Posts by even stephen

Although not traditional...here is another option.....brown a quarter pound of butter in a large pot....add 8 quarts of heavy cream....bring just to a simmer...add three pounds of cream cheese and 3 tbsp of kosher salt...blend with a...

Perhaps making the sauce with fresh tomatoes...seeds and all...after cooking it takes on a bright orange color.....

I was going to leave this one alone, but,.......one factor to consider.....after about 10 hours working hard.....virtually any line cook or chef's productivity and level of focus will start to suffer greatly. A sixteen hour day(7am...

wouldn't worry....next time leave the skin attached....it will probably look a little better......just let it go.....baste it when you think about it.....

When I was young....my breaks were in the walkin or the bathroom...there just wasn't time to stop....or so they made you feel.....Work hard, work smart, and no good chef will deny you a break if you need it.....

If your doing the "pibil" style or marinating it with achiote, citrus, etc....it should have enough drippings to baste with...you might add a little water to the pan or pot, though. Yep...your cooking it for a long time to...

Walk away...just chalk it up to bad luck.... Its funny.....in the last decade its the potential employee who has to do the due diligence...These days it pays to know who you are working for and basically have someone you know...

Sweet corn tamales...wrapped in green corn husks....puree half the corn, leave the other half cut and whole.....sprinkle in maseca(corn meal for making tamales or tortillas)...drizzle in melted sweet cream salted butter, and wrap em up...

I think lower....convection or flat oven?......I bow down to the joy of cooking, but, still think you'll get a better end product cooking it at 275, IF, you have the time....you can always crank it up when its done for color and...

I am fond of the blender version....yolks, lemon, a little salt, tabasco if you care for it....straight unclarifed hot butter with the solids and liquid....your butter should be hot enough to bring the yolks up to temp and the milk...