Your most hated part of cooking

garlichead said:
If there is a chef that demands mayo be made by hand, then imo that person isn't the sharpest knife in the drawer.
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This was a Michelin starred restaurant, I will have to disagree. It was only serving limited customers each evening.
I have only been there to train a few days, I have not worked on Michelin star level.

Of course this does not apply when you need speed and volume. I worked catering so most of the time we bought things like mayo already prepped in the restaurant supply store.
 
Windigo said:
This was a Michelin starred restaurant, I will have to disagree. It was only serving limited customers each evening.
I have only been there to train a few days, I have not worked on Michelin star level.

Of course this does not apply when you need speed and volume. I worked catering so most of the time we bought things like mayo already prepped in the restaurant supply store.
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Made by hand mayonnaise is not Michelin Star level, it's just mayo. Some chefs feel better doing this kind of thing when it's not needed or makes a difference, except you use more equipment, takes longer which translates into higher food costs. The chef is virtual signaling. imo
 
garlichead said:
Made by hand mayonnaise is not Michelin Star level, it's just mayo. Some chefs feel better doing this kind of thing when it's not needed or makes a difference, except you use more equipment, takes longer which translates into higher food costs. The chef is virtual signaling. imo
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I was not assigning value to it, you are. I just stated what I observed.
 
garlichead said:
I thought you were disagreeing with me by saying it was Michelin starred, but ok, cheers! :)
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No I was disagreeing with you about the chef being not very smart :wink: glad we got that sorted. I understand the confusion :okay:

I am sure it's purely about putting on a show, but that doesn't mean he was not a good chef. That was my point. So we agree.
 
Windigo said:
No I was disagreeing with you about the chef being not very smart :wink: glad we got that sorted. I understand the confusion :okay:

I am sure it's purely about putting on a show, but that doesn't mean he was not a good chef. That was my point. So we agree.
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Well if that is what they're actually doing then I'll stick by my comment.
 
LissaC said:
I think I've mentioned this somewhere else before, but I absolutely hate prepping raw chicken!
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It's slimy and messy, and in my head I envision little salmonella dancing across my cutting mat and splattering about. I have food prep gloves I use because I hate touching it.
 
LissaC said:
I side you TastyReuben ! I find it very annoying to have to remove stuff from the dishwasher because I need to use it. The next dishwasher cycle is just a couple days away, I don't like sticking my hand in there and if I wanted to wash stuff by hand everyday I wouldn't need a dishwasher! :laugh:
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Things I may need to use before the DW runs: Maybe a skillet - if it is something that I'm not going to use the cast iron for (or it is already in use) and the measuring cup. Not a major deal tbh, to just clean that. Maybe I need a second measuring cup?
 
JAS_OH1 said:
I know realistically that raw meat is mostly all like that, but beef doesn't bother me or feel slimy. And actually I use gloves for all raw meat.
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It's mostly in raw poultry and is killed when cooked. Cross contamination is the problem so it's just important to use a separate cutting board and disinfect before you store the board. No biggy but we need to be aware.
 
garlichead said:
It's mostly in raw poultry and is killed when cooked. Cross contamination is the problem so it's just important to use a separate cutting board and disinfect before you store the board. No biggy but we need to be aware.
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Yep, cross-contamination is my fear. There's always tiny bits of blood and chicken fat that end up falling out of the cutting board so I always need to properly clean the countertop and the sink after prepping chicken.
 
I have a regular large cutting board which never sees any raw meat or fish.

I have a separate cutting board (actually a couple) - one of which is dedicated to raw poultry only - it is bamboo and cleans up easily with hot water and soap and a good scrubbie. I am also anal about hand washing while dealing with raw chicken. I don't use gloves - okay, I did some years ago when we had a couple long term power outages, and i had chicken in the fridge that needed eating. Either that, or it was going to get tossed. I prepped it with disposable gloves on, and removed each pair every time I had to handle something else. Grilled up nicely, though.
 
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