We confit ours in duck fat, garlic and thyme. Cool, snip off the pointy part/cartilage and pull out the bones. Then we vacuum bag them up and fry them to order.
Delicious.
I would imagine said kitchen is missing out on prime culinary talent, with silly prerequisites like this...
The kitchen I'm at; applicant sends resume. If that looks good, they come in and chef gives a 5 minute lecture about who we...
Don't go. If you're in a good kitchen/learning from a good chef you have no reason to waste your money(other than to say you did and for "networking", which you can also do without school).
Just study, read and cook all you can. Stay...
Biscuits! Love making perfect, light, flaky, buttery biscuits. Brioche is another favorite of mine. Love the silky, elastic feel of a perfect brioche dough.
I also enjoy cooking fish of all kinds. Feels good, man.
Doing it "right" is doing what the guest wants. It can be annoying but at the end of the day, our job is to make people happy.
Also I would argue against a medium steak being the "done way". For...
Quote:
Originally Posted by Just Jim
Depending on the environment, any derogetory term can be a term of affection.
I wouldn't walk up to a stranger and say that, but would have no porblem with a close...
Quote:
Originally Posted by Shootoo
Don't mean to... Question your kitchen's slang... But if a new guy called one of my hispanic cooks a joto, they'd more likely than not get their ass beat
Yeah, that one...
