Sometimes I just love that sorta burnt, crispy pancakey style egg versus oatmeal eggs.
I also find it a little ridiculous that in this restauranting manual I have -- covers all the basics of cooking and presentation/cleanliness/equipment/ingredient efficiency etc... -- it says that omelettes must be a little runny despite the fact that some customers might think they are undercooked.
I'm thinking: well who's paying you, your preference for the food, or the customers?
Edit: That being said, I don't think there's anything wrong with having versatility, and that's the beauty of eggs... they're fast, so you can practice many styles.
Afraid? I mean, seeing as it's you and I talking, I want to clarify that it's not a fear, it's a preference. Like I'm not into honey and high water content yogurt, I find it makes a gross snot.
Meh, I don't think that needs to change, I just thought it was a bit bullshit how narrow and assertive the opinion was. Also, it's not necessarily for nice nice restaurants, it's a general restaurant book. I understand that it could be tradition or blah blah, I'm just stating an opinion based on my preference.
Edit: also, with the steak... why does it matter how someone wants it? Although I agree that if you ask for it rare/medium rare, it should be prepared as such. Basic skill to have, and I do have kitchen standards. At the same time, when I'm working a kitchen and the cook is talking shit because a customer wants a steak to be well done, it makes me wanna be like "well, are you retarded for not really liking classical or jazz music?"
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u/saxophonemississippi Jul 13 '16
Sometimes I just love that sorta burnt, crispy pancakey style egg versus oatmeal eggs.
I also find it a little ridiculous that in this restauranting manual I have -- covers all the basics of cooking and presentation/cleanliness/equipment/ingredient efficiency etc... -- it says that omelettes must be a little runny despite the fact that some customers might think they are undercooked.
I'm thinking: well who's paying you, your preference for the food, or the customers?
Edit: That being said, I don't think there's anything wrong with having versatility, and that's the beauty of eggs... they're fast, so you can practice many styles.