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  1. flavor bible. la cucina the italian version is a...

    flavor bible. la cucina the italian version is a great reference.
    larousse gastronomique is indispensable. escoffier is also indispensable
  2. petersons sauces is a great book. alain ducasses...

    petersons sauces is a great book. alain ducasses book is great to look at. MC is great but i agree if you dont have all the equipment its just for future ideas.
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    i felt like punching myself watch ken attempt to...

    i felt like punching myself watch ken attempt to use a knife... and i only watched 20 seconds... lol so stupidddddddddddddddddddddddddddddddd
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    ditto

    ditto
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    Like when resting a steak it is proper to rest it...

    Like when resting a steak it is proper to rest it on both sides as heat and steam travel upward. u want to have the steam rst toward the meat side of the duck since it cooked on the skin side much...
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    What i normally do is like most of you but i like...

    What i normally do is like most of you but i like to prep my duck before cooking it. i usually lightly salt the skin of the duck and let the duck rest naked on a resting rack in the refer.. this...
  7. I've cooked a few thousand risottos and I be seen...

    I've cooked a few thousand risottos and I be seen perfect risottos and fixed risottos. And u can tell the difference.
  8. I agree with no chop no matter how good pans are...

    I agree with no chop no matter how good pans are and heat sources u have to stir risotto constantly to get every grain cooked evenly or u gonna have rough texture. Or you over cook it and you have...
  9. My English not so good today. I'm super tired...

    My English not so good today. I'm super tired from working a double and drinking with the boupys after work
  10. I never take it all the way. I bring to 75 to 85...

    I never take it all the way. I bring to 75 to 85 percent done then cool off immediately on sheet pans thin layers. Diamond them out into portions and finish with more stock s and p when coming off...
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    Last night was hilarious. Mom tells server her...

    Last night was hilarious. Mom tells server her kid wants gluten free pizza no tomato sauce no cheese only pepperoni but doesn't want the pepperoni cooked. So comes in and tells chef the request...
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    I do it three times a year 110 hour work weeks...

    I do it three times a year 110 hour work weeks for a month or so sometimes longer. What I used to do was sleep at work two days out of the week. On my day off I would not tub there to five times a...
  13. I have of these. I use them on fish hooks and...

    I have of these. I use them on fish hooks and ****** knives. They take metal off way to fast to use on a decent knife. U can take so much metal off so fast. A quick analogy would be like flicking...
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    Lol this sounds like my day everyday. I get worst...

    Lol this sounds like my day everyday. I get worst allergy request ever. One family. Asked for onion, alcohol, mushroom, salt, garlic, pepper, dairy, egg, gluten, shellfish , citric acid allergy And...
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    You know Colin's a real seasoned chef when he...

    You know Colin's a real seasoned chef when he carries non cooking tools in his bag especially the screwdriver and pencil. Cuz we chefs aren't just cooks but mr fix it allsssssssss
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    Lol this thread is great. I remember a sous chef...

    Lol this thread is great. I remember a sous chef making nage and then straining the nage in a china cab. Then a waiter comes in and says some lady wants puréed veg for her baby's meal and the mother...
  17. A1 patina do it about three times and u can paint...

    A1 patina do it about three times and u can paint it on with a brush and design it.
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    Life started to get good roughly after 8000 to...

    Life started to get good roughly after 8000 to 10000 hours in the kitchen.
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    Dude Hawaii is hella crazy on rent. Can't live...

    Dude Hawaii is hella crazy on rent. Can't live off 10 to 12 a month here u need two jobs. Rent in Hawaii roughly starts at 1100 for a studio and cost of living is crazy. But one great thing about...
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    I agree

    I agree with this thread but. The goal is to work your way up. Can't be a line cook forever. My goal was to get into the hotel industry after I paid my dues in the small kitchens. I make 50k plus...
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    where do i sign up. holy **** this is interesting

    where do i sign up. holy **** this is interesting
  22. **** i need 9 more years

    errrrr
    i need 9 more years
  23. Thread: Pesto

    by kpeddie2010
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    +1 on theory i blanch my basil to to get it as...

    +1 on theory i blanch my basil to to get it as green as possible and dont forget to salt while processing or blending
  24. Thread: Pesto

    by kpeddie2010
    Replies
    20
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    885

    +1 on theory i blanch my basil to to get it as...

    +1 on theory i blanch my basil to to get it as green as possible and dont forget to salt while processing or blending
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    It's a masahiro filet double sided. Look for it...

    It's a masahiro filet double sided. Look for it on knife merchant website
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