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- This is information for Day 12 + 13 sous chefs, but everyone should read it so they can be assets to the group.
HEADS UP - Indian People do NOT eat with chop sticks, they traditionally eat with their hands. Please do not put chop sticks out for service during the Indian Menu.
Have someone Drain 4 quarts of yogurt as soon as you arrive - line a china cap with moist cheese cloth and place it over a bain marie, put yogurt into china cap and leave to sit for several hours.
All entrees will be served on a 12" round plate LINED WITH A BANANA LEAF CIRCLE. YOU MAY NEED TO ORDER ON SUPPLEMENTAL. 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. Show me the diagram right after the supplemental is placed and I can help you adjust it. A good lay out is to have all "North" items running down one side of the steam table and the "South" down the other. After the chaffing dish for rice, start with the vegetables, then the Dal, then the proteins, then breads, finally the "dumplings"
Lamb Shorba - broth should have been made on Day 11 and shoulder cooked already - soup itself is simple, make it in a large wok and check flavor with me before serving. Meat should be quickly shredded and put into the strained soup, let it cook as long as possible so the meat shreds are falling apart.
Salad - 1x recipe. This salad is served with the accompaniments on a small, round "condiment" plate, you only need about 2 TBSP of salad per plate surrounded by the other condiments - chutni, raitha, pachadi
Rice - Saffron rice Pilaf - make SURE you know everything there is to know about rice Pilaf METHOD -this is where people fall down and I WILL ask you about it. Make 10 cups raw rice. Use Basmati. Serve from a chaffing dish in shallow, full hotel pan.
Mango lhassi - the yogurt is being made overnight - should be ready in the morning of Day 12. 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 - they often fail to deliver, don't wait until the last minute to find out you don't have glasses for your drink.
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. Ask Sous Chefs where to put everything on the steam table - they should have a map.
Samoosas- Dough wsa made on Day 11. filling must be prepped, let me help you toast the spices for the filling, 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. Sous chefs should have a detailed diagram of where everything goes, follow their instructions.
Dal Tadka is easy to make, but consider starting very early. Toasting the spices for this can be tricky - get chef to help you start so you don't burn them.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 and place it according to the sous chef's diagrams.
Chili Chutni - we should have enough for the rest of the block - it should be made already from Day 11, check tracking schedule to see who made it and ask them where it is.
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 filet portions, see chef depending on type of fish (it's usually mackerel). 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 block, so take 1/2 for day 12 and ice the rest. Make sure to serve some of the poaching sauce with the fish.
Pooris(puris) bread -Dough was made on Day 11, you'll need to make more for Day 13. 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, sous chefs will have a diagram telling you where to put them. Don't cover fried foods with foil, plastic, or metal lids when on steam table - they get soggy.
Station #4;
Pork Vindaloo should be marinating for both days, check tracking schedule to see who made it and where it was stored. 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 - see sous chef's diagram for where to place it.
Dal Sambar - also start very early.Toasting the spices for this can be tricky - get chef to help you start so you don't burn them. 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 according to sous chef's diagram.
Bondas - cook potatoes early, let chef help with spices toasting. combine potatoes and spices and let chef demo how to size and shape the bondas themselves - they should be about the size of a small golf ball - a SMALL one. Dip in batter and fry only as needed for service. Serve from steam table in 1/2 hotel pan according to sous chef's diagram. Remember - don't cover fried food on a steam table.
Pachadi - This should not be made a day in advance, the raw onion will over power everything if it sits too long. Crack open fresh coconut and remove flesh using the mill. 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 for proper doneness, you won't know until you've experienced it.
Station #5:
You can make the naan dough a day ahead for Day 13 but you have to use ICE WATER for the liquid to retard the yeast fermentation. If you do this, remember that in baking you WEIGH the water, and that frozen water (ice) weighs as much as liquid water. So, when measuring the water, weigh out 1/4 of it as ice. If you are making it on the same day as you intend to use it, you want it to rise faster, so use luke warm tap water and start the dough for naan early - 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. Watch the video so that you are familiar with the set up and make sure you know which tools to use - have them on your station for a demo by 10:30.
Tandoori chicken - should already be marinating from Day 11 for Day 12 and from Day 12 for Day 13. 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 according to the sous chef's diagram.
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, 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. The paneer saag is a braised veg dish, it needs to be started in a large wok no later than 10:00 in order to cook slowly and gently and should be finished no later than 10:45
Vegetable Curry - Also a braised veg dish. Long, slow, moist heat, covered. All MEP ready by 10, cook slowly until cauliflower is very tender. The finished dish should be more like a vegetable stew.
Both dishes served from steam table in 1/2 hotel pans.
Monday, December 19, 2011
Thursday, December 15, 2011
Days 10+11 Thailand
Thailand
Sous Chefs-
Hot and sour soup for Day 10- watch demo on how to cook shrimp in broth, make soup in a wok, hot hold. Day 11 is Coconut Chicken soup - easy, just follow the recipe and taste for fish sauce and lime with me when it's done.
Salad - Green papaya, watch demo on papaya fabrication
Sticky rice AND Steamed Jasmine rice on Friday, Jasmine rice only on Monday.
Set up Street food station - similar to Vietnamese set-up, chaffing dish on Station 5 with 1/3 pans for hot food, cool food, plates, sweet chili sauce, etc. should all be set up near the chaffing dish. Draw a complete diagram of how the station will be set up with all components and items labeled in diagram. Sweet Thai Chili sauce comes from store room - bottles labeled "Mai Ploy". This goes in ramekins in center of plate. Peanut sauce for Satay DOES NOT go in a ramekin - hold it in a small plastic cup on the side and put a dab on top of each satay as it goes out.
The Steam table will need to be used to hold the Curries, the pad thai, the squid, and the jasmine rice. Put each curry in a 1/3 pan, the Pad Thai and Squid in 1/2 pans and the Jasmine rice in a full hotel pan. Draw a diagram- make it complete. Plates: Curry Sampler in a 12" shallow bowl, Pad Thai in a deep noodle bowl, Chicken Rice - chicken and sauce in a casserole dish sitting on an oval plate with rice and their own cucumber/tomato salad, Squid in an oval casserole on an oval plate, rice on the side of the oval plate.
Station #2 -
Chicken Rice is served room temp in summer, plated at room temp and reheated in a wok steamer across from Table #2 in the cooler months, so it's cold- set up the wok steamer. Entire plate is picked up from your station. You need to make your own rice, make it pilaf style and use rendered duck fat to parch the rice. Pandan leaf is usually available - order it on supplemental if you don't see it on the invoice in the morning. For Service you will need:
- Chaffing dish to hold rice
- Shallow "gratin" dishes to hold chicken and sauce, gratin dish sits on large oval plate with rice and cucumber/tomato/cilantro garnish (this is like and undressed salad tossed together).
- Service utensils to plate. Draw a complete diagram of how the station will be set up with all components and items labeled in diagram.
Yellow Shrimp Curry - use the curry paste to make the yellow curry sauce. Make the sauce completely except for the shrimp. Hold sauce for service and gently poach the shrimp in 1/3 batches in 1/3 of the sauce - this keeps the shrimp from over-cooking on the steam table.
Station 3-
The squid is stir fried, divide the MEP into 4 batches as usual, you can mix the Oyster Sauce, fish sauce, sugar, and chicken stock together before service. Watch the video, it's pretty easy. I want to do the first batch with you. Squid will be served from the steam table in a 1/2 hotel pan in an oval casserole on an oval plate with Jasmine rice on the side.
The satay - trim off external fat and collagen from Flank steak and let me show you how to cut it for satay. You will trim and cut the meat, then put it on skewers, THEN marinate it. Talk to me or one of the people from Station 5 Day 8+9 about how to set up the Satay grill, you'll need to fire up charcoal and keep feeding the grill with more charcoal as it burns down. When service is over, place hot charcoal in a hotel pan of water before putting in the compost. You need to gently re-heat 1/2 the peanut sauce that was made on Day 8. This sauce breaks easily when heated, if it breaks on you, fix it the same way that you would fix a broken mayonnaise. Watch the video on how to pound meat - I'll have a meat mallet for you to use. Make 2x the cucumber salad - this will go with satay and fish cake on every street food plate.
Station #4 -
Make 2x each curry recipe. It's important to start them early, so hustle. Use small rondos or large sauce pots with covers, remember to keep them covered until the meat is tender to avoid drying out and burning by evaporation. Also remember that you can braise in the oven - the range will get crowded later in the morning, if you don't have room on top of the stove, you can finish in the oven. The braises should go to the steam table in 1/3 hotel pans
Start the lamb broth by roasting the bones - that's all for Day 10 - just roast the lamb bones and the lamb shoulder, cool and store. On Day 11 you should start a stock with the roasted bones as soon as you arrive.
Station #5-
Duck Curry - recipe is pretty self explanatory. Ask for clarification on the blog if you need it. Served from a 1/3 pan on the steam table.
Fish cakes - important that you have a VERY sharp knife to hand mince the fish. Also very important that the long beans are sliced into PAPER thin rounds, if you slice them thicker, the cakes fall apart. Please ask for a demo on slicing the beans before you start. Cakes should be fired in a 325 fryer in small batches as needed for service and put on the street food station in 1/3 pans.
Station #6
Pad Thai- Stir fried dish, divide MEP into 4 batches, it's ok to combine ingredients for sauce ahead. Make sure to have lime and peanuts for garnish. Served from 1/2 hotel pan in steam table into deep noodle bowls. Be sure NOT TO OVER SOAK THE NOODLES - about 5 minutes in very hot tap water(NOT BOILING WATER). The idea is for them to be pliable, not ready to eat. In the wok you will add more liquid and heat and they will become done at that point. I believe that the embedded video may not be exactly the same recipe as the one you have, if it looks different, the technique is the same. Remind me if it's different and we can shoot a new video.
Seafood "yam" is the seafood salad. Easy to make, hold at room temp in a 1/3 or 1/6 pan for use on the street food station.
Pork Vindaloo - follow recipe for 1st stage of the paste - this is important, DON'T forget to do it.
Questions?
Sous Chefs-
Hot and sour soup for Day 10- watch demo on how to cook shrimp in broth, make soup in a wok, hot hold. Day 11 is Coconut Chicken soup - easy, just follow the recipe and taste for fish sauce and lime with me when it's done.
Salad - Green papaya, watch demo on papaya fabrication
Sticky rice AND Steamed Jasmine rice on Friday, Jasmine rice only on Monday.
Set up Street food station - similar to Vietnamese set-up, chaffing dish on Station 5 with 1/3 pans for hot food, cool food, plates, sweet chili sauce, etc. should all be set up near the chaffing dish. Draw a complete diagram of how the station will be set up with all components and items labeled in diagram. Sweet Thai Chili sauce comes from store room - bottles labeled "Mai Ploy". This goes in ramekins in center of plate. Peanut sauce for Satay DOES NOT go in a ramekin - hold it in a small plastic cup on the side and put a dab on top of each satay as it goes out.
The Steam table will need to be used to hold the Curries, the pad thai, the squid, and the jasmine rice. Put each curry in a 1/3 pan, the Pad Thai and Squid in 1/2 pans and the Jasmine rice in a full hotel pan. Draw a diagram- make it complete. Plates: Curry Sampler in a 12" shallow bowl, Pad Thai in a deep noodle bowl, Chicken Rice - chicken and sauce in a casserole dish sitting on an oval plate with rice and their own cucumber/tomato salad, Squid in an oval casserole on an oval plate, rice on the side of the oval plate.
Station #2 -
Chicken Rice is served room temp in summer, plated at room temp and reheated in a wok steamer across from Table #2 in the cooler months, so it's cold- set up the wok steamer. Entire plate is picked up from your station. You need to make your own rice, make it pilaf style and use rendered duck fat to parch the rice. Pandan leaf is usually available - order it on supplemental if you don't see it on the invoice in the morning. For Service you will need:
- Chaffing dish to hold rice
- Shallow "gratin" dishes to hold chicken and sauce, gratin dish sits on large oval plate with rice and cucumber/tomato/cilantro garnish (this is like and undressed salad tossed together).
- Service utensils to plate. Draw a complete diagram of how the station will be set up with all components and items labeled in diagram.
Yellow Shrimp Curry - use the curry paste to make the yellow curry sauce. Make the sauce completely except for the shrimp. Hold sauce for service and gently poach the shrimp in 1/3 batches in 1/3 of the sauce - this keeps the shrimp from over-cooking on the steam table.
Station 3-
The squid is stir fried, divide the MEP into 4 batches as usual, you can mix the Oyster Sauce, fish sauce, sugar, and chicken stock together before service. Watch the video, it's pretty easy. I want to do the first batch with you. Squid will be served from the steam table in a 1/2 hotel pan in an oval casserole on an oval plate with Jasmine rice on the side.
The satay - trim off external fat and collagen from Flank steak and let me show you how to cut it for satay. You will trim and cut the meat, then put it on skewers, THEN marinate it. Talk to me or one of the people from Station 5 Day 8+9 about how to set up the Satay grill, you'll need to fire up charcoal and keep feeding the grill with more charcoal as it burns down. When service is over, place hot charcoal in a hotel pan of water before putting in the compost. You need to gently re-heat 1/2 the peanut sauce that was made on Day 8. This sauce breaks easily when heated, if it breaks on you, fix it the same way that you would fix a broken mayonnaise. Watch the video on how to pound meat - I'll have a meat mallet for you to use. Make 2x the cucumber salad - this will go with satay and fish cake on every street food plate.
Station #4 -
Make 2x each curry recipe. It's important to start them early, so hustle. Use small rondos or large sauce pots with covers, remember to keep them covered until the meat is tender to avoid drying out and burning by evaporation. Also remember that you can braise in the oven - the range will get crowded later in the morning, if you don't have room on top of the stove, you can finish in the oven. The braises should go to the steam table in 1/3 hotel pans
Start the lamb broth by roasting the bones - that's all for Day 10 - just roast the lamb bones and the lamb shoulder, cool and store. On Day 11 you should start a stock with the roasted bones as soon as you arrive.
Station #5-
Duck Curry - recipe is pretty self explanatory. Ask for clarification on the blog if you need it. Served from a 1/3 pan on the steam table.
Fish cakes - important that you have a VERY sharp knife to hand mince the fish. Also very important that the long beans are sliced into PAPER thin rounds, if you slice them thicker, the cakes fall apart. Please ask for a demo on slicing the beans before you start. Cakes should be fired in a 325 fryer in small batches as needed for service and put on the street food station in 1/3 pans.
Station #6
Pad Thai- Stir fried dish, divide MEP into 4 batches, it's ok to combine ingredients for sauce ahead. Make sure to have lime and peanuts for garnish. Served from 1/2 hotel pan in steam table into deep noodle bowls. Be sure NOT TO OVER SOAK THE NOODLES - about 5 minutes in very hot tap water(NOT BOILING WATER). The idea is for them to be pliable, not ready to eat. In the wok you will add more liquid and heat and they will become done at that point. I believe that the embedded video may not be exactly the same recipe as the one you have, if it looks different, the technique is the same. Remind me if it's different and we can shoot a new video.
Seafood "yam" is the seafood salad. Easy to make, hold at room temp in a 1/3 or 1/6 pan for use on the street food station.
Pork Vindaloo - follow recipe for 1st stage of the paste - this is important, DON'T forget to do it.
Questions?
Monday, December 12, 2011
Day 7 Japan Updates and Vietnam Days 8+9
For Day 7 -
Team 5: Hamachi Kama is a grilled fish dish. You should look it up on line to see what you're in for, but it's not hard. I don't have a recipe, but I'll want you to trim the Hamachi, brush with oil and sprinkle with salt, grill it to crisp the skin and hold until 10:40. Have oven preheated to 450F, and at 10:40 finish fish on a rack over a sheet tray. Remove from oven, and hold warm above line. You may serve directly on a plate with rice and grated daikon. If it cools off, flash it on the grill for a few moments before serving. Be careful to have a separate "zone" on the grill for the fish. Also, speak to me about the ground pork for Day 8.
Team 6: Make 2x the Shrimp mixture.
REMEMBER: Sit-down quiz on Japan and Korea with ingredient ID component after clean-up on Day 8!
Everyone - I have a very good, freshly published cook book from a well known Vietnamese Chef. I have her permission to copy and use her recipes in class, so if you have the time and inclination, please ask about experimenting with some new recipes - you must be ready with the "regular" menu before attempting anything new.
Sous Chefs:
The good news is you don't have to set up the steam table today, everything comes off of it's own 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 dim sum 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 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 6 should portion 50 small ramekins of the nouc cham for the street food plates - about 1/2 full each ramekin. The rest will be used by Team 4 to dress their noodles for the fish.
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 as soon as I walk in. These go on the street food plate, so don't worry about the nouc 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 chef 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 - the shrimp "mousse" for this got made today, 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. Watch the video on how to shape and form and also on how to work with sugar cane. Chef can help.
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 chef 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. Remember that the amount of beef prepared is supposed to be enough to last for both days. 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.
BBQ ribs - should have been marinated on Day 7 and be ready to put in Chinese oven. Get some wood chips from garde Manger Kitchen - ask chef first - and place chips in saute pan, heat on range until they are smoking, place entire pan of smoking chips in oven on steel shelf beneath water tray. cook ribs until tender - talk to chef about how to determine doneness.
Crepes- I have a new recipe for this, if I have time to type it up, I will give it to you on Wednesday during class. If I don't - default to the recipe provided here. If using the older recipe - Do only 1 times the recipe for the batter . Make batter early and consult chef when you are toasting the mung beans and then again when you are straining the batter. Make and fill crepes ahead, hold at room temp and reheat in a non stick pan ala minute.
Station 6 - Weigh out ingredients for dough and get started on it as soon as you come in. While dough rises, prep and set out all other sandwich ingredients and make chips. The pate was not made on Day 7, but you don't have to make one, talk to me as soon as you come in about alternatives.Roasted pork WAS made on Day 7, so slice for sandwiches early, 1/2 of the pork is for Day 8 and 1/2 is for Day 9, DONT use it all up on Day 8. 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.
Team 5: Hamachi Kama is a grilled fish dish. You should look it up on line to see what you're in for, but it's not hard. I don't have a recipe, but I'll want you to trim the Hamachi, brush with oil and sprinkle with salt, grill it to crisp the skin and hold until 10:40. Have oven preheated to 450F, and at 10:40 finish fish on a rack over a sheet tray. Remove from oven, and hold warm above line. You may serve directly on a plate with rice and grated daikon. If it cools off, flash it on the grill for a few moments before serving. Be careful to have a separate "zone" on the grill for the fish. Also, speak to me about the ground pork for Day 8.
Team 6: Make 2x the Shrimp mixture.
REMEMBER: Sit-down quiz on Japan and Korea with ingredient ID component after clean-up on Day 8!
Everyone - I have a very good, freshly published cook book from a well known Vietnamese Chef. I have her permission to copy and use her recipes in class, so if you have the time and inclination, please ask about experimenting with some new recipes - you must be ready with the "regular" menu before attempting anything new.
Sous Chefs:
The good news is you don't have to set up the steam table today, everything comes off of it's own 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 dim sum 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 there will be a small lump of sticky rice next to the mango salad:
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| 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 6 should portion 50 small ramekins of the nouc cham for the street food plates - about 1/2 full each ramekin. The rest will be used by Team 4 to dress their noodles for the fish.
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 as soon as I walk in. These go on the street food plate, so don't worry about the nouc 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 chef 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 - the shrimp "mousse" for this got made today, 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. Watch the video on how to shape and form and also on how to work with sugar cane. Chef can help.
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 chef 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. Remember that the amount of beef prepared is supposed to be enough to last for both days. 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.
BBQ ribs - should have been marinated on Day 7 and be ready to put in Chinese oven. Get some wood chips from garde Manger Kitchen - ask chef first - and place chips in saute pan, heat on range until they are smoking, place entire pan of smoking chips in oven on steel shelf beneath water tray. cook ribs until tender - talk to chef about how to determine doneness.
Crepes- I have a new recipe for this, if I have time to type it up, I will give it to you on Wednesday during class. If I don't - default to the recipe provided here. If using the older recipe - Do only 1 times the recipe for the batter . Make batter early and consult chef when you are toasting the mung beans and then again when you are straining the batter. Make and fill crepes ahead, hold at room temp and reheat in a non stick pan ala minute.
Station 6 - Weigh out ingredients for dough and get started on it as soon as you come in. While dough rises, prep and set out all other sandwich ingredients and make chips. The pate was not made on Day 7, but you don't have to make one, talk to me as soon as you come in about alternatives.Roasted pork WAS made on Day 7, so slice for sandwiches early, 1/2 of the pork is for Day 8 and 1/2 is for Day 9, DONT use it all up on Day 8. 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.
Thursday, December 8, 2011
The Japanese Menu runs on Monday and Tuesday next week, but it would be good to prepare mentally ahead now and see if there's anything you can do to get ahead. Read your recipes, remember that we don't prep aromatics or vegetables ahead, and see if there are any other items you can find to prep in advance without compromising quality. Post you ideas here so that I can approve or improve on them. DON'T prep anything extra without running it by me first.
Here's the information I would usually post:
Sous Chefs:
The only things coming off of the steam table today will be the steamed white rice and the Braised beef, You only need to use 1 steam table.
Making Sushi Rice is key. Watch the video and be prepared to start the process as soon as you come in at 7:00 am.
- Rinse and drain rice until water is clear - the more clear the water, the better the rice. Anticipate spending 15 minutes or so washing rice.
- Soak rice for 1 hour in fresh, cool water
- Drain and Air Dry rice on lined sheet tray from 30 minutes
- prepare vinegar solution while rice dries
- Steam rice - while rice is steaming, fill hangiri with cool water, when rice is finished cooking and while it's resting, dump water from hangiri, towel excess water out and then put rested rice into hangiri and add vinegar solution while "cutting" and fanning. Ask me for additional demo on this - I want to bring everyone in on it to watch.
- When rice is cool to the point that it's no longer steaming, stop "cutting" and divide rice into 3 1/3 hotel pans - one pan for each type of sushi. Cover rice with damp towels to keep from forming a crust and hold at room temp - don't refrigerate it.
Once the sushi stations are set up, I'll demo each type of sushi to get you started - if you're set up for demos by 10:00 am you can make all of the sushi slightly ahead hold it. It works best to set up all 3 sushi stations on the same table so you can share ingredients. I usually use stations 1 and 2 (because they should be finished their other prep by 10). When the sushi is made and the garnishes (from station 6) are all together, you can plate on small plates and hold for service on the shelves under station 5.
Sushi Plate:
Sushi Station Set ups
Maki Station:
Nigiri Station:
Inari Station:
Make the Dashi for Miso soup in a stainless steel pot,not a wok, the wok makes it dark and muddy tasting. You should anticipate making about 3 gallons dashi all together so that other stations can draw from it, the exception will be for Station 6 - they need a Vegan dashi and will make their own. Save the solids when you strain the dashi, they can be used on Day 7 to make a "second dashi"
The sunomono salad is supposed to be placed on the sushi sampler plate as a garnish - small pile, about 1 TBSP. per plate. The sunomono can be made early and dressed close to service.
The steamed white rice should be made the same way as the rice for the Chinese menu.
Station 2:
The braise is pretty self explanatory. Choose a small rondo - you don't want too much surface area or your braise will burn. When finished, hold it hot in a deep 1/2 hotel pan in the steam table. See photo in recipe for plate presentation with Toasted sesame seeds, long, thin, bias cut scallions and Miso Pickles (you will share these with Station 4, so read their section as well and communicate with them on preparing these pickles for service)
Station 3:
Pork Cutlet is also self explanatory. You should anticipate plating directly from the fry station, so draw a detailed diagram of how the station will look. You can fry in the fryer, turn around to the table behind you and slice the pork, plate it with the salad and a ramekin of sauce and then pass to the steam table for rice. The sauce should be in 1 oz. ramekins, the cabbage salad should be dressed just before service, and the cutlets fried to order - if they are pounded thin enough they take less than 1 minute to fry. You'll need a cutting board and knife on your station to slice pork before plating - everything in Japanese service is cut to "bite size" before plating because there are typically no knives at the table.
Station 4:
Be ready to produce both the steamed Fish AND the Udon Noodles- these are separate entrees, so you'll need two station diagrams. Watch the video for making the cabbage/spinach rolls and check out the plate presentation for the fish. You may be able to get the fish early - try picking it up around 7:30. I can show you how to fabricate it and set up the plates, you will cook them as needed in a wok steamer and serve them in shallow casserole dishes set on oval plates with white rice and miso pickles - the miso pickles are VERY salty right out of the container, so soak them in cool water for at least 3 hours before service, then drain. Then concentrate on setting up the Udon noodle station. Set up the station using the 4 burners on the right side of the range. The 2 left burners will be for station 5 to saute their vegetables. Have one large pot of boiling water with a china cap in it to refresh your noodles ala minute and then have 3 small pots with lids that you can use to make small 1-2 portion batches as needed throughout service. There should be a video for making the "spinach/cabbage" rolls, that's what you want to use. I prefer to cook this dish a few at a time during service so that everything is fresh. It's best to make a demo portion starting at 10:30 , just for practice. Just prior to service start 2 portions for the first order. When they are done, hold for the first orders and then start another one. It takes about 7-10 minutes for each batch, so if you fire the portions about 5 minutes apart, no one has to wait more than a few minutes. If you get hit with a lot of orders all at once you can fire 2-3 in the same pot and have the expediter explain that there's a short wait.
Station 5:
Beef Teriyaki - Make sure you watch the demo on cleaning skirt steak. Cut and portion into 5 oz. portions. Marinate steaks and prep vegetables. You will cook and plate from your station, so Draw a detailed diagram of how the grill station will be set up - Grill cloth, oil, grill brush, resting pan with rack, cutting board to slice meat, slicing knife, tongs. Also, you will be sauteing the veg (snow peas, bean sprouts, mushrooms) in small batches on the range. Set your station up so that you are "self contained". Grill set up - saute/veg set up- plates on shelf above saute line- cutting board on end of table closest to grill- chaffing dish set up with two 1/2 hotel pans in it , one for rice and one to hold your veg batches as they cook. Again - if you draw a detailed diagram of your entire station and label all of the items you'll need, setting up will be much easier and you'll look like a rock star. Hint - Beef teriyaki is very popular. You're going to get hit hard as soon as the doors open. Have 5 steaks grilled and resting(not cold,just resting) at 11:00 and have 1/3 of your vegetables already sauteed and in the chaffing dish ready to go. As you get an order for one steak, fire another. Skirt steak should be cooked to medium doneness. Medium rare is too chewy. Attention Team 5 - the Pork Butts for the Vietnamese Menu should have been brined on Day 5. You need to marinate them overnight on Day 6 and roast and cool on Day 7.
Station 6:
Your big job is getting all of the sushi garnishes prepped and collected. Each sushi plate will need, see the photo at the top of this page.
- 1 oz ramekin soy sauce
- 1 shiso leaf
- small amount of drained pickled ginger - house made yesterday.
- wasabi for the plate and wasabi for the sushi production - see below
- sunomono salad - get from sous chefs
- blanched soy beans (make sure you get the ones IN the pods - the store room usually messes up the order and sends the ones out of the pods)
Get all of this stuff together early. The soy sauce in ramekins - about 80 ramekins - and all of the other stuff together on a sheet tray so you can bring it to the sushi production area when they need it (hopefully by 10:00 am). Communication with the other teams and sous is important. You can see a picture of the finished plate with all of the garnishes in the Maki recipe on the Web Page.
When you make the wasabi paste, follow the recipe, but add the water slowly while stirring. When it gets to the consistency of play dough, good for shaping into balls or cubes for garnish, take half out of the bowl and set it aside. Continue adding cool water and stirring until it reaches a smooth, spreadable consistency - like toothpaste. This should go into a brown plastic cup for the sushi production stations. There's a good chance we may get in FRESH wasabi - so double check with me before you open a can of the powdered stuff.
Vegetable harvest is simple. Once all the vegetables are prepped, you can arrange everything EXCEPT the tofu and cucumbers in deep bowls. Talk to me about steaming all of the different vegetables, they all cook differently and it's better for us to do it right early then fix it just before service. Keep a perforated hotel pan in the steamer. When you get an order, ladle dashi over vegetables, place the whole bowl in the steamer to reheat everything for 2 minutes, remove bowl from steamer and finish with Tofu cubes, cucumber slices, miso sauce and scallions. When you make your vegetarian dashi, you can save the kombu seaweed, chiffonade it, and use some of that as garnish as well.
Here's the information I would usually post:
Sous Chefs:
The only things coming off of the steam table today will be the steamed white rice and the Braised beef, You only need to use 1 steam table.
Making Sushi Rice is key. Watch the video and be prepared to start the process as soon as you come in at 7:00 am.
- Rinse and drain rice until water is clear - the more clear the water, the better the rice. Anticipate spending 15 minutes or so washing rice.
- Soak rice for 1 hour in fresh, cool water
- Drain and Air Dry rice on lined sheet tray from 30 minutes
- prepare vinegar solution while rice dries
- Steam rice - while rice is steaming, fill hangiri with cool water, when rice is finished cooking and while it's resting, dump water from hangiri, towel excess water out and then put rested rice into hangiri and add vinegar solution while "cutting" and fanning. Ask me for additional demo on this - I want to bring everyone in on it to watch.
- When rice is cool to the point that it's no longer steaming, stop "cutting" and divide rice into 3 1/3 hotel pans - one pan for each type of sushi. Cover rice with damp towels to keep from forming a crust and hold at room temp - don't refrigerate it.
Once the sushi stations are set up, I'll demo each type of sushi to get you started - if you're set up for demos by 10:00 am you can make all of the sushi slightly ahead hold it. It works best to set up all 3 sushi stations on the same table so you can share ingredients. I usually use stations 1 and 2 (because they should be finished their other prep by 10). When the sushi is made and the garnishes (from station 6) are all together, you can plate on small plates and hold for service on the shelves under station 5.
Sushi Plate:
 |
| From Japanese Plate Presentations |
Sushi Station Set ups
Maki Station:
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| From Japanese Plate Presentations |
Nigiri Station:
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| From Japanese Plate Presentations |
Inari Station:
 |
| From Japanese Plate Presentations |
The sunomono salad is supposed to be placed on the sushi sampler plate as a garnish - small pile, about 1 TBSP. per plate. The sunomono can be made early and dressed close to service.
The steamed white rice should be made the same way as the rice for the Chinese menu.
Station 2:
The braise is pretty self explanatory. Choose a small rondo - you don't want too much surface area or your braise will burn. When finished, hold it hot in a deep 1/2 hotel pan in the steam table. See photo in recipe for plate presentation with Toasted sesame seeds, long, thin, bias cut scallions and Miso Pickles (you will share these with Station 4, so read their section as well and communicate with them on preparing these pickles for service)
Station 3:
Pork Cutlet is also self explanatory. You should anticipate plating directly from the fry station, so draw a detailed diagram of how the station will look. You can fry in the fryer, turn around to the table behind you and slice the pork, plate it with the salad and a ramekin of sauce and then pass to the steam table for rice. The sauce should be in 1 oz. ramekins, the cabbage salad should be dressed just before service, and the cutlets fried to order - if they are pounded thin enough they take less than 1 minute to fry. You'll need a cutting board and knife on your station to slice pork before plating - everything in Japanese service is cut to "bite size" before plating because there are typically no knives at the table.
Station 4:
Be ready to produce both the steamed Fish AND the Udon Noodles- these are separate entrees, so you'll need two station diagrams. Watch the video for making the cabbage/spinach rolls and check out the plate presentation for the fish. You may be able to get the fish early - try picking it up around 7:30. I can show you how to fabricate it and set up the plates, you will cook them as needed in a wok steamer and serve them in shallow casserole dishes set on oval plates with white rice and miso pickles - the miso pickles are VERY salty right out of the container, so soak them in cool water for at least 3 hours before service, then drain. Then concentrate on setting up the Udon noodle station. Set up the station using the 4 burners on the right side of the range. The 2 left burners will be for station 5 to saute their vegetables. Have one large pot of boiling water with a china cap in it to refresh your noodles ala minute and then have 3 small pots with lids that you can use to make small 1-2 portion batches as needed throughout service. There should be a video for making the "spinach/cabbage" rolls, that's what you want to use. I prefer to cook this dish a few at a time during service so that everything is fresh. It's best to make a demo portion starting at 10:30 , just for practice. Just prior to service start 2 portions for the first order. When they are done, hold for the first orders and then start another one. It takes about 7-10 minutes for each batch, so if you fire the portions about 5 minutes apart, no one has to wait more than a few minutes. If you get hit with a lot of orders all at once you can fire 2-3 in the same pot and have the expediter explain that there's a short wait.
Station 5:
Beef Teriyaki - Make sure you watch the demo on cleaning skirt steak. Cut and portion into 5 oz. portions. Marinate steaks and prep vegetables. You will cook and plate from your station, so Draw a detailed diagram of how the grill station will be set up - Grill cloth, oil, grill brush, resting pan with rack, cutting board to slice meat, slicing knife, tongs. Also, you will be sauteing the veg (snow peas, bean sprouts, mushrooms) in small batches on the range. Set your station up so that you are "self contained". Grill set up - saute/veg set up- plates on shelf above saute line- cutting board on end of table closest to grill- chaffing dish set up with two 1/2 hotel pans in it , one for rice and one to hold your veg batches as they cook. Again - if you draw a detailed diagram of your entire station and label all of the items you'll need, setting up will be much easier and you'll look like a rock star. Hint - Beef teriyaki is very popular. You're going to get hit hard as soon as the doors open. Have 5 steaks grilled and resting(not cold,just resting) at 11:00 and have 1/3 of your vegetables already sauteed and in the chaffing dish ready to go. As you get an order for one steak, fire another. Skirt steak should be cooked to medium doneness. Medium rare is too chewy. Attention Team 5 - the Pork Butts for the Vietnamese Menu should have been brined on Day 5. You need to marinate them overnight on Day 6 and roast and cool on Day 7.
Station 6:
Your big job is getting all of the sushi garnishes prepped and collected. Each sushi plate will need, see the photo at the top of this page.
- 1 oz ramekin soy sauce
- 1 shiso leaf
- small amount of drained pickled ginger - house made yesterday.
- wasabi for the plate and wasabi for the sushi production - see below
- sunomono salad - get from sous chefs
- blanched soy beans (make sure you get the ones IN the pods - the store room usually messes up the order and sends the ones out of the pods)
Get all of this stuff together early. The soy sauce in ramekins - about 80 ramekins - and all of the other stuff together on a sheet tray so you can bring it to the sushi production area when they need it (hopefully by 10:00 am). Communication with the other teams and sous is important. You can see a picture of the finished plate with all of the garnishes in the Maki recipe on the Web Page.
When you make the wasabi paste, follow the recipe, but add the water slowly while stirring. When it gets to the consistency of play dough, good for shaping into balls or cubes for garnish, take half out of the bowl and set it aside. Continue adding cool water and stirring until it reaches a smooth, spreadable consistency - like toothpaste. This should go into a brown plastic cup for the sushi production stations. There's a good chance we may get in FRESH wasabi - so double check with me before you open a can of the powdered stuff.
Vegetable harvest is simple. Once all the vegetables are prepped, you can arrange everything EXCEPT the tofu and cucumbers in deep bowls. Talk to me about steaming all of the different vegetables, they all cook differently and it's better for us to do it right early then fix it just before service. Keep a perforated hotel pan in the steamer. When you get an order, ladle dashi over vegetables, place the whole bowl in the steamer to reheat everything for 2 minutes, remove bowl from steamer and finish with Tofu cubes, cucumber slices, miso sauce and scallions. When you make your vegetarian dashi, you can save the kombu seaweed, chiffonade it, and use some of that as garnish as well.
Wednesday, December 7, 2011
Hi, everyone. Here's the heads up for typical questions and common problems for the first day of the Korean menu. Read all of the recipes, watch all of the videos, make a bunch of notes, distill them down into a few questions and post them here. PLEASE help each other answer questions and give advice. If it's inaccurate, I'll chime in between 8-9 and let you know.
Please try to consolidate your questions into 1 post. I understand that there will always be times when you need to add something on later, but receiving 4 or 5 separate posts from the same person takes a lot of my time and does not display organization on your parts. Below are some photos that might help you visualize things.
Sous chefs:
Set up on Station 5 for a "Kim Chi and Panchan Sampler Plate" Similar to the dim sum plate today, but all room-temp items, so they can actually be plated ahead and held on sheet trays if you have the time. The set up should look like this:
and the finished plate should look like this:
Sous chefs will only need to draw a diagram for the salad/kimchi station and the steam table. The steam table set up will be minimal - only the Rice, the Stir Fried Noodles, and the Braised Short Ribs will go there. All other items will be plated from the stations producing them. Steam table looks like this:
Spicy Beef Soup - broth is already made and you can add white beef stock to it if you need to, and beef is already cooked. Make sure we have enough for 2 days - we make the same soup both days this menu, talk to me if you don't have enough broth or meat on Day 4 so we can order more for Day 5.
Rice - Medium Grain rice. The tracking schedule says to make 12 cups, but you should make 16. Teams 4 + 6 will need rice, they will use some of the stuff that you soak.This needs to be soaked for one hour before cooking, other wise, treat it like the Chinese rice. The result will be a lot more sticky than the Chinese rice - so don't freak out when you see it. You still have to fluff it and rest it.
Salads/Kimchi - This will be a 6" round plate like we used for the Dim Sum, with small portions of each item on the plate - a "sampler".
Sous Chefs should make the daikon salad and delegate the spinach salad and soy bean sprout salad to teams 2+4, 1x the recipe for each salad. Team 5 should make the scallion salad - 3x the recipe for that with the expectation that 1/2 will go on the salad/kimchi plate and the other 1/2 will be served with their grilled beef.
The Kimchi is already made and in the cooler. Last class made it for you and you'll make it for the next class. There should be cucumber, radish, and cabbage kimchi in the cooler. The teams assigned to "set" the kimchi will take some out, allow me to show them how to cut/prep it for service. All salads and Kimchis should be in individual 1/6th pans, together on one sheet tray, ready to plate by 10:30. They can be plated ahead and held at room temperature without suffering in quality.
Station 2 - Half of the short ribs coming from the meat room are for you and the other half for team 5. Let T5 have the most meaty ones. the recipe on this dish works well, all you need from me is a demo on how to cut them - it varies from week to week, depending on the ribs, so ask first thing in the morning. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. Do this early.
Miso pickles - the recipe is in the Japanese section, if you don't have time on Day 4, it can be done on Day 5 - BUT IT MUST BE DONE.
Station 3 - Be prepared to make both the trout and the glass noodles. A solid time line, ingredient list, and equipment list will be an important part of your job., you have two different entrees to set up stations and coordinate service for. You take care of ALL MEP for the trout and Glass noodles. Be ready to plate fish from the fry area, cooking the fish ala minute during service. Make sure to watch the video on fish fabrication and to draw a complete and detailed physical diagram of how your fry station will be set up. Show where everything will be in place and label each item. The trout is served on an oval plate, make sure you have them on the fry station. The noodles served from the steam table in a deep noodle bowl, have a separate diagram for how your noodle mise en place will look when you begin to stir fry. What ingredients will you need? tools? Remember that the noodles are Stir Fired - that means dividing MEP into 4 batches for firing for family meal and through-out service.
Station 4 - You will get 8 small Cornish hens. Make your liquid early, make sure it's very flavorful. choose the right sized pan to cook them in - a rondo just big enough to fit the hens. Hens must be poached between 165-180F - no boiling! Get rice to stuff your hens from the sous chefs, they will rinse and soak it, you need to par-cook it. Make the your poaching liquid,par cook the rice, cool and mix with other ingredients, stuff and truss hens, start cooking them by 9:30. While hens are cooking, make poached garlic heads and other garnishes. It works best to poach the hens on top of the regular range and, when they hit 165F internal temp, hold them in a water bath in a wok of hot water. You can set up your plates, utensils, and garnishes next to that wok and plate from there - draw a complete diagram of how this station will look for service, use the wok closest to the Chinese Oven to hot-hold your pot of Hens and use that as the focal point of your station, use a tray stand and the work table across the isle for the rest of your mise en place. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. Do this early. Pickled ginger recipe is in the Japanese section. Make it on either Day 4 OR Day 5 - but make sure it gets made.
Station 5- You will be sharing the grill with Station 6, space will be tight. You will be grilling thin pieces of marinated beef and plating them ala minute onto 12" round plates with rice, a small ramekin of Korean pepper sauce, scallion salad, and placing 3 pieces of beef onto leaves of cabbage lined with shiso leaves. Make enough Red Pepper Sauce to share with Station 6 - they will need about 8 oz. Since you'll be plating from the grill station, set up a chaffing dish to hold your rice. You can share this chaffing dish with station 6 -1/2 hotel pan for your rice - 1/2 hotel pan for their "mixed grains". Draw a diagram of what your station will look like - where everything will be - and a picture of what you imagine the plate will look like so I can help you adjust in the morning. Be as detailed as possible with your drawing - label everything so I can see how you think. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. Do this early.
Station 6 - You will be plating from your station. the recipes are all pretty detailed and the videos are accurate, except, when making the pancakes, you will use a flat griddle set over the left side of the grill instead of the cast iron pan shown in the video. Since you'll be plating from your station, set up a chaffing dish to hold your "mixed grains". The rice you need for this will come from the sous chefs, they are soaking enough for everyone. . You can share this chaffing dish with station 5 -1/2 hotel pan for your grains - 1/2 hotel pan for their rice.
See station 5 instructions above so you know how you are expected to share table and grill space.
Please try to consolidate your questions into 1 post. I understand that there will always be times when you need to add something on later, but receiving 4 or 5 separate posts from the same person takes a lot of my time and does not display organization on your parts. Below are some photos that might help you visualize things.
Sous chefs:
Set up on Station 5 for a "Kim Chi and Panchan Sampler Plate" Similar to the dim sum plate today, but all room-temp items, so they can actually be plated ahead and held on sheet trays if you have the time. The set up should look like this:
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| From Korean Menu Day 4 |
and the finished plate should look like this:
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| From Korean Menu Day 4 |
Sous chefs will only need to draw a diagram for the salad/kimchi station and the steam table. The steam table set up will be minimal - only the Rice, the Stir Fried Noodles, and the Braised Short Ribs will go there. All other items will be plated from the stations producing them. Steam table looks like this:
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| From Korean Menu Day 4 |
Spicy Beef Soup - broth is already made and you can add white beef stock to it if you need to, and beef is already cooked. Make sure we have enough for 2 days - we make the same soup both days this menu, talk to me if you don't have enough broth or meat on Day 4 so we can order more for Day 5.
Rice - Medium Grain rice. The tracking schedule says to make 12 cups, but you should make 16. Teams 4 + 6 will need rice, they will use some of the stuff that you soak.This needs to be soaked for one hour before cooking, other wise, treat it like the Chinese rice. The result will be a lot more sticky than the Chinese rice - so don't freak out when you see it. You still have to fluff it and rest it.
Salads/Kimchi - This will be a 6" round plate like we used for the Dim Sum, with small portions of each item on the plate - a "sampler".
Sous Chefs should make the daikon salad and delegate the spinach salad and soy bean sprout salad to teams 2+4, 1x the recipe for each salad. Team 5 should make the scallion salad - 3x the recipe for that with the expectation that 1/2 will go on the salad/kimchi plate and the other 1/2 will be served with their grilled beef.
The Kimchi is already made and in the cooler. Last class made it for you and you'll make it for the next class. There should be cucumber, radish, and cabbage kimchi in the cooler. The teams assigned to "set" the kimchi will take some out, allow me to show them how to cut/prep it for service. All salads and Kimchis should be in individual 1/6th pans, together on one sheet tray, ready to plate by 10:30. They can be plated ahead and held at room temperature without suffering in quality.
Station 2 - Half of the short ribs coming from the meat room are for you and the other half for team 5. Let T5 have the most meaty ones. the recipe on this dish works well, all you need from me is a demo on how to cut them - it varies from week to week, depending on the ribs, so ask first thing in the morning. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. Do this early.
Miso pickles - the recipe is in the Japanese section, if you don't have time on Day 4, it can be done on Day 5 - BUT IT MUST BE DONE.
Station 3 - Be prepared to make both the trout and the glass noodles. A solid time line, ingredient list, and equipment list will be an important part of your job., you have two different entrees to set up stations and coordinate service for. You take care of ALL MEP for the trout and Glass noodles. Be ready to plate fish from the fry area, cooking the fish ala minute during service. Make sure to watch the video on fish fabrication and to draw a complete and detailed physical diagram of how your fry station will be set up. Show where everything will be in place and label each item. The trout is served on an oval plate, make sure you have them on the fry station. The noodles served from the steam table in a deep noodle bowl, have a separate diagram for how your noodle mise en place will look when you begin to stir fry. What ingredients will you need? tools? Remember that the noodles are Stir Fired - that means dividing MEP into 4 batches for firing for family meal and through-out service.
Station 4 - You will get 8 small Cornish hens. Make your liquid early, make sure it's very flavorful. choose the right sized pan to cook them in - a rondo just big enough to fit the hens. Hens must be poached between 165-180F - no boiling! Get rice to stuff your hens from the sous chefs, they will rinse and soak it, you need to par-cook it. Make the your poaching liquid,par cook the rice, cool and mix with other ingredients, stuff and truss hens, start cooking them by 9:30. While hens are cooking, make poached garlic heads and other garnishes. It works best to poach the hens on top of the regular range and, when they hit 165F internal temp, hold them in a water bath in a wok of hot water. You can set up your plates, utensils, and garnishes next to that wok and plate from there - draw a complete diagram of how this station will look for service, use the wok closest to the Chinese Oven to hot-hold your pot of Hens and use that as the focal point of your station, use a tray stand and the work table across the isle for the rest of your mise en place. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. Do this early. Pickled ginger recipe is in the Japanese section. Make it on either Day 4 OR Day 5 - but make sure it gets made.
Station 5- You will be sharing the grill with Station 6, space will be tight. You will be grilling thin pieces of marinated beef and plating them ala minute onto 12" round plates with rice, a small ramekin of Korean pepper sauce, scallion salad, and placing 3 pieces of beef onto leaves of cabbage lined with shiso leaves. Make enough Red Pepper Sauce to share with Station 6 - they will need about 8 oz. Since you'll be plating from the grill station, set up a chaffing dish to hold your rice. You can share this chaffing dish with station 6 -1/2 hotel pan for your rice - 1/2 hotel pan for their "mixed grains". Draw a diagram of what your station will look like - where everything will be - and a picture of what you imagine the plate will look like so I can help you adjust in the morning. Be as detailed as possible with your drawing - label everything so I can see how you think. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. Do this early.
Station 6 - You will be plating from your station. the recipes are all pretty detailed and the videos are accurate, except, when making the pancakes, you will use a flat griddle set over the left side of the grill instead of the cast iron pan shown in the video. Since you'll be plating from your station, set up a chaffing dish to hold your "mixed grains". The rice you need for this will come from the sous chefs, they are soaking enough for everyone. . You can share this chaffing dish with station 5 -1/2 hotel pan for your grains - 1/2 hotel pan for their rice.
See station 5 instructions above so you know how you are expected to share table and grill space.
Tuesday, December 6, 2011
Day 3:
Prepping for Day 3 means being comfortable enough with the regular menu items that you can step up and add an extra item to your routine and still be on time. Everything must be ready by 10:45.
Sous Chefs - You'll need to have a new service diagram for the Dim Sum. We don't have space on the steam table, so we usually set up two chaffing dishes with sterno on table 5. Think about how you would lay it out and draw a detailed diagram with each item in place and labeled as what it is, the diagram should be well thought out for work flow - if everything is in it's place? Can one person efficiently plate fast enough to keep up with service?Two chaffing dishes with three 1/3 pans in each. You'll need a pan for the steamed dumplings, the pan-fried dumplings, the spring rolls, the ribs, and the stuffed peppers and an empty one to fill the space and keep the heat in. Everyone who comes to K1 will get a Dim Sum plate on Day 3. Presentation will be on 6" round plates with a ramekin of ginger-soy dipping sauce in the center. The five dim sum items will be positioned around the dipping sauce and a dab of spicy mustard will go on the plate next to the spring roll. Make sure that you know who will be doing what during service- figure it out ahead of time and tell the people involved what their duties are well before service, everyone will need to multi-task and hustle.
Draw a diagram of what's been described above on a six inch plate and show it to me first thing in the morning along with your station diagram so we can make sure you're on the right track.
Station 2 - Braises PLUS Steamed dumplings (Shao Mai) know which are the proper wrappers. Make sure to remember that you are responsible for each dim sum plate getting a 1 oz ramekin of the ginger soy dipping sauce (only fill each ramekin 1/2 way).
The dumplings can be steamed ahead using the wok steamer and then re-heated as needed during service. They are brought to the service line in 1/3 hotel pans.
Station 3 - Moo Shu PLUS Pan Fried Dumplings. The dough should have been made on day 2. The dough must be kept cold. As soon as it's rolled and cut, it should be stacked in single layers- with parchment paper between each layer - in a 1/2 hotel pan, covered and kept in the cooler. After they are shaped and filled, they should be held in similar fashion. When brought to the cooking line, the pan containing the dumplings should be nested on another pan of ice. If these dumplings become warm before cooking they stick like crazy and are very difficult to work with.
Station 4- Spring rolls - filling should be made and cooked on Day 2, rolls filled on Day 3 . There's an extra recipe for a different spring roll available, if you're ahead and want to take on something extra, ask Chef. Once they are rolled, they should be kept cold - layered between parchment paper sheets in a 1/2 hotel pan. Set up a proper fry station and fry them in batches as needed for service. Remember - you're responsible for the spicy mustard that's served with them.
Station 5- Ribs may be put in Chinese oven with the Roasts early in the day. When they are cooked through you can cut them and hot-hold them, covered, until service. Bring them to the line in a deep 1/3 pan.
Station 6- In addition to the Grandmother's bean curd, you'll need to fill, cook, and finish the stuffed peppers. They can all be steamed ahead and held at room temp - covered - for service. At service they should be sauteed in small batches as needed, 15-20 at a time, and brought to the service line in a 1/3 pan.
Prepping for Day 3 means being comfortable enough with the regular menu items that you can step up and add an extra item to your routine and still be on time. Everything must be ready by 10:45.
Sous Chefs - You'll need to have a new service diagram for the Dim Sum. We don't have space on the steam table, so we usually set up two chaffing dishes with sterno on table 5. Think about how you would lay it out and draw a detailed diagram with each item in place and labeled as what it is, the diagram should be well thought out for work flow - if everything is in it's place? Can one person efficiently plate fast enough to keep up with service?Two chaffing dishes with three 1/3 pans in each. You'll need a pan for the steamed dumplings, the pan-fried dumplings, the spring rolls, the ribs, and the stuffed peppers and an empty one to fill the space and keep the heat in. Everyone who comes to K1 will get a Dim Sum plate on Day 3. Presentation will be on 6" round plates with a ramekin of ginger-soy dipping sauce in the center. The five dim sum items will be positioned around the dipping sauce and a dab of spicy mustard will go on the plate next to the spring roll. Make sure that you know who will be doing what during service- figure it out ahead of time and tell the people involved what their duties are well before service, everyone will need to multi-task and hustle.
Draw a diagram of what's been described above on a six inch plate and show it to me first thing in the morning along with your station diagram so we can make sure you're on the right track.
Station 2 - Braises PLUS Steamed dumplings (Shao Mai) know which are the proper wrappers. Make sure to remember that you are responsible for each dim sum plate getting a 1 oz ramekin of the ginger soy dipping sauce (only fill each ramekin 1/2 way).
The dumplings can be steamed ahead using the wok steamer and then re-heated as needed during service. They are brought to the service line in 1/3 hotel pans.
Station 3 - Moo Shu PLUS Pan Fried Dumplings. The dough should have been made on day 2. The dough must be kept cold. As soon as it's rolled and cut, it should be stacked in single layers- with parchment paper between each layer - in a 1/2 hotel pan, covered and kept in the cooler. After they are shaped and filled, they should be held in similar fashion. When brought to the cooking line, the pan containing the dumplings should be nested on another pan of ice. If these dumplings become warm before cooking they stick like crazy and are very difficult to work with.
Station 4- Spring rolls - filling should be made and cooked on Day 2, rolls filled on Day 3 . There's an extra recipe for a different spring roll available, if you're ahead and want to take on something extra, ask Chef. Once they are rolled, they should be kept cold - layered between parchment paper sheets in a 1/2 hotel pan. Set up a proper fry station and fry them in batches as needed for service. Remember - you're responsible for the spicy mustard that's served with them.
Station 5- Ribs may be put in Chinese oven with the Roasts early in the day. When they are cooked through you can cut them and hot-hold them, covered, until service. Bring them to the line in a deep 1/3 pan.
Station 6- In addition to the Grandmother's bean curd, you'll need to fill, cook, and finish the stuffed peppers. They can all be steamed ahead and held at room temp - covered - for service. At service they should be sauteed in small batches as needed, 15-20 at a time, and brought to the service line in a 1/3 pan.
Monday, December 5, 2011
Day 2
Sorry for the late posting, a minor emergency at home took away my time.
Please read below, I'll fill in details tomorrow if you need them. I'll acccept questions until 10:30 pm Tonight.
Day 2 requires that you know the Day 1 menu and set up PLUS add new items to the line and prep for Day 3. Please be sure to go over your successes and mistakes from Day 1, learn and move ahead, and to use what you learned today to prep for Days 2 + 3 with better planning and more confidence.
Sous Chefs: Remember that the diagram for Day2 will be different from the one I gave you for Day 1 and that it's up to you to design a layout that makes sense. Give it your best effort and show me the results first thing in the morning so I can help you figure out mistakes before it's too close to service.
Class Tasting - Everyone should bring the Tasting Sheet From the China Section of the Course Guide.
Please read below, I'll fill in details tomorrow if you need them. I'll acccept questions until 10:30 pm Tonight.
Day 2 requires that you know the Day 1 menu and set up PLUS add new items to the line and prep for Day 3. Please be sure to go over your successes and mistakes from Day 1, learn and move ahead, and to use what you learned today to prep for Days 2 + 3 with better planning and more confidence.
Sous Chefs: Remember that the diagram for Day2 will be different from the one I gave you for Day 1 and that it's up to you to design a layout that makes sense. Give it your best effort and show me the results first thing in the morning so I can help you figure out mistakes before it's too close to service.
Class Tasting - Everyone should bring the Tasting Sheet From the China Section of the Course Guide.
Team 6- Here's a photo of what the tasting tray for Day 2 should look like if you follow the sheet. 17 items in all, whole pieces of things that would be cut up or re-hydrated for tasting (just so you can see both forms). Chef should walk you through each item, giving a short explanation and allowing you time to taste each one. If you clean up fast - before 12:30 - it can be done in the kitchen, otherwise, take it upstairs to Lecture room 458. Make 1 tray for each 3-4 students. If you have 17 students, make 5 identical trays for them to share.
When tasting is done, please cover and wrap remains - as in second photo - and store in AM cooler. We can use this to review for tests later in the cycle.
Everybody else: Make sure you know what you're supposed to be prepping ahead for Day 3 and that IT ALL GETS DONE. The reason it was assigned as prep a day ahead is because you will be in the weeds on Day 3 if you have to start from scratch. Let me know if you need clarification on any points.
When tasting is done, please cover and wrap remains - as in second photo - and store in AM cooler. We can use this to review for tests later in the cycle.
Everybody else: Make sure you know what you're supposed to be prepping ahead for Day 3 and that IT ALL GETS DONE. The reason it was assigned as prep a day ahead is because you will be in the weeds on Day 3 if you have to start from scratch. Let me know if you need clarification on any points.
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| From Day 1 K1 China |
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