Posts by Derric

Sous vide is GREAT! There are however rules to the game, steak needs to be cooked at 140, then seared till desired temp, chicken needs to be at 165, and seared if you wish, fish 155, these temps are the temps of the water. You need to...

A salad starter is a must. Simple mix greens, maybe some chopped iceberg for crunch, toasted almond slivers, dried cranberries, tomato (small dice), feta or goat cheese crumbles, simple balsamic vinnaigrette (3:1 extra virgin olive oil...

Ha I just now realized your the same person I replied to earlier. Sullivan is what you make out of it. There's a lot of joker's that don't care that really just get in the way. Who you start basic with, probably about half of them won't...

Ya I've been going there since last June, i love it. I might be your ta if your starting in the summer quarter.

Cool, I'm going to try this method see how it comes out. Thanks for the tip.

So you boil your water first, then add rice? And what exactly do you mean by loose and separate grains? 9 Minutes is pretty impressive. Also, if you freeze it, that doesn't take away from the flavor?

One thing I would would want to try with this rice is cooking it. If its already soft, I'm sure you could just flash it boiling water like al dente pasta.

Racks work amazing for deep fried foods. Also holding or even finishing in the oven does keep it crispy. Paper towels just pool up unless you have 6 layers or more, and frankly thats a lot of paper and money wasted. A rack can be used...

So I was browsing the articles on Yahoo this morning and apparently scientists in India have cross bred soft rice with mass produced rice to get rice that doesn't need to be cooked, just soaked in water for 45 minutes. Not even sure how...

This drives me F****** nuts when I see or hear of co-workers being this rude. The guest is ALWAYS RIGHT!!!! And yes, there is a black-hole, it's called cigarettes (ugh)/cell phones. Both will be outlawed at my future restaurant.