Actually, that’s probably not recommended. Braising does well to break down tougher cuts of meat, but roofing material is probably beyond braising capabilities.
The last few days have also seen a new kitchen practice in which someone from each group/table gets nominated (or self-selected) to be the sous chef and therefore delegate responsibilty to the rest of the group. I went yesterday, though it was kind of a sleeper day since some of our time was taken up with a written test. Our homework last night was to take today’s recipes and make an overall plan to have them completed by 11am. Not as easy as I would have thought. Merely going with the “you do the lamb, you do the chicken, and you do the fish” doesn’t make nearly as much effective use of indiviual skills, cutting board space, or strategic timing as splitting up specific responsibilities within each recipe.
As it turns out, each group today was only responsible for one of our major dishes, plus every group completed a braised cabbage and braised leek dish. My group’s lamb went to braising in the oven fairly quickly, and seriously everything had been pre-cut or pre-measured for the other two dishes by 9:30am. So I recruited one of my fellow teammates in a little off-recipe improvisation. We obliquely cut some carrots, and braised them in white wine with some onion, coriander, and celery leaves. This is kind of how daily specials get concocted – what do we have and what can we do with it? So I was pleased with how the carrot special came out, and even more pleased that we had time to eat at a civilized pace when everything was complete.
PS – why haven’t I been eating oyster mushrooms daily all my life? So tasty…