Posts by Chef Nosko

I do not have a problem with a skinny or fat chef. I think you should not trust a "Slick Chef". Ah, you know the type. Hair a little too perfect - Uniform never gets dirty - drenched in cologne - one who acts like they...

The word "Gravy" for a meat based tomato sauce is a Italian American regional term pertaining to New York, and parts of New England. I first heard the term while attending Johnson & Wales University in Providence, RI. I...

Riverrun: A Few Ideas.... Try caramelizing some leeks, and mixing with fresh thyme. This will go well with the Orange Champagne Sauce. Sauteed Fennel & Tarragon. A mixture of Oregano, Marjoram & Rosemary (small...

Hi: I agree with Cape Chef....Carnaroli Rice makes a nice risotto. You may have trouble finding it, depending on where you live. I have never tried Vialone Nano....but will go down to the North End in Boston, and see if I can...

We thought about having Corned Beef today(which I love).... Decided on having a nice big juicy steak instead..... I will toast the Irish with a couple pints of Guiness tonight. Remember....."if it takes at least ten...

Sorry...... That should read "when the gelatin is hot----not in hot...." Chef Nosko

Hi Crane: I agree with Suzanne......The type of rice is more important than the gelatin in the stock, or broth. Also.....the parmesan or other hard cheese, and the whole butter added (if that is how you make it). And adding the...

Hi Rita: I have been a chef for over 20 years, and have never worked in a restaurant that used MSG. From Washington State, to Rhode Island, to New York City, to Virginia, and now in Boston. There was not a big bottle on the spice...

Take some kosher, or sea salt.....add this to cold water. Soak the chicken in this for about an hour. Rinse...... Then coat the chicken in a mixture of seasoned flour & corn flour (not cornmeal---another name--masa...

I used to prepare sweetbreads all the time in a restaurant in the Pacific Northwest. We would blanch the sweetbreads (fresh lemon in the water)....making sure they were cooked completely. Next, cooled.....then remove any of the...