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Posts by foodpump

Black, make that double black:, No nothing, no sugar, no milk, no nothing. You don't think I'm some kind of coffee wuss, do you\?  The kind of guy who'd be better off eating his coffee with a spoon?
Swearing?  In My kitchen?   Swearing a'la Ramsay is sooo crude, so predictable, and so boring, F-this, Sh*t that, etc.   People, we are artists, creators of new and exciting things, we don't need old boring stuff to get our message across.   Say, for instance a cook is moving too slow.  The standard expletitive would be something like "Move your (deleted) arse".  Bore-ing!  there's no real initiative there for creativity, about as bland as fried ham steak with a...
HI Nutella   In a perfect situation, all culinary schools would enforce that all applicants have a minimum of 1 yr working experience PRIOR to starting school.   Then again, in a perfect situation, you wouldn't have culinary schools as we know them, you would have the European style apprenticeship system.   And once again, in a perfect situation, you would have a national standard or benchmark for cooks that defines what a cook should know and be capable of doing, of...
Of course the orthotics hurt, you've never worn them before. Muscles are what support your foot arch. When they fail, like mine did, you have to prop the muscle back to it's original position, this is one of the tasks of the orthotic. Your soles are soft and tender, and will need "toughening up" when they are in contact with the orthotic. My orthotics are carbon fiber, many are rigid plastic, but you can't have flexible materials to support your body weight, the...
Use a lower quality "chocolate" like a Callebaut d8-11, something with around 45-50% cocoa content.  Once you freeze chocolate, the flavour doesn't really come through so there's no sense in using the good stuff for this purpose.  What people want is a thin coating they can "crunch" through.  If the coating is very thick, it isn't very fun to eat.   DO NOT USE "baking chips" or the like.  Remember,  if these things won't melt in a 1/4" thick cookie in a 350 F oven for 20...
When?When you are responsible for the food cost and labour cost of the kitchen.Thats when.O.K. Lets move along folks, thats all there is to this decidedly N.american age old question.
Most of the stuff used for dipping icecream is thinned with veg oil, same for frozen fruit. Using regular couverture for these items is not ideal, because if you introduce any water, or ice to couverture it will sieze up. You would also have a very thick coat of choc on your items--very high food cost. A crock pot will work, as will any container with a lid sitting on a heating blanket, like the kind you have at home. Add about one quarter high quality tasteless veg...
What flip-flop says....   The questions I get from customers  that really make the hair on the back of my neck stand up are:   Are you the owner?   How much rent do you pay?/How much money do you make?   What do you think about "X" down the road, does his stuff suck badly or what?   Like flip flop said, people want something to gossip about.  If someone can get a rise out of you, a statement that your stuff is superior, or that X down the road has rats doing the...
My choice (and my resulting rule in my kitchens) was um.. "greatly influenced" by an "experience" I had well over 25 years ago.   Back then, I was a buck 2nd yr apprentice.  I remember heaving a 12 ltr pot over the sink to drain freshly cooked pasta into a collander.  I slipped, and the pot spilled it's contents down my right side.   After recovering from the slip, my first action was to pull off my apron which was sopping wet with near-boiling water.  My pants were...
For me and most of my customers, cracks in cheesecake are just part of life.  I minimize the cracks with "plastic surgery", when the cakes are still warm, but not piping hot, I lay a sheet of cling film directly on the surface and gently press down with my hands.  You can "massage" the cracks, so they are not so open and gaping, there will still be a crack but not so noticeable.  You can remove the cling film then or after refrigeration.  This has to be done when the cakes...
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