TimPeak

Mellisa, Glad you had a good time and plan on returning. Although I can't speak officially for Chef John Besh and Chef Steven McHugh at Restaurant Luke of San Antonio, I can say as a line cook at Luke I'd love to cook for you and your family again. See you soon.

Very happy. As a line cook with hundreds of cookbooks I really needed this site. 163 books indexed. Yes a few of my favorites I had to request index. But very worth the $25 a year. Just wonderful.

taste, season, adjust

You're slammed. Great pop. Order in, oops...you're out. Chef to you, "knock out some [blank] on the fly". Aoili - Plastic quart container. Two egg yolks, Two peeled cloves garlic. Squirt of lemon juice. Three finger pinch salt. Squirt of dijon. Drops of water. Hand-held immersion blender on. Blitz. Keep immersion blender at bottom of quart container. Glug in oil. Create emulsion. Glug in more oil faster. Keep blender at bottom so oil is forced down through emulsion. Gradually pick up blender and then plunge up and down. Keep glugging till you have container 3/4 full. TSA. Sell. Beurre Blanc - Take out Beurre Blanc reduction you've made before service (we keep a full quart container of the stuff). Put in large saute pan. Get volcanic. Add heavy cream from lowboy. Volcanic. Pour into Vitamix. Blitz. Add globs of room temp butter on at a time. Listen to the machine until you hear the motor's hum get quieter. Stop. Don't get greedy on this one or you'll break it. TSA. Sell. Bearnaise - Plastic quart container. Two egg yolks. Pull out bearnaise reduction from your lowboy (once again, you keep a quart container full of the stuff before service). Squirt of lemon juice. Squirt of Dijon. Three finger pinch salt. Dash of water from handsink. Hand-held immersion blender on. Blitz. Slowly pour hot melted butter into container, drops at first, then in stream. Up and down, side to side. Create emulsion. TSA. Sell. Your turn...

Brine in Lexan with 5% solution. Season inside and out. Truss. Roast in combi (Rational with rottisserie rack). Take out put on speed racks. Cool. Cut birds in half. Debone all breast bones. Reserve for stock (still some gelatin and flavor left so nothing goes in the trash). Place on sheet pans and put in walk-in. For service: Estimate number of orders, place in CVap oven at 160F. At pickup: Take bird out of oven, place on sizzle plate, place under cheesemelter/sally and sell it.