Posts by GoodChef

You left out one important point, every student whether still in school and or who has just graduated classifies them self a Chef, They haven't qualified as a good dish washer. My observations when presented with a station or a job...

Need some help in the use and comparison of Lye, I realize that Red Devil seems to be the Lye of choice, how ever with the over reaction of big Brother, and certain Agencies it is almost impossible to buy.   Now I did find a...

You might want to check some of the local motels in the area that have kitchens, some are floundering and looking for new blood and you might pick up a small restaurant to boot in the deal.

I would like to commend you are pursuing your dream. Might I offer some advice,first research the area you are going to, as you stated you are in AR, not to many oceans their. Next with the developments of the last few years might I...

What type of yeast are you using? dry and or active, one you do not have to bloom the other has to be bloomed. Inown this sounds wierd but double check the yeast.  

        Here we go, hope this helps. Most sheets weight about 1/10 of a oz. (3 g), The amount of liquid to soften is not that important, if you use 2 teaspoons (10 ml) per sheet.Once softened you can place...

Here is a recipe for making White Chocolate it is from Chef Bo Friberg book,   1 1/2 oz (40g) coca butter 1 pound 5 ounces (595g) white chocolate 5 ounces (140g) light corn syrup 1/2 cup (120ml) simple syrup  Cut...

Just read your concern, have you tried lightly dusting with cornstarch, don't go crazy or it will dry it out. I don't know the size of the fondant but if it is 1 LB (454g) ,add 2 tsp (10) (CMC) or gum tragacanth.   I sure hope...

Hope this helps and since you have said this is your first time either eating or working with Figs, one thing you will notice is trying to find just the right one that isn't to old or hard or wrinkled.Try Carmel dipped Figs, after...

This recipe will yield 3 cups 1 pound of sugar,(455g), 1/3 c (80ml) water, 1/2 tsp (2.5 ml) lemon juice, 2 Tblsp 930 ml) glucose or light corn syrup, 1 1/2 C (360 ml)heavy cream, 2 oz (55g) unsalted butter.Sure hope this wrks out for...