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Posts by cheflayne

I would bet big time money on this and yuzu for the citrus.
The pride I take in my craft shows through clearly on the plate.
The price of a chef's whites and his knife roll are not a good gauge of the chef's culinary abilities, only his wallet.
Marinades have good shelf life so I wouldn't worry about having too much. Just put the unused portion ti the refrigerator.
Make another batch without lemon juice. Combine the two.   In the future please post your questions such as this in http://www.cheftalk.com/f/17/food-cooking-questions-and-discussion the general forum section. This particular section is reserved for current and past professional chefs only. Only professionals in the food industry may post here though all are free to read.
Have you looked into Continental? They make an 18" wide, tall, two door unit.
 This seems to be the meat, to me at least. (the reason for the original post)
To my knowledge, salmonella is killed instantly at a temperature of 160F. So if you are cooking chicken to an internal temperature of 165F, the surface of the chicken is going to be at least 165F.
As you go through life you will encounter people that don't behave as you think they should.   One option is to accept that fact. You don't have to like their behavior. You don't have to condone their behavior. You just accept the fact that it occurs.   The second option is to develop a resentment about their behavior.   Resentments are like rocks. They get heavy after awhile, especially the more you pick up.   Put them down and walk away. Why let a rock control...
My thoughts were that if you were going to confit the cherry tomatoes they would provide enough of a saucy component to the dish. If not, a possibility would be a light but intense syrup such as a roasted tomato and xeres vinegar gastrique or a roasted golden bell pepper and golden balsamic vinegar gastrique. Although I agree with others that have posted that sauce is not necessary with duck confit.
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