Recent content by kcbowie

Hey All, I am a cook in the Oil Sands of Northern Alberta Canada. Check my blog if you have an interest. Cheers, Ken :chef:

I use salt

Dont do it!

Dropping a can of Orange Soda into a Deep Fryer...made for a lovely Guiser

Copper can be used to plate base metals before they are plated with another metal.

I usually use them on the spot...but they would last a week or two due to the acidity of the juice.. You could also freeze them.

I use both depending on what I am doing...hot water boils faster lol. When making stocks or consummes I use cold.

I follow the two day rule...but usually the next day once cooled

Buffets are just as bad sanitation wise...no matter how strictly you monitor them

Cooking the meat results in an extension of the date...eat or freeze within a few days

For the cooking they need to stay away...once cleanup is occurring...bring on the helping hands lol

You broke the cream...slow simmer

Probably the stores decision not to carry the product...did you try asking the manager or person doing the ordering??

Add more of everything else to tone it down

About 18 mins minus the prep time