Yesterday, I made pasta with pesto. It was an entire box of spaghetti, so I just ate as much as I wanted and put the rest away. Pasta acts as a sponge and gets dry overnight in the fridge, so rather than eating too-dry pasta, I just made a second sauce. You can do that with pasta, and it tastes better than reheating the same thing. Tomorrow, I might add diced tomatoes.
Today, it was Alfredo. I browned some pumpkin seeds in salted butter, adding garlic powder and black pepper. Then, I added flour. The flour sauteed for a few seconds as I got out my whisk and milk (it’s important to have the heat very low for roux. Gives you more time to catch a mistake). I do not know how much flour. I whisk in milk slowly. I don’t know how much of that, either. If I add too much, it will take longer because I will have to wait for the sauce to reduce before I can add the Parmesan-Romano.
I am a professional cook and do everything by feel and palate. It’s not “being a snob,” it’s 10 years of experience at work, my entire adult life at home. A roux just a 1:1 Tbsp. ratio flour/butter and a half cup of milk being exact, but you can break the rules if you know how to follow them. If I know what the sauce is supposed to look like, I can change gears on the fly, where butter is clutch and flour is accelerator. Some people measure. I guesstimate accurately, and there are very few mistakes in flavor I cannot fix; I really only throw things away if they’re burnt, or, God forbid there’s blood on it now (accidents happen).
I am telling you what to do because I know what I’m doing, not because this is some kind of food magic only I possess… and that’s actually the point of this entry. When I was cooking, I was thinking about one of my last entries in which I talked about running a kitchen at home, and today I was thinking that relationships are so telling by how you work in one. If you are in a relationship, dinner is always a two-man job. I know that this is impossible every single night, I just think that whoever is home should participate. Both “stations” suck, so trade off.
One person is mostly the cook, one person is mostly on dish. There is a chef and a sous, because it’s easier for one person to manage the recipe and assign parts out. The most essential thing that a sous can do is be available. Chop the onions. Grate the cheese. Most importantly, wash every pot and pan as they’re done using it. There are some things where you can cook and clean at the same time, like if I have a rice cooker going and I want sausage to go on top or whatever. Those things are going to be done at such different times that I can handle it.
But having a pot washer is invaluable with pasta because the pasta goes into the collander, then back into the pot. You pour the sauce from the saute pan into the pasta pot so you can mix/reheat. The other person washes the saute pan and the collander, because the person mixing pasta has gone on to plating. Once the food is plated, one person can carry everything out while the other washes the pasta pot.
When the pasta pot is clean, the only thing left is putting plates and silverware into the dishwasher.
It takes teamwork to run a kitchen that smoothly, but it will change your life on days where you eat all three meals at home. Plus, it’s easier for me to social mask around all that stuff. Being in a partnership reminds me to do things like eat.
I look forward to cooking with Zac one day, because he does like it. He buys all kinds of interesting things for me to discover when I’m housesitting, like blocks of haloumi cheese that I seared with za’atar (that was so good I ate most of it right out of the pan). That being said, when we’ve gotten together we’ve either gone out or to Trader Joe’s, where inevitably there will be something new and different we must buy immediately.
My favorite meal we’ve eaten together is Korean fried chicken. I do like the flavor of southern fried chicken, but not like I love this. I could eat soy garlic or spicy chicken every day for the rest of my life (just not exclusively). Most people eat chicken, veggies, and rice in some combination most days. If you have a close, deep, personal relationship with Popeyes, Korean fried chicken will be up there on your list, too. It’s also almost as good to take off the skin if you have to avoid high-fat, because the marinade is just as good as the sauce. Plus, cooking it on the bone will yield better results than taking out the skin and bones beforehand (morbid, yet true). There’s a reason drums and flats are more popular than boneless. Not the same playing field.
Don’t get me wrong, though. I do like chicken nuggets. I just don’t like McNuggets. I think they taste fake. I do like grocery store chicken, like Dino Nuggets. They’re great with a little salt, pepper, and garlic before you put them in the oven. Season them just like you would patties for a chicken sandwich- ditto for vegetarian or vegan Quorn. Quorn nuggets and patties are my go-to at home.
This is because I also like to buy my own wing sauce rather than buying nuggets that are just “Buffalo flavored.” :::stares in Morningstar Farms::: Right now my favorite wing sauce is ghost pepper and tastes more on the Sriracha end of the spectrum than Buffalo. I pair it with Daiya bleu cheese most of the time. If I have time, I’ll make it. Cream dressings are one of the few things that it’s easier for me to make than buy because the ingredients are so cheap. Even if I was a millionaire, it would not make sense to me to pay for mayo I was going to use in a dressing. I would only use the dressing for one night. I would need the preservatives in pre-made mayo.
Thinking about the jobs you have in the kitchen requires both understanding what they want to eat. The thing that my ex-wife and I learned in a restaurant was how to divide up a recipe without thinking, at home or at work (she was my first chef… which is cute to the point of nausea). If she was grilling, I was making sides. If people were coming over and it was a bigger operation, we were both making sides and rotating who went out to flip the bird in front of the neighbors. 😉
The thing that made our relationship work in the kitchen is that I liked making sides and Dana liked grilling, but if she didn’t feel like it, I could grill and she could make sides. Both jobs were important, and we were both outstanding cooks. It was nice to both be competent so we didn’t have to do anything, we chose which jobs we wanted.
In our professional kitchen, I liked making things like eggs, pancakes, and oatmeal. She also liked eggs, but liked being on the meat side of the griddle- I can only assume because she was a butcher (butcher than what?).
When my father got the job in the Heights, my mother met another piano player and they used to do four handed duets together. I loved how all four parts fit together, and there’s not a better description in my mind now that Dana and I were always a two-handed duet and oh, dear God I just heard it.
I can’t top that. I’m dead.
Stories That Are All True 