Chef Fernanda and Marc Station 3 For the moo shu pancakes, when we had talked the other day you said to just scale out all of the ingredients and put in the reach in. How many times the recipe would you like us to scale the ingredients? Also, I was wondering is it useful for us to just scale flour, because the rest of the ingredients are boiling water and cold water.
Marc - thanks. Scale out everything in a double batch in separate , labeled containers. We can talk about how to label and store things in the morning. It has to be a screw proof kit that a freaked out "Day 1 Kid" can follow without to much thinking involved. You know how it can be, let's try to put these guys on a good start. By the way - you can really step up when you want to - thanks.
Dear Chef, ---- Station Six Day 1 While reviewing and creating my recipe cards for Station Six Day 1, I developed a few questions. The very first step is to soak the bean curd in the "Liquid from re-hydrated dry shiitake." Since our recipe calls for fresh shiitake mushrooms, where or from which station will we obtain this liquid. My second question also refers to Day 1 Station Six. I recall you telling our group some ingredients such as oil will already be made or we will make them early on for the entire class. I require "Infused chili ginger oil." Will this already be made or is my group required to make it? My final question pertains to my duties for the day. I only have two recipes written down. The Bean curd and the chili ginger oil. Am I required to have the Soux chefs recipes as well. Or when I go to assist them do i just perform tasks they ask of me as say to? Thank you - Station Six
Vince - The liquid comes from soaking dried mushrooms in water. There may be some already re-hydrated in water in the cooler or you may have to soak them your self. In either case, once you get the liquid from the mushrooms, cover the mushrooms again with more water, they will release more flavor to cover you for the next day.
Infused oil you should be prepared to make on day 1. There won't be any left from the previous group.
Your cooking duties are fairly light, be aware of the sanitation paper work and supplemental ordering procedure - see new Blog post for Jan 4 - so that you can assist the sous chefs on those. Also, if you know the kitchen service set up, you'll be able to help set up for service and make the day go much more smoothly.
Discuss a plan with your partner and the sous chefs in advance - the more prepared you are, the easier the day will go.
Hey chef, wasn't sure if you checked your e-mail very often but I dropped an e-mail to your CIA e-mail. Just wanted to let you know.
ReplyDeleteThanks.
- Craig
Chef
ReplyDeleteFernanda and Marc
Station 3
For the moo shu pancakes, when we had talked the other day you said to just scale out all of the ingredients and put in the reach in. How many times the recipe would you like us to scale the ingredients? Also, I was wondering is it useful for us to just scale flour, because the rest of the ingredients are boiling water and cold water.
Marc - thanks. Scale out everything in a double batch in separate , labeled containers. We can talk about how to label and store things in the morning. It has to be a screw proof kit that a freaked out "Day 1 Kid" can follow without to much thinking involved. You know how it can be, let's try to put these guys on a good start. By the way - you can really step up when you want to - thanks.
ReplyDeleteDear Chef, ---- Station Six Day 1
ReplyDeleteWhile reviewing and creating my recipe cards for Station Six Day 1, I developed a few questions. The very first step is to soak the bean curd in the "Liquid from re-hydrated dry shiitake." Since our recipe calls for fresh shiitake mushrooms, where or from which station will we obtain this liquid.
My second question also refers to Day 1 Station Six. I recall you telling our group some ingredients such as oil will already be made or we will make them early on for the entire class. I require "Infused chili ginger oil." Will this already be made or is my group required to make it?
My final question pertains to my duties for the day. I only have two recipes written down. The Bean curd and the chili ginger oil. Am I required to have the Soux chefs recipes as well. Or when I go to assist them do i just perform tasks they ask of me as say to?
Thank you - Station Six
Vince - The liquid comes from soaking dried mushrooms in water. There may be some already re-hydrated in water in the cooler or you may have to soak them your self. In either case, once you get the liquid from the mushrooms, cover the mushrooms again with more water, they will release more flavor to cover you for the next day.
ReplyDeleteInfused oil you should be prepared to make on day 1. There won't be any left from the previous group.
Your cooking duties are fairly light, be aware of the sanitation paper work and supplemental ordering procedure - see new Blog post for Jan 4 - so that you can assist the sous chefs on those. Also, if you know the kitchen service set up, you'll be able to help set up for service and make the day go much more smoothly.
Discuss a plan with your partner and the sous chefs in advance - the more prepared you are, the easier the day will go.