Posts by TransChef

Thanks for the responses, guys.  After buying and reading Thomas Keller's four  books, I've  realized that  even  a work of innovation can still be innovated and that to innovate one hast to start somewhere....

Even if the water is not boiling as long as heat is warming it, there is a vapor happening.  Example: a bottle of water near a window.  yes, it adds moist.

Maybe this can help.   Tell the chef in your current job that you can help if he needs another person in the future when someone does not show up and you are available.  Never make one chef mad.  Maybe  he knows...

Since my first check in May of  this year  from  my job in a five star hotel in SoCal, I have been using a huge part of my salary for buying books.  I buy just about  anything as long as they are about sauces,...

temperature of caramel. use candy thermometer.

Tried that. It did not work. Vegies (specially frozen corn, carrots, and peas) still came out steamed, mushy, and discolored. Your suggestion only works if you put a lot of cooking oil to compensate the water that will come out from...

Dry the defrosted vegies thoroughly with strainer and towel, coat with oil, place in the parchment-lined tray and put in the oven until dry but not burnt. 5 minutes at 350. The culprit is moisture from the ice.

"Last night, customer complains that the pasta was cold but the sauce was hot."   I would complain too if the pasta was cold and precooked and served with hot sauce on top. I don't know if the Italian chef instructor...

From dictionary.com gar·nish    /ˈgɑrnɪʃ/ Show Spelled[gahr-nish] Show IPA –verb (used with object) 1. to provide or supply with something ornamental; adorn; decorate. 2. to provide (a food) with something that adds flavor, decorative...

example, these crunchy noodles complete this salad dish... http://www.bbcgoodfood.com/recipes/4719/images/4719_MEDIUM.jpg