Cook's portion?

[SciFiJim]

With the accumulated knowledge of the cooks and chefs on this board, I am confident that someone will know the answer.

I am looking for the word that describes the great little tidbits the the cook always gets. I am sure that there is a French word, and probably a Spanish word as well. I was trying to describe it to a friend at a BBQ. We always throw a little something special on the grill for the cooks. It is usually consumed while standing at the grill while cooking the other things. Is there a word for that something special?

[MaryB]

Chefs treats I call them. Like the best parts of the crispy fat on a pork butt off the smoker

[bubba.50]

not French or Spanish & not really the answer to yer question but, after my granny cut out her biscuits she'd knead the scrap pieces of dough together & bake what she called "the cook's cake". luck & have a good'en, bubba.

[randyrat]

The "Chef's Cut"

My favorite piece of the mealThe chef's cut is the portion of the meal that is set for the head chef to taste prior to the meal being served to the guests. This ensures that the guests are being served an exquisite meal that meets and exceeds the artistic vision and palate of the chef.

[BruceB]

Anyone who has never carved a turkey, has also never tasted the best parts of a turkey....

[Shiloh]

I threw some bacon wrapped scallops on the grill. That was the cooks cut. Same when trimming that piece of diaphragm meat from the rib slab. That is the cooks piece. Been know to have a test steak as well.

Shiloh

[bnelson06]

Wife wonders sometimes why I don't eat much at the table when I grill...... I like my meat a bit more rare than the rest I also have never walked away hungry after roasting a hog, dang now I'm hungry!

[selmerfan]

When I do fish fry meals for 4-30 people I always laugh when the folks running food from the fryer outside to the dining table inside ask me, "Is there enough for you?" Little do they know that I have my own little 8x8 pan lined with paper towels that the best looking pieces drain on and never make it to the dining table...

[SciFiJim]

The closest word I have found so far is "lagniappe". ​Loosely it is Cajun for "something extra".

[MT Gianni]

A friend refers to this as a test drive. He cuts meat and will warm the shop with a wood stove, throw some game meat on it when we are cutting and see how the flavors are. You can decide right there how much to grind.

[TXGunNut]

Quality control. If it's not good enough for me it's not good enough for my guests.

[Shiloh]

I just had the piece of meat from the diaphragm portion of a rack of ribs. The other one will be mine as well.
That would be that small piece that runs diagonally on a whole rack of ribs. One was pretty good sized.
The one I just had was much smaller.

Shiloh

[MaryB]

That piece of the rib cooked fajita style is some really good eating. Have to slice across the grain or it is chewy grilled.

[Lloyd Smale]

that would be a nice crispy piece of skin!!

Anyone who has never carved a turkey, has also never tasted the best parts of a turkey....

[MaryB]

The turkey tail renders down into almost bacon...

[7Acres]

Man, I've been doing it wrong! If something gets burnt or not so perfect I'll eat that so no one else has to eat my mistake. But y'all probably past the making mistakes phase like I'm in!

[johnson1942]

la partie des cuisiniers, or you could say, cuisiniers partie. the part of cooks or cooks part.

[gbrown]

As the cook, you choose whatever portion you want. Cook's portion--that reserved for the cook, usually by the cook, for their consumption. Steak, ribs, roast, backstrap?--whatever, that's how it's done around here. BTW, I'm the cook!! That's why you have a spatula/knife/spoon in your hand!!!