Featured Threads Archive
So tiss the season etc
My drinking (and drug use) goes through peaks and troffs depending how busy the restaurant is. Doesn't roll into work but getting home late, girlfriend asleep etc I will happily polish off a bottle of wine and a few lines.
Basically I'm hitting 30 next year and this is a bad habbit I have had for too long, I would like to know your ways off dealing with the hours/stress and how you switch off.
Thanks in advance
Hi everyone, I've lurked for a while on ChefTalk and finally decided to make an account to post. I've just recently got an opportunity to stage at one of the best restaurants in my city (Providence, RI) and I am super eager to learn but I feel like I'm unprepared for this. My only experience is really dish-washing and very little prep work at a catering business. I am currently not enrolled in culinary school, but I decided to stage to see if working in kitchens is right for me. Has anyone else been in this situation? Any advice/tips?
Suppose you go to a very expensive restaurant and order a Coca Cola. Do you expect it to come from a can and then get poured into a cup, or are you fine with the standard fountain version. Do you expect refills to be free?
Your thoughts on the matter? Any thought would be appreciated.
Tis the season to be recieving and giving.
This time its recieving for me.
Im looking for a few knifes. I am a home cook, but i think i want to get a little more serious about it. I have 2 nice sharpening stones a chosera 800 and 3000. I also have a piece of bassalt wood and some stropping compound. I currently have a kai wasabi chef knife and a vic paring knife. I have very soft plastic cutting boards. Not a whole lot of room in the kitchen for a butchers block board, but in the future hopefully at a new house there will be! I am not an expert sharpener yet, i am more of a beginner. I can get the knives about a 5 maybe a 6 out of 10 on a sharpness scale. Until i can get better im fine with sending them off to be sharpened. I usually use the knifes for cutting veggies, boneless meat, and fruit.
Im looking for a nice set of steak knives probably 4.
A chef knife
A utility knife
A pairing knife
A bread knife
I guess i could be convinced to get something else, maybe a...
I am new to the forum. I am the chef for a rural hospital in the Midwest. Our cafeteria utilizes hot wells from which entrees are served, typically holding for around 10 - 30 minutes before they are turned over. We serve 3 different entrees daily, and try to have at least one vegetarian entrée. One of the things we are looking at adding when revamping our current menus is spaghetti squash. Just wondering if anyone has had any experience pre-cooking and reheating these in an institutional setting, and how well it holds in hot wells. Any tips, tricks, or pointers to save me time and experimentation would be greatly appreciated!
So, I'm trying to come out with some kind of classic italian polenta dish but I want to serve it cold (more like room temp) as a starter, with a light raw tomato and basil sauce and burrata on top.
This is, the polenta tends to get super hard once it cools down...
Is there any technique I might be missing to keep it light and creamy? Like some kind of puree...
I was thinking on adding more liquid a couple minutes before serving, but maybe that would dilute flavors...
Just for reference, this is polenta
During the growing season I regularly throw raw hot peppers into the food processor with some garlic, little salt,vinegar and/or lime juice and a little maple syrup. I use about a half pint of this sauce/relish a week. I freeze some of the batch for later use. I don’t can it because I don’t like the flavor with the required amount of vinegar for preservation.
I also freeze a lot of hot peppers to make this sauce/relish thru the rest of the year. I don’t blanch peppers before freezing.
My old method for my sauce/relish from frozen peppers was to boil them briefly before precessing.
I’m wondering if there’s any health reason regarding using the frozen peppers without cooking them first. I’ve done it and it tastes fine. Just wondering what the best practice is.
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?
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