Search results

  1. D

    Recipe Development for a Hospital or Healthcare industry

    Has anyone of you developed recipes based on certain criteria for healthy eating? Currently, I am working at an account that caters corporate cafe that serve 60% healthy and 40% just regular food. Our catering always serve fresh, real food and made from scratch cooking, baking, sauces...
  2. D

    Shelf life of ingredients in sauces and dressings

    I was wondering what are the max shelf life of ingredients used in sauces and dressings? Here are few examples of dressings that I make: Balsamic vinaigrette - balsamic vinegar, canola/ olive oil blend -90/10, dijon mustard, brown sugar and salt and pepper Creamy buttermilk ranch - buttermilk...
  3. D

    Iconic cookies from each state of the United States of America

    Hi everyone, I need some help about Iconic cookies coming from each state of the United States: I only know a few: New Mexico - Biscochito Ohio - Buckeyes Vermont - Ginger Molasses Cookies Kansas - Snickerdoodles New York City - Black and White cookie Louisiana - Maple Pecan Praline Here are...
  4. D

    Helpful Road path to being a Pastry Cook

    So I am enjoying my time working as a prep cook in the Salad bar department. It has been a long that I have dreamt of being a pastry chef. Although I had related experience at another bakery and restaurant as a bakery assistant but wanted to produce more baked goods, plating for hotels and or...
  5. D

    Popular Seafood, Fish & Shellfish at Salad Bar Buffet

    What are popular seafood, fish & shellfish sold at salad bar buffets in hotels, high-end restaurants? I may serve seafood salads, poke in the coming few weeks ahead.
  6. D

    Savory paste to use for cooking, making a sauce or dressing, etcetera

    What housemade savory or sweet paste do you use to cook when making a composed dish every time or occasionally? I discovered at my workplace that 2 cooks use a ginger and garlic paste to use for their Indian cooking. They use every day when they cook their Indian dishes. Then for my salad bar, I...
  7. D

    If you were mistreated by an employee of a restaurant what would you do?

    Recently, I went to a buffet restaurant and paid for my meal. I had a salad, soup, grain, few muffins and some focaccia. Then since I was still eating my meal and enjoying my time there. I was gaining some inspiration after several composed salads that I ate. Then I wanted to bring 2 muffins...
  8. D

    What would be the right type of knife cutting very hard vegetables?

    What would be the right type of knife cutting very hard vegetables like acorn, delicata or any hard vegetables? Does the type of steel, carbon fiber or ceramic really matter? How the size and shape of the blade? Any other factors to consider when a cook has petite hands? Or should I consider...
  9. D

    Any way selling or donating used chef's knives, kitchen equipment or gadgets?

    Are there stores and/ or non-profit organizations to either sell or donate used chef's knives, and other kitchen equipment, gadgets in the San Francisco Bay Area?
  10. D

    Any dishes to be avoided when cooking in pressure steamers?

    I just wanted to know if there are any dishes that I should avoid when cooking a pressure steamers? Like Asian noodles most notably Soba, rice vermicelli and other rice or any potato starch noodles because it can give me mushy results when cooked in 8 minutes. Is cooking rice pilaf with coconut...
  11. D

    Have you ever served rice pilaf in a salad bar?

    Hi, I am working on some Filipino cuisine recipes that have either a grain or pasta that has to be served in a cold salad bar? My question is is this feasible since I have to cook a braised dish like Chicken adobo and then get it cooled safely and faster in a blast chiller to be below 40F. Then...
  12. D

    Ways to make bacon bits for salad or toppings

    I wanted to know if there are any fast ways or methods making bacon bits. I have been making a month, and it has been time consuming to drain all of the bacon drippings. So what I do is cook 6 to 7 full sheet pans of bacon for 18 to 19 minutes to make crispy bacon & render all of tge fat. After...
  13. D

    How to cook the following in pressure steamer?

    I wanted to know how long (in minutes) cook the following in a pressure steamer? Or should I cook this over the stovetop instead? What are your suggestions? Black beans Green split lentils Red Lentils Barilla Pasta especially bowties, penne or any type Parpadelle White or Cannellini Beans Adzuki...
  14. D

    Being aware of the health of others while cooking

    Do you have any other related stories to tell other chefs about making something in the kitchen and also involved with food safety, health and any new methods for cooking something? Share your feedback, comments, and suggestions. So last Friday, I learned something new about making Hot Chili...
  15. D

    Food Trends and Questions on Salads

    I have several questions and wanted some suggestions and advice on current food trends for salads especially that are coming from 3 categories. Fruits, Vegetarians or Grain or Pasta. I currently work for a fine dining catering company serving a big client in California, an auto industry car...
  16. D

    Food Trends for Salads, Fruits Salads

    I have several questions and wanted some suggestions and advice on current food trends for salads especially that are coming from 3 categories. Fruits, Vegetarians or Grain or Pasta. I currently work for a fine dining catering company serving a big client in California, an auto industry car...
  17. D

    How do increase yields or servings for Composed Salads Recipes?

    Hi all, I work for a catering company for a major company in California. I am now serving 300 people. Then on the middle of May, this is going to increase by 600 people. How would I increase the yields of ingredients used for few composed salad recipes? Any suggestions, advice would really help.
  18. D

    Looking for a recipe for sugar wafers

    I have compared several brands of candy bars and cookies that resemble the sugar wafers like Kitkat, Manner, Loacker, Carley's, etc. I am not looking for the Southern Dessert staple the Vanilla Wafers or the Chocolate Wafers cousin, but those thin, bland and tasteless wafer sheet. These are the...
  19. D

    Introduction for a new pro baker

    hello, I recently work as a pastry baker for a bakery for more than 1 year. I enjoy the profession because there is a lot of learning and can master my craft. I just signed up on this forum to get some advice, and get some questions answered. I just recently did several projects on chocolate...
  20. D

    Cutting portions and use of right measurement of cake pan

    Hello, This is my first time logging in on this forum, and wondered if anyone can help me using the right measurement of square cake pan for using the slabbed method on chocolate making. First, I wanted to use small batches of chocolate and other confections by experimenting new flavors. So if...
Top Bottom