Posts by CommisCookR

I was taught to add salt to almost everything, including salads and sweets, not because you want to taste the salt, but because salt stimulates another part of your pallette and makes the food taste better as a result. Also, salt...

I've never done this before and I would like to use it as a garnish for my sauteed chicken...do you put sugar on top to get nice grill lines or do lines just appear on their own?

YAY! I landed the gig! The chef is having me come in three days a week for prep and dinner service. I'm sure you can guess which days haha. Anyway, I have a potentially awkward situation on my hands. This is purely hypothetical...

Hi guys! Thanks for all of your advice. I'll have to try to remember best that i can that it's not about speed at this point, it's quality. but i can't help feeling useless when i see everyone around me moving like blurs. I'm also...

Hi everyone! I'm halfway through my culinary program and I've just now started trailing at places. In class the instructors really like me because I work extremely hard and I am always asking questions and then correcting my technique....

Hope everyone's good. Been lurking here a while, thought I'd come out and say HI and jump into the fray. I'm a culinary student and I really love the in depth advice people give here. Look forward to getting to know all of you!