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Posts by cacioEpepe

chairlady might be right.  Are you using the gazpacho right away?  Vinegar will break down colors pretty quick if left alone.  Maybe leave the parsley out and toss some chopped with your cucumber, crab salad.  Either way it sounds delicious.
After checking the web it looks like you might be in relatively good shape.  Most sites state that one should yield around 45% for skin on fillets, but thats for a head on fish, and as we know snappers have large domes.  My concern is the amount of scrap.  If my math is right, for every fillet you cut, say a 5 oz piece, you're producing 2 oz trim, which is a lot. Granted, if its used in a smart application, maybe its not that big of a deal.     I'm interested to hear...
First of all I would try this stuff   http://www.cup4cup.com/   It was put together by Thomas Kellers team.  Its made from cornstarch, white rice flour, brown rice flour, tapioca starch, milk powder, xanthan gum and potato starch.  I've used it for making extruded pasta.  It works well enough, but nothing is going to give elasticity to pasta or gnocchi like flour.  You can obviously make a mixture of your own since you probably don't have cup4cup readily...
  We did grind in house.  This was so long ago that I definitely had no authority to what was leaving the kitchen or not.  I was just a lowly fish cook back in 2006 
I worked in a modern Indian restaurant and fell in love with spices. Black pepper and coriander were a base for many things but other spices were accents for specific dishes.  I particularly enjoy green and black cardamom with lamb.  We made a delicious broth with dried ginger and mustard seeds for bass.  Aleppo pepper and fenugreek for halibut.  The list is virtually endless.
 
I guess I'm sticking with my guns when it comes to longevity at a restaurant.  I supposed 'skills learned' is just as arbitrary as 'time spent'.  KK, if counting the years of service your chef has dedicated you can total up at least 13.  Not a small number by any means.  We all know that time at any restaurant is personal.  I found depth and understanding by spending at least a year and a half at most of the places I've worked.  You get an appreciation of the nuances...
Whew boy, you're going to get a lot of information on this.  First of all, I don't think youre late in the game in regards to starting in kitchens.  Perhaps by European standards, but 21 is young enough to do anything.  I love the ambition that you have in setting your standards high, but like most people who are not in restaurants (especially younger people), the perception is skewed.     First of all, to be a proper chef I can say with confidence that 'moving...
This was my first tattoo probably 4 years ago.  Its a Glestain honesuki that one of my first chefs brought back for me from his travels to Japan.  He had it engraved on the bolster with my name.         I've also just recently got this rooster with maple leaves.  Not so much a chef tattoo, but it's def food related.      
Google "griddle scraper". You should be able to find something that will work for you.
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