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Posts by veronporter

Lately I've been interested in maybe going to Vegas as an alternative to working in Chicago/NYC/Bay Area. I've heard from people I've worked with about how different a beast Vegas is due to the unions/Casino corporations, etc. How do you get a job at Guy Savoy, Joel Robuchon, etc? It seems they don't post ads on Craigslist like Michelin star spots in NYC, Chicago and the like do. They also don't seem to have anywhere to apply on their websites like a lot of other fine...
I also prefer a normal parer to a birds beak. Not sure what kind of advice you're looking for. Tourne speed is all about practice. Me and my friend used to race each other with tournes for the next day at the end of every shift; that helped build some speed for sure. Cool to see you're doing them at all. A lot of young cooks sport the idea that they're dated and/or lame. I've currently got fennel tournes on a dish at work and I have fun with every piece I tourne!
Why would you own/operate a kitchen but not be willing to put up the cash to hire a proper chef? Don't these people realize a good chef will bring in $$$ while a poor one will lose it? It's kind of like saying "I want to own a formula one team but I don't want to spend money on a top driver". Well guess what? It's the driver that wins you races. It's amazing how many clueless owners are out there... Oh and rant aside; I'm also in the sous-vide camp. Although if your...
Come on now; I know you're trying to be funny but no need to perpetuate outdated cliches. London is one of the best restaurant cities in the world. Tons of talented cooks are coming from England and In case you're wondering, no I'm not british.
Hey. A restaurant I'm at wants to try doing a "saltine" cracker for bread service. At first I wasn't too keen but thinking about it; it's a good way to do a bread service while keeping things light/not stuffing diners with bread. We want to do big sheets and break them into shards. I have a lavosh recipe that i like bit it's kind of a pain as you have to roll the dough through a pasta roller to get it nice and thin and then put an upside down rack on top of the dough...
First time in a long time I didn't work. I'm on at a restaurant that's not open yet, so just waiting. Don't have a GF/wife so it doesn't matter either way. However got a text from a former co-worker. I guess they had a few rechauds setup next to each other and one flared up, causing them all to flare up and set off the sprinklers 5 minutes into service! So don't feel too bad about your shitty service... Here it is;
It's a good method. I personally would take it a step further and use the french laundry method and not roast the bones. Although technically a white stock, you can achieve a nice dark amber brown through reduction and the tomato paste/fresh tomatoes. It's a super clean, neutrel veal stock but still has a great flavor. I love it. However my former chef(who trained at the laundry for 5 years in it's heyday) absolutely hated it. He made veal stock/demi the traditional brown...
Thrift stores and eBay are your best friend here. For the people who say the spoon doesn't matter; I would love to see your rocher's. While it is possible to make a perfect rocher with any spoon, it takes incredible skill. Even with an ideal spoon(and perfectly tempered/well made ice cream; an often overlooked component of great a rocher) it can still be very tough to get absolutely perfect(no seam, nice defined tip, perfectly round, no "tail").
I was just diligent and patient with thrift stores/ebay/etc and ended up with a good amount of antique spoons; really nothing better for a rocher of ice cream. I was also gifted a couple great silver spoons along the way. I keep a couple of the larger kunz spoons only for basting but I use the antique spoons for everything else.
Are you rubbing the bottom of the spoon in circles on your palm before you release the rocher? It helps a lot.
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