How to use a laminator
This tutorial will run you through how to and not to use a laminator/dough sheeter.
Instructions
Using a laminator correctly requires years of training and experience.
Firstly, I will outline the biggest mistakes I often see users make, including many qualified, seasoned chefs who believe they are doing nothing wrong because they have been making the same mistakes for years without being corrected; thus, it became the norm which they trusted to be correct.
Using a laminator requires paying attention to many aspects of your working environment/kitchen, as this is just as important as weighing the recipe up correctly, and by not knowing or understanding the need to know these details, you will without any doubt cause yourself to have issues, maybe not every day and maybe not most days, but you will have them, and when you do, you will either blame the recipe, the one who weighed the recipe up or the ingredients used, but one thing is guaranteed: that you will never blame yourself, as you’re a seasoned chef with years of experience, RIGHT?. I don’t mean to degrade anyone or to presume you don’t know anything, as what I am talking about isn’t even taught in colleges anymore either, so why would I expect a chef who in today’s world more than likely didn’t go to uni or went there within the past 20 years when how they taught students in this industry changed greatly and became more about your rights than doing things the right way?
