Parsley is great at breaking down grease, which is why most burgers and steaks, pork etc are served with parsley as a garnishment, plus it helps with breath
Been watching this channel since the beginning and ive notice your getting much more fluid and comfortable with the job. GLHF learning is the best part of cooking
Long ago he should go somewhere else.... there is nothing more to.learn for him in this job. Even if he works on dishwasher but in fine restaurant he can Lear much more just for watching how chefs cooks...
He’s just a cook who cooks and reheats already made food, no creativity, he’s no chef, needs to move on, none of these meals are his idea, he’s basically a slightly paid more version of a McDonalds cook.
Dude, as just a amateur cook at home, the meat thermometer has changed the game. There should be no shame in ensuring you’re not over or under cooking food!
An instant thermo or a nice probe thermo is a must have for any home cook. The downsides? There may be a slight hole in the meat. The upside? Perfectly cooked meat. I can not for the life of me understand people who get upset about thermos, unless they are purely gate keeping.
@@bradenculver7457yeah, I think it is a point of pride for some, heard comments like, "I've never used a thermometer and I never got sick", Glad you had good fortune or got lucky but why leave it to chance?
Don’t worry about needing to use a thermometer. Yes, after awhile you gain an instinct for it, but since you’re not a steakhouse producing 100 steaks *daily*, the thermometer will never make a mistake, and you can afford the few extra seconds to make sure. Even pro-chefs suggest using thermometers. They just don’t have the chance to use them all the time because of how busy their restaurants can get. Keep up the good work!
I eat one steak a month and never have used a thermometer. I think you just have to actually learn how to cook a steak without relying on the probe. But who cares.
@@skylermummert24 Sure, that gives you a medium steak probably. Can you cook six at once at varying levels of doneness? This isn’t the same as cooking your own steak a few times a week. This is cooking to other people’s, many of which are unreasonable individuals, specifications at batches of three or more at a time. If a table of seven comes in and all asks for steaks? Your job just got harder.
Keep up the pride in your product and the rest will come in time. Appreciate the opportunity to grow your skills and the business together! The parsley's a nice touch!
You know you make some pretty cheap/shtty food but I know is good because you put so much care into it. Is not like you’re making things fresh or the long way that makes things test more amazing but requires more skills, time and preparation that the place you work at doesn’t provide as an experience for you. But just looking at how much care and effort you put is very enjoyable
I've been cooking since i was knee high and have gone from dishwashing to being a head chef, it's great to see someone who loves what they do. Keep it up you're doing awesome. I hope to see you with a red seal
Mother's Day 1996, I cooked 750 sirloin, 324 strip, 170 ribeye, 149 porterhouse, 89 filet, 45 chops, and cut close to 800# of prime rib. Outback Steakhouse, Southgate MI. They could never hit those #'s now.
That is really impressive. Sadly, inflation makes these numbers impossible now days because of the sticker shock on menu pricing, but I believe it. We went out the other night and didn't even get steak, $95 for 2 people. I am a pretty good cook but we wanted to just have a date night... we decided when I cook it's a date night after that. 😂
@@Breezio69 in my opinion, the food was much better then. Cheaper for sure, at the time Outback Steakhouse owned their own beef farms, I don't know about now. Another fun fact about the food at Outback steakhouse back then, most 80-90% of the menu food items came into the restaurant in their natural form, all the veggies and lettuce for salads needed to be washed and cut or cut then washed, fresh fish had to be weighed and cut, ribeye were hand cut, soup and salad dressing was hand made from the pantry and recipe cards. The restaurants in the United States have been forced to change so much, the food is terrible. Almost anywhere you go, unless you live in a sustainable micro-community of farm meets the sea freshness bliss. I'm actually quite sad about the Outback Steakhouse, they taught me a lot about the way things should be done in a kitchen, then they changed everything. I guess that can be said about most things now. 👍💪🤙🤙
To all the people talking about he should be wearing gloves. very few professional kitchens , not your chain restaurants I mean like one or two owners, they don’t wear gloves because we wash our hands so much if you look in to the food safety rules you don’t have to wear gloves unless your touching ready to eat food.
Well it's mostly for safety reasons mostly... Gloves aren't even supposed to be worn at the fry stations in fast food joints they're only recommended when dealing with raw 🍖🥓 meat 🤷🏽♀️
Also, you are technically supposed to wash your hands every time you change gloves, which kinda defeats the purpose of the gloves in the first place. No gloves keeps everyone washing their hands more often
@@IamQue402 No, he touches hot cooked food, "ready to eat" is referring to precooked stuff, like sliced sandwich meat, etc, that is 'ready to eat' straight from the package.
Wouldn't it look better to have the parsley on top on the meat? Not a professional or anything but I feel like that's how they're plated in movies (I think). Maybe some sauce will help keep it at the top 🤔 Just the opinion of a random YT denizen 😁
My buddy took over running a kitchen for a very popular but poorly ran kitchen that was struggling. He saved them over $30k a year by cutting out parsley and nobody even noticed it wasn’t there anymore
im sorry *$30,000*? I don't know what kind of volume they were selling, but they were probably not buying and using more than $2,000 dollars of parsley a month. Honestly, embezzlement feels more likely.
@@senatelayer61662k a month? Last I checked there were 12 months in a year. 30k in savings sounds about right. Ever play the game telephone? OP friend tells him he saves his boss nearly 25k a year on parsley. OP rounds up and goes on to tell people his friend saves his boss 30k a year on parsley. Embellishment and embezzlement are not the same…
When you use your thermometer for the steaks make sure to poke it into the side not through the top otherwise you will get inaccurate measurements! Just some advice from a fellow chef
It's probably a merry chef, it's an oven that also uses micro waves but nothing comes out soggy, they are beasts and a piece of gear most kitchens use for a reason
It is not a microwave. They are called merry chefs. Even subway, mcalisters, even publix employees know this. Most subways got rid of microwaves. My wife’s store got rid of there’s. All they got is the merry
@@cynnful3461 they aren’t microwaved. They’re pre-cooked and then glazed and put under a broiler when ordered. Most restaurants do it like this, because it isn’t really practical to use a big ass offset smoker and have ribs smoking for hours.
Hey man I am a professional chef for 8 years and have cooked thousands of pieces of meet I us a thermometer almost every single time, nothing wrong with making sure your meat is cooking perfectly. looked great by the way
I hope you use beef tallow in your frylators...... Stuff makes things insanely crispy and if it isn't crispy enough, the beef tallow wins for flavor. It allows for the flavors of your food to feel as passionate on the palate as your passion for perfection cooks through ❤😊. Industry secret. Beef tallow elevates fried food so well.
It’s better, in my opinion, to go in with the thermometer from the side, into the center of the thickest part to get most accurate temperature. I personally use the cake tester method and have found it to be the most accurate method, it also doesn’t make nearly as big of a hole in the protein, so you have the added benefit of the steak not losing too much moisture. I love watching your progress as a chef, keep it up and keep being as consistent as you are. ❤
The biggest part is you want to get to the center of the biggest portion, that’s relatively thinly cut ny strip, as long as he isn’t going all the way through, he should be fine. Also, a good instant read thermo leaves a rather tiny hole, and even a nice prob thermo’s hole doesn’t really impact anything beyond presentation. With something like chicken, where you’re cooking to kill salmonella, you want to make sure the thickest part has reached fda guidelines, either 165 for instant or ~155-160 if you hold it for ten minutes. With a steak, you aren’t really cooking the interior to kill bacteria, it’s largely for flavor and texture, which both will be ruined if you go over. I find erring on the lower end of temps for steaks gets you a much more enjoyable experience (assuming you’re from a country with good beef control, like the U.S. or Japan).
One thing is peculiar, the steak was placed raw on a plate, and then the same plate was used for serving to a customer of cooked one. Would be good to be consistent and keep serving plates clean.
I appreciate your modesty and I enjoy watching you cook. It’s a little sad seeing what you have to work with and I’m curious if most chain restaurants use the same technique to cook ribs, etc.
I love how you take the butter from the container, rub the brush on raw meat and then put it back in the container of butter. Great way to contaminate the container of butter. Good job.
about the parsley - knowledge that has been almost lost over time - people think it is just a garnish for looks. Parsley, when you chew it, actually releases an enzyme that aids in digestion. very good for you.
Just a quick fun fact, the parsley garnish originated as a form of cleansing your pallet in between different flavors. it slowly evolved into a silly little color pop used in more casual establishments to make things look more proffessional😅
I think if you guys minced the parsley with cilantro and fresh rosemary and sprinkle it on the fries with the steak it’ll pop out more and look so much nicer and give it a nice somewhat refreshing flavour to cut down the oil a little bit
Dont listen to them... the parsley is good. Even if it doesnt look as good as you think, we, as customers... appreciate the little extra effort to make it look good.
Dude, it looks like you really enjoyed your job. I love to cook and have done it professionally for about 4 years. Never again, I love to cook but I don't want to do it as a job. Love seeing your enjoyment.
Pro-tip from former chef: chop your parsley up nice and fine, then let it sit under your heat lamp for a few minutes so that it doesn’t stick together. Dust that garnish and you can make it really pop without the big old green parsley leaf
Just a tip. Most steaks are not thick enough to poke the thermometer in like you have done. A small number of thermometers require 1/4 of an inch insertion. Most thermometers require a 2 inch deep insertion. Some even require up to 2 1/2 inches deep insertion. Proper insertion is not possible the way you are poking the thermometer into those steaks. Instead insert them into the steak from the side. Check your thermometer package or look up the style of thermometer for how deep it needs to go into the meat. Then, calibrate your thermometer with either ice water or boiling water method. This will insure you are actually hitting the right temps. Also never let your thermometer touch the heating surface, because that will give you a massive increase in the temp reading that is not coming from your food and will cause improper temps on your finished product. Hope this helps you make even better food. Keep up the great work! ✌️💜😁
Just a tip as a professional culinary& hospitality manager. Noticing you work in more of a mom & pop shop, I suggest you source/have your manager source curly parsley rather than the parsley you use. Chop it up and put it in a shaker for 1 day use. We do this & it is imperative all plates have this. Cheers mate!
I feel like the ribs would be better cooked on the grill. That way you can also cook them at the same time. I know it can get messy but you seem like a clean guy. Just by two cents. Love the grill taste on ribs!! Great job
Parsley is an acceptable garnish, it’s just been overused and has become boring. At least it’s not the inedible parsley they use to separate ingredients at the salad bar or put on your plates in the 80’s. One thing aspiring chefs do is look at what other chefs are creating as a source of inspiration. Updating your garnish to something more modern and eye catching could be something that gets you noticed.
This dude cooks as if he were the color beige personified. Dude is the kind of guy to put a wet floor sign in the dish pit. He'd narc on his co workers safety meeting. Dudes never shot his shot with a hostess.
Put your thermometer sideways. Poking it in the middle from the top may not get a good reading. Go sideways and put the whole tip in the center:) just some friendly advice!
As a former bbq food truck owner I’ll give you a little advice on the bbq sauce. I understand you’re not a bbq restaurant but it could help. Really thick sauce like that doesn’t coat ribs (or anything) well. Cut it about 2 parts sauce to 1 part Dr Pepper. We called it our cheater sauce. Everything other sauce (nc vinegar, espresso, spicy) were homemade and it was still our most popular.
Dude I’ve seen you on my tik tok and now you have taken over my RU-vid shorts, incredible stuff you do. I myself am in the biz and I really love watching how you work and flow through an order. My one critique is the level of seasoning you use. I’m from Miami Florida so I’ve become accustomed to the pallet of my home and we season the crap out of our food. No shade to yall canucks but I would love to see you season a steak aggressively instead of the cautiously seasoned steak I usually see from you. All the best from FL and keep on killing it my fellow chiller grilled 🫡
Free plating tip: Put the tips of the bones up instead of down on plate. The base sits on the plate and guests can grab the bones easier when they are straight up. (Basically they are upside down) Keep on cooking!
Keep adding the parsley flakes. Haters are gonna hate. Let them do their job and hate. Last time I checked you’re not cooking it for them. Keep being great 👍🏾
Montreal steak spice is one of my top favorite steak seasonings. However I learned the hard way you can’t be too generous with the amount you use 😂 Btw been watching your stuff for awhile. You have gotten so much more comfortable. It shows. And it shows well in your videos. Keep up the awesome work. ❤
When you temp anything, temp in the thickest part and make sure the whole metal tip is in the steak. Better to temp it from the side. other then that nice video man!
