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9
votes
1answer
600 views

What is the liquid often ladled onto the grill top in restaurants?

At some restaurants, I've often seen the cook place something like vegetables onto the grill top, ladle a small amount of liquid on top of them and then cover it with a lid. My assumption is that this ...
1
vote
1answer
226 views

Should a rare steak bleed?

I very much like my steaks to ooze blood on the plate - especially fillet or sirloin. However, I've recently (and only recently) noticed that when visiting restaurants and asking for rare steak, the ...
1
vote
3answers
653 views

How do they Prepare Steak so fast in Restaurants?

I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes? Here's the process that I know of: Bring the steak to room ...
2
votes
1answer
214 views

How do smaller but good restaurants keep/reheat roasted meat, particularly Prime Rib?

Even if Prime Rib is a popular menu item, a smaller place may not get orders fast enough to sell the beef at the requested doneness while it is still at the appropriate temperature. So how is it ...
1
vote
1answer
125 views

Pickle Accompanying Hotdogs, Burgers, Sandwiches in the US

The following was observed in the US --- it may be an American phenomenon. I have recently observed in my restaurant visits that more often that not, if I order a burger, sandwich, or a hotdog, I am ...
2
votes
4answers
2k views

Would it be advisable to partially pre-grill hamburgers and freeze so that they can be pan fried when a customer orders?

I have a small restaurant and we serve hamburgers. But we are trying to speed up service and thinking of ways to do that. We don't have a commercial grill, so heating up a grill takes too much time. I ...
3
votes
2answers
425 views

What is the term for the “amuse-bouche” at the end of the meal?

At several restaurants I've been to, in addition to serving an amuse-bouche at the beginning of a meal, there is an equivalent complementary small desert served at the end, sometimes before or after ...
5
votes
2answers
483 views

How do restaurants chop up garlic?

If I buy dishes, such as garlic chicken, from take-away restaurants, the garlic appears to be in small white particles in the meal. How do restaurants chop up the garlic for this purpose? Are they ...
1
vote
1answer
1k views

How much experience is needed to work in a restaurant?

I've always thought it'd be cool to work in a restaurant as a chef or own one (though I could be sorely mistaken). I'm speaking of small town, mom and pop kinds of restaurants; the kind you'd see on ...
2
votes
1answer
663 views

Spotting frozen seafood in restaurants

We've just been to Spain and while we were there we ended up in quite a touristy restaurant. There we ate paella which was terrible, at least in my opinion. Then I was wondering how fresh (or not) it ...
4
votes
1answer
811 views

How to organize a walk-in fridge for a mid-size kitchen?

I have worked in two kitchens which served about 50-75 clients a day. Each had a walk-in fridge that was about 8 feet square with metal racks, and neither had thought much about the organization of ...
6
votes
3answers
1k views

Is Indian food more expensive to prepare than Chinese food?

Based on my subjective experience, Indian food at restaurants is more expensive than Chinese. This seems to hold across restaurant classes, low end takeout is a buck or two more then Chinese takeout, ...
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 ...
8
votes
4answers
4k views

How is mass egg-frying performed?

I'm currently at a hotel in Spain. We are having a buffet breakfast and one of the meals are sunny-side-up fried eggs. I estimate they probably fry several hundred eggs per breakfast. I wondered how ...