Posts by asnutter

+1 on the reggiano... +1 on the griddle/stovetop pan method... Make sure that the amount of cheese is just enough to "lightly coat" the bottom of an 8" teflon pan... One of the problems I have seen with these types of...

RISSOTTO FOR 390??? My advice... Have the owner change the menu to "croquettes"... Then he can have his "spackling" hold up a bit better... This reminds me of the Ceasar salad for 2000 fiasco we served, in an...

The graininess you speak of comes from the type of cheddar you use in the sauce... Most cheddars, by nature, have poor melting quality...This is the reason that the cheese appeared grainy... Couple solutions to your problem... 1. Use...

the potatoes must be blanched first... should you freeze the potatoes raw, they will oxidize by turning a greyish black... to blanch the potatoes, you could cook them on a sheet tray in the oven, blanch them in hot fat, or simmer them...

any marrow bone will be sufficient... Have the butcher cut shanks for you; backs, and necks will work also... The bones you want to avoid when making stocks are the ribs... Marrow and connective tissues like collagen will break down...

I agree with much of the information already presented... Get a cookbook... the one I always suggest to my students is the joy of cooking... those recipes are basic, simple, and they work... Please dont leave your chicken in a bowl...

I agree with your sentiment entirely...Especially if you are the owner/proprietor...Having not had the luxury of being my own boss, I must defer to my experience with corporate operations...

Agree with all of the previous points... Other questions which are worth consideration... #...How many years of experience do the instructors have??? #...Where have they worked??? #...Have any competed and won, and at what level,...

Part time is tough for degreee granting culinary schools in PA, due to financial aid issues... Students must be enrolled in enough credits to be considered "full time" when attending a trade/technical school in order to be...

I agree with your freedom to hire/not hire an employee... Heck, I'm all for it!!! If the reason for the "not hire" is based SOLELY on someone's appearance, then the legality of the not hire comes into question... If the...