Posts by cacioEpepe

Looking to cooks some cockscombs sous vide but not sure time and temp.  I know its going to be a braised thing but I really dont know how high I should roll.  Any ideas?  I think theres a recipe in the Modernist book,...

I think it depends on your state. As of June this year in CA, every person working in a restaurant needs to have their food safety card, which means taking an online test.  There is also an option to get your managerial food...

Totally agree with flip.  No aprons or towels in the bathroom.  I freak out on my cooks about this.  Its totally unsanitary and looks HORRIBLE if there are no employee bathrooms and it's the middle of service.  

So, we're not talking about length of tongs, we're talking about how to clean them.  I mean, I always have just a spoon, tongs, and small rubber spat in a small bain on my station (when I'm working pasta).  The key is really...

The cases you see at Fairway and any steakhouse are temperature and humidity controlled.  They range in temperature, I'm sure, but I guess somewhere in the low 60's with about 75% humidity.  You could do this at home, but...

5 or 6 years ago I as rendering a whole duck (minus just the legs) in a cast iron in the oven.  Took the little fella out and set it on the range.  I slid the pan across a couple of range grates and the duck cage rolled,...

I've never really adored truffles.  To me it's like lobster and caviar...sure its good but I could easily eat something else and be happier, although I can recall every instance that I have eaten white truffles.  If you're...

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If thats the case, I would maybe just roast the garlic until its soft, spread the tiniest bit on the crostini and serve the grilled, split marrow bones with it.  I almost think you're making too much work out of it, but I'll be...

Ooookkkk boys.  Can we move on now?