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Mark, a friend of my wife brought MC public. Saunders, Karp and McGrue.
Some interesting things about a French kitchen; meat is rarely, if ever cook in a pan that has been used to reduce cream.
Most stations have there own pans and rarely are they shared with other station in a kitchen, because they are seasoned differently, particularly if they are cast iron. And they rarely see soap.
We always had three stations, meat, fish, veg. Veg used 1qt. Pot for most doers, meat used cast-iron, and fish has been plancha for ever, no pans at all.
If fact, I stopped use any sauté pans for protiens about a year ago. Everything off a grill or the Plancha. Perfect food.
Would think that would be as near to Kosher as you could get without certification.
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