Sputnik 1 (/ˈspʌtnɪk, ˈspʊtnɪk/, ‹See Tfd›Russian: Спутник-1, Satellite 1) was the first artificial Earth satellite. It was launched into an elliptical low Earth orbit by the Soviet Union on 4 October 1957 as part of the Soviet space program. It sent a radio signal back to Earth for three weeks before its three silver-zinc batteries became depleted. Aerodynamic drag caused it to fall back into the atmosphere on 4 January 1958. The world's first observation was made at the school observatory in Rodewisch (Saxony).
It was a polished metal sphere 58 cm (23 in) in diameter with four external radio antennas to broadcast radio pulses. Its radio signal was easily detectable by amateur radio operators, and the 65° orbital inclination made its flight path cover virtually the entire inhabited Earth.
The satellite's success was unanticipated by the United States. This precipitated the American Sputnik crisis and triggered the Space Race, part of the Cold War. The launch was the beginning of a new era of political, military, technological, and scientific developments. The word sputnik is Russian for satellite when interpreted in an astronomical context; its other meanings are spouse or traveling companion.
Tracking and studying Sputnik 1 from Earth provided scientists with valuable information. The density of the upper atmosphere could be deduced from its drag on the orbit, and the propagation of its radio signals gave data about the ionosphere.
Sputnik 1 was launched during the International Geophysical Year from Site No.1/5, at the 5th Tyuratam range, in Kazakh SSR (now known as the Baikonur Cosmodrome). The satellite traveled at a peak speed of about 8 km/s (18,000 mph), taking 96.20 minutes to complete each orbit. It transmitted on 20.005 and 40.002 MHz, which were monitored by radio operators throughout the world. The signals continued for 22 days until the transmitter batteries depleted on 26 October 1957. On 4 January 1958, after three months in orbit, Sputnik 1 burned up while reentering Earth's atmosphere, having completed 1,440 orbits of the Earth, and travelling a distance of approximately 70,000,000 km (43,000,000 mi).
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I told one of the older cooks I work with that I work really, really hard to do whatever I can to prep ahead for the next day and avoid needing him/the chef/sous chef to help out, and he said he knows and they notice that. So that's kind of reassuring since I constantly feel like I'm not pulling my own weight.
I kinda feel worse again in the other direction though because the other other cook, this real young kid, the other guy basically didn't help him at all before he left today, and it's like, idk, I guess he's better at all this shit than me if he doesn't need any help. It was a pain in the ass menu too, like over a hundred pounds of wings. I literally don't know how this kid has the time to get shit done on his own, especially when I seem him do stuff like, take the time to trim fat off of chicken thighs before cutting them.
Chefs and sous chefs should be always pointing out to people they notice the little things they're doing that helps. Not from any professional angle, but cause it's the nice thing to do. Battering wings or anything else can be done crazy fast if you know how. If it's an egg wash, 3 bowl method is dumb. I'm guessing you guys have fish bins that every restaurant has? Rectangular plastic containers with lids that they ship.fish in and every kitchen every keeps cause they're great for storage? Fill one half way with flour and another half way with breadcrumbs, have a bowl for the egg part still, but the just dump a bunch of what you're breading into the bin, close the lid and shake it around, do the egg soak and repeat with bread crumbs, you can get like 10-20 more wing sized things done at a time for 2 of the 3 steps that way. You might waste a bit more flour and bread crumbs this way, but for say 100 lbs of wings, it'll save you like 45 minutes, so it's worth it. It's just bread and flour.
usually if we're doing fried chicken we just do a plain flour dredge with seasoned salt etc, honestly I wouldn't want to go harder and do an egg wash because they will eat the absolute fuck out of it anyway. Like I swear to god you put flour on chicken and fry it and people act like it's fucking crack
Using the fish containers might be a good idea in the future, like I generally only have to dredge fried chicken or chicken for marsala or chicken piccata and none of the other containers are really a good size, like too big. I usually don't like to dredge like that though and do it the slow stupid manual way (grab a big handful of meat and manually toss it in flour) because even with shrinkwrap and a lid on a lexan I've gotten flour and shit all over before (and I'm not trying to get salmonella all over the kitchen), but I think the fish container lids seal more tightly
Where I am it's either arancini or breaded goat cheese balls so that part is necessary unless we battered em better, I'd prefer a tempura but not my call. But yeah, fish bin toss is a time saver like he'll, even a bucket with a kid works in a pinch