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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?

I love decorating. That's one of the things that attracted me to cooking. I was going to school for architecture but my passion lied with cooking. The creation of food and the style and techniques intrigues and fascinates me.

I was going to post this. Food cooks after taken out of the oven, pan, any heat activated cooking apparatus. It's usually good to take chicken out around 155 and let it rest. Resting meat allows the muscle tissue to regain the moisture cooking the meat is pulling out. Same reason to why a duck...

I LOVE baking. What style bakery? Breads, desserts, pre-ordered?

I'm the opposite. Though, I do like prepping, I love the organized chaos of the kitchen. A chef is certainly a masochist. I love the blood, the sweat, it makes me feel alive.

Just curious, but as you guys know I'm new here, I was wondering everyone's experience in the kitchen. Be it commercial cooking, a foodie, or just dabbling with " the joy" cookbook.

Cast iron or stoneware is good. A nice non-stick pan is a must have in my kitchen. Thick and heavy are great for commercial kitchens, not so necessary for home use.

Tonight's specials at work. Mussels with Roma tomatoes, garlic, basil, fennel seed and angel hair pasta. And shrimp basil pesto with a white wine lemon butter cream sauce with tomatoes, basil, onion, garlic, and fennel

I think this would be a great idea. I can get a lot of pictures from work.

Today I'm thinking about a few different things. The first dinner I will probably cook with be a beef Wellington and for dessert, something along the lines of a raspberry profiteroles with a lemon vanilla custard.

Love the bolo recipe, but I personally like to use heavy cream instead of milk. I am a huge fan of bolognese.