Featured Threads Archive
Having switched entirely to induction, I find there seems to be a spread of compatibility. All items indicating suitable for induction are not equal. We chucked anything in simple aluminium covered in PTFE, keeping anything which has a magnetic base. These include cast iron, magnetic base-and-sides, magnetic base with stainless sides, magnetic base with alloy sides. They all are very variable one to the other. Then there is the question of weight, heavier articles of same construction generally heating food quicker.
I think another complication comes with any mismatch of pan base with indications on the hop. If I put a 10” base on a 6” hob, all the electromagnetic energy is used to induce the heat in the pan. If, however, I put a 6” pan on a 10” hob, extra energy must go into creatong strong magnetic fields where no pan surface exists, i.e. inefficiency.
I would be very interested in others’ opinions on the matter. Does anyone have a Golden Rule for choice of induction cooking...
So in another thread regarding Thanksgiving I told of having a pot with the drippings from the turkey roasting pan having the handle break off as I was moving it. Luckily it landed right side up on the floor, hardly spilled anything.
So I am looking for a new set of pots and pans. Nothing too expensive, maybe $15- $200 for the set. Given that I am 64 years old I assume it will last me a lifetime, unless it is made of cardboard covered in aluminum paint.
Ive been researching for a while and some people say "Culinary school is a waste of money" others say "Go to culinary school".
Just to give you a bit about my background: I have a MSc in a none food related subject, have been playing with the idea of switching to become a chef (because of my passion). In 2016/2017 I tried to contact some restaurants in Italy to see if it was possible to get a work for free internship or similar, but none approved. I have been cooking for the most of my life. Age 26.
What kind of food:
- Italy (preferred)
Culinary school, I have considered:
- The University of Gastronomic Sciences
- Or FUA Apicius in Florence
- The obvious Le Cordon (But have read lots of bas reviews from this, and based on the $$$$ fee)
What do I want? Find a mentor who know his/her shit and become a good chef.
Does anyone have any advice on what to do, who to contact or similar? Probably a no-brainer, but I do not expect advice such as "Contact Gordon Ramsay"...
This is my first post here, so if I am blatantly violating etiquette, please let me know. I tried to find a pinned post or FAQ for this without success.
Anyway, I have been using an MTH-80 for the last ten years. I like the knife immensely, for fairly low maintenance (honing every fortnight, personally sharpened every 2-3 months), it retains an excellent edge and doesn't feel like the knife's aged at all. I only have modest home cooking needs (so a family of two to four) and use the knife for 8-10 meals a week on average. I do not do anything stupid like send the knife to the dishwasher, attempting to use it for non-food items, or otherwise abuse it.
At this point, I would like to move to something even better as a Christmas present. I would prefer the knife to be on the lower side of maintenance (so something like a Sabatier Carbon's with its extensive needs is not desired) and on the light side. Staining is fine, I don't care. I will not buy Cutco or a knife...
hello and good day to all the chefs and professionals out there. I again was given a task to cook for our company's employees. We regularly cook one protein recipe (chicken , pork or fish ) a vegetable recipe ( stir-fry and such) and also a soup as employee meal that is given in 3 food services. 9:00 am to 2:30 p.m , 3:30 pm to 7:00 pm and 8:00 pm to 11:00 pm.
This time, as a part of the Christmas season, there would be a day on where we are gonna cook additional 2 more recipes, which means we will be giving 5 dishes for the employee's meal. I was thinking of adding a pasta ( I was thinking of pesto so it wont spoil easily ) and also roasted chicken on where i can steam it first before roasting it, as we only have 3 small ovens and service time would be continous.
I would like to ask for some help on a Pesto recipe that is good enough for 1,500 pax ( around 60g per person so that would be around 90kg of pasta i think? ) also i would like to ask on a recipe of a good roasted...
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 like to do kitchen work in catering. There are some obvious differences from working on the line, for example, the large volume of production, preparing 600 canapes and such. My main goal is simply to keep developing my culinary and knife skills, and the catering gig I am looking at is with a more high end caterer. So I am mainly looking for learning opportunities, I imagine you get good at a particular thing after doing it 600 times!
I`m new here, and my name is Thomas.
I wanted to share a few pictures of my unique and beautiful knife made by an unknown (yet) but very skilled blacksmith.
It was a fantastic experience as during the design I was in contact with the Blacksmith. We exchanged the ideas, different designs etc. until I was happy. Not every day you can actually talk to the Blacksmith about the design of your knife .
I wonder what do you think about this knife.
Blade Length: 240mm
Overall Length: 370mm
Blade: Damascus 200 layers
Handle: American Walnut
I would like to ask how can you turn your fresh truffles either white or black into a paste. Maybe mushrooms and oil ? What mushrooms would you usr and how would you preserve it to last few months without opening and not loosing the flavour of truffles ?
When preserving them is kilner jar good option ?
Thank you for every answer.
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, I just can't seem to fall into a really good opportunity despite the red hot market for cooks. By good opportunity I mean a job where I feel like I am really learning, progressing, and contributing to something great.
2. Am I too old? I am close to 40, I know they say it's never too late but perhaps there is another pathway I need to look at considering my age, it really does seem to be a young person's business.
3. Am I too much of a bureaucrat? I went the university route and excelled academically, but felt drawn to food, so pursued and completed the culinary training, but perhaps I am just not "hands on" enough to really be good in the kitchen.
4. Is the universe telling me this is...
I seriously considered shellfish for this months challenge but saw a couple moose in the neighbors yard this afternoon eating apples and all I could think about was how tasty the magnificent beast taste so Game Meat it is. First the standard copy and paste rules,
The usual rules apply:
- The challenge begins on the 1st of every month and the last entry must be made by the last day of the month.
- You may post multiple entries.
- All entries must be cooked during the month of the challenge.
- If you use a documented recipe, please cite your source.
- Entries should include the name of your dish and a picture of the final product. Sharing personal recipes and pictures of the process are not mandatory but extremely helpful.
- The winner is chosen by the person who posted the challenge, and is announced after the last day of submissions. The decision is final and falls entirely at the discretion of the challenger.
- Submitting an entry makes you eligible to win. If you do not wish to...
I start a new job tomorrow for a family owned restaurant. Every restaurant i have worked for it's always different.
sometimes it's great first day/week not too busy but not too slow, extremely busy at times, people train me and don't expect much, sometimes nobody even trains me at all they just say here's a recipe make this!. During service usually they show me and let me do a few of the dishes on my own but a few times i've had people just put me at a station with a helper and they just end up vanishing and i don't know exactly what im doing.
So what im basically wondering as owners/chefs what do you expect from a new hire on the first day/week?
if your an employee what do you expect on your first day/week.
for me the first week is pretty much traumatizing lol. it either goes really well or really bad. to me it feels as if some people expect way too much from new hires. Have you ever worked somewhere like that? did you stay?
The braise is mightily praised. However I've been reading a spate of German cookbooks and most give a smattering of fricasee dishes. From the reading, the fricasee is considered different than braise in that the meat is cooked in pieces and not browned nor should the sauce brown (much) often described as white though the photos never support that. Most point out the mild saute as a dry start as well. I'm not as comfortable with that distintinction as the braise usually has a hotter dry start. But it was multiply attested.
Has the fricassee merely fallen from fashion? Is it a lesser practice or art? Does it achieve subtlety not evident in the bolder braise? Hasenpfeffer is probably the best known fricasee. I've never seen it offered on a menu nor attempted it myself. My first exposure to hasenpfeffer was literally cartoonish.
Tell me of your fricassee experience. Where should one start?
Hey fellow Chefs,
This will be a bit of a long post but here it goes. I'm originally from Canada and on a working holiday visa in Tokyo for 1 year.
I was working at a 1 star restaurant for the first 6 months here and now at a 2 star, I'll work here until my Visa is up pretty much.
Just a little background, my father has owned a mediterranean restaurant since I was born so pretty much grew up in the business, was working for him since I was 16 and then moved to a few French restaurants afterwards. His restaurant is family/casual so when I went to work in the French fine dining restaurants I got my ass kicked because it was on a different level in regards to plating, mis en place, precision, etc…
So when I entered this 2 star restaurant I was put on the hot station right away with a dude who's been there for just over a year. I forgot to mention I speak Japanese at a business level so I can communicate okay but it's still obviously not the same working in an English speaking...
Outside of the obvious things like stainless for citrus and old-school carbon steel for sharper edges do y'all have any recommendations for steel types when it comes to utility uses such as parting out quarters, deboning, cutting meats, cutting vegetables, et cetera?
When it comes to boning are y'all expecting more flexibility or hardness? Been looking at a lot of different blades recently and have been thinking about upgrading from the mercer/dexter stamped stainless to something a little bit more sophisticated when it comes to finer preparations.
So, crowdsourcing some help bc normal payroll aggregators have a hard time processing my job description. I would like to hear if my ask is insane (since it's a gigantic raise), or if it makes sense. I am going to ask for $25/hour, at 60 hours a week (which is kind of inevitable on the timeline they have), which leads me to about 78,000. Problem is I took a bit of an hourly pay cut when I started, being promised a 45 hr week. (It would have been a raise if it was 45 hours, but it's 60 and at a sprint). Did the math and got furious realizing I make about 18/hour bc of the hours I work, and now the correction is due. Does this seem justified? I love the company, they are doing great financially, all my employees are paid super well, but I'm just embarrassed to ask for so much money and have heard "don't think about it hourly" so many times I don't know which way is right.
Job description: Exec chef for manufacturing bakery, 50 employee, 24-7 operation. Also...
I've been meaning to pick up a deba, and want to take advantage of the current sale at Korin. Does anybody have experience with the Sakigake line from Suisin? Here's the blurb from Korin:
The Suisin Sakigake knives are carefully forged to create a kasumi style knife out of yasuki-ko (white #3 steel) and soft iron steel. Yasuki-ko knives have a slightly lower carbon content than white steel #2, making the blade a softer material. Once forged, each blade is attached to a magnolia wood handle with a water buffalo horn bolster. All knives includes a magnolia wood knife cover to protect the blade when not in use. The material and price point of this line make it one of Korin's recommended lines for traditional Japanese knife beginners.
- HRc: 61
- Bevel: Single Edged
- Steel Type: White Steel #3 (Moisture and acidity will cause discoloration or rust)
Page 1 of 6