Posts by Chefred

so i just started this new job as a sous chef and the executive chef has this thing about useing kosher salt he says that it makes things to salty because the salt keeps desolving and the salinity keeps going up..he likes to use table...

i just bought a new kinda clogs ihave worn dansko clog both kinds (trad and rubber) of birkys and shoes for crews they are called klogs make from a poly ruber blend but look and feel like real clogs we will see how long they last but...

i have been making my cilanto/ parsley oil by blanching my herbs and shocking them squeezing out all of the water and blending this with oil in the blender anyone have other methods and a way to make purple basil oil without it...

the CIA (culinary institute of america) says the 5 mother sauces are 1. espagnole - Demi 2.White sauce - veloute - bechamel 3. Tomato 4. hollandaise (emulsion) -mayo 5-burre blac Chefred any other grads out there