Recent content by Reduction13

It also depends on what type of oven you're using, too. Restaurants have big, commercial ovens that distribute heat far better than your average household oven that's ten years old.

That's a good idea, too.

There was some brown residue on the bottom of the pot when I transferred the leftovers to a refrigerator dish. I think I may try boiling the heavy cream by itself, like a member suggested, and see what happens.

If it's something you're going to serve every day, the filling can be kept in the fridge, then when an order comes, simply fill the frozen pie crust and pop it in the oven until golden brown. That may burn the filling; I'm not sure. If so, simply place the frozen pie crust in the oven, let it...

I would be more apt to cook my burgers medium if I ground my own hamburg, because I simply don't trust the commercial meat. If the company doesn't clean their grinder well, real well, then you run the risk of E. Coli. But I love my CI. I don't care for it when I saute vegetables, because I'm...

Hello. I'm a 24-year-old short-order cook, who will be attending culinary school this summer. I absolutely love cooking. It is a passion of mine. And what's more - I'm good at it. Real good. And the reason for this is because I never let someone try a recipe of mine until I have cooked it, tried...