Posts by vonshu

Thanks for the advice everyone! Also, I was told by somebody who has worked as a cook in the past that most places won't hire people for part-time kitchen jobs because it isn't worth it to train them. Is this true? Because with going...

Quote: Originally Posted by Someday  Lol, I work the pasta station at a very busy little high end italian restaurant. Like, the kind of place where they pay 1-2 people a day to do nothing but make house made...

Hello all, so cooking/food are my greatest passions and I've been cooking since at least 14 (now 21). I would consider myself quite experienced in the home cooking realm but I have never had a cooking job really, or any significant...

Quote: Originally Posted by salparadise  After too many meals of turkey and dressing I was ready for something different flavor wise. I made a strong stock with the bones and scraps and made a hot and sour soup. It...

So, as I understand it, seasoned cast iron would be the best option to sear something like a steak. However, I know that you shouldn't add acidic elements like red wine to cast iron, as the metallic taste can leach out into the food....

any ideas?

try making your own pesto, guarantee it will be better than almost any store bought pesto.

Cook the curry powder in some butter or ghee over medium heat in a saucepan for 1-2 minutes, or until very fragrant, before you do anything else with it. Make sure you are stirring often so that it doesn't burn. This will help remove...

1. What is the difference between braising on the stove top and braising in the oven? What are the pros and cons?   2. I don't have a dutch oven. Can I use my 10 qt stainless steel stockpot to braise in the oven?   3....

Hi, I'm planning on making a pumpkin beef stew, but I was looking for some advice on the best ingredients to use (mainly I just want to know if any of these flavors will conflict with the other).   I'm planning on...