This is a small kitchen in which I work in. Small can be beautiful and awesome much depends on how we make do with its existing limitations . Besides, in reality we don't find all restaurants built in with a '5 star' kitchen. Right now it is a quiet time before the storm and this is the best time for revaluation. Fresh produce like meat , seafood and vegetables are loaded in early for the day.They have to be resorted and put under refrigeration without delay as only portions are used up for that day.
It would be hard to imagine how much work is involved behind the scene in the kitchen. Fun time begins in the actual food preparation stage. Shelling of seafood slicing and dicing chopping and peeling fresh vegetables carrots and potatoes. Its all very labour intensive nitty gritty work and the devil is in the details.
Most vegetables are properly washed and rinsed before they are ready for further processing. Preparation has to be the essential part of the whole cooking process from the ingredients raw stage to its final product that is eventually the fine food served and consumed on the table. The amount that is required to be prepared for the day is the amount to be determined by the level of business activity expected of for that day. It varies from day to day. But after many years of experience in the same business minimisation of materials being wasted is generally carried out by the rule of a thumb.
Cutting of prime meat and painstakingly removing gristles fat and the likes. Sliced meats will ultimately be well marinaded with some sauce cornflour sesame oil and tenderiser. Prepared meats then will be left to set and breathe for a few hours in the chiller before they are ready for use in our cooking.
The daily fresh vegetables we use at Dom's Teahouse are rather extensive in range as viewed in graphic details. A preponderate consideration in running this tiny kitchen of ours is certainly not the cutting costs . Reputedly this has never been over the years. By far it is to the provision of variety and diversity of fresh vegetables and spices to our public in a well balanced healthy delectable and scrumptious diet that remains our primary concern.
Engrossed in our last two pictures are a glimpse of vegetables variety I chose to use on a daily basis that might not be necessarily found in other similar type of eating house. Bamboo shoots, fresh bean sprouts, snow peas, fresh asparagus, leafy bok choy, shaghai wong bok, fresh mushroom, celery, red and green capsicums carrots and zuchinni.
This is a small kitchen in which I work in. Small can be beautiful and awesome much depends on how we make do with its existing limitations . Besides, in reality we don't find all restaurants built in with a '5 star' kitchen. Right now it is a quiet time before the storm and this is the best time for revaluation. Fresh produce like meat , seafood and vegetables are loaded in early for the day.They have to be resorted and put under refrigeration without delay as only portions are used up for that day.
It would be hard to imagine how much work is involved behind the scene in the kitchen. Fun time begins in the actual food preparation stage. Shelling of seafood slicing and dicing chopping and peeling fresh vegetables carrots and potatoes. Its all very labour intensive nitty gritty work and the devil is in the details.
Most vegetables are properly washed and rinsed before they are ready for further processing. Preparation has to be the essential part of the whole cooking process from the ingredients raw stage to its final product that is eventually the fine food served and consumed on the table. The amount that is required to be prepared for the day is the amount to be determined by the level of business activity expected of for that day. It varies from day to day. But after many years of experience in the same business minimisation of materials being wasted is generally carried out by the rule of a thumb.
Cutting of prime meat and painstakingly removing gristles fat and the likes. Sliced meats will ultimately be well marinaded with some sauce cornflour sesame oil and tenderiser. Prepared meats then will be left to set and breathe for a few hours in the chiller before they are ready for use in our cooking.
The daily fresh vegetables we use at Dom's Teahouse are rather extensive in range as viewed in graphic details. A preponderate consideration in running this tiny kitchen of ours is certainly not the cutting costs . Reputedly this has never been over the years. By far it is to the provision of variety and diversity of fresh vegetables and spices to our public in a well balanced healthy delectable and scrumptious diet that remains our primary concern.
Engrossed in our last two pictures are a glimpse of vegetables variety I chose to use on a daily basis that might not be necessarily found in other similar type of eating house. Bamboo shoots, fresh bean sprouts, snow peas, fresh asparagus, leafy bok choy, shaghai wong bok, fresh mushroom, celery, red and green capsicums carrots and zuchinni.
No comments:
Post a Comment