Tools of the Trade

So as a chef my equipment is pretty important to me, Especial my mac mighty chef knife and the few pens I posses.

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(This image was taken when brand new,  the current state is the outcome of nearly two years of constant use).

A typical day would involve me arriving at work, swiftly change over into my chef gear and slip-master shoes.
Some how I still manage to slip in these…

I then move onto writing the prep list with my black ball point Parker pen, (try saying that five times in a row).  As pens are always a rare commodity I keep it tucked safely in the top of my chef jacket.  This is so I can easily bite anyone who attempts to take it…
The rest of my Must have tools consist of a Victoria Knox pastry knife, a Wustoff Knife steel, and a handy little speed peeler.

Although a chef’s tools are more important to them than the lives of anyone else in the room, the best tool anyone can have is their own hands (cheesy as it sounds).  They are durable and always get better, it’s just sad they’re not cut, burn and corner of the d**m bench proof.

But anyway, I took some time a few other chefs what their must-have tools through-out the day is.  The ones they couldn’t  live without…

As odd as it sounds, ‘spoons’ was a common answer.  I mean its so much easier for you to have a small pot of spoons during service, for the numerous pans of sauces or the odd bowl or two to stir.

Tools of the trade

Oh and you’ll need boiling water in with them, keeps them clean and sterile…
(Obviously we have a pan fresh water to switch to every 20 minutes or so… Cross contamination and all that).

Lemon Posset!

This will be the most smoothest dessert you’ll EVER eat.

Lemon Posset
Yeah the little mint leaf is a bit pathetic I know

With only three ingredients it make a great quick BBQ whip-up (as long as you leave it to set for an hour or two).

You might be thinking that ‘It can’t be that set? there’s no gelatin.  well… FYI the Citric Acid in the lemon juice reacts with the proteins in the cream.  Science…

(yes there is protein in cream, I thought that too).

Which in turn causes it to set, but make sure you bring the cream and sugar to the boil first….  Don’t want to make that mistake again.

So, boil the cream and sugar FIRST, and oh! Add the zest as well, the boiling will bring out the yellow of the lemon a bit more.

You’ll need to strain the mix through a sieve to get rid of the zest… His job is done.

Get as much juice out of the lemons as you can and sieve that too, no seeds no pulp… Remember SMOOTHEST THING EVER.

Then pour into your desired molds that you don’t mind getting spooned… So not you’re mum’s Crystal glass wear.

If you pulled it off right, the dishes your friends left should look almost pristine.

You’ll need this:

200g Caster Sugar
600ml Double Cream
2 lemons, juiced and zested