Posts by CACook

Ok, well just make sure you are absolutely sure every time you cook a new york that it's the correct temp. New yorks are more dense and if you don't know about them, will be undercooked; ie: a medium new york feels like a well done filet...

First of all, why is the FOH manager talking to you at all about that, and why doesn't your chef or expeditor deal with him? Secondly, if you truly KNOW it was medium, then don't sweat it. As long as your chef backs you up you have no...

One of the problems with any career/hobby/etc. is that the majority of people think that everything has been done before. Try telling Ferran Adria everything has been done before.

Considering that most home cooks have almost no regard to proper sanitation and I don't get sick when I eat other people's food, I would probably eat it. But like said earlier, I would never serve it.

I don't even like the phrase "cutting corners". Being creative, finding faster/more efficient ways to do things, making it work are all acceptable to me, cutting corners is not.

I don't know much about carbon steel other than it holds an edge longer and that it's typically easier to get sharp.

-Gyuto -From 9"-9.5", 3-4mm thick -Carbon Steel -10 degree single sided edge -Thicker bolster up top so as to not dig into my finger, no bolster on bottom in order to sharpen, sort of a rounded triangle shaped handle with the...

Obviously yes, but we're not talking about brown stocks, were talking about white turkey stock.

Part of the problem was definitely that you use roasted turkey for it. It isn't a stock or broth at all then, more of a turkey flavored water. You can definitely still use it though if you like the taste. When you do a poultry stock or...

#1, you cooked it way too long. Also, if you let it boil for ANY amount of time, it would break up all the meat and cloud it. You did use the raw turkey carcass and meat though right?