|
Phil Moscowitz posted:It is known Tongs must always be tested for tonginess.
|
#
?
Jun 22, 2022 18:47
|
|
|
|
| # ? May 11, 2024 16:10 |
|
|
Fart Car '97 posted:I worked for chefs who required you to cut tape instead of ripping it and it gets its fingers into you. It is absolutely "a thing" in many fancy schmancy kitchens. Now I required it at the last place I ran and I'll continue to do so at any place I run in the future. No ripping. Get scissors or a knife. I've never worked in a kitchen, but I have been a painter for a hot minute and the idea of cutting painters tape specifically just makes me laugh!
|
|
#
?
Jun 22, 2022 18:49
|
|
|
um excuse me posted:Is there a specific reason no one uses a dispenser? I'm just an enthusiast and not a professional so I literally have no idea what the origins, purpose, or expressed importance of cutting tape are. Kind of just sounds like a military type discipline thing. We use them in the current kitchen I'm in
|
|
#
?
Jun 22, 2022 19:19
|
|
|
It's (the tape thing) also seen as a if this new guy can't even to do this one single thing properly what else are they half-assing test. The dispensers would get stolen/taken to another part of the kitchen and lost/hidden somewhere/etc... it's just easier for every cook to have a roll of tape and a pair of scissors
|
|
#
?
Jun 22, 2022 21:44
|
|
|
The tape in the bar prep area is tied to a pipe on the wall along with a sharpie. I haven't lost a roll or a pen in 3 months now
|
|
#
?
Jun 22, 2022 22:15
|
|
|
Internet Explorer posted:I've never worked in a kitchen, but I have been a painter for a hot minute and the idea of cutting painters tape specifically just makes me laugh! I do contract work for painting interiors and tear tape in that situation. Remember that you still need straight lines, but when you're protecting trim you only need one line to be straight. In kitchen prep the tape is meant to stay visible, and the best presentation is a clean rectangle. So, to some like me, all four lines matter. One final point: someone mentioned washable prep stickers. No one markets stickers that look like torn tape, they all have crisp edges on simple geometry. This is what you emulate by cutting tape.
|
|
#
?
Jun 22, 2022 22:23
|
|
|
Oh, so this isn't a bit? Carry on and sorry for the interruption.
|
|
#
?
Jun 22, 2022 22:35
|
|
|
Internet Explorer posted:Oh, so this isn't a bit? Carry on and sorry for the interruption.
|
|
#
?
Jun 22, 2022 23:02
|
|
|
Do you tape cutters put the same amount of energy into cutting the exact right length of tape for what you're going to write on it, or into cutting all identical lengths and centering the text precisely, or into having beautiful handwriting? It seems weird to focus so heavily on just one aesthetic element e: as I recall, the washable date dots have rounded corners, do you guys do that too?
|
|
#
?
Jun 23, 2022 00:39
|
|
i like nice words
|
Anne Whateley posted:Do you tape cutters put the same amount of energy into cutting the exact right length of tape for what you're going to write on it, or into cutting all identical lengths and centering the text precisely, or into having beautiful handwriting? It seems weird to focus so heavily on just one aesthetic element No one is taking a protractor to the tape edges to test if a stage is competent, if that's the sort of scenario you're imagining. It isn't a calligraphy examination. But to a cook unfamiliar with a cut tape standard? its great test of their curiosity and coachability. Also, cutting tape is not some energy draining herculean effort. Prep labeling is like putting on a tie. You can go Avril Lavigne or Prince Albert. Entirely your choice. Either you have a place in your cooking where this matters (professionally, personally) or you don't.
|
|
#
?
Jun 23, 2022 01:38
|
|
|
Write directly on the cambro then cross it out and write the next thing. A well used cambro should look like the Stanley cup.
|
|
#
?
Jun 23, 2022 02:11
|
|
|
Induction range recommendations? I think air fryer oven instead of standard convection would be nice since I do oven baked wings a bit. I also cook pizza once a week so 550 degree is a must. For the range itself, I’ve got little kids so any option to lock the burners/oven is a huge bonus.
|
|
#
?
Jun 23, 2022 02:38
|
|
|
parthenocarpy posted:No one is taking a protractor to the tape edges to test if a stage is competent, if that's the sort of scenario you're imagining. It isn't a calligraphy examination. But to a cook unfamiliar with a cut tape standard? its great test of their curiosity and coachability.
|
|
#
?
Jun 23, 2022 03:08
|
|
|
Anne Whateley posted:I'm not surprised that at high-end places there's a lot more focus on appearances, I'm just wondering why that's the one specific element that gets all the attention
|
|
#
?
Jun 23, 2022 03:14
|
|
|
Someone write an AI to see cut vs uncut tape in kitchen nightmares and restaurant impossible
|
|
#
?
Jun 23, 2022 03:21
|
|
|
Anne Whateley posted:I'm just wondering why that's the one specific element that gets all the attention Unsure how you got this impression. Lets say you are a first day stage at a michelin one star and you are given as your first task halved cherry tomatoes, eight quarts worth, in single quart containers labeled with cut tape. Your prep setup is probably the first consideration. How do you handle the knife? Not just when you're using it, but how to you take care of a knife in general at all times. How you take care of a towel. Your mise en place. How are your prep containers arranged? Your cutting board? Is there cohesive execution or are you just slicing away as fast as humanly possible in a race of your own imagination? How do you handle your prep containers? Do you get tomato juice over everything? Seeds in the lid? How do you maintain a clean workspace? "Can you cut tape" is maybe... last evaluated element of prep? Its all sized up in a second-long glance by a chef before you even begin your second quart, and until then its just your actions speaking for you. The next question of "is this person coachable" is absolutely essential when evaluating how someone performs. (bordering on restaurant industry thread territory now with this tape derail)
|
|
#
?
Jun 23, 2022 03:33
|
|
|
Anne Whateley posted:I'm not surprised that at high-end places there's a lot more focus on appearances, I'm just wondering why that's the one specific element that gets all the attention It's not really a focus on appearances as much as it is an simple way to remind people of the professional standards of the environment. High end kitchens are competitive places, making your staff cut their tape is an easy task. Trying to skip it is a red flag people for people who aren't going to be able to meet the standards of more critical/challenging jobs later on.
|
|
#
?
Jun 23, 2022 03:36
|
|
|
If I was a chef I would make people cut painter's tape into little ribbon bow shapes with an exacto knife just to be an rear end in a top hat and then write a book about how that showed my commitment to perfection.
|
|
#
?
Jun 23, 2022 03:39
|
|
|
I just use a label maker I have time to wash my paws and keep them clean It’s black on white so easily legible Does small and large Doesn’t leave a residue when you take it off Always legible Cheap third party refills on Amazon Might not be best for commercial environments where cooks will dunk it in tomato sauce or drop it on the floor after someone taps their nuts but seems ideal for home
|
|
#
?
Jun 23, 2022 03:48
|
|
|
it's important for any kitchen to have lots of completely arbitrary little things you can do wrong and get yelled at for
|
|
#
?
Jun 23, 2022 03:50
|
|
|
eke out posted:it's important for any kitchen to have lots of completely arbitrary little things you can do wrong and get yelled at for People that view systematic kitchen protocol as arbitrary are exactly the type certain kitchens want nothing to do with. They're not coachable, not curious, just stubbornly set in their ways. If they can't accept a clean line standard on tape and thinkthey alone can restore civility to the culinary world by standing their ground on torn tape, well god bless them. They'll hopefully find success elsewhere. As I said earlier, you either have a place in your life where this matters or you don't. I can't imagine criticizing tape in any way at a kitchen without a standard.
|
|
#
?
Jun 23, 2022 04:04
|
|
|
Kitchen work is a cycle of abuse and literally everything that goes on in one could be an example, but tape is what got mentioned first.
|
|
#
?
Jun 23, 2022 04:04
|
|
|
i like using a grease pencil to mark up my delitainers
|
|
#
?
Jun 23, 2022 04:07
|
|
|
parthenocarpy posted:Unsure how you got this impression.
|
|
#
?
Jun 23, 2022 04:11
|
|
|
Having never used tape in the kitchen in my life this intense discussion feels insane lol
|
|
#
?
Jun 23, 2022 04:42
|
|
|
Anne Whateley posted:I meant among the other elements of a label that I just asked about. I'm not fighting the good fight for torn tape and Avril Lavigne, I just am curious why the focus, label-wise, is on cutting the tape and not on length of the tape, good handwriting, etc. i vaguely remember keller or someone saying they thought torn looked sloppy, so they preferred cutting it, but i don't see the issue with a dispenser as long as it gets cleaned Vegetable posted:Having never used tape in the kitchen in my life this intense discussion feels insane lol it's useful for labeling and dating things (which is also useful if you want to pass a health inspection) also i feel the need to add you can buy masking tape in pretty much any color under the sun if you care to
|
|
#
?
Jun 23, 2022 05:39
|
|
|
Flash Gordon Ramsay posted:Write directly on the cambro then cross it out and write the next thing. A well used cambro should look like the Stanley cup. I hate to break it to you but they don't cross out names on the Stanley Cup
|
|
#
?
Jun 23, 2022 05:53
|
|
|
Having worked in a large sized commercial kitchen cut tape wasn't the standard, but instead long strips on exactly and only 1 side were the standard there. When you have a 200 table restaurant and an entire floor dedicated to prep and storage, losing a label off of a single cambro (or having it pointed out of sight in a hard to reach area) means that whatever was in the cambro might now be completely thrown out or never used. Where I worked, daily inventory people also had a checklist item to review storage bins and remove and reapply any fussy-looking labels. I'm gonna venture that the reason for cut tape is so that there's less of a chance that the tape curls/falls off and instead sits flat. Maybe also to help ensure people take more time on the label and don't forget the date. In professional restaurants there's almost always a reason, no matter how psychotic it seems. It's a small factory.
|
|
#
?
Jun 23, 2022 06:20
|
|
|
This tape derail 
|
|
#
?
Jun 23, 2022 07:12
|
|
|
El Mero Mero posted:Having worked in a large sized commercial kitchen cut tape wasn't the standard, but instead long strips on exactly and only 1 side were the standard there. When you have a 200 table restaurant and an entire floor dedicated to prep and storage, losing a label off of a single cambro (or having it pointed out of sight in a hard to reach area) means that whatever was in the cambro might now be completely thrown out or never used. Where I worked, daily inventory people also had a checklist item to review storage bins and remove and reapply any fussy-looking labels. There’s a Dave Arnold story where he had to move his test kitchen, and when his interns found a bunch of unlabeled deli containers filled with white powder and asked him what it was, he put some of it on his tongue and it immediately started burning his taste buds, which he lost for a month. it was lye.
|
|
#
?
Jun 23, 2022 07:23
|
|
|
I just use a chalk pen right on the container. Non-toxic, available in many high contrast colours and comes right off in the dishwasher.
|
|
#
?
Jun 23, 2022 14:38
|
|
|
In the kitchen I run if I see someone wasting their time cutting tape instead of doing something productive they’re fired on the spot.
|
|
#
?
Jun 23, 2022 16:34
|
|
|
Steve Yun posted:There’s a Dave Arnold story where he had to move his test kitchen, and when his interns found a bunch of unlabeled deli containers filled with white powder and asked him what it was, he put some of it on his tongue and it immediately started burning his taste buds, which he lost for a month. it was lye. Dave Arnold's lying tongue
|
|
#
?
Jun 23, 2022 16:37
|
|
|
In his defense he told that story as example of why you should label everything
|
|
#
?
Jun 23, 2022 22:05
|
|
|
Steve Yun posted:In his defense he told that story as example of why you should label everything This. Even in a kitchen, you don't just sample an unlabeled, unidentifiable product. That's a recipe for disaster.
|
|
#
?
Jun 23, 2022 22:07
|
|
|
Shooting Blanks posted:This. Even in a kitchen, you don't just sample an unlabeled, unidentifiable product. That's a recipe for disaster.
|
|
#
?
Jun 23, 2022 22:08
|
|
|
I’m sorry I interrupted tape chat-but does anyone have any recommendations on inductions stoves?
|
|
#
?
Jun 23, 2022 22:36
|
|
|
Canuck-Errant posted:I hate to break it to you but they don't cross out names on the Stanley Cup They do when the person is a coach who sexually assaulted young players with the team. What are the contents of your delitainers doing to you Flash Gordon Ramsay?
|
|
#
?
Jun 26, 2022 04:56
|
|
|
This is "kinda" for kitchen stuff? But I meal prep into an Anchor 4-cup container. I've been unable to find a lunch bag for it that will hold 2 of them and maybe a little more that isn't obnoxiously large. Do you guys have suggestions?
|
|
#
?
Jun 26, 2022 20:09
|
|
|
|
| # ? May 11, 2024 16:10 |
|
|
obi_ant posted:This is "kinda" for kitchen stuff? But I meal prep into an Anchor 4-cup container. I've been unable to find a lunch bag for it that will hold 2 of them and maybe a little more that isn't obnoxiously large. Do you guys have suggestions? Ziploc freezer bag maybe?
|
|
#
?
Jun 26, 2022 20:30
|
|
