Posts by jazzcook

  Quote: Originally Posted by Jock  Ah, the elusive goal. I don't ahave the benefit of a wood fired oven but I'm still trying for that same resultt. My oven goes to 550 and with the convection fan on I can...

You want a nice airy crust with big open crumb structure?    The bottom line is hydration.  Get used to working with a wet dough, the wetter the better.  You might need to change your whole approach, but it'll...

That's very impressive that with no previous experience, after five months you were staging and ended up getting a job offer.  Good for you man!  I've been at it a year now, and don't feel like I'm ready to do something like...

In addition to the question of what defines a "professional chef", there is also the question (by the OP) of who should be posting in this forum...   I am a full-time cook, and have always considered it appropriate to post...

I dig Bourdain and agree with a lot of what he's saying in that article, but at the same time I think he's really speaking specifically to people who are thinking of getting into cooking because they think it'll be fun and glamorous,...

I changed careers to cook.  I don't think I'll ever be a real "chef" as I'm starting too late, but I will be a good professional cook someday.  I definitely traded better pay and fewer hours for the chance to work in a...

I do honey, mint, one lime's juice and a splash of water in the blender.  I chop the mint before blending...simple and really good!

I use carmelized onions at work (cold station), and don't have any problem handling them.  Don't slice them too thin and use more oil when sauteing maybe..?

There is no one right answer, it all depends on what kind of crust you are going for...   Try this:  After the dough has risen for an hour or so, punch it down and then form into a tight, smooth ball.  Coat it with...

I make my dough by hand, once it comes together in the bowl I take it out and knead it for about five minutes, until it becomes soft, supple, shiny and not sticky.  It's one of those "you'll know it when you get it" things... But...