Posts by redzuk

I must be some kind of nerd, this has really been an interesting discussion.  At home next time I think I'll try; cubed peeled potatoes in the pressure cooker, shock, couple minutes in microwave until hot, rice or mill, gently...

Quote: Originally Posted by Someday    Add hot cream, mix gently to combine, then emulsify in ungodly amounts of cold, cubed, whole butter, keeping puree very hot the entire time Season, adjust,...

I use a food mill, was thinking thats the same thing as a ricer.      The food mill gives the texture I want, I put a lot of cream and butter and creme fraiche in there.   I do have a convection steamer to work...

Peel, chop, boil, drain into ricer.  Salt in boiling water, season again with salt and pepper as they sit in the ricer, toss butter onto the pre-riced potatoes, crank the handle, stir cream into mashed potato, check seasoning....

Quote: Originally Posted by foodsaucy    I have gone on over 6 Sous Chef interviews.  After all of this cooking professionally is the only thing that makes me happy but I fear being a line cook for...

I dont know what the redseal is. How much lemon juice or vinegar do you need to use per yolk to get the ph to a safe level?      It was once common to reuse the butter for a couple days.  Break the sauce the...

For me it was Grandma's house, she would have the coffee percolating first thing in the morning, not many aroma's bring back memories as clear as that one.  I do think its not a great way to brew but my first post was meant to be...

Yes the memories waking up to that aroma, but it must be really bad coffee to start with if the percolator doesnt make it taste pretty bad.    . 

Quote: Originally Posted by ChrisBelgium   I mainly use good olive oil in cold preparations or in low temperature preparations like to sweat onion/carrot/celery mix. Me too.  Like ChefEd, I remember...

Quote: Originally Posted by allie  I saw dry ice yesterday at a local grocery store.  Theysell it by the pound and I think it was $1.19 but they were only recommending a day or so in a cooler.  Having...