요리단상

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

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

사...사진 퀄리티가 -_-

내가 제일 좋아하는 달걀 조리법은 달걀을 깨어 물에 익혀내는 (포칭) 수란이다. 수란을 매끈한 모양으로 야들야들하게 익혀내려면 중요한 것들:

- 달걀의 신선도: 달걀이 오래될수록 흰자가 퍼짐. 흰자가 신선해야 매끈하게 됨

- 적당한 물의 온도(섭씨 75-85도): 너무 뜨거우면 흰자가 뻐덕뻐덕..

- 식초와 소금: 식초는 계란 흰자가 퍼지지 않고 빨리 응고되게 하는 촉매역할.

- 냄비 물의 깊이: 너무 얕으면 흰자가 가라앉으면서 동그랗게 익을 새가 없어 바닥에 닿으며 납작하게 퍼진다.

야들야들 푸딩같은 느낌의 흰자와 따뜻하게 데워진 노른자... 쓰읍........