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Question about the Tuesday I ran out of onions at 7pm and finally got my grill station right
Last Tuesday at Sal's on 5th we got slammed with 80 covers between 6 and 8 and I ran out of diced onions with 12 tickets still on the rail. I grabbed a case from the walk-in and diced them fresh on the line instead of prepping ahead like usual, and honestly the burgers came out better because they didn't sit in a bin sweating. My grill guy Marcus said the same thing. Has anyone else just stopped prepping onions hours ahead and done them in small batches during service?
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lisa97622h ago
There was a post on a cooking forum about this same thing, some guy ran a burger spot in Portland and said he switched to dicing onions every couple hours in small amounts. He said the ones sitting in the bin get that sour smell after a while and the texture goes soft. Your point about them sweating is spot on. Fresh diced has way more bite and the juices stay in the onion instead of pooling at the bottom of the container. Small batches during service sounds like a pain but if the product is better than it's worth it. Sounds like Marcus knows what he's talking about.
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