Pork Meatballs
- Use the mixer/paddle to emulsify everything
- Portion them out first to keep them emulsified
- Keep everything cold!
- When rolling, keep hands vertical
- Deep fry then braise:
- Lightly sweat 1/2 pint of shaved garlic (no end bits) in EVOO (no coloring)
- Bloom a pinch of chili flakes and fennel pollen
- Deglaze with a bottle of white wine; reduce by half
- Add the meatballs
- Keep a can of Wondra available
- Braise in 4Q of veal stock
- Ice down then store
Baby Artichokes
- Turn them, with as much meat as possible left
- Keep them in lemon water
- Cut off ~1/2 of the top
Fine Pecorino
- Shave off the rind as thinly as possible
- Cube the cheese then grind in Robot Coupe
- 12Q + Large china cap
- Wear gloves!
MISC
- Always ask before discarding anything!
- Keep MEP separate!!!
- Work clean
- Never tear off the labeling tape by hand -- use scissors!
- Black napkin for a knife/tool try
To buy
- Small kitchen scissors
- Wide peeler
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