was hammy enough I could understand why he never really got much traction with his movie career past B movies and kung fu flicks. Still, with the clock starting, I put it all out of my mind, and sprinted up to the stage with Shannon. My first job was to help her get at least a few pounds of ground lamb, while she got the ground beef. It was a hamburger battle, and I was worried. For all of Shannon's skill and the Alinea team's abilities, ground meat was perhaps the weakest of our chances against the Iron Chef. Hell, the man owned a hamburger restaurant that was named the best in New York according to the Zagat guide!
" G et back , get that tartare going," Shannon said as I scooped my second double handful of ground lamb into my bowl. I could hear the tension in her voice, and I knew she was thinking the same thing I was. With one of the rules being that we had to have a gourmet hamburger up in front of the judges within the first twenty minutes, we were in trouble.
I got back to my station and scooped out the meat for my tartare, setting it aside to combine with the other ingredients later. Then I rushed over to the produce area of the stage, getting mint, lime, lemons, capers, shallots, and Shannon's secret, gherkin pickles. Shannon would add quail eggs later on top when they were on the plates.
O ne of the key differences between fine dining and home cooking is in your cuts. Your average home cook, when they read chop, starts going to town like a killer in a slasher film, often with as big a knife as their cutting board allows. While it's a lot of fun and gets the work done seemingly quickly, the result is inconsistent cuts, pieces of all different sizes, and tastes that vary.
A professional chef , on the other hand, cuts precisely, and knows exactly what chopped means. It's an actual measurement, with the industry standard being half inch pieces.
A fine chop , which I was doing, is quarter inch pieces. A mince is finer than that. You get the point. Also, we use just the right sized knife for the job. Since I was cutting mint, shallots, and other things like that, I worked with a small knife, not much larger than a paring knife, getting my cuts exactly what they needed to be.
I worked quickly before sautéing the shallots in butter. While a tartare is normally a raw dish, raw shallots or onions can be a bit abrasive for a lot of people. By cooking the shallots through, it added a nice hint of sweetness while still keeping the texture. Once those cooled, I mixed it all together, massaging the whole mass together into something that would be an awesome meatball if I cooked it. By adding the pickles though, it would be somewhere between a tartare and a cerviche, which is what Shannon wanted. I threw the whole bowl into the fridge to keep it cool while we moved on. "Chef! Clear!"
" G et over here then !" Shannon yelled, and I was on to my next assignment.
T he entire battle was stress from minute one. I was glad that we'd done practice run-throughs, because nothing from a normal service could have prepared us for what that one hour was like. The rush, the ad-hoc decisions, everything was different from the well-oiled machine that is a normal dinner service at Alinea.
A dding to the stress was the camera crews, the judges, and everyone else around us. I almost elbowed a camera man in the face at one point as he shoved his camera over my shoulder while I was working on preparing daikon radishes for another dish, and turned without him expecting it. You'd figure after ten years of doing the show the cameramen would be on their toes, but it seems even the best can get caught off guard at times.
P lating was a crazy situation too . Normally, I knew exactly where to put everything. Instead, for the battle we were bringing prepared ingredients to Shannon who was making the first plate for us, then having us duplicate it based off of her initial example. I could hear Smith muttering to himself as he copied Shannon's
" G et back , get that tartare going," Shannon said as I scooped my second double handful of ground lamb into my bowl. I could hear the tension in her voice, and I knew she was thinking the same thing I was. With one of the rules being that we had to have a gourmet hamburger up in front of the judges within the first twenty minutes, we were in trouble.
I got back to my station and scooped out the meat for my tartare, setting it aside to combine with the other ingredients later. Then I rushed over to the produce area of the stage, getting mint, lime, lemons, capers, shallots, and Shannon's secret, gherkin pickles. Shannon would add quail eggs later on top when they were on the plates.
O ne of the key differences between fine dining and home cooking is in your cuts. Your average home cook, when they read chop, starts going to town like a killer in a slasher film, often with as big a knife as their cutting board allows. While it's a lot of fun and gets the work done seemingly quickly, the result is inconsistent cuts, pieces of all different sizes, and tastes that vary.
A professional chef , on the other hand, cuts precisely, and knows exactly what chopped means. It's an actual measurement, with the industry standard being half inch pieces.
A fine chop , which I was doing, is quarter inch pieces. A mince is finer than that. You get the point. Also, we use just the right sized knife for the job. Since I was cutting mint, shallots, and other things like that, I worked with a small knife, not much larger than a paring knife, getting my cuts exactly what they needed to be.
I worked quickly before sautéing the shallots in butter. While a tartare is normally a raw dish, raw shallots or onions can be a bit abrasive for a lot of people. By cooking the shallots through, it added a nice hint of sweetness while still keeping the texture. Once those cooled, I mixed it all together, massaging the whole mass together into something that would be an awesome meatball if I cooked it. By adding the pickles though, it would be somewhere between a tartare and a cerviche, which is what Shannon wanted. I threw the whole bowl into the fridge to keep it cool while we moved on. "Chef! Clear!"
" G et over here then !" Shannon yelled, and I was on to my next assignment.
T he entire battle was stress from minute one. I was glad that we'd done practice run-throughs, because nothing from a normal service could have prepared us for what that one hour was like. The rush, the ad-hoc decisions, everything was different from the well-oiled machine that is a normal dinner service at Alinea.
A dding to the stress was the camera crews, the judges, and everyone else around us. I almost elbowed a camera man in the face at one point as he shoved his camera over my shoulder while I was working on preparing daikon radishes for another dish, and turned without him expecting it. You'd figure after ten years of doing the show the cameramen would be on their toes, but it seems even the best can get caught off guard at times.
P lating was a crazy situation too . Normally, I knew exactly where to put everything. Instead, for the battle we were bringing prepared ingredients to Shannon who was making the first plate for us, then having us duplicate it based off of her initial example. I could hear Smith muttering to himself as he copied Shannon's
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