No matter what. It is still needed to be remembered and respected of professionalism. To be professional is to respect the establishment and the food. Freak after work not during.
Well sure it does help, the experation date is key for retail. I think where I was going with my question was , seasoning for the style it will be sold. It is all cold. While seasoning , the food will be hot. I over season? What...
I just have to say that Tats are not a problem to me, wearing the pants down around the hips with parts showing I don't want to see is a problem. I have had to ask or insist a few young fellows that they pull the pants up!
I am wondering what rule of thumb I should be aware of when preparing foods for a cold case. Pasta salads, roasted whatever e.t.c, I know that the flavors change as soon as the item gets cold and stays cold. A rule to go by for how...
I am looking to learn the simple ABC's of making soup. This is not home cooking either but I know it isn't rocket science either. I have been watching the Chef and it just seems what ever is there he tosses in. His broth is canned. ...
I am looking for a dressing ( if needed ) for a wild rice salad that will have dried cranberries - raisins, black and white - pecan and possibly hazlenut and green onion. Do any of you think it even needs a dressing? I would think it...
You know Dillbert, I was tossing that around in my head also. For such a creature to stay moist it has to be slow. I actually tried it that way but wasn't slow enough.
I think I will next time have it in my liquid and cover it. ...
I learned from Julia Childs. Eggs in pot. Cold water over the eggs. Bring to boil. As soon as it boils - shut it off and time it. Let sit for 15 minutes and then run under cold water and or add ice. Done and easy. Perfect every...
Happy New Year! I have moved from a job running a small kitchen at a wine bar with no stove or oven to a job working a fully equipped functioning kitchen. Although our menu is very close to my last job I NOW have to really cook.
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