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53 votes

How do I convey an order for over medium eggs without runny yolks?

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 ...
logophobe's user avatar
  • 14.9k
45 votes

Why do North American Chinese restaurants advertise "We use 100% Vegetable oil"?

Odds are that anything sold in the US as ‘vegetable oil’ is soybean oil, but it might mean something different to a restaurant. The issue is that it used to be fairly common for restaurants to uses ...
Joe's user avatar
  • 80.9k
25 votes

How do I convey an order for over medium eggs without runny yolks?

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; ...
paparazzo's user avatar
  • 6,308
17 votes

Hash Brown Terminology

There is not. There isn't even agreement on what constitutes "hashed browns". Sometimes it's heaps of shredded potatoes, sometimes sheets or rounds or patties, and sometimes it's fried ...
FuzzyChef's user avatar
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14 votes
Accepted

Is there a specific name for the mise en place containers used in professional kitchens?

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, ...
Joe's user avatar
  • 80.9k
12 votes
Accepted

Why do flames shoot up from restaurant pans?

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 ...
GdD's user avatar
  • 76.7k
10 votes

Why would a commercial kitchen buy enormous carrots?

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 ...
Duarte Farrajota Ramos's user avatar
8 votes

What do sushi bars do with left overs at the end of the day?

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.
Leackah's user avatar
  • 81
6 votes
Accepted

Safety of (re)cooking potentially raw beef from delivery

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 ...
moscafj's user avatar
  • 75.8k
6 votes

Hash Brown Terminology

The simple answer is no, because unlike when ordering eggs or other things that have various levels of cooking methods I have never once been asked when ordering hashbrowns how I want them done. Of ...
eps's user avatar
  • 1,067
5 votes

Why is my pizza coming out "soggy"?

IMO, 475 is not enough, turn up the heat to as high you can get it, 600+ if possible. You want to bake the pizza as quick as possible. Use fresh ingredients, especially mushrooms, they tend to ...
Max's user avatar
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5 votes
Accepted

What are strategies to identify restaurants where you will learn as much as possible?

There is a forum: eGullet, which is an online message board for culinary professionals. Try their Culinary Classifieds for staging advertisements, and Restaurant Life to ask about advice on how to ...
FuzzyChef's user avatar
  • 65.2k
5 votes

Efficient way to make good mashed potatoes at a restaurant with questionable gear?

Consider instant mashed potatoes. Mashed potatoes from dried potato flakes are a lot better than most people given them credit for, and would probably be superior to "real" mashed potatoes ...
FuzzyChef's user avatar
  • 65.2k
5 votes

How many items per order of dim sum?

I have eaten dim sum in many places and there is no hard and fast rule to it, it varies from restaurant to restaurant even in the same location. In general the smaller the individual item is the more ...
GdD's user avatar
  • 76.7k
4 votes

Is there a specific name for the mise en place containers used in professional kitchens?

This should be a hint: ...stackable and come with lids and seem relatively sturdy. If they're relatively sturdy, then they're not really disposable. There's no need for something to be sturdy if ...
Cascabel's user avatar
  • 58.3k
4 votes
Accepted

When does baking/cooking in bulk have an advantage?

Mostly, it's just more efficient from a time perspective. You can do all the stuff that a restaurant kitchen does at home on a smaller scale, but it may seem like a lot of work for just a small ...
Athanasius's user avatar
  • 32.2k
4 votes

What does it mean for a menu to be a "set menu"?

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 ...
Stephie's user avatar
  • 60.1k
4 votes

Why is my pizza coming out "soggy"?

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 ...
dezign's user avatar
  • 151
4 votes

Why would a commercial kitchen buy enormous carrots?

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 / ...
Joe's user avatar
  • 80.9k
4 votes

Why would a commercial kitchen buy enormous carrots?

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 ...
J Bergen's user avatar
  • 999
4 votes

What are strategies to identify restaurants where you will learn as much as possible?

There are probably lists of restaurants that accept interns, but those will be in the hand of culinary schools. Those restaurants will have agreements with the culinary schools that covers the ...
Max's user avatar
  • 20.4k
3 votes

How do I convey an order for over medium eggs without runny yolks?

"Over" = cooked on both sides, such that the whites are completely solid. "Over easy" = cooked on both sides, but lightly enough that the yokes are still runny. "Over hard" = cooked on both sides, ...
Meower68's user avatar
  • 139
3 votes

Can you become a chef without cooking school?

Yes, you can be a chef without going to cooking school, there are plenty of great chefs who never had any formal training. Paul Prudhomme, Mario Batalli, Tom Coliccio, and Charlie Trotter are some ...
GdD's user avatar
  • 76.7k
3 votes
Accepted

How do I make restaurant quality pizza?

The most common problem is that your consumer oven is not as hot as a professional stone oven. Pizza stones are created to replicate this effect, but there's no way to really achieve the same result ...
Elmy's user avatar
  • 1,248
3 votes

Why is my pizza coming out "soggy"?

I got to study abroad in Italy this past summer. We dropped by a pizzeria and talked to the owner on how he makes his pizza the way he does. Here was his advice: Make sure you knead the dough ...
Liam's user avatar
  • 303
3 votes

Why do flames shoot up from restaurant pans?

As a chef who cooks every day, this happens when oil in the pan is heated past its smoke point. The oil creates a nasty smoke that is filled with oxidized and carbonized oil particles that impart a ...
chef jack's user avatar
3 votes

Is there a specific name for the mise en place containers used in professional kitchens?

The plastic containers you depict are easily obtainable as to-go containers at restaurant supply stores. They are known as plastic to-go bowls or containers.
Frederic Kahler's user avatar
3 votes

Do food courts with multiple restaurants share food? e.g. is there a common shipping and storage area?

Can you imagine McDonald's sharing space with Burger King, or KFC? I wouldn't even be sure they'd be allowed to even if they wanted. Each establishment would need its own compliance & hygiene ...
Tetsujin's user avatar
  • 29.8k
3 votes
Accepted

What causes scrambled egg patties to turn greyish green on the inside?

Yes, too high temp will/can turn egg yolk blue-is/greenish/grayish. But doing it in microwave will probably not. Mostly beacuse it's harder to heat anything inside than outside in a microwave. From ...
SZCZERZO KŁY's user avatar
3 votes

Category name for restaurants NOT dressing food?

There are several types of restaurant that might fit your description. I am working from a US perspective here. Fast food - Quick counter or drive through service. Mostly processed food in a ...
moscafj's user avatar
  • 75.8k

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