I know you can essentially cook anything in 5 minutes if it’s already been prepared, like boiled, fried beforehand. But restaurants use fresh ingredients, so how are they serving me in 15 minutes a freshly fried pork belly that needs at least 30 minutes to boil, then another like 10 minutes to fry, etc?
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Specifically for pork belly depending on the recipe, it will be marinaded and grilled/boiled before service or even days before and portioned, then when an order comes up you pull it out throw it on the grill, in the oven or under the salamander and dress it in 5 or so minutes.
“Fresh” doesn’t mean cooked from scratch at that very moment. It just means it was cooked from scratch. It very likely is still getting frozen in portions or sitting in a warmer for hours.
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