/ck/ - Food & Cooking

>>8716270
>>8716270
I run lunch at a fine-ish dining restaurant downtown where I live. There;s only 2 of us and a sous that run the service so we both get a couple mains and a couple of apps as well as salads that are sold as mains. Fairly limited menu.
Our pastry chef will put deserts together if they're ordered.
I run pasta side and the other dude gets saute which has the flat-top and fryer. He gets the burger and this weird version of a patty melt that uses a fennel sausage, and he tends to get just absolutely blown up/

>>8716261
chervil*

>>8716242
Oh and mustard seeds which are third row over on the top and then chervril and fine herbs (terragon, parsley, chive, chervril). Which those fine herbs are top right.

>>8716242
See
>>8716196
That second row from the right. A pan seared breast, which those are in the drawers. Lentils, melted leeks, crema, LJ, salt. Garnished with those radishes here >>8716191 and that sauce is a mustard jus thats sitting on the line staying heated.

>>8716211
2 salads, an open faced sandwich, a rabbit/pasta dish, this >>8716200 dish and then a new dish we just went live on called the porkstrami which is pic related.

You guys just cant see all of the meats and shit in my drawers

>>8716194
Though, I do have one app that does come off my station thats a bunch of little shit thats really a pain in the ass to plate.

>>8716194
>implications

>>8716184

>>8716184
Whats your problem with it?

Brine for 24 hours in a traditional french herb brine, dry out and then double bread with butter milk and deep fry it.

>>8557557
However the fuck you want. Its pasta. Thats the point.

>>8523874
4chan is never ever the place for advise on something that can legit kill you. And im including /k/ on this.

>>8521507
>That's why I'm trying to receive any experienced knowledge I can before undertaking this adventure.
Get as far away from 4chan as possible.

>>8514514
Absolutely. Getting the oil just barely smoking is the best way to perform a sear.

>>8514482
Were talking about maybe a tablespoon of oil for at least a 10-inch pan. The only way to get a proper sear is if you have that fat there. I can probably find you video after video of professional chefs that use at least some kind of fat to sear their steak. A very traditional method is even followed up with fusing butter with aromatics and then spooning that over the steak to finish. Dont be fucking stupid. The reason kobe beef is so sought after is because of how much fat is involved.

Pro tip: I do this literally every day at my restaurant.

>>8514469
Its better for the sear to get the oil to temp first.

>>8514448
Olive oil**

>>8514439
Use canola or vegetable oil or even oil. Heat until just barely smoking. Keep it at that level.

>>8514439
Holy shit. Youre going way way too hot.

>>8514432
Well seasoned cast iron is non-stick.

>>8514416
Well an essential part of any good sear is at least a little bit of fat. That and how much heat you had is what you did wrong.

>>8514353
you just got your pan too hot. You want it hot but not maxed out. Also did you use any fat?

literally any soup that gets pureed.

>>8430510
Wut