“Is this the Maillard you were talking about chef?”
MysteryPlatelet
Send this to the dishie for a laugh
Matsunosuperfan
All you fancy amooz boosh types say it’s not good meat unless it’s still mooing but this is how I like my lamb call me unsophisticated I guess
hhazinga
Is it common practice to leave an unattended flame overnight to ensure a good stock in professional kitchens?
killer_weed
doesn’t matter if its full blast. just a bad idea. once the particles, whatever is in there, are fully saturated, they sink and create column and slag burning, which increases rapidly with darker coloration and more shit sinking. if you are going to leave a stock for more than ~6hours it should a) be a much bigger pot than this and b) be on side flame, so that convection keeps it moving, but then of course, it will evaporate faster, and you have the same problem. a bad idea when nobody is there.
24 Comments
I’m not even mad. That’s impressive.
They’re lucky the building is still standing
Wow its bone dry as they say. Gl scraping off melted aluminum
Can’t wait for (hopefully no) day 2
I still see some of the bottom. See you tomorrow chef.
How did this not trigger the fire suppression system?
Today’s special: Portal to Hell
This is going to get expensive, chef. See you tomorrow.
Burning down a restaurant every day until reddit says it’s perfect
No I think it used to be a pot
You guys are leaving burners on overnight??
That is impressive. I did not know you could do that.
At least you don’t have to scrub it clean.
Needs another 12 hours
Just deglaze with a splash of wine. Looks great
Kitchen or foundry? Who’s to say 🤷♀️
That’s only medium rare. Melted pots need to be well done.. See you tomorrow chef.
Yeah sorry chef you burn it you clean it
Signed a potwash
https://preview.redd.it/u0ucdpy2l07g1.jpeg?width=1080&format=pjpg&auto=webp&s=fb9283c445add71d24e73072bc8585397614c558
“Is this the Maillard you were talking about chef?”
Send this to the dishie for a laugh
All you fancy amooz boosh types say it’s not good meat unless it’s still mooing but this is how I like my lamb call me unsophisticated I guess
Is it common practice to leave an unattended flame overnight to ensure a good stock in professional kitchens?
doesn’t matter if its full blast. just a bad idea. once the particles, whatever is in there, are fully saturated, they sink and create column and slag burning, which increases rapidly with darker coloration and more shit sinking. if you are going to leave a stock for more than ~6hours it should a) be a much bigger pot than this and b) be on side flame, so that convection keeps it moving, but then of course, it will evaporate faster, and you have the same problem. a bad idea when nobody is there.