Posts by redzuk

 I'm not much of a baker but recently read Reinharts book, Bread Baker's Apprentice.  Main theme of the book is about the importance of the fermentation of the grain, using either poolish, biga, pate ferment or letting the...

Quote: Originally Posted by tcollins    3. Chef Keller is particular about technique, but to replicate (if possible in a home kitchen), I need the very best ingrediants I can get, knowing they may not...

If this is the recipe, its a little vague.  http://leitesculinaria.com/5948/recipes-skirt-steak-with-caramelized-shallots.html The picture doesnt look like the meat was sliced at all.  Like others have said, when I think...

Jacques Pepin.  Not that I've watched much of what he has on youtube, its probably all good. 

Quote: Originally Posted by Seabreeze  Thanks everyone for the input.  I've been using the USDA tables, but was curious if anyone knew of comparisons between the various cooking methods.  USDA doesn't list...

  At home, those silicone strainers that sit on the bottom of the pan work real well for steaming.  Less water to boil, more efficient, faster than boiling, holds a couple of portions unless you really love broccoli....

Quote: Originally Posted by FlyingL66    Subtract the additional cost of pre-cooked and you have an increase in profits of $31.88 PER 40# CASE!!!!  You lost me.  With your numbers I...

         While you wait for a response, do you already have your own technique for using a bench stone?  I went to youtube to try and get some ideas.  ...

Everyone else probably already know this math shortcut.   http://www.chadwrites.com/knife-sharpening-coin-trick-magic-angle-finder/   Turns out for 20' my estimation was way off on a chef knife, might explain poor...

I've never used a really good knife, trying to get an idea how gentle you have to be with them.     http://www.youtube.com/watch?v=ki9KErH1oEY   The guy did pretty a good job on the parsley but would that kill a...