/ck/ - Food & Cooking

>>12010114
blitz or chop finely, simmer in a lot of water, then hang in muslin or a sieve, then reduce that in a wide pan
this of course is assuming that the time and energy to to this is somehow worth the implausible difference in price between sugar and dates (which are normally more expensive by far)
gl gg

>>10850028
good on ya lad
I remember being a kp and filling a 4 man line with just the chef; 130 covers super fucking fine dining shit in Scotland
good times
nowadays I work in a michelin star joint and we rarely push over 100, with about 7 in the kitchen

>>10594003
2 with chinese spices
Trim as before, then slice thinly against the grain
Toast and grind some fennel, coriander, szechuan pepper, and a little anise, and rub this into the pork
cook sous vide (65c, 6 hours), let cool, then shoot the pieces through a roaringly hot wok
serve with fried rice & scallions