Day 7:
Look at tracking schedule and be aware of all prep that needs to be done ahead for Day 8. Once we're on track with that I have some cool stuff to play with:
Sous Chefs - I'll bring in my High Tech rice Cooker, you won't have to rinse/soak/dry the rice but you will have to rinse it and, since the machine is small, you'll have to cook and cool/season it in two batches. Make 20 Cup[s of steamed rice tomorrow - today we almost ran out and tomorrow may be busier if school's open.
Hamachi Kama - what's that? Look it up, it's delicious! We can have it for family meal Day 7 if it's grilled before 10:30 and finished in the oven by 11:00. Talk to me about prep + condiments.
Tomago - Japanese sweet "omelet" used for certain sushi applications. I'll bring recipe and pan to cook it in
Finish prepping Pork Butts and Bellies for Vietnamese menu - if it's done on Day 7 we have porky goodness on Thursday and Friday
If you have any questions, ask here.
Chef,
ReplyDeleteTomorrow in our prep, we have to soak 4 cups of sweet rice. Is there a certain amount of water to be used for soaking the sweet rice? Also, what is it being used for?
Thank you,
Garrett, Pat, and Jon
Chef, The yield for the recipe for pho broth shows a yield of 25 16 oz portions. Should this be scaled to the 40 potions needed for both days?
ReplyDeleteChef,
ReplyDeleteBecause of school being canceled tomorrow, what is the schedule going to be for Thursday and Monday?
-Garrett
Garrett - Soak the rice in enough water to cover by about 1". Thursday will be second day of Japan, Monday will be a class day. "Special Project Day" is canceled this block.
ReplyDeleteLyndsi - You'll get about 25# beef bones and 6# beef shoulder. Look in the cooler to see if there are any stray beef pieces we could use up. Blanch meat and bones, put in pot and cover with about 3" water. This usually makes enough for about 3 gallons of finished broth, which covers us for b0th days. Don't get too hung up on the "portions" in the recipe.