This is how I had to learn to prepare meals for an Infantry Company of 80 men in the Swiss Army, in the field! Most of the mise-en-place and preparations were performed in the barracks before transporting the cooking boxes by Haflinger Jeeps to the assigned locations.
Below are the highlighted instructions to perform this cooking process in the field.
The Cooking-Box cooking divides into three Work phases:
1. Mine-en-Place. 2. Pre-cooking 3. Final Cooking process
Miss-en-place means the ready-to-use preparation of the food and the ready-to-use material set-up according to the instructions below.
Pre-cooking means all work that will be carried out on the open fire, such as:
– seared, dressed, sautéed
-heat water, let food cook for some time
-binding, seasoned, packaged
The pre-cooking
times specified in the cooking recipes must be strictly observed. Under no circumstances should they be shortened.
Cooking
is usually done without the head chef’s intervention with the Exception of cooking pasta. The cooking time, i.e. the duration of packaging, should not be changed carelessly. The cooking process is influenced by the following factors:
-Time loss through packaging
-Temperature: 1. of the case and Roasting. 2. Outside temperature
-Quantity of the food
-Consistency of the food
Cooking in cooking boxes requires thorough preparation, which must be completed before you start cooking:
a. Studying of the recipes
b. Ready-to-use provision of the food, which, depending on your preparation, must be measured and divided ahead of time
c. Distribution of the material
d.Orders assigned to the kitchen team
Cooking in cooking crates must be done according to the recipe given because the work processes differ from cooking in stationary kitchens, the experienced chef also has to scrutinize and study the recipes.
The quantity calculation is made difficult by cooking in cooking boxes due to the following circumstance: In addition to the total calculation of the ingredients for a dish, an allocation to the number of cooking boxes required for cooking is also necessary. Depending on the number of units, and where they are stationed, the dishes must be prepared in different cooking boxes. This makes the exact planning and calculation necessary.
Also seasoning the food
is one of the specialties of cooking in cooking boxes. Since the cooking boxes may no longer be opened during the cooking process, this operation must be carried out before packing, that is, at a much earlier point in time than usual. Since the food is not yet cooked softly in order to be able to absorb salt and spices, it takes a certain amount of practice to be able to achieve balanced results by the time the box is opened and the food served.
The cleaning of the cooking crates and the kitchen material, as well as the daily service for the gasoline gas burners, requires more work and more precise control than the cleaning of traditional kitchens. The head chef must also carefully learn, deploy, and monitor his team in this department.
For a longer, extended period of outdoor exercises, we had to build a “Korean Oven” which took a few men to build, in this oven we were able to bake bread and cookies for the soldiers.
Recent Posts
Switzerland: Where Even the Cows Wear Designer Bells
Welcome to Switzerland, a place so stunning it looks like it was Photoshopped by Mother... Read More
The War in Ukraine: A Conflict That Shakes Europe and the World
In February 2022, the world watched in shock as Russian forces invaded Ukraine, a conflict... Read More
A Recipe for Success during your Hospitality Career!
Leadership style at eye level has always helped me the most during my hospitality career... Read More
Hot Chocolates Restaurant and Nite Club
All your Traveling needs here at Amazon Read More
My Cosmopolitan Magazine modeling Days😁
Ulrich’s Miami Mob ordeal Read More
Hike to Lake Tremorgio, Ticino, Switzerland
Daniel Humm is revolutionizing 3-Star Cuisine
This is how the first vegan menu tastes in “Eleven Madison Park” in New York... Read More
Swiss Travel Soothing Music Video
Ulrich’s Guadalajara & Mexico City Experience
Chef Ulrich in Action in Guadalajara, Mexico My first visit to Mexico was with my... Read More
Chef UlrichK on Selkirk CH.13 Cooking Show
My awkward Brandy bottle pop! The video is 16 min. long – Video is 37... Read More
Ulrich in the Dominican Republic
In 1987 I arrived in Santo Domingo to work on the re-opening of the new... Read More
Ulrich’s Miami Mob ordeal
As a Swiss chef, I took the opportunity to go and see the world, that... Read More
Exciting Swiss Family Koepf Hike to 2300 m
The Bristen (3073m) is a mountain in the Canton of Uri, Central Switzerland. ... Read More
Miami’s New Mediterranean Spot Lets Robots Do All the Cooking!
A team of human chefs preps ingredients before robotic arms and algorithmic ovens take over... Read More
Miami’s most obnoxious Trend is Expensive Italian Restaurants
Around Monte Baldo, Italy
On my recent visit to Verona, I came across these amazing places; situated in the... Read More
Subscribe here
Click here to Subscribe Read More
Aquaria, Thermal Waters of Sirmione
The Uniquelness of our Thermal Water Click here to visit the website The... Read More