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Posts by SGMChef

Hi dmoran,   RULE #1- DON'T GET ANYBODY SICK!   Search for "HAACP" and follow those guidelines for a start.   A food truck is quite an investment. You guys must have a pile of money... 40-50k?   Following your research of local laws regarding food trucks or temporary food sales operations for proper permits, you may want to consider the corner of a friendly parking lot to start with until/if you build a following for what you are offering....
     If you decide to try adding some corn meal, corn flour, or masa harina to a dough, I would recommend taking 50% of of your chosen corn product and toasting in a 325F (165C) oven for 20 minutes to develop a flavor I like. Toasted corn!   Good Luck!     SGM Chef   Don't take my word for it, I wouldn't trust me either!
Greetings thewolff!        Regarding how to get your instructors to challenge you, you could ask them to critique your grasp of the "critical techniques" that the lesson is designed to teach. Asking them what other products use the same techniques can open the door to extract additional information from their personal experience/repertoire. I assume you want more of a challenge because you want to acquire more knowledge from your instructors. Asking them about their...
Salutations CakegirlUK!   So you want to make a Crouquembouche. eh…          If you really want to be the "go to" person in the UK known for your fantastic classic Crouquembouche, you would have to dedicate the resources (pounds)  to construct an air tight presentation "box" with a perforated false bottom where a desiccant (TY Chefpeon!), like indicating blue silica gel, could be stored to keep the hygroscopic caramel from breaking down. It would actually take the...
Hi RyanPal,        I am one of THOSE people that love flexibility. After 35+ years in commercial kitchens I am finally in my retirement house. I have indeed bumped my hip on a stationary islands and gotten tired of always having to walk around an island. The attached photo is my answer to having an island in a kitchen. I went with a portable island. It has 3", end grain, maple top as a work surface and cherry cabinets with adjustable shelves. If I am doing vegetable prep...
Hi ChefGraz!        Like any situation there are good and bad aspects. I was in a similar situation to yours although I was working two jobs. One was a private Country club doing really good food that required a person with advanced training and at night I was a more of a production manager that made twice as much money but served mediocre food. I was miserable and could not understand those dynamics.         You work for an international group? Well, how about...
Hi xashley, This question is too easy,  WORK FOR FREE!I worked at  a family meat market, while I was a student, because the meat lab at school would not be finished before graduation.The dad and brothers did the cutting, the mom and daughters ran the counter. I explained WHY I wanted to learn. "I need to know this to be a chef". Psychologically you are saying "I want to learn, so I can be like you". That appeal to Ego is tough to beat! I learned a lot and they still paid...
It does if you use tootsie rolls! The poor mans Chocolate plastic... I made a rose for my insurance agent, while I waited once, out of a little tootsie roll. I came back 8 months later and it was still there so I made her another. Location: Summer in El Paso, Texas,
I look forward to hearing your review of coffee and the rest of the meal! Bon Apetite!
OK, to answwer the question "what is the best way to save proteins of cooked meat?" Don't cook it! Heat disupts the hydrogen bonds of the protien. Also don't change the pH because it alters electrostatic interactions between charged amino acids. Don't mess with the saline content either! But actually, none of these agents breaks peptide bonds... Soooooooooooo, exactly what are you actually trying to do?
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