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The day I learned I'd been mincing garlic wrong for 10 years
So I'm prepping for a big Saturday night service, like 150 covers, and my new prep cook keeps staring at me. I'm doing my usual thing, smashing the clove with the side of the knife, then rocking the blade to chop it fine. He finally speaks up and asks why I don't just use the coarse side of the box grater. I laughed it off, but later that night, after service, I tried it on a single clove. Ten seconds, perfect paste. No more smashed fingers or garlic bits flying across the board. I've been in this industry since I was 18, worked at a place in Portland for 3 years, and nobody ever showed me that trick. Has anyone else had a moment where a new kid taught you something embarrassingly basic?
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kim_hart716d ago
Wait, your buddy was doing that at a busy place in Portland? My buddy Tim worked the line at a spot in the Pearl District for like two years and he said the prep cook there showed him how to grate garlic with a microplane. Blew his mind. Said he felt like an idiot for all the years before that.
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