Search results

  1. jimyra

    Serving 350 people.

    If you don't know the answers, don't take the job. Do your research before you make a commitment, you will lose less money that way. Remember one bad job takes one hundred to restore your reputation. Good luck.
  2. jimyra

    Corned Beef

    I brine for 10 days and have left in brine 15 days, no problem. ,
  3. jimyra

    Best fat for southern biscuits ?

    Use buttermilk it is more acidic which reacts with the leavening. https://www.healthline.com/nutrition/buttermilk
  4. jimyra

    Food Processor Not My First Choice But...

    I've been happy with my almost 40 year old cuisinart .
  5. jimyra

    Best fat for southern biscuits ?

    If you don't use lard or shorting it's not southern. We use Crisco as my mother did. Grand parents used lard and my grandfather died in his nineties. He retired in his late eighties and walked four blocks back and fourth to work. He walked home for lunch likely for those wonderful green beans...
  6. jimyra

    Nutritional Values ~

    Chefs are required to learn and work for information about what they cook. When I started a book with tables was what we used. Smgchef found the source, why not hire someone to do your job for you.
  7. jimyra

    Digital Thermometer - Any recommendations?

    Did you check the battery?
  8. jimyra

    Labor ratio

    Ask you boss what he/she expects your labor cost to be. Also how to calculate that cost
  9. jimyra

    Hanger Steak ...

    Good post.
  10. jimyra

    How do I go about my party plan and menu tricks? PRO ADVICE needed

    This forum is for pros, try food and cooking.
  11. jimyra

    Vendor rebates

    Is it a rebate or kickback. I had vendors trying to give me cash discounts on orders. I made sure the owner was the only one getting any rebates.
  12. jimyra

    Tricks to poaching eggs

    Ice in hotel pan, perforated hotel pan inside, poached eggs in pan. hotel pan with simmering water on stove, lift perforated pan with eggs drain place in simmering water for a minute or until heated. You can do four dozen eggs in 1-2 min.
  13. jimyra

    Gourmet burger food trailer

    What makes your burger gourmet? For the market you are targeting frozen fries would work better.
  14. jimyra

    Damn Yankees!

    Make your biscuits with lard and butter milk and they will hold up to the gravy.
  15. jimyra

    Pizza Sauce Packets

    I know of a couple of men that opened a pizza place in a southern market. They hired a chef that had trained in Naples, Italy. They bought a mixer, wood fired oven, proofing room and boxes, all from Naples. They had standard recipes and instructions. A young man asked me about working for...
  16. jimyra

    Smoky Kitchen Issues

    Get a HVAC pro to make a plan that will work. Do you plan to temper your make up air?
  17. jimyra

    Pizza Sauce Packets

    I would just use a ladle and train you staff how much to use. packets would be time consuming, added expense, and that little bit that's left in the packet adds up over time. Remember granulated garlic will gel overnight in the walk in.
  18. jimyra

    Bulk pesto-making equipment

    I have never blanched the basil. what is the reason?
  19. jimyra

    I have a question about being an upcomming pastry chef

    Pastry chef is just one station in a well rounded kitchen. Hotels, fine dining, cruse lines, and many institutional company's use pastry chefs. Don't forget your local grocery. Have fun.
  20. jimyra

    Recipe Development for a Hospital or Healthcare industry

    10% olive oil? Why bother? Sauteed chard, bitter, it sounds like you are trying trendy rather than good healthy food that old people like me will eat.
Top Bottom