Posts by chefedb

Years ago in a Banquet facility that made hundreds of pounds of chopped liver at a time, I took a day off and when I came in the Sous chef had hire a new cook. His assighnment for the day was mix and make the liver. He cooked it all ,...

Great Story Michael.!

Most pot pies sold in markets today as well as beef pies have all changed. They all now use chicken pieces made from chicken paste and beef chunks made from beef paste. There is a company named "John Soule" who pioneered this process...

Tyson makes these in assorted flavors, available in supermarkets packed 3 cello  2 pax per box for  $5.69  chicken, cheese and broccoli and ham  peppers and cheese. Restaurant wise in my opinion , not acceptable...

They have been sued prior, and now their insurance company has made it mandatory. Only time in my opinion they should be used is if you are a REAL butcher working in a cold room or using a meat slicer with only some experience.using it.

use a stiff boning knife for heavy cuts and hindquarters ,forequarters etc. I use a flex boning knife for chicken and some fish. Since a lot of off premise catering gigs you never know what you will find till you get there, hence I...

Your fridge has to much moisture in the air in it. Put it sealed plastic bags. The more air the faster it will go. It can also be frozen if blanched first for adding to other dishes later.

Thats what makes Cinnibon so expensive and successful

Some of these articles made me look into my  knife box which is a large  foam lined tuffy plastic tool box with a top tray that lifts out , The count  3 assorted  french , 2 boning stiff and soft, 2 long slicers, 1...

Bon Ap  is sought of the formula I have , I make it in sheet pans, cool it cut it into long log type pieces and layered it with cream cheese icing..Decorate it with almond paste  shaped carrots, and serve it as a slice. I...