Featured Threads Archive
With Autumn in the air and cold weather right around the corner - (not to mention the holidays) I could think of no better Challenge than good old Comfort Food. It can be something from your youth something your grandma made, or something you discovered along the path of life. I know I have many different ones at this point. They can be simple, or complex, or it could be food you take comfort in preparing as well as enjoying. My friends - the game is afoot . . . may the best dish win.
Guide lines copied from another month
- 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...
Hey, can anyone explain whats up with the standard pressure in pressure cookers? I know its 1bar, 15 psi, 100kpa(or 14,5037 psi to be precise) But non of the pressure cooker ever reach these pressures, i even asked the manucfactor about it and they answer all 11-12psi. Just that the valve is set to realise at 15psi. I also know there some difference between european and american cookers and measuring.
Hoping you guys have some ideas for me. We had some flooding in my current kitchen and a considerable amount got onto my freezer floor and froze. Some areas are only slightly ice covered while in other parts there is about 1/2 an inch of ice. I would prefer not to have to use an ice chipper on this floor but was wondering if you all had any brilliant solutions for removing ice from the floor, short of pulling everything out of the freezer and defrosting it. I don't have any other freezer space to transfer the food to.
Great site here, lots of valuable info. I'm looking for a portable sharpener that I can use in the kitchen or take out on camping trips to fillet fish such as salmon and ling cod. Some of these pro filleters on youtube are amazingly fast to fillet but I have no clue what they use to sharpen their knives and at what grit. From what I've read on this forum and other sites, a polished edge is not recommended for this, true? If I'm out in the middle of nowhere and need a very sharp edge I'm thinking that a diamond steel is the way to go. Yes, I know it takes off too much steel but I don't use this knife a lot through the year and it's a Dexter or Victorinox so they are on the softer end I believe. I was also thinking of a fine or polish regular steel but they just re-align the edge and will not sharpen. If I'm hitting bones while filleting, which I do now and then, maybe just a regular steel is ok, but then again I'm in a salt water environment and a regular steel will...
What are some ingredients you all always keep in your home kitchen so you can make a meal at any time? Wether its breakfast, lunch or dinner.
First off, thank you! to anyone taking the time to read this and provide an opinion or information. It is greatly appreciated!
That being said, I am a hardworking tradesman who is very unhappy with my job and seeking to pursue a dream. My closest friend and I LOVE food and cooking. Neither of us are professionals by any means. We cook for our friends and family and truly enjoy providing a great food experience for people. Our hearts and souls go into every dish from a BLT to a homemade barbecue sauce and ribs. We try to make everything from scratch and provide the freshest ingredients.
We believe that doing so is one of the many things needed to have a successful restaurant. He and I have devised what we believe will be a successful new restaurant/bar concept. The problem is neither of us have the cooking expertise to create the recipes needed to create out menu/product. We are of course looking to hire a chef to help with this process.
Based on my current research,...
Hello chefs, I have a trial tomorrow morning at a breakfast café. Kind of nervous since I've never worked a breakfast shift in my life. Been on YouTube and Google and whatnot for half a day checking recipes and videos, but there's only "mom's super easy hollandaise sauce", and no matter how many Gordon Ramsay videos I watch I can't seem to poach more than one egg at a time without them sticking together. Not adverse to baking but never been a fan of the super fancy stuff.
Some background: Been in hospitality 10 years, from waiter to dishie to cook at various restaurants. Can handle high volume & no problem with authority or criticism. No formal qualifications in hospitality (CompSci... got immediately sick of it). Love food. Very nervous since I'm pretty old (30) and don't want to make a bad first impression. Started looking for café work mostly for a change of scenery, but I'm also naturally a morning person (do an 11PM close, go home, wake up at 5 AM without an alarm and can't...
So I've been having trouble making the champagne flavor stay in the hard candies that I make. I've done it two ways: replacing the water for champagne and/or adding champagne closer to when the base is done. Both ways it's seemed to cook off and the flavor is minimal and more sweet than I prefer. I was thinking of using a Chardonnay instead of champagne. Thoughts or ideas?
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?
Well that was fun. Thank you Butzy for hosting it. Always, the entries are fantastic and choosing a winner of winners is a challenge on its own. Butzy, I would like to know how you do that bread? I would like to try it. Thank you all for participating.
In my part of the world, it is fall and we are harvesting the last of the seasons crops. In addition to this, we are preserving for our winter pantries. I know that harvest time is different times of the year for different parts of the world. That is why this is Harvest Festivals and not fall festivals. Here Thanksgiving is the national festival but there are local festivals all over the country as there are Harvest Festivals all over the world. The diversity of culture and foods on this website intrigues me. I have some tomatoes left and will use the tomatoes, peppers, onions, vinegar, sugar, and spices to “put up” some chili sauce for those dried beans on a cold winter day. Below I have listed some festivals from around...
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...
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