kitchenconfidential

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Bounce back (lemmy.world)

submitted 7 months ago by Ultragigagigantic@lemmy.world to c/kitchenconfidential@lemm.ee

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[–] PapaStevesy@midwest.social 4 points 7 months ago (1 children)

I guess it comes down to what you can get cheaper, foil wrap or degreaser. There's also the labor hours needed to do the cleaning, so the tin foil saves money there. But you're right, it would definitely tear all the time and ultimately seems like more trouble than it's worth.

[–] prettybunnys@sh.itjust.works 2 points 7 months ago (1 children)

Tin foil comes in different grades and thicknesses.

I’ve worked in kitchens before, this is what we did.

[–] PapaStevesy@midwest.social 1 points 7 months ago

I work in kitchens now, we don't do this. But I can definitely see it for a sauté-heavy menu, which is a lot of finer dining places. We're all flattop and fryer with a few burners in back for prep. Those burners don't see enough action to warrant heavy-duty foil wrap.