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Posts by Chefross

When the complaints are more pretentious then justified, all you can do is smile and shake your head.
 Great story, and not to get too far from the subject, I had the very same thing happen when I worked in DC for a Marriott account, only in the form of 4 foot long sub sandwiches cut into 2 inch portions for 1000 people.2000 portions of a sandwich with a frilly toothpick to hold it together.My French Chef was so angry at sales as well, but didn't get them involved. Too bad.
Hey Koko, sounds great. I never thought about soaking the pods first as mine always are soft and easy to split, but I can see the value of the soaking if they are stiff and hard when starting out.
Are we talking "at home" here or in a restaurant setting?Commercial salad spinners can have motors that use centrifugal force to get the water out.Others are hand spun. I agree with the paper towel idea and multiple spins.Great post chefwriter.
Yes, using a food shredder or food processor for hardier vegetables is good in my book. For soups, (other than cream soups) stir-fry, or any other preparation where the vegetables are front and center, I believe they should be cut by a human person with a knife.
I get the ones from Madagasgar and they come vacuum sealed. I am able to scrap the pods pretty easily. I also place the pod itself in the milk/cream when I'm making ice cream. After scolding and adding to the egg sugar mixture, I also leave the pods in as it cools. I remove the spent pods, rinse, dry them well then place them in a glass jar and fill it with sugar. Vanilla sugar in about a week.
It would be a shame to braise this cut of meat. I am planning to open roast an eye of round  for Sunday dinner here at work. My plan is medium rare with red bliss potatoes, large chunks of carrots, pearl onions and mushrooms. A sauce made from the pan drippings
We purchase east coast oysters and have more of a crab problem than worms. Tiny crabs burrowing in under the oyster....yuck....
Always remember this motto and it will become more and more clear as the years go by......Good luck and keep on cooking.....   "You are only as good as your last plate."
I have read all the lines in this thread and wish to add my 2 cents. From what the OP has told us, they want to prepare meals to be delivered.   Assuming firstly that the OP has all the right legal preparations taken care of so they can cook in a sanitary and structurally sound environment, I guess I'd want to question something that no one has yet done. That being the quality of the cut that these Hobart attachments produce.   I worked as a Chef in many food...
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