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Finally stopped mincing garlic with a knife every shift
I used to hand-mince all my garlic for prep, like 5 pounds a week, because I thought the press was just for home cooks. About 2 months ago my sous chef at this place in Portland grabbed one of those big metal presses from the back and showed me how it saves like 20 minutes during a rush. Now I use it for everything except the fancy plating stuff. Anyone else have a tool they avoided for years that turned out to be a lifesaver?
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taylorellis28d ago
A buddy of mine from culinary school swore by hand-chopping shallots for years until a stage at a busy Italian spot in Chicago. The chef de cuisine finally handed him a mandoline and told him to stop being stubborn, and he told me it cut his prep time for vinaigrette almost in half. He still uses a knife for fine dice, but that tool saves him a ton of hassle most days.
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eva_thompson28d ago
Yep, mandoline for shallots is the move. Total game changer for vinaigrette prep.
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