The CIA Annual Meeting of the Board of Trustees will be held this year on Saturday October 16th. Chef Cheng and I will be preparing a variety of Asian street foods from K10 for the Saturday luncheon.
If you'd like more practice in an Asian kitchen, or just want something to do, we will be prepping in K10 on Friday evening Oct. 15 and finishing on Saturday morning through early afternoon.
If interested, please contact me via this Blog Post or in Person in K1. I need 5 strong, motivated cooks.... It should be fun.
Thanks in advance!
MP
Thursday, September 30, 2010
Wednesday, September 29, 2010
A pre-mature, but hopeful, appreciation
Today I saw a well organized, cohesive group of professional cooks who had put serious effort into succeeding and to working together to get the jobs done well and on time. You should all be proud of yourselves, you are maturing into cooks who will be assets to the kitchens you inhabit and who will quickly rise to be leaders.
Honestly, I can't take much credit for it. There's no way that I could teach or instill these virtues in you all in 11 days - they were there all along. What I can take credit for is setting a higher bar, showing you what you are personally capable of and, hopefully, setting an example of how planning and organization can set you free to enjoy cooking.
It's now up to you...will you hold onto this way of living and make planning a habit or will you drop back because no one is really demanding too much? I believe that in each of you is a high performing, successful chef...nurture that, push it, educate it, LOVE it...make the time-line/prep list/google search part of the fun - the fore-play before the main event. When the planning becomes as much fun as the cooking, you're unstoppable.
We have 2 more days - make them fun for all of us.
I appreciate the growth you've all shown in K1. Thanks.
Now - DON"T SCREW IT UP tomorrow.
Honestly, I can't take much credit for it. There's no way that I could teach or instill these virtues in you all in 11 days - they were there all along. What I can take credit for is setting a higher bar, showing you what you are personally capable of and, hopefully, setting an example of how planning and organization can set you free to enjoy cooking.
It's now up to you...will you hold onto this way of living and make planning a habit or will you drop back because no one is really demanding too much? I believe that in each of you is a high performing, successful chef...nurture that, push it, educate it, LOVE it...make the time-line/prep list/google search part of the fun - the fore-play before the main event. When the planning becomes as much fun as the cooking, you're unstoppable.
We have 2 more days - make them fun for all of us.
I appreciate the growth you've all shown in K1. Thanks.
Now - DON"T SCREW IT UP tomorrow.
Tuesday, September 28, 2010
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Finishing Thailand and Prepping For india
Day 10 was rough, mostly because people are trying to fake it and not reading and following directions. Oh, well...being prepared and following directions is a BIG part of your grade...to loose. 3 more days to maximize your potential..or not!
For Day 11 Shiro is going to pick up the Sea Food Salad, as she did today.
Christina and Steve D are going to prep the Pork for the Indian menu.
Nick is going to take over the Pad Thai so that I can do my job.
The first day of the Indian Menu is a labor intense Day. Anything you can do on Day 11 will be helpful. Go over your Day 12 Game plan with your partner and see if there's anything you can do on Day 11 to get ahead.
On Day 12 You'll need to be well organized before coming to class so you know what to start first and how you'll fill in the blanks. If you don't plan how to make every minute count it can get away from you really easily.
Sous Chefs-
Have someone Drain 2 quarts of yogurt for Day 12...
All entrees will be served on a 12" round plate LINED WITH A BANANA LEAF CIRCLE. traditionally, Indian diners will not eat from plates, they use banana leaves to hold the food, this presentation acknowledges that. We will receive several packets of banana leaves, they need to be cut into circles which fit into the 12" plates. Ask me early and I'll show you how.
Menu is divided into "North" and "south" - everything will be in 1/2 hotel pans on the steam table except for the accompaniments. Draw a detailed diagram of where everything will go on the steam table. There won't be enough space on the steam table for the rice - put rice in chaffing dish at end of steam table near plates.
Lamb Shorba - broth is made and shoulder is cooked already - soup itself is simple, check flavor with me before serving.
Salad - 1x recipe. This salad is served with the accompaniments on a small, round "condiment" plate
Rice - Saffron rice Pilaf - make SURE you know everything there is to know about rice Pilaf METHOD -this is where people fall down. Make 16 cups raw rice. Use Basmati. Serve from steam table in shallow, full hotel pan.
Mango lhassi - the yogurt is being made overnight - should be ready in the morning. You will receive frozen Mango Puree from the store room. Don't plan to make mango lhassi both days - look for some other flavors or talk to me. Serve in 10 oz milk glasses - see me early if stewarding doesn't supply.
Set up "accompaniment" station on Table 5. small, uniform containers of each item + salad. You can keep any back-up in the cooler if you need it. It's ok to make a lot of plates in advance and hold them on the shelf under Station 5.
Station 2:
Lamb Khorma - start early, braise in small rondo on top of stove - keep covered, stir often, don't scorch. You will receive 5# lamb cubes for this. Cashew paste is made by soaking cashews in hot water and then pureeing in food processor. Serve from steam table in 1/2 hotel pan.
Samoosas- Dough is already made - filling should be prepped ahead on day 11 if possible, they need to be assembled and finished. Let me help you toast the spices, they burn easily. The samoosas should be fried in small batches as needed for service and served from steam table in 1/2 hotel pan.
Dal Tadka is easy to make, but consider starting very early. The lentils should be mushy - falling apart -and the "tadka" added at the end. Bring to the steam table in a 1/2 hotel pan.
Chili Chutni - we should have enough for the rest of the block - see Chrstina for details.
Station #3:
Fish curry - read recipe, know all ingredients, watch video and ask chef to help get started, This is an unusual and unique dish. Fish should be portioned into 5-6oz portions, see chef depending on type of fish. Make sauce ahead, hold hot, poach fish in sauce a few orders at a time, just before serving. Serve from steam table in 1/2 hotel pan. You will receive enough fish on Day 12 for the rest of the menu.
Pooris(puris) bread - The dhough can be made ahead, but if it wasn't, Make dough FIRST thing in the morning. check with chef for proper consistency, let it rest, ask chef for advice on rolling and cutting. Watch demo on frying and pre-heat cast iron pans about 20 minutes before you plan to fry. These should be fried before service and held warm on paper towels to absorb extra fat. Serve from steam table in 1/2 hotel pan lined with paper towels.
Station #4;
Pork Vindaloo is marinating for both days. Take 1/2 pork and other MEP and let chef help you get started early with this.. You can make it in a large wok, but you have to be very careful about heat control and evaporation - keep the flame low and keep the wok covered. Serve from steam table in 1/2 hotel pan.
Dal Sambar - also start very early. Lentil should cook until mushy. Keep heat low, stir often, keep pot covered. If lentils start to stick, change pots and add a bit more water. Serve from steam table in 1/2 hotel pan.
Bondas - Filling for this can be made a day ahead, but if it wasn't, cook potatoes early, let chef help with spices toasting. combine potatoes and spices and let chef demo how to size and shape. Dip in batter and fry only as needed for service. Serve from steam table in 1/2 hotel pan.
Pachadi - Crack open fresh coconut and remove flesh - chef can help. Toast in oven, stir occasionally to keep coconut from scorching. Toasting chick peas - they must be toasted until they are cooked through and REALLY crunchy - if they're soft in the center, they're not done. Check with chef.
Station #5:
If you plan to make this dough ahead, talk to Chef before starting, The recipe needs to be changed slightly if the dough is going to sit over night OR - make dough for naan first thing - it needs to rise, be divided, and rise again. If it's already been made from the day before, remove from cooler and divide and let rise. Naan should go into the tandoori oven between 10:30-11:00.
Tandoori chicken - should already be marinating. Remove from marinade and put on skewers early in the day. The meat will cook more easily if it's not cold right out of the cooler. Skewered meat can be held on plastic lined sheet trays at room temp. Be ready to put skewered chicken in oven by 10:00 AM. Serve from steam table in 1/2 hotel pan.
Raitha is made with drained yogurt - if the yogurt did not get drained the night before, drain it in a chinoise lined with cheese cloth for a couple of hours before making. put in small container for sous chefs.
Station #6:
Paneer Saag - make cheese as early as possible, it can be made a day ahead, but if it's not- 7:15 or so on Day 12. Let drain and firm until cool, then cut into small dice. Spinach is braised - meaning a longer, slower, moist heat method. Have all MEP near a wok and be ready to start cooking slowly by 10:00. Let simmer on low heat, covered, until spinach is very soft. Then finish with cheese and yogurt. This takes about 45 minutes to cook.You will be making 2 briased veg dishes, with only one person on the station - make 1/2 recipe of each - it will save you time on the prep.
Vegetable Curry - Also a braised veg dish. Long, slow, moist heat, covered. All MEP ready by 10, cook slowly until cauliflower is very tender.
Both dishes served from steam table in 1/2 hotel pans.
Hit me with questions before 8 pm Tuesday Night so I can really help you!!
For Day 11 Shiro is going to pick up the Sea Food Salad, as she did today.
Christina and Steve D are going to prep the Pork for the Indian menu.
Nick is going to take over the Pad Thai so that I can do my job.
The first day of the Indian Menu is a labor intense Day. Anything you can do on Day 11 will be helpful. Go over your Day 12 Game plan with your partner and see if there's anything you can do on Day 11 to get ahead.
On Day 12 You'll need to be well organized before coming to class so you know what to start first and how you'll fill in the blanks. If you don't plan how to make every minute count it can get away from you really easily.
Sous Chefs-
Have someone Drain 2 quarts of yogurt for Day 12...
All entrees will be served on a 12" round plate LINED WITH A BANANA LEAF CIRCLE. traditionally, Indian diners will not eat from plates, they use banana leaves to hold the food, this presentation acknowledges that. We will receive several packets of banana leaves, they need to be cut into circles which fit into the 12" plates. Ask me early and I'll show you how.
Menu is divided into "North" and "south" - everything will be in 1/2 hotel pans on the steam table except for the accompaniments. Draw a detailed diagram of where everything will go on the steam table. There won't be enough space on the steam table for the rice - put rice in chaffing dish at end of steam table near plates.
Lamb Shorba - broth is made and shoulder is cooked already - soup itself is simple, check flavor with me before serving.
Salad - 1x recipe. This salad is served with the accompaniments on a small, round "condiment" plate
Rice - Saffron rice Pilaf - make SURE you know everything there is to know about rice Pilaf METHOD -this is where people fall down. Make 16 cups raw rice. Use Basmati. Serve from steam table in shallow, full hotel pan.
Mango lhassi - the yogurt is being made overnight - should be ready in the morning. You will receive frozen Mango Puree from the store room. Don't plan to make mango lhassi both days - look for some other flavors or talk to me. Serve in 10 oz milk glasses - see me early if stewarding doesn't supply.
Set up "accompaniment" station on Table 5. small, uniform containers of each item + salad. You can keep any back-up in the cooler if you need it. It's ok to make a lot of plates in advance and hold them on the shelf under Station 5.
Station 2:
Lamb Khorma - start early, braise in small rondo on top of stove - keep covered, stir often, don't scorch. You will receive 5# lamb cubes for this. Cashew paste is made by soaking cashews in hot water and then pureeing in food processor. Serve from steam table in 1/2 hotel pan.
Samoosas- Dough is already made - filling should be prepped ahead on day 11 if possible, they need to be assembled and finished. Let me help you toast the spices, they burn easily. The samoosas should be fried in small batches as needed for service and served from steam table in 1/2 hotel pan.
Dal Tadka is easy to make, but consider starting very early. The lentils should be mushy - falling apart -and the "tadka" added at the end. Bring to the steam table in a 1/2 hotel pan.
Chili Chutni - we should have enough for the rest of the block - see Chrstina for details.
Station #3:
Fish curry - read recipe, know all ingredients, watch video and ask chef to help get started, This is an unusual and unique dish. Fish should be portioned into 5-6oz portions, see chef depending on type of fish. Make sauce ahead, hold hot, poach fish in sauce a few orders at a time, just before serving. Serve from steam table in 1/2 hotel pan. You will receive enough fish on Day 12 for the rest of the menu.
Pooris(puris) bread - The dhough can be made ahead, but if it wasn't, Make dough FIRST thing in the morning. check with chef for proper consistency, let it rest, ask chef for advice on rolling and cutting. Watch demo on frying and pre-heat cast iron pans about 20 minutes before you plan to fry. These should be fried before service and held warm on paper towels to absorb extra fat. Serve from steam table in 1/2 hotel pan lined with paper towels.
Station #4;
Pork Vindaloo is marinating for both days. Take 1/2 pork and other MEP and let chef help you get started early with this.. You can make it in a large wok, but you have to be very careful about heat control and evaporation - keep the flame low and keep the wok covered. Serve from steam table in 1/2 hotel pan.
Dal Sambar - also start very early. Lentil should cook until mushy. Keep heat low, stir often, keep pot covered. If lentils start to stick, change pots and add a bit more water. Serve from steam table in 1/2 hotel pan.
Bondas - Filling for this can be made a day ahead, but if it wasn't, cook potatoes early, let chef help with spices toasting. combine potatoes and spices and let chef demo how to size and shape. Dip in batter and fry only as needed for service. Serve from steam table in 1/2 hotel pan.
Pachadi - Crack open fresh coconut and remove flesh - chef can help. Toast in oven, stir occasionally to keep coconut from scorching. Toasting chick peas - they must be toasted until they are cooked through and REALLY crunchy - if they're soft in the center, they're not done. Check with chef.
Station #5:
If you plan to make this dough ahead, talk to Chef before starting, The recipe needs to be changed slightly if the dough is going to sit over night OR - make dough for naan first thing - it needs to rise, be divided, and rise again. If it's already been made from the day before, remove from cooler and divide and let rise. Naan should go into the tandoori oven between 10:30-11:00.
Tandoori chicken - should already be marinating. Remove from marinade and put on skewers early in the day. The meat will cook more easily if it's not cold right out of the cooler. Skewered meat can be held on plastic lined sheet trays at room temp. Be ready to put skewered chicken in oven by 10:00 AM. Serve from steam table in 1/2 hotel pan.
Raitha is made with drained yogurt - if the yogurt did not get drained the night before, drain it in a chinoise lined with cheese cloth for a couple of hours before making. put in small container for sous chefs.
Station #6:
Paneer Saag - make cheese as early as possible, it can be made a day ahead, but if it's not- 7:15 or so on Day 12. Let drain and firm until cool, then cut into small dice. Spinach is braised - meaning a longer, slower, moist heat method. Have all MEP near a wok and be ready to start cooking slowly by 10:00. Let simmer on low heat, covered, until spinach is very soft. Then finish with cheese and yogurt. This takes about 45 minutes to cook.You will be making 2 briased veg dishes, with only one person on the station - make 1/2 recipe of each - it will save you time on the prep.
Vegetable Curry - Also a braised veg dish. Long, slow, moist heat, covered. All MEP ready by 10, cook slowly until cauliflower is very tender.
Both dishes served from steam table in 1/2 hotel pans.
Hit me with questions before 8 pm Tuesday Night so I can really help you!!
Sunday, September 26, 2010
Monday and....Beyond! Get ready for Thailand
First, there's a recipe in the Viet section for Lemon Grass Beef that's verrrry good. If anyone has time, we should make it for family meal, it's best served in a bowl with stir fried greens and sticky rice.
Next - look back at last block's info on getting ready for Thailand. I'll post more info tomorrow, but this will give you an idea of what's up.
Remember - the better prepared you are for the basics the more we can do for the rest of the block...this part of Asia is where I've spent the most time cooking with real people on the streets. Loads of fun if we have time for it.
I'm done for the night, bring questions to address early on Monday morning. G'nite
Next - look back at last block's info on getting ready for Thailand. I'll post more info tomorrow, but this will give you an idea of what's up.
Remember - the better prepared you are for the basics the more we can do for the rest of the block...this part of Asia is where I've spent the most time cooking with real people on the streets. Loads of fun if we have time for it.
I'm done for the night, bring questions to address early on Monday morning. G'nite
Thursday, September 23, 2010
Vietnamese Menu Days 8+9 Sept. 24-26
Remember - Sit-down quiz with ingredient ID component after clean-up tomorrow!
Sous Chefs:
The good news is you don't have to set up the steam table today, everything comes off of it's station.
Fisherman's soup - recipe is easy, watch demo of how to cook shrimp in the soup. You can make soup early and hot hold - keep cooked shrimp on the side until service, put them in cups and ladle soup over them.
Green mango salad - mangoes should be green and firm, if not - talk to me. The salad goes on the street food plate, so you don't need a lot per portion - about 1 TBSP.
Sticky Rice (Sweet Rice) - is soaking over night. You need to drain it, put it into a perforated hotel pan lined with moist cheese cloth and steam it for 15 minutes. Do this early, it's usually served at room temperature, so it doesn't matter if it's not hot at service. Keep it for the street food station in a 1/3 hotel pan, covered with a moist towel.
Your primary responsibility besides soup/salad/sticky rice will be to set up the Street Food Station. This should be done on Station 5 using one chaffing dish with three 1/3 hotel pans in it to hold the hot food - like the dimsum set up. The street food plate will go to every customer with an entree, so we need to be prepared for 50-60. Each small (6") plate will contain a 1oz. ramekin of nuoc cham (made by station 6), a small portion of green mango salad, about a TBSP. of sticky rice, one rib, one Beef in La-Lot portion, one salad Roll, one shrimp on sugar cane. It should look like this
EXCEPT THAT WE WILL SUBSTITUTE SLICES OF BBQ PORK BELLY FROM STATION 6 FOR THE RIB, and there will be a small lump of sticky rice next to the mango salad:
Draw a great diagram of how this will look on Station 5. Where will everything be? Plates? Ramekins of sauce? Chaffing dish with each compartment labeled, Where's the rice? The salad rolls, and mango salad? Don't use utensils to plate- use gloved hands - faster that way.
BTW - All of the nouc cham for the class will be made by Station 6 and distributed or portioned as needed.
Station 2:
Salad Roll set up is deceptive. It looks and sounds simple, but until you've made a few, it's awkward. For that reason, have all your MEP set up to start rolling by 9:00 AM - we'll get everyone to practice rolling a few, I'll help, and it will be easy. Watch the video - ask me for the towels early. These go on the street food plate, so don;t worry about the nouch cham dip - station 6 will make and portion that for you
Pho - You will have 2 types of beef to add to this - boiled beef (already done) and thin slices of raw sirloin. Plan to go to the meat room for about 30 minutes and slice the semi frozen meat down there at about 7:30, be sure to talk to me before you go .Plan to set up Station 2 table and a tray stand with sheet tray for Pho pick -up during service. The broth has been made for 2 days, so only heat 1/2 on Day 8. Heat it in a stainless pot on the range ,use one of the station 2 woks, filled with simmering water, as a hot water bath to hold the stainless pot of broth. The wok next to the broth should have simmering water and a china cap - this is to heat and refresh the noodles in.Draw a diagram of how you are going to set everything up. Noodles should be portioned ahead and held in cups - where will they be on the station? The Herbs? The raw beef?Where are your bowls kept? Under liner plates for Table Salad, Sambal, and Lime? All of this should be mapped out before you get to class. Check with me before service if you have any doubts about the efficiency of your plan. You will pick up ala minute from Station 2.
Station 3
Shrimp on Sugar cane - none of the shrimp "mousse" for this got made today, as it was supposed to - Eric is going to try to win back points and influence people by moving fast enough early enough to make it happen, if you're feeling chaitable, you can pick up a few team work points by helping him out, but YOU"LL need to know what to do - be prepared to be heroes. the tracking schedule calls for 4x the recipe on this, if you make it, that's enough for 2 days. Make sure to pat everything dry befre adding it to the food processor, otherwise the mixture comes out too wet to shape. Watch demo on prepping sugar cane, but also ask me to get you started. Everything else should be pretty simple. Talk to the sous chefs about who will do the finishing grill work on these - probably we only have one person to grill both your shrimp and team 5's Beef in La Lot skewers.
Fried Fish - catfish fillets coming in, cut into large bite-sized pieces and divide into 6 oz portions. You will set up most of your mise en place on your station, the fish portions and seasoned flour mix on a tray stand next to the wok, and one of the large woks directly across from your station will be filled with 6" deep of fry oil and act as your deep fryer - just like down town Saigon on the side walk. Let me turn on and adjust the temp on the oil - if you get it wrong, it's a BIG fire - very scary. Draw a diagram of where everything will be and label everything, it will make your life soooo much easier. You will be frying ala minute - order-fire-pickup as the orders are called. Served in the wide, shallow bowls.
Station 4- Making the table salad is labor intensive and time consuming, you're making them for everyone, so start early. Watch the video on handling herbs and table salad and then set up a production assembly line so you can knock them out fairly fast. Keep completely covered with moist towels at all times and, if there are any left over, they can be wrapped and used on Day 9 - you won't have to make as many.
The Chicken salad is very straight forward - follow the recipe and serve at room temp. You are responsible for your own Jasmine rice and making enough to share with Station 5. Hold it hot in a chaffing dish on your station.
Station 5- Beef in la lot leaves is time consuming. set it up "production style", meaning don't make one at a time, lay out all of the leaves, fill them all , roll, them, then put them on skewers. Have a conversation with Station 3 and the Sous Chefs about who will work the grill for both your product and the shrimp on sugar cane during service. They will both be cooked in batches and brought to the street food station in 1/3 hotel pans.
Crepes- Do only 1 times the recipe for the batter (sorry if I told ou other wse earlier - old habit from befoer I fixed the recipe. Make batter early and consult me when you are toasting the mung beans and then again when you are straining the batter. I'm trying to load a demo of making them, but not having luck. May have to re-shoot tomorrow or Monday. Anyway, when you have batter, filling, pans, etc ready to go, I can demo. You make a head and re-heat ala minute. Plating instructions are in recipe method.
Station 6 - Weigh out ingredients for dough and let me get you started on it. While dough rises, prep and set out all other sandwich ingredients and make chips. The rolls should be ready to bake by 10:00, so that they have time to cool before cutting for service Chips can be made as far ahead as you want - just not a day before. You are also making all of the nouc cham for the rest of the class. Most will go into ramekins for street food, about 2 cups will go to station 3 for their noodles.
I hope this answers most of your questions, but ask more if you need clarification - until 9:00PM tonight.
Sous Chefs:
The good news is you don't have to set up the steam table today, everything comes off of it's station.
Fisherman's soup - recipe is easy, watch demo of how to cook shrimp in the soup. You can make soup early and hot hold - keep cooked shrimp on the side until service, put them in cups and ladle soup over them.
Green mango salad - mangoes should be green and firm, if not - talk to me. The salad goes on the street food plate, so you don't need a lot per portion - about 1 TBSP.
Sticky Rice (Sweet Rice) - is soaking over night. You need to drain it, put it into a perforated hotel pan lined with moist cheese cloth and steam it for 15 minutes. Do this early, it's usually served at room temperature, so it doesn't matter if it's not hot at service. Keep it for the street food station in a 1/3 hotel pan, covered with a moist towel.
Your primary responsibility besides soup/salad/sticky rice will be to set up the Street Food Station. This should be done on Station 5 using one chaffing dish with three 1/3 hotel pans in it to hold the hot food - like the dimsum set up. The street food plate will go to every customer with an entree, so we need to be prepared for 50-60. Each small (6") plate will contain a 1oz. ramekin of nuoc cham (made by station 6), a small portion of green mango salad, about a TBSP. of sticky rice, one rib, one Beef in La-Lot portion, one salad Roll, one shrimp on sugar cane. It should look like this
EXCEPT THAT WE WILL SUBSTITUTE SLICES OF BBQ PORK BELLY FROM STATION 6 FOR THE RIB, and there will be a small lump of sticky rice next to the mango salad:
 |
| From K1 Menu Photos |
Draw a great diagram of how this will look on Station 5. Where will everything be? Plates? Ramekins of sauce? Chaffing dish with each compartment labeled, Where's the rice? The salad rolls, and mango salad? Don't use utensils to plate- use gloved hands - faster that way.
BTW - All of the nouc cham for the class will be made by Station 6 and distributed or portioned as needed.
Station 2:
Salad Roll set up is deceptive. It looks and sounds simple, but until you've made a few, it's awkward. For that reason, have all your MEP set up to start rolling by 9:00 AM - we'll get everyone to practice rolling a few, I'll help, and it will be easy. Watch the video - ask me for the towels early. These go on the street food plate, so don;t worry about the nouch cham dip - station 6 will make and portion that for you
Pho - You will have 2 types of beef to add to this - boiled beef (already done) and thin slices of raw sirloin. Plan to go to the meat room for about 30 minutes and slice the semi frozen meat down there at about 7:30, be sure to talk to me before you go .Plan to set up Station 2 table and a tray stand with sheet tray for Pho pick -up during service. The broth has been made for 2 days, so only heat 1/2 on Day 8. Heat it in a stainless pot on the range ,use one of the station 2 woks, filled with simmering water, as a hot water bath to hold the stainless pot of broth. The wok next to the broth should have simmering water and a china cap - this is to heat and refresh the noodles in.Draw a diagram of how you are going to set everything up. Noodles should be portioned ahead and held in cups - where will they be on the station? The Herbs? The raw beef?Where are your bowls kept? Under liner plates for Table Salad, Sambal, and Lime? All of this should be mapped out before you get to class. Check with me before service if you have any doubts about the efficiency of your plan. You will pick up ala minute from Station 2.
Station 3
Shrimp on Sugar cane - none of the shrimp "mousse" for this got made today, as it was supposed to - Eric is going to try to win back points and influence people by moving fast enough early enough to make it happen, if you're feeling chaitable, you can pick up a few team work points by helping him out, but YOU"LL need to know what to do - be prepared to be heroes. the tracking schedule calls for 4x the recipe on this, if you make it, that's enough for 2 days. Make sure to pat everything dry befre adding it to the food processor, otherwise the mixture comes out too wet to shape. Watch demo on prepping sugar cane, but also ask me to get you started. Everything else should be pretty simple. Talk to the sous chefs about who will do the finishing grill work on these - probably we only have one person to grill both your shrimp and team 5's Beef in La Lot skewers.
Fried Fish - catfish fillets coming in, cut into large bite-sized pieces and divide into 6 oz portions. You will set up most of your mise en place on your station, the fish portions and seasoned flour mix on a tray stand next to the wok, and one of the large woks directly across from your station will be filled with 6" deep of fry oil and act as your deep fryer - just like down town Saigon on the side walk. Let me turn on and adjust the temp on the oil - if you get it wrong, it's a BIG fire - very scary. Draw a diagram of where everything will be and label everything, it will make your life soooo much easier. You will be frying ala minute - order-fire-pickup as the orders are called. Served in the wide, shallow bowls.
Station 4- Making the table salad is labor intensive and time consuming, you're making them for everyone, so start early. Watch the video on handling herbs and table salad and then set up a production assembly line so you can knock them out fairly fast. Keep completely covered with moist towels at all times and, if there are any left over, they can be wrapped and used on Day 9 - you won't have to make as many.
The Chicken salad is very straight forward - follow the recipe and serve at room temp. You are responsible for your own Jasmine rice and making enough to share with Station 5. Hold it hot in a chaffing dish on your station.
Station 5- Beef in la lot leaves is time consuming. set it up "production style", meaning don't make one at a time, lay out all of the leaves, fill them all , roll, them, then put them on skewers. Have a conversation with Station 3 and the Sous Chefs about who will work the grill for both your product and the shrimp on sugar cane during service. They will both be cooked in batches and brought to the street food station in 1/3 hotel pans.
Crepes- Do only 1 times the recipe for the batter (sorry if I told ou other wse earlier - old habit from befoer I fixed the recipe. Make batter early and consult me when you are toasting the mung beans and then again when you are straining the batter. I'm trying to load a demo of making them, but not having luck. May have to re-shoot tomorrow or Monday. Anyway, when you have batter, filling, pans, etc ready to go, I can demo. You make a head and re-heat ala minute. Plating instructions are in recipe method.
Station 6 - Weigh out ingredients for dough and let me get you started on it. While dough rises, prep and set out all other sandwich ingredients and make chips. The rolls should be ready to bake by 10:00, so that they have time to cool before cutting for service Chips can be made as far ahead as you want - just not a day before. You are also making all of the nouc cham for the rest of the class. Most will go into ramekins for street food, about 2 cups will go to station 3 for their noodles.
I hope this answers most of your questions, but ask more if you need clarification - until 9:00PM tonight.
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