Comments on: Mistakes=Learning http://www.crustinthekitchen.com/2009/11/mistakeslearning/ Sat, 04 Feb 2012 18:49:19 +0000 hourly 1 By: benjamin http://www.crustinthekitchen.com/2009/11/mistakeslearning/comment-page-1/#comment-664 benjamin Mon, 21 Dec 2009 09:33:28 +0000 http://www.crustinthekitchen.com/?p=949#comment-664 or..... I hate it when the fryer is dirty, in my eyes it should always be crud free. use the strainer to scoop the shit out of the fryer whenever your done a job, always clean the fryer before a job. Its not hard and its a good habit. or….. I hate it when the fryer is dirty, in my eyes it should always be crud free. use the strainer to scoop the shit out of the fryer whenever your done a job, always clean the fryer before a job. Its not hard and its a good habit.

]]> By: Matt R. http://www.crustinthekitchen.com/2009/11/mistakeslearning/comment-page-1/#comment-619 Matt R. Thu, 03 Dec 2009 18:55:55 +0000 http://www.crustinthekitchen.com/?p=949#comment-619 or rendering duck fat in the steam kettle with the drain open, or reducing veal stock in the steam kettle with the drain open .... both go in as solids, but start to pour onto the floor when the kettle heats up and you've moved on to the next task... or draining the chicken stock then asking where the bones go and why we keep them, not realizing the part we keep is the stock you've just poured down the drain... None of these were me, by the way, but things I've seen! or rendering duck fat in the steam kettle with the drain open, or reducing veal stock in the steam kettle with the drain open ….

both go in as solids, but start to pour onto the floor when the kettle heats up and you’ve moved on to the next task…

or draining the chicken stock then asking where the bones go and why we keep them, not realizing the part we keep is the stock you’ve just poured down the drain…

None of these were me, by the way, but things I’ve seen!

]]> By: eric http://www.crustinthekitchen.com/2009/11/mistakeslearning/comment-page-1/#comment-614 eric Mon, 30 Nov 2009 16:06:21 +0000 http://www.crustinthekitchen.com/?p=949#comment-614 I can relate to this post. When I first worked with a deep fryer the Chef asked me to change the oil. I emptied the Fryer..... filled it backup ... I had forgot to close the Drain. Fresh oil on the floor 1/2 before service. Let me tell you, I've never done it again. Could be worst, I've heard horror stories of people using plastic buckets to catch the hot oil! :) I can relate to this post.

When I first worked with a deep fryer the Chef asked me to change the oil.
I emptied the Fryer….. filled it backup … I had forgot to close the Drain. Fresh oil on the floor 1/2 before service. Let me tell you, I’ve never done it again. Could be worst, I’ve heard horror stories of people using plastic buckets to catch the hot oil! :)

]]> By: Matt R. http://www.crustinthekitchen.com/2009/11/mistakeslearning/comment-page-1/#comment-609 Matt R. Sat, 28 Nov 2009 19:53:12 +0000 http://www.crustinthekitchen.com/?p=949#comment-609 Hahaha, that's awesome. I hope you are able to laugh at yourself sometimes, because it's the people who can't and wear their hearts on their sleeves when this stuff happens who really bring a kitchen down. I don't know any good cooks who don't learn from their mistakes (and make them, they do!). It's an admirable and desirable quality. Hahaha, that’s awesome. I hope you are able to laugh at yourself sometimes, because it’s the people who can’t and wear their hearts on their sleeves when this stuff happens who really bring a kitchen down.

I don’t know any good cooks who don’t learn from their mistakes (and make them, they do!). It’s an admirable and desirable quality.

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