Call me old fashioned but i hate the fact there coming out with more and more machines to do things for u. I feel this is going to take away skills that chefs should have. If u own a candy store than yeah get a machine if u wanna be...
Ahhhhh yes u know those 18 hour days are going to come back soon Cape Chef. And as far as the intermezzo supposedly means "gift from Chef" there for i agree with cape here the pastry guys shouldn't have anything to do with it...
intresting fact is that almost all bacteria that occurs in meat is on the outside of it the only way it penitrates the meat is in the blood stream (mad cow disease) . When i make carpaccio i trim the fat off ensuring i do not penitrate...
In my opion yes the number of people has increased but u have to understand history. What year was the baby boomer generation from? Now there are more people retiring faster than ever and they all eat out cause it's easier. The...
Big Hat i think we started under the same chef:p
And yes Ive been doing prime rib for sometime and i've never run into a problem doing it with the dip in the Au Jus although for more well done pieces i put in the oven so not to make...
As far as egg yolks go i'm just relaying the message from Chef Claudio Peppini (god rest his soul) who was from Florence Italy who i had the privlage of studing under.:chef:
i graduated from the CIA and i think what they mean by a self clarifiyng consomme is that they use blood to do it. When making consomme u use a course grind of the meat to add flavor along with mire poix, U don't have to use egg whit to...
