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餐廳廚房實錄 (1)(英文)

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論壇元老

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發表於 2018-3-24 13:42:16 | 顯示全部樓層 |閱讀模式
本帖最後由 thermostat 於 2018-3-24 21:51 編輯

delivery worker dumps the box of pork chop onto the floor of the kitchen with a big bang, then chef put them into a plastic box with running water continously from the tap for one hour at least for letting the frozen meat be soft ones, from red color to pink and pale. chef now put water 3 to 1 in ratio (Pork and water), making them soft, juice from ginger, garlic and onion to increase the taste, sugar to add the golden color and act as a softener and of course, the most popular thing in kitchen, salt. salt is the no.1, that is why the word 'salary 'was also originated from the salt. but sometimes, it would harden and make tough the meat because of the effect which absorbs the water from the meat.marination takes two hours, and then being put into the boiling oil , and the oil is not fresh oil, it is a habit for the chef to use second hand oil as the pork chop can make the fresh oil into brown and even dark in color only in 3 minutes  due to the blood
secreted from the pork chop. fresh oil is used for frying vegetable or such as tofu. after one day frying , the oil is full of bubbles and brownish particles(charcoal particles), sifted away for cooking dish such as frying rice, or noodles.
/2014


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