hello chef, the Spicy beef soup from friday used all of our broth that was made on thursday i was told we have more bone in the reach in and i am planning on making more broth early on in the morning but my question to you is about the meat do you know if we have any meat for the spicy beef soup in the reach in? also the kimchi how early should we salt the cabbage to let it sit because i know in the video it says to let it sit for a couple hours. should that be the first thing we do when we walk into the kitchen after we get the orders and everything squared away?
I asked your team to save half of the meat for Friday and the other half for Monday, if you did that, we have meat. As far as the stock is concerned - just order what you need from the store room on a supplemental first thing in the morning. Kimchi should be salted as early as possible - each team assigned to make it should check with me on how to cut and salt the veg.
hello chef,
ReplyDeletethe Spicy beef soup from friday used all of our broth that was made on thursday i was told we have more bone in the reach in and i am planning on making more broth early on in the morning but my question to you is about the meat do you know if we have any meat for the spicy beef soup in the reach in?
also the kimchi how early should we salt the cabbage to let it sit because i know in the video it says to let it sit for a couple hours. should that be the first thing we do when we walk into the kitchen after we get the orders and everything squared away?
I asked your team to save half of the meat for Friday and the other half for Monday, if you did that, we have meat. As far as the stock is concerned - just order what you need from the store room on a supplemental first thing in the morning. Kimchi should be salted as early as possible - each team assigned to make it should check with me on how to cut and salt the veg.
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