I agree with ChefRoss, It takes years to learn and you still never learn it all. New things arise every day.. Cooking is the least you have to do or know when you are a Sous or Ex.Chef. . Delegating authority, organization, employee...
Since I don't know type of dough or makeup of it. I would say you are not baking it long enough. The foil acts as an insulator in the beginning not allowing enogh heat and trapping moisture in(therefore soggy crust.. When you put crust...
Most schools do not offer it,because meat6 comes pre cut and boxed. Most of the instructors are to young and they do not know how to cut it either. They teach it through a chart.and diagrams only. You may learn how to cut a...
Thats the nature of the business. No one ever promised any of us a Rose garden .Thanksgiving we did 1200. almost every weekend we do 400 to 600 dinner/ 220 lunch thats in main dining room, then we have 2 other outlets. . Mondays and...
fryer has to be constant temp minimum of 360.. .Hold fish at end and lower into fat(no basket) as it is submerging if batter is correct it will seal. Buy yourself either a stainless steel skimmer or Chinese bamboo...
Try this on your hams. First cook them slowly. This is a glaze I use everyone loves it and its so simple. For 2 good size hams 1 pound light brown sugar about 1/2 cup deli brown mustard ,a sprinkle allspice, 1/2 cup honey...
