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Serious question, I started prepping my onions for the week on Sunday and it fixed my whole line setup
For a while my station would get slammed at 6:30 and I'd be slicing onions to order, which killed my ticket times. Last month I started dicing and slicing about 8 pounds of onions every Sunday night, storing them in quart containers with a damp paper towel on top. The first week I did it I thought they'd go slimy by Tuesday but they held up fine through Thursday. My saute station runs way smoother now and I'm not crying over the cutting board during the dinner rush. I told my sous about it and he said the damp towel is what makes it work because it keeps them from drying out. I go through about 3 quarts a night on weekends so it's worth the hour on Sunday. Anyone else prepping their alliums ahead like this, or do you think it hurts the flavor compared to cutting to order?
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