Posts by benway

I'm not a fan of soups that can be described as starchy chicken or beef broth with vegetables, beans, and/or meat floating in them.  IMO the most treasured soup recipes are those for salty translucent broths with all the hoopla...

The important part here is that you put the salt in cold water, its that you put the salt in before the potatoes.  The idea is to season the potatoes from the inside.  The purpose for starting both the potatoes and salt in...

Quote: Originally Posted by chefedb  Stress level of a nurse and a chef I believe are quite similar   I strongly disagree (unless we're talking about a chef/owner).  Ever since I stepped foot...

  What are your molds made of?  The easiest would of course be flexible silicon molds.   The more you heat isomalt the harder it becomes.  Back it off a bit so your gems have some give and aren't quite as...

I don't think this is cheating along the same lines as adding chicken base to bolster your chicken stock is.  Dried porcini mushrooms are pretty strong and a small amount of them is used to flavor things in other applications as...

A cook I used to work with would make hollandaise by lighting a sterno and placing it under the bowl of a stand mixer.  Pretty clever although not at all applicable when making hollandaise for two.

Bitter food in general (beer,red wine, coffee, cranberries, artichokes, dark chocolate, etc) work well with very rich food and help to cut the richness.

As far as I know, this is only made by Clorox in California so it will have to be imported.  A little bit goes a long way so have someone in the states send you a case.  PM me.   Here is the ingredient...

Gelatin is the chosen way to clarify stock in the kitchens where I've worked.  its foolproof, its cheaper, the results are better.  Gelatin can always be added back to stock.  For consomme, the gelatin won't often be...

I had a friend in a similar situation.  Ultimately she started a catering company and eventually quit her job.  This route makes sense as its an easier career to slide into and the restaurant scene is often not what people...