Fruit platter has always been the one that is finished first when there is a buffet in anywhere. Fruits are really good and natural tasting.
Monday, February 20, 2012
Tuesday, January 31, 2012
Shallot Paste and Garlic Paste
There are some people who are allergic with some of the food and spices like garlic, onion, nuts, sugar etc.
During the opening of the hotel where I am working now, everybody are busy in preparing their stuffs. Like us in the kitchen we are busy preparing the mise en place, all the ingredients needed for cooking. We receive a notice that the owner is allergic with the garlic and onion. So during these week we are not allowed to prepare anything shallot and garlic. You can imagine food without garlic and shallot are not good tasting.
Because of this our kitchen decided to use a shallot paste, and garlic paste in our food preparation. Because with this paste we can put it on the food even after sauteing or even when your're just reheating the food.
Doing it is very easy.
1. Baked the shallot in the oven for 180' for 1 hour
2. Remove from the skin
3. Blend the peeled shallots in blender, gradually add oil.
4. Strain so we get the nice paste.
And for garlic paste
1. Boil the garlic
2. When it's soft throw the water
3. Blend the garlic in blender, gradually add oil.
4. Strain so we get the nice paste.
During the opening of the hotel where I am working now, everybody are busy in preparing their stuffs. Like us in the kitchen we are busy preparing the mise en place, all the ingredients needed for cooking. We receive a notice that the owner is allergic with the garlic and onion. So during these week we are not allowed to prepare anything shallot and garlic. You can imagine food without garlic and shallot are not good tasting.
Because of this our kitchen decided to use a shallot paste, and garlic paste in our food preparation. Because with this paste we can put it on the food even after sauteing or even when your're just reheating the food.
Doing it is very easy.
1. Baked the shallot in the oven for 180' for 1 hour
2. Remove from the skin
3. Blend the peeled shallots in blender, gradually add oil.
4. Strain so we get the nice paste.
And for garlic paste
1. Boil the garlic
2. When it's soft throw the water
3. Blend the garlic in blender, gradually add oil.
4. Strain so we get the nice paste.
Sunday, January 29, 2012
Kitchen in the morning
For three months now my schedule is always morning.
Normally I wake up at 7 am, I ask Siri to wake me up at 7 before going to sleep. I also ask her to remind me about the things I need to do for the next day. Moving out from bed is one of the most difficult challenges in the very early morning.
Anyway I always have my breakfast at the accommodation so I can go directly to the kitchen when I get to the Hotel, Because if I take my breakfast in the hotel it will take 20 minutes of my time and then I cannot work immediately.
So when I come to the kitchen I switch the lights on, I check the log book for any updates or endorsement that I need to do. Then I set up all the stuffs needed for cooking like the chopping board, knives, pots etc. switch on the burner, the oven etc. Complete setup is a must. missing small thing in the set up is a big hassle during busy operation.
When I'm done with the setup I need to check all the mise en place, I need to smell, taste change and make new one if needed. One thing we need to remember when we are checking the mise en place that " if we are not sure about the quality of the MEP or the food we should seek other chef sopinion or better throw the MEP. Normally I am alone in the morning when I have doubt I throw the stuff. While checking I also make a new list of the things that I need to do.
When I'm done with the setup and checking, that is the time to start with the preparation of the mise en place for back up. In preparing the mise en place we also need to consider the first thing first we need to do otherwise it will cause delay.
When the other chefs comes, the midshift schedule, That is the time I can go to pick up some stuffs from the main kitchen or from other kitchen, or maybe that is the time I can go for breaktime.
There are so many thing we can do in the kitchen, life in the kitchen is not boring.
Normally I wake up at 7 am, I ask Siri to wake me up at 7 before going to sleep. I also ask her to remind me about the things I need to do for the next day. Moving out from bed is one of the most difficult challenges in the very early morning.
Anyway I always have my breakfast at the accommodation so I can go directly to the kitchen when I get to the Hotel, Because if I take my breakfast in the hotel it will take 20 minutes of my time and then I cannot work immediately.
So when I come to the kitchen I switch the lights on, I check the log book for any updates or endorsement that I need to do. Then I set up all the stuffs needed for cooking like the chopping board, knives, pots etc. switch on the burner, the oven etc. Complete setup is a must. missing small thing in the set up is a big hassle during busy operation.
When I'm done with the setup I need to check all the mise en place, I need to smell, taste change and make new one if needed. One thing we need to remember when we are checking the mise en place that " if we are not sure about the quality of the MEP or the food we should seek other chef sopinion or better throw the MEP. Normally I am alone in the morning when I have doubt I throw the stuff. While checking I also make a new list of the things that I need to do.
When I'm done with the setup and checking, that is the time to start with the preparation of the mise en place for back up. In preparing the mise en place we also need to consider the first thing first we need to do otherwise it will cause delay.
When the other chefs comes, the midshift schedule, That is the time I can go to pick up some stuffs from the main kitchen or from other kitchen, or maybe that is the time I can go for breaktime.
There are so many thing we can do in the kitchen, life in the kitchen is not boring.
Monday, January 23, 2012
is it Caviar?
I was doing some pasta when the steward ask me to have a look at the lobster that he's going to put in the aquarium. Those lobster are huge and for the first time i saw a lot of eggs under the stomach of the lobster. This is unusual for me and i am curious what is the name of those eggs. Its looks like caviar. Later ill check it out.
Yes I got an answer.. Those eggs are roe or lobster caviar and those egg are edible. Actually i tried to eat small piece and its the same taste like the caviar i know in the bottle. but then my workmate warning me that it was a sh_t of the lobster. ha ha ha. then I get confuse. But now I am sure.
Wednesday, January 18, 2012
Semi dried cherry tomatoes
So everyday I need to make this tomato, cherry tomato garnish for almost all of the dishes we have in the restaurant. Look at this... it's beautiful.
well its very easy to do, just dip fried it in very hot oil for 30 seconds or until you see the skin is coming like a wrinkle.
There is another one we called semi dried cherry tomato. This one we cut the cherry tomato into two between top and bottom and then we lay it on the tray we season with salt, pepper, sugar, and some dried oregano, and then we keep it under the heating lamp or light ( its like the heat of the sun makes dry the tomato) for almost two or three hours. more than that is not good.
The taste is good its like a candy with a sweet and sour taste.
well its very easy to do, just dip fried it in very hot oil for 30 seconds or until you see the skin is coming like a wrinkle.
There is another one we called semi dried cherry tomato. This one we cut the cherry tomato into two between top and bottom and then we lay it on the tray we season with salt, pepper, sugar, and some dried oregano, and then we keep it under the heating lamp or light ( its like the heat of the sun makes dry the tomato) for almost two or three hours. more than that is not good.
The taste is good its like a candy with a sweet and sour taste.
Saturday, January 14, 2012
Ice cream Teppanyaki
I am not a big fan of Ice cream, sorbet or any cold sweet dessert except buko salad, so I have no idea what is ice cream teppanyaki until on the first day of our Friday Brunch ( breakfast and lunch ) I saw this ice cream table with marble on the middle and its cold and frezzing. I was thinking what is the purpose until one guest ask me for a scoop of ice cream and suddenly he ask me what is that ice on the table. I was shock and I do not know what to say. I just replied that this is for the temperature so that the ice cream will not melted so fast. and the guest left with for sure has doubt for what i said. I ask the other Chef what is the purpose and he also dosnt know, he has the same idea like me. Then this Chef ask the other chef and finally we learned that its a ICE CREAM TEPPANYAKI. Chef explain us how to work with it.
So Ice cream teppanyaki is a icecream preparation using a very cold flat marble wherein they put and mix any ice cream and any filling or stuffing normally nuts or crumble etc they mix it there and they will serve it to the guest after.
So Ice cream teppanyaki is a icecream preparation using a very cold flat marble wherein they put and mix any ice cream and any filling or stuffing normally nuts or crumble etc they mix it there and they will serve it to the guest after.
Saturday, January 7, 2012
Stracciatella cheese
At first it's looks like a buko salad, because it's looks like a segments of baby coconut covered of milk but then when I tasted it I learned that it's a kind of soft cheese called stracciatella.
Stracciatella cheese is soft cheese made from cows and buffalo milk. The same proccess like buffalo mozzarella only the texture are different as buffalo mozzarella is round and has shape while straciatella is like a creamy and soft segments.
Straciatella normally found inside the Burrata, Burrata is a mozzarella cheese with starciatella filling.
All these cheeses are best served with slice tomato and rocket salad.
Stracciatella cheese is soft cheese made from cows and buffalo milk. The same proccess like buffalo mozzarella only the texture are different as buffalo mozzarella is round and has shape while straciatella is like a creamy and soft segments.
Straciatella normally found inside the Burrata, Burrata is a mozzarella cheese with starciatella filling.
All these cheeses are best served with slice tomato and rocket salad.
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