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Shoutout to the guy who told me to just throw the whole batch out
I was doing a big batch of croissants for a cafe in Portland and my butter block split right into the dough during a lamination fold. My instinct was to try and patch it, but the baker next to me, Frank, just said 'toss it, it's a write-off.' I listened, started over, and the second batch was perfect. Ever had a moment where you had to accept a total loss to save the rest of the day?
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drew_west7mo ago
Total loss to save the day" reminds me of my buddy who had to dump a whole stockpot of burnt onion base right before dinner service. Starting over was the only move.
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lewis.barbara7mo ago
That "total loss to save the day" line hits hard. It's such a gut punch to pour all that work down the drain, but you're right, sometimes it's the only call. The smell of burnt onions alone would ruin every other dish. Better to take the hit and start fresh than serve something that tastes off. Your buddy made the tough but right choice.
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hannaht917mo ago
Ugh, that smell haunts every kitchen.
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