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What do you just hate to cook/prep?!

7K views 44 replies 27 participants last post by  chad wellington 
#1 · (Edited)
I was reading an article http://firstwefeast.com/eat/11-things-chefs-hate-to-cook/s/19880/

That stated 11 things a chef/cook hate to cook or prep during or before service.

I found somethings that i haven´t seen in a while but are definitely annoying to do.

So my question to you guys working in the culinary industry , what do you hate to prep/cook , that is a major pain in your arse!?
 
#3 · (Edited)
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.
 
#4 ·
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. 
 
#6 ·
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.
 
#7 ·
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. 
 
#8 ·
I actually enjoy peeling and de-veining shrimp , or peeling almonds XD 

Thyme leaves are annoying <_< especially if its a bunch and i need 2 cups full of it. 
 
#10 · (Edited)
I dont know why frenching lamb racks wasnt mentioned....it is literally is annoying

BUT NOT AS ANNOYING AS PEELING GRAPES <_< those who have done it know the torment XD

I have been lucky to only have to just watch others go through that torture. /img/vbsmilies/smilies/rollsmile.gif
 
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#21 ·
-Cleaning artichokes

-Peeling hard boiled eggs

-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!!!
 
#22 ·
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. 
 
#23 ·
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.
 
#24 ·
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.
 
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