Not sure if in right section so mods do feel free to move should you wish! Might be taking the lease on a small restaurant premises very soon! It was last trading as a burger place so though it best I start the menu off on that. But having never worked in a pastry section before my ideas are...

This month the challenge is “Your Signature Dish”. What is the one dish that describes your culinary style. Your panache. Your skill. It can be as simple or as complicated as you want, as long as it is “you” on a plate. It can be anything from a hot dog all the way to a Kobe A5 Wagyu Strip...

The recipe I'm using calls for 4 oz of liquid pectin. As I've never purchased pectin before, are all pectins standardized???? Do they come as a powder also. If they come as a powder, then how much powder + water would I use????? Inquiring minds need to know this stuff. 8^))

I started a new job this week and on my first day for whatever reason I left my knives in the car not knowing whether I'd need them. When we had a break I ran out and got them but in the meantime I was lent one. The knife was very dull and after an hour or so of having to muscle my way through...

I use my compact microwave to make baked potatoes. I poke holes in the skin with fork, then cook in Pyrex glass bowl about 10 to 12 minutes depending on size of potato, and flipping the potato over once half way through. I get varied results with the texture of the potato. Sometimes it comes out...