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  1. sgsvirgil

    Experience or Longevity

    For me, it depends on the situation. But, in general, I prefer longevity. If I'm going to fill a line cook position, I want that person to be there for a while. I don't like the job hoppers and whenever I encountered a job hopper's resume, it usually went into the trash. Granted, there were...
  2. sgsvirgil

    Carbon steel vs cast iron?

    Cast iron is heavier than carbon steel. That's because its more dense. As such, CI takes longer to come up to temperature but, once it reaches that temperature, it will maintain that temperature. CI will also retain heat longer once it has been removed from the heat source. CI is great for...
  3. sgsvirgil

    Olive Oil - real, fake, or...?

    I have my relatives send me olive oil from Italy around this time of year. Olives are harvested from November to January from central to southern Italy. In Tuscany, they can be harvested as early as September due to the threat of frost. The oil is not commercially produced so, there is no...
  4. sgsvirgil

    Olive Oil - real, fake, or...?

    The EVOO within a month or two of harvest is green. As it ages, the chlorophyll that gives new EVOO its green color will fade and the oil will become more clear and begin to develop a gold tint. Older oils can have a gold appearance but, if you look at it closely, it still retains a faint...
  5. sgsvirgil

    Olive Oil - real, fake, or...?

    Real EVOO should have an obvious, robust green color. Not gold. And definitely should not look like Wesson oil in the bottle. Real EVOO will not be sold in clear bottles. It will be sold in tins like Filippo Berio or it will be sold in dark colored containers that do not allow sunlight to...
  6. sgsvirgil

    creating recipes

    Are you talking about writing down a recipe that you already know or are you talking about inventing a new recipe or perhaps a riff on an already existing recipe?? If you are creating a brand new recipe, what @foodpump said is spot on. Repetition is the key. The only modification I would...
  7. sgsvirgil

    New York to ban Foie Gras!

    Historically speaking, banning ingredients used by commercial kitchens in large city centers tends to create a black market for those products; the size of which is typically determined by the product and its popularity/demand. Fois gras is quite popular in the world of fine dining, especially...
  8. sgsvirgil

    Please help identify old copper+steel sauce pan

    Typically, copper pans that are made of copper with thicknesses less than 1.5 mm require tube beading or edge rolling to provide reinforcement to compensate for the thin copper. Copper that is less than 1mm has been hardened by the "planishing" process, which involves hand hammering the copper...
  9. sgsvirgil

    virtual restaurants

    I would love to have a flying noodle cart come to my window!! That would be so awesome!!
  10. sgsvirgil

    Old chicken parts

    Never take any chances with poultry. Throw it out. Fortunately, chicken legs and thighs are still relatively cheap. I can buy a 5+lb bag of chicken thighs and legs for $.79/lb.
  11. sgsvirgil

    So sad....

    Indeed it is. But, its nothing like it was back in the day when I started. We had to walk uphill both ways in snow all year round just to get tot work. We had to fetch water from a pump in the town square. We had to salt out meat and fish because ice hadn't been invented yet. And worst of...
  12. sgsvirgil

    So sad....

    Exceptionally well said!
  13. sgsvirgil

    So sad....

    The bottom line is that a piece of paper does not ensure anything. There are always going to be those who wander away from the code of professional conduct and standards regardless of whether or not that code is written. In other words, some lawyers who go to the best law schools still get...
  14. sgsvirgil

    So sad....

    In my experience, a piece of paper does not always ensure quality or safety standards. Point in fact, how many culinary school graduates have we encountered in our careers who disregarded safety protocols and health codes? The only thing that will hold back this tide is the dedication and...
  15. sgsvirgil

    Thickening sauce with gelatin

    I agree. Generally speaking, gelatin is a bad choice to use a thickening agent in sauces. Knowing what sort of sauce you are making would be helpful or are you asking about using gelatin in sauces in general? Cheers. :)
  16. sgsvirgil

    Bulk Homefries method

    If you are talking about simply pre-cooking the potatoes, just par boil them until they just begin to soften. Don't rinse. Chill until needed. When needed, season and fry. A deep fryer works best. Next best is the flat top and last is the heavy skillet. If you are going with a heavy...
  17. sgsvirgil

    Cold-Holding Pasta Sauce for Service?

    To answer your questions: 1) Yes, I think the sauces in this video are held hot. Like chefross said, there's probably some sort of water based heating system under the holding pans that's keeping the sauces hot. 2) If you are finishing in the skillet, adding cold sauces is never a good...
  18. sgsvirgil

    Bechamel + ??? = Tasty Pasta Sauce

    When storing your bechamel, place some plastic wrap over the top of the sauce making sure that the wrap comes in contact with as much of the surface as possible. This will help prevent a skin from forming while in the fridge. When you warm up the bechamel, do it independently of whatever dish...
  19. sgsvirgil

    When the perfect hire fails

    Once again, @chefbillyb makes an excellent point: there's a difference between following the rules and managing. While following and enforcing the rules is a part of management, the most important part, managing employees, is often overlooked. While the description outlines the problem with...
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