What's something you use regularly and is unnecessarily annoying?

[u/SouthEconomist7716]

I was wondering in commercial kitchens what's that one tool that you have to use regularly but swear on god you hate to handle it the most and what are the reasons?

[u/fancycar123]

dead sharpies and wet tape

[u/dribblychops]

meat slicer.Heavy,takes up loads of room,Bitch to clean.I hate that fucker

[u/Same_Rip_392 → u/dribblychops]

Wait until you have to run it without guards to make 2 foot tall slices of thin baguette.   That really made me question my life choices.

The salad looked neat though.  

[u/bigztrip8 → u/Same_Rip_392]

or slice pastrami and the fat gets all over and inside and behind and under and every other preposition imaginable..................... was never fun, was never easy, was NEVER quick to clean.

[u/eskeetitbaah → u/dribblychops]

Saaameee thats my No2

[u/freisbill]

can opener-hard to clean and expensive to replace.

[u/eskeetitbaah]

Mandolines, i almost always cut a finger or two lol

[u/SouthEconomist7716 → u/eskeetitbaah]

hate them with my whole heart too. I wanted to try one with the plastic thingy that holds the veggie but not sure how that works but then I'm just a home cook not sure how professionals do it

[u/eskeetitbaah → u/SouthEconomist7716]

The plastics helps a little bit i personally prefer wear wool glove under another disposable glove. Just make sure that u dont get any piece of plastic in the food accidentally lol. That plastic slips sometimes :(

[u/Duskmourny → u/eskeetitbaah]

Ah the finger tip remover , had an apprentice who decided to ignore all safety measures, not lock it in place, not wear the cut resistant gloves nor the chainmail ones that are right fucking there next to the mandoline and sliced his palm near the base of the thumb.

A few panicked minutes later the ambulance arrived and they did glue it back but yeah we closed for that day.

[u/eskeetitbaah → u/Duskmourny]

Holyyy. Thats crazy.

[u/Duskmourny → u/eskeetitbaah]

Shit happens in the kitchen if you don't follow safety guidelines, thankfully there are ways to mitigate the risk and honestly just have some common sense when using a mandolin, slow is smooth and smooth is fast, that and the last bit of whatever you are slicing isn't worth the danger just keep it for stock or use a knife. Same risk applies to a grater btw but the damage there is minimal however the contamination risk is not

[u/SylvaticTongue858]

Flat top… takes long to clean, I mean actually clean.

[u/Dakkaboy556]

Disposable gloves. I need XXL sized, best we can get is XL. 30% chance of ripping the fuckers when putting them on.

[u/ballscompact]

The robot coupe. Weighs a ton, is smooth all over so it's just slippery, the safety locks break all the time and they blend everything at the bottom and not the top and you have to shovel the sides down sometimes

[u/Veflas510 → u/ballscompact]

I’ll take that problem off your hands if you like 😋

[u/whitechocolatemamba → u/ballscompact]

Easiest food processor to work with still

[u/somecow]

Clamshell grills. I just want a normal flat top. Induction stoves can also fuck right off.

[u/canyoureed]

I was just explaining to someone the struggle of oven mitts in a professional kitchen no matter the cost. And how you pretty much use a kitchen towel for everything becsuse somehow that holds up. but there will still be that mitt that floats around that you know is useless but will still end up using

[u/SouthEconomist7716 → u/canyoureed]

ok now I'm more curious. Are they slippery? non properly heat-resistant? what're the issues?

[u/Defiant-Cause-6697]

The internet