If i have to think of things that were really annoying to do at work on my last job i would definetly say it was the cod , or Bacalhau as we call it here in Brazil.
They come with a huge layer of salt that needs to be washed , then placed in a large vessel with water , wait a bit , and change the water.
Re-fill the vessel and change the water again , after about 3 water changes , you must boil the fish <_<.
The problem is it was served in a salad ( a salad that would be made at most 4-6 times a week ) and you needed to shred the fish by hand for the salad. The small and large bones were annoying to do when shredding, that and you have to use gloves , the salty water would screw with the skin on my hands as well as leave them reaking for hours <_<.
I used to have a cook that hates peeling quail eggs <_< because she would have to do about 10-15 boxes of quail eggs about 200-250 eggs.
Yeh raw garlic sucks , worse is mincing that sh*t.
I usually put them in a pot and fill with warm water , let them rest int he water for 5 minutes , they peel easier , put are still annoying <_<
Only thing worse is when you have to mince it , thank god the last restaurant i worked allowed us to puree the garlic to incorparate in dishes , too bad we still had to peel XD.
As if any and all industries have 11 things that people dislike to have to prep....somebody has way too much time on their hands.
The things I dislike about my industry have nothing to do with the food as I love what I do so much, the work involved is not hard.
If the list included things like ice carving without a chainsaw, or having to crawl up into the ceiling to fix or repair a walk-in cooler compressor, while cooking a dinner for 500 plated....now THAT I could see, but these examples are too pedestrian.
roasted bell peppers? never heard such a thing they are so easy!
things i don't like to prep are-
chopping fresh herbs de provence
mincing garlic if i need large amounts
artichokes
thyme and oregano if there small
pomegranates
however i don't hate to prep anything, some things are annoying but the ending results are totally worth it and everyone is different i know i like doing some things that others dislike.
Don't any of you guys have a garlic mincer???
Oh I hate deveining shrimp. To me it's on a level with
cleaning out dog kennels....or maybe the grease trap.
Not real keen on frenching lamb racks either.
Omelettes. I did about 10,000 this year, used to love it, then I hated it, then I got new pans, and then I loved it, then I hated it again. Also potato chips, always end up with grease burns all over my arms.
For the moment im not to thrilled to pound sny snitzel for a while, did 900 pieces on thursday, i can stilll hear the banging. Im sure my helper isnt too thrilled to be frying any off for a while either.
Honestly I hate making Egg's Benedict. Simple, easy but I just hate it. We also have these "Tuna Tacos" on the menu, seared ahi tuna with some Asian slaw and sriracha aioli, again simple, but I do hate making it, for reasons I cannot explain.
Why doesn't everyone use peeled garlic? A gallon of the stuff is under $30 (I just stay away from the imported crap from China) A few seconds in the Robot Coupe and voila!
Shucking and chopping raw quahogs for chowder is my biggest peeve.
-making crudité (worked a hotel were it seemed every little meeting, banquet, party, etc. had a crudité platter and there were days were I wouldn't do much else other than clean, cut and try up those platters!!!
I would appreciate the opportunity to do some of the tasks in the list as I have never encountered them before. Stinging nettles and skate among them. Most tasks I enjoy doing in moderation but any task becomes tedious when done in quantity. Peeling shrimp and hardboiled eggs, picking fresh thyme and the rest of it are all part of cooking. But peeling 50 pounds of shrimp and peeling two cases of eggs is a boring task. Of all the ones I've done, prepping fresh artichokes seems the most work for the least return. I don't usually even buy them for home use.
Why doesn't everyone use peeled garlic? A gallon of the stuff is under $30 (I just stay away from the imported crap from China) A few seconds in the Robot Coupe and voila!
Shucking and chopping raw quahogs for chowder is my biggest peeve.
At least in New Orleans, locally sourced garlic comes straight from the farm to the restaurant, so we really don't have that option to get the peeled. Plus peeling fresh garlic is fresher just taste better and isn't processed and sometimes bleached.
Why doesn't everyone use peeled garlic? A gallon of the stuff is under $30 (I just stay away from the imported crap from China) A few seconds in the Robot Coupe and voila!
Shucking and chopping raw quahogs for chowder is my biggest peeve.
Peeling and chopping garlic is a huge pain, but I much prefer the flavor of the fresh stuff over the peeled stuff. The peeled stuff just seems to lose a lot of nuances of flavor and seems duller in flavor than whole heads.
Bleached! Blechhhh!!! The garlic we buy comes from California. It's 100% organic, minimally processed (no bleach) and is, in my mind, indistinguishable from fresh.
Peeling shells off eggs the other cook didn't shock
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