요리단상

Day 1

인턴일지 l 2012.06.06 15:49

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



저작자 표시
신고

'인턴일지' 카테고리의 다른 글

Day 6 - First day on line (observing)  (0) 2012.06.13
Day 5 - 시금치 데치기  (1) 2012.06.12
Day 4  (0) 2012.06.09
Day 3  (0) 2012.06.07
Day 2  (0) 2012.06.06
Day 1  (0) 2012.06.06
1 ··· 44 45 46 47 48 49 50 51 52 ··· 170 

공지사항

카테고리

분류 전체보기 (170)
공지사항 (9)
요리단상 (63)
JWU 생활 (14)
노하우들 (19)
레시피들 (16)
감동의맛 (12)
인턴일지 (36)
Follow joowonahn on Twitter
tistory!get rss Tistory Tistory 가입하기!

티스토리 툴바