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Online User List [+] Online: (1): darrensankari.
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#4314 - ilovehue ONLINE
Reply 0
(09/29/2016) [-]
can you replace vegetable/chicken broth by onion soup mix? (for leek soup)
#4312 - mcbustanut
Reply +1
(09/28/2016) [-]
Now 21 been cooking in restaurants since I was about 14, it's now the only thing that makes me happy, if you choose the life as a chef expect it to be the only thing in your miserable fucking existence. Get out well you fucking can before you get addicted
#4313 to #4312 - bann
Reply 0
(09/29/2016) [-]
In small restaurants definitely. In corporate ones, some are better than others and you make a helluva lot more. Hours are better too.
#4310 - molestedbeggar
Reply +2
(09/17/2016) [-]
give ya meat a good ol' beat
#4308 - schwantz ONLINE
Reply +2
(09/15/2016) [-]
Baja blast lost Dewcision to Pitch Black? Just found out. Guess I gotta stock up on 12 packs of it like some kind of Doomsday Prepper. Don't Judge.
#4307 - anon
Reply 0
(09/15/2016) [-]
Didn't know where to post this but I ate some sliced cooked ham, it had a somewhat vinegary smell but according to the use by date it was still fine to eat? Was it alright to eat or am I in for some food poisoning?
#4309 to #4307 - bann
Reply 0
(09/15/2016) [-]
It may have just been the brine, you're probably fine. That said, I wouldn't eat any more, may also want to check if your fridge is cold enough.
#4305 - iphraem
Reply 0
(09/14/2016) [-]
I m starting my education as a cook next week, I m expected to bring my own knife. what kind of knife should I get, and how much should I invest?
#4306 to #4305 - anon
Reply +1
(09/15/2016) [-]
I would call and ask your educator or school if they have any recommendations. They'll know best what tools you'll need. At the very least, you'll distinguish yourself early on as someone who cares.
#4290 - vetis
Reply 0
(09/12/2016) [-]
So my parents got me a little grill smoker to use outside. Gonna get some brisket but not entirely sure how to control the temperature and go about smoking brisket. Saw some videos but they all have these fancy smokers. Anyone got some tips on how to go about this? Teacher suggested getting the coals white hot, throwing some smoked chips on top and smoking the brisket for a few hours but I don't know how to keep the temperature up or even measure it properly.
#4296 to #4290 - bann
Reply 0
(09/12/2016) [-]
I've had this problem in the past funny enough, though it was a grill that didn't have a temp on it.

I'd suggest that rather than worry too much about the temp of the grill, taking them temp on the meat to ensure that it cooks to the temp it's supposed to be at. Use a recipe to get a rough estimate of how long it's supposed to smoke, then take the temp of the meat every half hour or so, depending on how long it's suppose to cook.

All that really matters is the end temp of the meat, so measure from that and you should be good to go!
#4298 to #4296 - vetis
Reply 0
(09/12/2016) [-]
Alright, cool! The recipes in the videos said to cook it for about 8 hours and wrap it around 190f, but that's for a full brisket. I'll probably only be using the flat, but I'm sure there's a recipe for that somewhere. If not, I'll just leave it to guesswork. This is, after all, just a test run before I cook it for the actual event.
#4300 to #4298 - bann
Reply 0
(09/14/2016) [-]
Let me know how it turns out! I'm curious to see how it works out. I'd also say that you probably want to pull it out when it's a little under where it's supposed to be as it will keep cooking awhile when you take it off. Good luck!
#4302 to #4300 - vetis
Reply +1
(09/14/2016) [-]
Oh yes, I'm familiar with carry-over cooking. I'm in college for my bachelors in culinary management, in fact! Just unfamiliar with using a smoker. Thanks man. Wont know results until Thanksgiving.
#4303 to #4302 - bann
Reply 0
(09/14/2016) [-]
Get out! I have my bachelors in Restaurant Management, did a fair share of culinary in that. What school you aiming for?
#4304 to #4303 - vetis
Reply 0
(09/14/2016) [-]
Not aiming for any, I'm enrolled in the Art Institute of Pittsburgh. Two and a half years in, I graduate December of next year. Where'd you study?
#4311 to #4304 - bann
Reply 0
(09/20/2016) [-]
Ahh, I misread before. Good school! I went to Johnson & Wales in Rhode Island. Great school, worked for them for a bit while I was there too.
#4288 - Soraminer
Reply +3
(09/10/2016) [-]
I made a cake
#4297 to #4288 - bann
Reply +1
(09/12/2016) [-]
Lookin good! I agree about the stems, but what can you do? I think it would look better with a sprig of mint in the center or something if he's all about the color contrast.
#4299 to #4297 - Soraminer
Reply 0
(09/12/2016) [-]
someone else asked if a strawberry could put into the middle and he said no, because you cant cut a strawberry 12 ways evenly
#4301 to #4299 - bann
Reply 0
(09/14/2016) [-]
That's a fair point on his part, I'll give him that. More the reason I'd say to lose the stems though, if it's about people eating it over the garnish qualities, then it's known that no one wants the green bits.
#4289 to #4288 - vetis
Reply +1
(09/12/2016) [-]
Beautiful strawberries, but while the greens offer a nice color, they do kind of dirty up the cake. Very few people enjoy the stems, and in the end it just adds work for the consumer. Rule of thumb is to never add a garnish that can't be eaten. Next time I'd recommend halving the strawberries after removing the stems.
#4291 to #4289 - Soraminer
Reply 0
(09/12/2016) [-]
thanks, and I did want to remove the stems but the instructor wouldnt let me or anyone else for that matter. Has to be done his way or fail, he says.
#4292 to #4291 - vetis
Reply +1
(09/12/2016) [-]
...An instructor said to do it that way? Aw fuck me, what fucking AI are you at?
#4293 to #4292 - Soraminer
Reply 0
(09/12/2016) [-]
Philadelphia
#4294 to #4293 - vetis
Reply 0
(09/12/2016) [-]
I'd say move to Pittsburgh but we're closing the culinary floor, so... RIP.
#4295 to #4294 - Soraminer
Reply 0
(09/12/2016) [-]
awww shite, I remember you telling me that
#4284 - cdsams
Reply 0
(09/09/2016) [-]
**cdsams rolled user bemymaster ** Thanks soule for the gains.
#4283 - rakogoki
Reply 0
(09/08/2016) [-]
only pot with a tight fitting lid i own is 12 quarts. is this why my 1 cup of rice always comes out like shit, i just need a smaller pot?
#4285 to #4283 - bann
Reply 0
(09/09/2016) [-]
Comes out like shit how? It should matter if your lid is tight, how does it usually come out?
#4286 to #4285 - rakogoki
Reply +1
(09/09/2016) [-]
soft outside, hard uncooked inside. tried cooking for a little longer but only results in mushy crap.
#4287 to #4286 - bann
Reply +1
(09/09/2016) [-]
Sounds like you need to let the the rice sit a bit longer in the pot once it's done cooking. Opening the lid to let it cool off will prematurely stop the cooking process, since it's mostly the steam that does it


www.food.com/recipe/perfect-basic-white-rice-137364


This recipe is on point for basic rice and it will make your rice perf. Best of luck!