Posts by rat

How do you all deal with that kind of situation?? The chaf at work has to control everything to the extent he gets bogged down doing everyones work and gets frustrated he cannot do the stuff he needs to do. In my case he does not like...

If you are personally aging a beef carcass, remember some important considerations about aging. The beef carcass or side should be aged in sanitary surroundings. Also, the aging area should be free of products such as kerosene, gasoline,...

My bad I thought you were making coconut ice cream. Crumbly fudge is caused by not singing loudly enough, that is how the fudge shops in the mall make it so good.:p Seriously though crumbles are caused by improper cooking procedure...

Try the brew works in Bethlehem, usually they are hiring.

For a real fast one, take a can of coconut milk and add to it 3 oz of sugar, bring it to a simmer and freeze. Not a bad recipe it can be jazzed up as you like.

I'm kinda partial to Pastry, the pastry chef most always is the second highest paid in the kitchen next to the chef and you get to watch the cooks sweat LOL! In pastry you hustle all day to set up for service, all that remains is the...

You will go way farther by skipping the alcohol part.:smiles: Welcome to the kitchen.

We usually invite the guests back to the restaurant for their first anniversary, we pull their BEO file and make them a small copy of their cake, the least I can do especially after charging 2-3 grand for a cake LOL!

An 8 inch square pan is 50.25 square inches PI*R2 A 10 inch is 78.5, so you are correct in assuming you will need 1.56 times the recipe. To bake it I usually take the temperature at the center and turn off the oven when the core temp...

Well I found my old recipe it worked fine, the Martha Stewart link posted was junk, a totally liquid at the end, I should have known just by looking at the yield and then the quantity of the ingredients. Thanks for the Herme suggestion...