Station 5 would like to know if the sous chefs would mind making 10 extra portions of the steamed rice? Or if you felt your amount today could cover the 10 portions we need for the BIBIMBAP dish.
Also TEAM 6- We were wondering if you would make the red pepper sauce today that we shared. If you don't feel you have time we can discuss, but just wanted to check and see. The amount was a bit of a stretch today and we need an extra 10 oz for the BIBIMBAP dish so we were thinking original recipe x5. Let me know what you think.
Our team will be on station 6 for Japan days (Vegetable Harvest). I was wondering if it would be acceptable to make the Vegetarian Dashi and Miso Sauce tomorrow? Could we also make the wasabi ahead of time?
This is exactly the way I was hoping it would work...you are collaborating, answering each other and then, asking me for clarification...if you keep this up and clue the others in , it can be an on-line seminar/master's level lab course. YOU all can make this the best class on campus.
Cindy - those items are best made/used as fresh as possible. The best way to prep ahead in this case is to make "kits"...lay out all of the ingredients on a small tray, wrap tightly and put n the cooler. If you know the method, its less than 30 minutes work to put it together on Monday.Talk to me about wasabi. I want you to know how to use the canned powder, but also how to use the very expensive fresh stuff.
Hi Team,
ReplyDeleteStation 5 would like to know if the sous chefs would mind making 10 extra portions of the steamed rice? Or if you felt your amount today could cover the 10 portions we need for the BIBIMBAP dish.
Also TEAM 6-
We were wondering if you would make the red pepper sauce today that we shared. If you don't feel you have time we can discuss, but just wanted to check and see. The amount was a bit of a stretch today and we need an extra 10 oz for the BIBIMBAP dish so we were thinking original recipe x5. Let me know what you think.
Thanks,
Lea, Oscar and Eleanor
Team 5
ReplyDeletei dont think it would be any problem. one of use will make it tomorrow. i think that 5x's the recipe will be fine for both of us.
Kelsey
Hi Eleanor,
ReplyDeleteWe can make an extra 10 portions of rice.
Chef:
Our team will be on station 6 for Japan days (Vegetable Harvest). I was wondering if it would be acceptable to make the Vegetarian Dashi and Miso Sauce tomorrow? Could we also make the wasabi ahead of time?
Thanks,
Cindy
This is exactly the way I was hoping it would work...you are collaborating, answering each other and then, asking me for clarification...if you keep this up and clue the others in , it can be an on-line seminar/master's level lab course. YOU all can make this the best class on campus.
ReplyDeleteCindy - those items are best made/used as fresh as possible. The best way to prep ahead in this case is to make "kits"...lay out all of the ingredients on a small tray, wrap tightly and put n the cooler. If you know the method, its less than 30 minutes work to put it together on Monday.Talk to me about wasabi. I want you to know how to use the canned powder, but also how to use the very expensive fresh stuff.