;; five flavors of life (p)
Jul 27, 2011 23:53:54 GMT -8
Post by ❥;; bexx on Jul 27, 2011 23:53:54 GMT -8
And as she walked back to the preparation area after putting away the cheese, she would set down her knife and once again take the cutting board and the knife to the sink board. It was absolutely vital that she remembered how important it was to wash down equipment fast because she didn't want to end up having to wash everything at the last minute. She could benefit from the extra time she would have. Besides, if she knew it was unlikely that she would need to use the particular piece of equipment for the rest of the cooking process, it would be much safer to wash and clean them before continuing. Putting the knife and cutting board on the dish racks to dry, she would carry on. She was almost ssone now.
Salad is the easiest thing that we have to cook today and it's always best served cold. So we will start with the salad." And with that, Reina would take the lettuce and peel off the first layer of it, telling Sayuri that most chefs will not use the first later. She also washed and dried the romain lettuce saying that the process of using two paper towels toclean off the water was very important for Romain lettuce. The water if not cleaned could make the lettuce all soggy and what they were looking for in salads was the crispiness of the lettuce. She was going to use four big leaves of the romain and the put the lettuce back in the fridge after. Once that was done, she would turn on her heel and make her way to the stove.
"The next part of the salad is to pan fry the bacon so that we can cut the cooked bacon into bits to top it off at the end. She removed the packaging from the raw bacon, picking out three slices and then setting the rest aside. She had then used a medium sized skillet and turned on the stove. Since it was an electrical stove, she would have to wait a couple minutes for the pan to heat up thoroughly. She cautioned Sayuri to never put oil when cooking bacon since bacon itself had enough oil that would be released to the pan to help cook it if the pan was hot enough. A small sizzling noise would come from the pan as she dropped the slices of bacon into it. It was quite easy to cook and wouldn't take long before she turned the heat off and drained the oil down the sink. She told her that some people liked to save the fat of the bacon for later purposes of the dish since it provided all the flavor that was from the bacon but for her dish today it was unnecessary.
As she waited for it to cool, she would chop the romain lettuce into medium sized pieces, throwing away the ends of it and toss the romain into the large bowl. Then she would head over to the fridge and grab the premade Caesar dressing she had made herself earlier that day and scoop spoonfuls of it into the bowl as well. She told Sayuri that too much dressing would take away the crispiness of the lettuce so she had to measure based on how much lettuce she was going to use. Too much dressing would also overwhelm the palette which wasnot what she was looking for especially in an appetizer. She would then use another knife to cut up the cooked bacon into little bits and add the grinded cheese all into the big bowl. She would end with a few mixes with her spoon.
Putting the raw bacon and also her finished Caesar salad into the fridge, she was now ready to actually start cooking the main course. First she would take out a pot and fill it half with tap water. She turned on the other side of the stove and began to boil the water that was in the pot. It was going to be used for cooking the raw pasta and since pasta was naturally hard, it would take a long time before it would boil to an acceptable softness. While she was waiting for the pot to boil, she would reuse the skillet she had used to cook the bacon to now cook the steak.