Recent content by chefedb

  1. chefedb

    why does some Coleslaw turm 'watery'?

    After making slaw  place in a strainer or colander then a bowl this will remove liquid /.Add a gel that is used by large manufacturers./ cut down on the use of salt or vinegar as this will only hurt the slaw.
  2. chefedb

    Simple Alfredo Sauce gone horribly wrong

    Authentic Alfredo contains no flour.
  3. chefedb

    Old Style Pastrami

    How about a Dr. Browns Celery Tonic to wash it down?
  4. chefedb

    Best methods for serving prime rib to order?

    Get yourself a heat lamp  they keep the rib perfect throughout service
  5. chefedb

    Help... Beef tenderloin/beef wellington-Holiday WOW factor!

    No you are not  I agree. I'll take a good old rib steak anytime
  6. chefedb

    Old Style Pastrami

    Want real old fashioned Pastrami, coned beef, brisket, kreplach, chopped liver , stuffed cabbage,chicken soup with mondolin or matzo ball , stuffed derma (kishka) Latkas go downtown to the Jewish Deli's on Essex Street, or Delancey Street  in N.Y.CITY ,that stuff is real.. We used to call it...
  7. chefedb

    Old Style Pastrami

    NOW   This is real Patrami
  8. chefedb

    Old Style Pastrami

    KUAN       That's because it s not the real plate pastrami that was made yers ago. The stuff today like fake turkey breast is either pressed and formed or made from a bottom round  It is really chopped pastrami. .Even the old fashioned Jewish style pastrami has changed.
  9. chefedb

    Well done steak?

    I used to tell server that we were not responsible for outcome of same
  10. chefedb

    Rookie At the Bar

    Don't go to bars in fact don't even drink or smoke.(I like living longer) but I do over indulge in the eating catagory
  11. chefedb

    Hello world!

    anything you need help with  JUST ASK one of us can help you
  12. chefedb

    Acorn Squash - roasting - cut side down?

    If you want them roasted then cut side up if you want them slightly steamed  cut side down on a parchment covered sheet pan
  13. chefedb

    How do you remove raw turkey tendons

    Get yourself a sharp half round chisel and run against  the tendon
  14. chefedb

    aspic work for competitions

    For competition use a framed mirror or piece of granite or marble  make aspic in shallpw trays the let it get firm then dice it or run it through a pastry bag as a bordure . Like Kuan says Chaud-Froid  are old fashioned and kind off heavy. If you brush with aspic and its hot it will run off. You...
  15. chefedb

    BBQ Pork for 32 college boys

    3/4 lbs raw weight per person should fill   them up
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