Quote:
Originally Posted by Penn
I'll restate for clarity. If you are going to post, particularly with reference to a specific enthnic cusisine you need to example it's process, stlye, purpose; something other than what you did last week wondering what planet you're on.
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Penn,
My knowledge of Kosher cooking was greatly influenced by the team of very strict Rabbi's visiting from the northwest. And as I am always learning, it facinated me to learn all of these different and unique customs from another time and place.
The process was simple:
The kitchen is seperated into three areas, one for meat, one for produce, one for baked goods, including eggs.
The style was unique:
Three colors were established, Red-Meat, Blue-Produce, Yellow-Bakery/Parv.
The purpose was clear:
Every creation of every dish must not cross contaminate. Each area had its own dishwashing station/storage area. And each station was forbidden from using any of the others knives, utensils, pots, pans, stoves, coolers, kettles etc...
Actually, it was a very impressive list of rules and regulations that were followed to a T. Then capitalized.
It was unique for me, a very new person into the world of cooking for the public, and as stated, I learned a ton of things that had not ever crossed my small path in liife.
Hope this helps to explain my post.
Holly