Text 32127, 78 rader
Skriven 2009-12-12 09:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Sous Chef
=================
 DS> My previous picture of a sous chef was the assistant who did
 DS> all the food chopping etc. for the main chef/cook.

In a small (two man) operation that would be true.

In a large one there will be a chef de cuisine in charge of the
entire operation, a manager involved with menus, food purchases,
hiring, training and day to day oversight of the kitchen.

Under him a sous-chef, the second in command.

Each section of the kitchen will have a chef de partie with several
cooks under him (eg; grill, roast, saute, deep fry, vegetable,
salad, bakery and dessert stations etc. There may well be a separate
assembly and plating station).
 
And those cooks will have assistants: prep cooks.

Then you can throw in some apprentices, trainees and dish washers.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Gorgonzola And Leek Creme Brulee
Categories: Appetizers, Cheese, Onions
  Servings: 4

      1 TB extra-virgin olive oil
      2    leeks, split lengthwise,
           washed thoroughly, sliced
           crosswise
      1 sm yellow onion, chopped
      5 lg egg yolks
      1 c  heavy (whipping) cream
      1 c  half-and-half
      5 oz Gorgonzola cheese, crumbled
      1 TB minced fresh dill or
           tarragon, or
    3/4 ts dried dill or tarragon
      3 TB minced Italian parsley
           S&P
      6 TB grated Parmesan cheese

Preheat the oven to 275 degrees. In a medium saucepan, heat the oil
over medium heat. Add the leeks and onion, and saute for 7 to 10
minutes, or until soft. In a medium bowl, whisk the egg yolks until
they are a pale yellow. Whisk in the cream and half-and-half. Mix in
the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and
pepper. Place six standard-size flan dishes in a baking pan. Divide
the custard mixture among the dishes. Pour warm water into the pan
to come halfway up the sides of the dishes (to create a bain marie).
Bake in the oven for 35 to 40 minutes, or until the center of each
custard still jiggles slightly. Remove from the oven and lift the
dishes from the hot water. Place the dishes on a baking sheet.
Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar
over each custard. Using a hand-held blowtorch, brown the cheese.
Serve hot.

Adapted from Epicurious (recipe from Creme Brulee by Lou Seibert
Pappas)

Cynthia Furey [fureyandthefeast.com]

From: Tina L. Vierra To: Foodwine
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... By nature, chefs are obsessive, compulsive tinkerers and lily-gilders.

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