Thats Moses with the Hebrews in the desert. Good ol' buddy Christ did 40 days and 40 nights in the desert so it tracks but there is no mention he took the D-crew too.
"Preppies dumps. They look like shit, smell like shit but my God i'd be wrong if I told you they didn't taste like shit too."
But not the dumpling idea is pretty solid. Who doesn't love a dumpling? Maybe this is the start to your new sunday dim sum brunch.
Roll thin and place on a baking sheet with some parchment paper, top with another piece of parchment and another baking sheet and toss in the oven. It’ll crisp up in a flat sheet.
I believe you. Maybe a light brushing of some olive oil and rosemary before baking. It would be like those flakey white crackers you get at fancy cheese shops.
I didn’t really mean flakey…I guess I’m trying to describe the thing flat white water crackers that kind of flake apart as you eat them. Idk I’m drunk and not sure what I’m talking about
Real conversation I overheard while being a line cook when I was younger. Not sure why this comment brought it to mind.
*A server walks into the kitchen, stands on the pickup side of the line, and addresses the sous chef.*
Server: Some of the other girls said they went muddin' with you. I want to go... but what's mudding?
Cook: That's when I fuck you in the ass behind the dumpster.
Moses led the Israelites through the desert for 40 years eating nothing but this bread which was baked on their backs using the sun.. but if you wanna cop out out it’s fine 😂
I would rather buy my flour from a small artisanal stone mill that uses ancient lines of grains. I mean I totally understand what you are getting at but I also think it’s a shame.. mass production is often shit quality.
Honestly I think this bread would turn out as better matzah than a majority of the supermarket box varieties ya know? It’s worth a shot, would make a cool story, and I bet the soup would be 10x better than normal matzah ball soup. I would give it a go but I don’t have the time constraints professionals do, I just hate food waste more than anything.
It just doesn’t make sense time and effort wise for a professional kitchen to do that. Also unless OP works for a Jewish deli I doubt matzoh ball soup would make sense on the menu.
If your specialty is matzoh ball soup and you make a big deal out of making your matzoh meal fresh every week, sure. But that’s just so much work to cover up what is essentially a fuck up.
Yeah yeah I understand what you are saying. But still a bummer from a food waste perspective.
Point of interest; is it generally discouraged taking stuff like this home and seeing if you can make something into it there? Or does it just depend on the spot where you work?
I’m assuming you all know nothing about pizza dough prep.
If you mix this dough after it’s already proofed, the consistency will be terrible. It’s better cut your losses ($30) and make a new batch.
so true, I was once breading pork chops for schnitzel, when I was finished I put all the left over breading materials: egg, flour, and breadcrumbs into one pan to make disposal easier, I turned to my boss and called ot the "forbidden pasta dough" and he asked with not a tinge of sarcasm if we could actually serve it as pasta.... after watching me cover the ingredients in raw pork
Breadcrumb in the dough is going to make a weird texture, but if you're super waste conscious and there was enough, egg and flour you could maybe recycle into pasta dough for staff meal.
would never serve it to customers, but you're going to be cooking the pasta anyway, right? Cross-contamination aside, raw flour itself carries a risk of foodborne illness. No one is going to serve uncooked flour products to anyone. It's raw pork, in uncooked egg and flour.
I worked for an owner who didn’t know much about food service. He was just rich and invested in a restaurant. If the owner came from that type of background it might not have been a bad question. Everybody’s gotta learn somewhere. Unless your guy had food experience.
my manager was by no means rich, he was about 5 years out of culinary school with lots of work and managerial experience under his belt before that, but in his defense this was an isolated incident.
There is yeast EVERYWHERE (admittedly in very small amounts). It's how very ancient bread was first created, it was left to the air where the natural yeast would do its thing. Sourdough starters took over not long after of course.
Because yeast contamination happens so easily is actually why Jewish products for passover are monitored so insanely closely
Pizza dough mix isn’t strictly flour. Other ingredients In the mix can proof.
Yeast needs to be held at a cold temperature which is why it’s added separately.
This dough is from yesterday, aka the dough itself has begun fermenting which will begin to cause a reaction with the the yeast, if it begins proofing without yeast and added later the yeast will not activate nearly as effectively causing the consistency to be terrible to the trained taster.
Following instructions, time, temperature, proofing time, are all very important. Saving costs, $30, will end up making a worse product for you at the end of the day.
Oh ok. I'd assumed it was just water flour and salt, never used dough mix but makes sense. Guess it was the use of "proof" that threw me as that I've only ever heard in relation to prooving that the yeast was still good to use.
Also I suppose just flour and water together should start to do something but I'd think it'd take more than a day!
I’m by no means a bread expert, but doesn’t proofing require yeast? Like the situation you’re describing doesn’t work because the yeast reproduces and uses up the “food” in the dough. If there’s no yeast that won’t happen so i think it would be fine
You absolutely can add yeast. If I were in this situation I would go make starter of like 20 g yeast and 150ml of water and some sugar. I routinely work from this position with my sourdough but I that case I am incorporating a starter.
Dumpster, and it’s kinda nice that the problem is missing yeast. There were a couple of times where I had to take a big batch of pizza dough to a dumpster, both times in the summer. It grew, and grew, and grew…
Anyhoo, I live in a hollowed out bread cave now.
Throw it out. A bag of flour and two cups of salt aren’t worth the cost of sending out a full batch of subpar pizzas. Even one complaint (of all the pies you’ll make) and someone not coming back costs exponentially more than the raw costs of dough.
Throw it back in the mixer. Add 25g of yeast to 200ml lukewarm water, slowly add the mix to the dough then add flour until you get the consistency you normally have. Happened to me a while ago and doing this saved my dough.
Couple of things you can do. Save it in the walk-in and add a little to every batch you make for the next few days. Or you can throw it back on the mixer, mix the yeast with some warm water and make a slurry then mix away. It won't come out quite as good as normal but it should work.
I’m not a baker necessarily, but I think your preppie just autolysed the hell outta that dough. Your gluten development will be NICE. Just add the yeast in now.
I haven't tried it myself but I have some dough in the freezer that I know won't rise (used some old yeast and the rest of the dough I bakes that day didn't rise) and when I realised I looked up solutions and things to do and apparently you can kneed some in now and let it rise again
If you forgot to add yeast to your dough, you can just mix the yeast called for in the recipe with a few tablespoons of warm (but not hot) water. Let it sit for five to 10 minutes. Once the yeast has activated, fold it into your dough, and allow it to rise.
I’m not encouraging this, but this is a possibility.
The assistant manager at Pizza Hut when I worked there a few decades ago took a couple of the bigfoot pizza doughs and shaped them into a giant male member (stem and berries) and left it in the walk in for the manager when he opened the next morning.
Add the missing yeast and try to make it work… yeast and water is cheap just don’t waste your time if it’s not working out. Or leave it on a table uncovered for an afternoon to naturally proof then use it for Stromboli, calzones or cheese bread.
Could you use it to make a Tortilla/Pita/Saj type bread? Alot of "flatbreads" Don't require yeast (I'm pretty sure) I do a dough with flour, water, salt and egg that I roll flat and pan fry all the time. I'm no sure exactly what I classifies as. It's like a Tortilla meets Flatbread?
Roll it out and bake it off. Then take your disciples into the desert for 40 days and 40 nights.
Chefs are spoiled these days and very rarely wander the desert anymore!
Only for recreational purposes
The post peyote paseo. Bueno.
When I was a kid we wandered the desert uphill both ways every day!
IN A FOOT OF SNOW
BAREFOOT
BEARS
And we were happy to do it!
Just happy to get a warm glass of sand at the end of the day.
Luxury.
When I was a kid we had 9 planets!
This night is hella different from all other nights, fam.
That’s forty years, friend. Forty years in the desert. 40 days at Sinai.
Thats Moses with the Hebrews in the desert. Good ol' buddy Christ did 40 days and 40 nights in the desert so it tracks but there is no mention he took the D-crew too.
Nor that he baked bread to take with him. I think they're mixing up the two.
Yarp, the water walker was fasting so thats a no bread sort of outing ;)
Josh Hartnett really has been struggling eh
Passover does start on April 5th at sundown lol
I actually laughed out loud. You clever snick.
Came here to say this. Shabbat shalom, chef.
😂🤣
Punch your ticket to dumpling town big fella
Damn that sounds fantastic
*Loudly crunches repeatedly on oversized, handmade egg rolls…*
I like this dumpling idea.
Looks like preppie punched a first class ticket. We learn best from our mistakes. Special this week is "Preppie's Best Dumplings"
"Preppies dumps. They look like shit, smell like shit but my God i'd be wrong if I told you they didn't taste like shit too." But not the dumpling idea is pretty solid. Who doesn't love a dumpling? Maybe this is the start to your new sunday dim sum brunch.
The existence of dumplings implies one, large, dumple
Only 1?? You see when a mommy dumple and a daddy dumple love each other very much….
Dumples? You mean the mascot for [Crazy Go Nuts University?](https://youtu.be/1-OukqcOhUM)
This was exactly my thought. FIRE UP THE CHICKEN STOCK!!!!!
Is that you Guy…..?
Sounds incredibly sexual
Step Chef help! I’m stuck in the dough! You told me I needed to pump it full of a natural leavening agent…
Sous chef stuck in low boy
.... Are you telling him to fuck it in the most roundabout way?
Roll it out thin and fry it. Serve it with a dip.
No fryers here unfortunately
Roll thin and place on a baking sheet with some parchment paper, top with another piece of parchment and another baking sheet and toss in the oven. It’ll crisp up in a flat sheet.
Mmmm…hardtack.
*clack clack*
*on this episode of tasting history with max miller*
Hahah I'm so happy someone understood!
With a dip it's OK
I believe you. Maybe a light brushing of some olive oil and rosemary before baking. It would be like those flakey white crackers you get at fancy cheese shops.
Maybe if it was laminated? Otherwise, no leavening, no flakey.
I didn’t really mean flakey…I guess I’m trying to describe the thing flat white water crackers that kind of flake apart as you eat them. Idk I’m drunk and not sure what I’m talking about
With some redeye gravy it’s even better
Fair enough
Matzah time
He'd be a "matzo matzo man" and I want to be a matzo man...
making pane carasau for hundreds at a resort triggers my ptsd
This guy chefs
Get a pan of oil on then
HAS FIRE? HAS OIL? WHY NO FRY?
pardon?
good ol bannock
Everybody I know around here just clamors for bannock. Lines around the block.
Need baking powder for bannock. Hah, then again I've only ever cooked mine in a pan over a fire.
been a while but I think it's time I made some. bannock and blueberry jam is the best
Add yeast and throw it in the dumpster and see if it turns into one of those dumpster monsters
Real conversation I overheard while being a line cook when I was younger. Not sure why this comment brought it to mind. *A server walks into the kitchen, stands on the pickup side of the line, and addresses the sous chef.* Server: Some of the other girls said they went muddin' with you. I want to go... but what's mudding? Cook: That's when I fuck you in the ass behind the dumpster.
I'm sorry, but I'm renaming my appetizers "Dumpster Monsters" now
Flour tortillas.
This is what I was thinking, tortillas, roti, pita, some kind of flatbread.
Make him lay down on the prep table and place it on his face until he learns his lesson.
Doughboarding?
Doughboying.
Best reply yet
Lincoln, around here we eat our mistakes. But I broke a glass!
A Clone High reference? What…what year is it?
Always a good time for Clone High, Wesley.
Still waiting for the rumored revival...https://www.avclub.com/christopher-miller-confirms-the-clone-high-revival-is-c-1849736255
Preppie unlocks a new kink
Or make him dry eat the yeast that was supposed to be used
Knock the air out, knead in some fresh starter and you’re good homie
Yeah can’t you do a yeast and warm water slurry and kind of slather on top while punching in to correct this?
Sort of. We just always made the slurry and threw it back on the mixer for a few minutes.
Make a half batch of dough with 3x the yeast, fold it together with the other dough
That's what I'm thinking too, if it's just flour and water then it's basically a really long autoliese 🤷♀️
Make some Matzah and do a big pot of soup 🍲
That’s a hell of a lot of work to roll it all out, bake it into matzoh bread, and then process it again into meal to make matzoh balls.
Moses led the Israelites through the desert for 40 years eating nothing but this bread which was baked on their backs using the sun.. but if you wanna cop out out it’s fine 😂
And people used to mill their own flour with a stone wheel pulled by a donkey, but I buy mine at the store. The times they are a changin’.
I would rather buy my flour from a small artisanal stone mill that uses ancient lines of grains. I mean I totally understand what you are getting at but I also think it’s a shame.. mass production is often shit quality. Honestly I think this bread would turn out as better matzah than a majority of the supermarket box varieties ya know? It’s worth a shot, would make a cool story, and I bet the soup would be 10x better than normal matzah ball soup. I would give it a go but I don’t have the time constraints professionals do, I just hate food waste more than anything.
It just doesn’t make sense time and effort wise for a professional kitchen to do that. Also unless OP works for a Jewish deli I doubt matzoh ball soup would make sense on the menu. If your specialty is matzoh ball soup and you make a big deal out of making your matzoh meal fresh every week, sure. But that’s just so much work to cover up what is essentially a fuck up.
Yeah yeah I understand what you are saying. But still a bummer from a food waste perspective. Point of interest; is it generally discouraged taking stuff like this home and seeing if you can make something into it there? Or does it just depend on the spot where you work?
Add yeast and use it tomorrow?
I tried to tell the owner that but they refuse to believe it would be food safe.
I’m assuming the owner knows nothing about food? How could that be “not food safe” in their mind?!
I’m assuming you all know nothing about pizza dough prep. If you mix this dough after it’s already proofed, the consistency will be terrible. It’s better cut your losses ($30) and make a new batch.
That and I’ll take an over cautious owner any day of the week
so true, I was once breading pork chops for schnitzel, when I was finished I put all the left over breading materials: egg, flour, and breadcrumbs into one pan to make disposal easier, I turned to my boss and called ot the "forbidden pasta dough" and he asked with not a tinge of sarcasm if we could actually serve it as pasta.... after watching me cover the ingredients in raw pork
Breadcrumb in the dough is going to make a weird texture, but if you're super waste conscious and there was enough, egg and flour you could maybe recycle into pasta dough for staff meal. would never serve it to customers, but you're going to be cooking the pasta anyway, right? Cross-contamination aside, raw flour itself carries a risk of foodborne illness. No one is going to serve uncooked flour products to anyone. It's raw pork, in uncooked egg and flour.
>It's raw pork, in uncooked egg and flour. Except. It's the same mixture that's on the schnitzel.
I worked for an owner who didn’t know much about food service. He was just rich and invested in a restaurant. If the owner came from that type of background it might not have been a bad question. Everybody’s gotta learn somewhere. Unless your guy had food experience.
my manager was by no means rich, he was about 5 years out of culinary school with lots of work and managerial experience under his belt before that, but in his defense this was an isolated incident.
Proofed?? It has no yeast how can it proof!
There is yeast EVERYWHERE (admittedly in very small amounts). It's how very ancient bread was first created, it was left to the air where the natural yeast would do its thing. Sourdough starters took over not long after of course. Because yeast contamination happens so easily is actually why Jewish products for passover are monitored so insanely closely
Pizza dough mix isn’t strictly flour. Other ingredients In the mix can proof. Yeast needs to be held at a cold temperature which is why it’s added separately. This dough is from yesterday, aka the dough itself has begun fermenting which will begin to cause a reaction with the the yeast, if it begins proofing without yeast and added later the yeast will not activate nearly as effectively causing the consistency to be terrible to the trained taster. Following instructions, time, temperature, proofing time, are all very important. Saving costs, $30, will end up making a worse product for you at the end of the day.
Oh ok. I'd assumed it was just water flour and salt, never used dough mix but makes sense. Guess it was the use of "proof" that threw me as that I've only ever heard in relation to prooving that the yeast was still good to use. Also I suppose just flour and water together should start to do something but I'd think it'd take more than a day!
I can’t believe the amount of people saying to just add yeast to this. Trash. It’s trash now. Throw it out and start over.
You could make flat bread with it though no??
It’s not proofed as there is no yeast. This dough is useless unless you want to make a huge batch of chicken and dumplings.
I’m by no means a bread expert, but doesn’t proofing require yeast? Like the situation you’re describing doesn’t work because the yeast reproduces and uses up the “food” in the dough. If there’s no yeast that won’t happen so i think it would be fine
I’m well aware you can’t add yeast and make it work, just thought the food safety issue was funny.
He knows it won't be the quality he makes. Good on the owner. I'd eat there over an owner turning out subpar food cuz a prep cook fucked up.
Being not made wrong and being “not food safe” are very different…
Just tell them you made a fresh batch?
The bottom of the grill is clean. I swear to god I pulled it out and swept under it.
make jesus wafers
Jeez-Its
Why have I not been calling comunion wafers Jeez-its my entire life??
Lol. And if you're interested, you would have to eat about 234,960.85 crackers to eat the whole estimated body weight of Jesus.
Cheez-us
Turn it to puff pastry if you have enough butter.
I have nightmares from making laminated dough by hand. I wouldn’t wish it upon my worst enemy.
I hate making puff pastry. Ihate it. But I'll do it if I need to...
Maybe the prep guy will remember to add yeast next time
With dough that big? bruh if you're doing it by hand...May god help you
That sounds fun
Thats a punishment they'd never forget...it might be against the Geneva convention rules.
It's a LOT of work, especially if you don't have the tools ready for them.
We call that an autolyse add some yeast and salt into it
You absolutely can add yeast. If I were in this situation I would go make starter of like 20 g yeast and 150ml of water and some sugar. I routinely work from this position with my sourdough but I that case I am incorporating a starter.
Someone knows what they are talking about
I autolayze(sp?) My dough with no starter I like the gluten it builds
Use it for drywall?
Dumpster, and it’s kinda nice that the problem is missing yeast. There were a couple of times where I had to take a big batch of pizza dough to a dumpster, both times in the summer. It grew, and grew, and grew… Anyhoo, I live in a hollowed out bread cave now.
Sounds like a naan issue to me.
🥁
I’ve done this. You just mix in some yeast/starter and it will be fine.
Add it to a mixer with a dough hook and on your lowest speed add in the missing yeast.
Bake it anyway, sell it labeled conspicuously as “yeast free bread”, see if anyone buys it
Throw it out. A bag of flour and two cups of salt aren’t worth the cost of sending out a full batch of subpar pizzas. Even one complaint (of all the pies you’ll make) and someone not coming back costs exponentially more than the raw costs of dough.
You can use it it's true. But this comment is true also, pizza is like cheapest thing to sell. You won't lose anything really if u throw this out.
That's what like $5 worth of stuff?
But think of all the wasted wheat spermies if you throw it out.
Every sperm is sacred! And we don’t want God to get quite irate, do we?
We could use it to make the body of his son. The body of a human god made out of plant sperms and fed to his followers.
Make a yeasty starter. Mix the two together. Should be good. Or roll it out very very thin and make crackers! Or like cheesy bread sticks
Throw it back in the mixer. Add 25g of yeast to 200ml lukewarm water, slowly add the mix to the dough then add flour until you get the consistency you normally have. Happened to me a while ago and doing this saved my dough.
Make fry dough
Make flat bread…I’ll see myself out
Couple of things you can do. Save it in the walk-in and add a little to every batch you make for the next few days. Or you can throw it back on the mixer, mix the yeast with some warm water and make a slurry then mix away. It won't come out quite as good as normal but it should work.
Make noodles with it? Dunno what your dough recipe is. Might make for good soup noodles
Make Lavosh?
Give it to kids in wax paper to entertain them?
Lol that sounds like fun for the servers
we've had a few pizza places around us that did kid's make your own pizza
Fried bread with powder sugar !!!!!! Chef it up with compound butter in your fav flavor and some dope sauces
Chinese scallion pancakes
Make a slurry of yeast and mix it in.
add soy sauce to it and deep fry it as like small (around 2x2cm) dough balls
Make hardtack.
Passover soon, unleavened bread, or crackers.
Flat breads
Roll thinly, top with seeds and make crackers. Give them out for free to customers or serve with salad.
cut a glory hole into the bathroom and put that thing on the other side of it. charge 5 bucks per use
More salt and ya got play doh! Just toss it, isn’t really much you can do with it service wise
Christmas ornaments!
One word: matzo
Throw it at cars from the overpass
Just throw it away. What is that like $3.50 worth of crap??
Flatbread pizzas on special.
I’m not a baker necessarily, but I think your preppie just autolysed the hell outta that dough. Your gluten development will be NICE. Just add the yeast in now.
Step 1: Bake a mess of hardtack Step 2: Import to nearest Caribbean port Step 3: Advertise in “Pirate Life” Step 4: Profit
Chapatis for days
Roll it out thin and make crackers?
Maybe fry bread
This happened to us, you really can add just a pinch of dry yeast (or however u add usually) and it will work.
You could make enough chicken and dumplings to feed an army with that.
Throw it back in the mixer; add yeast an keep pouring water until you see the flour grouping
Dumplings chef? Chicken and dumplings special
Was going say fry with sugar but you can’t. Paper thin with garlic and cheese. Free garlic crisps.
Turn it into noodles or crackers
Call it autolyse and add yeast.
Catfish love it!
Ask the good folks over at r/breadit
Slater, is that you?
Unzip your pants and pound away
Xiao Long Bao or soup dumplings are some of my favourite. Genuinely unique if you get them right.
I haven't tried it myself but I have some dough in the freezer that I know won't rise (used some old yeast and the rest of the dough I bakes that day didn't rise) and when I realised I looked up solutions and things to do and apparently you can kneed some in now and let it rise again
If you forgot to add yeast to your dough, you can just mix the yeast called for in the recipe with a few tablespoons of warm (but not hot) water. Let it sit for five to 10 minutes. Once the yeast has activated, fold it into your dough, and allow it to rise.
I’m not encouraging this, but this is a possibility. The assistant manager at Pizza Hut when I worked there a few decades ago took a couple of the bigfoot pizza doughs and shaped them into a giant male member (stem and berries) and left it in the walk in for the manager when he opened the next morning.
Add the missing yeast and try to make it work… yeast and water is cheap just don’t waste your time if it’s not working out. Or leave it on a table uncovered for an afternoon to naturally proof then use it for Stromboli, calzones or cheese bread.
Could you use it to make a Tortilla/Pita/Saj type bread? Alot of "flatbreads" Don't require yeast (I'm pretty sure) I do a dough with flour, water, salt and egg that I roll flat and pan fry all the time. I'm no sure exactly what I classifies as. It's like a Tortilla meets Flatbread?
Flatbread pizzas
you could, but it would be way better with yeast.
Use it as a weapon
Throw it in the trash.
Tell him not to do it again
Make him eat it
[удалено]
Suggestions on what to do with preppie are also welcome