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Oh yes sure you can. It should be fine at room temperature if you're going to use it soon.
LOL Tell him to wrap something else in olive oil soaked wax paper and see if it lasts longer.
My guess is there will be a certain threshold where adding an extra employee or opening another day will push the restaurant to bankruptcy. Small...
Too expensive and the jobs don't pay well.
FYI chefs in general prefer action and results. Not talk.
Volunteer for jobs and follow exactly everything the man has to say. Don't ever complain, even if it is to say you are tired.
1) You have to have money in the game. That way people will take you seriously.
2) Crowdfunding works only if you have a large following.
I would say the whole bean. Slice it down the middle lengthwise and scrape the insides. Add that to your filling. You cannot save vanilla bean....
A lot of bits and pieces. Beef tenderloin does the best because it's easy to portion, takes up little space in a home oven, and holds well in a...
Ooh thanks for the tip. I'll try that the next time.
Keep it on topic folks. How to freeze bearnaise sauce.
The moderation team and I thank you.
I had to add water to the pan so the drippings would not burn. There is a lot of fat, I would estimate 3/4 cup for a 4 lb duck.
Haha... once in awhile you get a break. :)
The military sends teams to culinary competitions all the time and they send one team to the Kochkunst every four years. I've always been...
@mike9 It was fantastic. Just like the duck you get at the Asian deli but no juices were left in the duck. I must not have tied the bottom well...
I hung a duck in the oven. 450F until 180F internal temperature.
I used one of these hooks. I started a hole in the neckbone with a...
Microwave steamer? That could work.
What are you waiting for? I would go, just go. In your "spare" (hah hah) time enter some competitions.
Thought you folks might like this: