Posts by Someday

Quote: Originally Posted by ChipsAhoy  what side hit the floor? if its the top....sunnuva.....maybe chop a millimeter, then, broiler? if it's the bottoms chop it sear it, serve it. maybe rinse it hot water then sear...

It's a pre-gelatinized flour so that it won't clump and you don't need a roux.    I don't know why, but it seems to make crispier coating and batters. I too have used it in a few different places for dredging, esp....

Yeah, we'd need a lot more information before we could begin to help you in a more meaningful way.    I don't say this to be cruel, but you seem to have little to no idea about what you are doing. You say you opened this...

Well, he does, but he uses them being physically tall as a starting point for a broader discussion about being above everything and able to see. He wonders why a lot of chefs he knows from his experience are tall and wonders how/why...

Quote: Originally Posted by durangojo  please indulge me a short rant...lord only knows where it's coming from....i think that with all the talk lately about cake testers instead of fingers and eyes, pressure cooking...

Quote: Originally Posted by BeachChef22  A-hhhmmm.....Although I share most of your sentiments, you fall pitifully "short" on your "means nothing" tangent and your notion that only taller chefs dominate their...

Quote: Originally Posted by SquirrelRJ  Someday- it's nice to see other people out there with their junk together in the kitchen, I wish there were more cooks like you out there.   I can't tell if you...

Yes.    Two hours to shuck, cut, and juice seems too long.    But hey, you are an intern, new to the job, so I don't think that anyone expects you to be super fast at this point. You are still learning,...

Quote: Originally Posted by SquirrelRJ  Resting should definitely be standard practice, I very rarely flash anything on pickup, though.   Say you had 5 steaks all with different temps, you're...

Yeah, the procedure for the grill for me was to put the protein on right when the ticket came in, cook it, then set it aside to a resting rack to finish carrying over and, obviously, rest. On pickup, i.e. the ticket is fired, you...