The restaurant where I work has just put puntarelle on the menu. I've been charged with julienning it and it's absolutley madenning. It takes me three hours to get through a dozen. Any tips on cutting these psychadelic chicory shoots? I've seen some articles onthe web, but they usually use longer, I'm assuming older, varieties. The ones I'm using are like clusters of short, green thumbs.
Oh, and I asked the guy that worked garde manger last season for tips and he said, "Don't try to get better or faster. It won't happen. Just enjoy the overtime pay!"
Puntarelle Madness!!!
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Puntarelle Madness!!! Save to MyRecipes
by MetalManiac on Tue Mar 20, 2007 2:31 pm
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MetalManiac - Fresh Meat
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Re: Puntarelle Madness!!! Save to MyRecipes
by RETREVR on Sun Mar 25, 2007 3:41 am
You are probably still using old worn-out steak knives for prep work...aren't you frenchy?
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Re: Puntarelle Madness!!! Save to MyRecipes
by Rouxfy on Mon Mar 26, 2007 4:00 am
Welcome to the Forums, Retrevr. Enjoy the ride. 
You two know each other?
You two know each other?
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Rouxfy - C2C Ambassador
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Re: Puntarelle Madness!!! Save to MyRecipes
by david g on Wed Mar 28, 2007 6:52 pm
try using a mandolin
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