TIPS AND HINTS

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ARCHIVE:

March Helpful Hints:

When pounding your meats for sauté - place a box of plastic wrap at the top of the cutting board. Pull down a piece with plenty extra to go up over the meat. Place piece of meat to be pounded on the plastic (this is a widely used trick-I know), fold the excess up over the piece, sprinkle with water, pound meat to desired thickness, rip off the plastic and fold the plastic around the meat that was pounded. It becomes storage wrap also! So you have pounded and portion controlled your meat at the same time.

-Chef Whitney

December Helpful Hints:

When freezing dough do it after scaling and shaping before the final proofing. Remove from freezer, let thaw and rise and then bake.

-Chef Whitney