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Posts by kuan

What?  I add fat, I add flour, I stir it around until it feels right.  That's how I make roux.
Sometimes after being away from the line it takes a while to get it back.  
So basically all you guys are doing is the equivalent of standing around and laughing at me?  ;)  Hehe.
 While cooking it developed that broken look, like a cream soup in a bain marie for too long.  It seemed to come back together after stirring but it just had a weird feel to it.  The best I can describe is it is like choux paste while adding eggs, but in liquid, just not as thick, but it moves around like a big glob.
LOL!  I've read this somewhere before.  The details may have been slightly different but I'm sure I've read it before.  ;)
You also need to address how fast you can get your guests through the action stations.  For the sushi of course you can make ahead a few, and one roll will serve 2-4 people.  So one person will do for the sushi.  For the tri-tip use a heat lamp of course and you can start pre slicing.  Not a problem.  The tomatillo cakes might take a while to cook on a griddle so maybe pre cook a few, make them small, make sure you can put 20 on your griddle, or something like...
In general, anything to do with food will go into food and cooking.  If you have professional questions like costing, menu development, it goes in the pro forum.  If you have a question about scaling up in a pro kitchen then it goes into the pro forum.
OK someone needs to teach me how to work with dark roux because it looks like there is definitely a ratio of liquid to roux where too much will result in the roux breaking.  This is definitely out of my league.
Well I was kinda making a joke.
Just making some gumbo that's all.  :)   So I have a question.  When a cajun restaurant makes chicken gumbo do they cook the chicken in the pot or do they cook the chicken separately and then add the chicken to order?  Or do they just make the gumbo "base" and then cook the chicken in the base as orders come in?
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