Restaurant Employee Videotaped Cooking Chicken In Alley With Blowtorch Next To Garbage

I don't eat out anymore. Haven't for years. Not even take home.

It would be nice to not have to cook something sometimes, but doesn't seem worth the risk.
 

oldlongwalker said:
Something not right about this. It is not possible to cook chickens with a torch. You will get burned chicken that is raw inside.
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well most people know that.. which is why this has made headlines in the media.. because this idiot is either cooking it or defrosting it in an Alley at the back of some take-away food shop or restaurant..
 
Purification by fire! It's been around since the Middle Ages. I still prefer a more high tech approach.
oldlongwalker said:
Something not right about this. It is not possible to cook chickens with a torch. You will get burned chicken that is raw inside.
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Even if there is some reason to blow torch chickens that we don't understand. Why not do it in the kitchen?
 
JustDave said:
Purification by fire! It's been around since the Middle Ages. I still prefer a more high tech approach.

Even if there is some reason to blow torch chickens that we don't understand. Why not do it in the kitchen?
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first time I se Gordon Ramsey or any famous chef blow torching a chicken, I'll know it's a legit thing to do... until then... Nope.. not going for it..
 
I just remembered one of my attempts at cooking when I was around 16:
I was in a restaurant with friends. I ordered a Grilled Cheese Sandwich. I liked it, & I thought, "Hey, this is easy, I can make this."
The next day, I put some cheese between some bread & put it in the oven at 500˚
After a few minutes, I smelled something burning & the whole kitchen filled with smoke. And the sandwich looked like a black snowball.
 
JustDave said:
Purification by fire! It's been around since the Middle Ages. I still prefer a more high tech approach.

Even if there is some reason to blow torch chickens that we don't understand. Why not do it in the kitchen?
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It stinks and that's not a desirable thing in a restaurant. Take some hair and burn it just to give you an idea.
 
I was told years ago from those in the industry you don't want to know what goes on.

Even when getting fast food I like to order at the counter not drive through because you can what's going on, see how clean or well run the place is and the employees attitude.

But would torching a chicken use an entire of bottle of propane to fully cook?
 
Google can't find anything about "blow torch cooking of chicken", so I doubt it's a widely used method. And about using a blow torch outside in the alley- do you really want the idiot using a blow torch to cook, do it inside a burnable building? And couldn't being "cooked in the alley" be considered "free range chicken"?
 
When I was a child, I "singed" chicken before cooking it. We could only afford the whole chicken
and would cut it up ourselves to cook. But it still had feathers here and there, so, we would
hold the parts over a gas flame to "singe" (or burn) all the feathers off the skin.
Then we would prepare it by frying or baking.
Now, It's difficult to even buy chicken with skin-on but that's where the flavor is!
 

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