Bacon-Stretcher Operating Tips
Every professional cook knows a thing or two about “stretching it,” the mathematical-art of making enough be just enough.
Chefs take pride in their 86’d boards being white, green, black or whatever the wipe-able surface color may be. They pride themselves in a lack of 86’d (out of stock) items.
Customers don’t really appreciate this unique ability possessed by the best of the professionals, but they can certainly be bothered by its absence. Have you ever been to a restaurant where half of the specials on the list are crossed out? Or, worse yet, you have probably exhausted precious time thumbing through pages of a menu until finally deciding on what to eat, only to be told upon ordering, “We’re all out of bacon.”
All professional cooks have 86’d something. There are certain products which can’t be found, or purchased, and some trips to the grocery store in a pinch could result in an accounting and financial disaster. Chefs are occasionally forced to admit that they are not, after all, God (but still God of their domain!). The phrase, “I’m a cook, not a magician,” has been useful for this problem.
Chefs in charge of purchasing are often the last to admit when something is 86’d. They are defensive when confronted with the possibility of a missing ingredient, and almost always insist the cook or server just can’t find it. They always know of secret stashes of things, and always seem to find the item that no one else can.
Imagine a storeroom or walk-in refrigerator, and picture several people in that room, pulling their hair out, trying to find the same thing. Now picture the purchaser, who walks right past them all, with no effort or hesitation whatsoever, and picture him grabbing the 86’d item and tossing it to a dumbfounded cook. This is a learned trait.
You see, every cook, chef, purchaser or restaurant owner has worked at least one “first day.” On that first day, they didn’t know anything about food, labels, storage—you name it. They have all told their boss, “We’re all out of such and such.” And they’ve all been proven, many times, that they’re wrong. Frequent suffering of the humiliation of being wrong will cause even the strongest willed cooks to amend the statement to, “I can’t find it.”
When something is truly 86’d from the stock room or walk-in, the purchaser will undoubtedly become more defensive, and insist one of the following things happened:
- You are over-portioning.
- The supplier screwed up the order (which is most likely the actual reason).
- It wasn’t on the “needs list” (a fail-safe mechanism which all restaurant employees should contribute too).
- It was there yesterday.
- Someone stole it.
- You’ve been selling it like crazy?
- (Finally, the closest thing to an admittance of guilt) Huh. You’ll have it tomorrow.
Before the ingredient, and all of the menu items which require it, are written in dry-erase marker on the 86’d board, a good chef and proud purchaser will “stretch” it. He might tell a cook to get the bacon stretcher. The cook might go look, and come back with the same problem, “We don’t have a bacon stretcher.”
Again, many cooks have fallen for some prank of that nature. Bacon-stretchers only work with thick-sliced, uncured bacon, and each town only has one, which is shared between restaurants. It works best at setting number three.
Suppose the missing, or about-to-be-86’d item is bacon. Suppose there are thirty slices left, or enough for ten turkey club sandwiches. A clever chef or purchaser will chop half of the bacon into bits, and mix it into the sandwiches’ heavy-duty mayonnaise. He’ll call it, “Bacon Aoli,” and charge an extra dollar for the up-sell.
That leaves fifteen slices of bacon. He’ll cut them all in half (across) and carefully slice the thirty half strips into thirds (lengthwise). Now ninety small slices of bacon, he will instruct the cook to put three slices directly in the middle of each sandwich, visible to the guest, where the first bite will take place. He will use twenty more slices to create eye-appealing mini BLT skewers.
He will spread a teaspoon of his Bacon Aoli onto a quarter section of a grape tomato, which he will wrap with a large baby spinach leaf, which he will wrap with the model railroad sized bacon strip, held together by a six-inch skewer. He will instruct the cook to impale the turkey clubs with the mini BLT skewers, which will be a big hit with the customers and cause them to completely ignore the fact that they are getting half the amount of bacon they normally do, and being charged an extra dollar for it.
Bacon stretching at its finest! The clever chef has managed to double the amount of turkey clubs he can sell without 86’ing bacon, and in doing, has made an extra twenty dollars. And there’s still ten one-sixth slices of bacon leftover.
It’s not magic, it’s wicked cool magic. So is this event being held at a wonderful banquet facility in Massachusetts: BACONFEST!!!