DIGGING DEEP: THE PRESSURE IS ON THE LINE COOK

Didn’t want you to miss part two of the four part series on the Life of the Line Cook.

Harvest America Ventures

DIGGING DEEP: THE PRESSURE IS ON THE LINE COOK

Having finished fabricating his fish for Friday prep, Jake moved on to the other proteins on his mise en place list. Venison tenders and Wagyu beef tenders were trimmed of their silver skin and portioned: three-ounce medallions on the venison and four ounces on the beef. The chain from the beef tender would be ground as part of the burger meat for the bar menu and the boot would wind up as tenderloin tips for the Saturday feature. Pheasant, airline style breasts were removed from the carcass leaving the frames for stock that the commissary-shift would use tomorrow. Finally, Jake removed the braised and chilled lamb shanks from their gelatinized braising stock and trimmed them in preparation for re-heating to order. The stock would be reduced with a caramelized mirepoix, red wine and fresh rosemary to accompany the shanks with a side of polenta. “ There”, thought Jake, “all of…

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  1 comment for “DIGGING DEEP: THE PRESSURE IS ON THE LINE COOK

  1. Harley
    October 25, 2013 at 10:55 pm

    This is sweet Chef! 🙂

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