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Posts by Pete

I agree that your temperature is too high, but I also think you are using too much oil/butter.  Those edges look almost fried.  I see that on mine sometimes, if I add too much oil to the griddle.  I never pour it on, but use a paper towel to brush it on.  That way I don't get too much oil on there.
Having gone from the fine dining world into institutional foodservice where we often look at the pennies, waste is a factor that needs to be constantly monitored.  It may not have the largest impact but you'd be surprised at how much monitoring waste can save, or cost, you a few percentage points.  If you have a butcher department are they watching how they trim the products and are they capturing usable meat, to be used in ground beef, stew meat, etc. from trim that...
 Ice,I have a lot of recipes both "authentic" and derivative for many different dishes.  If I am presenting a recipe that really flies in the face of authenticity I usually just comment on that fact.  That usually keeps those "authenticity experts" at bay and let's the readers know that while it may not be an "authentic" recipe it still tastes good and has a place in the world.
Nicko, I love the "Great Chef" series they've done over the years.  I miss good cooking shows like that.
-Squash soups are classic this time of year, but how about giving it a little nod to your Southwestern locale by garnishing with candied ancho peppers -Hazelnut Crusted Chicken with a Wild Mushroom Ragout -Caramelized Brussel Sprouts with Bacon Pecans and Dried Cranberries -Pan Seared Pork Loin with Caramelized Shallot Mashed Potatoes and a Madeira-Sage Demi -Root Vegetable Risotto -Twice Baked Sweet Potatoes -Horseradish Crusted Salmon on a bed of sautéed fennel and...
Before we can be of any serious help, we'd need to know a little more.  Is this a restaurant menu or a personal meal?  If it's for a restaurant, what kind of place, what other foods do you serve, what's the price point, where are you located?  If this is for something personal, what's the function, what price point do you want to be at, do you have food likes or dislikes?  More information will help us better be able to focus our suggestions.
 Eastshores, to a point you are correct.  Too low and your food will absorb too much oil before it cooks up and it will never get really crispy, but as thin as the chips are you can safely fry at 325°F and still get a nice crispy chip.
When making potato chips I always give them a rinse in ice water.  Don't know if it has to "ice" water, but that's the way I was taught and that's what I've always done.  Also, I like to fry my chips at a slightly lower temperature, usually around 325-335°F.  This way I get a relatively blond chip that is nice and crispy.  For me, frying them at 350-375°F makes for a chip that is too brown for what I'm looking for.
 I don't have a problem with vegans. They have as much right to decide what they want to put into their bodies or not put into their bodies as anyone else.  What I do find ludicrous is how fanatical groups like PETA are and their insistence that we should all hold the same beliefs as they do.  Sure, they have exposed some really atrocious things but they've also taken some of their campaigns to the extreme.
My wife, girlfriend at the time, got tried of watching me eat store bought frozen burritos after having work a 10-14 hr. day so she started making me homemade burritos that she then froze.  I still think it is one of the reasons I married her!!
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