idk but I want to tell the chefs I work with that they don't know how to fucking roast vegetables. If there isn't any browning or charring it isn't fucking roasted, all you did was steam that vegetable in the oven, congrats. They need to cook them for longer and hotter.
But I'm The New Guy, have no culinary education, and I just make a da pizza. I feel like I would look like an asshole questioning what they've been doing. But man their roasted carrots are dog shit, green beans too, zucchini is just soggy with no caramelization. Amateur shit.
I'm friends with the vegan chef and she thinks they cook like shit too but her big problem is they apparently spray all the vegetables with the canned oil we use, but I'm 99% sure that's fine, it's just fucking aerosolized sunflower oil w/ nothing else in it. The temp/time to cook and general lack of seasoning (I assume they leave it bland for students that don't like or can't tolerate salt...) are the real fucking problem
idk but I want to tell the chefs I work with that they don't know how to fucking roast vegetables. If there isn't any browning or charring it isn't fucking roasted, all you did was steam that vegetable in the oven, congrats. They need to cook them for longer and hotter.
But I'm The New Guy, have no culinary education, and I just make a da pizza. I feel like I would look like an asshole questioning what they've been doing. But man their roasted carrots are dog shit, green beans too, zucchini is just soggy with no caramelization. Amateur shit.
I'm friends with the vegan chef and she thinks they cook like shit too but her big problem is they apparently spray all the vegetables with the canned oil we use, but I'm 99% sure that's fine, it's just fucking aerosolized sunflower oil w/ nothing else in it. The temp/time to cook and general lack of seasoning (I assume they leave it bland for students that don't like or can't tolerate salt...) are the real fucking problem
absolutely, if there's no maillard reaction then don't bother
right? literally might as well just steam them at that point, hell they'd probably be better without the oil then
but what do I know, I'm just a home cook who thinks brown is the most important flavor
The vegan chef prolly wants to use coco or avo oil or something.
But damn that sounds like a bad place to work/eat at.