People often inquire about recipe substitutions. All I know is the sous chef, (the second in command), told me it was excellent. Like numerous things in life, in cooking there are techniques that must be performed in a particular manner and many that have variations.įor example, there are a couple of steps I took in the above braising procedure that some chefs would do differently. Non-written recipes allow the cook leeway for creativity and individuality. I didn't have a piece of paper but I followed a recipe, with the exception of the amounts which I needed to eyeball. * I deglazed the pan with red wine, added the stock, *brought it to a boil, added the herbs, meat and additional salt and pepper, covered it and simmered it for two hours. Then I sautéed the mirepoix, followed by tomato paste and garlic. I trimmed the excess fat from the meat, cut it into large chunks, seasoned them with salt and pepper, and seared them in a large pot in canola oil. So I grabbed some carrots, celery and onion, (otherwise known as mirepoix), garlic, thyme, rosemary and parsley. I know I need oil, vegetables, stock, wine, tomato paste and herbs. So then I pull up my osso buco (braised veal shanks) recipe in my head and just substitute pork shoulder. That means it needs a wet cooking method. Shoulder meat from any animal is tough with significant connective tissue. On, first thing I needed to know is what to do with pork shoulder. I was told "use the pork shoulder in the meat walk-in", (restaurant lingo for a large refrigerator you can literally walk into). This is the meal that is prepared for the entire staff at the beginning or end of the shift. One day at a four star French restaurant where I once worked, I was awarded the dubious honor of making family meal. (The exception is pastry and baking where more chemistry is involved and amounts must be more precise). Many cooks will "eyeball" the amounts in combination with tasting to determine whether to add more salt, sugar, herbs, etc. The only factor that may vary is the amount of the ingredients. #SOUSCHEF RECIPE INGREDIENT DISPENSER PROFESSIONAL#And the third is the preparation instructions.īe it a professional cook, or grandma making her traditional meatloaf for the 200th time, he or she has at least two thirds of the recipe components memorized, namely, the ingredients and preparation instructions. The second is the amount of the ingredients. Or do they? Truth is, everyone uses a recipe. Even the home cook, when preparing tried and true dishes will not use a recipe. Yet culinary professionals will tell you that chefs never use recipes. What would we do without them? Can you even imagine a cookbook without recipes? For most people, recipes are indispensable for preparing many dishes, especially unfamiliar ones.
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