Posts by chefhow

I used to make crab and lobster stock 3 times a week and always got a good strong flavor. Crab shells or Lobster bodies with all the gunk(gunk is flavor if you wash them your flavor goes down the drain). Mirepoix Thyme sprigs Pat of...

You may want to break R&D out into a couple of segments, Food Science(Dairy and Meat science are very high paying), Food Technology, Food Engineer, Chemical Engineer. Bioengineering(nutricutecals, pre and Probiotics) Plant...

Chef Ed, while these all have an all natural label we all know that the name "Natural" is subject to debate. As for how they ***ntion, they will all dissolve but they will get cloudy and grainy when cooled. Its all a function...

Stuntmonkey, I grew up in Miami and Ft Lauderdale and I contacted a few old friends and my Grandmother and Great Aunt to see if there was anything like that left in Miami and Ft Lauderdale and they are all either private or out of...

I'm glad you didnt get hurt, as an apprentice I dump 2 gal of hot chicken stock down my leg and had 2nd degree burns on my shins, one ankle and the top of a foot. Since then I am a clogs only kind of guy. Back to the original...

You may want to look into Nenox, Korin and Mac knives. Solid, well built and very well balanced.

How rich do you want the stock and what are you using it for?

I will tell you that you are going to have a difficult time making a proper sorbet with straight Splenda. It is, in its unadulterated form, 600 times sweeter than sugar so to make it a 1:1 replacement for sugar they have had to cut or...

he said vegetarian, use stock instead of cream and finish with herbs and a flavored salt if it's avaliable.

How about a oven roasted veggie rattatouille over the polenta.