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?
In: Other
Well a lot of things aren’t fresh. They are prepped for that day or for the week.
I’m sure others will add all sorts of things, but one of the things from my experience was bacon. Every morning I’d cook up 15lbs of bacon on the flat top until it was mostly done. Then into one of the fridges, and when it was needed, one minute in the deep frier made it just right.
Some things were more strategic. Like the sautéed onion queue. Just like we’d prep the bacon, morning prep included slicing up a bunch of onions. So we’d have the bucket of onions for the day. Then because sautéed onions went in omelets and a number of hot sandwiches and took way longer to cook than both, you just kept a few portions cooking in the flat top to one side. Put a serving in an order from one end? Replace from the bucket at the other end.
Then there’s things like the food rack enclosure things that can be kept hot or cold. You can keep things ready to serve in them for a while without too much harm.
Then for finishing with a crust if some sort, you have salamanders. Way faster than the tools you have as a home cook.
Then there’s the microwave kits. Chef Mike cooks more stuff than you’d think.
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