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Latest Posts See all new posts
  1. Blue Plate or Duke's. Which is better? mjb.
      16 replies   566 views
  2. I was prepping garlic and onion today and it was very slow going. One of my problems is the imperfections and/or blemishes in a food item. Since restaurants deal in mass quantities of things like garlic and onion, how are imperfections and blemishes dealt with?
      0 replies   17 views
  3. currently making pie fillings (chicken veg/beef veg/turk veg) in large quantity (think 60 kg+ at a time made in steam kettle). with the costs of everything rising so much, i'm looking to stretch them out a bit to combat inflation. these fillings aren't a white base (no roux) but made using...
      1 reply   25 views
  4. Hello all, Does anyone have an effective technique to make large amounts of roux besides hand stirring?  I'm talking like 20+ Liters for one batch.  Any thoughts? 
      10 replies   10K views
  5. I've tried making this honey semifreddo about 5 times and keep running into an issue where the honey seems to accrete at the bottom of the half dome mold I'm using. The recipe is basically 1 cup cream, 1/3 honey, and 4 eggs. I've even tried using Stella Parks' technique where I bring a mixture...
      0 replies   33 views
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