r/PandaExpress • u/AdventurousBeing3378 • 3d ago
Employees please help
Which of this string bean is cooked more correctly… which has more oil
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u/Aggravating_Math_783 3d ago
The 2nd is cooked more correctly, but the string beans are over fried. They both look rather oily, I would imagine this occured during a busy hour?
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u/Uruz94 3d ago
Same oil, quite possibly same sauce aswell as the longer it’s out, the more the sauce darkens
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2d ago
[deleted]
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u/PhatestStoner42069 2d ago
That's literally not true? They are made from the Panda basic sauce and are two separate sauces with #1 sauce being for kung pao and #5 sauce for the string bean and most of the other stir frys. Like the base is the same but they are different sauces.
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u/basswood1443 2d ago
I would like for you to have some independent thoughts of your own. It is great to see you are a great follower though. I commend that.
All sauces used to be made in house. With real ingredients. Even the sweet and sour sauce and "basic" sauce, which was really basic. Over time as profits became the center of the company and with the excuse of "uniformity" they started to get any item that they could, shipped to stores from a central kitchen. While it is true they did save on labor, what did this cost everyone else? Oh wait I know, 1: they lined their pockets by decreasing their prime cost (labor) meaning less worker hours needed (better for the dollar to go into their pocket than yours) 2: they were now able to substitute ingredients without facing any backlash from working folk who would have had to knowingly poison everyone 3. Those ingredients are harmful to the health of clients and more importantly the workers who eat it everyday! (Yes you can argue that its their choice but let me ask you, do you think everyone that works can afford to or has the capacity to eat something other than panda? 4. After they saved so much on lower quality ingredients and high quality poison, they lined their pockets some more!
Should I get into ACs contribution to cancer? I mean he is a source of it, you have to come off as a philanthropist and at least donate a hospital wing when you've become a billionaire off addictive goii slop.
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u/basswood1443 2d ago
The string bean chicken is super oily. You are right about that. I can't tell from the chow mein as I'd need to see it all but it looks pretty well lubed too. The veggies are difficult to tell from the lighting too but based on the other dishes, it doesnt look like the cook cares about his quality. The string bean is most common, those are overcooked, as such they've absorbed more oil than usual.
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u/AdventurousBeing3378 2d ago
Ty r u a cook like how are they supposed to look
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u/basswood1443 2d ago
Used to be. Not cook but something like that. They shouldn't look "wrinkly". Should be smooth and slightly crisp to the bite. If they also didn't toss them into the blancher, which looks to be the case here, all the excess oil gets put into the wok and the entire thing becomes super greasy with the oil that was absorbed during the cooking process of the chicken and on top of that the oil that was initially placed separately to cook the onion and ginger garlic. Altogether makes for string bean chicken soybean salad oil soup.
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u/whiskwhirlwind 2d ago
I’m a customer, I order this regularly and it looks like the 2nd photo each time
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u/Timely_Librarian_370 3d ago
I don’t think it’s so much as too much oil. I think either the first pic had too much sauce and was cooked too long or was sitting out too long. The second pic is closer to what I would call correct