If you work in an establishment that does volume in the thousands, there’s a good chance you’re cutting corners by using some convenience products. These days there really is no shame in that, since there is a lot of great stuff on the market.
Today’s tip is preachy and basic, but it needs to be said. I’ve seen far too many silly mistakes being made in the kitchen. Read the cooking instructions written on the case, then adapt them if necessary.
One recurring mistake I see is with breaded fish. Busting open the boxes, and putting the fish on sheet pans and onto a rolling rack so its ready to bake – hours before you’re cooking it. Letting that fish defrost even the slightest bit could be a huge mistake. There’s a reason that KEEP FROZEN is in black bold print below the cooking instructions. When the fish thaws, it sheds moisture, turning that crispy [already blanched] coating, into a soggy mess. That soggy mess will still cook, but it’ll never be as nice as it should have been.
Why spend the money on quality, breaded cod fillets when you’re just going to turn them into a gooey mess?
