We worked in the Main Kitchen today, meaning we cooked to feed the 300 students in the academy. Yes, lunch is provided for diploma students. It's a mass production and assembly line style amongst the 15 of us under the supervision of a Thai chef. Two hours later, we produced a Thai salad with a rich Chinese broth served with steamed white rice for 300 covers.
One of the things I learned from Chef today is how to cut lime Thai-style for maximum juice.
|Always roll lime on the table top adding some pressure before you slice them to loosen the pulp and release the juices inside.|
|Eastern style of cutting a lime: vertically from top to bottom|
|Western style of cutting: horizontally across|
|Thai-style: cut from the top just off the middle|
|Second cut is 45 degrees from the first cut|
|Third and final cut results in forming a triangle at the top and base as you can see from this picture.|
|This method of cutting maximises the juice without getting bitterness from the skin which can affect your food taste.|
|And I always thought lime looked this way because the Thais use a different type of lime! Tsk tsk.|
Another transition for me from previously working in a cut-throat industry to now cutting lime, Thai-style.