angry gripe

Are you trying to tell me you left a frying pan with (flamible) oil on a 25,000 btu burner unattended?

You're very lucky the fire supression system didn't kick in, then you'd a had one heck-uva-mess to clean up

Two words for you,

Smarten Up

 

Pump is right.

You shouldn't need to be taught how the hot line works.  You don't walk away from a shallow pan over a big flame with anything in it, ever.  If someone sees your screw up, it doesn't become his responsibility to fix.  You're lucky he mentioned it at all.  

It's really not my business to teach you basic cooking, but your hot-pan technique sucks.  Who the heck taught you to put oil in a cold pan?

Preheat the pan without oil.  It doesn't take long, but it doesn't take any attention either.  When the pan is hot, you take it off the flame and add a small amount of oil.  When the oil shimmers, smokes, runs free, or whatever your test is (which  usually happens as it hits the pan but won't take more than a couple of seconds back on the fire at most) you're ready for the last step.  Finally, add whatever it is you're going to sear or saute with the pan off the flame if the oil is smoking, or on the fire if it isn't.  Kindergarten stuff.  Presumably no one taught you, or someone taught you wrong and it's not your fault.  But now you know.

As to whether or not your employers should or should not have some particularly inconvenient dish on the menu during the crush, why do you think they have cooks?  If the luncheon menu were limited to Ritz crackers and peanut butter sandwiches you probably wouldn't be there. 

They don't call it "work" for nothing.  Butch up, cupcake.

BDL

 

I have to agree with BDL and foodpump.  You just can't leave oil in a pan and walk away.. that in itself is a recipe for disaster.

I don't know how your kitchen works but it sounds to me that there might be some room for improvement when it comes to communication and working together.  

 

You'll find a lot of advantage of oil into a hot pan over oil into a cold pan.

You won't smoke the oil as badly as often -- that means you won't have to deal with the bad flavor and the gooey mess after it cools down.

You'll use less oil.  When it goes into a hot pan, it spreads really easily.  You'll find yourself using a tsp where you used a tbs.  The techniques of sear and saute are meant to be done with very little oil.  Food will taste better.

The pan will release better.  When the pan is already hot, the oil fills its pores better.  Or something.  I honestly don't know why it works, but it does.  If you want to go for super-non-stick.  Put some oil in a cold pan, heat it to warm.  Dump it out, wipe the pan, put the pan back on the flame, heat it, then add the oil you want to cook with.  Sort of an instant seasoning.  But I'm getting ahead of myself.  The "release point" is a very important point of sear and saute.  You shouldn't have to use a spat to get things moving in your pan.  It screws up the surface browning and screws up the fond.

Cooking with butter is a little different.  Obviously you use more butter than you'd use oil because it tastes so good, also you control the pan to control the browning of the butter as opposed to the browning of the food.  But... hint... Preheat the pan, take it off the flame, and add just a couple of drops of oil, swirl them, then add the butter still off the heat.  You'll not only temper the pan, but make it significantly less sticky. 

Keep your oils in the stove mise in squeeze bottles, or glass with speed-pour tops.  I was taught corn and extra virgin olive in a restaurant kitchen, and that's what I still do at home decades later.

I'm from a different time, and would have worked out who should have covered for whom and exactly what that meant either over beer or in the parking lot after work.  His choice.  Presumably those methods aren't available for you, the second one shouldn't be, and you're more rational than I was (doesn't take much).  Next time your "friend" asks you to cover for him, tell him sorry in the nicest possible way, and that you have to wash your hair.  Too bad. 

BDL

 

Whoever told you to start in a cold pan, should go back to school. First food will stick to a cold pan or grill. Second you are asking for trouble putting oil in a pan and walking away, your lucky you put it out. If your in a real pinch and want Pittsburgh , throw the steak right on the open flame burner, at least place wont go up in flames. Or put a sizzle pan on top of burner let it get hot then proceed.no oil needed. If you feel the urge to lube the pan, use a non stick spray like pam.

 

Ed's right on about Pitt rare -- sizzle pan and no oil needed. Pitt goes quick.

NEVER leave oil in a pan over fire unattended! There is NO excuse for this -- it's a serious error regardless of anybody else in the kitchen.

BH

 

Sorry, Chef, I can't muster up a lot of sympathy... it was your dish and you walked away. sorry it happened... but, it happens.
 

 

You knew the layout BEFORE you started the dish.

Whether or not the layout is good, bad, correct, or incorrect, IS NOT YOUR CALL!

Now, TBS, if someone ASKS your opinion, give it to them, albeit in a courteous manner?

 

If you are asking if "I" would lay out the kitchen that way, NO!

But then again, sometime you work with what you have, and that includes physical layout, equipment, AND personnel /img/vbsmilies/smilies/crazy.gif

 

Don't you love working with stoners? What I like best is how they can go on for hours about how great they can cook when they're stoned. Mostly they stand there with their mouth hanging open staring at the tickets like they can't read English, then they cook half of one order and half of another and don't finish one thing before they start the next. They're great though, just ask 'em. I got so sick of working with stoners, drunks and hung over people that it got to a point where I refused to cover for them. It was too much stress. I did my stuff, and if they didn't do theirs the waitstaff would get mad and go to management. Then management would come down on them. They won't if you keep covering for them. If they walk off the line to toke up /throw up, whatever, let their station sit. It's a firing offense in my kitchen to come in drunk or stoned. I tell the crew flat out if they need to get messed up to come to work, they need to find another job. I still get block heads. I like working with the people from the local occupational rehab facility. When you tell the kid with Down's syndrome to clean the salad bar at 2.00, he will clean it at 2:00 and you never have to tell him again. He might come in at 2:00 on a day you're closed to clean it, but hey, nobody's perfect.  

 

Greyeaglem, I don't blame you for not covering for the stoners and drunks.  I agree... if they have to get messed up in order to be able to work they should definitely be seeking other employment.  The best workers I've worked with are the ones who are new to Canada.  They're hardworking, dependable and much more dedicated than some of the ones who have been born and raised here. 

 

Worse than the fact that wastoids, drunks and stoners just suck to work with, and are NEVER what they think they are in the kitchen, is the fact that they're also a serious hazard. Some stoner drifting off in front of a hot burner or a drunken buffoon with a ten inch knife can do a LOT of damage.

  Cooks and chefs are basically crazy to begin with. Add chemically induced stupidity to a healthy dose of crazy and you've got the potential for disaster of Biblical proportions...

 

Here's my GRIPE for the day ... NON-SLIP Shoes. Just fine, nice shoes. I've never in my years however, ever slipped and fell. So this time, when buying new shoes, I find a really nice pair that just happened to be "non-slip". Freakin' swell. God forgive that you ever step in or on something ... YOU CARRY IT EVERYWHERE!!! All over the freakin' place. And they ain't easy to clean out. Stupid shoes. One(1) freakin' meatball.  All over the whole place ... like I stepped in a dog-pile. Stupid shoes!!!