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Posts by Apprentichef

Really? Because the way I've always seen it made was pretty much the exact same way mayonnaise is, except the garlic is the emulsifier.
Look up arabic "toum" to die for
Agreed, lose the chef and find another title for the magazine.   It greatly bothers me when I get called chef. I'm not a chef, I'm a cook.
Ok, getting back to the OP... I think that recipe is a bit messed up. Mind posting the whole thing? When I'm going to braise something I'll brown the meat in a pan and add them on top of the vegetables I'm using to the pot. Deglaze the pan with some pinot and scrape up the good bits. Cover and simmer till tender (hour and a half-ish?). Once that is done and I want a thicker sauce or gravy, then I will make a roux/beurre manie/slurry and thicken it up
Depends on what you want. If running a kitchen is your dream then go for it.   If you want to be the best cook you can be then don't do it and move on when you can't learn anything else where you're at.
Don't start carving/pulling into them till you're serving. Most BBQ places I know intentionally don't make enough for the volume they're doing. That way it's always moving and when they're out of something, that's it for the day better luck next time. Dried out BBQ is a guaranteed way to make people never come back.
Sounds like my cooking on a weekend. Happened on Saturday actually with a nice thick piece of shank. Get distracted reading the paper, cuz' it's the only time I can, with a cup of coffee and the covered pot start boiling. Turn the heat down, and it goes for a bit longer. But damn does it come out tasting fine after two hours or so.
Yeah, held meat is just awful. you're not talking about a big hunk of meat that can stand to be lying around for a while.
OMFG I WANT THAT
I called in once because I sliced the tip of my pinkie off from mid nail down on a 45 degree angle. ...I think I was justified.
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