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Walked into a test kitchen in Brooklyn and they were blanching everything in the same water
I was at a friend's place last week, one of those hip test kitchens in Brooklyn where everyone thinks theyre the next big thing. They were prepping like 5 different veggies for a tasting menu and every single one went into the same pot of boiling water. Carrots, then broccoli, then asparagus, just dumping them in without changing the water. I get that time is tight but the flavors get all mixed up and the cooking times are all over the place. The broccoli was mushy and the asparagus was still raw in the middle. I pointed it out and the sous chef just shrugged and said it saves water. Has anyone else run into kitchen shortcuts that just make the final dish worse? How do you handle places that cut corners on basics like that?
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the_joel20d ago
Saw a guy at a ramen shop in Queens boiling noodles and blanching bean sprouts in the same pot, said it added extra flavor to the broth... ended up tasting like soggy cardboard instead.
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