I know you can essentially cook anything in 5 minutes if it’s already been prepared, like boiled, fried beforehand. But restaurants use fresh ingredients, so how are they serving me in 15 minutes a freshly fried pork belly that needs at least 30 minutes to boil, then another like 10 minutes to fry, etc?
In: Other
You kind of reverse-engineer. Let’s say you’re doing pork belly tacos. You ask yourself:
1.) What are your time goals? 2-5 minutes really just allows for assembly. 5-15 allows for varying degrees of cooking.
2.) What does a pork belly taco look like, 10 minutes out from being plated?
3.) What parts of the experience will suck if not done at the last possible second?
From there, you come up with a game plan. Maybe the pork belly was parboiled before rush, and then seared as it was ordered.
Latest Answers