Granted for home cooks, its a great technique to have protein precooked so we can have dinner on the table quicker. I hate meal prepping entire meals, but having some chicken or ground beef works.
99% of people don't realize that all these Italian pasta dishes we're used to are solely made as quick restaurant dishes. Piccatta, Marsala, Alfredo, etc. are all made to be cooked in 5 minutes in a restaurant.
As a line cook with over 10 years of experience in 5 different restaurants, currently at Grand Lux Cafe, I’ve learned that customers are always happier when food comes out quickly. Chicken doesn't degrade in taste when held properly, especially when it's marinated. It's easy to hold, or you can cook it ahead of time and bring the temperature down safely. This process is called par-cooking. As long as you cool the chicken quickly and keep it within safe temperature and time limits, we can safely reheat it later without the risk of bacterial growth.
Just to be clear, most of the chain restaurants you eat in the chicken comes in pre-cooked and is then heated. In fact a lot of the food comes precooked and is just warmed up and plates.
This reduces a restaurants liability for any potential food poisoning that may occur.
This is a much better way to do it in terms of quality of the product that will be delivered to the customer.
Anyone moaning about this just doesn’t understand how the industry works.
Wasn't that slicing and not dicing lol
pre-cook is the name of the game. only those who've been in the industry know.
cook chicken In advance what a joke I would never eat at a place like this
love this dude
This guy is legit man. I would love to see a live stream during a Friday night service!!! Seriously man it would be epic
Granted for home cooks, its a great technique to have protein precooked so we can have dinner on the table quicker. I hate meal prepping entire meals, but having some chicken or ground beef works.
99% of people don't realize that all these Italian pasta dishes we're used to are solely made as quick restaurant dishes. Piccatta, Marsala, Alfredo, etc. are all made to be cooked in 5 minutes in a restaurant.
Make me a vodka with pancetta and chicken please
Lol, dont explain. these internet idiots will never be satisfied. You obviously run a pretty successful restaurant! The food always looks amazing
Most things in a restaurant a parcooked. Itd be stupid and difficult to do everything from scratch.
Doesnt that make it dry af
Never seen a fupa over a chef apron belt belt. Thanks for that
As a line cook with over 10 years of experience in 5 different restaurants, currently at Grand Lux Cafe, I’ve learned that customers are always happier when food comes out quickly. Chicken doesn't degrade in taste when held properly, especially when it's marinated. It's easy to hold, or you can cook it ahead of time and bring the temperature down safely. This process is called par-cooking. As long as you cool the chicken quickly and keep it within safe temperature and time limits, we can safely reheat it later without the risk of bacterial growth.
Sounds good to me 🎉
The fact that people don't understand how restaurants actually work amazes me sometimes.
Those who work in the industry dont usually complain like the keyboard warriors on the Internet.
If you work in restaurants especially BOH you know
Makes sense why the chicken always has an aftertaste at Italian restaurants. It's not technically "fresh".
ALL restaurants PRE COOK various proteins…
They didn’t. You would be waiting 45 to 55 minutes after you placed your order!
You people complaining are absolutely clueless
Finally some one said this ! 🎉
Correct. Nothing wrong here.
They fly! 🐓
Would love to know how the chicken is precooked. What kind of spices are used and for how long its cooked to get it to the pre-browning stage
He just described fast food
Just to be clear, most of the chain restaurants you eat in the chicken comes in pre-cooked and is then heated. In fact a lot of the food comes precooked and is just warmed up and plates.
This reduces a restaurants liability for any potential food poisoning that may occur.
This is a much better way to do it in terms of quality of the product that will be delivered to the customer.
Anyone moaning about this just doesn’t understand how the industry works.
When he talks I can just tell he’s gotta be in Montreal or QC
In high-volume restaurants, pre-cooking proteins is a must.
Most reasonable people realize the points you made. The others don’t really matter