Posts by wizcat3

What do you think about this one. In school a chef had us clean/sanitize a very old free standing butcher block with Kosher Salt and a very hard brush. How would you take care in that situation? I often think about that. The othe...

Thanks. You know---I wonder why homeowners dont get the education about food safety in their own kitchens. All these cleaners for household kitchens, and they dont really have the correct sanitizer, hummm, according to the Health...

H, Just came back from visiting a friend and she was cleaning her chix prep board with vinegar water. OOPs! So I told her the :lol: health dept super should not come today. She does not have the sanitation system that the prof...

You are wrong! I did not have to take the the safe -----Course. Nothing required. Its not like NYC where I worked before. We/ I did have a very clean Kitchen according to the health Dept. I tlhink this happened just recently. I...

You Guys are right! OK I know You are right. Its gone! Such a waste! I should have been on top of it. However, we did have monthly pest control. Our landlord did not care to keep the building secure at the recomendations of the...

I cant open again in the same place. Thats "another" storybut maybe I just practice tempering and do some sugar/choc work and then just throw out. do I have to protect myself. They are a terrible animals. What possible...

I just recently closed the restaurant after 2yrs and 9mos, sad but thats another story. I found that a "R" or a "M" had eaten a golf ball size whole in the corner of an unopened 11# block of white chocolate. This...

OOPs dont know what I did

I cant tell you how many pies I bake for Thanksgiving in the Bakery. We dont have time to pre cook the shells. For a 9" Deep shell we just pour the custard into the shell and bake. ( at least 20 pies) at 350. We pull them out as...

I cant tell you how many pies I bake for Thanksgiving in the Bakery. We dont have time to pre cook the shells. For a 9" Deep shell we just pour the custard into the shell and bake. ( at least 20 pies) at 350. We pull them out as...