Posts by ChefRay

I'm at a loss for words. I can't figure out why some design firm thought that that thing would be a great convenience. You still have to know how to make an omelette and, I would suppose, the extra layer of metal for the "folding...

They provide raw ingredients, labor, canning equipment, and warehousing(if you need it) and you provide a recipe(register a copyright of intellectual property to CYA), money, and customers. They produce it with your label and...

One big thing for a really good soup is fresh broth and stock. Just ask your meat packer for chicken/turkey carcasses, and beef bones. Long bones and ribs are good, as they are full of marrow and marrow makes for soupy goodness.

I have a a 7" Santoku that I picked up to see what all the fuss was about. I like it enough to keep it on hand but I almost never reach for it first. The sheep foot profile would be more useful, I think, as a 4" for peeling...

I'm not sure about Cali, but they tend to be more strict than NC and SC, where I've worked. Health departments here have written regulations in a way that almost requires that you have a separate kitchen or industrial food prep...

Not necessary, but convenient. Especially if you are dealing with chicken and have to clean everything you've touched on that counter without having to move it all to the other counter where the sink is. As for what I'd have: magnet...

Real chef's know better than to use Margarine.(Just had a long conversation with my mother-in-law about this.) It's really bothersome. If you want oil shortening, reach for Lo-Melt or Crisco. If you want butter, use Butter.

I've never worked more than 70 hours a week. Usually, it has been more along the lines of 50. I was lucky enough, coming up, to have a caring chef. He would reward those of us who were busting our humps with paid Sundays(closed)...

I remember one trip, when I was much younger, camping on a local trail for a few days. All we packed in for food was 4 heads of garlic, rock salt, a fillet knife, a cast iron skillet, and a fishing rod. We lived on wild greens and...

Bread, cake, candy, and chocolate all come to mind immediately. As do large, firm vegetables. Are you comfortable baking or candy making? I ask because not everyone is comfortable as a patissier.