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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Prepping a commercial kitchen involves cooking a lot of the stuff most of the way.
For instance pasta, when I worked in an Italian restaurant we cooked it 9/10’s of the way. Then it was shocked in cold water and tossed in canola oil, then stored until needed.
On the back of the stove there was a big pot of boiling water with strainers in it. When an order of pasta came in during service we’d drop the appropriate portion of pasta in a strainer and cook it for a couple of minutes, lift the strainer insert to drain, then plate and sauce.
It’s all about the prep.
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