Posts by redzuk

Quote: Originally Posted by ChefAmberR  I would write my staff up if the left the grill dirty like that. I keep my griddle clean and shiney and the food always comes out beautiful. As another poster said, not only...

When do you use a steel and when a carbon hone?  I have a couple Henckels and a couple carbon Wustoff's.  Is it bad to use the steel on the Henckels.     Should the steel be reserved for carbon knives only?...

Quote: Originally Posted by Chagal  A dirty griddle is never acceptable.  Sorry, that's just the way it is.  I don't like using chemicals on the griddle.  I found that while the griddle is still warm...

Funny to watch people stumble around the kitchen in clogs, they seem to take some getting used to.  Boots for me, pay whatever it takes to find something that fits right. 

Quote: Originally Posted by skewered  Thanks everyone!  I realized that we're at high altitude, and that means water boils at a lower temperature.  Does that mean I must resort to a pressure cooker? ...

Quote: Originally Posted by boar_d_laze  If its a broth left over from boiling some meat for a couple hours you might not be able to get it very clear with only a strainer....

   I like fresh shitake's with marsalla, for the flavor and I prefer the texture to button mushrooms when sliced and sauted.   

  It takes a lot of patience to do it right, as I remember you had to stir it constantly until the raft forms.   Could you tell a difference if you start with a good stock, I doubt it.  If its a broth left over from...

Quote: Originally Posted by Mustaroad  ok, my concern comes from stories like the holiday classic; Grandma cooks a stuffed bird in the oven at 170 degrees for 20 hours, whole family gets botulism and falls down like...

Quote: Originally Posted by PeteMcCracken  Before you "give up on consommé", take a look at: http://frenchfood.about.com/od/soupsandstews/r/beefconsomme.htm Is that how you do it?  Havent made...