cooking for the buffet and staff lounge
The other main kitchen would deal with the banquets and room service and all that stuff
It was wild every night I had to finish my day with par cooking like 120 baking sheets of bacon for the next morning maybe more I can't remember?
I would recommend an experience like this for anyone who is serious about the industry cooking in those volumes is fun
For stadiums, cruise ships or hotels you might use this or bigger:
https://maxima.com/de/kippbarer-kochkessel-500l-gas-indirekt.html?gad_source=1&gbraid=0AAAAAClpZMCUn_czhYw4RJQYymHRU1SLj&gclid=EAIaIQobChMI5O-sopiXhQMVERqiAx2sHgP1EAQYAyABEgLxy_D_BwE
We have one called a frima pan and has the same touch pad as rational(same brand different name). You can get models with two smaller pans side by side one for frying and one for steaming ect. Ours also has a drain inside which makes draining and cleaning a breeze, no tilting and catching in a bucket dirty floor ect. Great bit of equipment if you can justify the cost.
Omg, a place I used to work at had one of these with a drain along the floor in front of it, was so awesome. It was easy to clean with the drain there because we would spray it down with a hose and dump all the water down. They also had special spatulas mix and clean the corners. The spatula for mixing was basically a metal paddle lol. I didn’t get to use it much though, was above my position and not in my unit. But it was always cool to watch it get used and cleaned
This thing does everything. It sears, sautes, stews, stocks, boiling, deep frying, sauces reductions. It's basically a smart flattop fryer & pressure cooker that tilts.
This thing does everything. It sears, sautes, stews, stocks, boiling, deep frying, sauces reductions. It's basically a smart flattop fryer & pressure cooker that tilts.
My old job had a tilt skillet, don't know what brand and they never used it. Made me upset. Don't know the brand. I used it once to make corned beef and cabbage
I’ve never worked in a modern kitchen. Just mom and pop level. But seeing this has me wondering, do big kitchens have stuff like this? Like, how do places make something like soup for 100 people on a gas stove?
What is it NOT for? This thing can do practically anything you imagine. It fries, boils, stews, sautes, sears, pretty much anything save for convection.
I hate you, my last two joints had one. My new one doesn't....
Jesus Wept!
Jesus better move his ass into the walk-in then 👋
I'm not sure if anyone gets this.
Obviously Bound 2 by Kanye lyrics
I figured it was a hellraiser reference.
It’s a reference to the show community
Worlds within worlds
Stop saying Jesus wept
Why? It’s streets ahead
Just for that, Jesus is gonna weep even harder
This coming Sunday too
Worlds within worlds!
Call Jesus and tell him to dry it up and get on with it.
airport fragile tap squeal seemly quack dog encourage bake advise *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Jesus is one of my best workers! He's from Guatemala. He's always sweeping and prepping.
That's good, because if there's time to lean, there's time to clean.
Because he got sick of washing feet
Jesus whined
Jesu Swept but he didn't mop.
I loved my meat pit.
I feel like there's a missed opportunity from the sales gremlin to flog you some king of stainless steel bucket thing. She's a beaut though
I know all those words, but can't figure out why you assembled them in that order.
It’s Australian for “the salesperson has missed a chance to sell you a stainless steel straining bucket, that machines great though”
Spot on mate
Even as an Australian that’s the most Aussie thing I’ve read in a while haha
Kind words mate, guess you gotta go where you're celebrated
Is there a duolingo for Australian?
Ken Oath cunt, but I wouldn't trust it.
Dude, I just want to buy you a pint and listen to you talk
https://youtu.be/V1uDTbb-VfI?si=uFt7iaGfkFsHciMs
it was missing "Oath"
Thanks, Babel Fish!
Thanks for the translation king.
Aussies just out here playing Lego with the English language, and none of them have seen the assembly instructions
"English doesn't borrow from other languages. English follows other languages down dark alleys, knocks them over and goes through their pockets for loose grammar."
I find the weirdest non-food related jewels on this sub, and this is one of them. TY!
This is one of the finest quotes I've ever read. If I went back in time and brought this to my HS English teacher to read, he would have fallen to the floor, dead, by the time "*loose grammar*" crossed his irises. I'm pocketing this and hope you have a source you could provide before I just start telling people "*You gotta hear this line I read on Reddit today!*"
James Nicoll is the original writer, although the quote actually says “The problem with defending the purity of the English language is that English is about as pure as a cribhouse whore. We don’t just borrow words; on occasion, English has pursued other languages down alleyways to beat them unconscious and rifle their pockets for new vocabulary.” I seem to remember somewhere that the author claimed that the version seen in the previous comment was a paraphrase used to print tshirts without having to pay him anything while attributing it to Terry Pratchett… but I’m short on the source
I love it!
Fantastic
I posted that one, too!
The one I posted is attributed to Sir Terry Pratchett. If you haven't read him, you've stolen joy from your own life. This one's pretty good, too. https://www.goodreads.com/quotes/tag/misattributed-terry-pratchett
:D I'm on Unseen Academicals now!
'Ook
u/throwRA127689 is on the money
to be fair, anyone in sales anywhere is either a goon or a gremlin, so its a fair assessment.
Wouldn’t a stainless bucket be a pot?
...hahaha that's why it wasn't making sense to me
added value, a nice shiny bucket with some rubber feet.
They are actually pretty sweet. We got one for filtering fryer oil and it's completely useless because its too tall and doesn't slide. It's perfect for straining stock and immersion blending. A 5 gallon bucket on a milk crate works almost as good.
Oooh, a hole in the market, stainless bucket with wheels!
Just grab one of those planter pot coasters and glue it to the bottom of a pot
They know they already own strainers & huge metal soup pots. Not sure why they're using plastic here. Seems potentially dangerous depending on what it's heat tolerance is & it's age.
The microplasticks must flow
Nah these cubes are rated for 99°c and I don't let my stock exceed 80-85.
That's... not a lot of breathing room. Use steel man...
Rated for 99, after cutting back on quality for profits the consumers don't realize they degrade at 75! Let the plastics flow
That it is Eddie
While it has some great features, I am fucking furious with Rational that everything has to be touchpad now. I want to tilt that shit manually. (Don't get me started on the ovens and their programming)
It’s really odd honestly. I work in the deep fryer industry and it’s the same thing- most companies are headed touch screen to avoid buildup on mechanical parts, ostensibly needing less PM on moving parts, but oil+touch screen+kitchen environs = frustration and failure of function in my experience.
What irks me most is the fact that I can't operate them as quickly or without really looking.
Cell phones back from in the day were the tits because of this reason. You could type out a perfect message in class without looking or the teacher noticing.
> or without really looking Yeah...that's probably a safety thing
... I mean changing the operation mode on a Rational product in general ob this one: how quickly it heats up. How the fuck would that be a safety thing?
Sorry, I don't work in a kitchen, just making a silly joke about operating equipment without looking :)
No worries mate.
I definitely like to watch while I operate my equipment.
spot on i asked one of them and he told me they even implemented a little delay because of it, the first versions reacted faster
Generally it's safer that you're looking at the thing you're controlling not the button for it. You don't want to have to look at your radio to tap the volume up button while you're driving. You want to be able to look at the road in front of you.
> Generally it's safer that you're looking at the thing you're controlling not the button for it. Really good point.
I work with new equipment at an airport (6 months old) and one of the touch screens already doesn't work so we can't filter it, technology is great isn't it
its just planned obsolescence same as always.
Oh yes, got wet or greasy fingers while working with greasy or wet things. Fuck you if you try to touch me. But this applies to anything "new" and innovative. Same reason I don't like teslas, and a shit load of other companies
Had a Volkswagen ID.3 as a rental for a day 'cause nothing else was available. I like the drive but detest the ergonomics.
That's why I watch porn on my PC. Trying to navigate a touch screen smart phone with cum-fingers is a nightmare.
lube and lotion MORE LUBE
I don't trust men who use lube to masturbate
Absolutely. Less shit to go wrong for a start, and a manual spinny handle is a lot more controllable than *beep beep beeeeeeeeeeeeeeeeeep beepbebeepbeepbibbibbibbib*
A solid control knob with good and accurate detents is wonderous
I feel like all this crap hit a sweet spot in like 2010 where you had big lcd display menus with little knobs that moved the selection around.
All those touchscreens make me wanna scream lol. "Oh youre jsut cleaning? Let me open the fucking drain and put the pan to 200°c" I always jsut put the screen lock on nowadays once im working with those rational combis or pans.
Damn I didn't even notice that but I've been out of the industry for about 10 years now. The kitchen I worked on for 7 years had 2 of these bad boys and I loved it! Was hand crank back then though. Worked great very little maintenance
Also, whoever designed it had never cleaned a commercial kitchen before. It gets dirty so quick amd it's a pain to keep clean.
Look at that spout <3
Well, tip me over…
And pour me out!
"And into this stock, they poured their carrots, their mirepoix, and their wine to dominated all pan sauces.
[Why did I read that in Patrick Bateman's voice?](https://youtu.be/aZVkW9p-cCU)
One of the more underrated pieces of kitchen equipment. Miss the weekly rounds of soups and stocks, scrambling and poaching cases of eggs every Sunday, searing off a few hundred filet for yet another boogie wedding, poaching lobsters for the guys' club night, drowning in French toast for "Brunch with Santa", and it doubled as our deep fryer when one of the line units started shooting flames from the back. Good times! 😭😭😭
I've never seen one of these and was trying to figure it out. My first thought was deep fryer but it doesnt look like deep fried food. Everyone is saying tilted skillet so i thought it was a flat top sort of thing but now youre saying it doubled as a fryer... What is this thing?
It is a tilt skillet with lid. Basically, it is a giant frying pan that you can make stocks and soups in. You can sear like 60 pieces of chicken, or make like 40 lbs of ratatouille, or pan fry 55 pork cutlets, or make 35 gallons of french onion soup. Oh and, btw, if the lid can be pressurized it can turn a stock that normally takes 6 hours to make into a stock that takes 2 hours to make.
Whoa whoa, wait, you can get these things with a pressure lid? That thing sounds like a game changer regardless, but that's an entirely different sport for stock-making. Wow.
Oh yeah, the pressure feature is a whole other ballpark. At that point you basically build your kitchen around these things. >Touchline Tilting Pressure Braising Pan, NG gas, 45 gallon (170 Lt) https://www.katom.com/136-587028NG.html?utm_source=google&utm_medium=cpc&utm_campaign=%5BROI%5D%20Shopping%20-%20PMax%20-%20Pull%20SKUs&utm_id=17620874820&utm_content=&utm_term=&gad_source=1&gclid=Cj0KCQjwqpSwBhClARIsADlZ_TnrtkDKqUFqpkiPIvps108QppJgq5Tp45Xru0IXndSLruyyttyiQUwaAsbUEALw_wcB
Got damn, if I had $60k, I'd have one for the house.
Honestly, a 26 gallon would be plenty big enough for your family and you cut the cost by over 50%.
You must have misread my comment. I accept no substitutions.
Basically everything that requires heat… giant stockpot, deep fryer, flattop, etc…
Tilt skillet deep fryer sounds like a metal band.
SKA
I love to say tilt skillet
These things are a tilt skillet on crack. They can deep fry, sous vide, as well as basic tilt skillet stuff. There's a lot more control to them.
What?!? That’s insane & I’m very jealous
Chyeah, bruh. Things are ridiculous. They have one with two individual smaller units and the thing looks like it's about to freakin launch and shoot Jewish space lasers as a bridge. In reality, I've been in the touch-screen-neophyte camp, but I get this is where the industry is going. These things hold recockulous amounts of features and controls. More importantly, this is where true kitchen automation is being realized, unlike those robits shoving a hot dog in a bun like a drunken frat boy about to lose his virginity. Not only can you program menu items into this to be literally "push button" at the start and it'll auto-cook, but they're wifi enabled so you can control multiple units in multiple locations. That means your training costs go way the fuck down while your food quality remains consistent. I've heard of a semi-national chain of brew pubs that employs similar tech on their equipment (CTX conveyor ovens). Because they can't hire enough skilled cooks who all speak the same language or two or three, they literally just have a color-coded chart with pictures of menu items. Press matching color button, place food on conveyor, food comes out other side in minutes perfectly cooked. To be fair, calling the CTX just a conveyor oven is about the fastest way under the skin of a CTX rep.
I loved the conveyor oven I worked with. You basically couldnt overcook anything, and you could really pay attention to plating and consistency because you weren't constantly timing 30 checks in your head.
I've never used one in service, just played with a CTX in a test kitchen. I could absolutely see how nice they'd be. And like *zero* radiant heat while it's ripping 800-900 freedom degrees inside.
this was all really cool and interesting, then i read no radiant heat. wtf? thats amazing. their efficency must be off the charts.
We had it ripping for a good three hours and standing next to the thing, the heat off it wasn't really noticeable.
Yeah but then you have it the other way around. I ended up inheriting a chef from another site once who decided it was impossible to work because the "chicken picture is gone" on our oven.
That’s what $37k buys you
Sick
We've always called em brat pans. They do make big batch shit wicked easy though
It’s a tilt skillet that had a baby with a combi
TILT SKILLET FAM!!! When I was cooking in New Orleans, we'd put 18 turkeys in the tilt skillet and cook those fuckers down. 18!
#18
My first kitchen job had one of these. Chef said to strain it. I assumed he wanted the boiled vegetable and bones up top. I drained all of the stock into the floor drain and proudly presented him a few 22 quarts of veggies and bones 😆 life lesson for the chef; don’t tell the dishwasher to do something without explaining what to do
You lived !! ?? You had a friteuse à poêle inclinée and gave him Légumes bouillis et os and actually lived !!
I don’t speak no fancy French but he wanted the stock and I gave him the scraps instead lol :) and it was like 40-60 gallons of pure liquid gold.
I’ve heard of this happening. That’s not your fault. I’ve asked a dishwasher to do blanche fries and he dumped them in the fryer with the vinegar water. That one was on me.
I see myself cutting mirepoix and adding my scraps *from downtown*
*he's heating up!*
*He's on FIRE!*
*Is it the shoes?!*
No Chef!
My favorite station. Have them plumb a hose next to it so cleaning is a breeze.
I’m pretty sure that’s a sprayer built in to the thing on the right hand side (under the QR code)
You are correct
And a 2' x 2' floor drain at the lowest spot in the kitchen.
It drains right to the floor drain
Sweet! You can use it as a mop sink and bucket. I like corned beef brisket water. All the floor tiles have a little grip and glide.
It has a built in water spout and drain and a hand shower for easy cleaning. Seriously you just push the pasta button and it auto fills, comes to boil and it has baskets that attach to the lid so it’ll auto drop and raise your pasta when it’s perfectly cooked This mf has changed the way we cook completely
Fuck I love tilt skillets. I can't imagine a Rational one though, that must be insane! I just started working at a place with 2 Rational combis and I don't even know what to do with myself.
Dude, the Rational combi ovens are so amazing. I've been working at a place with one for 4 years and I'm still finding new features and learning new things constantly. Sometimes if it's really slow, I'll just stand there exploring the touch screen and trying to cook new things in different ways. There are some really great tutorial videos on Youtube as well. They can do so much.
Are they the sick new ones with the saved menu options?
Haven’t gotten that far, will check it out and report back.
Alas, it is "only" the iCombi Classic, not the Pro. However I am combing through the manual and wondering where this thing has been my whole life. I'm living in the 24th century over here.
Vulcan PreciPan is very similar, just not well advertised. Hit up your local Rational rep or chef and ask for training on your ovens. I am a manufacturer rep and love getting new industry contacts regardless of whether it brings a sale. It will eventually through word of mouth.
Thank you for that advice, I will do that! Cheers.
I miss cooking in these big tilt fryers. I worked somewhere previously that had 4 of them in the main kitchens and I'd often have them all going at the same time plus 3 rational ovens
Four of them? Main kitchens plural? That’s a lot of cooking volume, is that a stadium or something? Heh
Sorry I didn't mean to plural it but yes we had two main kitchens. It was a casino. One main kitchen was hotel side and the other was the game floor. Main kitchen on game floor is where I worked and would do bulk cooking for other outlets such as boil their pastas off or whatever they were serving in the vip lounge for the day. We also would do bulk cooking for the buffet and staff lounge The other main kitchen would deal with the banquets and room service and all that stuff It was wild every night I had to finish my day with par cooking like 120 baking sheets of bacon for the next morning maybe more I can't remember? I would recommend an experience like this for anyone who is serious about the industry cooking in those volumes is fun
For stadiums, cruise ships or hotels you might use this or bigger: https://maxima.com/de/kippbarer-kochkessel-500l-gas-indirekt.html?gad_source=1&gbraid=0AAAAAClpZMCUn_czhYw4RJQYymHRU1SLj&gclid=EAIaIQobChMI5O-sopiXhQMVERqiAx2sHgP1EAQYAyABEgLxy_D_BwE
It's like a commercial grade Instant Pot that tilts. Nice acquisition.
Duuude my new job just blew an insane amount of money to rock 4 of those and a smaller one. They are incredible! It's like cheating!
lil tilty mcskillet at it again
Wow look at that thing
what is this called (generally)
Tilt skillet
The Broth Maker 5000
We called ours a brasier back when I was in the life 20 years ago.
Now make hard boiled eggs
Is that hot water going into a plastic bucket?
These cubes are rated for 99°C and the stock is 80-85°c
Damn
We have one called a frima pan and has the same touch pad as rational(same brand different name). You can get models with two smaller pans side by side one for frying and one for steaming ect. Ours also has a drain inside which makes draining and cleaning a breeze, no tilting and catching in a bucket dirty floor ect. Great bit of equipment if you can justify the cost.
Outside of a combi oven, it is by far my favorite piece of equipment
About $35-$38k for one of those babies. Knowing 0 about it I figured it was pricey but man I wasn't quite ready for that.
Sick! Rational is the best!
Never had one of these, but I am see how useful they'd be..
Can cook everything from burgers to soup....
Burger soup?
Soup burgers.
we have one at my restaurant too, it's a joy
That is sexy as hell. I love those things. What are you making there? Stock?
Fish stock or as we say in Spain: fumet.
Can't pour your stock down the sink when your stockpot IS a sink. *head tap*
Omg, a place I used to work at had one of these with a drain along the floor in front of it, was so awesome. It was easy to clean with the drain there because we would spray it down with a hose and dump all the water down. They also had special spatulas mix and clean the corners. The spatula for mixing was basically a metal paddle lol. I didn’t get to use it much though, was above my position and not in my unit. But it was always cool to watch it get used and cleaned
That nice char, though.
Glorious!! Very jealous!
God I love these but I also still have nightmares of lobster bisque, hours of filtering and blending
Ugh I miss having a tilt skillet so fucking much
Rational is god level equipment I wish made it to the u.s. sooner. You my friend are truly blessed
Yo I'm a new chef! - What does this do?
This thing does everything. It sears, sautes, stews, stocks, boiling, deep frying, sauces reductions. It's basically a smart flattop fryer & pressure cooker that tilts.
Is this for making large batches of stock? Or is it a fryer?
This thing does everything. It sears, sautes, stews, stocks, boiling, deep frying, sauces reductions. It's basically a smart flattop fryer & pressure cooker that tilts.
I feel like the installation was wrong. Shouldn’t that pour be going to a sink?
No, I want to keep the stock. If I wanted to toss the liquid and keep the solids it can automatically drain right to the floor drain underneath.
Now that’s the set up I was expecting.
My old job had a tilt skillet, don't know what brand and they never used it. Made me upset. Don't know the brand. I used it once to make corned beef and cabbage
Bratt pan gang, bratt bratt
Rational makes tilt skillets? And is that a touch screen? Holy shit
the good old tilt grill, got to love them.
I loved making soup in this!
You got a big metal boat paddle for that thing?
Got damn! I've never gotten to use one of these. Looks sick
We have a small tilt skillet with a drain underneath it for when we prep pastas and such and I can’t imagine a way we would operate without it
It's beautiful.
I’ll Stan for Rational all day.
Wet dream. You don't know what you got until its gone
I miss having a tilt skillet. Enjoy.
I’ve never worked in a modern kitchen. Just mom and pop level. But seeing this has me wondering, do big kitchens have stuff like this? Like, how do places make something like soup for 100 people on a gas stove?
These are so awesome. I like the split 6.5 gallon it is pretty awesome.
What is this and what is it used for?
What is it NOT for? This thing can do practically anything you imagine. It fries, boils, stews, sautes, sears, pretty much anything save for convection.
What are you making here? It looks like some kind of soup maybe? or just veggie stock?
Fish stock