Some people may advise you never to check out the kitchen of your favorite restaurant. Once you step into the back of the house, you will see its less appealing side, which may change your perception for the worse.
It’s the reason why many industry secrets remain hidden. Certain companies would rather hold these cards close to their chest out of fear of exposure, which could affect their brand in more ways than one.
But as we know, secrets don’t stay hidden forever, and these professionals are doing their little tell-alls on Reddit. If you’re interested in learning more about what’s going on behind the scenes in nonprofit organizations, surgery rooms, and religious institutions, among many others, go ahead and scroll through.
#22
Delivered food to restaurants for 30 years. You would be shocked at the sanitary conditions of most of the kitchens that make your food.
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#23
A bad zoo will still have amazing zookeepers who care. We get stuck in this trap where we don’t want to leave the animals we care for because if we leave whoever comes next can be worse. I think there’s this idea that mistreatment of animals comes from the entire zoo, but more often than not it’s zoo keepers desperately trying to get better quality of life for their animals from a general management that simply does not care.
It can happen that the keepers are unqualified , I think that’s true of many tiger king situations, but for bigger zoos with bad reputations, the neglect isn’t on the keeper’s ends, it’s on management.
It can happen that the keepers are unqualified , I think that’s true of many tiger king situations, but for bigger zoos with bad reputations, the neglect isn’t on the keeper’s ends, it’s on management.
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#24
If you get a really high price estimate, then that usually means we don't want to do the job.
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#25
The software that you use is held together by rubber bands and paper clips.
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#27
Your kid can absolutely get a higher or lower grade depending on how much the teacher likes having them in class. Something like a 79% is completely dealer's choice, and I know sooo many teachers who have changed a final grade because of a nice present or a heartfelt conversation.
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#28
I cooked professionally for 7 years in a nice resort.
Cooking isn't as difficult as people believe it to be. It's an art. You can make a dish that tastes okay, and people will say you're a great cook, but those who know this can tell.
Seasoning food is simple. You want to use salt, acid, and fat.
Salt gives flavor to the beginning and end of the taste.
Acid gives flavor to the middle of the taste
Fat gives a good mouthfeel and helps balance out the salt and acid.
There are many different types of salt.
Iodized salt is table salt and is good for cooking but not so much for baking. This can be used just like kosher salt.
Maldon salt is also called flaky salt and is usually used to finish a nice steak or some good rolls after baking
Kosher salt is good for putting in sauces as it dissolves much easier as it's usually a smaller coarse.
There are different types of acids as well
Citrus is a great source of acidity in food. Lemon juice, lime juice, and even orange juice.
Vinegars are awesome and super cool, especially with how many different cool ones are out there with different flavor combos.
Fats are so varied that its wild that a lot of people dont realize they are good for you as long as you dont overdo it
Butter - tried and true. I prefer unsalted. It makes it easier to add butter for seasoning if it doesn't add any salt content to it
Fava beans and avocado - great vegetarian/vegan options to add fat into a recipe
Oil - great for searing, sousvide, or emulsion but not great for adding in sauces like the other fats mentioned.
When seasoning sauces, make sure they are hot, otherwise youre not going to get an accurate flavor when it does get hot.
Im not a Michelin star chef, I could be missing plenty in here, and anyone who has as much learning experience as I do or more is welcome to correct me. This is some of what I learned in my 7 years of cooking.
Cooking isn't as difficult as people believe it to be. It's an art. You can make a dish that tastes okay, and people will say you're a great cook, but those who know this can tell.
Seasoning food is simple. You want to use salt, acid, and fat.
Salt gives flavor to the beginning and end of the taste.
Acid gives flavor to the middle of the taste
Fat gives a good mouthfeel and helps balance out the salt and acid.
There are many different types of salt.
Iodized salt is table salt and is good for cooking but not so much for baking. This can be used just like kosher salt.
Maldon salt is also called flaky salt and is usually used to finish a nice steak or some good rolls after baking
Kosher salt is good for putting in sauces as it dissolves much easier as it's usually a smaller coarse.
There are different types of acids as well
Citrus is a great source of acidity in food. Lemon juice, lime juice, and even orange juice.
Vinegars are awesome and super cool, especially with how many different cool ones are out there with different flavor combos.
Fats are so varied that its wild that a lot of people dont realize they are good for you as long as you dont overdo it
Butter - tried and true. I prefer unsalted. It makes it easier to add butter for seasoning if it doesn't add any salt content to it
Fava beans and avocado - great vegetarian/vegan options to add fat into a recipe
Oil - great for searing, sousvide, or emulsion but not great for adding in sauces like the other fats mentioned.
When seasoning sauces, make sure they are hot, otherwise youre not going to get an accurate flavor when it does get hot.
Im not a Michelin star chef, I could be missing plenty in here, and anyone who has as much learning experience as I do or more is welcome to correct me. This is some of what I learned in my 7 years of cooking.
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#29
Rebooting isn’t just us stalling on fixing your computer, it really does fix a fair amount of things and no putting it to sleep does *not* count.
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