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Adventures In The Culinary Underbelly
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Don't eat fish at a restaurant on Monday. It was orderd on Thurs for Fri delivery, and so caught on Thurs at very latest. It's 4 or 5 days old and it's been sitting at the back of a reach-in fridge in amongst chicken and lamb.
Your body isn't a temple, it's an amusement park: enjoy the ride.
Most indispensible object in kitchen is a couple of squeeze bottles.
Mask bottom of plate with an emulsified butter sauce, then run a couple of concentric rings of darker sauce around the plate, then drag a toothpick through the rings. Use sim tech to swirl choc or rasperry sauce thru creme anglais.
Mandolin to cut veges - vertically held slicer.
Non stick saute pan. Never wash it - just wipe it clean.
At a restaurant you're going to be eating a ton of butter. In prof kitchen it's the first and last thing into the pan. Saute in a mix of butter and oil for nice brown caramelized colour, and finish nearly every sauce with it, which is why rest sauce tastes richer and creamier than yours does.
"Life is full of uncertainty outside the kitchen doors. What's so comforting is that inside the kitchen everything runs on schedule, there's a neat hierachy, it's a world where absolute order rules. At the end of the evening you know exactly how well you did: 280 dinners, only one plate returned."
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