Noodles that was half as thick than usual. Also a bit tougher. An obvious sign of under-cooking. I first thought they changed the cooking style but the shanghai rolls which came with it was under-cooked too. Fresh meat was observed upon opening. The soup was still boiling hot. The noodle will swell by a minute so it doesn’t matter. Waiting a little won’t hurt our tummy I guessed.
No evidence of under-cooked shanghai rolls. I never took photo. It was now a testimonial evidence. We were so hungry that we ate the noodles right away and returned it for re-cooking. So in the end, the noodle never reached its full size. Our fully automatic grinding machine was already working before we knew it.
No harm intended to this fast food restaurant so I won’t be mentioning its name. It is always nice to be good. People makes mistake and I am no different.
What I want to know is why the noodle and shanghai rolls were under-cooked. There were variety of possible reasons. Perhaps they will not tell an straight answer if I ask.
Let start with the noodle type. I am guessing here. Some noodles might need longer cooking time than others. The establishment change noodle formulation but neglected changing cooking parameters. The same case for shanghai rolls. The one they served us might have thicker wrapper.
The required time and temperature combination was not met. It could be too short or too low heat. The second main cause which could be result of following instances.
Defective timer. It was running too fast, broken or unexpectedly stopped amidst cooking. It left the staff no choice but played a guessing game. Unfortunately he guessed too short.
Heating element failed in middle of the job. It just won’t give the desired temperature no matter what magic the staff performed.
The last, I think, was staff negligence. In this case, first offense is warning. Several acts should be given minor penalties. If the did became habitual, expulsion is necessary.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.