- Joined Aug 15, 2003
OK ... Well that says you've obviously never worked in a bar. There is NO place to put 40-lbs of raw wings anywhere in a bar kitchen. You can put them very simply bagged the freezer after they've been cooked. The difference in MY kitchen is minuscule between the fresh cooked and the cooked from frozen wings. Nobody has ever been unhappy and as I've said before ... NONE ever come back.
"We work in kitchens ... It ain'te rocket surgery.".
You're pretty defensive.
How can you say there is no place to put 40 lbs of raw wings when your method includes storing 40lbs of raw wings in buttermilk before they are floured and fried? Obviously there is space so I don't understand.
You can obviously cook your wings however you want. I'm sure they are very good. But there are many many ways to cook things and your way is just one.
Don't EVER confuse bar chx-wings with haut cuisine.
For the record, I don't think the simple act of cooking wings from fresh to order somehow constitutes haute cuisine. If that is what you think haute cuisine is then, well...I hope you don't actually think that.
Also no one has used that term in 20 years.