or Connect
New Posts  All Forums:

Posts by kuan

The cut of beef they use is interesting isn't it?  There's a lot of connective tissue it seems.  It wouldn't be "right" without the correct cheapest cut of beef.
The Midwest is nice but sometimes I really miss Yoshinoya.  I've never really thought about trying to do it myself but I'm wondering if anyone knew how to make beef the Yoshinoya way?
Ban fire I say.  Ban heat.  :D
How many at a time?  A standard full sheet electric convection will work fine for about eight dozen at a time.
Liqueurs work because they are essentially extracts.  IMO people say things like "Jack Daniels BBQ sauce" or "Oatmeal Stout gravy" just for marketing.  It never tastes like Stout or Whiskey.   You can make a good creme brulee using extracts.  For VD I'd actually go with something like Amaretto.   If you want to use malt use malt extract or malt.   If you want hoppy go get some hops and infuse your cream.   Etc.
Get a job in the field first.  Seriously.  Wherever you are at the moment.
Cooler will work for big hunks of meat.  They'll stay hot for 2-8 hours depending on how cold it is outside.  Really.
And I'm confident that can I speak for everyone on Cheftalk.  We are glad to have you back.  :)
You don't have to do school full time.  French Pastry School in Chicago does it in modules.
I use the kitchenaid attachment grinder too but I trim the sinew before I run it.
New Posts  All Forums: