The Culinary Corner

Making the sandwiches

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Welcome to my little corner of culinary delights.  I anticipated there would be questions on how the calculations were made as well as the sandwiches.  I will not do this in detail.  I will give enough for you to gain that understanding.

Please refer to my past articles on culinary math.  The specific ones needed for this project would be three published last April 13, 20 & 27.  In a nutshell, know how many ham sandwiches are needed and turkey sandwiches.  The amount of filling would be about one ounce per sandwich.  Since a ham shank and whole turkey has waste (bone, skin and fat) it has a yield factor.  Apply the yield factor and you know how much to buy.  For example, if you need seven pounds of edible meat and you know the yield is 70%, then you must buy a ten pound ham shank to get your seven pounds of usable meat since three pounds of it is waste.  The turkey spread is done differently.

We base it again on one ounce of filling per sandwich.  However, it will not be all meat.  There are other ingredients mixed in.  If then we do one hundred fifty sandwiches, the total filling amount would be 150 ounces or 9 3/8 pounds rounded up to 10 pounds of spread.  By using proportions and finding the ratio, we can discover the size turkey needed to make this salad spread.  If then we have a recipe for making 10 pounds of spread, we need only 6 pounds of turkey meat.  Having the yield factor at 40%, we need a 15 pound turkey.  This is a very good way to save on costs.

Here is how to make the ham delicious.  Shave it in a commercial slicer on the first setting.  Run a knife through the slices to course-cut in order to better handle the sautéing and assembling the sandwiches.  Heat up a large pan or rondeau with clarified butter.  Layer the ham with a little bit of dried oregano leaves and twice that much basil.  Sprinkle in very little white pepper.  Do not use salt.  Ham is salty enough.  Cook on medium high heat for about five minutes constantly stirring.  Add a few ounces of water; turn the heat down, cover and let sweat for about two minutes.  It is ready to be applied onto the bread or small rolls.  If you want that little extra, cook up minced onion in the rondeau until translucent prior to adding the ham and seasonings.

I will quickly run through the ingredients for the turkey salad.  I use plenty of white meat and some dark for flavor.  I use minced yellow onion and finally chopped celery and course grated sweet pickle.  Then is added oregano, thyme, basil, fresh chopped parsley.  Season with salt and white pepper.  I like adding a sprinkle of lemon juice to heighten the flavors.  Add plenty of mayonnaise to hold everything together.

Until next time, peace to all.