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Activity stream for all registered members at ChefTalk.

  1. Chefoz replied to the thread What kind of salsa is this?.

    Will take note of that

    Dec 11, 2018 at 4:56 AM
  2. Chefoz liked rittenremedy's post in the thread What kind of salsa is this?.

    Describing more of the flavors would help us identify it. Also general location. There's a TON of salsas. I can list a few general...

    Dec 11, 2018 at 4:56 AM
  3. Chefoz replied to the thread The best way to cook Scallops?.

    I've done pan seared on scallops too. it's really good and easy to do

    Dec 11, 2018 at 4:55 AM
  4. sgmchef replied to the thread Greetings from Halifax, Canada.

    Welcome Anastasia! Since the devil is in the details, I hope you two have thought about the details! For asking questions of the Bakers...

    Dec 11, 2018 at 4:20 AM
  5. maxs replied to the thread Labor Costs at Sandwich/Prepared Food Shop.

    Thanks all for the feedback. The reason I need the sous chef is that I want to be open from 7am-7pm (plus time before and after to prep...

    Dec 11, 2018 at 3:41 AM
  6. koukouvagia liked phatch's post in the thread December Cooking Challenge: Eggs.

    I made some egg drop soup. Seasoned the eggs with white pepper and toasted sesame oil. [ATTACH] And the product with some extra...

    2018-12-05 17.01.53.jpg 2018-12-05 17.39.52.jpg Dec 11, 2018 at 3:13 AM
  7. koukouvagia liked morning glory's post in the thread December Cooking Challenge: Eggs.

    Deep fried egg I made earlier (soft boiled in the microwave first): [ATTACH] [ATTACH]

    fullsizeoutput_3e1e.jpeg fullsizeoutput_3e1c.jpeg Dec 11, 2018 at 3:11 AM
  8. Anastasia Gvozdeva posted a new thread.

    Greetings from Halifax, Canada

    Hello everyone, my name is Anastasia. My husband and I are opening a small patisserie in a shopping mall in Bedford, NS (about 20...

    Forum: New User Introductions

    Dec 11, 2018 at 2:59 AM
  9. brianshaw replied to the thread searching quality casserole cookware.

    Corning may be a good bet for you, then.

    Dec 11, 2018 at 2:28 AM
  10. chefwriter replied to the thread Sous Vide egg pasteurization.

    From what I understand of your post, i'll venture that in this case, size doesn't matter. it's all about the slow, low temp.

    Dec 11, 2018 at 2:23 AM
  11. phatch replied to the thread What did you have for dinner?.

    Krpice, a spiced cabbage, noodles and bacon dish. Simple and tasty. Works well with country style noodles in the package.

    Dec 11, 2018 at 2:23 AM
  12. indychuck replied to the thread searching quality casserole cookware.

    The need/desire we're mostly interested in would be for the casserole to not crack during normal use. How it looks and its appearance...

    Dec 11, 2018 at 2:20 AM
  13. capecodchef posted a new thread.

    Sous Vide egg pasteurization

    I've pasteurized hen eggs many times for safer use in raw preparations. 135 degrees for 1.25 hours in the shell followed by an ice bath,...

    Forum: Professional Chefs

    Dec 11, 2018 at 2:16 AM
  14. brianshaw replied to the thread searching quality casserole cookware.

    As you have phrased the question, there might be too little about your needs/desires and too much individual aesthetics involved in...

    Dec 11, 2018 at 2:09 AM
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