Hi, what are the two white powders that you start the dish with? I assume all flavor comes from sauces and white powder is thickener(starch) and sugar..:)
@@ayechef man thank you for replying, I really like your setup and that you get so much done with just 5-6 burners. I bet prep time on sauces and everything takes forever! cheers from Texas
Didn't see any date and time labels on the prep in the fridge, and how often are the temps checked on the chicken in the trays left uncovered during service chef?
There are dates that are written on the side of the containers in the fridge. We don't use labels as they are a complete waste of money and material, instead we use the alternative washable markers recommended by the health and hygiene department. The temperatures are checked and taken down in our log folder just before it is cooked with the probe. The chicken you see in the trays are sold out within the two hour limit (most of the time the first hour). Hope this helps 🙂
@Commanding Cook its something you learn in the commercial cookery coarse never leave cooking instruments in your food that your cooking bro thats why you have a water bath container with a drop of vinegar to put your spoons in steel spoons scrapping the aluminium pan is a softer metal your food will taste of aluminium and make your mash go grey and double cooked chicken bro those thighs pre cooked and chopped for service must be dry you should try and cook your chicken fresh to order
Metal spoons was never mentioned in the course I did. In matter of fact, we have had several food safety inspectors inspect us over the years and have not once mentioned anything about metal or wooden spoons. They are even our customers. We don't really leave the spoons cooking in the pans, it's hanging off the edge most of the time. All the meats have to be pre cooked in curry houses. It's impossible to cook, chop, prep the vast amount of kilos in a setting. And the chicken fillets are not as dry as you think, it's cooked in sauce. You should try it 🙂
@Commanding Cook if you read carefully of what i said... what you learn is never to leave instruments in the food that your cooking ,because of what your cooking could leave the same taste in the food from the cooking instruments, with the metal spoons in aluminium pans or pots will leave a metal taste in the food just try it with a wooden spoon its to give the ingredients of what your cooking the full potential of flavour look at your aluminium pans and pots compared to your steel based pans and pots i guarantee you none of your steel based pots or pans are warped compared to your aluminium pots and pans but Anyway good luck bro you have the drive and passion look into fine dining for the experience, standards and quality that im talking about it will really ope your culinary mind set of the kitchen and make you understand a little more
You are a great chef. You not only can put together a dish by heart, but also communicate with your co-workers. Can't wait to see more. 🥰🥰
Thank you so much 🙂
Throw more veggies in there! lol
😆😆
Hi, what are the two white powders that you start the dish with? I assume all flavor comes from sauces and white powder is thickener(starch) and sugar..:)
You are right, most flavours do come from the sauces. The two white powders you see in the video are indeed sugar and coconut powder 🙂
@@ayechef man thank you for replying, I really like your setup and that you get so much done with just 5-6 burners. I bet prep time on sauces and everything takes forever! cheers from Texas
I commented on another video about you blocking out microwaved bajhi you should cook them fresh however these dishes look amazing.
I'm a massive side order fan and i feel disappointed when my sides are lack luster.
Hi I want to work with you is there any vacancy
No vacancies at the moment, sorry bro 🙂
Didn't see any date and time labels on the prep in the fridge, and how often are the temps checked on the chicken in the trays left uncovered during service chef?
There are dates that are written on the side of the containers in the fridge. We don't use labels as they are a complete waste of money and material, instead we use the alternative washable markers recommended by the health and hygiene department. The temperatures are checked and taken down in our log folder just before it is cooked with the probe. The chicken you see in the trays are sold out within the two hour limit (most of the time the first hour). Hope this helps 🙂
Should be using wooden spoons instead of steel spoons srcapping the bottom of the aluminium pans could lead to loose aluminium sediments in the food
Good idea but wooden spoons wouldn't work. The spoon would literally burn if you hang it over the edge of the pan. Metal spoons are the only choice 🙂
@Commanding Cook its something you learn in the commercial cookery coarse never leave cooking instruments in your food that your cooking bro thats why you have a water bath container with a drop of vinegar to put your spoons in steel spoons scrapping the aluminium pan is a softer metal your food will taste of aluminium and make your mash go grey and double cooked chicken bro those thighs pre cooked and chopped for service must be dry you should try and cook your chicken fresh to order
Metal spoons was never mentioned in the course I did. In matter of fact, we have had several food safety inspectors inspect us over the years and have not once mentioned anything about metal or wooden spoons. They are even our customers. We don't really leave the spoons cooking in the pans, it's hanging off the edge most of the time. All the meats have to be pre cooked in curry houses. It's impossible to cook, chop, prep the vast amount of kilos in a setting. And the chicken fillets are not as dry as you think, it's cooked in sauce. You should try it 🙂
@Commanding Cook if you read carefully of what i said... what you learn is never to leave instruments in the food that your cooking ,because of what your cooking could leave the same taste in the food from the cooking instruments, with the metal spoons in aluminium pans or pots will leave a metal taste in the food just try it with a wooden spoon its to give the ingredients of what your cooking the full potential of flavour look at your aluminium pans and pots compared to your steel based pans and pots i guarantee you none of your steel based pots or pans are warped compared to your aluminium pots and pans but Anyway good luck bro you have the drive and passion look into fine dining for the experience, standards and quality that im talking about it will really ope your culinary mind set of the kitchen and make you understand a little more
Cheers buddy 🙂
Just curious how the people on the end of the line knows what dish is which since some look similar ?
We, as chefs, have to remind them which dishes are which. I'll be posting different POV positions within the kitchen in future uploads.
P R O M O S M