Posts by chefedb

My glove is not kevlar I have been cutting meat for over 50 years and when I work the cold room breaking down hinds and fours of beef  i wear a glove made from flexi  stainless steel mesh .At end of day it is saturated with a...

Trussing makes final product look better. It also creates a more uniform compressed package for even cooking.

It could also be in the way you are pourinig. To far away from the mold. Other thing that may help try putting the mo;d on a sheet pan or 1/2 pan and tap the pan.

i HAVE SEEN GUY GO TO USE BATHROOM AND NOT WASH HANDS. GO OUT SMOKE A CIG COME BACK NOT WASH HANDS. MOVE A GARBAGE CAN NOT WASH HANDS . i AGREE WITH WEARING GLOVES AND ALSO A HAIR COVERING AND IN 5 YEARS YOU ARE GOING TO WEAR A FACE...

If the slightest odor throw out or if thay are opened throw out.. Cook first ,open then freeze. Either waty they will get tough.Might be good for chowder or fritters.

This is another way(and very nice job) You can stuff it with anything you like. Roast or poach

THE MASK WERE THERE BECAUSE WE WERE A FREESTANDING 350 FT .HIGH TOWER AT THE WORLDS FAIR AND THEY FELT THAT IF A FIRE IT WOULD TAKE A LONG TIME FOR US TO GET OUT SO THEREFORE THE MASK.

If you did it right, pound it out and make a Galentine that's a classic item

Quote: Originally Posted by Mike9    I remember that one - very funny  

When I was in school 2 of the bakery student took a can of recipe dog food and baked it in a pot pie hallware dish  topped with dough and baked it off. One of the cooks thought he would be smart and took it out of oven sat down...