Update: I watched a line cook in Seattle rinse mushrooms for a salad and it made me cringe.

They get soggy and won't brown right, just wipe them with a damp cloth. How do you guys handle a busy prep cook who keeps doing this?

3 comments

3 Comments

vera_campbell1mo ago

Oh man, that reminds me of my buddy's first week at this Italian place. His sous chef saw him dunking portobellos in the sink and just went silent. The next day, he had him cook two batches, one rinsed and one just brushed. The rinsed ones steamed in the pan and turned into gray, rubbery slices. He never did it again after seeing that mess.

betty_price141mo ago

My friend's chef made him taste the difference side by side.

the_holly1mo ago

betty_price14, that's a chef who knows how to make a point.