"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 10-01-2009, 06:55 PM   #11
Assistant Cook
Join Date: Sep 2009
Posts: 7
I will be the head cook at this bar,... I hate saying chef as I have never had any schooling. At all the other establishments I've cooked at its always been already cooked IQF wings from providers such as Sysco. If IQF wings are the way to go, I'll go that route,... I just want a good chicken wing, either fresh or IQF... I'd prefer IQF to reduce the hassle and prep work.
Thanks again for all the information you all have shared... any more will still be appreciated :P

Faust87 is offline   Reply With Quote
Old 11-12-2009, 09:49 PM   #12
Assistant Cook
Join Date: Nov 2009
Location: Sherwood Park, Alberta
Posts: 2
I'm really glad this was posted. I'm, as of today, in EXCACTLY the same situation. I was just hired as a kitchen manager (I have no schooling, but have worked directly under a really good chef for the past few years).

This saved me from asking the very same question.

rmartin is offline   Reply With Quote
Old 11-13-2009, 09:20 AM   #13
Senior Cook
mexican mama's Avatar
Join Date: Aug 2009
Posts: 422
Ive heard that from a cook friend of mine that when you freeze the chicken or meat overnight then deep fry them directly that you;d have a crispy chicken or pork....is this true???
Mexican Food
mexican mama is offline   Reply With Quote
Old 11-13-2009, 09:25 AM   #14
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,461
Many places cook wings from frozen. By the time the interior of a frozen wing is thawed and heated through, the skin will be crispy.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-13-2009, 02:19 PM   #15
Assistant Cook
Join Date: Sep 2009
Posts: 7
The route I ended up going was getting 6-8 size IQF wings. They come 40lbs to a case... I pull a box, and start cooking them from frozen, as for the ones that don't sell in a couple of days, I blanch them about half way through, and refrigerate for 2 more days... I've never been left with any after this point. However if I was they'd probably get skinned, boned and turned into soup

Faust87 is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:13 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.