Posts by ChefMasterJohn

Quote: Originally Posted by NeedsPaprika  For advising me on tomato sauce please skip to the bar. For general advice, kindly read on. Experience: 8 semesters in High School (every day for four years) of...

Quote: Originally Posted by Cat Man  yes you should...the remainder of the ingredients should basically be milk solids. Think of it like butter when you clarify it and let it settle. Milk solids/moisture on...

Quote: Originally Posted by pohaku  You will have to scale this to the amount of meat you are cooking:   4-5 lb pork loin (rolled and tied) 1/2 cup sugar 1/3 cup salt 5 sprigs...

Quote: Originally Posted by CinnamonGirl  I've been making fresh pasta for over a year, but have never used it for lasagna or another baked Italian dish. My question is do I need to boil the freshly made pasta...

Quote: Originally Posted by deltadoc  I just got done making a balsamic vinagrette using 2 TBSP EVOO (Carapelli) and 2 TBSP of Balsamic (just says Balsamic Vinegar of Modena from Gaeta imports), 2 TBSP of dark Brown...

Quote: Originally Posted by BenRias  This may seem an odd question, but I am interested.... As a chef, do you feel your overall health is hindered or assisted by the chef lifestyle? Is the constant motion enough to...

Quote: Originally Posted by newchef101  I started last week i'm a apprentice chef so do we work holidays etc  and what will i be doing on my first year?? I don't really think there is a clean and cut...

Here from Las Vegas just wanted to say hello and thank you! http://www.pcpropane.com