Do restaurant make soup or use can

[ProBoxingInsidr]

What the fuck kinda restaurants are you going to that serve canned soup? I'm pretty sure even Olive Garden-tier restaurants make their own soups in house

say what u want about Olive Garden, but their Zupa Toscano soup is the best soup in the world. its literally the only thing i eat from there (soup and salad)

 

[ProBoxingInsidr]

no corporate restaurants are going to make soup "from leftovers." obviously they need to have consistency from restaurant to restaurant, so you cant just use whatever is laying around. most of it comes frozen in bags from wherever corporate gets their shit from. fancier restaurants may make it fresh following a recipe, but never at an olive garden, chili's type establishment.

 

[Plutoburn]

That's how soup should be done.

But most chains just use frozen stuff they ordered from corporate.

Problem with chain is that they want to offer as identical of a dining experience as they possibly can between storee, so you get more or less the same thing ordering MCD in Manhattan or middle of nowhere Idaho. I am sure they've done cost analysis and It' just easier to train people to make the same thing.

 

[misterfurious]

Also why da hell clam
Chowder only Friday I think clams are here everyday

Ya know, I can’t really argue with this logic...

 

[ralphc1]

A man who worked at the meat department in a large grocery store was telling how things were done. The "fresh" meat like steaks and roasts was on sale for a day or two. Unsold meat was ground and offered for sale for a few days. After that, it was used to make sausage.

I've often bought ground beef that was bright red on the outside but more of a brown color inside. They put the freshly ground scraps on the outside with some chemical to keep it red longer. They also grind ice with the meat to increase the weight.

I'm old enough to remember when they didn't pre-package meat. You went to the meat counter, selected the cuts and they wrapped them in white paper. The ground beef wasn't dripping red fluid like the packaged ground beef today.

Since I started buying from the meat market, I've noticed that there is more ground beef after cooking a pound of 80% lean ground beef from the meat market than from the grocery store and no fat to drain.

 

[lakersfan45]

A man who worked at the meat department in a large grocery store was telling how things were done. The "fresh" meat like steaks and roasts was on sale for a day or two. Unsold meat was ground and offered for sale for a few days. After that, it was used to make sausage.

I've often bought ground beef that was bright red on the outside but more of a brown color inside. They put the freshly ground scraps on the outside with some chemical to keep it red longer. They also grind ice with the meat to increase the weight.

I'm old enough to remember when they didn't pre-package meat. You went to the meat counter, selected the cuts and they wrapped them in white paper. The ground beef wasn't dripping red fluid like the packaged ground beef today.

Since I started buying from the meat market, I've noticed that there is more ground beef after cooking a pound of 80% lean ground beef from the meat market than from the grocery store and no fat to drain.

This has literally nothing to do with soup.

 

[CrimsonFan]

Most restaurants use canned soup & do what they can to make it seem fresh.


Sorry if that’s shocking to some but I was in the business for years.

I've been a cook for 10 years and have never served canned soup at a full service restaurant. Having said that I've never worked for a big chain.

 

[volodya]

I've been a cook for 10 years and have never served canned soup at a full service restaurant. Having said that I've never worked for a big chain.

You eat the soup AFTER you take it out of the can bro. Christ this thread...

 

[lakersfan45]

And why da hell is clam chowder only served on fridays

 

[frye666]

Well, making a good soup is pretty simple and cheap. No high skill required. But a lot of the pre made soups you can get in are pretty decent. The average joe won't know the difference anyways.
The true answer is, if you are going to a greasy spoon or a top of the line restaurant, you most likely will be getting home made soups, and the majority in between is usually bought.

 

[volodya]

And why da hell is clam chowder only served on fridays

I've never really heard of that one. Most places I've lived clam chowder is a staple cold weather dish.

 

[greygoose]

Most chains just get the soups frozen in bags, then thaw it out by boiling it in the bag in hot ass water

 

[ObamaPhoneLady]

suburban white kids don't go outside. poor kids in the hood are outside all day until their grandma comes out and yells at them to come inside.

Don't know if I want to get shot in an ice cream truck robbery gone bad though. Nothing worse than a hilarious death.

 

[volodya]

L

Don't know if I want to get shot in an ice cream truck robbery gone bad though. Nothing worse than a hilarious death.

What the hell? Are you an ice cream truck driver or something?

 

[fortheo]

or do they dress up can one to pretend fresh. What is the normal ratio of restaurants on the daily average ?

Every restaurant I've worked in has made their own soup, but you might be eating soup that they made 5 days ago and stored in the fridge. I have heard of restaurants ordering frozen soup from suppliers, though, but I haven't seen that in person.

 

[KaNesDeath]

Some buy their soup from wholesalers. These are bagged soups that are heated up then served. Places that buy these mainly do so for they dont have the kitchen staff required for prep time.

Around here this is common practice for Diners and Delis.

 

[PG29 red0 Jr]

They don't. It comes in a frozen bag.

I've made soups from scratch in a lot of the restaurants I've worked in and they sell out then whatever idiot in charge decides they can't switch because other cooks won't be able to follow my recipes and ensure consistent quality.

Soups are so easy it's absurd that any place isn't making them from scratch. It's also one if the highest profit:expense ratio foods out there. A pot of soup that costs $10 to make can sell for over $100 easily.

And once it's made it's the fastest food to serve. You just slop it into a bowl.

One day I want to buy a food truck and do a soup truck in the fall and winter. You'd make a killing. Then just rent the truck out to someone else for spring and summers and take them off.

The soup nazi charges like $13 for a crab bisque.

 

[rocketskates]

Worked in restaurants throughout my high school days. They weren’t super high class or anything, but most every soup that we served came frozen in a bag and was heated then some salt and herbs were added to it to make it seem as homemade as possible.