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  1. knifeforhire89

    Consistent Sorbet Recipe

    When i make Sorbets (usually Guava, Passion Fruit, or Strawberry) I always have a puree handy because i normally have to make a large batch. A purple scoop for 500+ kind of numbers (like i am serving tomorrow). I use Three cups water, 1 cup sugar, and about half a cup of puree. Bring it to a...
  2. knifeforhire89

    I am considering becoming a Pastry chef

    I agree entirely with that! That is one of the hardest things I try to get people to understand!!! The conversation usually goes "Oh, your a Chef?!?" "yup, 10 years on the hot line, with loads of banquet experience. Now i am a pastry chef." "I love cooking/baking! I want to go to culinary...
  3. knifeforhire89

    What is your professional and personal opinion on mass producing and freezing.

    I produce thousands of Individual Cheesecakes, White Cakes, Carrot Cakes, Flourless Chocolate Cakes, Bread Puddings, etc. a year, and i always make batches of 200-500. Cook, cool, freeze, remove from silicone, tray with parchment, and wrap/label/date. Then store frozen until needed. Then...
  4. knifeforhire89

    Whats the point of buying high priced knives???

    Personal preference...and dollar signs. I wouldn't spend more than probably $350 on a knife. Then again, I'm rough on my equipment. My 10" mercer does me just fine. It was only about $50.
  5. knifeforhire89

    Pan Searing Scallops

    My personal favorite is dried, salted, lightly dusted with guajillo pepper,seared in cast iron, and topped with softened butter :)
  6. knifeforhire89

    I've got an idea...need input

    Thanks for the input. It will probably be easier to get consistancy with the courgettes. Could you imagine having to prep 500 of those? I can picture the BEO now...preset salads and desserts...500 stuffed courgettes with creamy polenta, and vegetable medley...
  7. knifeforhire89

    I've got an idea...need input

    I'm planning on running it as a dinner special with rainbow chard and a root vegetable hash closer to thanksgiving. That is if I can make it work properly :)
  8. knifeforhire89

    deep fried peanut butter

    Treating them like mozzerella sticks might be your best bet. If this works you could wrap a frozen Nutella cigarette in peanut butter and go to town!!!
  9. knifeforhire89

    I've got an idea...need input

    Puff pastry sounds good. Do you think that will work though, with the pumpkin?
  10. knifeforhire89

    I've got an idea...need input

    I've had this idea rolling around in my head for a few weeks now, and I feel like I just need to get it out of my head. Imagine this... A baby pumpkin, top removed, insides removed, and the whole thing is par roasted. Once roasted and cooled, it's stuffed with a "chicken pot pie" kind of...
  11. Ginger giant from memphis, tn

    Ginger giant from memphis, tn

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  14. knifeforhire89

    Ginger giant from memphis, tn

    Hello all, my name is Andrew. I cook at the Hilton in memphis, tn. The title says ginger giant because I have red hair, freckles, pale skin, and I stand 6'4" tall at 255lbs. Cooking is all that I have ever done (as far as jobs go), and I wouldn't have it any other way. When the "waste hits the...
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