If you want to clear your stock or it has boiled. Just cool your
stock down in the fridge and gently reheat again. If you cannot
get the fat off, just strain refrigerate, and spoon the solid fat off
the chilled stock.
If you make your stock correctly, never boiling it, and letting it
simmer for 12+ hours, it should be almost as clear as a consume'.
I roast the bones, roast the veg(carrot, celery, onion). I use
some tomato paste or tomato scraps. ...
Look Up Butcher And Packer Supply Company. They Will
Have Everything You Need From Mortens To Pink Curing
Salt. The Will Mail Things By The Pound.
We Used To Buy Salt Peter At The Drug Store. Mix With
1 Part Sugar And You Get...
Beet juice! Sounds like your trying to pawn off over cooked meat.
I would not try to hide or disguise the temp of a steak. How
embarrassed would you be if someone in the dining room found out.
I would suggest getting your money...
I have always prefered an open kitchen. It promotes uniformity in
kitchen staff dress code. It also promotes a sense of pride and an
added need for self control in respect to line cooks. Probably the
most import thing is the...
Yes it will smoke, but, I guess thats why grills are outside. Have you considered a
small asian grill. I had a friend who had a fireplace and would put a small habachi
style grill in the fireplace and grill all winter. If you do...
The cast iron grittle grill works great. I grew up using cast iron pans and pots.
Once they get seasoned there is nothing better. Some words of caution. When
you use the grill side of the cast iron, be very careful not to...
Perhaps one of your primary goals should be to become #4. If you are the exec
sous or chef de Cuisine, then, take the bull by the horns and submit a recreation
of the existing menu. If you don't continue to learn and innovate...
Most people in this industry would agree that J&W is the working chefs school.
I am a J&W grad. Either school would give you the basic backround for the trade.
Most people get in a peeing contest about which is...
Cured meats are a must. I would also have a selection of different olives. eggplant involtini, panzanella salad, veal meatballs with wild mushrooms, cheeses(unaged pecorino, reggianno, fresh mozzarella, gorgonzola, perhaps...