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| Know Your Thai Curries |
This is a very abbreviated menu so that we can cover some basic aspects of Thai cooking, learn about the cultures and flavors of South East Asia, and be ready for a modified menu on Day 11.
PLEASE - EVERY ONE - Set up your mise en place for each dish and then talk to me before you begin cooking. I'm designing this so I can use your mise en place for demos and teaching purposes, not just production.
Sous Chef Stations #1
Make only 1/4 recipe of Green papaya salad for Day 10 and plan to make 1/2 recipe on Day 11
Jasmine rice 6 cups
Soup - only 2 quarts. Plan to make 1 gallon of soup on Day 11
1 recipe house made sriracha - do not make finished dipping sauce until we all look at the sriracha together
Station 2
Chicken rice - 1 chicken + 4 cups rice
No yellow curry
Station #3 - Beef Satay, cucumber salad + Peanut Sauce. Prepare full recipe but we will cook only a small amount for class tasting today. The rest will be kept for service on Day 11
Stir fried Squid - Prepare only 1# of squid, but make 2x the spice paste recipe to use on Day 11
Station #4 - Make Jungle and Green Curry pastes full recipe but prepare only 1# of each curry today for tasting - the rest of the paste is for Day 11
Station #5 - Butcher all ducks + Marinate according to recipe.
- Make Red Curry Paste and then a small amount of red curry sauce. Bring recipe to consult with chef on amount. You will make a small amount of Red Curried duck on Day 10 and serve on Day 11.
Fish cakes - Make full recipe of fish cake mixture but cook only 10 portions for family meal, the remainder is for service on day 11.
Station 6 - Prepare Pad Thai ingredients for 4x recipe and Seafood yam for 1x full recipe but DO NOT cook it all on day 10. Talk to chef about how much to cook for family meal and how much to save for day 11 service.
You MUST prepare Pork Vindaloo Paste and Marinade for Days 12,13,14
Hello, chef. i work on station6 tomorrow and i have a few questions.
ReplyDeleteOn the tracking schedule, it says prep half recipe for seafood yam, but on the blog, it says prep everything on day10 for 11. Can i prep everything tomorrow and just cook on day11?
Also, for pad thai, do i fire to order or cook everything at once and service at steamer?
Can i prep everything ahead tomorrow or just seasoning mixture?
On the recipe, it says add cilantro sprig. So i just clean them and add the whole thing when i cook?
Thank you chef.
For the seafood yam - prep everything ahead for day 11, but we will cook and marinate a small amount for family meal on Monday. Just check with me on amounts when we arrive.
DeleteFor Pad Thai on Day 10 prepare a small amount to have for family meal. On Day 11, break MEP into 4 batches to fire as needed during service. Talk to me about that in advance, it's pretty popular and you need to stay ahead.
One more thing chef.
ReplyDeleteon the recipe of pad thai, it says ground red chili, dried.
Is this regular red chili powder? if not, which dried chili should i use to ground?
Gochugar will work just fine, and we have alot
ReplyDelete