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Posts by Meezenplaz

Umm....Eggs in a Frame y'all. lol Pigs In a Blanket. Weiners rolled up in a pastry triangle and baked. Of course Pilsbury got up in it and has a recipe on thier frozen croissant package. lol
All true, and food micro biology is fascinating, I worked in a frzn food factory for a year in QC. I think we're all pretty cautious about raw chicken, Im just saying Ive cooked literally thousands of pieces of the little cluckers in various ways,both in catering and for me and family, and have never had a problem im aware of. Im just careful about temps and cross contamination, especially in the home, where various operations arent usually as separated as they are in...
Sure, its perfectly fine to dump that marinade into a saute' pan and turn it into a mouthwatering sauce or gravy. Which ive done many times, with many different marinades. And once its cooked down for a few minutes, you can baste with it too.
I can relay how I do breakfast potatoes. They come out perfect every time. Many insist that precooked or "left-over" potatoes have broken down and are basically unservicable. (we're talking about standard russets here, about 2-3 dollars per 10 lb bag.) And that's true of mashed for the most part.   But I steam standard russets, cleaned, whole, skin on, til fork soft. Cool, then if peeling, they come off easily with a blunt knife. Peeled or not, into the fridge over...
Trolling....haha spoken like a true fisherwoman, Mimi! Agreed, an ocean of usefull info in these archives. Snag it, set it, bring it up and digest its educational goodness.
Thank you for the update Erin. The followup is nice, it's something we don't get all that often in here. Theres always more than one way to skin a ca...chicken, sounds like you adapted and found a way that worked. Flexibility and improv is what catering is all about.
Welcome to Cheftalk Rubius.
Sure you use skim or diluted milk so it doesnt scald. As pointed out in the link, many boxed mac n cheeses call for boiling milk and water together, then cooking the pasta in it. Question is, do you think it makes any real difference in flavour? I dont.
Ive worked in commercial kitchens both mats and bare floor. Youve mentioned some down sides, mainly theyre a lot of work to clean, especially the ones with holes, theyre heavy and dificult to handle. Thus its us guys who usually haul em off the floor to clean. IMO the holy ones suck. There are solid, non slip mats that are easier to keep clean, nothing "goes down" inside, you just sweep or damp mop the mats in place, when the floor gets too crudded up you move them to...
@CW...Meh, funny I thought of doingv the same thing--chicken two ways, then qualifying them with a citrus sauce. lol When commenting on them taking double space, I was referring to splitting and pounding them to a half inch., or butterflying. Either way, theyd cook pretty fast. Ive pounded hundreds of BSCBreasts for various reasons, and always pound to a half inch for my cordon bleu. Theyre rarely dry or rubbery. However it is as you mentioned, easy to over cook...
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