Assalamualaikumm, guysss. ...
Today is the seconnd day where we continue the practice yesterday and today is finished menu of ingredients that we prepared usual such we entered at 08:00 and before we entering the never forget we are always checked grooming and tools we must carry it every day. After that we directly enter and take out the ingredients that we have prepared yesterday lik the spice paste, chicken stock, and marinate of chicken breast and spinach. Before we make our soups we souvide chicken breast that we marinated yesterday is at a temperature of 65 degrees for 20 minutes.
To make our supnya in the fisrt we thowing stock we have made yesterday after that we saute the spice paste, seasoning of the soup today and after that we enter into a stock that has been thowed, then enter the pumpkin, corn and spinach, for the smell we use kaffir lime , basil leaves, and Lemongrass. After all well blended add seasoning and simmer. After that we prepare in the cup soup to explained in the Restaurant about ingredients of sosok utan soup and it cooking methods.
After the soup has been completed we directly prepare ingredients for tomorrow and we remain in the rotation menu 2 and we rolling again to the Japanese food and i and my group get the Dessert section is dorayaki, here we make the filling the first consists of red beans boiled until tender after that wash and then boiled again and added sugar and after soft and well blended then we blend used hand mixer, today we also directly make dough of dorayaki and so we enter into the chiller.
At 12:00 we open restaurant and we must prepare in each section to listen order from restaurant and after all finished the restaurant close and I see to other section is main course that prepares materials for making sushi and they cutting baby octopus and I learned to cut too. After that's done we directly do general cleaning and continue cleaning the walk in chiller and walk in freezer ingredients that have been our waste and save back into the chiller, Well that's the story today and we back to home at 17:00.
Today is the seconnd day where we continue the practice yesterday and today is finished menu of ingredients that we prepared usual such we entered at 08:00 and before we entering the never forget we are always checked grooming and tools we must carry it every day. After that we directly enter and take out the ingredients that we have prepared yesterday lik the spice paste, chicken stock, and marinate of chicken breast and spinach. Before we make our soups we souvide chicken breast that we marinated yesterday is at a temperature of 65 degrees for 20 minutes.
To make our supnya in the fisrt we thowing stock we have made yesterday after that we saute the spice paste, seasoning of the soup today and after that we enter into a stock that has been thowed, then enter the pumpkin, corn and spinach, for the smell we use kaffir lime , basil leaves, and Lemongrass. After all well blended add seasoning and simmer. After that we prepare in the cup soup to explained in the Restaurant about ingredients of sosok utan soup and it cooking methods.
After the soup has been completed we directly prepare ingredients for tomorrow and we remain in the rotation menu 2 and we rolling again to the Japanese food and i and my group get the Dessert section is dorayaki, here we make the filling the first consists of red beans boiled until tender after that wash and then boiled again and added sugar and after soft and well blended then we blend used hand mixer, today we also directly make dough of dorayaki and so we enter into the chiller.
At 12:00 we open restaurant and we must prepare in each section to listen order from restaurant and after all finished the restaurant close and I see to other section is main course that prepares materials for making sushi and they cutting baby octopus and I learned to cut too. After that's done we directly do general cleaning and continue cleaning the walk in chiller and walk in freezer ingredients that have been our waste and save back into the chiller, Well that's the story today and we back to home at 17:00.
sou vide process
picture of sosok utan soup
when cutting baby octopus
moment when we cleaned walk in chiller
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