Professional recipe vs home?

Discussion in 'Recipes' started by toffee, Jul 18, 2017.

  1. Casa Valenciana

    Casa Valenciana

    Messages:
    1
    Likes Received:
    0
    Exp:
    Restaurant Chef
    In my opinion the problem is basicaly that you must be eficient in a restaurant while at home you have all the time in the world. Sometimes the eficency, the time, the pre production and the actual assemble are imposible to achieve all together.

    For instance if you want to make a onion soop, you must either have a pre produced very slow cooked base with an amazing flavour or you pooch the onions live, at home you can take your time and aim for the best flavor even if it means 10 hours.

    My 2 cents.
     
    Last edited by a moderator: Dec 23, 2017
  2. pete

    pete Moderator Staff Member

    Messages:
    4,183
    Likes Received:
    802
    Exp:
    Professional Chef
    Not sure what you are saying. Are you saying that you can't take time, in a restaurant setting to do things properly? If so, I totally disagree. In fact, I find it the opposite. At home, I don't have the time, equipment or often, the manpower to always do things the best way. In your example of Onion Soup, in a restaurant setting you most definitely can do the proper way even if it takes hours, plus you have the ability, often, to prep in stages, cutting all the onions the day before or tasking it to a prep cook. And you certainly can find the time to properly caramelize the onions. That being said, I do know many places that rush it because they don't want to take the time, or more often, because they weren't taught that proper caramelization can make or break such a soup.
     
    drirene, morning glory and iceman like this.
  3. jane nair

    jane nair

    Messages:
    10
    Likes Received:
    1
    Exp:
    love to make new food.
    Restaurant food is unhealthier. Typically, more fat is added that would be at home, to create a richer flavor. It's how we get repeat customers. Trust me...you don't wanna know how much fat they put into your food. Even if you order a lean steak au jus, that "jus" is probably half butter.
    I operate a bakery/diner and I almost NEVER eat the food I make there. If I did, I would turn into a goddamn balloon within weeks. It's really one of the biggest sources of stress in my life, cause it takes so much damn self-control not to gorge myself on leftovers at the end of the day (it's going in the trash anyway).
     
    drirene likes this.
  4. jimyra

    jimyra

    Messages:
    849
    Likes Received:
    143
    Exp:
    Professional Chef
    God likes balloon shaped people too. Please no gutter language.
     
    fatcook, flipflopgirl and drirene like this.
  5. chefross

    chefross

    Messages:
    2,615
    Likes Received:
    314
    Exp:
    Former Chef

    I know you are generalizing the subject.
    I have decades of experience working in different kinds of food related places and in most the food was prepared as one would at home but in a professional setting.
    Chicken, fish, beef, pork....it doesn't matter.
    What does matter is the way it is prepared.
    Not all Chef, cooks, and restaurants, know how to cook well.
    Restaurant corporations seek the bottom line, and in doing so create menu items that are high in fat and calories because that's what the public wants.
    Until more people become health conscience this will not change.
     
    drirene likes this.
  6. toddhicks209

    toddhicks209

    Messages:
    30
    Likes Received:
    1
    Exp:
    amateur, food blogger
    I'm guessing you may not have easy access to many professional recipes.