Separate names with a comma.
Discussion in 'Professional Chefs' started by chefmc, Oct 12, 2015.
Should I substitute ketchup for the demi-glace?
Make sure it's from the head section.
Excuse me waiter my beef tenderloin is tough.
Sir, you ordered it well done, it may be loin, but it will never be tender.
/img/vbsmilies/smilies/lol.gif/img/vbsmilies/smilies/lol.gif/img/vbsmilies/smilies/lol.gif And just up on the broiler and stand on it while it's cooking. Remember, nothing sets off a fine steak like some catchup!
This may be the right time to bring this up. When you get an order for well done, isn't it possible to steam the meat and then mark it on the grill? My thinking is that this way the meat is not dried out but should look grey throughout. I think a small Chinese bamboo steamer would do the job perfectly and very quickly.
I have never had the opportunity to try this out but I've always thought it would work.
Customers ordering well done are most often turned off by the sight of blood and pink meat. If the meat looks well done, they should be happy.
As long as they realize that they are expected to pay ... and they do pay like any other diner ... where is there any problem?
Geez, IceMan- you're no fun!/img/vbsmilies/smilies/lol.gif Making fun of stupid orders is a time honored tradition in the kitchen! Chefmc never in any way implied that he or she refused to comply with the request. I think it's fair to poke fun when a customer takes the most tender and expensive cut of meat and requests it prepared in a way that leaves it about like a two dollar ball tip steak.
Everybody rolls their eyes and screams inside when a customer asks for well done.
The first emotion, is to "kill the beast"....
get an attitude......
"That stupid so and so.....I'll show him/her...."
But it really is a challenge to cook a steak well done and keep it from drying out. It can be done, but so few cooks take the time to understand.
Ego and temper get in the way.
Phaedrus my friend ... I WAS poking fun.
Plus ... On top of that ... YES, I can cook well-done and still yet moist.
We work in kitchens ... It ainte rocket surgery.
The trick is to do it without the pressure cooker.
I'm pretty chill about doing whatever a customer wants if it's possible to do. They pay my paycheck after all.
I always make sure my servers know if a tenderloin is ordered well done they automatically aks if it is ok to be butterflied. If not they let the customer know that 20 to 25 mi utes is the cooktime for it. Usually there are other diners at the table and nobody wants to make everyone else wait so we end up butterflieng it. Sear it hard or mark it nice and either finish it in the oven on a sizzle platter w some demi on it or on the second shelf of the broiler that is lower temp for finishing grilled fish and resting meat. Yes it is absolutely ok to call them a hillbilly and make jokes about a 1 and catsup so long as that type of stuff never makes it to the dinign room. If someone is willing to pay to eat your food they deserve fair treatment at the table. In the kitchen different story.
They pay for it they can have it any way they want it. It is not easy cooking meat well done and get it to be nice, it requires a longer slower cooking. I think it should be looked upon as a challenge. I remember having a cook off for a Head Chef job once, I had to do a duck breast and boss wanted it well done. After initial swearing and looking for a dog to kick( I am a chef after all) I got on with the job and managed to produce very succulent well done duck breast and got a position! ).
Many years ago I was working at a place with a 36oz porterhouse, it was a 40 minute cook time to fire one well done properly, they pay and I'll play.
@dcartch I'm more a Monet and Stag's Leap buy but 2 buck chuck will do in a pinch 😎
Screw that. Tell them you won't cook a beautiful piece of meat like that past medium (hell, if even there), if they don't like it hit the bricks. So what if word gets around? Business would probably pick up.
IMHO, the only reason you will refuse to cook meat well done is if you operate a sushi restaurant.
Anthony Bourdain when he was running the kitchen at Les Halles, would supposedly grab the oldest, most crusty dried out piece of meat he could find in his walk in when someone ordered beef well done, no matter what cut. In the end it doesn't make a difference, does it?
Will not work with my friend.
He orders his steaks medium rare. When the steak comes, he tells the waiter, "Oh, sorry, I changed my mind. Can you make my steak well done instead?"
Hmmm. That's an intresting outlook on customer service. I don't think I'll be putting it into practice anytime ever. I've always prepared food to service my guest, that way they continue to service my bank account.
Why compromise your craft for a buffoon? All restaurants refuse service to some clients for one reason or another. If these rare occurrences are going to break the bank then you might as well put a bankruptcy attorney in your Rolodex. It's all over but the crying.