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Posts by Apprentichef

Makking a basic internal website with pictures and links should be fairly easy. Touch picture, takes you to recipe. Another button and goes back to main menu. Sort of like a wordpress site.
If you ever do plan on going to Trinidad, let me know and I'll see if I can hook a brother up. My cousin should be able to point you in the right direction.
Dresses are not at all suitable for a busy kitchen environment. If you want to wear a dress then change when in the FoH.
Don't see much of a problem. Run it like a bbq place in Texas. When you're out, you're out.
Uh it's mashed potatoes, they're not exactly high on the food cost. Hold what you'll use in a steam tray with butter wrapper covers on top. Remake every 2 hrs or so when they're starting to go off perfect. Reheating mash will never taste right.
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.
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