Sous Chefs: Remeber that the diagram for Day2 will 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 Fro 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 12:45 - it can be done in the kitchen, otherwise, take it upstairs to Lecture room 455. Make 1 tray for each 3-4 students. If you have 12 students, make 3 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 |
Dear Chef - Station Six
ReplyDelete-- Tomorrow I am in charge of the stuffing for the pepper dish being served on Thursday. The first step in the procedure is to put the shrimp, egg whites, cornstarch, salt and sugar into a bowl and let chill for one hour. Should i whisk the egg whites to a foamy consistency first, than add the rest of the ingredients or just but it all in a bowl and coat evenly?
--- My second questions is to what extend do we prepare the peppers and how to stuff them. Since the recipe calls for chillies, I was curious if I should lay them shortly on the grill to soften them up to prevent cracking, and if seeds have to be removed. from there, should i cut the peppers and pipe them?
Thank you - Station 6
Vince - no need to froth whites, whisk lightly to break up the proteins so they mix evenly. Make only the filling. Are you watching the video demos on how to stuff and prepare the peppers?
ReplyDeleteHey there Chef,
ReplyDeleteI was doing some research on umami in dry cured ham and came across this website that might interest you: http://www.umamiinfo.com/.
Jonathan Oltz
what should be rehydrated for tasting?
ReplyDeletehello chef..
ReplyDeletei've got a couple questions for you. Team two has to make the Steamed dumpling filling for day three. In the Method section of the recipe is says to add the cilantro when adding the shrimp and chestnuts and carrots to the mixture. But, the recipe does not call for any cilantro. If so how much Cilantro would this recipe call for?
Also, should we make the ginger Soy dipping sauce tomorrow for day three.
The Shao mai wrapper for the dumplings is there anything we need to do to those tomorrow for day three? and i figured i would go ahead and ask are we doing the open face method when stuffing the dumplings on day three or the closed method
Thank you,
Andrew Johnson
Also the ginger soy recipe doesn't say how much sugar to be added
ReplyDeletethank you,
andrew johnson
Lyndsi- rehydrate the dried mushrooms, also, anything large - like ginger- should be shown whole AND in smaller pieces to taste.
ReplyDeleteAndrew - leave cilantro out - typo. Make dipping sauce on the day it will be used. Shao Mai wrappers will be frozen when they come in. Identify them and put them in the cooler to defrost over night.Do both shapes on the shao mai - pick one you like. Sugar in sauce - let's check it together tomorrow.
thank you chef
ReplyDelete