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kaneohegirlinaz
replied to the thread
Mayo poll
.
+1 for Kewpie Our local Walmart now carries it, so I don't have to drive to far or order online.
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3h ago
M
Mlh6118
posted the thread
Handling blemishes/imperfections?
in
Food & Cooking
.
I was prepping garlic and onion today and it was very slow going. One of my problems is the imperfections and/or blemishes in a food...
5h ago
I
ItsMeAgain
replied to the thread
LARGE BATCH SAVOURY PIE FILLINGS- how to stretch them out?
.
don't do that. customers who are fond of your product will notice "I'm stretching it out" and they'll like stop going there. there's...
5h ago
E
erin rae
posted the thread
LARGE BATCH SAVOURY PIE FILLINGS- how to stretch them out?
in
Food & Cooking
.
currently making pie fillings (chicken veg/beef veg/turk veg) in large quantity (think 60 kg+ at a time made in steam kettle). with the...
6h ago
E
erin rae
replied to the thread
Anyone have a good hack for making large quantities of roux?
.
to the posters who suggested an oven roux, have you frozen it afterward? or what would the shelf life be on that? same as the fat?
7h ago
B
bdg12002
posted the thread
Honey Semifreddo Help
in
Pastries & Baking
.
I've tried making this honey semifreddo about 5 times and keep running into an issue where the honey seems to accrete at the bottom of...
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11h ago
chrislehrer
reacted to
chefross's post
in the thread
March 2024 Challenge -- Sweets
with
Like
.
I had some guests over for a St. Patty's Day feast. I decided to make an Old English Trifle but changed it to an Irish Trifle. I made...
16h ago
chefross
replied to the thread
March 2024 Challenge -- Sweets
.
I had some guests over for a St. Patty's Day feast. I decided to make an Old English Trifle but changed it to an Irish Trifle. I made...
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16h ago
M
Michal Duchnowski
posted the thread
Mousse
in
Pastries & Baking
.
Hey Chefs. Looking to a good liquid to thickening agent ratio for a egg white based mousse where the flavour base is blueberry syrup and...
18h ago
Christin
reacted to
sgmchef's post
in the thread
Share your masterpiece recipe
with
Like
.
God dag Christin, Ladies luncheon for 30 In honor of the Italian Ambassador's wife. I thought I had a great idea for a first course...
21h ago
Christin
reacted to
schlossjames's post
in the thread
Share your masterpiece recipe
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Like
.
A fresh water bouillabaisse using the fish from the lake i work on. Catfish, white fish called Ranake, pike, and bachsaibling or brook...
21h ago
french fries
replied to the thread
Ice to "shock" the stock...
.
Same here. The only reason I've heard of to put ice cubes in a stock is to make it easier to remove the fat.
1d ago
K
KLPhoto
posted the thread
Corned Beef - Ropy Brine
in
Food & Cooking
.
First time curing meat - cured a small flat cut brisket. Recipe called for brown sugar and I assume that's what did it. 7 day cure...
1d ago
L
Lriley26
posted the thread
Melting chocolate in proofer. Tips?
in
Pastries & Baking
.
I have been unable to source chopped chocolate I am happy with. I prefer a large variety in sizes for our chocolate chip cookies...
2d ago
french fries
reacted to
chrislehrer's post
in the thread
March 2024 Challenge -- Sweets
with
Haha
.
...but other than having none of the relevant ingredients, what stopped you?
2d ago
P
Patch26
posted the thread
Can I get a pro's eye on a particular type of steak crust?
in
Food & Cooking
.
There are two textures on this steak (pic below): Outlined in blue, what a cooked steak's surface normally looks like: matte, browned...
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2d ago
leeniek
replied to the thread
How come?
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Gloves combined with proper handwashing are extremely effective ways of preventing foodborne illness, but only if they are being worn...
2d ago
chefross
replied to the thread
Corned Beef prep questions
.
I'm doing the exact same thing. I started my brine mid-February. It doesn't matter. Boling an entire brisket takes give or take, about 4...
3d ago
chrislehrer
replied to the thread
March 2024 Challenge -- Sweets
.
...but other than having none of the relevant ingredients, what stopped you?
3d ago
chrislehrer
replied to the thread
Corned Beef prep questions
.
How long is the planned braise? And do you think the thing is significantly thicker at the middle than the last one?
3d ago
chrislehrer
replied to the thread
March 2024 Challenge -- Sweets
.
Two impressive entries!
3d ago
chrislehrer
reacted to
ItsMeAgain's post
in the thread
March 2024 Challenge -- Sweets
with
Like
.
and if life hands you lemons . . . crust: in a food processor pulverize / near flour 1/3-1/2 cup (60g) sliced almonds blend in 1 cup...
3d ago
I
ItsMeAgain
replied to the thread
March 2024 Challenge -- Sweets
.
and if life hands you lemons . . . crust: in a food processor pulverize / near flour 1/3-1/2 cup (60g) sliced almonds blend in 1 cup...
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3d ago
I
ItsMeAgain
replied to the thread
March 2024 Challenge -- Sweets
.
Black Forest Pie this originally came from MixingBowl.com - I have modified the original with regard to flavor(s) & procedural points...
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3d ago
chrislehrer
replied to the thread
March 2024 Challenge -- Sweets
.
I think maybe I chose a bad topic.....
3d ago
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