|
|
e
|
 |
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
Who just had all his friends over for a big birthday bash! ;-D ;-D ;-D But I didn't. Instead I just got off work at my first gig as a professional chef. IT WAS SO COOL!!!::-) ;-D  It was just dumb luck, but I was one of the very few students that got to actually cook anything. Mostly the students just plate food or do prep work. But I was assigned to do hot appetizers with two other students. The chef said that normally he would have a chef doing the cooking and students would only be plating, but his chef couldn't make it tonight. So he gave us the responsibility. The other two students weren't to sure of what they were supposed to do, so even though I had less experience, I just took over. We had this huge open flame oven and the chef showed us how to cook the appetizers, then left us to our own devices. We had marinated beef kabobs, chicken kabobs, fried shrimp, and of course, the famous Wolfgang Puck pizzas. Everything was already assembled, we only had to cook it, then plate it. But that was a huge responsibility for students to get. The chef was very pleased with our work. We prepared appetizers for 650 people. Afterward came the really hard part. We had to plate 650 entrees. The chef formed us into 6 lines of four students in each line. Each of us had one responsibility. One put the mashed potoatoes on the plate, another, the veggies (that was me), another the fillet mignons, and finally one topped the dish with broiled shrimp before sneding it to a chef for the sauce and to service. Between our 6 lines, we plated 650 entrees in 15 minutes. WOW!  Unfortunately, the whole job only lasted 3 hours and 15 minutes. It was over Waaaayy toooo soon. :'-( :'-( I figured that I made just enough money to pay for parking and gas and to stop for a beer to celebrate on the way home.  I'm hoping that I can get another gig next weekend.
Think good thoughts,
e
|
|
|
|
|
|
|
|
|
Sooo cool indeed!
WHEEEEEEEEEEE!!!!!!::-)
"Always forgive your enemies...nothing annoys them quite so much." Oscar Wilde
|
|
|
|
|
|
|
|
timmy
|
 |
Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13800
|
|
|
I siuppose we'll have to get you one, then 
Seriously, it sounds like hard work. But it's damned good training!
"Broiled". What is "broiled"?
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
|
|
|
|
|
|
|
|
|
I knew you would do well. Sounds like you had alot of fun doing it as well. That's just awsome.
Big hug and kiss,
Kevin
"Be excellent to each other, and, party on dudes"!
|
|
|
|
|
|
|
|
|
e... way to go !!!!!!!!! Isn't it great when everything works out just right, and you have a major influence in it???
Here are ***** (((((((((((((((((HUGE HUGS))))))))))))))))) ****** for you... and keep up the great (and fun) work !!!!!!!!!
BamBam
Celebrate your life... embrace your love... Become intimate with your place in forever !!!
|
|
|
|
|
|
|
|
e
|
|
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
Broiling is much like grilling, only upside down. Both are dry cooking methods (meaning that they don't utilize liquid in the cooking process). In grilling, the product is cooked quickly over an open flame. In broiling, it is cooked UNDER the flame. Both use high heat and cook food quickly. Therefore it is important to broil only tender cuts of meat (or fish, poultry, or veggies) that will cook quickly. Generally, foods that are broiled would be cut thin (an inch thek or less). Steaks, chops, and fish are commonly broiled as the high heat provides rapid browning (the caramelization of surface sugars) while allowing the product to cook through slighty and remain moist and tender.
The cut of beef that in the US is called "London Broil" is actually a very poor piece of meat for broiling as it is rather tough and should therefore undergo a slower, moist cooking method such as braising in order to break down the proteins and connective tissues and make them more tender.
Most home ovens have "broil" as the highest setting in the oven. To broil at home, place the oven rack as close to the top of the oven as it will go, then crank up the heat. You should leave the oven door open just a little so steam can escape as moisture will interfere with the browning process. Keep an eye on it, though. For a nice thick juicy steak you will only need 5 to 7 minutes per side and just as in grilling, it could catch fire.  )
Think good thoughts,
e
|
|
|
|
|
|
|
|
e
|
|
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
I'm still beaming this morning. I even woke up early after going to bed late because I couldn't stand being in bed any longer. I'll be doing some home cooking today. I'm making Pumpkin soup, turkey, potatoes, and maybe even some bread for dinner. I'm starting to find that I can have fun in my home kitchen while prscticing the techniques I'm learning in school. I had to fabricate the turkey (cut it up) and will be roasting the pieces just like we did the chickens in class. I made stock from the bones and will use that to make the sauce. I also used some of the stock for the pumpkin soup. I'll tourne (a very difficult, seven sided cut) the potatoes and maybe some carrots. The only part of dinner that won't include a technique that I learned in school will be the bread (baking is next term).
Think good thoughts,
e
|
|
|
|
|
|
|
|
timmy
|
|
Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13800
|
|
|
AH! We use the universal word "grill" for flame above or below. Domestic cookers have no facility for "Flame below.
We broil much of our food, in a pan, heat above, usinmg good olive oil. Yummy
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
|
|
|
|
|
|
|
|
|
Can you explain it?
I love turkey, Kevy does too. Homework can be fun can't it.
One is the lonliest number.
|
|
|
|
|
|
|
|
e
|
|
On fire! |
Location: currently So Cal
Registered: May 2002
Messages: 1179
|
|
|
Tourne is a French word meaning "to turn" in English. In the culinary world, it is a knife cut that is rather difficult. The finished product will have a shape similar to an American football, but will be 7 sided. The standard tourne is 2 inches long with a diameter of 3/4 inch through the center and about 1/8 inch on either end. It will look something like this (). The knife used to make the cut is called a tourne or birdsbeak knife and is about the size of a paring knife, but is curved. Don't know if that helps any, though.
Think good thoughts,
e
|
|
|
|
|
|
|
|
|
Yupper. It does. As a matter of fact I have a few of those knives. I always wondered why they were shaped like that.
One is the lonliest number.
|
|
|
|
|
Goto Forum:
|
] 
A Place of Safety
Search
Help
Register
Login
Home
WAAAaaaHooooo! I feel like a little boy 
Congrats e! 
Re: WAAAaaaHooooo! I feel like a little boy 
