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"clean tongs"

post #1 of 5
Thread Starter 

ive recently been assigned a kitchen that im about to retrain the folks how to use tools instead of their bare hands.   i believe im gonna concentrate on having them use 12in tongs.   back in the day we used the pasta water to dip them in to clean them off during the heat of the rush.   yeah yeah gotta keep changing the water and not the yummiest of thoughts.   question being is how do yall keep your tools clean while on the line working a rush?

post #2 of 5

lots of tongs, a water bucket(bain or sour cream container) and towels.....i use 9" tongs not 12" as at least for me the 12"ers become unwieldy, uncomfortable and i don't like to do saute with them. my hand tires more easily using long tongs and i like to be closer to the food and the pan where i have better control(or so i think), especially when adding ingredients in stages as is the name of the game when sauteeing.....i don't use them for the grill either as just don't like them, but then i'm not cooking 100 steaks at a time either....another plus for the shorter ones is that it is easier to grab a hot pan from the oven...again better control and you need less room if that makes any sense. i could be wrong but i think 'training' on the shorties first might be easier for the staff to grasp...i'm sure you know this but whatever size you choose, get the scalloped edged ones not the square ones...they truly suck.

joey

sorry, i didn't mean to go on and on off topic about the size...it just seemed to fit in...for cleaning i use the dip and wipe method....if they get too groady i use the sprayer at the dish station, which is only a few steps away.i do the same with my rubber spats which i am never ever without...ever


Edited by durangojo - 9/6/12 at 10:24am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #3 of 5

So, we're not talking about length of tongs, we're talking about how to clean them.  I mean, I always have just a spoon, tongs, and small rubber spat in a small bain on my station (when I'm working pasta).  The key is really all about changing that bain water frequently.  If they get nasty with cheese and sauce (or fat on a grill station), just dip them in that hot water and give them a quick wipe with a c-fold or side towel.  But again, change that bain water.

post #4 of 5
On sautee, there is a hand sink three steps from the station. It's easy to grab a paper towel and wipe of the tips. I usually keep 3 or 4 sets hanging from a rail in the station for when I don't want to take the extra step.
Grill and plate up are next to the pasta cooker. Quick dip does the job and it's constantly cycling fresh water so I don't have to worry about soiling the water. Again, I keep extra sets handy for when I feel its time to change em out. I also have a 1/9 pan full of spoons for saucing plates and tasting.
Other places I have worked, dip in the sani bucket and wipe with towel. That's gotta be changed regularly. I've seen grill stations with spots for multiple tongs(1 for raw, 1 for cooked, chix, beef etc).
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
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A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply
post #5 of 5
Quote:
Originally Posted by durangojo View Post

I use 9" tongs not 12" as at least for me the 12"ers become unwieldy, uncomfortable 

 

I would have to agree, i have used 12" before and thew them into dish after 5 minutes.

 

Back to keeping them clean....

 

I work saute / flattop (one station..fck.. lol) and thankfully due to the composition of our menu, i can usually firmly bang them on the flattop or on a pan to get most of the crud off, then quick wipe from a towel and we are ready to go.

 

I think dipping tongs in water for cooking is right out nasty. Don't care how much you are changing the water, you will eventually cook pasta with water, salt and crud.

 

On days that we have things that do stick to tongs, i fill a 4qt baine with very hot water and keep it my hot well, and cycle through 3. Let it hang out in the hot water, loosen up all the crud, quick bang and a wipe and you are ready to go. Change the water out when it gets dirty (i dump out the water in the sink i have close to me and just keep the hot well filled up about 1-2 inches higher than normal so i can use the water for the baine when i need new)

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