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im in thanks

flavor bible. la cucina the italian version is a great reference. larousse gastronomique is indispensable. escoffier is also indispensable

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.

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

ditto

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 longer. So u get even heat distribution when cooking. Sinced u crisp up the skin with baking soda...

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 draws out moisture in the fat before u cook and it drains. also i like stainless steel pan starting...

I've cooked a few thousand risottos and I be seen perfect risottos and fixed risottos. And u can tell the difference.

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 too much liquid to compensate.

My English not so good today. I'm super tired from working a double and drinking with the boupys after work

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 the heat butter and cheese and a lil pepper to help the cheese flaviors stand out. Stir vigorously...

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 and he laughs and tells the hot app guy gluten free pizza no sauce no cheese only pepperoni. Hot...

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 day to relax my muscles so I feel refreshed. So I can do it for another three weeks. Mentally I...

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 flint off a flint stone. That much metal in a single pass

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 they had to be very very Vip. And there were 11 of them. Damn Disney why do u have to harbor so...

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

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 ****** goes back into the prep area where the nage veg has been sitting for three something hours...

A1 patina do it about three times and u can paint it on with a brush and design it.

Life started to get good roughly after 8000 to 10000 hours in the kitchen.

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 being a cook you only need 1 things in your fridge. Beer. Bcuz I remember the days where I went...