October 18, 2011

roast station

After entree station was roast station, which was similar to doing barbecue ribs in that we would pop the protein in the oven first thing in the morning and then do other stuff. Unlike the ribs however, we rubbed the roasts on the day of, usually just salt and pepper and another neutral spice like rosemary. There were always two kinds of meat, usually turkey and something else (beef/veal, pork, brisket) - and they would go in a 350 degree oven for about an hour or so.

While the roasts were... roasting, we would make bread dressing. Which was just like stuffing, except it wasn't stuffed in the cavity of a roast. Pretty simple to make - cut day old bread into cubes, pour enough stock for the cubes to be soaked, then add sweated diced celery and onion, then add dried fruit (apricot or cranberries and dried apples) and beaten eggs and put into a oiled pan and baked for about 45 minutes.

bread pudding

Then we would heat up two different types of gravy (usually turkey gravy and a brown sauce gravy) for the two roasts.

Pretty straightforward station. One day the veal roast was too big so I had to divide it in half and re-truss the newly divided roasts. Pretty fun, it reminded me of crocheting since you have to use your pinkie like a hook to pull the strings under and over sometimes.

trussing veal roasts

Trussing is one of those skills taught in meat lab, which makes me look forward to that next rotation!

Oh and here is one of our roasts being carved in the cafeteria for service.

carving roasts

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