53

Not to be dismissive, but this just sounds like a difficult guest to me. I think you'll find that this happens from time to time and it can be tough to know exactly what they're asking for. There are two major possibilities here: She was looking for the standard definition of "over medium", but has gotten under-done eggs before and thought she was ...


26

My understanding is: Over easy - yolk runny and some white runny Over medium - yolk still runny and white firm Over medium well - yolk not runny but still soft and white firm Over hard - yolk firm; break the yolk before flipping Talk to the cook and ask them what to call a not runny yolk. You could just have a cook that is not good with eggs. Based on a ...


17

I also liked home cooking and thought it would be a good idea to try it professionally, and here's what I learned: The best way to learn to cook professionally is by getting an entry level job. This is what I did. People will hire you without experience if you seem humble, reliable, and willing to learn. Come in cocky or expecting a lot right in the door, ...


16

What you describe is grill basting - where a liquid is poured onto the grill and covered (with a metal salad bowl or a basting cover) to more evenly cook the food and maintain its moisture. The liquid is added towards the latter half of cooking, as adding it in the first half of cooking has no real beneficial effect. Additionally, the steam will melt cheese ...


14

The "big chain" type certainly exists basically everywhere by now. There is a reason why the Big Mac Index is suitable as an economic indicator: you can calculate it for almost all countries in the world, because you can buy a Big Mac in almost all countries in the world. A second type of "American restaurant" is much harder to find. It ...


14

3 star restaurants are a business (*); for (probably bad) example, if I was to buy a Tesla car, I would not expect Elon Musk to build my car or even be at the auto-dealer. Chefs will rarely cook; they will create the dishes, they might cook the prototypes and do trial plating to show his staff how the dish should cooked and presented; and the team will do ...


11

Around here, they're called 'deli containers'. Those are specifically the heavier weight ones that can deal with hot foods. I don't see delis using them much anymore (they've switched to thinner, less expensive ones), but all of the restaurants near me that sell soup as takeout use them. They generally go for $0.08 to $0.20 in bulk, depending on how many ...


11

There's no optical illusion, what you are seeing is real flame shooting up. In a kitchen flare-ups have 2 common sources - alcohol and fat. Alcohol in concentrations 50% and above is flammable when cold, you add some brandy, vodka, etc and away you go. When heated 40% alcohol will burn in the pan, anything above 40% can be used for flambes. Fats (ie lipids ...


11

This is just a guess, I have no factual proof, but is it possible it is purely for aesthetic or decorative purposes? I am guessing in cruises, hotels and other festive, leisure, touristic or vacation occasions meals often have a certain flair, and presentation is a big part of it. Plates, tables, rooms, etc. are often adorned with purely aesthetic artifacts ...


9

It's not a bad question. You can always ask, you're a customer, no harm done in asking. Asking or assuming that he/she will personally cook your food would be an entirely different matter. The Chef does not do Everything. Just approach it from a different direction: If The Chef thinks his kitchen is in good hands while absent, why shouldn't you? He/she ...


9

I believe you're thinking of "mignardises." This is what they call it on the french laundry menu, and others. Another possibility is "Petit Fours", which are small pastries typically served at the end of a meal. I believe there is some overlap in the use of the two terms.


8

You have mentioned in your comments that you don't rest steak. This is why it leaks the red liquid when you cut it. Any good restaurant will rest your steak, hence them being less leaky. This Serious Eats article explains very well why you should rest steak (and any other meat). Essentially, as the meat cools, the shape of its fibers changes, allowing it to ...


8

At the sushi belt restaurant I worked at the cut rolls are taken off the conveyor at closing time and the remaining staff takes home whatever is wanted, in the morning the leftovers are disposed of.


7

When I worked the wheel at a local restaurant, we served 4oz medallions of filet mignon that went from fridge directly to grill. Only took about 5 minutes on each side, then the steak was plated and sent to the table. There was no "wait until room temp", oven or rest stage. The rest stage wasn't necessary because we weren't pre-slicing the steak before ...


6

Having worked in Institutional Kitchens, I'd bet the rent that the garlic came from kilo plastic jars of the minced preserved variety. Restaurants of some quality cut up there own raw as needed for each sauce or even for each order. A paste of roasted garlic can be made daily with several heads of garlic covering the needs of a dinner shift.


6

I have to mention "Hard Rock Cafe", "Planet Hollywood", and other movie/music themed restaurants that pay homage to this particular aspect of America. There seem to be at least one of these in each major city. There were smaller, less chain operations that did this at one point but the ones that I visited years ago have all apparently closed. An ...


6

It is common, when preparing pho, to add raw, thinly sliced beef to the piping hot broth. That way the broth essentially cooks the beef. So what you received is not surprising. It is impossible to know, from what you have written, if there are safety concerns. IF the beef was handled correctly at the restaurant, and IF you received and cooked the beef ...


5

This is a rather long answer, as terms need to be applied correctly and it is unclear what your software actually can do. In a professional setting, the customer makes an order and the wait staff creates tickets which are handed to the expediter. The expediter receives the tickets from the wait staff (or the printer) and sets the pace and flow in the ...


5

Your question is actually a more general topic under food quality. The concept is either called stock rotation or just-in-time(for manufacturing). You simply need to anticipate the need for the item and prepare it ahead of time, multiple times throughout the day. If you need 10 portions an hour starting at 6pm, you need to begin marinating 10 portions at ...


5

Depends on the restaurant and the labour available and the quantities needed. If you have staff standing around for an hour each day waiting for things to happen then you buy the whole bulbs and let the staff peel. If you need greater amounts faster you buy pre-peeled. Both would then have you chop the peeled garlic in a food processor with a touch of oil ...


5

Two massive pans (15 eggs in one pan at a time) on a low heat with lots of oil, yes its sounds oily and unhealthy but it makes mass egg cooking possible. Slow cook the eggs to perfection, just make sure to drain off the oil for perfectly cooked sunny side up eggs. I do this every morning and go through about 200+ eggs a day in a buffet style, and people ...


5

From personal experiance, I cooked on a flat top with six 8" pans for two to three eggs and three 7" pans for single egg orders. I had one frying pan with an insert for poached egg orders. Avoid electric grills, gas is much better, but a steam griddle like the AccuTemp is best as they hold a uniform temperature much better. Use an IR thermometer to make ...


4

I understand the challenges of running a small restaurant, I've experienced the extremes of the problems. During tourist season I always hired help, but during winter it was just me - Bartender, waitress, cook, dishwasher, bookkeeper, janitor - you name it. Occasionally buses would pull up and unload 30 people on me at once, of course I was never prepped for ...


4

I actually know a couple in continental Europe - cowboy/Texas themed, serving large steaks. There are also some American-inspired burger restaurants - proper ones, not McDonalds.


4

Collins dictionary gives a nice definition for a set menu: A complete meal in a restaurant or café for a stated price with a limited number of options to choose from for each course [...] The different serving options are family style: Like you would probably serve food at the family dinner table: every component in its own serving bowl or platter, to ...


4

First of all, like Max said you should definitely be cooking your pizzas at a higher temperature. In any case, this doesn't sound like an oven problem. If the more toppings you put then the more watery your pizzas get, it would only makes sense that your toppings are releasing water. Even if you strain canned mushrooms they will still retain a lot of water. ...


4

Many reasons. When you put them in a automatic peeler they lose 1/3 in size. Carrot flakes are used in other foods & juice. Only store grade size are shipped to stores. Many big & small carrots are sold to other business. Large carrots go into baby food canned soup, juice. They are cheaper to buy. You never know once processed what size they were. ...


4

There's an economics reason for large carrots -- they're cheaper to process. You don't have to be gentle with larger carrots, as the odds of breakage are a function of the slenderness ratio (length / width), so more automated methods can be used for processing. ('baby carrots' were originally an attempt to reclaim some value from those broken slender ...


3

We go to an amazing deep Southern place in Brisbane (Australia), but not sure if we'd refer to it as American food, maybe Southern food though.


3

As others have mentioned, American owned restaurants are prevalent around the world, though the exact menu they serve in different countries varies based on local cuisine and preferences. While traveling abroad, I have encountered "American Inspired" sections on a menu. While not a full fledged restaurant, it was a unique look at how the rest of our ...


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