R_of_G said:
I'll make us some "gunslinger burritos" Tot.:rotflmao:
That'll do kindly. Thankee sai.
The restaurant biz is crazy. On busy nights it was like high speed juggling making sure all the orders got out at the correct time and dishes requiring differing cokking times all reached the plates at the same time so they went out hot. I could move *fast* & with precision.
I don't cook with recipes either, but this last Christmas I dug up some new ones to try & enjoyed it (of course I didn't *really* follow the recipes, more used them as ideas).
Here are a couple of technique & timing based "secrets".
Secret #1: Sharp good knives (sorry R o' G
) work on technique, so that you can whip through the prep-work.
Secret #2: Think about timing & organize what you'll do when. Prep all ingredients & then cook (I don't do this, because I can whip up an onion in short-order if I need to). This is the way it is done at restaurants and is particulary important if you are cooking for company (especially at holiday time). You can prep everything, then clean the kitchen & at the last minute whip everything together.
Secret #3: Learn to "stir" by shaking the saute pan & flipping the food at the far edge of the pan. It'll speed things up & cut down on extraneous spoons. Its very easy to do, you just have to practise. It will give you confidence & flair & it impresses others.
Secret #4: If you are in a hurry to reduce wine & you have a gas stove, tilit the pan so that the flames ignite the wine & let it flambe. Looks cool, but be careful.
Secret #5: A nice way to finish off a thick reduced sauce is to take it off the heat & wisk in a pat of good butter (yes, there is a difference). It will melt, but not separate & give a great sheen, taste, & mouthfeel. Fantastic when cooking steak. Saute some garlic & shallots in the pan drippings, deglaze with red wine, & then do the pat of butter treatment. Drizzle over steaks. Yummy!
ancake: )
