"Chef's Perks"

monster · 07-05-2018, 10:00 PM

Growing up, if you cooked, you were allowed to sneak a few of the ingredients as you went. This was referred to as "chef's perks" The most common was licking the spoon/bowl after making a cake --until the salmonella in raw eggs thing.

tonight (and a couple of nights ago) I cooked with mushrooms and sneaked so many pieces raw I almost needed to prep more.

What are your favorite "chef's perks?"

BigV · 07-05-2018, 10:19 PM

Red wine reductions
Anything in the smoker

If you're not tasting it as you go you'd better have a ACE room recipe and he a measuring master

I'm not either

Therefore, I taste

monster · 07-05-2018, 10:24 PM

I think "Chef's perks" is more sneaking thinks that are not necessary..... tasting the final product is a Chefcessity?

Undertoad · 07-05-2018, 10:26 PM

gonna make extra sauce because there will be

~~ HOLLANDAISE ON EVERYTHING ~~

sure i made it for the asparagus but i will also be liking it on the chicken and the potato and the ice cream and on the fingers and on the spoons and

Undertoad · 07-05-2018, 10:28 PM

o yes and... that crusty brown bit that formed at the bottom of the meat... the fat and juice that coagulated... i'll be having that bit thank you

Griff · 07-06-2018, 06:17 AM

...raw dough of all kinds

Clodfobble · 07-06-2018, 09:29 AM

The extra salty & fatty bits of the meat (to be fair, this is more of a "who gets what piece served to them" than a mid-cooking thing) and that extra bacon slice that just won't seem to fit evenly on the plate of paper towels.

bbro · 07-06-2018, 10:01 AM

The best chicken finger that comes out gets to go to the one cooking them. Other than that, not much

Gravdigr · 07-06-2018, 01:26 PM

I might taste juuuust a bit of the bourbon when I make BBQ sauce.

Y'know, to make sure it isn't poisoned.

07-05-2018, 10:00 PM	#1
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	"Chef's Perks" Growing up, if you cooked, you were allowed to sneak a few of the ingredients as you went. This was referred to as "chef's perks" The most common was licking the spoon/bowl after making a cake --until the salmonella in raw eggs thing. tonight (and a couple of nights ago) I cooked with mushrooms and sneaked so many pieces raw I almost needed to prep more. What are your favorite "chef's perks?" __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

07-05-2018, 10:19 PM	#2
BigV Goon Squad Leader Join Date: Nov 2004 Location: Seattle Posts: 27,063	Red wine reductions Anything in the smoker If you're not tasting it as you go you'd better have a ACE room recipe and he a measuring master I'm not either Therefore, I taste __________________ Be Just and Fear Not.

07-05-2018, 10:24 PM	#3
monster I hear them call the tide Join Date: Dec 2005 Location: Perpetual Chaos Posts: 30,852	I think "Chef's perks" is more sneaking thinks that are not necessary..... tasting the final product is a Chefcessity? __________________ The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart

07-06-2018, 06:17 AM	#6
Griff still says videotape Join Date: Feb 2001 Posts: 26,813	...raw dough of all kinds __________________ If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis

07-06-2018, 09:29 AM	#7
Clodfobble UNDER CONDITIONAL MITIGATION Join Date: Mar 2004 Location: Austin, TX Posts: 20,012	The extra salty & fatty bits of the meat (to be fair, this is more of a "who gets what piece served to them" than a mid-cooking thing) and that extra bacon slice that just won't seem to fit evenly on the plate of paper towels. __________________ My book My other book My spirit animal

07-05-2018, 10:26 PM	#4
Undertoad Radical Centrist Join Date: Jan 2001 Location: Cottage of Prussia Posts: 31,423	gonna make extra sauce because there will be ~~ HOLLANDAISE ON EVERYTHING ~~ sure i made it for the asparagus but i will also be liking it on the chicken and the potato and the ice cream and on the fingers and on the spoons and

07-05-2018, 10:28 PM	#5
Undertoad Radical Centrist Join Date: Jan 2001 Location: Cottage of Prussia Posts: 31,423	o yes and... that crusty brown bit that formed at the bottom of the meat... the fat and juice that coagulated... i'll be having that bit thank you

07-06-2018, 10:01 AM	#8
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	The best chicken finger that comes out gets to go to the one cooking them. Other than that, not much __________________ Camping

07-06-2018, 01:26 PM	#9
Gravdigr The Un-Tuckian Join Date: Apr 2007 Location: South Central...KY that is Posts: 39,517	I might taste juuuust a bit of the bourbon when I make BBQ sauce. Y'know, to make sure it isn't poisoned. __________________ These statements have not been evaluated by the FDA, EPA, FBI, DEA, CDC, or FDIC. These statements are not intended to diagnose, cause, treat, cure, or prevent any disease. If you feel you have been harmed/offended by, or, disagree with any of the above statements or images, please feel free to fuck right off.

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode