Eyeballed my sugar in front of chef. “That’s about 600g”. Chef: “You sure about that?”
Eyeballed my sugar in front of chef. “That’s about 600g”. Chef: “You sure about that?”
by chocomeeel
30 Comments
BigTimeBobbyB
Ok but did you zero out the container tho? What about the container weight?!
JellyRollMort
My buddy can do this with weed.
pekingsewer
The absolute BEST feeling ever. Probably felt ungodly doing it in front of big boss.
Something similar happened to me the other day, but as a barista. I was telling my co-worker that their espresso shot was too heavy and they started telling me it wasn’t. I said yeah, weigh it I bet it’s 50 grams…absolute silence when she threw that thing on the scale and it weighed at 50 😂
Phoenixpizzaiolo21
I see you have weighed powder substances before huh? 😉
fresh_titty_biscuits
Got good at this with water temp for dough. Everyone else’s pizza dough would overproof from using really warm water, when just above lukewarm got perfect dough balls
OsoRetro
I used to work with a dude that could hit ounces on the scale dead on Balls accurate. Any component. Nailed it every time.
Dripping_Gravy
Such a damn good feeling
Paigenacage
Top 5 best feelings in the world.
JauntingJoyousJona
MariachiArchery
Omg this is the best fucking feeling.
One day the bartenders were all practicing free pouring different ounce measurements and they were all fucking it up, so I started talking shit.
They invited me to try it, and without having ever used a control pour spout thingy or whatever the fuck its called, I fucking nailed 2, 3 and 4 oz pours first try no warm ups, with everyone watching. ***Best*** fucking feeling.
I continued to talk a bunch of shit.
Evil_Eukaryote
Kitchen is now yours, *chef*.
RoyalCellist8252
Kitchen staff accurately guessing weights of white powders? No!
BetLeft
In America, first you get the sugar, then you get the power, then you get the women.
Abe_Froman_87
I measure nothing, it’s a waste of time, dishes, and fuck that.
Sa7aSa7a
One of the funniest moments when I was a KM was deciding we’d make a kebabs with ground meat. I gave very specific instructions on portion size. My chef and cooks just started grabbing meat and slapping it on sticks.
I was all “no no no. Measure!” I tested about 10 and not one was more than 3 grams off. Our customers had kebabs. I had crow.
ExcitingCurve6497
I had a similar interaction when I used to bartend at a popular adult arcade. We do flair bartending and free pouring so you had to test your pours daily. Usually managers were chill and you could self test and sign before your shift, but there is always certain managers who hated that. Came in on a big football day so I knew we were gonna be busy, self tested and went on the floor. Newer manager came up to me and said I was pouring heavy and she saw I self tested for this shift. I told her I was not pouring heavy as my pours are near perfect with practice. She said bullshit made me do the pour test in front of her. Hit the line on the dot for every pour, and just walked away from her without saying anything.
Granted after that she complained to corporate and all the managers got in trouble and nobody was able to self test anymore, but I felt really good in the moments lol xD
Enigma_Stasis
I love how I’m told I’m skimping on product instead of the 4oz supposed portion, when I’m the only one hitting 4oz whereas the other cooks are between 3oz and 8oz of meat for a fuckin wrap priced at 4oz.
Fuckin people, man, just makes you want to hug the necks of the stupid ones with both hands.
PlutoJones42
Get rekt, chef
NickU252
I was hand portioning 4oz crab cakes one day. Had about 35-40 done. The chef asked why I wasn’t using the scale. Made me weigh each one in front of him. Each one was right on.
marceliswallis
PieBandito
When your aura shows 👌
_kiss_my_grits_
Such a good feeling. This is hella impressive.
I remember a manager giving me grief about not weighing every single piece of dough that I cut. Told him I knew how much it weighed I’d been doing it wrong. Told him to weigh mine out and they were fine.
Victory, sweet victory in my book OP.
Sonnyjoon91
Ok but did you zero out the weight of the container before you weighed it?
momo88852
I saw a chef once that slings shawarma, and in Syria the government controls how much meat in sandwich (120g if I recall) so sometimes they send under cover to do purchase and measure the weight.
Dude kept spot on hitting ~120 give or take 1-2g in every single sandwich he made without issues.
Squid-Radiant
Fuck yeah dude. I split my time front and back of house, so I end up closing the servers out frequently and counting all the cash. The other night my wife asked for a specific number ~$300 I had about 500 in a pile and just eyeballed the split and gave her exactly the number she asked for. Felt like a badass doing that can’t imagine being that precise though. Good job OP.
CleanExplanation6516
The perfect pour in any profession is the most satisfying thing. I am a pharmacist these days and when you pour out the pills and think “I’ve got 90 here” then you count them and have 90 it’s the same miraculous feeling as this back in my cooking days.
Good job chef! You’ve definitely earned 10 minutes in the walkin
fishgeek13
I am a lurker here (although I have kitchen history) and want you to know that the aquarist version of this is determining salinity by taste. It is a real point of pride for them that can.
VineStGuy
I once was a cheesemonger. I got so good eyeing the popular weights. (1/4, 1/3 1/2, 3/4 and 1 lb) Half the time, I would nail it right on the mark. What a good feeling. Enjoy it man.
Routine_Ad810
I got unnervingly good at weighing out 7grams on the dot just eyeballing it for a while
30 Comments
Ok but did you zero out the container tho? What about the container weight?!
My buddy can do this with weed.
The absolute BEST feeling ever. Probably felt ungodly doing it in front of big boss.
Something similar happened to me the other day, but as a barista. I was telling my co-worker that their espresso shot was too heavy and they started telling me it wasn’t. I said yeah, weigh it I bet it’s 50 grams…absolute silence when she threw that thing on the scale and it weighed at 50 😂
I see you have weighed powder substances before huh? 😉
Got good at this with water temp for dough. Everyone else’s pizza dough would overproof from using really warm water, when just above lukewarm got perfect dough balls
I used to work with a dude that could hit ounces on the scale dead on Balls accurate. Any component. Nailed it every time.
Such a damn good feeling
Top 5 best feelings in the world.
Omg this is the best fucking feeling.
One day the bartenders were all practicing free pouring different ounce measurements and they were all fucking it up, so I started talking shit.
They invited me to try it, and without having ever used a control pour spout thingy or whatever the fuck its called, I fucking nailed 2, 3 and 4 oz pours first try no warm ups, with everyone watching. ***Best*** fucking feeling.
I continued to talk a bunch of shit.
Kitchen is now yours, *chef*.
Kitchen staff accurately guessing weights of white powders? No!
In America, first you get the sugar, then you get the power, then you get the women.
I measure nothing, it’s a waste of time, dishes, and fuck that.
One of the funniest moments when I was a KM was deciding we’d make a kebabs with ground meat. I gave very specific instructions on portion size. My chef and cooks just started grabbing meat and slapping it on sticks.
I was all “no no no. Measure!” I tested about 10 and not one was more than 3 grams off. Our customers had kebabs. I had crow.
I had a similar interaction when I used to bartend at a popular adult arcade. We do flair bartending and free pouring so you had to test your pours daily. Usually managers were chill and you could self test and sign before your shift, but there is always certain managers who hated that. Came in on a big football day so I knew we were gonna be busy, self tested and went on the floor. Newer manager came up to me and said I was pouring heavy and she saw I self tested for this shift. I told her I was not pouring heavy as my pours are near perfect with practice. She said bullshit made me do the pour test in front of her. Hit the line on the dot for every pour, and just walked away from her without saying anything.
Granted after that she complained to corporate and all the managers got in trouble and nobody was able to self test anymore, but I felt really good in the moments lol xD
I love how I’m told I’m skimping on product instead of the 4oz supposed portion, when I’m the only one hitting 4oz whereas the other cooks are between 3oz and 8oz of meat for a fuckin wrap priced at 4oz.
Fuckin people, man, just makes you want to hug the necks of the stupid ones with both hands.
Get rekt, chef
I was hand portioning 4oz crab cakes one day. Had about 35-40 done. The chef asked why I wasn’t using the scale. Made me weigh each one in front of him. Each one was right on.
When your aura shows 👌
Such a good feeling. This is hella impressive.
I remember a manager giving me grief about not weighing every single piece of dough that I cut. Told him I knew how much it weighed I’d been doing it wrong. Told him to weigh mine out and they were fine.
Victory, sweet victory in my book OP.
Ok but did you zero out the weight of the container before you weighed it?
I saw a chef once that slings shawarma, and in Syria the government controls how much meat in sandwich (120g if I recall) so sometimes they send under cover to do purchase and measure the weight.
Dude kept spot on hitting ~120 give or take 1-2g in every single sandwich he made without issues.
Fuck yeah dude. I split my time front and back of house, so I end up closing the servers out frequently and counting all the cash. The other night my wife asked for a specific number ~$300 I had about 500 in a pile and just eyeballed the split and gave her exactly the number she asked for. Felt like a badass doing that can’t imagine being that precise though. Good job OP.
The perfect pour in any profession is the most satisfying thing. I am a pharmacist these days and when you pour out the pills and think “I’ve got 90 here” then you count them and have 90 it’s the same miraculous feeling as this back in my cooking days.
Good job chef! You’ve definitely earned 10 minutes in the walkin
I am a lurker here (although I have kitchen history) and want you to know that the aquarist version of this is determining salinity by taste. It is a real point of pride for them that can.
I once was a cheesemonger. I got so good eyeing the popular weights. (1/4, 1/3 1/2, 3/4 and 1 lb) Half the time, I would nail it right on the mark. What a good feeling. Enjoy it man.
I got unnervingly good at weighing out 7grams on the dot just eyeballing it for a while
1% discrepancy
It’s like the lamest superpower ever
