Recent content by unichef

  1. DSCN0343.JPG

    DSCN0343.JPG

  2. DSCN03431.JPG

    DSCN03431.JPG

  3. Paul_Bocuse2.jpg

    Paul_Bocuse2.jpg

  4. Bouloud.JPG

    Bouloud.JPG

  5. Trotter.JPG

    Trotter.JPG

  6. bersell_grill_avatar-avatar-643.jpg..jpeg

    bersell_grill_avatar-avatar-643.jpg..jpeg

  7. unichef

    preparing mirepoix for adding liquid

    When you start to get some caramelization on the veg and the onions are transparent. Of course it is depending on what kind of a sauce you are making. If you are making a clear stock you don't want to brown the vegetables. Some chefs, like Paul Prudhomme, will tell you that vegetables will...
  8. unichef

    Breakfast, Lunch, Dinner, Supper -- what are you cooking?

    Salmon's running! Wild sockeye with Mango Salsa and Saffron CousCous, Baby Greens with Smoked Portobello and Avocado. Sockeye's not my favorite, but anything wild is better than farm raised. And it's on sale for $9.95 lb.!
  9. unichef

    I've Got The Electronic Thermometer Blues

    That is why I still use the old school spring-type dial thermometer. I buy them for our cooks as well because they seem to stay around the kitchen a lot longer. The digital ones look good on their kitchen counter at home I guess.
  10. unichef

    Make A Sentence From Five (5) Letters

    Green Onions Usually Don't Asphyxiate SCANT
  11. unichef

    Health Dept/farmer's markets

    shroom- You may want to add to your outline in labeling section- Expiration / Use by dates / Julian date codes. Good luck. Looks like the proverbial can of worms- or sous vide worms maybe?
  12. unichef

    Arcata Bay Oyster Festival !

    Looks good Jim. Thanks for sharing.
  13. unichef

    Line cook Job

    I washed dishes for years. That is how I got in this business. I never set out to be a chef. The first place I washed dishes I had to do them by hand. The dish "machine" they had only sprayed hot water on the already clean dishes to sanitize them. I had to wash the dishes in two bus tubs, one...
  14. unichef

    Preparing beef tenderloin for 90

    Instead of doing the chafer routine, can you do a carving station for just the tenderloin? That would be a lot more special and practical as well. Not to mention the fact that Grandpa would have his "Grandson (or grand daughter?) the Chef" on stage to show off to his friends.
Top Bottom