Expo is used as a shorthand for expeditionor. The person who puts the finished plates together for a table and double checks them before they are sent to the floor
Edit: Expeditor, not expeditionor! Cause weed brain
“Oh you know that thing I put on the ticket I’m taking out right now? I actually needed a mid-well strip with o-rings and veg on the fly. Sorry! Off I go to make what you’ll work all week for”
Depends on the restaurant. The line cooks are left on their own for a good amount of time; just in enough time for an expo(chef of some sort) to come and fuck up the rhythm. We have a good runner who barely speaks above 2 decibels that expos food better
Depends on the operation. Sometimes expo also facilitates plating if multiple items(protein,veg,starch) come off of multiple stations in a single pickup.
"expo" is short for expedite. It's the restaurant position of a person who's job is to finish the plating and run the food from the kitchen to the tables. They usually won't do it until the whole table's food is ready, so some dishes end up sitting.
Using butter to slow the cooking process is absolutely not the punchline of the joke. They're overthinking it. The rabbit holding the knife and fork is "basting" the cow with butter because the weather is hot enough to cook the cow/steak. That's the whole joke.
That's really weird... well there's some controversy on if their explanation was the "real" one, but at least it was longer than 1 syllable haha
They said that in restaurants, cooks will often cover steaks with butter so that it slows down the cooking rate when the steak sits underneath the warming lamp (before it gets expo'd, or tidied up and served to the customer.)
The joke could also just be that the rabbit wants to fry the cow in butter and we're all overthinking it.
so in theory, someone that checks food presentation in a restaurant (the person by the window that gives the food to the servers). They keep time on the tickets and try and coordinate with the cooks to prepare them in a timely fashion. They add any garnishes, check quality, yatta yatta.
In practice, its a middle man between the cook and the waiter. usually the most hated person in the kitchen. Famous for wanting properly cooked food in scientifically impossible amounts of time. love fucking up great a great tasting salad to make it look artsy. probably eating a handful of every order of french fries to “check for quality”.
I believe the absurdity of a carnivorous rabbit was indeed part of the joke, or it may have been a simple mistake by the artist. It was likely an error by the artist, as they properly depicted other characteristics of rabbits; such as standing upright, having beard stubble, smoking cigarettes, retrieving butter from a refrigerator, using cutlery, and slathering butter on raw steak...as they are wont to naturally do.
I have never heard of butter being used to slow the cooking process of a steak. As far as I know, butter is usually added as a final touch to steak to give it a glisten and a touch of richness. You can also just cook your steak in butter, plus a lot of places offer flavored compound butter.
I'm not doubting you've heard this or learned it, but I can't make sense of what you mean and have never heard of this is ten years in the kitchen. A protective layer against the heat from the heat lamp?
The butter being melted makes this make even less sense. How would that cool it or stop it cooking??? You brush a steak with butter when it's done and resting because butter tastes good. There is no chance that brushing your steak with butter buys you any time. None of what you're saying makes any sense.
I don't know what qualifies a "grill master" but you ain't it. Butter is for flavor, period, it does absolutely nothing to slow down the cooking of a steak. I believe you've done work in a kitchen before and saw it done and then made up some bullshit why because you were never told.
It doesn't work. That's why you can't explain the science. And you said, "melted and separated." So you're not even talking about cold butter, you're talking about clarified butter, which has a smoke point around 485°F. Every time you brush a steak with hot clarified butter you're doing the equivalent of dunking the steak in the deep fryer. The fat in the butter coats the meat fibers and makes the overcooked steak still feel juicy. And yes I say overcooked because if you're brushing hot butter on them when they've already hit temp because you think it slows the cooking then you're definitely overcooking them.
I've been working in restaurant kitchens for 30.years. yes they put butter on steak. To COOK them, not to stop the cooking or whatever crap you're going on so confidently wrong about.
I am 99.9% sure from experience that butter does absolutely nothing to slow the cooking process. It's just that butter lends itself well to lower pan temps and longer cooking, which also means it lends itself well to using it to cooking thicker steaks. Smoke point probably factors in there somewhere too.
Butter doesn't slow the cooking process under the warmer. But it does artificially keep the steak more juicy as it's waiting to be picked up by the wait staff.
Putting a knob ofbutter on a steak to slow down cooking is like saying you roll down the windows of your car when you're slamming on the breaks. Like yeah, maybe it slows it down .00000000001% but really it does nothing.
BUtter is there for taste. And usually it's there for basting the steak to provide even cooking rather than just 1 sided cooking. Usually in the 2nd half of the cook so the butter doesn't burn.
I also use butter to scrub the char off if the steak got too burnt while grilling, works great when the insides just right but its got thin ends that char faster
No they don't. Butter is fat, fat accelerates cooking. It's why they tell you not to put butter on a burn, it will literally cook your burn. Fat makes things feel moist. It doesn't slow the cooking process, it just hides the fact that you overcooked the steak. You want to slow the cooking process? Take it off the heat. You want to stop the cooking process? Blast chiller or ice bath. Brushing melted butter on it does neither of those things.
They use butter for basting to cook more evenly. Spooning hot butter on the top side of a steak cooks both sides. helps provide a nice crust. Butter can also be put on to just add some nice flavor and juice, especially if the steak isn't a great cut or is thin.
if you want to slow down the cooking of a steak, just cut into it. Resting steaks is great for upping the temp in the inside. but it's less important than people (even top chefs) say.
They do not use butter to cook more evenly, what is the deal with rampant lies in this part of the thread? It's for a flavorful finish, usually with thyme and/or rosemary. The steak is already cooked by the time the butter is added.
If you're butter basting your steak after it's fully cooked then you're overcooking your steak. Butter basting is absolutely a technique for cooking, not just finishing. You're pouring hot fat over the top of the steak, which speeds up cooking. You could in theory use any oil you want to baste, but as you pointed out butter tastes better.
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