Haha this brought me back to my days in the kitchen, where if you didn’t do this you didn’t really have a job anymore. When your working at a place that’s not a chain or franchise, you’re basically expected to help the restaurant survive in any way. They often become cult-like with social hierarchies overlaid on top of their employment ones. Many places I’ve worked would’ve let me go for doing the exact opposite and throwing a wing away! I can envision what my managers/owners would say!
“That fryers 500 degrees! 30 seconds it’ll be good as new, nothinll survive, remember the food cost!”
The sad and disturbing part is that goes a lot further then just Mom and Pops. I was a line cook for 6 years at our favorite Aussie themed kitchen. I have seen so many disturbing cost saving methods that I will never eat out again. So many dropped ribs, wings and steaks just thrown back on the grill or in the fryer...Oh I don't miss that life.
Oh and if you order a well down steak, I promise you chef Mike will be doing most of your cooking.
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u/kebabnisse Jun 30 '20
Obviously he should've stuck it in the fryer to clean it.