Day 1

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