So the markings on the Mac Pro blades are done in different ways on each side? Just wondering because I don't really like the Mac logo but the kanji looks nice. Hmm they both feel like they're painted on or something. Maybe I'll get the kanji side engraved over if I can find someone good...
Hey G'day Brandon,
I'm in a similar situation to you, currently a second year apprentice in Oz, though I've finished most of my modules (a lot overlapped from when I did my bakers apprenticeship) but have only been in the kitchen about ten months.
Anyways welcome :)
So most of the dishes on our menu we also offer as take-aways.
Our 'dessert special' we did tonight was creme brulee, sure enough it wasn't long before one of the waitstaff put thorough an order for one as a take-away... Um ok, are we charging them extra for the ramekin or would they like me to...
I'm using the MAC Pro 275mm chefs knife, it works great for almost everything. I keep a heavier knife on hand for tough jobs like breaking down chicken, cracking crabs/lobsters and so on, good news is just about any large-ish heavy knife will do for that, odds are you already have something you...
I keep mine in a knife roll. When at work or cooking at home I just lay them on a shelf, then back in the roll when finished cooking.
At home I keep some of my (cheap) knives on a magnet rack but a lot of people don't like that idea because of risk of scratching/chiping the blade, knives falling...
Yep the general advice is that sets are bad value.
The only styles I need for what I do is a chef/cooks knife, and assorted paring knives, though I've got others for occasional use.
*"All Purpose" knife, what you can use for the majority of tasks, usually a chefs knife, though some prefer a...
So we have a new chef at our restaurant, I made the mistake of putting something on the specials board as 'veal capaccio', being the apprentice it sounded good and no one else corrected me so I ran with it. Only to have an angry chef tell me I was way off and to learn the proper term before work...
Wow just gotta mention the irony of it all, the most 'idyllic remote beach' is about 8 meters away from my section in the kitchen... (well each to their own but it's in the top 5 in Oz every year without fail..)
My cheap/fast/easy favourites are;
-Premade ravioli with garlic and chilli flavoured olive oil and shaved parmesan
-Sushi/sashimi (depending on what I have around)
-And those asian two minute noodles ;)
I see that as motivation to work neat and tidy. I usually just wear a t-shirt during prep then change into my jacket before service starts and on most days (unless it gets completely hectic) I'm still spotless at the end of the night :)
Hmm I've been away from the bakery for a few years now so I'm getting a bit rusty in the ways of bread but personally I'd try lowering the water and yeast content and mixing a bit longer. My philosophy behind that is that a wet/slack dough is more 'fluid' and can 'jump' in the oven in...
Stupidest things heard/said/done in the kitchen..
Where I work I never cease to be amazed by some of the things I see and hear.
*Whilst reducing berry coulis "Why don't you just thicken it with roux instead?", from the owner
*"How do I fold the pizza boxes?" -new cook
*"Can you get me the...
Has anyone ever heard of it? I was looking through a pizza book (pizza modo mio, john lanzafame, p40), and it calls for "white proscuitto (lardo)". I've asked a lot of people, home cooks, chefs, the italians who own our restaurant and noone has ever heard of it. The two best ideas so far are...
Too true, not as simple as "grind knife on something abrasive until it's sharp" as I originally thought, the devil's in the details as the saying goes.
Well I think that covers everything I need to know for now, thanks BDL - and everyone else who's helped me with this lately - much appreciated...
My philosophy has always been "work smart not work hard".
I think most people I've worked with have been faster than me, but not as many have been as efficient or organised so it seems to balance out. If you're allowed to do so maybe reorganise your mise or think of anything else you can do to...
Pretty much the essentials for me are:
*Uniform (plus a spare jacket that lives at work)
*Heavy knife for tough jobs (Furi FX 10" chef)
*The 'main' knife (MAC Pro 275mm chef)
*A Forschner rosewood santoku (unbelievably good for button mushrooms and a few other things)
*A half dozen different...
Good to know, thanks.
Where do I get dry wall screen, hardware store?
Yeah there's a huge selection of DMT stones available that I can get hold me easily, I could look into that but it sounds like an expensive option if I only use it as a flattener.
Oh, the stones are a seperate 800# & 6000#...