I enjoy eating octopus does anyone have some good instruction, how to make tender Octopus. I have boiled it and steamed it, I have had decent results, but I have noticed when I have eaten at restaurants it more tender. I was thinking possibly to pressure-cook it but don't know how to Gage time...
I understand what you guys are saying, this is good advice. I did learn allot, on my own over the years.
I just felt that having real knowledge, In a school setting, would kind of reinforce the things I know.
And eliminate what I don't know. I guess maybe, I am not going at this correctly .
Yes I did work six years in, a restaurant as a line cook. Prior to that, I worked 6 years in another food related business, not a restaurant however. How I got off the path, is a very convoluted story.
I you are asking me, do I know what I am in for, yes I do. The question is the school ICE, is...
Has anyone graduated, from the above mentioned culinary school? Did you think it was a good move, would you repeat it again ?
Do you think you would be able, to handle a restaurant of say 100 seating capacity? As a chef owner, with obviously hired help.
Or do you think? that would be too...
That is what I do ,as far as baking them . So I guess what you are saying , you just add flour
gradually. You are not measuring flour at all , you don't say you have 2 lbs of potatoes .
I start off ,with at least a 1 1/2 cups of flour start mixing. And see what feels like , add a little more .
Does any one have a starting ratio, on making Gnocchi ?
Like 1 LBS Potatoes = 1 egg yolk = 3/4 cup AP Flour .
Or even what is your minimal starting amount, for 1 LBS of Potato = 1/2 Cup Starting , and see were it goes ?
BTW What type of flour do you prefer ?