Posts by UniChef

Sorry Johnshoup, but we don't need any more kids in the kitchen thinking they know how to cook because they watched something on TV or YouTube. JenIgo- If you really want to learn, get off the computer and get into the kitchen. There...

I am very partial to The Sausage Maker (sausagemaker.com). Rytek Kutas is a third generation sausage maker and he really knows what he is talking about. He is not a school taught or TV chef. He has a very good book on his web site- Great...

Picking up the check.......

If you are down south you need to marinade it in mustard and deep fry.

A lot of variables here. You need to know what your menu mix is going to be. Some items you will sell more of than others. Most important is to look at the gross profit contribution of each item. Too many chefs get caught up in the COS...

Depending on the Cry-O-Vac machine you are using, you can place the bag with sauce in it in a shallow pan and leave the lip of the bag hanging over the side and seal it that way. On the culinary team when we were traveling overseas we...

Where's the ox tails?

Bringing something to a boil does not necessarily make it safe if the food danger zone has been abused. Spores of some strains of bacteria are so heat resistant that they survive boiling for four hours. The generally accepted...

Get a dog...............

Dilbert is correct, you will have already pickled them if you are putting them in a brine. You need to do them all at once or they will be at different stages in the pickling process. You can store fresh cukes for over a week in...