Recent content by dyscjocki

I see that rainbow look in roast beef alot. I am not certain what causes this but it is in the meat itself and visible when slicing cooked roast beef for sandwiches. It does not mean it is bad because I have seen it all my life and eaten it and it isnt a taste issue either. I have not seen it in...

If you had a knife set for 30 years and you were happy with it then I would try and find that set again. Knives are a hard thing to ask advise about because everyone seems to like a different knife for different reasons. It is hard to find a knife that I can hold, that is well balanced for me...

From what I remember about a good cooking wok is that the bottom should be thicker metal than the sides. Wok cooking is very different than any other type so it will take some time getting used to it and some wasted food im sure. I know when I start getting into cooking ethnic foods I am not...

If you want to grill like a restaurant you can buy a $1000.00 gas fired broiler with steel grates and cooks at 600+ degrees, but if you are on a tighter budget then try what was posted previously. Just thought I would toss that in.

The problem is not China's tilapia but everywhere that is it produced seems to be a by-product fish from raising other fish. They use the tilapia to eat the seperated waste from other farm raised fish. They are bottom feeders like catfish.

Our procedure for handling raw fruits and vegetables that are ready to be served is to wash them in a solution that in a sence sanitizes the skins. We do this for all ready to eat foods before serving. Anything on the fruits will be washed and sanitized before anyone else gets in touch with it...

I thought this may be a good place to explain what happened to me today. My assistant manager was prepping grapes at the restaurant I manage and she sceams. She yells to me to get the spider she saw in a box she was working out of. I tell her to just kill the spider but she says no way. So I...

Not just any brand of cast iron will do because of the quality. Cheap ones have "hot spots" in them and a hard to season surface. You would know the difference quickly if you had them side by side. Worth the wait to find a treasure.

Same here. Butter goes so fast that pathogens wouldnt have time to know it was there much less have a chance to spread.

Thats good to hear. I know my parents and Gparents did the same. I am very cautious because I am a Servsafe instructor and know how bad things can get. Anything like Italian dressing I would becareful with because of the garlic in it. Most things with oil and vinegar you would think are okay but...

Most people do not know those brands because they have been out of business since the 60s I believe. Griswold is very hard to find anywhere but you can look on eBay for them to see what markings to look for. Just put in those two bands and alot will pop up. I do not buy from there because of...

I left the bakery to work baking for a restaurant and then became his main cook. After 7 years I went to another restaurant to become a manager and then after 18 months I moved out of state to work in another and became general manager of the one I am at now. As for the pie crust...use real...

I like bamboo because of how smooth it feels when stirring. If you are stirring anything really hot with metal and it hangs up it could splash causing burns to the skin. I mainly use bamboo for everything. The Asians have been using it for thousands of years so it must be good.

There has been a study linked to finding aluminun depsits on the brain in people with Alzheimer’s disease. Not certain if it has any merit but I do not chance it myself. I do not use aluminum or non-stick myself. I use alot of cast iron because I figure that if a farmers seem to live past 80...

Nice website. I believe that the figure of $5-6 billion lost each year is a low estimate. They did say medical and lost productivity however, look at just the loss of tomatoes crop, lost with them rotting in the fields because of an outbreak that now they claim could be peppers.