Culinary Fundamentals: Can Cooks Still Make a Stock?
Pot Luck Food Talks: Kitchen Stories From Behind the PassShow Notes
🎙️ EP203 — What should every cook actually know? Culinary fundamentals, who decides what they are, and whether they have changed?
🎧 In This Episode: 🧪 Why Nobody Makes Stock Anymore 🧭 Who Decides What the Fundamentals Are 📋 Having a Plan and a Clean Section 🍳 What a Trial Shift Really Tests 🥬 Cleaning Vegetables and Picking Salad 🥗 Making a Dressing and Seasoning It 🍶 The Japanese Order of Seasoning 🌡️ How Heat Changes Texture 🐟 Cleaning Fish, Poultry and Whole Animals 🥩 Chasing the Maillard Reaction 🍲 The Five Stocks to Master 🍮 Pastry, Doughs and Writing Recipes
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🍷 Enjoy
More from Pot Luck Food Talks: Kitchen Stories From Behind the Pass
🎙️ EP208 — Leaving the line isn't starting over: the years you spent cooking are your unfair advantage everywhere else.
🎙️ EP207 — The better you are at keeping a broken kitchen running, the less reason anyone has to fix it.
🎙️ EP206 — It shouldn't be two teams: the kitchen and the floor win or lose the same service together.
🎙️ EP205 — Better restaurants often pay less, and nobody teaches cooks about finances: why are so many of us struggling to make good money?
🎙️ EP204 — Low pay, long hours, starting at the bottom: are kitchens only built for cooks who start young, or is there an advantage to starting at 30, 40 or 50?