Posts by Cookers

It is indeed a tuille of some sort. The only trouble I'm having is getting the batter on the tray the perfect thickness. If it's too thick, it comes out more white and thick and looks weird. However if it's really thin, it comes out...

  The ring. What do you suspect it to be made of and the technique to make it? It looks like a tuille, but I'm not too sure. 

Quote: Originally Posted by kingfarvito  I looked up all the info I could find on it. The US doesn't participate so we're generally excluded the exceptions being Australia, Ireland, New Zealand, South Korea,...

Quote: Originally Posted by rbrad  you can get visas  fairly easy if you are under 28-32 depending on where you go. i'm pretty sure americans can get a six month visa for the UK which are called working holiday...

Quote: Originally Posted by chefedb  Patience   This x 100. I pushed myself to where I am today, but it came with time. You can go out and read all of those books, meet all of those chefs, but it won't...

Quote: Originally Posted by firecracker0x0   told me I would be chewed up and spat out if I were in proper kitchen's and.   1. Get a grip and harden up. You really won't last long if...

Do what ever it may be to get you to the next level. It's like that with every thing in life in every other job field out there, however it's especially important in this industry. Call up all the chefs. Go out to eat in their...

Look up on Youtube the Gordon Ramsay Behind Bars series. His goal was the same as yours in a way, but realizing it could turn into something bigger, he wanted to make a business out of it. Maybe by watching this, it can give you some...

Quote: Originally Posted by IceMan  Maybe think about why people want "grass-fed" beef.   My experience is because it's leaner.   I don't think I'd want to add fat.    lol not only that but...

Lower the temperature that you're using to cook with.