chopped parsley:
put picked parsley into bucket of water.
blitz up using a hand blender.
tip out into a tea towel lined chinois.
once most of the water has run away roll the tea towel up and squeeze the rest of the water out.
there you go the shittest chopped parsley you will ever have. two diffrent chef in diffrent places showed me this.

restless chef - 19 January 2010 03:16 PM

chopped parsley:
put picked parsley into bucket of water.
blitz up using a hand blender.
tip out into a tea towel lined chinois.
once most of the water has run away roll the tea towel up and squeeze the rest of the water out.
there you go the shittest chopped parsley you will ever have. two diffrent chef in diffrent places showed me this.

Sounds like hard work to me

benchef - 19 January 2010 06:16 PM

restless chef - 19 January 2010 03:16 PM

chopped parsley:
put picked parsley into bucket of water.
blitz up using a hand blender.
tip out into a tea towel lined chinois.
once most of the water has run away roll the tea towel up and squeeze the rest of the water out.
there you go the shittest chopped parsley you will ever have. two diffrent chef in diffrent places showed me this.

Sounds like hard work to me

Exact! Seems longer with more washing up than knife-and-board.

I used to have to prep parsley that way, spreading it on a gastro to dry it out. At best you get pale, tasteless visual garnish. Worse than that was my head chef’s habit of placing the gastro on top of the dishwasher to dry it more quickly. Certainly gave it some flavour - unfortunately a flavour that strangely resembled tea leaves.

webchord - 01 February 2010 03:19 PM

I used to have to prep parsley that way, spreading it on a gastro to dry it out. At best you get pale, tasteless visual garnish. Worse than that was my head chef’s habit of placing the gastro on top of the dishwasher to dry it more quickly. Certainly gave it some flavour - unfortunately a flavour that strangely resembled tea leaves.

Dollop of gravy made with Maggi powder + a splash of sherry = Brown Windsor

I’ve seen a breakfast chef pan fry a portion of scrambled egg and call it an omelette. The mayo + tumeric = hollandaise is an old favourite, especially as you can glaze it!!!
I briefly worked in a restaurant where the chef would take the butt end of a striploin and trim it into the shape of a fillet. Then slice it for fillet medallions. In the same place they re-used untouched salad garnishes from plates coming back into the kitchen. And all things scraped off plates went into a container to be boiled up and pureed for soup. I didn’t last very long…

Once saw a guy clarify 20 litres of chicken boullion and call it consomme