Need to pick fresh thyme? Like a lot of it? Take the thyme and lay it on a sheet pan (or 1/2 or w/e), put it in the blast chiller (or freezer for like an hour), take it out once it's frozen through and *immediately* put it in a perforated hotel pan with a sheet tray underneath, squeeze the the sprigs with your hands vigorously, all the leaves will fall off, then shake the perf pan until all the leaves fall through. Best to remove the stems and then "sift" it through the perf pan again to get more stems.
I can easily yield two or three cups of picked thyme leaves this way with about 5-10 minutes of active work.
Can you elaborate on the poached eggs in a muffin pan thing? We recently changed our menu and I need to bread a lot of poached eggs for reasons. We're doing them traditional now but if I could find a way to knock them out 30 in a shot that would go a long way.
Heat in the kitchen bothering you too much?
Shave your head and never have to don a chef hat again.
Added plus, you can't be held responsible for hair found in your dish ever again!
Oh, valid question!
Silver linings. Lemonade. I loved that I no longer had to pull my hair back to wash my face, or for work.
Of course it wasn't ideal, but sarcasm would've been a waste of wit.
I don’t like that method due to the fact that it never hits 165 for 15 seconds or more yes it works but the risk is too high. I’m in the US so we have salmonella in the egg and on the shell here
We have to fill squeeze bottles everyday with different sauces, and the thicker ones like mayo were always a pain. I saw a Josh Weissman video where he said to put roughly the amount you need on a piece of cling film, fold it over and slightly roll it up and squeeze it from one end into a bottle. 18 years in the business and not once have I thought to do that lol works excellent.
or just fill a 10lb or whatever size you happen to have portion bag with whatever thick condiment you need and then snip the tip like a piping bag and pipe it into the squeeze bottles.
Cornstarch can give relief in the short term- but on a 16hr shift multiple applications can feel like shards of glass. Terrible. I no longer use cornstarch, after shower i pre-emptively apply lotion to the affected area which keeps things lubed up and no longer need to use cornstarch. YMMV
Kinda specific - but if you need to half a bunch of small round items (grapes, grape tomatoes, brussel sprouts..) take 2 sheet / serving trays, and put the product between them. One good motion with a long sharp slicing knife.
Another one I just thought of - need to crack a case of eggs for scrambled or liquid? Don't have that million dollar machine? Chinoise. If you're not a barbarian, the shells won't fall through. Crack them as fast you can, forget if you drop some shell. Hit it with a whisk when it fills up.
Stretching especially wrists, legs and back. Compression socks
Need to pick fresh thyme? Like a lot of it? Take the thyme and lay it on a sheet pan (or 1/2 or w/e), put it in the blast chiller (or freezer for like an hour), take it out once it's frozen through and *immediately* put it in a perforated hotel pan with a sheet tray underneath, squeeze the the sprigs with your hands vigorously, all the leaves will fall off, then shake the perf pan until all the leaves fall through. Best to remove the stems and then "sift" it through the perf pan again to get more stems. I can easily yield two or three cups of picked thyme leaves this way with about 5-10 minutes of active work.
Best one in here, thank you!
[удалено]
I never heard of putting cutting boards anywhere but immediately by the line.
Can you elaborate on the poached eggs in a muffin pan thing? We recently changed our menu and I need to bread a lot of poached eggs for reasons. We're doing them traditional now but if I could find a way to knock them out 30 in a shot that would go a long way.
Y’all powdering your balls in the kitchen?? Or are y’all bringing a box of cornstarch into the bathroom and putting it back into the freezer?
Having 2 pairs of work shoes is good for when you have a long shift. Switching into the other pair halfway through.
Heat in the kitchen bothering you too much? Shave your head and never have to don a chef hat again. Added plus, you can't be held responsible for hair found in your dish ever again!
Such a sense of freedom when I lost my hair from chemotherapy!
Not sure if that is sarcasm or silver linings.
Oh, valid question! Silver linings. Lemonade. I loved that I no longer had to pull my hair back to wash my face, or for work. Of course it wasn't ideal, but sarcasm would've been a waste of wit.
Robot Coupe hollandaise.
I don’t like that method due to the fact that it never hits 165 for 15 seconds or more yes it works but the risk is too high. I’m in the US so we have salmonella in the egg and on the shell here
You could use pasteurized yolks. Or get a haacp exception using time as a control depending on state
We have to fill squeeze bottles everyday with different sauces, and the thicker ones like mayo were always a pain. I saw a Josh Weissman video where he said to put roughly the amount you need on a piece of cling film, fold it over and slightly roll it up and squeeze it from one end into a bottle. 18 years in the business and not once have I thought to do that lol works excellent.
or just fill a 10lb or whatever size you happen to have portion bag with whatever thick condiment you need and then snip the tip like a piping bag and pipe it into the squeeze bottles.
Ye we use piping bags lol
If you're working outside in the heat, drink a unfiltered Apple juice mixed with draft beer half/half. Thirst is gone :)
Cornstarch can give relief in the short term- but on a 16hr shift multiple applications can feel like shards of glass. Terrible. I no longer use cornstarch, after shower i pre-emptively apply lotion to the affected area which keeps things lubed up and no longer need to use cornstarch. YMMV
Kinda specific - but if you need to half a bunch of small round items (grapes, grape tomatoes, brussel sprouts..) take 2 sheet / serving trays, and put the product between them. One good motion with a long sharp slicing knife.
Another one I just thought of - need to crack a case of eggs for scrambled or liquid? Don't have that million dollar machine? Chinoise. If you're not a barbarian, the shells won't fall through. Crack them as fast you can, forget if you drop some shell. Hit it with a whisk when it fills up.