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Posts by DuckFat

I always start with boiling water. Remove your eggs from the fridge about 5 minutes in advance so they are not cold when setting them in the water. I use a slotted spoon and lower them slowly in the water so the shells don't crack from temperature shock or hitting the bottom of the pan. Turn the water down to a simmer. Cook six minutes. If you want runny yolks go 3 minutes but when I do soft boiled eggs I hit the water with a teaspoon of baking soda right before I pull...
I never look back. Move on, move up.
Have you considered a small Immersion blender with attachment?
I wanna meet the cook that can yield 80% out of a whole Salmon! 8-10% is a normal loss for skinning alone. The Skeleton weighs a heckuva lot more than the skin. 30% is a reasonable loss even on H&G Salmon. 50% fillet yield on grouper or snapper is pretty much right on the $$ unless you have a very skilled fish cleaner.   Dave
  I'd rather shoot M-16's and LAW's instead of those cute little 9mm's the Navy uses.   Dave
Get your Googlefu on with Vector marketing and I think you will find that a lot of young people have been burned pretty hard by them. Setting that aside they are grossly over priced for what they are.   Dave
There wouldn't be any thing easy about chilling hotel pans in a kiddie pool unless you put all of the hotel pans in the pool first and then filled it with ice and water. Chilling in a 40 gallon pot with a couple of rapid cool paddles would be much easier, more efficient and considerably safer. 6" deep hotel pans do not cool rapidly on the interior especially with a product like gumbo. IMO you'd still need rapid cool paddles.   Dave
The rapid cool paddles in combination with an ice bath after transferring to smaller pots or SS inserts is by far the best option.  Hotel pans are not a lot of fun to ice bath unless you have a commercial kitchen with heat wells that you can turn off and ice. Even then you will probably not be able to cool all of your product at once. The rapid cool paddles for a product like gumbo are most assuredly not a waste of $$. They are...
A little light reading;   http://www.nypost.com/p/news/local/chef_mario_tips_over_dInWVOVgD5Y4zdLYtoEz4K     http://www.dnainfo.com/new-york/20100304/manhattan/iron-chef-bobby-flay-fork-over-800k-restaurant-workers       http://ny.eater.com/archives/2012/05/lidia_bastianich_offers_to_pay_employees_not_to_sue.php
Personally I wouldn't be caught dead in those Navy Tidy Whities. Camo is much better. GO ARMY! My Basic was over 30 years ago at Ft Jackson SC. The military has some incredible kitchens so just like cooking any where you go as far as you want to. Better start setting that alarm clock early!     Dave
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