/ck/ - Food & Cooking

>>8915611
No they dont.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3309636/

Additional vitamin supplements dont do anything for your body.

>>8891918
You seem to of misspelled automation.

If any of you ever eat there, you are literal example of pleb.

The Kentucky hot brown.

Open-faced sandwich with like, turkey/ham, then cheese, bechamel/gravy, a tomato, and bacon.

>>8868639
(you)

>>8868630
deep fried onion pedals? Do you not like onion rings?

>>8859127
>never do a long braise by any means
He never said he was braising anything. Do you even know what braising is?

>>8859075
>The chef/owner has been out of the industry for about a decade
Well, thats certainly not ideal. Itll probably turn out fine if the food is good though. Best of luck to you though.

>>8859096
>Cook them at 325 for 2 hours
lol dont do this

>>8859059
by traditional i mean traditional for this region

>>8859030
Meh, gimmicks work fine if there's legitimate execution behind it.

I mean, my restaurant is little over a year old and were in a fairly conservative area. Chef and his hipster ass said fuck that shit and has really put some out there shit on the menu that really really tastes good, just its not super traditional. Its really taken a year for the city and the area to trust that he knows what hes doing. Some regional traditional favorites have crept into the menu but its still largely shit youre not gonna find anywhere else in town.
Its just a matter of executing and putting out good food and good service and letting that word travel.

>>8858995
Oh man, good luck to you. You're totally not ready, but making it work is what makes a chef, yeah? Lol mise en place is more of an idea for a reason.

We're farm to table where we can be and not in other areas of the menu. We're part of a small corporate chain of hotels where each hotel gets its own independent fine-dining restaurant. The budget is fairly wide open, but because of where we are sourcing everything locally isnt always ideal.

>>8858952
I dunno, most people dont know the difference. I feel like most of the "chefs" here are kitchen rats that work at cheesecake factory or something where theyre literally maybe 3 people that work BOH that english is their first language.

Also, that touch shit is unreliable at best with firmer/leaner cuts imo. Most of the legit fine dining kitchens in my city at least use this cake-tester method. Thats where I picked it up desu.

>>8858922
And theyre most effective imo for like those big ass chicken breasts where you sear that skin and then throw it in the oven. Ive seen so so many guys just literally open the shit up to look if its done. This is just a little prick and is way more accurate.

>>8858922
I mean, no offense but I mean like, an actual professional kitchen. But yeah its way way easier. Literally a 5 second thing. As soon as you get a feel for the temps it completely takes the guess work out of temping steaks and burgers and shit where theyre wanting a specific temp. And yeah you dont have to wait the time that an cheap instant read thermometer takes to get to the actual temp. I just keep it in my meat-salt pan.

>>8858740
>How the fuck am I supposed to deglaze a pan but then thicken the sauce that results from that deglazing

Your choice of stock/fluid/whatever the fuck your most relevant fluid is, then a roux. And/or cook it down if its not gonna make it too salty.

>>8858877
>>8858880
press it to the area under your bottom lip*

>>8858889
Wat, did you even read what I wrote?

>>8858891
A little bit?

>>8858877
fuck, forgot pic

>>8858702
As someone who cooks professionally. Cook times vary. Its as simple as that. Thats the whole point of cooking is knowing your heat and adjusting.
Eventually you just get a feel for it, but even the most seasoned vets use a cake tester regularly. It straight up takes out the guesswork. Its best for thick meats. Shove that bitch in the center at an angle, press it to the part just under your lip. Warm is medium rare, hotish is medium, starting to be genuinely hot is medium well, damn near burning you is well done/done for chicken and pork.

Pick related.

>>8806615
Oh you can do what we do at my job and just get a spray bottle

>>8806615
Its literally 2 seconds of effort

>>8806605
Yeah, with a paper-towel after washing. Shit will rust.

>>8806516
They last longer if you take care of them, and retain heat better which makes for better heat distribution. Being entirely made of metal make them particularly well suited for both stove top and oven applications.