masseurchef's Recent Activity

  1. masseurchef liked chefwriter's post in the thread Tomatoes and Mushrooms: processing cheap & nasty product.

    Mushrooms could be pickled or marinated. Powder is a great idea. You could probably do that in a low oven. I haven't dehydrated much. I...

    Feb 22, 2019 at 12:27 AM
  2. masseurchef liked Transglutaminase's post in the thread Tomatoes and Mushrooms: processing cheap & nasty product.

    My humble opinions.. For tomatoes, like you've stated, I often blanch (or roast), peeling optional & run them through a food mill & then...

    Feb 22, 2019 at 12:27 AM
  3. masseurchef posted a new thread.

    Tomatoes and Mushrooms: processing cheap & nasty product

    I often see tomatoes and mushrooms (among other vegetables and fruits) that are "on their way out" being sold for really cheap, like a...

    Forum: Professional Chefs

    Feb 21, 2019 at 10:29 PM
  4. masseurchef replied to the thread Landed my first job, how to make the most of it?.

    I'm in Canada, and the text we used in culinary school was "Professional Cooking for Canadian Chefs", Gisslen...

    Feb 21, 2019 at 10:18 PM
  5. masseurchef replied to the thread Refrigerator Pickles and the like.

    I think I get what you're saying, but in terms of food and cooking, I think "fermentation" has a broad definition that just refers to...

    Feb 17, 2019 at 4:19 AM
  6. masseurchef liked maryb's post in the thread Refrigerator Pickles and the like.

    No vinegar brine is acidic and salty enough to stop fermentation. It "cures" the food you put in it.

    Feb 17, 2019 at 4:16 AM