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  1. cacook

    Discribing Menu Items

    Spell them correctly.
  2. cacook

    My first decent chef's knife.

    Kasumi's are not the best choice in the japanese field. Look for brands like Horimoto, Masamoto, Ryusen, etc. There is something called the Rockwell scale that gives a knife a number based on hardness of the steel. For general use, you want something in the range of 58-63. German knives are...
  3. cacook

    Prior Experience?

    You will learn knife skills and many other basic skills at school.
  4. cacook

    upper-class chain restaurants?

    I'm pretty sure he is talking about Execs. As a chef himself, he's fully aware of how much line cooks make.
  5. cacook

    Customer price-sensitivity

    It sounds really great, but to be honest I would have to say no. No matter how delicious it is, people generally still consider pizza something that is no greater than pizza hut or taco bell. If it is somewhat within the price range, I could definitely see that, but if its anything more or close...
  6. cacook

    White wine and Marsala sauce?

    And also, a lot of times when servers don't know the answer to something, they just make one up. Make sure you are getting accurate answers.
  7. cacook

    Ceramic Steels and Japanese Knives

    Very true. I base my usage on the fact that I pretty uch brunoise and oblique a lot of root vegetables and onions etc. all day every day. I need the sharpest edge possible. You CAN you use a steel, but like he said, you have to be more careful.
  8. cacook

    Ceramic Steels and Japanese Knives

    Keep the stones submerged in a 1/3 pan of water so you always have them at the ready. The knife will stay sharper longer than a german knife. You don't have to steel it. What it comes down to though is it's your knife. If you feel more comfortable steeling it, then do it. I just recommend you don't.
  9. cacook

    help with externship

    If you're in the LA area, PM me and I'll let you know of a place.
  10. cacook

    Ceramic Steels and Japanese Knives

    I meant don't use a steel at all. Nobody can apply even pressure on a steel so you end up with a wavy edge. Being that german steel is softer, it's not as much a problem as you typically sharpen less because the edge won't hold for long anyway. I'd just get a good set of water stones. Norton has...
  11. cacook

    Ceramic Steels and Japanese Knives

    As a general rule, don't use any steel on a knife with good steel. Touch it up on a waterstone when it gets dull.
  12. cacook


    I hate it. To me, it means people are screwing around when they should be focusing on what they're doing. That, and I don't think the kitchen I work in employs any birds.
  13. cacook

    Sous chef hours

    I'm not a sous...but the sous' where I work typically work 5 days a week (sometimes 6), and anywhere from 10-14 hours a day.
  14. cacook

    Oil Moving To One Side Of Pan Help Help

    Is it a nonstick pan? Oil will never spread evenly on a warm nonstick pan.
  15. cacook

    Why did you become a chef?

    I agree with Kuan.
  16. cacook

    Price sheets?

    I have four courses I need to cost out, and yes I just needed the vendor pricing. My chef at work printed out some stuff for me, but thanks everyone for responding.
  17. cacook

    Price sheets?

    Do you any of you have any price sheets you can email to me? I got a catering job, and as part of the interview, the owner wanted me to cost out a couple ideas he had. They don't have to be accurate or that new, but just something that's in the ballpark. (Produce, meats, dry goods etc.). I'll be...
  18. cacook

    What to do with REALLY good beef

    Give it color in a pan, cook it to almost the desired temperature in the oven, pull it out and throw butter and thyme in the pan. Baste it with the butter until it is done. If you want some garlic flavor, make some garlic confit (just whole cloves cooked in oil), and mash one of them onto the...
  19. cacook

    Money vs experience

    No offence, but your dad is wrong. Typically, the nicer the place, the less you make. Go where you can learn the most.
  20. cacook


    Brons are durable, but the blade doesn't last.
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