Culinary - Blog Posts
Sometimes I’ll work with people who are so hollow that I don’t know how they ended up in the same place as me
and it has me tweaking because wdym you don’t know how to cut a strawberry
wdym you don’t know how to tell when pasta is done cooking
did you chatgpt your way through your food handlers
I’m gonna get you one of these days
My naughty, dirty, Special Funk Pudding is nearly ready
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🇮🇹 La verza, un ortaggio invernale dal caratteristico profumo, ha un sapore che io definirei leggermente amarognolo. Per mitigare questa sua proprietà, la si può abbinare ad altri ingredienti. Io, per esempio, ho scelto le patate e la carne di maiale. Inoltre non può mancare l'aceto di vino bianco o di mele durante la cottura. Che ne dite quindi di provare questi involtini? Serviteli con una salsa alla verza o al formaggio, sentirete che gusto!😋
🇬🇧 Savoy cabbage is a winter vegetable with a characteristic scent. It has got a taste that I would define "slightly bitter". To mitigate this property, it can be combined with other ingredients. For example, I've chosen potatoes and pork meat. The white wine vinegar or apple vinegar cannot be missing during the cooking. What about trying these roulades? Serve them with a cabbage or cheese sauce, you will taste a wonderfulflavour!😍😋👇
Today was our first official service, it was a mixture of canapés.
For savoury, there was the wild mush room risotto arancini, tempura fried mackerel with cube chips and lemon and tartare sauce, miniature meatballs and tomato sauce, and the chicken dish on the top right severed on croutons and topped with a plum chutney.
For the sweet canapés there was, the peach sponge, Black Forest tray bake, shortbread topped with whipped cream and lemon curd, whipped cream with orange and chocolate, and coconut macaroons with topped with chocolate drizzle or stuck together with caramel chocolate.
It was stressful but very rewarding even if it was just only 40-50 people. We got to eat the leftovers at the end and they were so good! The risotto balls literally melted in your mouth.
Anyway, Пока/Ciao/Чао, goodnight everyone :)
(Picture of cat to fill up space lol)
Yesterday’s prep for tonight’s service, the kitchen smelt absolutely DIVINE! Love being a culinary student, best scholarly choice I made lol.
My partners parents found out I’m learning Bulgarian, and now I feel more pressured to learn more, and learn faster 😮💨
Just in mah apron, ready to cook some... Uh... Yeah, no I give up. No~! Ready to cook some sexiness, oh yeah. Yeah, that's it. -Admin Kai
Pasta is great. It’s like hey, let me take delicious things like butter,or meat, or tomatoes or basil and then let me just fuckin mix whatever the fuck i want in and combine it with some random ass noodles. That’s basically pasta. BUT, there’s a big difference between “basically pasta” and “holy shit food of the gods” pasta, and that is that the latter has some rules that must be followed. 10 PASTA COMMANDMENTS COMIN UP:
Always boil pasta in boiling SALTED water. Ever had a dish where you forgot to salt it before cooking it, and no matter how much seasoning you did post saute/sear, it still sort of tasted bland on the inside? Same goes for pasta. Your sauce could be fuckin on point, but if you don’t salt dat pasta water, ya fugged, bruh.
Always have your sauce ready BEFORE the pasta. Pestos, emulsified butter sauces, bolognese sauces, they should be in their respective sauce pans, heated and ready to go (unless we’re takin pesto or carbonarashit, as those go bad with heat). The worst thing you could do is fuck up and overcook your delicious pasta bc you were too busy making or finishing up your sauce.
Always TASTE your pasta. I don’t care if the package says it’s ready in 1 minute or an hour, taste your pasta from the boiling water at least 2 minutes in, and every 2 minutes after that. Al dente’s usually the way to go, but you’ll never know when to take it out if you’re not constantly tasting.
DO NOT strain your pasta, wasting your pasta water and allowing your pasta to cool. Use tongs to take pasta straight up form the boiling water (don’t dry it, nerds) and throw it in your sauce. A little pasta water gets in? no probs, and I’ll tell you why.
If your sauce is reducing too much, or it’s too tight, add pasta water. It’s salted and hot and ready to go, it won’t dilute the flavor at all, you’re golden duude. golden.
Finish your pasta in the sauce, allow it to become homogenous, let the sauce stick to the pasta, BECOME ONE WITH THE PASTA BRUH.
Add cheese last, because cheese get’s weird and fucked up in hot pans, so it’s best to throw that on right before you’re ready to eat that shit up.
4 oz is a normal serving size for pasta. If you don’t have a scale, that’s basically like the first pic above. If you hold the pasta like such, and the width of the bunch is a little smaller than an american quarter, then ur good 2 go bruh.
Dry pastas are not better/worse than fresh pasta. They’re legit just made with different flours using different procedures. One isn’t ‘fancier’ than the other u pretentious buttrockets.
PASTA IS NOT SCARY, IT’S DELICIOUS. These rules look tough, but honestly it’s not that bad bruh. I believe in u.
and now, onto the recipe I used for my pasta. It’s a restaurant favorite, we always make it on the line because it’s simple, delicious and super filling.
~
Caciopepe Pasta serves: 1 (lol like id share this with ppl lolol) -
Ingredients-
salt water for boiling (just salt some water, don’t fuckin travel to the beach in hopes of created the most bomb pasta ever)
1 bunch of pasta
2 bay leaves
1 sprig thyme
cold butter (approximately 2/3 cups cut into small pads
parmesan cheese to taste
a shit ton of black pepper to taste
-
Procedure-
Throw some pasta into some boiling water and do that thing where you constantly taste test the pasta to see if it’s ready. In the meantime, make ur sauce u lazy bumbum.
Add a little boiling pasta water to a saute pan over low heat, and whisk/mix in the butter quickly till it’s creamy and emulsified. If it’s too thick, just whisk in a teeny bit of pasta water. Add 2 bay leaves and a sprig of thyme for aroma, remove when pasta’s ready.
Once the pasta’s ready to rock and roll, use tongs to scoop it up and place it in the sauce. Flip and mix using tongs. Add cheese and crack a lot of pepper. Add salt if it needs seasoning, add more pasta water if the sauce tightens.
and bam, ya ready to roll.
~ I promise u if you use these pasta techniques, people will think ur literally a GOD. ur welcs.
Once upon a time I worked in this little burger/coffee/ice cream shop and a lady came in one winter and asked if we had a caramel apple drink and we were like ‘well we have cider’ and she was like ‘no I don’t remember what it’s called but this place made a drink that was chai tea, apple cider, and caramel’ and Breezy offered to try and make something for her but she changed her mind and left so Breezy and I were like ‘alright let’s try this’ because we had chai tea, instant cider mix, a shit ton of caramel, instant hot water from the espresso and too much free time.
And let me tell you it was delightful. It tastes like watching the leaves changing color and dancing in the wind. It tastes like picking out pumpkins and gourds and fresh apples at the farm up north. It tastes like witches and freedom.
I make it every year now and this year I walked in the house on the morning of October first with all the ingredients and shouted ‘FALL DRINK’ and my roommates were like ‘????’ so I made them Fall Drink and now every time they get home from work they’re like ‘Fall Drink pls?????’
Anyway I remember literally nothing else about that woman but I’m very grateful to her.