Recent content by welldonechef

  1. welldonechef

    young sous chef needs some advice

    I have to second and third what has been said here. So, as a cook, it's pretty funny to see the "C" word beside someone's name. Perhaps you even agree. Thing is, now how is your team going to respect you if you're not that guy who sticks up for his team mates? At the best it's bullying...
  2. welldonechef

    To Stay, or Not to Stay That is the Question

    well I replaced a "chef" that made 65k a year, didn't know how to use a computer, do inventory, menu engineering, none of it. Made for great low hanging fruit for my first couple of months...
  3. welldonechef

    When did demi-glace lose the roux?

    and then we'd start calling the bones "stock."
  4. welldonechef

    When did demi-glace lose the roux?

    It's about what the standard is these days. If you take a look at the course books for the apprenticing trade, then you understand what the classification and standards are. As for your question on thickening of mother sauces... Again, a béchamel for example means a thickened milk flavoured...
  5. welldonechef

    When did demi-glace lose the roux?

    Ah, now I see what you mean. Culibary wise.. the vinaigrette thing tickled my brain a bit there... In cold preparation there are two classifications of cold "sauces", vinaigrette and mayonnaise. Maybe that's where the issue comes from. For standards here in Canada, we use the Gisslen and On...
  6. welldonechef

    When did demi-glace lose the roux?

    Some great points here. For the classifications of the sauce, I think that if you were to make a bechamel sauce, you are making a sauce that is thickened milk flavoured with onions, bay leaves, and cloves. If you thicken it with a rice "roux" what's the difference? The classification calls for...
  7. welldonechef

    When did demi-glace lose the roux?

    I was just reading over his "A Guide to Modern Cookery" and came across a few things like this.
  8. welldonechef

    When did demi-glace lose the roux?

    . Okay, points for you for being cute. The point is that while it may have been the standard 100 years ago, it's not the standard today.
  9. welldonechef

    When did demi-glace lose the roux?

    To answer, I would say, it depends. If you are making Mornay sauce as it is taught in almost every institution right now, if you are going to call it Mornay, then your clientèle are going to expect that it is a sauce based on a milk product, not a sauce derived with meat products. Hence, the...
  10. welldonechef

    When did demi-glace lose the roux?

    I see Thomas Keller thrown around here. People seem to forget that while he may have refined the classics, he also put in the work to learn them first. For example, how long did it take him to learn to make hollandaise properly? I get it, you're trying to be cute. Hey, if you want to call your...
  11. welldonechef

    When did demi-glace lose the roux?

    Well, from what I understand, the current standard is from LA Répertoire de la cuisine for study for exams like the Red Seal exam. If I understand correctly, When you go for your CCC, or for another equivalent exam, you are tested based on Louis Saulnier's work. (And IIRC Escofier was his...
  12. welldonechef

    When did demi-glace lose the roux?

    Why would it have stock or fumet in it?
  13. welldonechef

    When did demi-glace lose the roux?

    Well, actually... If you are referring to a sauce Robert... Then you are referring to Chopped onions cooked in butter, no color. Moistened with white wine, vinegar pepper, reduced, demiglace and mustard to finish. So, mainly the shallots are your only issue there. It doesn't matter what kind of...
  14. welldonechef

    When did demi-glace lose the roux?

    À good read that fits with this discussion here. Names ARE important on your menu, and when you put something in writing on your menu, you should deliver. http://m.thestar.com/#/article/news/canada/2016/01/15/reality-didnt-always-match-the-menu-at-toronto-restaurant.html
  15. welldonechef

    Pommes Dauphine

    Well, your temp us a little high to start. 350°F is a good ramp to start. When you are scooping them, do thy go directly into the oil, or are they sitting. Also, consistency of potatoes is important too. How are your potatoes mixed with the choux paste? Warmed, put through a tamis? If they...
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