Posts by chefboy2160

Yes the broiler is a living breathing entity so get to know yours well. Touch is the only way to go and it is developed through attention and time spent on the station. Great advice on the undertemp cooking except for the well done and...

Pertinent is the word ChefDave! The first one should be a given to each student who wants to be a chef for sure. Thanks for the smile you put on my face. Doug...................

I use and eat a lot of local grass fed cattle and buffalo. For the ground portion I just add some fattier cut ground and it works quite well! I interchange the fats of beef and buffalo to make the perfect hamburger, Well thats my...

I Have never been a big lover of sauces on quality protiens we serve. Au Jus is my most favorite terminology for the wet stuff applied to the meat dish! Never really liked the tarragon reduction bernaise as well as just a pure...

For your shorter knives I can not highly recomend enough the Nogent Sabatiers from" the best things" as these knives have a large handle compared to current knife production which seems to dictate smaller handle and balance...

I would practice sharpening with the Henckels 8" chefs knife and since you know how to click in with your chisels you should pick up the feel on the knife pretty quickly. I would also lose the carbide pull through sharpener as it will...

Quote: Originally Posted by Someday  Well, you can't really freeze a bernaise sauce and expect it to come back emulsified and viable to spoon over something, I wouldn't think.   My suggestion would be...

Quote: Originally Posted by Chef Nettie  I tend to let poison go in my kitchens. I dont keep them around if I have to beg them to do their jobs. I can only motivate someone so much and if I have to motivate at...

ez13, must you be so brutally honest . pcieluck remember to talk the talk that you can walk the walk with and good luck............

Cape Chef, so good to see you living the chefs dream with great local food and wine! Please keep us posted dude and by the way those pics are just awsome. One of my cooks came to my office while I was looking at the pics and man was he...