4/5/2023 0 Comments Sage dining![]() ![]() The most satisfying part of this job is when you know you have done your work and are helping the team because of it.Īs of someone who has worked for SAGE for almost 5 years, the company has many ups and downs. ![]() If you enjoy line cooking and are a skilled prep cook, this is going to be a good job for you. I feel like it is sometimes hard to talk to others because the environment is stressful. The hardest part of the job is finding the motivation to get through the entire day. But this is true in every kitchen I have worked in and is not specific to this company. There are some things about the workplace that are toxic, like lack of communication among staff or feeling like there are some boundaries crossed. Sometimes that means it will be an 11-12 hour day. Long hours, you will stay there until the job is completed. As a breakfast line cook, I wake up at about 5:00 every morning then drive to my workplace to get there by 6. I have learned a lot of new recipes, as well as how to have better organization and time management skills. Too Much Sage? Here’s how you fix your dish.If you are like me, and had only restaurant experience prior to this job, it is somewhat interesting to learn about the hotel side of the business.What’s A Good Sage Substitute? What options do you have if you have none around?.Sage has been reported as a cause of uterine contractions. ![]() While this is a matter of personal taste, raw sage has a cottony texture that some people find unpleasant in salads and other uncooked preparations. You can then mince or chiffonade the leaves as you would basil or mint, both of which are related to sage. The correct method is to remove the leaves from the stalk and rinse them thoroughly under cold running water. This means that you should opt for sage with leaves that look brightly colored and with leaves that stand up. Do choose fresh sage carefully.Īs with any herb, you will want to look for the freshest and most vibrant-looking leaves. Sage is traditionally used to flavor fatty pork sausages in Germany. Sage goes particularly well with the mildness and creaminess of dairy, so much so that English cheese-makers use it in their sage Derby cheese. Other preservation methods include making a sage vinegar with fresh sage and sage butter, which is a compound butter containing fresh sage. Another option is to freeze your fresh sage leaves in ice cubes. Options include sage honey, which involves infusing honey with dry sage leaves. Sage is one of the most versatile herbs when it comes to the methods that you can use to preserve it. Add dried sage at the start of cooking so that it can mellow out as the dish cooks. While fresh sage is pungent enough to hold up to long cooking times, the best results come when it is added just before the end of the cooking time. This difference dictates the right time in the cooking process to add it to a dish. Like many herbs, the fresh version of sage has a milder flavor than the dried version. Sage is often used in dishes that require long braising times like roasts and stews. Other herbs and spices that go well with it include garlic, rosemary, and bay leaf. Sage is pungent but still needs to be paired with other flavors in order to provide an appealing overall flavor profile. Do add complementary flavors to dishes that contain sage. Sage is also beneficial in these dishes because of its ability to improve digestion. The pine and citrus notes of sage are good at cutting through the richness of meats like pork and lamb. It is a pungent herb that can completely overwhelm all the other flavors in a dish and leave it bitter and unpalatable. Don’t consume sage if you are pregnant.ĭo use sage very lightly, especially if you are unfamiliar with it.Do add complementary flavors to dishes that contain sage.Do use sage very lightly, especially if you are unfamiliar with it.Consider the following dos and don’ts of using sage. While it is familiar to many, it has some unique characteristics and should be used carefully. It is a member of the mint family and has a unique flavor that can be described as minty and earthy with light piney and citrus notes. Many Americans recognize sage as the herb that shows up in most recipes for Thanksgiving turkey and stuffing. ![]() Sage is a popular herb in both European and American cuisine. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |