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What do you just hate to cook/prep?! - Page 2

post #31 of 43

Parsley. Piles of chopped parsley. Pure tedium.

post #32 of 43

Peeling the garlic

post #33 of 43

Peeling 300 lbs of onions than slicing them paper thin on a slicer for onion straws. I hate it when my lead prep cook Raul is either in jail or on vacation.... he has such a thankless job. I love him

post #34 of 43
Slicing garlic cloves on the mandoline. 3 quarts? What a nightmare.
post #35 of 43
Deveining the poop shoots out of shrimp, yuk! I stopped eating shrimp
post #36 of 43

Butternut pumpkin. Lost  the top layer of skin on my left hand after skinning a box. I learnt to wear gloves from that.

 

Birdseye Chilli: Mortar and Pestle-ing 500g of birdseyes, when working cayenne (long red) chillis you CAN get to the sink after getting shot in the eye (even with safety glasses) one drop of birdseye in the eye and you have to be led to the sink to flush your eyes out.

post #37 of 43
I hate slicing brisket! The grain goes in different directions and the OCD in me wants all of the slices uniform which I haven't figured out how to do.
post #38 of 43

I really have chopping onion and mincing garlic. They say that mincing garlic is good to hands.

post #39 of 43
Quote:
Originally Posted by laurenlulu View Post

I hate slicing brisket! The grain goes in different directions and the OCD in me wants all of the slices uniform which I haven't figured out how to do.

 

You have to cut the whole brisket up into smaller chunks.  With a little practice you'll know where the grain turns in the meat, making it easier to figure out which way to slice it.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #40 of 43

lol

post #41 of 43
Quote:
Originally Posted by Phaedrus View Post

You have to cut the whole brisket up into smaller chunks.  With a little practice you'll know where the grain turns in the meat, making it easier to figure out which way to slice it.

I know that silly, it's still a PI my A 😊
post #42 of 43

yes minced garlic

post #43 of 43

 I spent countless hours washing and stemming spinach.

What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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