Bobby Chinn

Bobby Chinn Instagram – Prepping for So Amazing Chef 10 year anniversary at So Bangkok. November 1-6. One of the signature dishes is the Crab Corn Espresso.
Today I am training a young chef on all the little details of a good fish stock. It starts with reducing food waste, here we remove all the meat from the bones. 2.4 kg which will now be converted into this fish cakes and fish balls. We chop through the vertebrate to help release the gelatin and we soak it in cold water, to remove all the blood and impurities.
For the next week, we will be making fish stocks with fish stock. Eventually we will use a triple fish stocks to make the crab stock! You can’t make a great sauce with an average stock. This might look like a time consuming process, however, if you live what you do, it’s a pride and joy, especially if the guests enjoy it. @sobangkok @rcitiesnetwork @foodtank #fishstock #reducingwaste #crabcornsoup | Posted on 28/Oct/2022 17:36:05