Becoming Rich with Daily Scavenging APP Chapter 640: Open Kitchen

Actually, the idea that broccoli can be stored for two years isn’t too far-fetched.

After all, under ideal conditions, broccoli can indeed be stored for two years, but this ideal condition ans keeping it at -18 degrees Celsius.

In reality, to ensure that custors can quickly receive their food after ordering, restaurants usually choose to store it between -3 to -6 degrees Celsius, which allows for quick thawing.

So the two-year shelf life of this broccoli becos questionable.

As for fish sticks, there’s no solution. Unless you eat freshly cut ones at the place of origin, they aren’t fresh.

However, this isn’t an excuse for Sicily Restaurant.

In fact, if you really want to focus on health, especially with at, you can’t have fresh taste without risking the food going bad.

To maintain a fresh taste, the storage condition can’t possibly be -18 degrees Celsius.

To ensure at doesn’t spoil, it must be stored at -18 degrees Celsius.

This is inherently contradictory.

Chen Yiyang’s Sicily Restaurant doesn’t have this worry.

Because Sicily Restaurant focuses on being cheap without seeking a fresh taste.

at stored at -18 degrees Celsius and then cooked indeed tastes a bit worse.

But at least even in sumr, the at absolutely won’t spoil.

Sicily’s problem is that they want both the benefits of fresh taste and to advertise being healthy.

This contradiction results in what they say and what they do not being the sa.

They’ve also successfully solved the issue that our country’s middle class can’t eat unhealthy food.

Moreover, they’ve applied this thod to children’s als.

For this, Sicily Restaurant has developed a special service process for children, at least on the surface, the children’s als look very healthy.

For their children’s sake, many parents have no choice but to choose the expensive Sicily Restaurant when eating out.

So many tis when dining at Sicily, you see families with children eating there.

Chen Yiyang’s attack on Sicily’s children’s als from this angle was truly fatal.

Things were as Chen Yiyang expected.

After online speculation about Sicily’s children’s als appeared, Sicily beca even more anxious.

So Jia Guolong impatiently used the thod taught by Hua Shan.

They directly opened Sicily’s back kitchen, letting custors and dia reporters see the entire cooking process.

The news of Sicily opening its kitchen spread.

Honestly, it was shocking.

Chen Yiyang was dumbfounded upon hearing the news.

He looked at his group of assistants, staring at them for a long ti, until they felt uncomfortable.

He finally opened his mouth slowly and said, "Does anyone of you know who put a spell on Jia Guolong? How dare he do that?"

The assistants glanced at each other, helplessly saying, "We’re not sure either. Could it be that Mr. Jia was coaxed into an information bubble by people around him? Otherwise, why would he do this?"

The reason for everyone’s shock was simple.

Because the kitchen is absolutely impossible to make look clean or satisfying to custors.

In the custor’s imagination, chefs are cautious, and assistants are diligent and capable.

Everything is orderly, ingredients are fresh and healthy, and the environnt is clean.

But in reality, the staff in the kitchen, except at the very beginning, do things in the most convenient and comfortable way possible.

Even with cara monitoring, many kitchen staff still make small mistakes.

These small mistakes may not affect the quality of the dishes, but once exposed, they are unforgivable in the eyes of custors.

What’s more.

Which chain restaurant’s kitchen today doesn’t have so pre-prepared ingredients?

Using these pre-prepared ingredients can save at least half of the cooking ti.

So, even so restaurants that emphasize freshly made food use many pre-prepared ingredients.

But Sicily claims to not use pre-prepared dishes.

By opening up like this, isn’t it all exposed?

Chen Yiyang couldn’t understand what Jia Guolong was thinking.

But over at Jia’s side, he seed confident, and he even introduced a special Rayong set al, where all the dishes are freshly made.

So on the day the kitchen was opened in the Northwest, they released the making process of the Rayong set al.

One of the dishes is lamb skewers with freshly baked naan.

The process clearly states.

The lamb needs to be thawed, defrosted, and broken pieces and missed skewer lamb skewers need to be restrung.

This approach is certainly edible.

But it has nothing to do with Sicily’s claim of freshly made, non-prepared dishes.

If the lamb skewers are pre-thawed, how are they any different from the skewers sold on the streets?

Those vendors also thaw frozen lamb beforehand and then string them to sell.

More conscientious stalls try to thaw as little as possible and sell it all in one day.

Chances are, they’re even healthier and much cheaper than Sicily’s.

And the open kitchen visit that day triggered a disastrous response.

Because Jia Guolong was too confident, he didn’t even remind the kitchen staff at each store to act or prepare; they showed everything naturally.

So during live broadcasts, dia reporters saw genetically modified soybean oil and broccoli with a 24-month shelf life.

Faced with inquiries, Sicily’s head chef bluntly stated.

Cooked lamb chops can be good for three als."

In other words, if they don’t sell out in the morning, they can continue to sell them in the afternoon or the next morning.

Too straightforward.

Even buffet restaurants would at least advertise that any food not consud by custors that day would be disposed of and not carried over to the next day.

Kids from middle-class families are eating overpriced leftovers.

Grandparents declare they were right, saying that eating leftovers isn’t a problem.

Moreover, after this incident, insiders soon exposed the truth.

To make leftovers look fresh, the kitchen would apply a new layer of oil and sprinkle so fresh seasonings on the surface, making it hard to tell the difference if you don’t look closely.

What’s more, middle-class families, living in comfort, generally can’t distinguish whether a dish is leftover or not.

And this exposed another issue.

That is, all the frozen goods in chain restaurant kitchens are delivered by a central kitchen.

The central kitchen buys in bulk to ensure consistent quality and to keep costs as low as possible.

The ingredients selected by the central kitchen are not the best and, after freezing, these ingredients are no different from those at any low-end chain restaurant.

In short, Sicily’s open kitchen did not restore trust in the brand as Jia Guolong had anticipated.

Instead, it revealed that even high-end chain restaurants, despite their high prices, are no different from other restaurants when it cos to deceiving custors.