Recent content by pcieluck

  1. pcieluck

    What were your kitchen blunders this week?

    I've been a little distracted this week, and keep neglecting the light-fare.  Silly things like forgetting about things in the salamander, or burning quesadillas. Yesterday I had a personal pizza (5 minute cook time) going with 4 fillets (15 minute cook).  I put the fillets on the char and then...
  2. pcieluck

    Keeping gazpacho red?

    I'd recommend less or a different onion as well. Too many Onions always turn my tomato sauces orange.
  3. pcieluck

    chocolate yield

    I'm not going to go through that much trouble so I can end up with a Hershey bar.  I'm not even looking for an accurate answer.  Let's say I'm looking to make an chocolate of 80% cocoa.  If i'm starting with 1 lb of beans (realistically 12 oz of nibs after shelling) how much chocolate might that...
  4. pcieluck

    chocolate yield

    I thought powdered milk was only for making it from cocoa powder. Not even a ballpark answer?
  5. pcieluck

    chocolate yield

    I spent a few hours researching that process.  What Im really curious about is the cost difference.  Therefor, does anyone know the yield of a pound of cocoa beans?
  6. pcieluck

    chocolate yield

    I'm fairly inexperienced with deserts.  For valentine's day I made a bunch of chocolate truffles for the girls at work.  Once they had their fill I let the cooks try them, and they started asking me questions about how to make them.  One wanted to know about the process of chocolate making.  I...
  7. pcieluck

    Do I Need to add sugar to make my braising liquid into a glaze?

    I hear ya, but the stock i use was made with A LOT of meat in the first place. Lots of trimmings compliment of the restaurant I work for not using them for anything.
  8. pcieluck

    Do I Need to add sugar to make my braising liquid into a glaze?

    Because I want the braising liquid to be as flavorful as possible, so i concentrate it.  Plus reducing it with vegetables in it allows me to do a lot of the skimming while it's easy; on your stovetop before transferred to the oven, and without large masses of whatever you're braising in it.
  9. pcieluck

    Do I Need to add sugar to make my braising liquid into a glaze?

    What are you braising them in?  If you braise contains a wine or tomato paste, to mention a couple, your liquid will glaze easily after being reduced on their own, thanks to many sugars already available.  As mentioned, a well made stock will add a nice shine to it I also tend to reduce at the...
  10. pcieluck

    Troubled by my work

    Hahah what?  Honestly I'm just trying to see this from a different perspective.  I have no problem being the hero, and helping everyone, but a hero knows when to tend to the wounded and when to charge forward and end the slaughter.
  11. pcieluck

    Troubled by my work

    Just the mathematics of it, Smork.  Why have twice as many people doing what half the people could do, if people were positioned differently in the kitchen?  That other half can be doing things that are actually useful.  There's no point helping a dog chase it's own tail.
  12. pcieluck

    Troubled by my work

    I understand that knowledge and experience running a business are essential to being a successful chef.  I look at what the captains of the industry are doing, and consider what my own dreams are, and realize I'm nowhere close to either of them.  There's a lot more I want to do before I find...
  13. pcieluck

    Troubled by my work

    Where I'm working right now, it seems the longer time goes by, and the better I get at my job, the less cooking I actually do.  To a degree, I understand this.  There are things that need to get done, and I do precisely that, get it done.  On the other hand, I spend a lot of time wondering why...
  14. pcieluck

    bread does not rise properly

    instant yeast is obviously not as powerful as fresh yeast, not even close.  you've omitted molasses, therefor giving your yeast less food to cause rise, malts also feed yeasts longer than honey.  that rise time seems unnecessarily long.  when making bread in a small volume with instant yeast an...
  15. pcieluck

    Any Foods Disgust You?

    Egg whites... The white part of a fried egg; or hard boiled eggs for example.  The way it tastes and smells both make me gag instantly.
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