Loading…
10
Changed my mind about prepping veg for service after a crazy Friday
We got slammed with a 12-top walk-in right at 7pm, and my usual rough chop on the mirepoix was too slow. My sous, who I thought was just being picky, had prepped everything into perfect brunoise. He tossed me his container and we flew through the orders. That tiny dice cooked in half the time and made the sauce way better. Anyone else have a small prep trick that saved your butt?
4 comments
Log in to join the discussion
Log In4 Comments
lisab325mo ago
Read that in a cookbook once, makes total sense now lol
6
gracej993mo ago
You said "that tiny dice cooked in half the time" which got me wondering - did you actually time it side by side, or was it more of a feeling thing? I've been back and forth on whether the prep time tradeoff is really worth it for the speed savings. Like, did you notice a real difference in the sauce texture too, or mostly just the cook time?
2