When you start to get some caramelization on the veg and the onions are transparent.
Of course it is depending on what kind of a sauce you are making. If you are making a clear stock you don't want to brown the vegetables.
Some chefs, like Paul Prudhomme, will tell you that vegetables will...
Wild sockeye with Mango Salsa and Saffron CousCous, Baby Greens with Smoked Portobello and Avocado.
Sockeye's not my favorite, but anything wild is better than farm raised. And it's on sale for $9.95 lb.!
That is why I still use the old school spring-type dial thermometer. I buy them for our cooks as well because they seem to stay around the kitchen a lot longer. The digital ones look good on their kitchen counter at home I guess.
I washed dishes for years. That is how I got in this business. I never set out to be a chef. The first place I washed dishes I had to do them by hand. The dish "machine" they had only sprayed hot water on the already clean dishes to sanitize them. I had to wash the dishes in two bus tubs, one...
Instead of doing the chafer routine, can you do a carving station for just the tenderloin? That would be a lot more special and practical as well. Not to mention the fact that Grandpa would have his "Grandson (or grand daughter?) the Chef" on stage to show off to his friends.
Ben- Very interesting. Thanks for the post.
I remember when I lived in New Mexico the local supermarkets had two or three shelves of lard in every variety and size. It has become uncouth to use lard to the point where you might only find one lb. on the shelves any more.
Of course duck fat...
Well chalk, how did it turn out? Saw your post a little too late. I was going to suggest that you don't baste it because you want the skin to be crisp. The chicharrones are the best part.
Let us know how it is.