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5
votes
2answers
134 views

I love food and the public but my body can't handle it anymore [closed]

I live for food and educating folks who are asking for help with kitchen stuff; I may not have the answers but I will certainly point them to where they need to find the answers they seek. Right now ...
13
votes
7answers
12k views

Why do chefs traditionally wear a high white hat?

The stereotypical chef beloved of TV, cartoons, and elsewhere is always pictured wearing a high white hat. A hat I can understand. But why so high?
9
votes
3answers
4k views

Do professional cooks use measuring cups and spoons?

I watched some TV shows showing cooks working in their restaurants. I use measuring cups and spoons when cooking almost everything, but do not see any of the TV cooks measure anything. They mostly ...
3
votes
1answer
314 views

How to make professional style burger buns?

I've tried everything to try and get soft professional cooking burger buns; Tons of recipes and emulsifiers (lecithin , Vitamin C, Improvers, Vital Wheat gluten etc etc), Stretch and Fold method, but ...
9
votes
6answers
3k views

how often is cleaning done in a professional kitchen?

Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of "reality", he said that fridges at his London restaurant are cleaned twice a day. Is that excessive or in line with ...
6
votes
3answers
447 views

How do big companies make sure their product always looks and tastes the same?

When professional bakeries or companies such as Dunkin' Donuts or Panos create their dishes, how do they make sure the end product has the same look and taste as always? Do they just premake huge ...
10
votes
3answers
3k views

Do you use paper or cloth towel for patting a meat dry before frying?

It is advised to pat a steak dry before frying. I've used paper towels in the past for this, but sometimes parts of them stick to meat. Now and then I've used a clean cloth kitchen towel for patting ...
4
votes
1answer
952 views

Workflow Planning Template

I am currently studying commercial cookery and need to prepare a workflow plan for a practical assessment, I am wondering if anyone has a good workflow template that I could use?
10
votes
3answers
1k views

What is a kitchen rag?

In his answer to a question about nail biting, nicorellius referred to not wiping your hands with the "kitchen rag". I've never worked in a professional kitchen, and the only rags I have around my ...