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trhee's Food Porn...

Sushi? Why not?

On top of doing a typical tour of top French restaurants, I also had the great opportunity to learn Japanese culinary techniques from a 70 year old Master Sensai Nagasawa-San, who was working in kitchens long before I was even born.

Although "cooking is cooking" to coin a phrase, being a Sushi Chef or cooking Japanese food is entirely a different mindset than cooking western food. With sushi, the rice is more important than the fish, although many think the fish is the star of the show and the rice is only playing a supporting cast role. Can you imagine saying the same about western food, where the potato is more important than the prime ribeye that it's being served with?

"Traditional Sashimi Boat"

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"Dragon Roll"

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"Hawaiian Roll"

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"Hamachi Sashimi w/ Wasabi Yuzu Soy"
I have to give credit to Chef Nobu Matsuhisa (Nobu) for the idea of pairing jalapeño and cilantro with the hamachi (yellowtail), which cuts the fattiness of hamachi and adds bite to the dish as well as the inspiration for the dish in general.

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I would like to know, when on the job....What type of range and ovens do you use? Convection anything, gas, electric, etc.
 
I've used just about everything you can imagine on the job including all of the the ones you mentioned and more, including "combination ovens" or "combi-ovens" which are convection ovens that are fully programmable and with the added capability of being able to steam while being a convection oven. You can also introduce and program the steam to shoot out when and how long you want. It's very nice having one of those but they usually cost in the $20k+ range and I've only worked in two kitchens that were equipped with them. With one of these "combo-ovens" for example, you can steam 30 dozen perfectly cooked "boiled eggs" in the 30 egg carton trays and they'll come out a perfect soft boiled, medium boiled or hard boiled with every yolk perfectly centered in less than 10% of the time it would take to boil them the traditional way. Truly efficient!

But then again, I've also used closed carriers with large sternos to cook with on catering jobs which is a truly crude and difficult way of cooking. Closed carriers are nothing more than stainless steel boxes with doors and wheels to cart around sheet pans with prepped foods.

Convection and gas is really the best way to go for commercial use and there's a reason why many professional kitchens are equipped this way.

jimfet said:
I would like to know, when on the job....What type of range and ovens do you use? Convection anything, gas, electric, etc.
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trhee said:
Although "cooking is cooking" to coin a phrase, being a Sushi Chef or cooking Japanese food is entirely a different mindset than cooking western food. With sushi, the rice is more important than the fish, although many think the fish is the star of the show and the rice is only playing a supporting cast role. Can you imagine saying the same about western food, where the potato is more important than the prime ribeye that it's being served with?
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I brought up something similar in that vegetarian thread, but the better I get at cooking, the more I appreciate well prepared sides. I don't eat fish, but I can totally see how that it could relate to western food.

I used to be the guy that was all about the star of the show, the meat. And then when it came to the sides it was, "Um, whatever. Bake a potato and steam some veggies". Now I can take something like roast chicken, and almost do it blindfolded. That frees my mind up to try new sides.

I wish I had the skills to make sushi. My wife and kid love fish, and I'd eat some non-fish ones.

Awesome pics, by the way.:thmbsp:
 
Oh I love dragon rolls, and that is about the best looking one I have ever seen. Great pics, you have an amazing talent.
 
Tonight's dinner event was a small party for 5 guests and involved a 5 course menu.

This was the 1st course that started the night off. The pomfrets (butterfish) were poached over very low heat in extra virgin olive oil, butter, thyme, garlic, salt and pepper for about an hour so that all the flavors would infuse properly.

"Poached Pomfret w/ Wild Mushrooms, Caramelized Onions & Roasted Tomato Purée"

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These are what's known as "Tournéed Potatoes" in French cooking. It's an old school French technique, where one uses a paring knife to cut potatoes into an equal 7 sided oval shape resembling a football or rugby ball. Back in the old days when I used to be a line cook, I would have to prep around 500 of these every single day along with all the other things on my long prep list.

These were sautéed in butter and olive oil to give it color and crisp up the outside, then poached in butter, garlic cloves, peppercorns, rosemary and salt.

If cooked properly, each potato is sinfully creamy, savory and downright delicious.

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When I butter poach lobster, I usually parcook the lobster for a few minutes in seasoned boiling water with plenty of salt, peppercorns, mirepoix (onion, celery, carrot), garlic cloves and a sachet with thyme and sage. Not only does this infuse flavor, but also helps to release the meat from the shell.

Then you can poach the meat in clarified butter over very low heat. Comes out gorgeous.

Fran604g said:
Stunning! I have still to poach in oil. I need to try lobster in butter.
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Fran604g said:
Beautiful work, Chef! I'm really liking the photos.

On a side note, our youngest daughter, a senior in HS, has difinitively decided to become a Pastry Chef. We have 3 much older children (12-29 years her senior) and none of them had the passion or desire to be in the biz. She is torn between Paul Smith's and the CIA in Hyde Park, speaking of the Hudson Valley.

Mama and Papa couldn't be prouder. :)

I will show her your posts to keep her inspired!
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If you're looking for a more economical route, Schenectady Community College has a great 2 year culinary program. Grads from that spend less when they transfer to the bigger culinary schools, like the two you mentioned.
 
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