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July 19, 2005
Dovetailing a menu
A dovetail joint is a strong, efficent way to join 2 pieces of wood. Dovetailing is also a restaurant term you may have never heard but probably do without knowing it. To dovetail your menu refers is to efficiently use of your ingredients in inventory to reduce (and ideally eliminate) waste.
In the molé dinner, I had used chicken thighs that were cooked but not eaten the day before, the chile pureé was made in bulk earlier to fully utilize the large bag of New Mexico chiles I got a great deal on, the dried oregano was once fresh home-grown, and I had bought the tortillas to make grilled quesadillas the day before.
Restaurants must do this to keep food costs down, and you should, too. Knowing how to dovetail will keep your grocery bills down, and challenge you to create new dishes with what you have, which will make you a better cook!
Posted by The Pragmatic Chef at July 19, 2005 9:10 AM
Filed under:
Culinary Terms