Did Tom Colicchio really tell a group of chefs to "make sure you put your tasting spoons in the bain-marie? [Ewww].
Old habits die hard.
Oh, and….brunoise is not the hardest knife skill.
Tourné, anyone?
faux pas
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Did Tom Colicchio really tell a group of chefs to "make sure you put your tasting spoons in the bain-marie? [Ewww].
Playing with Fire and Water 
Haven’t seen the episode yet, but I’d vote for katsuramuki being a harder knife technique than tourné (my monkey can do brunoise).
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Amen on the katsuramuki…
Although brunoise is definitely not the hardest skill, you’d be amazed at how thick the skulls of culinary students can be. They can’t tourné but they got the concept. I still get huge chunks of vegetables when I ask for brunoise.
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I also felt a little nasty when he said to put in back in the bain marie.
@Robert N: Not all of us are thick-skulled, thank you v. much! I suspect those who have large cuts are just lazy or unskilled.
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katsuramuki is the easiest by far. you put the vegetable/fruit on the metal skewer, hold the moving blade, spin like crazy and, voila, 1 meter of apple sheet a second! thank god for japanese toys.
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Thank you very much! Glad someone caught that too. I was wondering if the baine had bleach in it which would really be great as you are trying to adjust seasoning.
Perhaps if a brunoise is the hardest knife skill someone else will be going home soon…….
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There’s something so off putting about reusing the bain-marie to clean your tasting spoon off. I literally is a breeding ground for festering bacteria.
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I too was quite “put off” by the bain-marie remark! ugh!
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I worked under a Japanese chef for 10 years and he could katsuramuki daikon free hand (not on a cutting board) then soak the sheets in salted water and run them through a cutter that made lattice, we’d then use this as a base for cheeseburgers…..NOT!
This preparation usually garnished Japanese style items when we did chaine dinners.
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