Just a few quick questions about the Kalbi Jim. How much do you want me to make tomorrow and do you want me to add the slurry before family meal or after? I only ask that because while reading, the text had mentioned a possibility of compromosing quality if left on a steam table for a while with the slurry in a sauce.
That's good research on the slurry, But in this case, the sauce won't be on the steam table long enough to degrade.You'll probably be ready to thicken it by about 10:30 and it'll hold up long enough to get through service.
You'll get about the same amount of beef tomorrow - it should be enough to serve 10 portions of 2 pieces each. Once we actually count the ribs, we;ll make a decision on how many to serve and how many to hold back for family meal.
This isn't a question, but I asked around as to why the rice cakes were splitting. I'm getting a general consensus that (1) the rice cakes weren't of good quality (2) they were frozen too long. I think it sucks out the moisture from the rice cakes, so much that soaking them in water doesn't help. I'm wondering if sticking them in the steamer for a bit before using them would prevent it?
It's almost definitely because they were frozen (probably too long) and we rushed the thawing, but I wouldn't be surprised if there is higher quality brand on the market. If anyone can suggest a brand they trust, I can try to source it . I had Steve cook some in boiling water before using them for his skewers and they worked much better. Steaming is a good idea, we'll try that tomorrow - thanks.
Can I make hodduk tomorrow? They are yeast-leavened dough filled with cinnamon sugar and griddled on a well-oiled pan. I'm pretty sure all the ingredients are already available in the kitchen.
Chef,
ReplyDeleteJust a few quick questions about the Kalbi Jim. How much do you want me to make tomorrow and do you want me to add the slurry before family meal or after? I only ask that because while reading, the text had mentioned a possibility of compromosing quality if left on a steam table for a while with the slurry in a sauce.
Thank You,
Kayla
That's good research on the slurry, But in this case, the sauce won't be on the steam table long enough to degrade.You'll probably be ready to thicken it by about 10:30 and it'll hold up long enough to get through service.
DeleteYou'll get about the same amount of beef tomorrow - it should be enough to serve 10 portions of 2 pieces each. Once we actually count the ribs, we;ll make a decision on how many to serve and how many to hold back for family meal.
Hi, chef!
ReplyDeleteThis isn't a question, but I asked around as to why the rice cakes were splitting. I'm getting a general consensus that (1) the rice cakes weren't of good quality (2) they were frozen too long. I think it sucks out the moisture from the rice cakes, so much that soaking them in water doesn't help. I'm wondering if sticking them in the steamer for a bit before using them would prevent it?
It's almost definitely because they were frozen (probably too long) and we rushed the thawing, but I wouldn't be surprised if there is higher quality brand on the market. If anyone can suggest a brand they trust, I can try to source it . I had Steve cook some in boiling water before using them for his skewers and they worked much better. Steaming is a good idea, we'll try that tomorrow - thanks.
DeleteChef,
ReplyDeleteCan I make hodduk tomorrow? They are yeast-leavened dough filled with cinnamon sugar and griddled on a well-oiled pan. I'm pretty sure all the ingredients are already available in the kitchen.
Yes, but can we make some tea - maybe barley - to accompany?
ReplyDelete