Soffritto
- Medium grind
- 8:9:10 :: Onion:Carrot:Celery
- Use up all the odd/leftover bits
- Cook in a medium rondeau, with EVOO and salt
Proscuitto
- Medium grind
- Use up all the little bits
- Keep the parts cold!
Crab
- Rid the anal part: watch out for the sharp stuff (don't slide fingers inside)
- Take apart the legs
- Halve the body and pick the meat
- Save all the juice
- Shells for the stock (no gills)
- Go through the meet again for bits of shells
- 1oz per portion in plastic cubs with lids
Lobster
- Twist off the tails: crush with napkins; shell for stock
- Tamale and shell for the stock (rid gills as they make stock bitter)
- Separate claws and knuckles
- Use meat pounder to crack the claws; make sure to get ride of the cartilage)
Artichokes
- Use peeler to shape them; Use long consistent strokes
- Keep them in water with sugar and lemons
- Spoon the chokes out; lemon them immediately
- Store them in water with lemons, with black napkin on top
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