Space to post questions and comments for Day 2 - January 4
I will update the information from today and add information for Day 2 from home, ran out of time here. If you have any questions, feel free to post now - I'll answer asap- mot likely between 8-8:30, maybe before. Thanks
I am student #14-Lynn Wolsted. You assigned me to the Sichuan peppercorn bread on top of the chicken wings dish. I am curious as to when you would like me to fire the rolled and formed dough? I know that other students need to use the cast iron pans, such as the mushu dish. Can I fire the bread and keep it warm in a low oven before service? How long will it hold for?
I am also wondering if you would like me to double the recipe? It only yields 16 rounds.-Would you like there to be some for family meal as well?
Regarding the extra marinade: Would you like me to serve it in small ramakins like the dipping sauces for the dim sum plate or would you prefer that I dab a little on like the mustard was for the dumplings?
Glad to interact, no problem. There are ways to hold the bread warm and soft, let me know when you;re ready to fire them and well work out a plan that fits your timing. Make only 1x the recipe. We can modify the number of portions by modifying the size of each piece.The dipping sauce should be in a ramekin - but let's taste it to make sure it make a good dip - not just a good marinade. We may tweak it a bit if we have to.
Are red rice wine lees the solids from the mixture you showed us in class today? And I remember that the mixture was pretty firm and that it didn't have any liquid (red rice wine). How should I go about separating the lees from the liquid?
Before we left today, I put the entire mixture in a cheese cloth to allow the "wine" to drain away from the lees. Hopefully we get enough wine from the extraction - if not, we'll make a substitution. This is am experiment - if it doesn't work perfectly, we'll both learn from it.
I am student #5, Kayla, and I was wondering if you wanted me to griddle all of the mooshu pancakes at the same time, or if you want me to do them in batches? If you want them all done at once, do you want them fired between family meal and service? Also, I just wanted to verify that you still want me to do a full recipe of the pancakes and a half recipe (4#) of the tangerine chicken.
Get together with Lynn and speak to me first thing in the morning, both of you will use the griddles/pans - we need to discuss a schedule. Pancakes - full recipe - at least 36 pancakes Chicken - Yes - 1/2 recipe
Hello Chef, I am Student #6 and in charge of the tasting tomorrow. I am a little confused on how the tasting is supposed to go. I printed off the Unit 1 Tasting chart off of the course guide. For the assortment of different rices am i supposed to cook them or is that just going to be for visual? If we have to cook the different rices how much of each? And also for ingredients like star anise and small red chilies are we supposed to prepare those in a way for tasting them?
Also I just wanted to clarify seeing as the other person on the cold station didn't show up to class you asked me to drop the seaweed salad and replace it with the cucumber green bean starch noodle salad.
The rices are just for visuals - dont cook. It's much easier to just see me first thing in the morning for an explanation. Don't sweat it - except that it's time consuming to assemble. I'll help you rally some assistants.
Salads - still do the two that I requested. thanks
I am #7-Katie Ritter, quick question, would you like me to still do 1/2 the recipe (sauce and veg) for the Tangerine Chicken. Or can I do full recipe of sauce, because i noticed that the sauce had only about a quarter left, will there be enough for a third batch?
I am Alisandro Serna, student number #10 responsible for the Mapo Dofu. I was wondering if I should have that completely cooked by 10:30 like your earlier posts says and just keep it hot until service? Also, I was wondering what you would like the soup for day 3 to be.
I started looking over recipes for Korea, Day 1. I am on cucumber kimchi and spinach salad. My question is is the cucumber and daikon salad the one I use for that or is there a separate recipe I missed?
On Moodle there is a generic "Vegetable Kimchi" recipe. If you look at it, you'll see that the technique applies to most vegetables - including cucumber. The "Cucumber and Daikon Salad" is also assigned to you, they are two separate recipes.
Good evening Chef Pardus,
ReplyDeleteI am student #14-Lynn Wolsted. You assigned me to the Sichuan peppercorn bread on top of the chicken wings dish. I am curious as to when you would like me to fire the rolled and formed dough? I know that other students need to use the cast iron pans, such as the mushu dish. Can I fire the bread and keep it warm in a low oven before service? How long will it hold for?
I am also wondering if you would like me to double the recipe? It only yields 16 rounds.-Would you like there to be some for family meal as well?
Regarding the extra marinade: Would you like me to serve it in small ramakins like the dipping sauces for the dim sum plate or would you prefer that I dab a little on like the mustard was for the dumplings?
Sorry for all the questions!
Thank you,
Lynn
Glad to interact, no problem. There are ways to hold the bread warm and soft, let me know when you;re ready to fire them and well work out a plan that fits your timing. Make only 1x the recipe. We can modify the number of portions by modifying the size of each piece.The dipping sauce should be in a ramekin - but let's taste it to make sure it make a good dip - not just a good marinade. We may tweak it a bit if we have to.
DeleteHi, chef!
ReplyDeleteThis is Agatha Wuh. Even though I'm no longer making wonton soup, should I still make 8 cups of rice for tomorrow?
Thank you!
Yes - we need the rice. The Chicken dish is in place of the soup
DeleteOne more thing, chef!
ReplyDeleteAre red rice wine lees the solids from the mixture you showed us in class today? And I remember that the mixture was pretty firm and that it didn't have any liquid (red rice wine). How should I go about separating the lees from the liquid?
Thank you!
Before we left today, I put the entire mixture in a cheese cloth to allow the "wine" to drain away from the lees. Hopefully we get enough wine from the extraction - if not, we'll make a substitution. This is am experiment - if it doesn't work perfectly, we'll both learn from it.
DeleteHello Chef,
ReplyDeleteI am student #5, Kayla, and I was wondering if you wanted me to griddle all of the mooshu pancakes at the same time, or if you want me to do them in batches? If you want them all done at once, do you want them fired between family meal and service? Also, I just wanted to verify that you still want me to do a full recipe of the pancakes and a half recipe (4#) of the tangerine chicken.
Thank You,
Kayla Reed
Get together with Lynn and speak to me first thing in the morning, both of you will use the griddles/pans - we need to discuss a schedule.
DeletePancakes - full recipe - at least 36 pancakes
Chicken - Yes - 1/2 recipe
Hello Chef,
ReplyDeleteI am Student #6 and in charge of the tasting tomorrow. I am a little confused on how the tasting is supposed to go. I printed off the Unit 1 Tasting chart off of the course guide. For the assortment of different rices am i supposed to cook them or is that just going to be for visual? If we have to cook the different rices how much of each? And also for ingredients like star anise and small red chilies are we supposed to prepare those in a way for tasting them?
Also I just wanted to clarify seeing as the other person on the cold station didn't show up to class you asked me to drop the seaweed salad and replace it with the cucumber green bean starch noodle salad.
Thank You,
William Ripley
The rices are just for visuals - dont cook. It's much easier to just see me first thing in the morning for an explanation. Don't sweat it - except that it's time consuming to assemble. I'll help you rally some assistants.
DeleteSalads - still do the two that I requested. thanks
Evening Chef,
ReplyDeleteI am #7-Katie Ritter, quick question, would you like me to still do 1/2 the recipe (sauce and veg) for the Tangerine Chicken. Or can I do full recipe of sauce, because i noticed that the sauce had only about a quarter left, will there be enough for a third batch?
Thank You,
Katie
I really only need you to do a small batch for family meal and 10 portions for service. Stick with the plan and we'll be fine. Thanks for asking
DeleteHello Chef,
ReplyDeleteI am Alisandro Serna, student number #10 responsible for the Mapo Dofu. I was wondering if I should have that completely cooked by 10:30 like your earlier posts says and just keep it hot until service? Also, I was wondering what you would like the soup for day 3 to be.
Thanks,
Alisandro Serna
Mapo Dofu - yes, all finished and hot held by 10:30. Day 3 soup - let's talk in the morning and see what we have on hand.
DeleteChef,
ReplyDeleteI started looking over recipes for Korea, Day 1. I am on cucumber kimchi and spinach salad. My question is is the cucumber and daikon salad the one I use for that or is there a separate recipe I missed?
Thank You,
Katie
On Moodle there is a generic "Vegetable Kimchi" recipe. If you look at it, you'll see that the technique applies to most vegetables - including cucumber. The "Cucumber and Daikon Salad" is also assigned to you, they are two separate recipes.
ReplyDeleteSo I am doing the Spinach Salad, the Cucumber and Daikon Salad and the Cucumber Kimchi? On moodle it just says Spinach salad and Kimchi.
ReplyDelete