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Posts by flipflopgirl

If I stopped production because of humidity nothing would ever get done. Over the years I learned to just deal with it.   Unless the sides are sliding down and pooling at the bottom of the cake I don't consider it a problem. A wet cake can always be dealt with. @JCakes mentioned one...the cardboard box will absorb most of the extra moisture (when bringing fondant covered whatever back to room temp)  and a very clean fan will take care of the rest. Just don't touch...
Welcome to Chef Talk ! I notice your location is the Napa Valley and hope your crop(s) and home are far far away from the current wildfires...   When I hear or read the location Napa I automatically think grapes but have also read there are other things being produced in the rich soil of the valley.   Chef Talk has an entire forum dedicated to gardening if you are interested  http://www.cheftalk.com/f/33/the-chefs-garden   mimi   Wait! You posted valley and I am...
IMO.... I totally agree with what @akat has advised (except one thing... try not to job hop unless there is a very good reason like the sanitary conditions and/or a hostile chef who never teaches you anything ) leave on good terms with every job "I have really learned a lot from you but there has been an offer from another chef teaching my kinda food"... Yes get your feet wet and move on when you find another place closer to your desired goals (forgot about that...set...
 I would buy frozen whole spinach then thaw and squeeze out the liquid in paper towels (you may need to do this more than once as there seems to be an inordinate amt of liquid in frozen spinach).Chop it up a bit then at least warm in the micro till the same temp as your sauce.This step will ensure even cooking throughout  the dish. mimi Why whole and not chopped spinach?During the squeezing you run the chance of wasting some as the pieces will stick to the towel and are...
@clairelv awesome job...so cute I want to just pinch myself! I am assuming (the steamer baskets gave them away) that you have made assorted dumplings. Did you use the same dough for each or are some tinted with gel colorings? Which filling is in each?   mimi   Forgot to ask.... did you learn this from an internet site and if so, which one? Because you are right about wanting to learn these with my grandkids. Thanks!   m.
Fascinating stuff... Micro was one of my fave science (nursing school) courses but had sooo much trouble keeping things straight. Barely squeaked by... Really do appreciate the time you take to break stuff down into digestible pieces (sorry could not help it lol). mimi
Sort of an oven sous vide ?Oh jeeze I said those words.Hear we go again ;-)mimi
I cooked my first sirloin in 5th grade. No one was home yet and it was getting late so took this huge piece of butcher wrapped meat from freezer and stuck under the oven broiler while still frozen. Had no earthly idea what I was doing but kept an eye on it and when it got brown, flipped it over and browned the other side. My dad was big on cast iron skillet porterhouses and alway ended with a couple of spoons of butter. So I did the same. I still remember that...
Not yet.We have a houseful of teenage boys for a few weeks and they go thru groceries in the blink of an eye !!!Wouldn't mind dropping a few hundred on some nice meat but they don't even chew just swallow everything whole.scared to even buy the cheese lol.mimi
Might be time to take out the PP manual and see who is free to use the school's wholesale accts and exactly how this is reimbursed. Odd that the GM is being such an ass about the inventory when he/she is being hinky with the school's supplies. This is prolly a good time to change the locks and carefully control only 2-3 sets of keys.   mimi
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