요리단상

- 오늘 처음으로 욱 했다. 그렇지만 내가 모자란 부분이니... 초심 초심 초심

- 스피드!!!!!! 근데 이미 최선을 다해 하고 있는데 어쩔까 ㅠ_ㅠ 꺼이꺼이

- Elderflower 다듬기: 가위를 써서 하는데 Thyme처럼 요령을 써서 손으로 하니 더 잘 됨

- Duck legs:

- 해체하는 요령 터득

- Skin | Bones | Meat | Trash | Working station

- Dicing: Sharpen knives often; for texture

- Cryovac:

- 오늘 제대로 사고쳤다. 액상류 진공팩 하다가 약간의 자만심?으로 그냥 하면 되겠찌, 하다가 오렌지 버터가 머신안에서 터져버림 -_-;;;;;; 덱스터가 날 죽이고 싶었을 거야 -_-.......

- 액상류 포장할 때는 suction power 4에 맞춰놓고 항상 지켜보고 있는다. 마구 끓으며 가장자리까지 차면 재빨리 suction을 0으로 돌려버린다.

- 액체류나 ragu류는 포장 후 항상 밀대로 flatten out 한다

- 1Q bag | Large | XL | 2XL (behind the wall)

- Carrot Hummus MIS

- Dice the carrots (medium dice)

- Dry chick peas

TO DO:

- Sharpen knives!!!

To BUY:

- Serrated knife

- 아으... 설명 듣고 모르는 부분들 매번 다시 물어보기 진짜 민망해서 안 물어보면 꼭 실수난다. 이해 안되는 포인트 있으면 하나하나 꼭 짚고 넘어가자...

- Working clean...again.

- Constantly need to clean/organize the walk in

- Tasted great ham from Tennessee!

- From Chef Matt:

- It's a race! Don't wait until you need to hurry up.

- Demoed julienning onions

- Demoed rolling up lentil fritters

- Your life long habits will solidify in the first couple years of your career

- Pasta portioning got much faster!

오늘의 하이라이트는 셰프가 같이 프렙 작업하면서 옆에서 이것저것 지적및 일대일로 상세히 가르쳐준 것. 안 그런것 같지만 깨알같이 다 보고 있음 -_-;

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