Posts by kel

I've been running a Thai style cold rice noodle salad and we cannot get the noodles to hold for more than a few hours without getting hard and brittle.   We boil the vermicelli for 3- 4 minutes, cool it by rinsing with cold...

Read the Harold McGee chapter on eggs in "On Food & Cooking." They whip up better than normal egg whites.

which edition of escoffier did you use at school? can you recommend the best?

Many of these replies seem to be giving general tips on gravy making without addressing the actual problem - watery gravy after storage. I think I know the source of your problem. When we steam table soups or sauces, there is often an...

i have absolutely no idea what you are asking but it seems like an interesting conversation to have. can you be a bit more clear?

One of my prep guys asked a dishwasher (with some sense of authority and panic in his voice) to go to the walk-in and get him another gallon of "polka dot milk." The dishwasher said "polka dot milk?!" and the prep...

After having read over and over again the opinion that a basic cook's arsenal includes a chef's knife, a parer and a utility/petty, I'm still wondering where people use the petty. I've watched Jacques Pepin use his petty pretty...

Why not go Belgian with this? Moules, frites, cheese plates, charcuterie, waffles, maybe a few salads. You mentioned mussels and the Belgian approach would certainly be "upscale" while not being pretentious enough to take it...