Posts by Breton Beats

It has been a long time since I have made raviolis, and feeling a little rusty. I will be making 25 large (single serving) raviolis. Since I now run a bakery I assume my best bet is to use the sheeter (butterfly model). Any...

I worked for almost 7 years as a private yacht chef. Sometimes on charter yachts (VERY busy) and sometimes on private yachts (not so busy). I loved it, made VERY good money and had a blast as yacht crew do like to party. In the beginning...

I have brined frozen turkeys, after they were thawed though. You don't want kosher, or seasoned ones as they are already brined. I find around T-Day smaller grocery stores, butcher stores, and co-ops will be advertising for fresh...

Yes you should use the coldest water possible for making stock for all the reason listed above, to drive out impurites, also to draw out the. But the reason many professional chefs add ice to the stock is maybe because that is what they...

Your grandma's technique sounds a little bit like Beef Wellington. (minus the mushrooms and foi gras). Which is wrapped in puff pastry or pie crust. You could also check out salt crusts (you don't actually eat the salt).

It can have great flavor but in all instance I have made it it was simmered (not boiled) for about 30 minutes. First crack them up a bit and rinse in cold water if there is any gunk hanging on to it. Melt some butter in the bottom of...

Yes you can use it. On a professional level mangled dough or problem dough is usually made into flaky cinnamon rolls or something. But for home use of course it can shaped. Depending on why it seeped out you could end up with a shorter...

Photographers are fond of saying it isn't the camera that takes good pictures it is the person holding the camera. The same can be said about opening a bakery. One only needs to walk through Paris, or old New York and look at the...

Just to reassure.. of course I am not going to cook food in my home, why would I when I have a 2000sq commercial kitchen and a wholesale license. I am well versed in food safety and sanitation. Though 10 years of professional cooking is...

I fear this questions is going to come across a little strange or uh...duh.. but here it goes. Almost all of my cooking has been to order or served hot. Recently I have been getting into HMRs and personal cheffing by requests from...