Posts by ChefRay

Egg whites, Heavy cream, White chocolate powder, whip like mad until it peaks. That would be a nice white mousse. Otherwise, add it to a very dark cocoa powder 50/50 and make a super cocoa buttery hot chocolate.

What sort of dry spices is the butcher using when mixing the sausage? I ask because I've had sage sausage, which cooks almost grey normally, with paprika added turn out a sort of pinkish color when cooked.

Or just use a wooden mill and rest it inside of a bowl when grinding.

In my roll right now ready to go: 8" Chef 3" Pairing 3.5" Pairing 7" Filet 6" Boning Cleaver Meat Thermometer Mincing blade 12" Bread knife If the kitchen didn't have any: Silicone Spatula Oak...

I do the same thing. I only use a carving set for table-side services and at family dinners. In the kitchen, I just use a large table fork or a set of tongs, depending on what I'm carving.

Chromium Oxide is a polishing compound used by machinists and, until recently, barbers. Rubbed into linen, it is the final step in a very long process for sharpening a straight razor and is useless on any blade that may come into...

I suppose II should start by introducing myself. My name is Ray and I've been cooking professionally since I was in High School. I knew i wanted to be a Chef from an early age but couldn't afford Culinary school so I had the most...