Posts by Jnjsqr

Awesome idea Chefd!! I wish I knew that today bc we did a lamb stew and a rabbit braise. The de-greasing was most important for the lamb though. Today, I put ice in a bowl, and then in the blast chiller. That KINDA worked but I should...

Please forgive my wordage. I need to clarify: In no way do I consider myself a Chef. Not even a teeny, tiny bit lol. I mis-wrote, and thank you Someday for seeing my point despite that word being mis-used. But yes, I mean is there any...

What is that one piece of culinary advice you'd give to a young chef? What did you wish you knew before you got in the kitchen professionally? Jen "Yes Chef!"

Chefs! In class today, our dishes were Veal Banquette and Pot Au Feu with Sauce Raifort. (please forgive me if I get terminology wrong, I am still somewhat new!) Chef said a few very valid criticisms (my sauce was over-reduced for the...