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Posts by chefedb

9 to 5 in the restaurant industry? Try getting a security job in a club or hotel
Don't worry they will teach you if they are pro's. Just be able to take a little scolding sometimes. That's part of the learning experience. Keep your eyes and ears open and learn at least one new thing every day. Good Luck
I have made tons of Shortribs, but never added a roux at beginning.      Shortribs  take quite awhile to cook. By the time they do,  the cooking liquid being now thick could burn and or drastically  change the flavor of the dish and it could burn .At the end make a roux and add the cooking liquid to it and correct the seasoning.
I have also used Pnut Butter, and a bit of cracker meal.
I was lucky, I had 3 real old timers as mentors. One in particular Mr. Ernest Meier who represented the USA in the Culinary Olympics in Lucerne n 1955 took me under his wing and forced knowledge into my young stupid head. I thank him till this day now that I am an old timer.
You do not need a contract, you need a release. Wherein you could still be sued if someone gets sick as you prepared the food. Make sure you have product liability insurance.
If you need a hand with quantities just ask. I was in catering business in Palm Beach and NY.
Try a cupcake pan with parchment liners, it works placed in water bath.  .N O  AGAR OR GEL?  What school do you go to, so I can tell people not to go there.
Many deli counters and supermarkets sell tuna salad already made. I'll clue you in that it is stretched with cracker meal. They save the juice from the can add cracker meal to it then spices, celery, mayo let it sit overnight to blend in. then sell it  In actuality out of one can of tuna they make two. If done correctly you can't tell .
TIP '' If using canned clams put the clam juice in first add the clams last as they are already cooked and more cooking makes them tough like rubber-bands''
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