Recent content by Chef-Brian

At "The Cruise Inn" in Palmetto FL. we would put fresh fish filets in heavy stackable plastic bins(with no cover on) about 12"x18"x6". Just covering the top surface of the filets with water and put them in the walk-in freezer, openly spaced for quick freezing. On Monday we would pull out the...

In restaurants we would clairify a 50-50 combo of unsalted butter and margarine, it tends to have a higher smoke point due to the oils in the margarine and works better for flat grilling seafood. It has less flavor than pure butter but prevents sticking better. ENJOY! ~ Chef Brian~ Chef...

Hey TJ, welcome to DC. To come up with a 5 day menu would mean you eating the same 5 things every week, yuk! Better yet why don't we give you a basis of WAYS to cook quickly, using basic principles for healthy(ish) preporations and let you get a little creative! First off the #1 quick and...

Hi all, Chef Brian here from northern Michigan. Just thought I'd stop in, register and start meeting like minded people. There are so few Chefs out and about so it's somewhat of a lonely occupation! So sometimes I do upholstery also, well actually I have a workroom a few blocks from here but not...