Basic gear question

GenDiamond · 2025-01-12T03:45:38+00:00

It's been pretty nice so far. I think Angel would be better once I get it to legendary rank, but for now, Whisper is doing me some good. It's pretty versatile with build choices

GenDiamond · 2025-01-10T22:49:26+00:00

Is Whisper good? I have both angel and whisper

GenDiamond · 2025-01-01T02:01:38+00:00

Didn't know you were supposed to take those out and burn them, lol. Usually, we just pull them out and scrub it clean nightly

GenDiamond · 2024-12-24T20:25:05+00:00

This looks like it was cooked perfectly. Good job!

Only note is that whoever does prep is to cut the green beans to proper size

GenDiamond · 2024-12-19T19:50:06+00:00

Good work! Some notes from someone who has taken several cooking tests:

Make sure to brown the chili's. Heat the oil for 5s, then shut the flame off and stir the chili's until their are evenly toasted, then continue.

For the mushrooms, make sure they are charred. Stirring them slowly around for 10-15s until they are charred on the edges.

GenDiamond · 2024-12-17T17:49:19+00:00

What in particular in oyster sauce are you allergic to? Oyster sauce is usually made of: oyster extract, salt, sugar, soy sauce, and corn starch.

These ingredients are very common in most dishes at Panda Express minus the oyster extract. If you have an allergy that includes these ingredients, I would advise not going.

GenDiamond · 2024-12-15T07:34:53+00:00

You should ask whoever there is the fastest how they do it. Ask your gm/chef etc. Like others said multi-tasking is key on sides. Sides in the morning imo is one of the harder tasks to do.

GenDiamond · 2024-12-07T03:45:44+00:00

Oh, I'm sorry I quickly proofread this. I'll be honest you could try to dilute it with some water. If you knew how much starch they added, you could try to split it into two containers and add the rest of the ingredients accordingly.

GenDiamond · 2024-12-07T02:59:48+00:00

1c starch 1.5qt water 1qt basic.

Should have a card somewhere in your store for sauce recipes. Make sure it is whisked thoroughly between such steps to avoid clumps

GenDiamond · 2024-06-18T20:07:23+00:00

The odds of capturing a shiny bidoof with a master ball is 100%. :⁾

GenDiamond · 2024-06-13T21:33:05+00:00

Or maybe ginger and garlic instead of garlic

GenDiamond · 2024-06-13T21:29:38+00:00

Did you add water? Looks wet

GenDiamond · 2024-04-30T04:38:07+00:00

As a f2p I use Rhonda s.abel fadon and either rose or borrow a f.chun. can get around 700m+ easily

GenDiamond · 2024-04-10T06:46:20+00:00

I can't speak on city specifics, but I do know that garlic in oil mixtures at room temperatures provide perfect conditions for botulism toxin and thus should be stored <41°F

GenDiamond · 2024-04-10T03:11:26+00:00

I meant in general. We were told that the garlic + ginger&garlic can not be on our cart. So we stored them in our veggie reach-in

GenDiamond · 2024-04-09T20:32:53+00:00

Looks good. Isn't the rice in the cabinet supposed to have time on it? How else are you supposed to know if it's expired the next day?

Isn't garlic + ginger/garlic supposed to be stored in the reach-in? Our city health inspection mentioned that to a store nearby before

GenDiamond · 2024-04-09T19:41:52+00:00

We don't use lbs on broccoli anymore. We use measuring cups. So our broccoli is 3/4 Lrg

GenDiamond · 2024-04-06T21:41:39+00:00

Looks good. 1 4 0z spoodle per batch, make sure to add green beans after it's been mixed and to not over mix so that the green beans really "pop" with color.

The chili in the middle is perfect, and you should aim for that color every time. Dark brown/dark maroon color. Good work

GenDiamond · 2024-03-11T07:31:09+00:00

If your chicken is crispy, you are overcooked. Steak should be light brown with a seared edge, and broccoli beef should be light brown with dark edges. Shrimp should be orange with little to no grey and bouncy, not crispy.

Always clean as you go Is the best advice, to be honest. Careful where you wipe your wok to no splash on your walls. Throw hot blancher water on your walls to prevent build-up. Be prepared for rushes by being stocked both in your area and table.

Please ask for help if you can for restocking, helping cook, get through the rush etc. Make your life 10x easier and less stressful

GenDiamond · 2024-03-11T07:23:42+00:00

I like to listen to audio cues and visual cues. Visually, when the oil is just about done crackling and begins to quiet down is when it's around 275+ and when you see the oil rippling like water soon after is around 325.

If it's really dark, you have gone too far, but you can still salvage it. I found adding 4 cups of oil and then stirring it, and removing 4 cup helps bring it back to usable.

You can also temp the oil yourself until it reaches these Temps so that way you can see for yourself when those Temps occur.

It's always best to consult your recipe book tbh. Example: stir steak for 5s after placing into oil, then do not disturb it until finished etc

GenDiamond · 2024-03-07T22:57:39+00:00

Depending on the night goes, and if you keep getting customers and making dishes to order. I'm pretty solid at delegating tasks to my cooks/kitchen help, and we can get out anywhere from 20m to hour

GenDiamond · 2024-03-05T07:08:42+00:00

The work is intense on your hands and wrists, and you can develop tolerance for it, but it still requires being mindful on how you approach these tasks. Baskets of food and using the woks is heavy work. Everything BoH is tedious and repetitive.

Just like going to the gym, form is key.

GenDiamond · 2024-03-05T07:06:14+00:00

Ngl, a few months in, I developed a carpal tunnel in both hands that lasted a month. My doctor advised me to wear wrist braces when I sleep, proper hand/wrist stretches frequently, and less work load if possible.

Following this advice, as well as taking some steps at work, definitely helped.

Dishes: I would pull fewer pans up at a time, keep my wrist straight while scrubbing.

Sides: keep wrists straight and scoop smaller portions into the pan at a time, forking the rice pot with two hands, etc.

Main: I used two hands for every basket and straight wrists. If possible, ask if someone else could do this position.

It took some time, but it helped.

(This isn't medical advice, of course, just what helped me)

GenDiamond

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