Posts by pcieluck

I'm not going to go through that much trouble so I can end up with a Hershey bar.  I'm not even looking for an accurate answer.  Let's say I'm looking to make an chocolate of 80% cocoa.  If i'm starting with 1 lb of...

I thought powdered milk was only for making it from cocoa powder. Not even a ballpark answer?

I spent a few hours researching that process.  What Im really curious about is the cost difference.  Therefor, does anyone know the yield of a pound of cocoa beans?

I'm fairly inexperienced with deserts.  For valentine's day I made a bunch of chocolate truffles for the girls at work.  Once they had their fill I let the cooks try them, and they started asking me questions about how to...

I hear ya, but the stock i use was made with A LOT of meat in the first place. Lots of trimmings compliment of the restaurant I work for not using them for anything.

Because I want the braising liquid to be as flavorful as possible, so i concentrate it.  Plus reducing it with vegetables in it allows me to do a lot of the skimming while it's easy; on your stovetop before transferred to the...

What are you braising them in?  If you braise contains a wine or tomato paste, to mention a couple, your liquid will glaze easily after being reduced on their own, thanks to many sugars already available.  As mentioned, a...

Hahah what?  Honestly I'm just trying to see this from a different perspective.  I have no problem being the hero, and helping everyone, but a hero knows when to tend to the wounded and when to charge forward and end the...

Just the mathematics of it, Smork.  Why have twice as many people doing what half the people could do, if people were positioned differently in the kitchen?  That other half can be doing things that are actually useful....

I understand that knowledge and experience running a business are essential to being a successful chef.  I look at what the captains of the industry are doing, and consider what my own dreams are, and realize I'm nowhere close to...