somewhereintime

Wrapped in Lettuce leaf and then poach in broth.
One of my  signature dish

peter236

I like the boiling method more than steaming.
快樂牛郎 發表於 2011-3-9 12:08

Some of the the juice flavor will be lost.

somewhereintime

Certain  fish cook much better using poaching method,
I used to cook grass fish for 1,500 guests dinner
at the old Gloucester restaurant  circa 1972

satil

回復 12# peter236

應該唔係 boiling, 係蝦眼熱水浸熟. 唔會變魚湯.

peter236

Certain  fish cook much better using poaching method,
I used to cook grass fish for 1,500 guests di ...
somewhereintime 發表於 2011-3-9 16:53

There must be a lot of other chefs cooking for 1500 guests. You were not the only apprentice helping out there.

somewhereintime

Cooking 140 fish is not difficult at all,
just some big wooden basins and a lot of hot water.
Apprentice?  I was in charge of the fish dish for banquet.
Yes, it is true, the Chinese kitchen employed 60 staffs,
another 18 Dim Sum Chefs,  8 BBQ chefs. another 60
FOH staffs.Now I can puff off 2,000 guests banquet with 8-10 cooks
and 1 junior chef

peter236

You were still an apprentice 30 years ago in Hong Kong. You were still a teenager at that time. It takes 20 yrs to become a good Chinese seafood chef.

somewhereintime

回復 17# peter236

I came to Canada as a certified chef de cuisine

peter236

回復  peter236

I came to Canada as a certified chef de cuisine
somewhereintime 發表於 2011-3-9 18:08

We are talking about you in Hong Kong. You were still an apprentice 30 years ago in Hong Kong. It takes 20 yrs to become a good Chinese seafood chef but you were still a teenager in 1972.

somewhereintime

I said I would cook 140 grass fishes for a typical banquet,
i.e.  October 1 St.  dinners.
I never became a fully qualified Chinese chef in HK,
It may take a cook 15 years to perfect his skill in seafood preparation,but that involve mostly  dried seafoods which is really complicated to
master. Fresh seafoods,  3-5 years if a person is a good learner.
However, I started teaching professional chef program at BCIT in 1981.
And now I lead 800 Chinese chefs Associations  coalition.