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Posts by Chefross

I've never had any luck making bacon from the duck breast. Prosciutto though worked well.
Interesting topic, but perhaps the title should have been..."When people don't understand about good food."   I make hand made Dim Sum. Time consuming and putzy. Delicious though right? The customers' plate comes back with all the dough removed and laid neatly on the side of the plate. Only the fillings were eaten.   Make Bolognaise sauce and it simmers all day on low flame. Customer says to the server that it's too bad the Chef has to buy bottled spaghetti...
Now you made me go back and take a better look.   Those aren't 2 separate paddles.....more like a base piece with a carved out groove that the other part fits in. Plus it looks as if it has a metal pin that's bent to keep the 2 together for whatever purpose.   I spoke too soon.
As to your query about alternatives to boiling the jars, I don't believe you have many options without resorting to chemical additives for preserving the product. Generally speaking it's the acidity of the food being processed that's the key.   Two schools of thought here.   Many home cooks simply simmer the jars, and lids, have the product hot, fill the jars, wipe clean, place the lid and ring, tighten and Viola.   While this may work, it is not a guarantee that...
And Ishbel takes home the prize. You are correct. They are butter paddles.
 I might point out that you, yourself admit that when the child gets annoyed or doesn't get what he wants, you need to remove him outside or to the bathroom until he calms down.Excuse me but this IS the very thing that other guests don't need to see or be subjected  to. And certainly not when you are paying a lot of money for the food and ambience of a restaurant.Also you mentioned that you veered away from the white tablecloth places....so your comment makes no sense. We...
When you are a cook  for a corporation chain type place, the emphasis is always on getting the hot food out as fast as possible. This mentality is drilled into corporate "manglement" and will never change. 10 minutes is too long? WTF   Good cooks that do not understand the corporate mentality are always labeled slow or inefficient. It's not you.......... But, if you are determined to continue on in this industry it would probably be a better idea for you to find a...
Whatever you do, don't cook that Bison or Elk steak beyond medium. So lean and dense the meat will dry quickly.
40 years in kitchen and I can tell you without reservation that shouting was always an integral part of the BOH scene.   I HAVE worked for Chefs who shouted at cooks, others threw pans, some got so red in the face I thought they were going to have a heart attack right there on the line.   I found the main reason they shouted was not so much because of lack of motivation or attitude but more of ego. Many had personality issues that carried over into their daily...
Thank you Someday.........
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