Posts by CACook

I've heard that it isn't so much the discoloration, but that tarnish and surface rust that comes off on cooked/ready to eat food.

I really wanted to get a sabatier, but when I get home I just want to go to bed or play some playstation...not polish my knife. I ended up getting the henckels twin cuisine and it's great, but when it gets greasy/bloody...the handle gets...

I don't know how everyone makes it, but thousand island is mayonnaise, chili sauce, hard-cooked eggs, bell peppers, and maybe some salt.

Filet mignons-> deep fryer Mirepoix+Thyme+Parsley+Water=Chicken Stock Pan of chicken straight from package to pan to oven=seared chicken breast Anything flat and clean=plate Dishwasher=prep cook Just to name a few...

I hate any fruit being mixed or on top of any meat.

Some tips not mentioned: -If you're doing something you can ease in such as chicken strips or something, always put the bottom in first and let the rest fall away from you. This will decrease the chance of grease spraying onto...

I read about Adria at El Bulli dipping an egg yolk in caramel then wrapping it in gold leaf. Sounds like something I'd want to try.

I don't know any of the science for it, but the reason I preheat is to save a little time. You can set the pan on the range and get it going, go and grab your stuff, then by the time you get back to add your oil it'll heat up much...

I haven't started my culinary career yet, but I did at one time handle all the refrigeration at the Irvine Hyatt.

I made some nice, simple, bourbon chicken.