I work at a baseball stadium, so we've got a virtual army of hot boxes. All are FWE insulated boxes and I've never had a problem or even heard of a problem with them.
Thread locked, pending discussion with the ChefTalk moderation team. Some of you need to realize that your perceptions of what people communicate over the internet are not fact. Disagreements are fine, but everyone needs to make their...
Quote:
im gonna push through knowing i wont be fired for not being able to,
A word of caution here, these sound like famous last words. Personally, I didn't take a head chef job until I knew I was ready. If you're...
Resting meats in any liquid will reduce the temperature more quickly (liquids conduct heat better) and reduce carryover cooking. While demiglace would also add a good flavor like butter does, it's about twice the price in ingredients...
I once worked with a guy that was 5'7" and around 300 lbs. The line was about the same as the one boyo works: long, but narrow. Whenever he tried to get past me at my station, he'd invariably knock my utensils on the floor trying to...
We did cubans at the baseball stadium I worked at and had the same issue. We had to run the sandwich through the press, then opened it up and put it in the oven to heat through. I'm pretty sure that won't fit the 3 minute time you're...
Having just deleted 4 posts for inappropriate language, I would like to remind everyone that Cheftalk that kind of thing. I'm sure everyone's vocabulary is a little better than this. Should an intelligent discussion prove to be...
Lets keep it civil here, plase. If you find objection with what/how someone is posting here, flag the offending post and a moderator will take care of it.
I don't think stuffing it with cooked sausage is going to help the finished product any. The chicken is raw, so you should be cooking it until the stuffing reaches 165 whether its been cooked prior to stuffing or not.
