Jump to content

The Controversy That's Tearing the Restaurant World Apart


mdt
 Share

Recommended Posts

I'm of the belief you can teach anyone to cook, and while things might not be done conventionally, they can be done right. What matters most is what the dish looks like in front of the patron and what it tastes like. If you want to flip fish with tongs, I don't really care, I just want it to look nice and taste great.

Link to comment
Share on other sites

Without an effective apprentice system, a culinary degree is the only thing that tells a potential employer whether you know WTF you're doing in a kitchen. An alternative is auditioning every applicant, but that's usually reserved for high-level hires.

Link to comment
Share on other sites

Depends on the fish and the cut.
I've done it, and I've done it successfully. I've also done it not successfully. Maybe I don't have a deft enough touch.

When I use tongs for something like that, it's that I'm using what seems like a less appropriate instrument because I can't find what I want. It seems like something where you generally would want something flat, such as a spatula, rather than tongs. If somebody can use tongs reliably to flip fish, it doesn't bother me. Maybe a spatula isn't the right instrument either :o .

Link to comment
Share on other sites

I've done it, and I've done it successfully. I've also done it not successfully. Maybe I don't have a deft enough touch.

When I use tongs for something like that, it's that I'm using what seems like a less appropriate instrument because I can't find what I want. It seems like something where you generally would want something flat, such as a spatula, rather than tongs. If somebody can use tongs reliably to flip fish, it doesn't bother me. Maybe a spatula isn't the right instrument either :o .

You want a fish spatula!

post-37-1172780368_thumb.jpg

Link to comment
Share on other sites

I'm of the belief you can teach anyone to cook
You've never met my sister. :o
What matters most is what the dish looks like in front of the patron and what it tastes like. If you want to flip fish with tongs, I don't really care, I just want it to look nice and taste great.
I have no problem taking a relativist view many areas, but I believe there's a right way and a wrong way to do things in the kitchen. And that in addition to knowing the "how," it's also important to know the "why."
Link to comment
Share on other sites

You want a fish spatula!

post-37-1172780368_thumb.jpg

Another implement to cram into my kitchen drawers! :o The long metal spatulas I have are solid, and the spatulas that are slotted are much shorter...It would be good to have the correct equipment, though. Thank you, sir :lol: .
Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share

×
×
  • Create New...