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Secrets of a Restaurant Chef???

[Deleted User]
[Deleted User] Posts: 0
edited November -0001 in EggHead Forum
I was just watching "Secrets of a Restaurant Chef" on FoodTV... I never knew "double dipping" was one of the secrets... NASTY!... If THAT's a secret, I'm steering clear of restaurants! You pull that stunt on "Chopped" and they'll whack you in the head with a cast iron skillet..... Cousin Patty or not.
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Comments

  • GriffinGaDawg
    GriffinGaDawg Posts: 332
    do tell about this "double dipping."
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  • anthonys735
    anthonys735 Posts: 66
    You should watch the Mythbusters episode on "double dipping."
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  • [Deleted User]
    [Deleted User] Posts: 0
    She tasted whatever she was preparing and then put the spoon back into the bowl... very no-no.
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  • [Deleted User]
    [Deleted User] Posts: 0
    I missed that one... can you summarize?
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  • Gator Bait
    Gator Bait Posts: 5,244
    LOL, "double dipping" was never a habit of any of the chef's I worked with or knew. Almost every one of them was drunk as a skunk as soon as they were off the clock but no double dipping. :laugh:

    Gator
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  • [Deleted User]
    [Deleted User] Posts: 0
    Ok... I found the Mythbusters episode... they can say whatever they want... I'd just prefer NOT to have someone elses "whatever" deposited in my food before eating...

    I think Mythbusters may have done a less than totally scientific test with the Petri dishes, just because one grew more than another (IMHO)... it's more important WHAT WAS GROWING (i.e. what kind of bacteria or virus)... and that they gave no specifics on that.

    I think most chefs would say that double dipping is just "bad form".
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    GriffinGaDawg wrote:
    do tell about this "double dipping."

    It's a government thing with our money.

    GG
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  • Little Chef
    Little Chef Posts: 4,725
    WPB....No worries...it is NOT the norm! A sad fact here....I would say, in 90% of restaurants, the 'line' simply pushes food out, not taking the time to care if it tastes right or not. So, double dipping is not even a remote concern there.... In the restaurants that DO taste, there should be a container of hot sanitizing liquid with a series of spoons in it...not unlike an ice cream scoop at the ice cream shop, or, best, disposable plastic spoons. No worries....Ann Burrell does not represent all restaurants (in more ways than just the double dip factor!) ;) Please, do not ever follow her lead in her salt use!! Holy smokes!! :S :huh:
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  • bubba tim
    bubba tim Posts: 3,216
    Our money? I thought it was Obama Bin Lying's money. :woohoo: :P
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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