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Hi From Bogotá

post #1 of 6
Thread Starter 

Hello Everyone.

 

My name is Mauricio, and I decided to join to this wonderful site as it's full of knowledge, I love how respectful everyone is in here, I want to start my own crepes restaurant (Yes, I know half of the ppl in here wants to do that lol) . I was able to make a lovely crepe batter and my mornay sauce is delicious (that's what my family say lol) so I have something to work with, on the sugary side I have mastered the famous "dulce de leche", the condensed milk , and I need to try the nutella with heavy cream (which apparently is easy) and I would dare to say that I have a nice menu figured out.

 

I know how to hold my mornay sauce with the bain marie for those hours when we have several costumers and how to store it in the fridge for a couple of days,  my only concern is the meat, I inicially want to work with chicken, beef and veal, I was thinking about shred my cooked meat and store it in the fridge for 3 to 4 days. Am I allowed to do that or am I jeopardizing the health of my costumers?

 

Thanks in advance  

post #2 of 6

Hello Mauricio and welcome! You sound like an ambitious person who is eager to learn and advance. You've come to a great place for that! 

 

I am a home cook too, and I have learned a great deal in my years as a member of Chef Talk. The professionals and other food lovers here are (as you've said) respectful and also generous with knowledge and advice about cooking and food. Although you and I can't post questions in the professionals' forums, we are encouraged to read there. So go ahead and use the search tool to find information there on sauces, meats, whatever you like. If you have questions, please post them in the general forums because everyone reads and posts there, including the professional chefs. 

 

Besides the discussion forums we have wonderful cooking articles you'll want to read. Many of them were written by our members, some of them by home cooks. We also have reviews of cookbooks and cooking equipment, photo galleries and archives of a great deal of material from our 14+ years of existence on line. If you have any questions about how the site works, please ask any moderator or admin. We're happy to help.

 

Your crepes sound delicious! Sometime I'd love to try making dulce de leche myself. It's addictive, don't you agree?

Bienvenidos!

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 6

Welcome Mauricio glad to have you. 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #4 of 6
Thread Starter 

Thank you very much for taking the time to read my post, I wanna apologize if I made a spelling mistake as english is not my mother tongue, (but hey I'm doing the best I can lol) I realized that I made some specific questions in the introduction thread (silly me right?), anyway, I'd love to know where can I formulate those kind of questions? THanks in advance :)

post #5 of 6

Mauricio, your English is just fine! We have members from all over the world, so we don't expect everyone to speak English perfectly. Most native speakers don't. (I know because I am a teacher. :lol: ) 

 

Where do you ask your questions? Because you are a home cook (as I am), you should post your questions in the General forums. The Professional forums only for those who are working in restaurants and other professional kitchens. Choose a forum that is best for your question. For example, if you have want to talk about a dessert (let's say, flan) you would go to the section of the Forums page that says "Cooking Discussions" and click on "Pastries and Baking". To start a discussion just click on the green rectangle that says, "Start a New Thread". Follow the prompts and start your new discussion. 

 

Was that helpful? I hope so. If you have more questions please ask. I'm happy to help and any of the moderators and admins (such as Nicko or Phatch) can help you. Other members can help, too. Just click on a person's name next to their avatar and you will be able to send him or her a Private Message (PM) if you like. You can do that for any moderator, admin or member of the community.

 

Enjoy!

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #6 of 6
Thread Starter 

It was really helpful, thanks!!. Man, I'm loving even more this forum after I became a member. Never thought this could be possible :P

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