Posts by LogghiB

I have, in all my time working, never assumed that someone had it out for me or didn't like me because of personal reasons. It's a bad presumption, no matter how true or false. Do you do good work? Are you reliable? Then there's no...

I only use very soft, high-carbon carbon-steel knives. For a very specific reason. Control. I don't care if Ronco sells a lightsaber that will never die, dull, or shine less brightly. I like my knife to get dull. I can control the...

The reason you pinch the side of a chef's knife is so the knife has a decreased chance of slippage. If you're a master chef with wicked knife skills, then well... do what you want. Do you trust yourself that much? The pinch grip is there...

Thomas Keller proposes salting a day before hand for larger cuts of beef, served rare to medium rare. I think this is most effective with roasts and braises - your typical 10 - 14 oz. NY strip probably doesn't really fit into the...

Chefs have two major sides to their work. The creative, artistic side, and the militaristic, nuts and bolts side. Kitchen managers are definitely the latter. Exec. chefs straddle both. If you feel you aren't doing enough of the menu...

If you can find a nice paying personal-chef gig with benefits, yeah. Sounds like a scam deal. If you really want to get serious about cooking then you should put some serious time in large, high-volume kitchens... but if you want to...

Theft has always been, in my mind, an integral part of the restaurant industry. People steal recipies, staff, ideas, all sorts of stuff. If the chef is that hung up about it you could always just make another copy and give that to him...

If you are totally without moral fiber, go in and load yourself up with wine, hand towels, kitchen aide mixers, etc. until you feel your debts are justly compensated. Then run off into the sunset. A good working robot coupe on e-bay...

Really basic drizzle sauces for plating... Balsamic syrup. Just reduce the vinegar, add a little honey if you're lazy and don't want to wait. (It also gets a little more kick for your product yield, but is a lesser product.) Super...

Cheater! Blanch it, robot coupe it, push it through a mesh strainer, season, chicken stock to consistency. (This is how I do it, anyway.) If it's too thin, blanch more. (Too thin is rarely a problem, since you'd have to be adding too...