🐿️Pinecone Attack

c/chefs

17

irisross•1d ago

Lost a $200 fryer basket last week because my prep guy didn't dry it after washing

I run a small kitchen in Portland, and last Thursday I walk in to find a brand new fryer basket completely rusted out. My prep guy soaked it overnight in the sink, then threw it back on the fryer without drying it. That basket cost me $200 two weeks ago. Has anyone else dealt with staff ignoring basic equipment care?

7

rivera.susan•1d ago

Vent: Lost a prep cook last month because we can't find anyone who can handle a Saturday rush

We had this kid, Tyler, been with us for about 4 months at our kitchen in Portland. He seemed solid during the week, could chop and follow tickets fine. But last month during a packed Saturday, he just froze at the pass when the tickets started stacking 20 deep. Walked out mid-service, apron on the floor. Now I'm stuck working 60 hour weeks covering his shifts. Anyone else seeing this with younger cooks just not built for the heat?

17

campbell.nora•1d ago

Debate: Do you season from above or do you get closer to the meat?

I was staging at a spot in Portland last month and the chef there insists on seasoning from like 18 inches up to get even coverage. But I've always done it from a few inches away so I don't miss the meat. Which side are you on and do you think it actually changes the flavor or is it just habit?

12

abby_martin28•2d ago

I finally snapped at a customer over a steak temperature request

Some guy at the pass last Saturday told me medium rare means 'a little pink but no blood' - I asked him what he thinks blood looks like in a ribeye. Anyone else just give up explaining carryover cooking to people who won't listen?

-1

olivias88•3d ago

Tried using salted butter in my beurre blanc... big mistake

I ran out of unsalted mid-service last Thursday and figured 'how different can it be?'... ended up with a broken, greasy mess that tasted like a salt lick. Had to trash 3 quarts of butter and start over. Took me 45 minutes to re-emulsify a new batch while tickets piled up. Anyone else learn this the hard way?

15

the_sarah•4d ago

I spent 6 years mincing garlic wrong until a line cook showed me the trick

I always crushed the clove with the flat of my knife, then tried to mince it from the root end. Took me forever and I always got sticky fingers. Last Tuesday a line cook from Portland named Dave grabbed my wrist and showed me to slice lengthwise first, THEN chop across. It sounds dumb but it cut my prep time on garlic by like 40 percent. Has anyone else had a basic knife skill revelation way later than you'd like to admit?

35

robert275•4d ago

Walked into a 24-hour diner kitchen at 3am and saw something that bothered me

I stopped for coffee after a late shift last week at a place called Mel's off Route 9. The line cook was scraping old burnt bits off the flat top into a bucket of water, then using the same scraper to flip eggs without rinsing it. Does anyone else's kitchen actually enforce separate tools for cleaning and cooking?

18

fionarodriguez•5d ago

A short talk with a line cook changed my mind on pre-portioning

I always thought pre-portioning ingredients was lazy until I watched a line cook at a diner in Toledo handle a Friday dinner rush without breaking a sweat. He said it's not about cutting corners, it's about keeping your head in the weeds and every second counts. Has anyone else switched their stance on something after seeing it in action?

25

gracecarr•6d ago

Learned a quick knife sharpening trick at a popup in Austin last weekend

One of the cooks there showed me how to use a coffee mug's unglazed rim to touch up my edge mid-shift. Has anyone else tried this for a quick fix between proper stones?

6

carter.jennifer•6d ago

I used to hate mise en place... now I get it

I always thought mise en place was overkill for a home cook like me, but last Tuesday I tried making a beef bourguignon without prepping everything first. I ended up burning my shallots because I was still chopping carrots, and the whole thing took almost 4 hours instead of the usual 2.5. Now I prep everything in little bowls before I even turn on the stove, and man, it makes a difference. Has anyone else had a recipe totally change their mind about a kitchen habit?

7

irisross•7d ago

I think Portland's farm-to-table scene is overrated for chefs

I spent last weekend in Portland eating at three different farm-to-table spots everyone raves about, and honestly I left feeling kind of let down. The ingredients were fresh, sure, but the recipes felt like they were scared to actually do anything bold with the food. I get celebrating local produce but it started to feel like a crutch instead of a skill. Has anyone else been to a food city that got way more hype than it deserved?

6

palmer.ryan•7d ago

The day a whole salmon flew across my kitchen

Last Tuesday at the restaurant I work at in Portland, I was prepping a 12-pound king salmon and it slipped right out of my hands. It slid across the stainless steel counter, knocked over a quart of hollandaise, and landed in the dish sink. My sous chef, Mike, just stood there with his mouth open for a good 5 seconds before we both started laughing. Anyone else ever have a piece of protein get away from you in the most ridiculous way?

3

the_cora•7d ago

Showerthought: why do so many people rinse their cast iron with soap?

I was helping a buddy clean up after a big dinner party last night and he grabbed my Lodge skillet and started scrubbing it with Dawn like it was a regular pan. I yelled stop and he looked at me like I was crazy. He said he's been doing that for years and his pans are fine. But I swear every time I've used soap on cast iron it messes up the seasoning and makes everything stick. I let my pans cool down then scrape them with a chainmail scrubber and hot water only. My dad taught me that trick when I was like 12 and I've never had rust or sticky spots. Has anyone else noticed a difference with soap versus no soap on their cast iron?

16

ryan_stone•8d ago

Took me 3 hours to realize my steamer was clogged with a lime scale chunk

I was at Firehouse Bistro in Portland last Thursday, and my veg prep was taking forever. Kept wondering why my broccolini wouldn't soften up. Turns out there was a solid lime scale plug the size of a quarter blocking the steam holes on my combi oven. Had to descale the whole thing twice before it worked right again. Has anyone else been blindsided by a tiny piece of calcium ruining a whole service?

13

parkerb75•10d ago

Spent a weekend at a sushi joint in Portland and watched the chef sharpen his knife on a ceramic mug

He said the rough bottom edge works just as good as a whetstone when you are in a rush, has anyone else tried that trick with their own knives?

16

derekp70•10d ago

Walked into a new kitchen and found 12 half-used squeeze bottles of old sauce

Started a gig at a busy spot downtown last month. First thing I saw was a dozen squeeze bottles in the walk-in, all labeled but half empty and crusty. The chef before me used to mix random leftover sauces into new batches to "save money." Took me a whole afternoon to dump and sanitize everything. Any of you deal with a kitchen that just won't throw anything away?

5

spencerw72•10d ago

Tried resting a steak in bone broth instead of butter, weird results

I had a leftover ribeye from a catering gig last Friday and wanted to try something different. Usually I rest mine in a pat of butter on a warm plate, but I had some homemade bone broth left over from prep. I dunked the steak in the broth for about 5 minutes before slicing. The crust got a little soggy, which I was not expecting, but the inside stayed super juicy and had this deep savory flavor that butter never gives. The broth seeped into the meat a bit and made it taste like a slow braise even though it was grilled. Not sure I'd do it for a fancy plating, but for family meal or a quick bite it was solid. Has anyone else messed around with different resting liquids for steaks or other proteins?

17

beth_hunt•11d ago

Stopped blanching green beans before shocking them in ice water last month

I used to always blanch then shock like they taught in culinary school. Then I worked a stage at a spot in Portland where the chef just threw raw beans straight into a smoking hot cast iron pan with butter. Came out way crisper and greener than my soggy shocked ones ever did. Now I only shock stuff like spinach or peas that really need it. Anybody else ditch the ice bath for certain veggies?

8

stellat87•11d ago

Vent: spent 2 years butchering whole fish wrong because I never watched anyone do it

Finally saw a guy at the New Fulton Fish Market break down a striped bass in 90 seconds flat and realized I'd been mangling the collar and leaving way too much meat on the frame the whole time, has anyone else had a 'wait that's how you do it' moment watching a pro?

7

mason209•11d ago

Found a trick for keeping my chef's knife from slipping on wet cutting boards

Last month during a prep shift at the diner, I kept losing grip on my cutting board because it was soaked from washing lettuce. I grabbed a damp paper towel, folded it flat, and slid it under the board. The board stayed put through 3 hours of chopping tomatoes and onions without sliding once. Has anyone else used this trick or do you have a better fix for wet countertops?

9

felix385•13d ago

Appreciation post: the line cook at that dive bar in Pittsburgh

I was at a cramped sports bar near the Strip District last spring and watched a guy on the flat top handle a 50-ticket rush without breaking a sweat, flipping burgers and talking trash to the server at the same time. Anybody else ever pick up a trick from watching someone in a totally different kitchen environment?

4

butler.shane•14d ago

TIL dried herbs vs fresh isn't even close for sauces

I spent 5 years using dried basil in my marinara because it sat in the cabinet and I was lazy. Last Tuesday I grabbed a bunch of fresh basil from the farmers market for 2 bucks and threw it in at the end. The difference was like night and day, my wife actually asked what I did different. Has anyone else had a moment where switching to fresh totally changed your mind on a recipe?

5

anthony883•17d ago

Was deglazing pans wrong for 15 years until a line cook called me out

I always added cold stock to a hot pan and wondered why my sauce was always gritty until this kid at a brunch shift last Sunday showed me to let the pan cool for 30 seconds first. Has anyone else been doing it the hard way this whole time?

15

graytorres•17d ago

Discovered a game changer for deglazing pans on the fly

I was stuck with a pan full of burnt bits after searing duck breasts last service, and my stock was already prepped for something else. Someone told me to try adding a splash of pickle juice instead of wine, and it worked BETTER for pulling up those browned bits without overpowering the sauce. Has anyone else used unconventional liquids like this for deglazing?

15

wyatt_chen86•17d ago

Used to think homemade pasta was just flexing, now I see the difference

I was a total skeptic about making fresh pasta from scratch, thought dried box stuff was fine. But after a chef buddy made me taste a bowl last Tuesday, I get it now. Anyone else change their mind on something in the kitchen after trying it firsthand?

Chefs - Pinecone Attack