Recent content by chef ray

  1. chef ray

    Software question

    I would tend to agree.... Chef Tec is the way to go. Just know its a long set up process and yearly software updates equal $$$$$
  2. chef ray

    How to deal with paper work when you have to cook too?

    Sounds like they are trying to over work you. I would slowly start to find a new position. The more you do, the more they expect.
  3. chef ray

    Alto shaam smoking combi

    I have an Alto Sham Combi Oven in my kitchen (smoker,steamer,retherm,convection) it works like a dream. All you do is run the cleaning cycle after you have applied degreaser to the oven and voila its clean no smell at all. I also rinse it out after the cleaning.
  4. chef ray

    Personal Chefs: What brand of labels do you use?

    I use the Prep and Print from Eco-lab (daydots.com) it has on-line software to set up the system then the printer unit is portable and they make water soluble labels for it. Great product for the kitchen takes all the guess work out it, also no more sloppy handwriting
  5. chef ray

    What Is The Most Essential Book?

    If your looking for a cookbook that has more then recipes and is for the home cook as well as the professional, I would go with The Professional Chef [Hardcover]The Culinary Institute of America (Author) This was my text book in culinary school along with a bunch of others, this is the only...
  6. chef ray

    4 quarts of water and 1 tablespoon salt! Recipe calls for 1.5lb. pasta I am using only .5lb! Do I ne

    I agree big pot lots of water. 7qt per pound and the water should taste like the sea.
  7. chef ray

    Wanting to make the best strawberry ice cream or at least one of the best.

    I definitely feel reducing the cream is a bad idea. Reducing or intensifying the berries is the way go. I would macerate the berries for an hour with sugar and a small amount of balsamic vinegar then strain off the resulting juice. Reserving it for later then puree the berries, use the reserved...
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