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Every
morning, as soon as I walk into the
kitchen I can tell straight away if
something is not right. This is when
being obsessive-compulsive becomes an
advantage! ...or a curse. I was greeted
today by dirty deepfryers. They were not
cleaned properly last night.
Supposed to be, the deepfryers should be
emptied out every night. The oil is
strained through a fine filter, and the
deepfryer scrubbed clean. All those bits
of crumb and batter are meant to be
flushed out. There are two main reasons
for this: First, it affects the quality
of the oil. By cleaning the deepfryer
you extend the oil's life because you
basically remove all the solid
impurities. Plus the oil doesn't end up
imparting any distasteful flavor into
the food that you deep fry in it.
Second, by emptying the deepfryer every
night and cleaning it out you prevent
stubborn dirt from building up. In other
words, the less often you clean it, the
harder the task becomes.
Anyway, I was told that tonight it will
definitely be done and tomorrow I should
be able to see the deepfryers clean. I
hope so! :)
We
also had to boil a lot of eggs. Normally
2 dozen is enough for a day. It doesn't
seem much that's because it's best to
cook only what is needed so they're
always fresh. Today we had to prepare
twice as many because we were selling a
lot of Caesar salads.
I
received a lot of e-mails regarding
this entry that I made on Tuesday.
It's about the steaks and the best way
to cook them. Grilling or pan-frying is
the best because they seal in the flavor
and the juices. And it's also a good
idea to rest the meat especially if you
like to have it well-done or
medium-well. Funny enough, a lot of
those people who e-mailed me thought I
was joking. I guess for them resting a
piece of meat sounds silly. But it's
actually very important.
What
resting does is it allows the meat to
loosen up. I'm sure you notice that as
soon as you put raw meat unto the grill
or the pan it contracts. The longer you
cook it the more it contracts. When you
rest it, the meat relaxes... which also
means that the juices inside settles
properly. It's kind'a like a roast.
Notice that if you slice it as soon as
it comes out of the oven all the juices
leak but if you let it rest the
chopping board hardly gets wet.
So,
resting your meat makes a lot of
difference. Speaking of which, that's
what I'm going to do right now! Hehehe!
...goodnight every one! See you all
tomorrow. :)
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