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  1. masseurchef

    Pineapple and Tomato: An Underappreciated Combo

    Why do you think Hawaiian Pizza is such a hit? It's that sweet and savoury, umami-rich combo of tomato and pineapple. Pineapple is found in certain other savoury dishes, most notably Asian (ie. stir fry with pineapple), as well as perhaps some grilled Western dishes (ie. bbq skewers). Other than...
  2. masseurchef

    Vietnamese Tomato Pineapple Sauce??

    Had a lovely thin red sauce over tofu at a southeast Asian vegetarian restaurant, it was fresh and sweet and I imagined it was a tomato pineapple sauce. So, I thought a quick google search would yield recipes. No luck. So I tried to recreate it, I pureed tomato and pineapple, added some brown...
  3. masseurchef

    Tomatoes and Mushrooms: processing cheap & nasty product

    I often see tomatoes and mushrooms (among other vegetables and fruits) that are "on their way out" being sold for really cheap, like a dollar a bag. The quality is such that these can only really be used for processing in some way -think sauces, stocks, pickles, jams, chutneys, relishes, etc...
  4. masseurchef

    Refrigerator Pickles and the like

    Hi, I'm curious about any issues with making simple vinegar/salt/sugar brined pickles and things like curtido, kimchi, etc. at home. I'm not talking about canning/preserving with a pressure cooker and sanitized jars or in-depth fermentation processes, I'm talking about just refrigerator pickles...
  5. masseurchef

    Gravlax / dry-brined fish -salty

    Ok, I know cured fish is salty, but mine seems to be a bit excessively salty, so curious about any tips etc. I'm doing salmon (gravlax) mostly, but also did a pacific snapper (rockfish) in which I slow cooked it in 175F oven for a few hours after curing for a day to simulate smoking. The results...
  6. masseurchef

    Monday Mirepoix Blues

    Ok, it was a Monday and it was "one of those days", so I may be overreacting, but I seem to be having mirepoix issues, and I hope you can help: -a while back I was asked to do mirepoix for braised brisket. Thinking that the whole thing was going to be slow cooking for hours anyways, I wasn't...
  7. masseurchef

    Spelt Cracker Recipe

    Hi, I recently used a very simple recipe to make a sort of cracker, it called for Spelt flour, but I used w.w. flour which still worked. I didn't bother to write down or keep the recipe since I thought I would easily be able to find it, or something very similar to it, later on google. Well, not...
  8. masseurchef

    Alfredo Sauce: Bechamel or no?

    Hi, I learned to make Alfredo sauce by sauteeing garlic in butter, then adding cream, and finally hitting it with parm, but I see recipes that are bechamel-based. I'm wondering about reasons for the different approaches, is the bechamel-based sauce a bit lighter perhaps? I've never had too much...
  9. masseurchef

    Some thoughts and tips for recent grads...

    Hi, I wanted to share some thoughts for recent grads that I kind of wish someone had shared with me upon graduating culinary school: 1. It's totally normal to think you know something after graduating school, I mean, isn't that the whole point? And after working hard at culinary school, you do...
  10. masseurchef

    Cast Iron pan on gas stove -hot spots

    Hi, using my cast iron pan on my gas stove I seem to get really pronounced hot spots, to the point that food cooked on the hot spots will burn while food at the edge is undercooked. I find myself wondering if the pan is warped or my burner is malfunctioning or something. Is this just the way it...
  11. masseurchef

    Rinsing Pasta?

    A bit surprised I couldn't locate a definitive thread on this, but from what I gather, the best method is to put the pasta directly into the sauce after cooking it -no rinsing, etc. And if the pasta is for later use, rinse? rinse and coat in oil? only coat in oil?
  12. masseurchef

    Uses for Herb Oil

    Slowly poaching herbs, garlic, shallot, lemon zest in oil for herb flavoured oil: seems like a good use of leftover herbs, lemons etc but trying to brainstorm some great uses for it.
  13. masseurchef

    General Characteristics of Catering Job vs Restaurant Job

    Hi, I don't have much experience with catering, I worked at a resort that had weddings periodically and some of the restaurant work I have done involved a catered lunch or something, so I have a bit of an idea of what it could be like, but I'm hoping you can offer some general ideas of what it's...
  14. masseurchef

    Italian Cheesecake Question re: Fluffiness

    Hi, there's a nice Italian cheesecake recipe that I've used, but I just find this cheesecake and cheesecake in general can be a little dense. I love it but it just reminds me of eating a sweet brick of cream cheese sometimes. So I was trying to think of how to make it a little lighter, thought...
  15. masseurchef

    Recent culinary school grad, at impasse, looking for insight :)

    Hi, been out of culinary school for not too long, but long enough that I should be progressing, but I don't feel like I am, at least not much. Feeling like I'm at an impasse and can't move forward without some help, hoping you can offer some insight. 1. I've had a string of unsuccessful jobs...
  16. masseurchef

    Feeling a bit discouraged...

    Hi, I'm a mature student (36 y.o.) almost finished culinary school and seeking just to gain some hands-on kitchen experience. I'm obviously not in it for the money, since the wage for a line/prep cook is $13-15 / hr in my area (at least that's my understanding). I recently had an interview at a...
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