Search results

  1. C

    undercounter refer/freezer, chef base, lowboy recommendations

    Looking for recommendations on brands for chef bases. Been a while since I had to purchase this kind of equipment. I will have a 6 burner stove top on one, and a flat top on the other. I need one freezer, one refer. I have been looking at the bev air, but I can't really find any reviews...
  2. C

    Blast Chiller

    Good Afternoon: Not sure if this is the appropriate place to post this, or under equipment reviews, but I am looking for feedback on blast chillers. We have had a Traulsen RBC 100 that was purchased in 1999. The printer recently took a dump, and it is so old it needs a retro fit kit for 5k...
  3. C

    rice flour waffles

    Good Afternoon Everyone: I am hoping that someone with more baking experience can help me out. I have been experimenting the last two days with making rice flour waffles. Next week I wanted to do a chicken and waffles special with a Korean twist. Watermelon gojuchang glazed chicken thighs...
  4. C

    Flourless Chocolate Cake

    Good Morning: Looking for any advice or experience with xanthan gum and egg whites. I have a flourless chocolate cake recipe that I have developed and been using for years. Recently I have begun experimenting with xanthan gum in sauces, particularly cold sauces, to thicken them without...
  5. C

    Belgian Waffles

    I am going to be doing some waffle specials. I had thought about ordering pearl sugar, but after researching online I found ways of making it yourself by crystalizing sugar instead. has anyone tried this method or had luck with it? I would like to avoid paying $10/lb for sugar if able, but...
  6. C

    Make ahead biscuits

    I am making bloody mary biscuits with a beer cheese gravy for about 300 - 400. they will be served out of hot wells, held for up 15 - 30 minutes at a time. Given the fact that they will be held and not necessarily served fresh to order, I had thought about baking them all off the day before...
  7. C

    Holding Spaghetti Squash

    Good Morning: I am new to the forum. I am the chef for a rural hospital in the Midwest. Our cafeteria utilizes hot wells from which entrees are served, typically holding for around 10 - 30 minutes before they are turned over. We serve 3 different entrees daily, and try to have at least one...
Top Bottom