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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So restraunts and a lot of home chefs use “Mise en place.” It’s a French term for putting in place. Preparing everything, putting it in the correct spot, etc. Restaurants have a menu. Where the cook times and ingredients are known. They also have an idea of what they will sell and how much each day based on historical data. So for most items the veggies are cut, meat prepared, sauces ready, etc. When an order comes through they just cook and serve. For foods needing more prep time, they are make it based on the historical data
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