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Changed my mind about prepping veg for service after a crazy Friday
We got slammed with a 12-top walk-in right at 7pm, and my usual rough chop on the mirepoix was too slow. My sous, who I thought was just being picky, had prepped everything into perfect brunoise. He tossed me his container and we flew through the orders. That tiny dice cooked in half the time and made the sauce way better. Anyone else have a small prep trick that saved your butt?
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lisab321mo ago
Read that in a cookbook once, makes total sense now lol
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Yeah, that brunoise is a lifesaver for any quick-cooking sauce or soup, honestly.
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