Tuesday, October 26, 2010

Culinary arts, day two

People crowd into the room, many of them hoping to secure a place by adding. There are about forty people in the room. The room only has work space for a little over twenty people.

Thank the Powers, I'm in!

Now it's time to buy a knife set - an 8" chef's knife, boning knife, paring knife, potato peeler, instant read thermometer, and the coup de grace: a bird's beak knife. This last instrument is like a paring knife, except that it's curved like a bird's beak, with the sharp edge on the inside of the curve. It's for doing the tourné cut, something apparently used to torture students in cooking schools the world over, yet not typically done in restaurants in this country. It generates a lot of waste and is labor intensive, so it's easier (if you're a restaurant) to buy machine cut "casino potatoes" and use your kitchen crew for more essential duties.

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