Posts by CookMonster

Whether you are going into food styling, chefdom, specializing in garde manger, etc...I would recommend taking pastry, for several reasons. If you are in fact looking to be a chef you need to know pastries in the event your pastry guy...

Also, use real, manufacturing cream, not whipping cream or heavy whipping cream.

But you're not supposed to drown them in lemon juice...

An honest answer - anyone who has been in fine dining should know that keeping apples, pears, etc in water with lemon juice is the method to keep them from browning

From what I understand, as the cake cools, moisture evaporates. If cooled quickly, the moisture escapes quickly, not allowing the cake solids to expand gradually thus creating these cracks. So let it cool slowly with no cold drafts....

I would look into Japanese knives too other than Global, don't just stay with the common well-known brands like Whustoff, GLobal, Henckles, etc... www.Japanese-knife.com has many brands of Santoku

I just ordered a Nenox KORIN Guyoto (9.4") with snakewood handle refinished for left hander (me ) And along with it, I ordered a left handed Nenox KORIN Honesuki to replace my cheap dull boning knife. Can't wait! These...

I have an old cast iron skillet that I use that works great! Heat it up and pour some fat in, let the fat heat up. Meanwhile season the steak with kosher salt, pepper, etc. Place in skillet without touching it until you have the crust

I would have to agree with you Isaac - I am not sure who here has an absolutely original recipe idea...Many recipes are built from ideas obtained from other chefs and cooks...

Why are the Japanese knives so expensive?