When I work with a cook over a period of time and I see him/her grow culinarily from an ugly duckling to a force to be reckoned with (and I along with them), that's when I feel like a chef.
Easychef isn't working in Podunk, it's a fairly decent sized town with universities and tourism. I lived in a similarly sized university town a lifetime ago and it supported a number of interesting restaurants that boasted good...
I think Colin has the right idea, if you want to have an exciting and dynamic menu look to the less explored aspects of Italian cuisine. Also look for good sources of local proteins that are out of the ordinary. Octopus,...
Best solutions are to freeze dough after the gnocchi have been formed or blanch them immediately after rolling chill and store them in individual portions. Letting dough sit around for more than an hour will cause the dough to...
Reminds me of a similar incident... opened a can of coconut milk and found a short eyelash-like hair on the bottom. If I wasn't as observant that day could've ended up in a sauce and people would've thought it was mine. ...
I wouldn't suggest using agar the texture of the finished product will be too rigid no matter the concentration of agar you add. May I suggest using carrAgeenan, another gelling agent extracted from seaweed. Mix half and half iota and...
With lecithin airs you have to rewhip the mixture for every order. Just have an immersion blender on the side. The other trick is to knowing how to blend. As the previous poster said you have to incorporate air. Finally lecithin...
The pork rinds my coworker made were boiled for a couple of hours before they were dried. As others said frying puffy starches and proteins require a particular amount of moisture so yours may be too dry
I generously salt the cabbage for about 30-45 minutes, wash in water then wring out in a towel. It's a lot of extra work but it makes a non-weepy coleslaw with a good texture.
