Posts by IronChefATL

hey yall, I am a very recent grad sept 10th '04. So to you fresh starters all I have to say is...its alot of fun. Getting to cook again for real (being out of school) is great too. Enjoy your time there. To Meow... I am also into...

not to create more havoc (ok thats my purpose odf this reply) but since Bearnaise is not a derivative of Hollandaise, what is it?....and dressing in my opinion doesnt count as a sauce unless you are also going to include all cold...

I can say I worked at this one very high volume establishment. When new cooks came in our goal was to push them as far as possible. We wanted to see if they would, crack and quit, cry, or pull thier weight It was effective to some...

I think the right tatoo can be cool. I have thought for many years of a saute pan with fire on the webbing between my pointer and thumb. My G-dad has an anchor from his navy days there. I do still thinkit would be cool, but am afraid...

Please first of all never sharpen a Japanese knife as you would a German. Pro Knife kit by CIA will not help you at all with your new knives. All Japanese knives are sharpened at a 8:2 or 7:3. This is a ratio for front to back. The...

My suggestion would be to get a few knives in different price ranges. I would get for a Starter something like Messermeister Chef's knife (8" is about $55 dollars) No matter the brand get a forged chef's knife. This is a sturdy...

A chef at school, who like to play around alot, made "mushroom brine" or whatever you want to call it. Basically mushrooms in 5% salt brine for along time. The liquid was pretty amazing stuff. Like mushroom cooking liquid...

What I learned wa that the first few feedings during the gavage it is sorta difficult to get they ducks or geese to eat a whole lot of food, but after a few days they come for it and the food just flows right down they throat, They love...

My Skills Chef instructor sent this one student (who was trying to figure out how to pit an olive) to the Garde Manger kitchen for an olive pitter. The GM chef sent him to another kitchen and then another..finally he came back empty...

green papaya! The enzymes will break down the tough connective tissue. My friends mom from Bangledesh taught me this one.