Euro Pro Food Processor

I tend to cook chicken on a George Forman grill, but it never comes out the quality of AppleBee’s grilled chicken caesar salad or grilled chicken with pasta. I-Hop can even do it with their salads, but I never get the chicken to the same tenderness and consistency. I am just wondering how the restaurants cook the chicken.

I wonder if anyone has felt this way before when starting a job. I just recently got hired in as a cook and I have worked about 5 days now but I still don’t get some of what there is to get. I have already gone through training and i am basically starting on my own tomorrow. in those 5 days, i had to memorize about 8 or 9 salads (ranging from 5 to 10 ingredients each), all the fried counts and sauces that go on every fried dish, where everything is, how each plate is set up, how to read the computer screen (i.e. if its to-go or "no" something) how to close, and basically be able to multitask and do 3 to 10 things at once most of the time. I just don’t feel like i have had the time in to learn all of the stuff, and i dont feel ready to cook on my own. One other thing is the fact that the other cooks sometimes have to tell me what to get or do because i dont read it or remember what to do or get for every order (my memory isnt the greatest) I just wonder if anyone else has had this experience before and if so, do they think it will come to me eventually because i am getting kind of worried.. they said i should have it all down by now and i myself know i am kind of a slow learner but i have worked other jobs (not actually cooking but dishwashing and prep cooking) and i have done great there but i have a bad feeling about this one. i am learning slowly and SLOWLY getting better but i am far from being able to cook at this fast paced environment and know EVERYTHING. i will give 10 points for best answer.
I’m a "fry cook" at a large corporate chain but there’s quite a bit more to it than just frying stuff
"them" meaning managers, and some other cooks

Chinese vege dishes are the best tasting and has the most variety. Most American families don’t know how to cook their veges. We just steam them or boil them. No wonder our kids don’t like veges. If you dive into the Chinese menu in the restaurants and in Chinese FAMILY HOMES (they cook different stuff if u didn’t know) you would find that all the veges all just out of this world. It just make sense to eat Chinese style veges because of the quality, freshness, and variety. They eat all the veges that Americans eat PLUS their own.

I think the problem is that many people haven’t had more ‘real’ Chinese food so many don’t know what I am talking about. I think it is time to incorporate Chinese cooking styles into American homes.

Agree?
noyb

THERE IS NO MSG IN THE REAL CHINESE RESTAURANTS.

you are probably one of those white americans who order kung pao chicken and sweet and sour crap. All these all made here to cater to our taste…they are fake.

AND NO…there is not a lot of oil in Chinese cooking.

You think eating salads with dressing is healthier?!! I think NOT!

I’m a line cook at a restaurant (-22 plates) and my exec/mentor is less than forthcoming with all his knowledge about the culinary arts. Our menu is pretty static and he told me he doesn’t plan on changing it because he is moving out of the state soon and doesn’t care. Well, his job might fall to me and I would like to change things up a bit. Summer is here and I would like to add/replace some items that are more fit to the season. I figure more salads, fruit, maybe a cold soup with less cream sauces and heavy, thick foods. I’m not really looking for specific recipes as such, but more of a guideline on what to include and not to include. Thanks!

Whenever I go to a local Asian restaurant (typically Japanese restaurant) and order a salad, it always comes with a pinkish-orange dressing that tastes very good. I wanted to know how to make this dressing so that I can enjoy my home salads more.

If you think you know which dressing it is, please tell me the cooking directions to make it. Or if you believe you have a dressing I would like to try, feel free to post it as well.

I don’t mind the texture and taste of raw kale the way it is, but I’ve been to some raw restaurants that tenderize their kale before serving it in salads or blending it in smoothies, and its a nice change.
How would I do that without having to steam or cook the kale in any way?
Any recommended vegan kale recipes?
Thanks in advance