More than many realize… As long as I am not processing butternut or sweet potatoes. I have had enough of that this year.
itwillmakesenselater
I just got done zoning out while turning pork loin into katsu. Slice, stack, repeat. Total zen.
Vinen
Yes.
poldish
Good lord yes. I’m on charge these days and some times I just do prep to hide from everyone
Lonely_Scale_4696
For sure. Peeling potatoes or taking the skin off an apple. I will do that for 16 hours and be……….
Prestigious-Flower54
I like peeling veggies also. Put an audio book on with a head phone and just zone till that box of taters is peeled. Then the knifework normally starts also. Come to think of it I just like zoning and doing prep work in general.
MetricJester
I will occasionally over focus, but when I zone out I cut myself.
painfullyrelatable
Small dicing onions, cutting chives, and doing julienne are the best ones to zone out.
bakanisan
I love it. It’s the only thing that keeps me droning.
Well, that and sharpening. Anything monotonous and I’m in really.
HappyChef86
That’s why l loved being a prep cook. No tickets, just music and bliss.
musicalfarm
As long as the onions don’t make my eyes burn…
makingkevinbacon
One time I told a coworker I liked butterflying the chicken breasts. He said I was a psycho
leadkoi
Im an exec and do most of the butchery for the restaurant, its the favorite part of my day.
Vapechef
I mean yeah. Got me through like 18 years
subtxtcan
Processing pork at a Schnitzel Haus. Went through ~30-40 a night, got to just jam solo before open turning shit on and cleaning them.
Jackiedraper
Noice knoife
lickety_split_69
recently had to leave a job where that was most of my work, gotta love prep
xsmp
Historically I would agree with you, however I’ve been trimming way too much chicken for the place I’m at now, I stopped eating it months ago due being repulsed by how large, tough, and mutated chicken has become, I clearly remember when a breast weighed 8oz, now they weigh 3-4 pounds each! Trimming chicken is an entirely different process now, you literally need a bigger knife than was customary 10 years ago. Sometimes cutting the breasts down into cubes (1x1x1) requires butterflying it twice, they’re almost 4″ thick at the top and the meat is TOUGH, like cutting through cooked ham or something. Did you know a chicken only takes 7 weeks to grow to slaughter weight now, and they weight between 6-8lbs or more?
TL:DR I don’t like cooking as much because of how bad product quality has become, and how horrible the meat industry is.
Aggressivehippy30
I’d dice mushrooms and peppers all day if they’d let me
FascinatingPotato
I just spent a full hour dicing onions and mincing garlic and chilies for a big batch of chile. Put in my headphones and had an hour of bliss.
jorateyvr
Honestly…. Fine detail and garnish/finish prep was my favourite stuff to zen out and do. It takes the most skill and focus as garnishes are done daily (at least they should be!)
chef_in_red_kicks
🙋♂️
Original-Tune1471
Omg the sinew on that tuna shows that it’s fresh yellowfin tuna! Super hard to cut it into perfect cubes like that when it’s not saku. Props to you. Side question, is that a yoshihiro knife?
25 Comments
More than many realize… As long as I am not processing butternut or sweet potatoes. I have had enough of that this year.
I just got done zoning out while turning pork loin into katsu. Slice, stack, repeat. Total zen.
Yes.
Good lord yes. I’m on charge these days and some times I just do prep to hide from everyone
For sure. Peeling potatoes or taking the skin off an apple. I will do that for 16 hours and be……….
I like peeling veggies also. Put an audio book on with a head phone and just zone till that box of taters is peeled. Then the knifework normally starts also. Come to think of it I just like zoning and doing prep work in general.
I will occasionally over focus, but when I zone out I cut myself.
Small dicing onions, cutting chives, and doing julienne are the best ones to zone out.
I love it. It’s the only thing that keeps me droning.
Well, that and sharpening. Anything monotonous and I’m in really.
That’s why l loved being a prep cook. No tickets, just music and bliss.
As long as the onions don’t make my eyes burn…
One time I told a coworker I liked butterflying the chicken breasts. He said I was a psycho
Im an exec and do most of the butchery for the restaurant, its the favorite part of my day.
I mean yeah. Got me through like 18 years
Processing pork at a Schnitzel Haus. Went through ~30-40 a night, got to just jam solo before open turning shit on and cleaning them.
Noice knoife
recently had to leave a job where that was most of my work, gotta love prep
Historically I would agree with you, however I’ve been trimming way too much chicken for the place I’m at now, I stopped eating it months ago due being repulsed by how large, tough, and mutated chicken has become, I clearly remember when a breast weighed 8oz, now they weigh 3-4 pounds each! Trimming chicken is an entirely different process now, you literally need a bigger knife than was customary 10 years ago. Sometimes cutting the breasts down into cubes (1x1x1) requires butterflying it twice, they’re almost 4″ thick at the top and the meat is TOUGH, like cutting through cooked ham or something.
Did you know a chicken only takes 7 weeks to grow to slaughter weight now, and they weight between 6-8lbs or more?
TL:DR I don’t like cooking as much because of how bad product quality has become, and how horrible the meat industry is.
I’d dice mushrooms and peppers all day if they’d let me
I just spent a full hour dicing onions and mincing garlic and chilies for a big batch of chile. Put in my headphones and had an hour of bliss.
Honestly…. Fine detail and garnish/finish prep was my favourite stuff to zen out and do. It takes the most skill and focus as garnishes are done daily (at least they should be!)
🙋♂️
Omg the sinew on that tuna shows that it’s fresh yellowfin tuna! Super hard to cut it into perfect cubes like that when it’s not saku. Props to you. Side question, is that a yoshihiro knife?
Brain off, knife on. Yesssssss
With a knife like that? Oh yeah…