God I miss this so much. I’ve been in the business almost 30 years. Happiest days of my life were at 27 as a damn good broiler cook if I do say so myself. Or maybe at 15 when I was a fry cook and my gf was a hostess. I can’t decide lol
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It’s nice not to see steaks cut and served right out of the vacuum bag. Does you kitchen “air dry or age” them more after they are cut, or age the whole primal. Or no extra aging.
PennyMahlzeit
I ‘herd’
NeighborhoodLimp5701
We can see them turning brown from the edges… no thanks broski
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God I miss this so much. I’ve been in the business almost 30 years. Happiest days of my life were at 27 as a damn good broiler cook if I do say so myself. Or maybe at 15 when I was a fry cook and my gf was a hostess. I can’t decide lol
It’s nice not to see steaks cut and served right out of the vacuum bag. Does you kitchen “air dry or age” them more after they are cut, or age the whole primal. Or no extra aging.
I ‘herd’
We can see them turning brown from the edges… no thanks broski