And they just straight up fucking ignore me when I tell them how to make it less shitty. Like this guy who just straight up dumps plain unmarinated tofu into the deep fryer, causing it to just shrivel up, dry out, have shit texture and no flavor, and then he’s surprised when people don’t eat it. Literally all he’d have to do to make it 20x better is marinate it in nothing but diluted soy sauce, it would absorb flavor and develop a good tasting savory crust when fried. But noooope! It takes literally no effort but he’s not doing that

This chicken marsala I’m eating right now is dog shit and I KNEW it’d be dog shit because all he did was cut the chicken thighs in half, dredge it (in flour insufficiently seasoned) and deep fry it and then toss it in a sauce that was so thin it immediately ran off

Holy fucking fucked to death shit, how hard is it to rub the chicken the night before and let it develop some flavor? As it is, it’s flavorless chicken with flavorless breading in a sauce that IMO shouldn’t be allowed to call itself a sauce (i think if your sauce doesn’t stick to shit there’s no fucking point in using it)

But if I say anything about how the quality of food is the reason people aren’t coming in to eat people act like i’m an asshole

    • LeeeroooyJeeenkiiins [none/use name]@hexbear.netOPEnglish
      13·
      13 hours ago

      Yeah ideally you wanna rub it with seasoning or get it into a marinade at least an hour hours before cooking it so that osmotic forces help draw fluids out of the meat and then back into it (with flavor from the aromatics)

      You don’t necessarily need to marinate that long (and too long can negatively affect the final texture as things break down with the acidity and salt) but it kinda depends on what you’re doing

      What the people I work with should be doing is marinating shit for the next day ahead of time or at least getting the meat cut and ready so that as soon as they come in they can toss it in seasoning and let it sit out for a couple hours. It’ll come up to room temp around the time to throw it in the oven which will help it absorb more flavor and also cook more evenly

      But what they do is stagger on in, get the meat ready, then season it right before it goes in the oven

        • LeeeroooyJeeenkiiins [none/use name]@hexbear.netOPEnglish
          13·
          13 hours ago

          If you want some easy slop, look up souvlaki, it’s probably one of the easiest things I learned how to make here.

          Just take diced chicken and toss it with salt, pepper, garlic and onion powder and minced garlic bc i like garlic, oregano, oil and red wine vinegar, let it sit for a bit, then roast it

          It’s great on wraps with tomatoes, lettuce and tzatziki, also you can tweak the seasoning some like cumin or red chili flakes would be good

          Also you can do the exact same thing with eggplant if you wanna make it vegan

          Edit: a guy i work with is making chicken souvlaki right now… the sheet pans are crammed full, meaning there’s no air gaps between bits of chicken

          this means all the moisture in the chicken is going to steam out, build up, and keep the entire mass of meat from going above the boiling limit of water until enough of it has steamed out

          this means it will take longer to cook and aa a result of steaming in its own fluids it will have weird rubbery texture