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Posts by Chefross

I have to comment. First remember it's a TV show created for your enjoyment. Time is irrelevant as the producers can edit anything they want.What you may have seen as a protein going into a water bath for only 45 minutes could have actually been and hour and some but it was edited for your viewing pleasure. Now on to Someday's comments about Sous Vide and timing..... In another thread here on the Pro forum entitled "School me on Sous Vide: Zero to hero style..." you wrote...
Someday's quote:   "You will find as you go through your career that there is no such thing as a "right" way to do something (well, there are a few things...) and that there are lots of roads that lead to the same destination. As you progress, you will learn different ways of doing things and it is up to you to adopt the method that you like best...whether for ease of preparation, flavor, consistency, etc."   Thank you so much for this. TV cooking shows are to blame...
The only thing I see here is a difference of opinion. Your resort Chef wants to bring out the flavor of the caramelized onions. Your instructor didn't want that flavor in HIS cream soups.   While cooking onions, or any vegetable for that matter, with a lid off, the vegetables are exposed to the air and moisture will evaporate. With a lid, the moisture is contained within the pot and not allowed to escape. The vegetables will "sweat."
Foodpump and Desdinova, it is a sad state of affairs when a host and a caterer can't trust each other.   The client with holds the final payment until after the affair because they don't trust the caterer to give them what they ordered. Those people that nit-pick in order to get a break on the price are usually the ones that make it bad for the rest, hence your contract wording about payment.   Caterers also come in all shapes and sizes. Most are honest. Some are...
Happy Passover Everyone... May your Matzo Balls be light and airy and your Charoseth be sweet and bitter...( you can never have enough wine in it.) Shalom y'all
 I have to chime in Pete.You and I are perfect examples of the Midwest. You hailing from semi-rural Wisconsin, and I from very rural Michigan. Sous-vide is non-existent here and probably never will be.Sushi restaurants? Nope, although Sushi in grocery stores is availableIn fact fine up-scale dining is no where to be found within a radius of 200 miles or more where I live. Pete, on the other hand, has a few larger towns within an hours drive, that has all that I mentioned...
There are butters out there with higher fat content. Read the labels. Higher fat content does not make the butter any better. Taste is subjective. Do a taste test yourself and decide what butter tastes better to you.
Sorry...I just saw this. I realize this is 2 weeks old already.   Judging by the list, I would favor a deck oven.
A lot of what you will make in a restaurant kitchen will depend on the Chef and what he may want. If you go to work in a upscale patisserie.....same thing. How's your yeast products skills? I would brush up on this. Depending on where you end up, you will learn a lot. You don't need to buy anything. Just keep your mind open and willing to learn.
 I used US Foods for a while and my rep was everything one would want in a purveyor. He knew his product line. He knew my needs and didn't try to sell me something I would never use.If something didn't get loaded onto the truck, he would physically bring it to me himself using his own car.I believe it all boils down to the person. It's the salesperson that makes the good or bad name for a company. I've kicked Sysco out of some of my kitchens, but sometimes this was not...
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