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Reducing Cross Contamination.- Ground chicken patties.

post #1 of 18
Thread Starter 

Greetings.

 

I've come up with a recipe, for chicken burgers, at my burger place which makes use of minced chicken with mayonnaise.  Now the problem is that these patties eventually end up being too soft and fragile and have to be picked up by hand ... now if they have to be picked up by hand, that leads to the issue of cross contamination since gloves have to be changed after picking them up. And this can't be done after using just one patty.  

 

I was just wondering if there are already established practices or instruments which would help me in dealing with a material that has such a consistency.

 

Regards,

post #2 of 18

How do you pick up non-chicken patties?

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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 18

Why can't you change gloves? Gloves are an expendable part of cooking in a professional kitchen.

Do I like throwing $20 a week worth of gloves in the garbage, no but it is a necessity.

post #4 of 18
Thread Starter 

I *think* that it can't be done simply because of the time required to change gloves in a fast food restaurant is way too much .. so before i start it i'm looking for other ways :)

post #5 of 18
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 

How do you pick up non-chicken patties?

 

We use a spatula to scoop em up and then throw them on the grill. 

post #6 of 18
Quote:
Originally Posted by paxi View Post
 

I *think* that it can't be done simply because of the time required to change gloves in a fast food restaurant is way too much .. so before i start it i'm looking for other ways :)

How hard is it to change a glove? You should be able to change gloves in about 5 sec.

 

"We use a spatula to scoop em up and then throw them on the grill"

 

How about putting between wax paper?

post #7 of 18
Thread Starter 

Oh okay - i'm actually not a trained chef - just got lucky with running a burger joint in a third world country :)

 

I just thought there would be a faster option then simply changing gloves - you can blame it on my ignorance.

post #8 of 18

We go thru cases of gloves as fast as we do the chicken tikka at the place I work at.

 

It's like a given. No question about it.

 

It would not be strange to use plenty of gloves...quite the opposite.

 

Do you have the meat portioned out before the shift? Or do you make them as they're ordered? 

post #9 of 18
Thread Starter 

Like i said ... it's not a matter of wasting gloves ... i thought it'd just take more time.

 

Yes, we've the meat portioned before the shift. It's a burger joint, so the meat comes in the forms of pre-weighed lumps/balls/pucks and they're turned into patties before the shift starts.

post #10 of 18

Can't you use a spatula like you do for the regular patties?

 

 

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 18
Do a couple tests to see how long it'll take. Do you have to wash you hands in between glove changes in your country? We do in California, where I live. Test the process with a spat (or tongs?) as well. That'll tell you if either process works in your setting.
post #12 of 18

How attached are you to the idea of going straight from raw to the grill?  I had a similar predicament and the solution was to do a quick sear on our flat top prior to service in order to get them to hold together on the grill.  Keyword here is QUICK.  Super high heat, some oil and just enough time for it to seal the outside.  If this method seems like sacrilege, then disregard these words.

post #13 of 18

I would put them between parchment paper, even if using gloves, just to help them stay together?  My bigger question is "how well do they hold up on your grill?  I'd be more apt to cook these up on the flat top to ensure they don't break up.

post #14 of 18

I second (or third) the notion of using patty paper or parchment.  A side benefit is that resting on paper for a time might firm the patty up a bit as well.  Beyond that, well...you really should be using gloves anyways unless the same cook is never handing the product both cooked and raw.

"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
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post #15 of 18

Why not freeze for service?

Or at least stack in a tub and stick in the reefer.

Two benefits here.

Patties are easier to handle as well as the colder state will slow down (not stop) the growth of the nasties (mold, bacteria and yeast).

Just a thought.

 

mimi

post #16 of 18
Quote:
Originally Posted by Taylor Frost View Post
 

How attached are you to the idea of going straight from raw to the grill?  I had a similar predicament and the solution was to do a quick sear on our flat top prior to service in order to get them to hold together on the grill.  Keyword here is QUICK.  Super high heat, some oil and just enough time for it to seal the outside.  If this method seems like sacrilege, then disregard these words.

IDK.

A sear will push any nasties into the danger zone where they will sit and multiply.

A solid hunk of beef like a steak would be ok but chopped meat (any kind) has those things all the way thru (the nature of mixing) and may present a problem.

Just because it is a "burger joint" in a third world country doesn't mean EVERYONE is immune.

 

mimi

post #17 of 18

I agree with Chef Layne , only I add one   word or term. Use a dedicated spatula.  Between picking up have a sanitizing solution available so spatula can be dipped.

 

Question? Are they cooked at same time on same grill as beef patties?

CHEFED
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CHEFED
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post #18 of 18
Thread Starter 

Thanks for all the help guys!

 

Quote:

Originally Posted by cheflayne View Post
 

Can't you use a spatula like you do for the regular patties?

 

 

 

 

Nope, the because of the mayonnaise in the chicken patties - the patties are very rather fragile. You can't scoop a spatula underneath them.

 

 

Quote:
Originally Posted by SeabeeCook View Post

Do a couple tests to see how long it'll take. Do you have to wash you hands in between glove changes in your country? We do in California, where I live. Test the process with a spat (or tongs?) as well. That'll tell you if either process works in your setting.

 

Nope we don't have to in our country :)

 

Quote:
Originally Posted by Taylor Frost View Post
 

How attached are you to the idea of going straight from raw to the grill?  I had a similar predicament and the solution was to do a quick sear on our flat top prior to service in order to get them to hold together on the grill.  Keyword here is QUICK.  Super high heat, some oil and just enough time for it to seal the outside.  If this method seems like sacrilege, then disregard these words.

 

Sacrilege indeed.

 

Quote:
Originally Posted by Pete View Post
 

I would put them between parchment paper, even if using gloves, just to help them stay together?  My bigger question is "how well do they hold up on your grill?  I'd be more apt to cook these up on the flat top to ensure they don't break up.

 

That's a good idea - i'll actually experiment with parchment paper. Don't think using parchment paper would deem the gloves redundant though - but it's definitely something worth looking into. We're already cooking them on a flat top :)

 

 

Quote:
Originally Posted by flipflopgirl View Post
 

Why not freeze for service?

Or at least stack in a tub and stick in the reefer.

Two benefits here.

Patties are easier to handle as well as the colder state will slow down (not stop) the growth of the nasties (mold, bacteria and yeast).

Just a thought.

 

mimi

 

Freezing introduces some ice particles and does end up affecting the flavor :)

 

Quote:
Originally Posted by ED BUCHANAN View Post
 

I agree with Chef Layne , only I add one   word or term. Use a dedicated spatula.  Between picking up have a sanitizing solution available so spatula can be dipped.

 

Question? Are they cooked at same time on same grill as beef patties?

 

Yes, i've considered getting a dedicated spatula - however, the problem persists that these patties are too fragile to be picked by a spatula. 

Yes, i intend to cook them on the same time on the grill as the beef patties. I've another question for you, what sort of a sanitizing solution can i use in a fast serve restaurant? I mean, if i dip the spatula in one, won't the spatula have some liquid residue on it, hence it making it unfit for picking up or touching other food?

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