Plan ahead, look at last block's post for Thailand, compose good questions. I'll check in on Sunday evening.
Use the tracking schedule to see where you are and where you are going. READ THE ENTIRE TRACKING SCHEDULE so you know what's happening around you.
Don't loose points for being lazy and uniformed.
Chef,
ReplyDeletePat and myself are on team 1 again. For the soup it says to chop the scallions for garnish, will we just be doing the regular bias cut scallions for this? For cooking the shrimp in the soup should we just leave to pot on the range during family and come back and cook the shrimp then put in the warmer? Is the cucumber juliennes and herbs for the salad going into the marinated lotus root just prior to service also? Do you want to be around when we add the fish sauce, salt, sugar and peppercorns tt to the soup? Thank you Chef.
Oz and Pat
Hi Chef, Im on station 3. Am i using coconut water or just water for the Massaman curry paste sauce? Thank you.
ReplyDeleteHello,
ReplyDeleteFor station 6, we are preparing the Jungle Curry for the next two days. In the recipe it calls for a mortar to make it into a paste, is there a mortar in the class or can we use a blender?
Thanks
Fernando, Claire, David
Cut long, thin bais scallions as usual. They are for garnish, the should look delicate and fit on a spoon. Your idea for finishing the shrimp just before service is a good one, go with it. The salad can be completely finished just before family meal, have all ingredients ready, quickly combine them,and plate. Yes, I'd like to help you season the soup. It's a lot more mild than most Vietnamese soups, you'll need a point of reference.
ReplyDeleteKaren - coconut water. We have fresh, young coconuts which I will demonstrate how to open.
Fernando - No mortar - use a blender. Several teams re going to be soaking chilies, have them save the chile soaking water to help puree the ingredients - but only use a VERY LITTLE at a time. ask me if unsure so that you don't end up with a paste that's too thin.