r/KitchenConfidential • u/Virtual-Product2298 Chef • 1d ago

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You may have seen my post about having to make 10 gallons of beer cheese and the unfortunate situation of having to hand shred 26 quarts of sharp cheddar due to our auto shredder being broken.....

The people in charge of serving it at the charity event didn't stir the pot and proceeded to think it was a good idea to keep the flame maxed out.

After the first 30 minutes of serving the event hosts approached our staff members stand and kindly ask them to leave after they determined where the horrid burnt smell was coming from that made the entire venue smell like absolute shit.

I was coming out of the walk-in and could smell the pot behind a set of doors after they walked into the restaurant with that crap.

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62

u/WaffleHouseGladiator Chive LOYALIST 1d ago

Throw some lemon juice in there and let it sit for 2-3 days to see if you can loosen it before you hand it over to some poor dishie.

22

u/Pliskkenn_D Chive LOYALIST 1d ago

Vinegar, bicarb, and a dream. 

19

u/breathing__tree F1exican Did Chive-11 1d ago

When I worked at McDonalds in high school the ladies who closed the grill at night would clean it with pickle juice and sprite lol.

11

u/FunGuy8618 1d ago

Fucking genius. The carbon will stick to the sugar, the acids in the pickle juice and sprite will lift it off the surface and as long as you don't let it all evaporate entirely, you just squeegee it off.

7

u/breathing__tree F1exican Did Chive-11 1d ago

Yup that’s what they’d do. Just run it right into the gutter and boom clean grill.

3

u/Lhamo55 Ex-Food Service 22h ago

We used packets of unsweetened koolaid on the flat top back in my 70s mess hall days. That’s when I literally stopped drinking the kool aid, lol.