I hope it's still in the pan.
Warm the bottom GENTLY and run a knife around the edges.
Check for metal shavings. Yep, happens, but not often. Check anyway.
Quote:
Originally Posted by chefhow
I can tell you about my 3 years as an ACF apprentice, it was TORTURE!! I worked 12+ hour days 5 days a week, then had class for 8hrs a week. I was a part of the ACF...
Quote:
Originally Posted by PeteMcCracken
For me, shortening is a substitute for lard!
Lard makes a flaky pastry
Yeah! :) That's the way life is supposed to work.
Served them a long time ago. We fried the oysters first and then stuffed the steak. Interesting to read that it's an Australian dish and done with raw oysters. I had always thought it was from New Orleans.
Moved to pro chef forum.
So you stick to your values as best as you can. You can temp the chicken right? Then temp it everytime. If you can make a smaller batch of the soup, then make a smaller batch....
I think the fresh yellow ones are a little abnormal. About 15-20 years ago Dole came out with their own "hawaiian" pineapple. It was the first time I'd ever seen such a yellow pineapple.
But I'm not native...
