This is mine: heritage carrot terrine. A 3 day process of peeling the carrots, slicing them in the mandolin and keeping the colours separate, building the terrine like a pomme Anna, cooking it for hours, and pressing it overnight, and portioning it.
by Sudden_Chard8860
41 Comments
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But it’s beautiful.
Dave will definitely drop the whole lot, sorry about that.
I am but a lowly peasant, wtf is this?
Jesus, looks worth it tho!
Cooking rice. I just cannot get it right. Ever.
Rice cookers don’t count btw.
Prawn towers. It was a multi step process to set Poached prawns into molds (which we only hand 10 of) that took about an hour from start to finish. And then you had to make 2 types of colored oil and a gazpacho that was passed through coffee filters. Chef had us make 500 for an event.
So the top layer is purple carrots not burnt carrots right? Personally, unless I have royalty coming in with media cameras, I’m not interested in putting that much work into something in a kitchen. This is more “personal chef hired for an event” faire.
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When I worked at a yakitori grill. We broke down each chicken into 26 different cuts. Cold slimy raw chicken. Thousands of times over. Then making each fiddly little cut into precise skewers where presentation was everything and not one millimetre could be out of place. Every time you thought you’d finished your pile, there was another.
And it was the worst combo of repetitive enough that it wasn’t stimulating, but precise enough that you couldn’t just zone out and get in the zone.
That is beautiful though.
Back when I was a young chef and working in the pastry section of a fine dining establishment we had a chocolate mousse cake that used evaporated milk. You had to mix the chocolate through the whipped milk at just the right temperature and as it set it would separate leaving it with a ganache type bottom and a light airy mouse on top.
The amount of them I had to throw away as I didn’t get it just right was soul destroying
A couple of things. Chef wanted deep fried egg yolks breaded in panko crumbs and Candied apple wedges.
Our crispy rabbit dish with pickled berries and mustard took 3 days to do. First, a bath in vinegar and spices. Air dry in the walk-in. A light cold smoke then braised overnight. Cool in liquid and pick the meat. Roast the bones and set stock. Strain and reduce til napé. Set rabbit tureen with warm rabbit gelee and season, weigh down and set overnight. Finally then you can remove from form and portion for the line. Breaded and deep-fried in our special breading. But damn if it wasn’t good af, I’d be lying.
It looks really cool but I’ll be honest. I definitely don’t belong here. I guessed what MEP means but think I’m wrong, also never heard terrine until another post earlier today. I’m barely a cook I realize. But looks cool and I can admire the effort put in
It looks beautiful! What are the dimensions?
I hate making individual flan. We had them as the dessert for our Tex/Mex Buffet package. I was the only one who could get it right, so it fell to me to be the flan guy every time we needed them. Sometimes it was 24, sometimes 500. I wrote my recipe precisely, and I demo’ed it exactly how I do it to multiple other cooks, including superiors. Somehow, they’d find a way to F it up. Weaponized incompetence? Probably.
It’s not even that hard or tedious, just prepping the molds, making the caramel, making the custard, filling the molds, baking, and un-molding. The hardest part was usually tracking down where the dishies hid the molds after last time. But 10 years of being the only custard guy, (creme brulee, pastry cream, creme anglaise all fell to me too) I’m sick of seeing/making them.
Thinking back, I ran the Omelet Station, made the Hollandaise, poached eggs, and deviled eggs too. Was I just the Eggman? Am I the Walrus? Koo-koo ka-joob?
Washing oysters
We did pommes pave out of half pans about the same height as your beautiful carrot terrine. Same issues on my end. Also fresh gnocchi. Shit takes forever.
Just thinking of prepping this gave me carpal tunnel and 3 lost fingertips on the mandoline
Guessing you can’t use the sheeter for that? Looks ace
Oeuf mollet: perfect soft boil, ice bath, peeling & breading gently, need 80 for service but they only last 2 days before the iron in the egg wash oxidizes.
Hi could I get the heritage carrots terrine but would it be possible to get that with just orange carrots? Thanks also I’m allergic to garlic
Doesnt touch most people’s experiences but i really hate shaved Brussels. Lot of fingers cut on those.
I thought you burnt the shit out of something until I understood the incredible detail you put into this.
This is stunning.
Worked for a chef that had “figured out salsa verde”. 1/3 of the tomatillos would be charred on the flat top, 1/3 smoked in an actual smoker (for like brisket lol), and another 1/3 poached. He was having us actually take TEMPS for the veg. When asked what happened at a particular temperature inside the tomatillo he would start rambling like Trump.
We’d do essentially the same for the other veg, I know part of the jalapeños we were deep frying and then letting steam under plastic wrap.
It took for fucking ever and all you could taste was smokiness from the tomatillos that were smoked aaaaand… not in a good way. We couldn’t add salt to it, either. It all went into a blender, too, which is the funniest part. Like at that point why aren’t we blending it in a molcajete???
Fucking pretentious prick. The Aztecs figured salsa verde 2000 years ago, gringo.
A god forsaken whole duck confit that was aged deboned, cooked, and pressed. It was a 7 day process and by far the least popular item. Everyone just wanted a traditional dick breast not a grey hockey puck covered in seeds and micro greens.
Amazing looking lasagna, what’s the recipe?
Jesus fuck I’d do terrible things to have this in and around my mouth
Tastes like hasenpfeffer?
Deseeding a case of cucumbers, thinly sliced, salted and pressed to get all the water out (then squeezed with kitchen towels, to get all the water out) and a yogurt dill dressing, peeling a full rondeau of German Butterball Potatoes while hot with a kitchen towel, and trimming pork loin, pounding portions of the loin and chicken breast flat. All of that for one plate that we sold 40-80 of a day. That was one dish on the station. I was also making duck liver dumplings and whatever the Seared Foie of the season was, along with the garnishes for whatever 2 soups we had and butter poached asparagus and soft scrambled eggs, champagne emulsion…. Fuck that station gave me PTSD ….
Triple cooked chips by Heston. They do these for events at work, so I have to do so many at once . The first time was a disaster, I ended up with so much disintegrated potato. It’s so finicky that we calculate a huge margin for failure. So many steps :’l but goddammit delicious
[Fallow’s recipe](https://youtu.be/ERqQIEXDwEE?si=2RoJ_m8Pw0AfniCv)
Duck and coconut salad. Make spice paste – turmeric galangal ,lemongrass ginger chilli etc. Boil cool and peel duck eggs. Stuff ducks with eggs and paste, rub with paste wrap tightly in baking paper and alfoil, marinate in cool room 2 days. Roast 160 2.5 hours. Shred meat. Bones and paste into a pot to make stock base for dressing , strained, blended with coconut cream and thickened. Eggs get quartered.
Meat weighed and portioned. For service – break and grate a coconut, fry onion and garlic chips, slice fresh chilli, red onion, chiffonade basil, kaffir lime leaf, paper thin water chestnuts, daikon. 3 egg quarters.
I last made this 25 years ago, as an apprentice. It was the dish no one enjoyed prepping but everyone loved serving it up.
Skinning and breaking down whole squid for calamari has a special place in my heart
More like pomme Erika 🇩🇪
Headed a catering company kitchen not as meticulous but just ugh was caprese salad skewers (f Etsy lol) and It would also be like 1k of them we were doing I’d have to.have all other dishes prepped and panned for cooking a day before the event just so I could get these things done even with 5 of us working on them. They were always an “finger Hors d’oeuvre” which never worked so big and clunky. Made a chopped version I did in a spoon that I gave as samples at each tasting no more skewers lol
I’m a butcher after 15 yrs as a line cook/chef.
Stuffing sausage. You either love it, or absolutely despise it.
I’m the latter. The process involves cutting down pork butt or pork cushion, grinding, mixing up different spice blends for each batch, setting up the hand crank press-stuffer, cleaning intestinal casings (which are god awful to handle – and yes, they smell like shit), and then… the actual stuffing.
You either have the hands for it or you don’t. I thought I had dexterity – stuffing sausage humbled me. You have to make sure each link is the right size. Overstuff them and the casing breaks. Understuff, you get air pockets and misshapen links. The tie-off has to be correct, or the slippery casing comes undone and you did all that for nothing. And good lord is it slippery.
Respect to all the sausage makers in the world. I’d rather cut steaks.
Does the purple carrot not bleed down into the other layers?
Lemon basil parfait (the frozen kind that uses pate a bomb).
An isomalt sugar stick had to be melted with a torch onto a plate, then we had to somehow thread the parfait disk through this to be used as a base. Then we would thread maybe 7-8 alternating red and yellow raspberries up the sugar stick like a tower.
The kitchen was 114 degrees on a good day and the plate had to go up 2-3 flights of stairs. Sometimes the parfait would melt before the runners came to get it, that is if the sugar stick didn’t snap first.
Ive only ever had to do it once, but the head chef wanted to make a brussel sprout caeser salad for a catering job. I spent forever coring and taking apart brussel sprouts. Worked suprisingly well but that was hands down the dumbest prep Ive ever had to do and I would never do it again
It was also profitable, yes?
It’s fucking pretty tho
Handmade tator tots from raw russets. We even cold smoked garlic cloves to make garlic powder to season them.
I doubt there was a more labor intensive $5 side in the world at the time.