Silly comment jokes: Real mathematicians don’t use a calculator. Real basketball players don’t use a ball. Real singers don’t use a microphone. Real teachers don’t use books. Real coupon savers don’t use scissors. Real fishemen dont use hooks. Real windows don’t use glass. Real people don’t have eyeballs. Real arguments don’t have points. Real Isreal Palestinian conflicts don’t use drones. Real grass doesn’t grow. Lesson: Use a probe
Im in culinary in america and taking sanitation class which involves how the us health department will dock yoy and shut you down for probes not even being calibrated properly and the guide book for the class says probes must be calibrated every day before service
My dad is like that. It took me 19 years to realize the reason all the meat he cooks is inedible is because he never temped anything, "real men don't use a sissy temperature probe" yeah they just overcook everything until it has the same consistency as rubber
I had the best experience of my entire fish cookery life this summer. Working at a high end lodge in the wilderness of Alaska in July when one of our fishing guides came back from the ocean with a fresh caught 80 pound halibut. He was stoked and we told him we would serve it for the entire lodge for lunch broke it down, battered it up, and served fish and chips for lunch.
I had veteran fishing guides, certain fisherman, and native Alaskans telling me that they have never had such a great fried fish and also never had it so fresh. Literally a few hours in between catching the halibut, flying back on a float plane, skinning it, me filleting it, dredging it, frying it, serving it. Mind you, I had never even done a fish and chips with halibut before. It’s such an upgrade from cod.
24 Comments
Nah, real chefs don't use prob
Seems a little hoity toity. What's wrong with microwaving it in the break room at work, like the rest of us? 🙄
Touch the raw side then the cooked side
Silly comment jokes: Real mathematicians don’t use a calculator. Real basketball players don’t use a ball. Real singers don’t use a microphone. Real teachers don’t use books. Real coupon savers don’t use scissors. Real fishemen dont use hooks. Real windows don’t use glass.
Real people don’t have eyeballs.
Real arguments don’t have points.
Real Isreal Palestinian conflicts don’t use drones. Real grass doesn’t grow.
Lesson: Use a probe
Hear hear !
Probes are tools. I've never heard a fellow professional say such a dumb thing as "real chefs dont use probes".
Flounder is the most delicate and flaky
I don’t know when you got a bunch of halibut in the fridge you can get creative I don’t know what to do with all of it.
Yeah man, real chefs pretend they're psychics.
Geeez…it's just a damn thermometer.
For you chefs out there, how does it feel to have the only job that is universally loved and admired by all. Being a chef is such a flex
Nice probe noob
Who in the fuck says real chefs don’t use probes ? 😂 I’ve seen one in every kitchen I’ve worked in
Manuel Neuer has great cooking skills 🚬🗿
Im in culinary in america and taking sanitation class which involves how the us health department will dock yoy and shut you down for probes not even being calibrated properly and the guide book for the class says probes must be calibrated every day before service
Not cooked enough. Dislile here for this Video. U great Chef but this is NOT good
My dad is like that. It took me 19 years to realize the reason all the meat he cooks is inedible is because he never temped anything, "real men don't use a sissy temperature probe" yeah they just overcook everything until it has the same consistency as rubber
A real chef will change your opinion by letting you taste their food
Un gars qui utilise une sonde n est pas sur de lui et n est pas un grand chef
Yeah and Marco cooked without heat probes, so should y’all
what oil do you use? olive?
I only don’t use a probe when I’m making something for myself and don’t care if it’s slightly overcooked.
Man, I always enjoy the fish WAY more crispy and browned than this.
ill trust the real chefs since u guys dont hav michelin star
I had the best experience of my entire fish cookery life this summer. Working at a high end lodge in the wilderness of Alaska in July when one of our fishing guides came back from the ocean with a fresh caught 80 pound halibut. He was stoked and we told him we would serve it for the entire lodge for lunch broke it down, battered it up, and served fish and chips for lunch.
I had veteran fishing guides, certain fisherman, and native Alaskans telling me that they have never had such a great fried fish and also never had it so fresh. Literally a few hours in between catching the halibut, flying back on a float plane, skinning it, me filleting it, dredging it, frying it, serving it. Mind you, I had never even done a fish and chips with halibut before. It’s such an upgrade from cod.