Recent content by Bmhughes89

Well sorry, proper terminology and technique is important in cooking. Otherwise any creamy rice is a risotto or anything thrown in a pan is pan fried.

It's just hard cooked (or hard baked) eggs

Are you baking it in a water bath? If not its not a hard boiled egg.

There is no difference in the nutritional value of the eggs. They are just from the different type of hens. The nutritional value depends on the chickens health, age, nutrition, etc. the older the egg the easier it is to peel. A fresh egg will be much harder to peel when hard boiled. AA eggs and...

Gnocchi in a white wine sauce polenta 2 ways with a red wine reduction and scallops over orzo with a rosemary grilling sauce.

Waxy potatoes are immature potatoes with a thinner skin and hold their form better so no need to skin them

Potatoes that are more waxy don't need the skin removed. Potatoes that are good like this are red potatoes. Either way I'd recommend boiling the potatoes with the skin on to prevent loss of starch and flavor and to prevent moisture absorption.

Blackened hanger steak topped with Gorgonzola, smoked Gouda mashed potatoes and grilled asparagus. cheddar, Romano cheese and Granny Smith apple turnover, homemade vanilla cinnamon bourbon ice cream and a caramel sauce. First picture is from work, second one is from a cooking competition I...

Could be a naan, wheat, pita, etc. there are many wraps other than tortilla

Panzanella salad, quinoa salad, bacon, blue cheese slaw burger, Italian naan wrap, turkey club salad, curry chicken salad, bruschetta, sautéed zucchini&shallots, primavera sandwich.

Bringing back the food photos thread with lots of goodies. Check em out, let me know what you think or if you want to know the recipes.

After a long hiatus from the forums I'm back with a whole new bag of culinary topics! I'm in Raleigh now attending The Chefs Academy and working garde mange and grillardine stations at a nice restaurant. Got lots of pictures and new techniques to dish out. How's everyone been?

In most restaraunts I've worked in have our sauces done in the am. Either during a prep shift or a closed period. Stirring frequently is a must, but on a lower temperature with a longer simmer you can stir less.

It certainly does keep cooking once out of the oven. Resting it will allow the juices to be absorbed by the breast, thigh, ect. Flipping the chicken breast mid cook and resting for 10 minutes will help out a lot.

Where in north Carolina do you live?