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But I agree if you wanted to do it by hand, bi-focals (or a microscope) and a sharp-assed Henckel. And, unlike at home, they want you to do it schnell, schnell, schnell! Good way to lose either a finger or your sanity or your job, or all three.
The consistency of size is for both cooking consistency and appearance, but I don't think I'd give a gosh-darn if it was accomplished via mandolin or tediously with a knife, but the purists do.
But then again, it's not my intention to cook for anal French restaurants. Actually my restaurant cooking days are over, barring some economic disaster (and believe me that's been in the forefront of my mind, lately). It's hard frickin' work. I love the line, timing everything to come out on time, making new variations, all that fun stuff, but it's hot, oily, long hours of prep and cleanup, with questionable pay, and the novelty of it wore off long ago.
Personally I don't care for cooked carrots (raw is okay) so I really don't give a shit if they're brunoised (sp?) or not. And I don't work for a place that does, so I don't care if they put it in the frickin' Cuisinart for all I care (okay, if I was really working I'd make an effort to make them consistent, but if a mandolin does the job - hey, what's wrong with that?).
At this point, I'm happy just cooking for family or friends, and if they don't like calimari then screw them, I'm happy just cooking for myself.
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