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dano's Profile

Title Last Reply

Cracking Peppercorns: What's your best method?

back of a saute pan.

May 19, 2008
dano in Home Cooking

Roast in the oven - Help!

too low, crank it up.

May 15, 2008
dano in Home Cooking

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.

May 15, 2008
dano in Home Cooking

Chile Rellenos Batter

never added flour to the batter. jest dregded the chile in flour and proceeded as above.

May 13, 2008
dano in Home Cooking

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 : )

May 04, 2008
dano in Not About Food

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.

Apr 27, 2008
dano in Home Cooking

Salting stock

quite a few more years than you-and still am ; ). Like i said, different stocks, for different apps. Just my dos centavos.

Apr 27, 2008
dano in Home Cooking

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 ; )

Apr 26, 2008
dano in Home Cooking

Best Pate and Cured Meat Online

molinari for salumi.

Apr 25, 2008
dano in General Topics

Sam's Club Tuna Steak

they would have no clue. all comes cryod as saku.

Apr 17, 2008
dano in Home Cooking

Sam's Club Tuna Steak

havent seen them but were they cryod?

Apr 16, 2008
dano in Home Cooking

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.

Apr 04, 2008
dano in Home Cooking

Chinese-Its baking soda!

yup. baking soda, cornstarch, msg. don't ask me how i know...

Apr 04, 2008
dano in Home Cooking

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

Apr 01, 2008
dano in Home Cooking

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.

Apr 01, 2008
dano in Home Cooking

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.....

Apr 01, 2008
dano in Home Cooking

Bonello's New York Pizza

its in pedro.

Apr 01, 2008
dano in Los Angeles Area

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....

Mar 20, 2008
dano in Home Cooking

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....

Mar 19, 2008
dano in Home Cooking

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.......

Mar 19, 2008
dano in General Topics

Can You Eat All Of A Whole Abalone?

you can try but no.

Mar 18, 2008
dano in Home Cooking

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.

Mar 18, 2008
dano in Home Cooking

Best South Bay Prime Rib?

ya tried the san franciscan lately?

Mar 18, 2008
dano in Los Angeles Area

Whale's Tail (Oxnard) - thoughts?

don.t do it.

Mar 18, 2008
dano in Los Angeles Area

Madison Chef's Tour

is this WI?

Sep 24, 2006
dano in General Midwest Archive

Roasting a turkey breast without drying it out?

i pull ~ 150 tops-depending on size. as said a thermometer is your friend.

Sep 21, 2006
dano in Home Cooking

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.

Sep 18, 2006
dano in Home Cooking

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.

Sep 17, 2006
dano in General Topics

mise en place

use common sense. if ya gotta take more than 2 steps to get to something you've got probs.

Sep 12, 2006
dano in Home Cooking

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.

Sep 10, 2006
dano in General Midwest Archive