Posts by CACook

I use a standard forschner fine/coarse stone usually about once a week (I don't know the grits), every couple/few days touch up with a diamond steel and steel with a standard steel throughout the day every day. While my knives stay...

Score the skin, give it a quick sear, then finish it in the oven. Use kosher salt.

Well there you go...they were scored, not cut.

Basically....less fat=more chewy, more fat=less chewy/harder.

Larousse Gastronomique, Guide Culinaire, Escoffier Cookbook.

I work for one of them and he is involved as you can expect. The Chef De Cuisine and sous chefs handle pretty much everything, with some lent to the corporate chef. Menu planning is based on daily inventory and market availability. The...

I like most everything on bright white plates with no frills or designs, sauce underneath and simplistic/minimal garnish, preferably something that was cooked with the dish. As far as cutting the scallop, I would think before as doing...

My friend is actually getting into sort of an internet pastry business through word of mouth alone. A family friend tried some of her stuff, (she's a Chef de Tournad, not a Pastry Chef or Cook), and that person has spread the word all...

The only thing I've ever used a utility knife for is to open cardboard boxes or cut open onion bags.

At my newest job, I usually only have out my pairing knife, chefs knife, steel, pepper mill and rubber spatula. Everything else I take out and put away as needed. I leave it at my station, but I pretty much only use anything for prep. I...