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Real Chefs know you never...

post #1 of 29
Thread Starter 
...make a champagne cork pop

...flip crepes

...put a lid on green veggies

...put oil in the pasta water

...?
post #2 of 29
cook a steak well done :) hehe
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #3 of 29
Serve chilled cheese........ ;)
post #4 of 29
Thread Starter 
Funny, I was actually going to add that one in my original post. :lol:
post #5 of 29
Put pineapple on pizza!
post #6 of 29
...brown the scrambled eggs

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #7 of 29
You never use a dull knife.....

never over season your dish

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #8 of 29
... when you add cream you add salt.

... to never let the broth come to a boil.

.... are not afraid of butter.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 29
This thread reminded me of this:

Real Chefs
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #10 of 29
I agree with all except for oil in pasta water. Most people will tell you it stops it from sticking together, this is not true. But what it does do is act as an anti foaming agent to the water . It actually stops the rise of foam from the pasta rising to the top and over the pot. It also makes temp of water slightly rise as does the salt but only slightly.
CHEFED
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CHEFED
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post #11 of 29
lol Jim good link...love that story

Real Chefs never...smoke or drink?:rolleyes:
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
post #12 of 29
Thread Starter 
What I was told is that adding oil to the pasta water prevents the sauce from sticking to the pasta, making the pasta slippery.
post #13 of 29
Real chefs never shirk away from a job, no matter how dirty it is
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #14 of 29
....combine cheese with seafood.
post #15 of 29
publicly dis other chefs.
cooking with all your senses.....
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cooking with all your senses.....
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post #16 of 29
This is true because some cooks toss the cold pasta in oil so it does not stick when they are cooking ahead for service later.(re dipping) If you are serving right then and there and draining the pasta any oil goes down the drain with the water.
CHEFED
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CHEFED
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post #17 of 29
Never say never
post #18 of 29
Precisely, ChefBilly.

This whole thread reminds me of that old book, Real Men Don't Eat Quiche. What a canard! Real men eat whatever they **** well please.

Real chefs do whatever it takes to get the job done.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #19 of 29
dont burn anything, they caramelize it.

arent afraid of salt and pepper.

know that bacon makes everything taste better and that pork fat is always the secret ingredient.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #20 of 29
You forgot duck fat and butter.:lol:
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #21 of 29
Hear, hear to blueicus, Kirsten and 'Shroomgirl. Good ones. Real chefs know the value of bread crumbs, chopped nuts, bacon and cheese. Bacon and cheese will make anything (except fish) taste good; breadcrumbs and nuts will cover up any mess and make it look like a work of art. I like the never burn anything, it's carmelized one too. I have a line cook who fries onions blacker than the ace of spades and insists they're carmelized. He got the message one day when I was expo and called out a Cajun carmelized tuna, rare. And last but not least, a real chef never refers to a rib of celery as a "stalk". A stalk is the whole thing.
post #22 of 29
Enjoyed that Jim.


I guess real chefs never say, "Real chefs never.."
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #23 of 29
Thread Starter 
I think real chefs never say "real chefs never say Real chefs never..."

:rolleyes:
post #24 of 29
Oh HaHa smartie. How about, Real chefs dont lord it . Unless they make executive and then... Milk it for all it's worth. Go wish!
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #25 of 29
Real chefs don't forget...

To return all phone calls within 24 hours;
To keep organized expense records;
To ask their accountant or attorney when in doubt;
To prep the mise before turning on the stove;
To preheat (and check) the oven;
To preheat the pan;
To dry the fish before crisping the skin;
To taste and adjust for seasonining;
To test for degree of doneness;
To test for warmness;
To wipe the plates before sending them out;
To comply with safety and health regs;
To encourage the line apes, not crush them;
To accept nothing less than perfection from themselves; and
A bunch of other things.

BDL
post #26 of 29
Chef BDL,


Now thats a mouthful,

How can I top that ? :) :) :)

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #27 of 29
Real chefs know you never waste too much time on foodie forums.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #28 of 29
That's a great story! :lol:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #29 of 29
Real chef's know better than to use Margarine.(Just had a long conversation with my mother-in-law about this.) It's really bothersome. If you want oil shortening, reach for Lo-Melt or Crisco. If you want butter, use Butter.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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