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I generally flash fry add stock and simmer for a few minutes but looking on-line the opinion seems to be 50 - 50 as many people use a slow cooker for 6 hours or long oven time in a casserole ... I guess there will never be a definitive answer, maybe I'll so a taste test !
Hey so I have an idea (ok it might be partially stolen but what isn't these days and you know etc etc)
anyway, it is an app or shareable or whatever that involves fondue. So my problem is I've never done fondue before, and definitely not in an a la minute setting. So my question:
What would your suggestions be to achieve a fondue texture ( cheese dipping sauce, not too thick nor too thin, intended as a dip for grilled bread) cheese sauce that can be picked up on the line in a la carte sized portions ideally in less than 10 or so minutes and that the line cooks will actually be able to do properly as part of a larger menu (i.e. not sitting there stirring it over a double boiler constantly for 6-7 straight minutes or something).
I'm thinking of making a loose bechamel that they can heat up in a pan, swirl shredded cheese into a la minute and dump into the serving vessel. Would the cheese set up before the diner got really into it? Would it be too thick?
I followed a recipe online from Master Class for deboned quails, except I stuffed my quails...
I stuffed them with a mixture of:
onions fried in bacon fat
finely chopped parsley
a few cooked porcini mushrooms
I have wrapped the quails in bacon and fried them so they're browned and now sitting on baking tray, in a little pool of stock so they don't dry out in the oven.
(I also fried up the bones in butter and olive oil, added carrots and onion and browned. Then flamed in brandy and added quail stock to deglaze and a glass of riesling. I reduced and I have the makings of a great sauce, I just need to whisk in some chilled butter.
Also did a carrot puree.
I'd really appreciate some advice on how long to cook them, and at what temperature ? Calcius
Would like some advice.
A. Corporate restaurant with semi decent pay and position. (Doing it just for resume purpose)
B. Hotel job with a good pay but starting from the bottom, grind my way up . (Unionized)
Would like to get some advice ,
As my goal is not to be forever on the line. As much as I love cooking
Wonder which would be better for the long run .
I'm making a torta della nonna (italian tart filled with pastry cream then baked). Most of the recipes I've come across use flour to thicken the pastry cream, but my go-to pastry cream is thickened with cornstarch. I know cornstarch tends to destabilize as a thickener for sauces when frozen or boiled for too long - so does anyone know if it will it make a difference in the final product of this tart?
Hi all, I am a chef of over 20 years experience. Currently a group executive of a gastropub group in Ireland and beginning to slow down in my old age. I have experience in most aspects of catering and an open mind to new challenges.
I am hoping to convert all my kitchens to a 4 day working week encompassing 4x 10-12 hour shifts.
It is easy in a couple of places but one place (the busiest i manage) is proving difficult.
It is open for service for 12 hours per day - breakfast, lunch and dinner.
All chefs currently get a breakfast shift to ensure 3 evenings off per week.
I have a good number of part timers also but am hoping somebody here has experience writing rotas for the above scenario to ensure fairness.
I still work shifts but will need to cover 5 days myself.
maybe i am partial retard or have no economic sense,
but why is it....
that our trade is exploited,
help me understand why is it that our trade is pushed for longer hours shittier pay and worse conditions,
don't get me wrong i love my job and i like to think i am not to bad at it.
got chef of the year through Mecure Accor hotels so i can hold my own.
but why are we worth less
i know the hours you guys put in i see the work on here that shows the craft of years of pain but yet your worth less than a kid at bunnings (or costco) yet more more people leave the industry each year and are replaced with less qualified people who will produce a semi sorted product that looks like a meth lab in a bikies yard.
this is all come about ... i had a family night went out for dinner
my old commis chef was running now a sous and my 2nd year apprentice now qualified next month was doing the service,
they came out and said hi etc,
hows thigns i ask...
he said he's resigning once...
In October I'm thinking of having a get together .. calling it.. Fall Wing Bash or something.. basically the idea would be to fry up around 250 wings.. with the intent of having around 10 "from scratch" sauces. Not that I am going to distill my own hot sauce, but rather that each sauce be custom built using various ingredients, spice blends, etc. In other words as much as I do like Lowry's marinades as wing sauces I think part of the challenge and uniqueness of this would be to create the sauces.
So give me any exotic ideas with some details.. I am definitely open to some of the classics.. like lemon pepper but I'd like some creative thoughts on how to make it stand out. For instance, would grating onion and blooming that in butter before adding lemon juice and the lemon pepper blend make it stand above typical lemon pepper flavor?
I know that I must do my duty and heavily experiment leading up to this.. I plan to do that in small batches.. maybe 3 wings as not to die of a heart...
My head chef has been on to me and has been giving me names of books to read to broaden my knowledge i.e La Rousse Gastronomic I was just wondering if anyone had any suggestions on what they have used throughout there career. And also which is the best for someone like me who only has two years experience.
Hello fellow chefs,
Recently i move to Stockholm (Sweden) but could not bring my chef jackets and equipment with me. i am trying to buy it from store but after a hours of google search can not find any place to buy chef equipment and jackets. One of my friend (who is in different profession) told me, company will provide it. so my question is:
A. Is all the restaurant, cafe or hotel provide chef equipment?
B. If not, where can i buy those in Stockholm city or close to the place?
Have a great day guys
I have been toying with a couple ideas for the next challenge.
I thought of coriander (the whole plant), ginger (the whole family including turmeric etc etc) but finally decided on cast iron.
Everything cooked in a cast iron pot, skillet, griddle, pie iron, potjie, dutch oven etc etc
So go through the cupboards, find a piece of cast iron and go cooking!
Sweet, savoury, anything goes!
I have copied the rules from one of the other challenges:
- 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...
I know that in most bread recipes, when substituting a significant part of the regular flour for whole wheat flour, the recipe usually has to be modified since lots of WW flour can alter the final product.
Does this hold true for whole wheat pastry flour? How would you modify a recipe if needed? I assume possibly just more liquid and maybe more resting between steps to relax gluten.
So a very serious question. I know I come on here and make smart ass comments sometime. But understand I respect all of you as fellow chefs. Who has been completely burnt out of the chef life and how did you change it.
I'm 38 been cooking since I was 14, graduated from Culinary school when I was 20. Worked in Fine dining until 28. Have spent the last 10 years bouncing around on yachts, ski resorts, islands, lodges, ect. I've spent the last 10 years mostly working on yachts in the Caribbean.
I've been very fortunate in my life and have traveled to some unreal places. I have worked a lot of seasonal jobs in the last 8 years. I work hard, save money and take an average of 4 months off a year. Go to cheap places like SE asia, Indo, phillipines, D.R., South Pacific, South America ect and chill at the beach.
I'm going on 13 years living outside of the US, 3rd world countries and islands. As a yacht chef when you work, you work and live where you work. The cooking never ends....
I'm toying around with the idea of selling candies/chocs. The restaurant/packaging suppliers I've seen all sell inexpensive to moderate boxes and packaging. The better chocolate shops use high quality and unusual packaging. I can't seem to find any like them online Where are they getting these boxes? Are they all custom made? I realize expensive packaging brings up the price of the product, but shouldn't good quality product have good quality packaging?
to cut a long story short, Im a head chef and do private catering. I am coming into my 6 th season. Food is very high end. I have had a young assistant chef along side of me for the past 9months. I now have a manager whose knowledge of food is very limited, she is pushing me to get this guy to cook my breakfast dishes, I take pride in what I do but I'm struggling to let go, and it hurts big time to see my dishes being done looking NOT how they are meant to be and some of the cooked components aren't being executed good enough & he forgets components. I feel like I'm being pushed out, I've worked so hard to get where I am. This manager and young guy know each other outside of work. I critic she undermines me in front of him, then says I need to make dishes simpler. I'm not liking my job anymore and would leave if I could. I'm the only income earner until my husband has his operation.
Is this a common thing for other chefs, what would you do? Am I being unreasonable?...
Okay, here's a couple of new toys that just arrived. A couple of casks I just bought for aging the vinegar you see in process under cheesecloth. Each cask holds 2 liters. They aren't necessary to make vinegar but I recently got a raise so I decided to treat myself.
In the crock on the left is red wine vinegar, on the right in the mason jar is cider vinegar. I'll be starting some white wine vinegar tomorrow. The vinegar is easy to start. Some unpasteurized vinegar mother with red wine and water added. Covering with cheesecloth or linen keeps the vinegar flies away. After a few weeks, you have vinegar. A couple of bottles of Cabernet started the red wine vinegar. Left over fresh cider for the other. You can use a glass container or crock. One with a spigot is better but I haven't bought one yet. Probably tomorrow.
The casks are to help the vinegar age and deepen in flavor once it's done becoming vinegar. They are sitting in the tray because they need...
If memory serves me correctly, this family of ingredients has not yet been featured in the 4 years of this challenge series.
Yep. Garlic. Leeks. Shallots. Onions. Various sizes and shapes, sweet Walla Walla, Vidalia or your basic yellow onion. Green onions, scallions, spring onions, whichever name you use. These are ubiquitous in so many cuisines, from the classic American deep fried onion rings, crispy shallots topping that lemongrass beef, classic French onion soup. Slow roasted garlic in butter spread on a slice of freshly baked bread. Stir fried eggplant in a spicy garlic brown sauce.
Let's start out Year 5 with dishes honoring all forms, turning allium into yum yum.
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