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Latest Posts See all new posts
  1. There are two textures on this steak (pic below): Outlined in blue, what a cooked steak's surface normally looks like: matte, browned Outlined in green, something I can't identify: it's craggly, crunchy, raised, and almost black In your view, is this some kind of blackening seasoning? It...
      1 reply   48 views
  2. Hello all, Does anyone have an effective technique to make large amounts of roux besides hand stirring?  I'm talking like 20+ Liters for one batch.  Any thoughts? 
      11 replies   10K views
  3. Blue Plate or Duke's. Which is better? mjb.
      16 replies   587 views
  4. I was prepping garlic and onion today and it was very slow going. One of my problems is the imperfections and/or blemishes in a food item. Since restaurants deal in mass quantities of things like garlic and onion, how are imperfections and blemishes dealt with?
      0 replies   35 views
  5. currently making pie fillings (chicken veg/beef veg/turk veg) in large quantity (think 60 kg+ at a time made in steam kettle). with the costs of everything rising so much, i'm looking to stretch them out a bit to combat inflation. these fillings aren't a white base (no roux) but made using...
      1 reply   47 views
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