Posts by jamesaeaa

Sorry for not being very descriptive, it is a dried pasta called strozzapretti. and as for the going over anyone's head there is only 2 other cooks and i am the main one i know all the food and his front of house service aspect so i try...

I am 22 years old and i am in a kitchen that i love but i feel that the chef is just a little lax. for instance when we run out of pasta we just run out and that is a friday night doing 150 covers it takes no time to make but he just...

I need some help on putting together some new desserts where I work. It is a rustic neopolitian place. I have done tiramisu, panna cotta, pane di choc, fruit tarts and some more small stuff but the menu has changed and I am in charge of...

I made a lemon cake it was not a cheese cake and i took a bartenders mojito mix and reduced 2 bottles into a sauce so if you can find a raspberry flavored juice or concetrate i think that would work

I am looking for books and info regarding how heat transforms food. Like at what temp do cell walls break down in vegetables. also what it does to the tissue in meat. and about the maillard reaction i know a little about it but i want to...

I am looking for information on taste. For books on taste molecules and things of that nature. I have found one called "The volatile compunds in food" but it is around 2500.00 and i cannot afford that. so please if you have...

WOW this looks a fun place to answer all my questions. My name is James I live in birmingham Al. I have been in a kitchen for around a year and have many questions to ask that my chef cannot answer so thank you for creating a site like...