dano's Profile
If you were a chef on a yacht in the mediterranean, what cookbook would you take?
uhhh yeah i can and have. as others have said look at the local stuff. Guess i qualify as a "real" Chef.
Anyways, the market should dictate, not a cookbook.
Chile Rellenos Batter
never added flour to the batter. jest dregded the chile in flour and proceeded as above.
How old is too old to be admitted to cooking school?
well said. i've achieved all i want to and i'm happy flipping burgers : )
Salting stock
don't know, check mcgee. Any type of "broth" where the main item is cooked in it i.e. pot au feu etc gets salt. A reduction no salt.
Salting stock
quite a few more years than you-and still am ; ). Like i said, different stocks, for different apps. Just my dos centavos.
Salting stock
yah, thats what they teach in school. chix stock gets a fist of salt, veal stock nada. Of course its being used in different manners. just my 2 cents from a litle time in the kitchen ; )
can I hold seared foie gras while I serve 1st course?
score 1 side only for presentaion. do it both ways dpending how i feel.
Chinese-Its baking soda!
yup. baking soda, cornstarch, msg. don't ask me how i know...
Hot or Cold/Greased or ungreased: Sponge/genoise issues
spray, paper, spray, let cool a bit and invert onto rack.eta turn back over on parchement to cool completely
can I hold seared foie gras while I serve 1st course?
no, a la minute only. Get a couple of saute pans going and enlist a helping hand.
Brown gravy
"That and the Knorrs Hollandaise sauce mix are standard kitchen items for lots of restaurants I know."
dang, that stuff is just plain nasty.....
Cooking a 7 rib prime rib (bone in)
throw in in the oven. MW, on the end(large end ; ) and work your way to the center. well done through in the fryer....
Ragu Bolognese help!
add a little at a time as needed. also use the stock. simmer don't boil. and it should be moist but not liquid-bolognese in many places is marinara with meat added. 4-6 hours is a long time also....
Dutch Processed Cocoa
heh, had both a us foods and a sysco rep tell me they've never heard of it-a number of years ago.......
Home-curing Corned Beef- ? and Nitrates/Saltpeter
yes. instacure 1 or prague powder 1-goes by various names depending on mfgr. pay careful attention to amounts used. also the briskets are pumped with cure to 110% of their green weight. Go to the library and find a book by Rytek Kutas " Great sausage recipes and meat curing" good info om cures, prague powder s etc.
Roasting a turkey breast without drying it out?
i pull ~ 150 tops-depending on size. as said a thermometer is your friend.
cooking at home / cooking in a restaurant
i'd say we cooks eat worse than the general population. grab and go, whatever you can stuff down standing or get at the fast food joint thats open 24/7.
Food Science: what's the purpose of the baking soda in the ground beef?
interesting this comes up now. i,m doing r&d for a new concept utilizing chix. i'm western, partners are chinese. am trying to grasp the baking soda, msg marinade thing.
i'll let you know after i drop em in the fryer.
mise en place
use common sense. if ya gotta take more than 2 steps to get to something you've got probs.
Just moved to Green Bay. What's good?
heh, just got out here from LA for a gig. Definately different. Am looking for a decent joint or 2 to eat and water at also.
