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Old 02-27-2013, 09:15 AM   #28
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Hank, your conjecture about the use of choppers would be spot on for many mud-level restaurants. The large chains use pre-chopped and bagged aromatics. Most fine dining kitchens and Chinese/Asian kitchens break down whole vegetables. Knife skills is how every new chef is evaluated. I can break down and chop and onion to a fine dice in less than 2 minutes, and I am slow now. A trained chef will be faster with a knife than one of these units.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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