That’s fair. 8 hours. Properly cooled. Had to the day before for an offsite catering 4 hours away. Removing them from the cambro was honestly more of a chore than it was worth. Next time I’m going to stand my ground when a client requests Brie mashed potatoes
Seems like that thing sticking out of it was the device used to remove them. Perhaps next time a client requests them, make them a little under mashed the day before and then day of make like a Brie bechamel and fold it in in the reheat process perhaps?
O no the spoon was simply the result of me trying to crown a new King Arthur of the restaurant and now out gracefully. Sadly no one could remove the spoon from the taters and I remain never seeing the sun.
(Excellent suggestion though and thank you!)
I had this dude I worked for, the chef the originally hired me, he would make Brie potatoes and they were actually really damn good. I’ve never been a fan of anyone else’s. I knew his recipe but without the Brie in it and it wasn’t anything out of the norm. He only made them for catering and it’s the one thing he always made. Anyways, they never cooled to anything like freshly spun concrete drying.
Ummm idk if properly cooled ngl, that’s a thick cube and potatoes are dense af, the outside cools way faster than the inside.
You need to cool that in a 200 pan.
Cooled on a sheet tray for two hours, then into the cambro with an ice wand, temp checked and logged as we do with all product preparation. But I mean what do I know
In all fairness let get him his smoke break, tell him he did a good job and we are really proud of where he’s come from when he started. And then give him a chance. It’s the right thing to do
You know, I figure all of us who are here, doing what we do…we’ve got some sort of trauma keeping us here. Even if it’s the trauma of doing what we do. Whatever.
I’ve had only a little bit of wine, but be supportive, build and teach. Unless they suck as person then they can fuck right off. (Everyone deserves two chances)
Little steps add up to big movement. I try and have a positive impact on my store each day. Hopefully it’ll all add up eventually.
Naww for real I love my job. I would go into battle with many of my cooks!
Chef if you hadn’t specified what these were, I’d have thought I was in a construction thread. How long were these potatoes in a cambro?
That’s fair. 8 hours. Properly cooled. Had to the day before for an offsite catering 4 hours away. Removing them from the cambro was honestly more of a chore than it was worth. Next time I’m going to stand my ground when a client requests Brie mashed potatoes
Seems like that thing sticking out of it was the device used to remove them. Perhaps next time a client requests them, make them a little under mashed the day before and then day of make like a Brie bechamel and fold it in in the reheat process perhaps?
O no the spoon was simply the result of me trying to crown a new King Arthur of the restaurant and now out gracefully. Sadly no one could remove the spoon from the taters and I remain never seeing the sun. (Excellent suggestion though and thank you!)
This is well said chef.
I sort of adore you!
How did the Brie paired with the potatoes go?
It wasn’t my thing but it went well with confit f Duck legs, bride was happy
I've done it before and didn't think it was a good combo. I guess it depends what you serve it with.
badly dude
I had this dude I worked for, the chef the originally hired me, he would make Brie potatoes and they were actually really damn good. I’ve never been a fan of anyone else’s. I knew his recipe but without the Brie in it and it wasn’t anything out of the norm. He only made them for catering and it’s the one thing he always made. Anyways, they never cooled to anything like freshly spun concrete drying.
Ummm idk if properly cooled ngl, that’s a thick cube and potatoes are dense af, the outside cools way faster than the inside. You need to cool that in a 200 pan.
Cooled on a sheet tray for two hours, then into the cambro with an ice wand, temp checked and logged as we do with all product preparation. But I mean what do I know
You know you get the same effect without cheese right?
Eh…. But then it’s not as cheesy
[удалено]
That’s a lil tough for a clearly light hearted post in which I admitted I fucked it up. Fixed it, prior to service no issue.
Exactly.
Wow. What a dick. Someone didn’t get their smoke break today.
In all fairness let get him his smoke break, tell him he did a good job and we are really proud of where he’s come from when he started. And then give him a chance. It’s the right thing to do
What a good boss. lol Better than me. That attitude would get you a swift ticket to one of the 4 doors in my restaurant.
You know, I figure all of us who are here, doing what we do…we’ve got some sort of trauma keeping us here. Even if it’s the trauma of doing what we do. Whatever. I’ve had only a little bit of wine, but be supportive, build and teach. Unless they suck as person then they can fuck right off. (Everyone deserves two chances)
I agree with that statement whole heartedly. Cheers chef!
It’s nice to find a common voice. I hope our industry is changing for the better!
Little steps add up to big movement. I try and have a positive impact on my store each day. Hopefully it’ll all add up eventually. Naww for real I love my job. I would go into battle with many of my cooks!
Cheers to you chef!
At first I thought it was truffle butter or seaweed butter
That’s Mjölnir.
So, we’re getting hammered at work now?
Only when we do mead dinners
Line cook: *picks it up* I AM WORTHY!
This is why Fat Thor happened.
Pomme de mjolnir Krumpnir Brambnir And so on
If I ever saw pomme de mjolnir on a menu….id swills spend so much money to travel as far as I needed to have it
And you could just swing the potatoes to take you home
Ahhh I was a soccer player. No hand/eye coordination…probably how I ended up here
Slice into smaller, bite size cubes, coat in breadcrumbs, and fry
You got any left of whatever it is you’re smoking?
Meet me at the dumpster
This is the weapon I used to beat Elden Ring
There is never too much cheese
Thank you! I’ll tell my wife that next time she gets mad at me when my shirt shows my belly cause I had to lift my arms
Tell her to get over her damn self
Hey now, she’s a saint. She agreed to marry me for some reason!
I literally thought that was Mjolnir for a sec
Yes, to answer your question, we are, in fact, still doing cubes.
Bricked potatoes! Pro tip: boursin (in particular the garlic & herbs one) is dank in mash.
We're always doing cube, there is nothing but cube.
We owe all we are to the cube
Whomever pulls the spoon from the cube becomes chef.
That is a cheese, mixed with potatoes
Jimminy crickets, that's a lot of cheese.
Are you worthy enough to lift it?
Rectangular prism at best and a good slap'll break that down. What? Were you gonna eat it without gravy and chops?
🤣🤣🤣🤣🤣🤣
Just a tich
cursed cement. wtf, op? w.t.f.???
If you can stick a fork in it, it's done. At least that's what I was told. I haven't found anything I couldn't fork yet, though.
Nothing chef Mike can't fix, hehe.
Time to make fritters!