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  1. gunnar

    Chef's vs Santoku

    Wasn't talking about using a 14 inch at home. I use a 10 inch at home and a 8 inch offset bread knife and a pairing knife. Among the other tools.In a professional kitchen I break down much bigger pieces of meat  Sorry, forgot I was in the general cooking area.
  2. gunnar

    How to master garde manger station

    first off, I follow Cheflayne's reasoning. secondly, do not aspire to be a "badass line cook". Aspire to be a Chef. I passed up line cook positions for years cause I recognized that prep cooks learn. they learn how to cut meat, they learn how to make sauces and they get instructions directly...
  3. gunnar

    Spraying steaks with pan spray?!

    Simple really. The only time fish will release itself from a grill is when its overcooked . The spray makes it so you can flip it at the right time with leaving half of it stuck to the grill. A steak can take the heat till it's ready to turn.
  4. gunnar

    I've come for a visit

    No longer in placer County. have moved and have a new wife in San Jose. Currently the Sous Chef at Intel headquarters here in the Silicon Valley.
  5. gunnar

    Spraying steaks with pan spray?!

    no. just no. fish I understand after seasoning. Steak? it will release itself from the grill on its own when it is seared properly.
  6. gunnar

    Chef's vs Santoku

    If you are going to rely on a single knife to get you through the day I highly suggest a 14 inch chefs knife. A 10 inch is just too small. Santukos are meant to be a small vegetable knife. I use two primary knives in my day to day cheffing. A 14 inch chefs knife and a 10 inch bread knife...
  7. gunnar

    I've come for a visit

    Hello all,  Tis I, Gunnar Hope all is well, does anyone remember me?  My life has setted a bit so hope to come back and be a bit more involved again. Missed the great info I received from this group. :)
  8. gunnar

    Remembering Chef and ChefTalk moderator Pete McCracken

    That is some very depressing news. I send my condolences and blessings to his family as he was a great person and I am sure he will be missed by more than just our community.
  9. gunnar

    Recipe conversions

    this is one that I found and am really enjoying it.
  10. gunnar

    Chaffing dishes

    roll tops are easier to deal with as far the customers are concerned. they can hold a plate in one hand and lift the lid with the other. Also they have a place for the lid to sit when not covering the food. The removable lid usually ends up being turned sideways or set aside completely to get...
  11. gunnar

    Wine or a good quality beer to go with turkey?

    Cranberry Mead from Honeyrun Winery. It's delicious and perfect for turkey.
  12. gunnar

    What do you think of the microwave. Are you for or against using it and why?

    I used to use one for reheating. Now though I refuse to use one at all. Microwaves are really detrimental to food. A good toaster oven is best for fast reheats.  just one cautionary message below, if you search you'll find plenty more. :)
  13. gunnar

    health issues

    true enough, especially the water and exercise.
  14. gunnar

    How to condition my hands to the heat?

    A: hold everything by the edges. B: If you don't work the line you can't do it as well they can.  Sorry, cause I have made "Chef" now, heh, I don"t have the "Hot Hands" for everything I used to have. No more snatching baked potatoes barehanded or pulling a hotel pan out of 200F barehanded and...
  15. gunnar

    health issues

    Hi Guys, I know it seems I am not around much these days but I pop by more often then most think. So either get back to the topic of health in the kitchen or move on on to another thread. I am close to locking this one down. Also IMHO, being a good healthy Chef is a hard thing. We eat too much...
  16. gunnar

    Lazy - no idea for tonight... suggestions?

    seared carne asada steaks with sauteed mushrooms on a bed of couscous. the fastest meal I know, including prep, short of a fried egg sandwich...which isn't really a meal...
  17. gunnar

    Caesar dressing from scratch......why and why not.....?

    I really prefer to make it by hand, I hate the too salty, extra creamy (why is it white??!!), where is my garlic and anchovy pre-made dressings that claim to be Cesar. on a side note this is the only salad I really like to make Parmesan lace doilies for. some chopped romaine a few croutons and...
  18. gunnar

    Pork carnitas

    I usually start with a pork butt, either bone in or out, score it a bit and then make a rub consisting of salt, peppercorn, cumin, cayenne, garlic powder, onion powder, red chile flake and chile powder. rub the pork with oil then, pour powder rub over it and work it all over and into it a bit...
  19. gunnar

    Dining out with a baby

    I hate to say it, but it totally depends on the parents not the child. My kids are now fully grown but I have had to do everything from demanding the size table I wanted to escorting my precious little hellions outside while my food was getting packed to go suddenly. I however respect other...
  20. gunnar

    Wood-Fire Oven :)

    roasted pork loin or cornish game hens work pretty easy...gourmet pizzas? depends more on the dough then the ingredients IMHO. Place I used to work did do a fruit pizza with a mango chutney base (very thin), a base of arugala leaves, thinly sliced apricots and then a sprinkle of feta. otherwise...
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