Posts by Spratts

From a sous chef during a busy service to the hot line: "You guys F*^king suck! There's four of you back there and you don't equal one person!" A discussion between two chefs in school: Chef 1: "you should stop...

Marinating will add some moisture, but unless you're leaving it in a marinade overnight, it wont really get to the center of the meat. Marinades are usually just for flavor and exterior appearance. Chicken is cooked through when...

I believe light butter just has a lower butterfat percentage. European butter is something like 85% butterfat. Lite butter is probably somewhere just above the butterfat % of heavy cream with added stabilizers. When you think about...

What temp are you cooking the chicken to? you may also want to let the breast sit for a minute after you take it out of the oven to let the juices redistribute and the meat relax a bit.

The Butterfat is what makes things taste and look so nice. Professionals like to use European style butter for that reason...its got a higher butterfat percentage. You could use light butter, but the finished product will show it.

Tavo, I'm about to go into the last part of classes at ICE. I have to say that I'm extremely pleased with the cirriculum and the quality of the chef-instructors at ICE. I looked around at FCI and NYRS before deciding on ICE. Some...

Hasn't Corner Bistro had the "Best Burger" rating from local mags for 5 or 6 years running? Call me crazy, but I really like the Johnny Rocket's special (#23 or something) burger, although they wont cook it less than...

I was laid off in Nov 2001 from a then career in internet marketing. I'd always had the thought of becoming a chef (the cook step didn't really register at first though) from the time I was in high school. So without a job and really...

"Give it to family" - anything that is going bad or was overcooked goes to the staff meal.