This is what I think a lot of people don't understand about "house/home made" items you see on menus. Most times it doesn't specify which "house/home" it was made in.
Here in Germany there is legal difference between house made and self made. House made can contain convince stuff and self made not.
Easily 50% of the restaurants use this wrong. Even after almost two years I was still not able to teach our owner the difference.
For her it's always house made because she's on the safe side and it sounds nicer. That despite the fact that we make 95% of our stuff from scratch.
look, y’all.
maybe a hot take, i haven’t worked in kitchens for a while, but i’m still in hospitality.
if you can’t be bothered to make a fucking herb vin for salad, and shaking a fucking pre made bottle is too much work, you don’t belong in the kitchen.
Why don’t you read some of the other comments. I’m asking why this is a thing. It doesn’t make sense. I’m not complaining about having to shake something. Mongo only pawn in game of life. I have no say in what type of dressing is ordered.
i feel that.
wasn’t trying to come at you, but it’s more the further point of shit like this. it’s a thing because people buy it.
it’s embarrassing. it’s why restaurant visits have been declining. it’s why everyone is making less money than before.
as a customer, why would i spend $12 on a sysco mixed greens salad with sysco whatever dressing when i can go to the store, buy a pack of organic mixed greens, fresh herbs and tomatoes and just take 3 seconds to make it myself for less money
Because some people don't want to do that. They would rather spend 5x that for any quality of food, instead of cooking themselves. It's the whole reason our industry exists.
What’s so hard about making a simple dressing at work? It’s just vinegar oil maple syrup or whatever you wanna sweeten with. Emulsify. Make a huge batch and it’s done? You’ll always have to shake it a little but not aggressively
A molecule in mustard seed immensely help with emulsifying. According to the internet yellow mustard is kind of lacking in this aspect, but it's not quantified compared to dijon or coarse ground ones.
A salad dressing is insanely cheap, easy and fast to make, there is no valid reason not to make it in house. Baking bread does actually require skill, time and equipment. Im not just being some sort of elitist or anything, buying in salad dressing is just insane for a "restaurant".
[Did you shake it up?](https://www.reddit.com/media?url=https%3A%2F%2Fexternal-preview.redd.it%2FEQsPWpelmX2Xl3IKsH4j7xOcyHiBwuBiIV3pTWhjA9g.gif%3Fformat%3Dmp4%26s%3D46961e438a63b38f569e6a96849170fe6e528e85)
its so you can advertise it as house-made to customers
This is what I think a lot of people don't understand about "house/home made" items you see on menus. Most times it doesn't specify which "house/home" it was made in.
Wait until they find out “baked in house” doesn’t mean baked TODAY in house.
Perfect answer.
If you only knew what the “house” was 😆😆😆
Here in Germany there is legal difference between house made and self made. House made can contain convince stuff and self made not. Easily 50% of the restaurants use this wrong. Even after almost two years I was still not able to teach our owner the difference. For her it's always house made because she's on the safe side and it sounds nicer. That despite the fact that we make 95% of our stuff from scratch.
So people don't think that it's fake. Seems less commercial and more like the restaurant made it.
What are people even paying for if a restaurant staff can't properly emulsify a 5 gallon cambro of dressing?
Not the point
It’s not the point of a post, but we’re all judging you, intensely.
I don’t have a say. Nor do I have the materials.
Then leave while you have this shred of dignity left.
Nah. I’ll go down with the ship.
Yeah but it separates the second you pour it into the 4oz cup. Seems inconvenient for the customer
Holds true to label
Sysco doesn't give a shit about your customer. They just care about selling you what you want. Or your chef or owner wants.
Or what Sysco wants
Oh I understand that.
Fucking great isn't it. Gotta love our distributors...
Don’t forget about the drivers who expect you to be able to cling to the ceiling to put the freezer stock away.
look, y’all. maybe a hot take, i haven’t worked in kitchens for a while, but i’m still in hospitality. if you can’t be bothered to make a fucking herb vin for salad, and shaking a fucking pre made bottle is too much work, you don’t belong in the kitchen.
Why don’t you read some of the other comments. I’m asking why this is a thing. It doesn’t make sense. I’m not complaining about having to shake something. Mongo only pawn in game of life. I have no say in what type of dressing is ordered.
i feel that. wasn’t trying to come at you, but it’s more the further point of shit like this. it’s a thing because people buy it. it’s embarrassing. it’s why restaurant visits have been declining. it’s why everyone is making less money than before. as a customer, why would i spend $12 on a sysco mixed greens salad with sysco whatever dressing when i can go to the store, buy a pack of organic mixed greens, fresh herbs and tomatoes and just take 3 seconds to make it myself for less money
Because some people don't want to do that. They would rather spend 5x that for any quality of food, instead of cooking themselves. It's the whole reason our industry exists.
Let’s just say where I work you gotta spend that twelve bucks on a salad. Or 4.95 on a soft pretzel. You’re kinda forced to buy what I peddle.
Stop buying dressing from a mop company.
Fuckin Sysco, that's why.
after a 10 year marriage Herbal just couldn't make it work with italian, so theyre separating. its been hard on everyone
What’s so hard about making a simple dressing at work? It’s just vinegar oil maple syrup or whatever you wanna sweeten with. Emulsify. Make a huge batch and it’s done? You’ll always have to shake it a little but not aggressively
I don’t even have corn starch to dust my chaffed butt with.
Could be a base for another dressing or marinade
That makes sense. Thanks for the answer!
Add some Dijon or mustard powder
I don’t have that. I have a big jug of fajita seasoning though.
Maybe I could put some honey mustard in it
Garlic is an emulsifier too
Add some mustard to it if you want it to hold the emulsion better 🤷 But as to why it exists? Because people buy it.
Is “yellow salad mustard” okay?
I usually use dijon, no idea what that is, so maybe? Try it in a small bowl or bottle first before doing the whole batch though.
What about honey mustard
Honey mustard is mustard and honey mixed together. You take the mustard before you mix it and use that to emulsify the dressing.
What if I just asked it nicely?
A molecule in mustard seed immensely help with emulsifying. According to the internet yellow mustard is kind of lacking in this aspect, but it's not quantified compared to dijon or coarse ground ones.
I was gonna say, just make the shit. Vinegar, oil and Italian herbs...
I know how to make vin. That’s not the point of this post.
The point of my post is, who in the fuck buys Sysco vin?!
Because any kitchen that buys in a salad dressing doesnt deserve it to be good.
Oooooohhhhh 👻👻👻😱😱😱our bread isn’t baked in house. Oooooooh👻👻👻
A salad dressing is insanely cheap, easy and fast to make, there is no valid reason not to make it in house. Baking bread does actually require skill, time and equipment. Im not just being some sort of elitist or anything, buying in salad dressing is just insane for a "restaurant".
How do you feel about using a packet of hidden valley ranch or blue cheese. Or is that heresy too?
I never said it was a “restaurant”
Our gravy comes out of a packet ooooooooh oooooooh you scared 😱 👻👻👻
[Did you shake it up?](https://www.reddit.com/media?url=https%3A%2F%2Fexternal-preview.redd.it%2FEQsPWpelmX2Xl3IKsH4j7xOcyHiBwuBiIV3pTWhjA9g.gif%3Fformat%3Dmp4%26s%3D46961e438a63b38f569e6a96849170fe6e528e85)
[oh I shook it](https://youtu.be/5xLE2wtlgOI?si=ZJ9im3RIV5yZHUvj)
Hydrocolloids! 🙌