Backed my truck into the dumpster behind the restaurant last week - took me 15 minutes to realize prep sink is better for stock than the floor drain...

I always thought the floor drain was the only way to dump big pots of hot stock, you know, just let it cool and pour it down. But after my dumb dumpster incident, I had to use the prep sink out back and man, it was way faster and didn't stink up the kitchen. The floor drain always left this greasy film that took two mop passes to get rid of. Now I'm wondering what other dumb habits I've been holding onto for years. Anyone else got a stubborn kitchen routine that makes zero sense when you think about it?

2 comments

2 Comments

drewsullivan26d ago

Did you ever notice how the floor drains in kitchens are usually just traps for gunk anyway? I read this article from a chef who said the only reason people use floor drains is because it's what they saw their first sous chef do, not because it's actually better. He pointed out that dumping stock down the sink with hot water and degreaser is way easier on the plumbing. Now I'm thinking about all the times I stood there watching stock slowly drain into that floor grate, waiting for it to cool, when I could have been scrubbing down the prep sink in half the time. What other cooking "rules" are we all following that don't hold up to a simple test?

simonp4726d ago

@drewsullivan right? Reminds me of brining everything like it's a magic cure.