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  1. wizcat3

    Bleach Formula?

    What do you think about this one. In school a chef had us clean/sanitize a very old free standing butcher block with Kosher Salt and a very hard brush. How would you take care in that situation? I often think about that. The othe situation is---- the Health Dept did not have a problem with...
  2. wizcat3

    Bleach Formula?

    Thanks. You know---I wonder why homeowners dont get the education about food safety in their own kitchens. All these cleaners for household kitchens, and they dont really have the correct sanitizer, hummm, according to the Health Dept. In fact, some of the products out there are, or could...
  3. wizcat3

    Bleach Formula?

    H, Just came back from visiting a friend and she was cleaning her chix prep board with vinegar water. OOPs! So I told her the :lol: health dept super should not come today. She does not have the sanitation system that the prof kitchens have. I cant remember the formula of Bleach to water...
  4. wizcat3

    Animal in the Kitchen

    You are wrong! I did not have to take the the safe -----Course. Nothing required. Its not like NYC where I worked before. We/ I did have a very clean Kitchen according to the health Dept. I tlhink this happened just recently. I owened the restaurant for 32 plus mos. Well, its gone now. Wiz
  5. wizcat3

    Animal in the Kitchen

    You Guys are right! OK I know You are right. Its gone! Such a waste! I should have been on top of it. However, we did have monthly pest control. Our landlord did not care to keep the building secure at the recomendations of the person who wanted to control all these problems. *At my...
  6. wizcat3

    Animal in the Kitchen

    I cant open again in the same place. Thats "another" storybut maybe I just practice tempering and do some sugar/choc work and then just throw out. do I have to protect myself. They are a terrible animals. What possible disease would I get. I just dont know.W
  7. wizcat3

    Animal in the Kitchen

    I just recently closed the restaurant after 2yrs and 9mos, sad but thats another story. I found that a "R" or a "M" had eaten a golf ball size whole in the corner of an unopened 11# block of white chocolate. This shelf was 6ft high. What do you think I should do? Should I just toss the whole...
  8. wizcat3

    Pie Crust 911

    OOPs dont know what I did
  9. wizcat3

    Pie Crust 911

    I cant tell you how many pies I bake for Thanksgiving in the Bakery. We dont have time to pre cook the shells. For a 9" Deep shell we just pour the custard into the shell and bake. ( at least 20 pies) at 350. We pull them out as soon as the KNIFE almost comes out clean. For Thanksgiving we...
  10. wizcat3

    Pie Crust 911

    I cant tell you how many pies I bake for Thanksgiving in the Bakery. We dont have time to pre cook the shells. For a 9" Deep shell we just pour the custard into the shell and bake. ( at least 20 pies) at 350. We pull them out as soon as the KNIFE almost comes out clean. For Thanksgiving we...
  11. wizcat3

    Chef News

    I like the new york times on Wednesdays for he gossip as to what is going on in NYC. However, if you have never worked in NYC you may not know what is going on because you dont know streets, people,restaurants and etc. However, its truly VERY interesting tho. W
  12. wizcat3

    pork....

    I have been serving pork belly since I started serving Dinners at my restaurant (Oct 23 06.) I tasted this wonderful pork in NYC and fell in love with it. Said: " I may not sell any but it will not come off my menu even if I have eat it all myself" :lol: Well it took a long time for anyone to...
  13. wizcat3

    Cast Iron Grill Pans

    Just caught up on some of the posts that I havent read for some time now. Im really busy at the restaurant/bakery (I own now two years) I just started dinners in Oct for the first time in the history of the building. So there is not alot of time to have fun at Chef Talk, sorry to say. Here I...
  14. wizcat3

    scoop and bake muffin mix

    Hello. I made up the batter and held it overnight and it turned out perfect. This will save alot of time, as daily I get orders for muffing and other stuff to be picked up the same night. Thanks alot Wizcat
  15. wizcat3

    scoop and bake muffin mix

    I own a bakery and want to get muffins in and out of the oven quickly in the am. I can buy from my distributor any number of scoop and bake mixes. However, I prefer to make it myself. Does anyone know if I can take my recipe and mix the dry and wet ingredients together once a week ,for ex...
  16. wizcat3

    white chocolate help

    Help !!! I am making a white chocolate cream cheese frosting and the whole thing broke due to the chocolate being too hot, I think. I now need to know how to bring it back. I need to finish this cake today. Any help WILL be appreciated greatly. W
  17. wizcat3

    Pork Belly

    Hi everyone! Its been a long time since I last posted. I now finally have a restaurant and have had a very busy 1st year. We served breakfast and lunch up until now. We open for dinner in about two wks. I have waited to own a restaurant for years, and finally I found one that 1) I could...
  18. wizcat3

    macaroon help

    Try Kitchen Arts and Letters in NYC. 212 867 5550 W
  19. wizcat3

    coconut shelling

    I watched the Gale Gand Show on food tv yesterday and she was demonstrating how to seperate the shell from the meatof a coconut. It was really amazing. I had never heard of this method. Here goes: Char the out side of the whole coconut on top of the flame of a gas stove until its totally...
  20. wizcat3

    professional kitchen

    Or, the chef comes to you to make pasta, corn bread, shave choc, or anthing like that, to be ready for service at 5. And its 1:00 pm, its not like you had anything to do that afternoon. Ya gotta love it! Right?
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