Posts by SaltyChef

Hey everyone, The restaurant where I work uses a floor mixer with slicer attachment to cut carrots. The result is a short, inconsistently sized, 'julienne'. I think they are just a little small for stir fry and they dont look as nice...

Hi everyone, I recently purchased a small seafood retail store and would like to sell some prepared items. There are a few challenges: I mostly work the store by myself so things can't get too complicated, I have some money but don't...

I personnaly prefer not to cook with trans-fats; butter would be the better choice. Financial reasons have nothing to do with it - I have seen so many people use margarine I just went along with it. Our steam table is kinda old - we use...

Being the first day of new menu without a printed menu, I proceeded similar to this: About 1.5 gallons of onion/pepper/celery medium dice 3 pounds margarine with equivalent AP flour - light brown roux About 3/12 gallons of chicken...

We put crawfish etoufee on the menu recently. Our recipe turned out fine but the roux 'broke' and the etoufee became soupy on the steam table. Temperature was 165. We tried a new etoufee recipe with lots of veggies, more roux...