Leave any remaining Korean Menu Questions here.
Make sure that you review the KimChi recipes and watch the video closely ( all kimchi are made the same way, just change the vegetable).
May 6 is probably the most difficult of the cycle. Look ahead with your partners and group mates to see what you can do ahead. Ask me if there's any doubt about prepping ahead, and make a list of Day 6 questions for me to answer for you on Friday. If you wait until Sunday night, it will be harder for you to "get it".
As with the Korean menu, the Japanese menu is less focused on the steam table and much more "station" specific. Think ahead, draw DETAILED station diagrams and ask questions of me during class on Friday. It will make Monday a lot easier.
Hi Chef,
ReplyDeleteI just wanted to know how the Daikon would be cut for our Daikon Kim-Chi. That's all I have for today.
Thanks,
Andrew and Tiffany
A+T - It really depends on how big the daikon is. The pieces need to be big enough to pick up with chop sticks and small enough to put in your mouth. They should be cut thinly enough to be flexible after 2-3 hours of salting - so about 1/8" thick is good. Best thing is to see what we get in the morning and make a decision together.
ReplyDelete