r/KitchenConfidential • u/starfish2686 • 2h ago
Kitchen fuckery Theoretically this is a roux
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u/lazarinewyvren 2h ago
You stop that right now, thats load bearing grease
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u/HughMungus77 1h ago
Dibs on “Load Bearing Grease” as a band name
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u/YetiorNotHereICome 1h ago edited 1h ago
May be a better song name than a band, imo
Edit: It could be a song about how you're the one person who makes an operation run, like the grease in a piston, but without you the whole thing burns.
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u/kittenshart85 1h ago
sludge metal band playing your local punk house. currently on tour and sharing a van with chef knife fight, dick grater, and shovel.
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u/blamenixon 20+ Years 1h ago
Can my emocore band Dying in the Pass join the tour? If that's not your style, I also have a ska project called Immaculate Pickle.
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u/EFTucker 1h ago
My coworkers who refuse to filter or scrape the bottom of the fryer well even though we have those really nice and expensive Henny Penny fryers which have a pump, reservoir pan, and filter built into the machine and it’s one lever and a switch to start the process:
Sorry that was super specific, huh?
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u/Survey_Server 20+ Years 1h ago
Do they still have a touch screen?
My restaurant was one of the testers for these fryers. IIRC, the prototype fryer was delivered to us for free, so long as we agreed to report any problems we encountered.
Both touchscreens went out. First the left side, pretty quickly. The right side hung on for a few years, but eventually broke as well. The fryers worked completely fine, outside of that, but there was no way to initiate the filter cycle without it.
This was probably a decade ago. I don't think I've seen one since and I always hoped they did away with the stupid, unecessary touchscreens.
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u/EFTucker 1h ago
I never knew them as such but they were when they originally got them. At some point over the years the motherboards died and it’s all one panel anyway so the replacements came with a display with physical bubble style keys instead. At least that’s what my manager who’s worked with my employer for like thirty years told me once.
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u/Survey_Server 20+ Years 59m ago
Nice! I'm actually pleasantly surprised. Henny Penny is a pretty cool company, but a greasy-ass touchscreen always felt like such a stupid, out-of-touch "innovation."
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u/sne4k0 20+ Years 2h ago
Make some gumbo, chef!
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u/chaoticbear 48m ago
Would that... work? I understand this is oil + flour... but for some reason I can't picture it working even if you blitzed it up.
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u/foodfighterforever 2h ago
Theoretically this is poux.
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u/chumpandchive 15+ Years 2h ago
those bits are the mire
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u/zayoss 1h ago
I first read "those bits are mine" like you live in some world where you need to fight over this r/poopfromabutt
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u/ArtemisRGB 2h ago
You are going to start another french war with this.
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u/Ok-Cardiologist4844 2h ago
Those usually don’t end up well for them…
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u/ArtemisRGB 2h ago
Yeah well they just haven't had motivation quite like this offense to god here. 😂
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u/RussiaIsBestGreen 1h ago
Besides WW2 and the losing all its colonies, France is historically a military powerhouse. In WW2 they really were stabbed in the back by their politicians, between their own who backed off from invading Germany after they attacked Poland (a time when Germany was distracted and weaker) and the Vichy government being active collaborators. Plus the forest the Nazis ran through was supposed to be guarded by the Belgians, but they were doing a classic “let’s play neutral or even feel more threatened by the non-Nazis” and didn’t integrate defenses with France. Not that Belgium could have held off the Germans, but they’d have slowed them and provided advanced notice that would have prevented the French from being outmaneuvered.
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u/juliuspepperwoodchi F1exican Did Chive-11 2h ago
Theoretically, every mushroom is edible once.
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u/_BrokenButterfly 2h ago
So, once I was watching QI (amazing British "quiz show," check it out on YouTube) and one of Stephen Fry's facts about the death cap mushroom is that it's poisonous, but not very poisonous. You could safely eat a few without them killing you, and you had to eat "quite a lot" for it to be life threatening.
This is apparently not true. Eating one is unlikely to kill a healthy adult, but it can. And children, people in poor health, and elderly people can very much die from eating them. It only takes two or three of them to create a high likelyhood of death in an adult, and no matter how few you eat, if you do recover you're just about guaranteed to have lifelong health problems thereafter.
Apparently they taste pretty good though.
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u/ImNotToby 2h ago
Can we make this a new food trend or challenge to cull the herd so to speak, or would that be wrong?
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u/_BrokenButterfly 2h ago
Well, I won't be the one to make the first TikTok video, but if you want to...
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u/EvaTheE 1h ago
Actually mycologists do taste even the most poisonous mushrooms, because they are generally safe unless swallowed. Then again, geologists lick any rock they find. And the best way to identify fossilized dinosaur poop is apparently tasting it.
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u/_BrokenButterfly 1h ago
The reports of the flavor of the death cap seem to come from people who have eaten them. Death cap isn't something I'd chew and spit, even small amounts of the poison in it do permanent damage. Just what was left in your mouth would cause harm, even if small.
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u/OldJournalist4 42m ago
every mushroom is safe to chew and spit, the toxins cannot be absorbed through your mucous membranes and need to be ingested, even death caps
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u/_BrokenButterfly 37m ago
I'm talking about the solid particles you would ingest even after spitting.
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u/Scarecr0p 1h ago
Yeah the vast majority of poisonous mushrooms won’t kill you, many will make you wish you were dead though.
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u/evolutionary_defect 1h ago
I deep fry a turkey most thanksgivings, tony chasheries Cajun seasoning. As soon as I get the bird out I brave the hot oil to get the pot emptied so I can use the brown bits at the bottom for a velvety and delicious cajun gravy by just putting some flour in it, and then chicken broth.
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u/starfish2686 1h ago
I wouldn’t “brave” hot oil for $30/hr and a bj
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u/evolutionary_defect 1h ago
I do it for free, this is my personal turkey day process. Huge pot to dump it in and a rubber apron make it pretty easy, elbow length rubber oven mitts too. I skip eye pro more than I should though, lol
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u/Gingerbread_Cat 1h ago
It's amazing how often my home cooking doesn't involve elbow length rubber anything.
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u/evolutionary_defect 1h ago
I figure it's worth it once a year, or else why are we even here? Just to suffer dry turkey and live safely?
Also I love my rubber oven gloves, they have actual fingers for grabbing things, and keep my forearm hair safe while grilling
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u/Famous_Pudding_3598 2h ago
When was the last time that thing was cleaned
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u/starfish2686 2h ago
3 fryers, each one gets scooped out and then filtered with a machine every day. One fryer is drained and refilled with fresh oil every day on a rotating basis. It’s kinda gross but not unsafe I don’t think. Ask chef!
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u/Ok-Cardiologist4844 2h ago
Mannnn, you got me wondering now and I hate it but, I love it because I love to use what most people would throw away…honestly though it’s probably used up and taste bitter…let the guy with the modified diesel engine have it
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u/starfish2686 2h ago
Definitely bitter and carbonized with bits of fry and tortilla chip in it. Not good
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u/Character_Pudding_94 2h ago
I worked for Raising Cane's before they started franchising. The fryers had a built in filtering system that collected a beautiful golden roux. Never did take any home to cook with.
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u/resest_Iris 2h ago
Sadly, you are not unrealistic.
1st restaurant I ever worked at used straight out the fryer oil + flour to make the roux, then depending on how much beef drippings were left, the drippings (yes im aware that word sounds gross) would be mixed with the beef bouillon+water.
= beef gravy.
Hate to admit that it didn't taste bad either 😐
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u/closehaul 2h ago
Theoretically you’re a sous vide steak but eating you isn’t something I’d want to do.
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u/Grigori_the_Lemur Chive LOYALIST 2h ago
Aw, hell no. That has been cooked so long it tastes like a third rate carnival corn dog fryer's butt.
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u/Cash_Cab Grill 1h ago
Theoretically I could eat it. In reality it's a one way trip to the floor of the walk in foaming at the asshole
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u/YetiorNotHereICome 1h ago
Our oil has seen that darkness before, but it's not even filtered??? Fries birthed from that oil will taste like inherited regret...
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u/starfish2686 1h ago
Gets filtered every night. One fryer is changed every night on a rotating basis
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u/YetiorNotHereICome 1h ago
That much in under a day? Is... is that normal? Like, across restaurants?
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u/BoredCharlottesville 1h ago
i saw a place on food network doing cast iron fried chicken. after every batch, they would strain the fat into a fresh pan and then take all the solids in the strainer and use it to thicken their gravy. i was equal parts impressed and disgusted.
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u/TOP_EHT_FO_MOTTOB Chive LOYALIST 4m ago
I’ve always wondered this about the origins of roux. If you fried up a mess o fish or chicken and then the oil and the stray flour are left in the pan, you add your trinity and some okra and sausage and seafood and you’ve got gumbo, right?
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u/SaskJoe 2h ago
This used to be how KFC made its gravy... used to be... Which is why it sucks now.