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Why does nobody talk about using a bench scraper for batch prep
I've been cooking for about 12 years now, mostly working line at a busy place in Cleveland. Last week I had to prep 40 pounds of onions for a catering job and was dreading it. On a whim I tried using my bench scraper to chop instead of a knife and it cut my time by almost half. Has anyone else found tools that work way better than their intended use for high volume prep?
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kim_davis3mo ago
My buddy Marco who works at a pizza joint in Pittsburgh told me he uses a dough scraper for chopping herbs and garlic for their Sunday sauce. He said it just clicked one day when he was tired of his knife getting gunked up. Now he swears by it for anything soft like mushrooms or cooked greens where you don't need a perfect dice. Have you noticed if it works better on certain veggies than others?
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joseph_green133mo ago
Saying it "clicked one day" like some culinary enlightenment is kinda dramatic. A bench scraper is fine for soft stuff but it's not some industry-altering hack, it's just a different tool for a basic job. People have been crushing mushrooms with spatulas and forks for way longer than this has been the hot new thing.
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