I was always just going by feel and time for my proteins, but my pork tenderloin was coming out dry. My friend told me to get a good probe, so I grabbed one online. I used it on a beef roast yesterday and pulled it at exactly 135 degrees. It was perfect from edge to edge, the best I've ever made. What other small tools have made a big difference for you guys?
It was getting bad enough to throw off my seasoning. I tried the rice trick for a bit, but found a small silica gel pack in the bin works better and doesn't cook. What's your fix for this?
It wasn't about the onions. The pressure in our kitchen had been building for weeks. Now I enforce a ten-minute quiet time after lunch rush. Some call it coddling, but I call it preventing burnout. The food tastes better when people aren't on edge.
Ngl, I used to think it was extra, but it saves so much stress during service.
My sous chef can't get the scallops right when we're slammed. They end up rubbery and lose that nice crust. What's your go-to method for teaching perfect sear under pressure?