Posts by Blade55440

Tattoos don't matter if you're in the kitchen. Most folks wear their chef coats to about mid forearm I've noticed ( I'm a freshly graduated culinary student). As for front of the house, if it's covered up by your regular work clothes,...

I like that theory also heh. Whipped cream just doesn't seem to go though. I say either a raspberry, blueberry, or cherry sauce. Those work well and don't look as..."cheesy" as whipped cream.

I don't know about temps, my instructor stresses "getting the feel for it" more than anything, but your method sounds fine. The stickyness sounds like condensation because you let it setup in the freezer, I would just let it...

I'm still a student so I'm not an expert on which chocolates are of the higher quality flavor-wise and such, but if you plan on chocolate work, then master the art of tempering your chocolate, it'll harden faster, have a nice sheen to...

I may not have some great idea on how to cook it, but don't go haywire on it and DEMAND that it must be WELL DONE, when you cook it. Pork (and nearly all meat these days) is of high quality and isn't like the old days. You can have med...

There is this place up here in alaska that makes what I call the "primordial ooze gumbo". They do a small bed of rice and then put the "ooze" over that to make their gumbo (tasty, you'd be surprised). But like you...

Well the first thing I'm sure most people will ask is whether you are heating the pan first, then adding the oil and ingredients (that can help quite a bit). As for eggs, get a cheapo teflon pan, works wonders if all you need is a...

I don't know, but my boning knife does just fine, granted I'm not prepping a few dozen pounds of chicken wings, so my opinion might be biased. I think just a real sharp knife will do just fine if you want to seperate the joints...

I have to admit, that gadget has me about as stumped as can be. So it's a marble slab with a fondue heater and fondue forks... If you ask me, that has got to be one of the toughest things to figure out ever.

I think is the culinary world suddenly started going "Oh my god! We can't mix these ingredients! One is salt-water and one is fres-water!", we'd be in a WHOLE bunch of trouble, because I think that would kill a nice bit of...