Thursday. Day 22.
Back to production side.. Nothing much changed except for the sous chef.. Prepared mirepoix, prepare mise en place for tortilla.. Cook stock, skim, strain, cool, store. Peel whole sack of onions.. For production, basically is still the usual thing..
We had a demo on how to make a spinach pasta. Handmade. The ingredients are pretty simple and easy to do.. But I can't do it at home.. Cause I don't have the pasta machine.. Unless I'm slicing the pasta using knife.. Is possible but will be quite uneven I guess..
There's art to making a good pasta dough.. You can't follow exactly to the recipe when it comes to the amount of flour and water.. Balancing the flour and water is a skill. If the dough become too dry, its too hard.. If its too moist, it is difficult to go through the pasta machine.. The process of making the dough, is extremely fun.. From making the well, to adding the ingredients and mixing them well, to rolling the dough, each step has different level of difficulty and fun. There will be another demo on how to make gnocchi, a potato pasta :) And of course, we get to taste the pasta that chef demo.. Handmade pasta cooked quickly.. So you only required to blanch it for 30secs - 40 secs.. It looks green, of course, its spinach pasta.. Haha. Taste of spinach, quite chewy.. If I have a pasta machine at home, I wanna try carrot pasta? :D
Chef fry more chicken fats today.. Its even crispier than the day before.. Junk food always taste good xP Clean up, throw rubbish and went for apel.. -.-" End of day 22..
