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    Ethical dilemma?

    A small issue someone can help me with. I have been hired to manage and run a small kitchen in a bakery where savory's are being sold.  It's been a head scratcher so far, I think mainly because of the owners business approach, but nothing other than the menu had been defined.  I helped write...
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    Quiche

    Hello.   I have read all the "quiche" questions here and none approached mine.   My question is, can quiche be displayed in a glass food warmer how long or should quiche always be displayed cold for any length of time for the public to be reheated later?
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    raw egg shelf life

    Good-day everyone.     I want to make about a gallon size amount of caesar salad using the raw egg.   How long can the dressing stay okay in the fridge with the egg in it?   Thank you !
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    how to roux

    I started a roux today for Gumbo, so far so good, right color no burning.    But, I seemed to run out of time and had to leave.  In a bowl it went.   Can I finish it tomorrow and then bring it to the correct color ?   Right now its at the chocolate milk stage and i know it needs to go further. ...
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    Fresh Ricotta

    My first endeavor in making ricotta.  Now, Im making the lasagna.  Do I still use egg with the ricotta?  My instincts tell me yes but with such a fresh ingredient it may not need the egg ?     I will most definitely add the cheese ( is use romano ) and parsley but egg ?
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    Pot Pie

    I have skinless , boneless turykey AND chicken breast in fridge and was thinking of making pot pie.  Tis the season up here!  First attempt so, should the meat be baked or boiled? 
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    salvaging chocolate

    I'll try here.   I had semi-sweet chocolate bits melting to coat little truffle - like cookies for an 18 year old's bake sale.   Realizing there wasn't enough chocolate , all I had and added was a bag of Ghirardelli 60% cacao bitter-sweet morsels.   Probably first mistake.  Although the mixture...
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    melting chocolate

    I am not versed AT ALL in the art of baking so no wonder it got all mucked up - litterally.         Trying to melt semi-sweet chocolate to dunk some oreo cookie truffles in for an 18 year old to bring for a bake sale.  Seems it's not enough chocolate so the only other thing I had in the house...
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    Olive Oil

    Is the Olive Oil you use on your show, Molto Mario, Frantoia ?     In watching your show, the lable is never shown but the shape of the bottle is very familiar. 
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    It's all from the heart - right !

    Ciao Chef Batali Simply my question is, when creating new dishes, do you go to the place in the text, the place in the old kitchen from Italy or do you go to a place in your own imagination and sense to create new Italian dishes ?    I know it all starts with a thought and I am wondering where...
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    twice baked

    What would some suggestions be to assure light, fluffy yet moist twice baked potatoes ?  My recipe right now has some chives, Romano, sour cream, s&p, some granulated garlic and heavy cream.  Tasty and smooth but I would like to see more fluff.  Mainly so I can eat more.  To my stomach the...
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    obstacles

    Hello Chef Sarah Still being female in the industry is tough. I would like to know how long did it take you to establish yourself as an accepted and respected female Chef. How many "punches" did you have to either throw or take before knowing you were even established. Many obstacles or few?
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    rule of thumb

    Can you please tell me the proper order in which foods are stored in a walk-in. I know raw foods ( proteins ) are on the bottom and then which order for foods going upward. Also, can you tell me how long can raw egg and potato be left out of refrigeration before contamination sets in?
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    cold case foods

    I am wondering what rule of thumb I should be aware of when preparing foods for a cold case. Pasta salads, roasted whatever e.t.c, I know that the flavors change as soon as the item gets cold and stays cold. A rule to go by for how many days foods should stay in the case. Whatever...
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    Soups on !

    I am looking to learn the simple ABC's of making soup. This is not home cooking either but I know it isn't rocket science either. I have been watching the Chef and it just seems what ever is there he tosses in. His broth is canned. Oh well, it's a small place. But what are the factors I...
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    wild rice salad

    I am looking for a dressing ( if needed ) for a wild rice salad that will have dried cranberries - raisins, black and white - pecan and possibly hazlenut and green onion. Do any of you think it even needs a dressing? I would think it would but drawing a blank as to how to.
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    Need to impress the boss

    Happy New Year! I have moved from a job running a small kitchen at a wine bar with no stove or oven to a job working a fully equipped functioning kitchen. Although our menu is very close to my last job I NOW have to really cook. I can cook. I think I am better than **** good. I get...
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    spuds

    Merry Merry and Happy Happy Everyone! Mine is a two part question. What would be the sure, no fail way to make "crispy" potato wedges with fluff inside and the sure, no fail way to make twice baked beautifully fluffy and the best flavor ever. Thanks
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    caprese salad for 20

    How many tomatoes should I buy to feed 20 "ladies" caprese salad?:confused: I will more than likely use heirloom tomatoes, big red juicy tommies. After that I can figure the mozzarella.
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    custom made

    Hello to all For my birthday, my man is having a knife custom made for me. Awwwe - I know, what a doll. If any of you can or have had a knife made just for you, which type knife would you go? I personally could use them all but the one knife that would just do the trick for...
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