Search results

ManedWolf - Thank You All For Your Insight! Hello All, I just went back and reviewed my question from a few years ago, and the responses. I wanted to thank everyone for your input. At the time I asked the question I was going through culinary school, having never really set foot in a...

Hey, I'm trying to see if anyone knows of a good reference book that details how to carve fruit and vegetables. I've found a couple of knife skills books but they only seem to briefly touch of that stuff. If anyone has any titles or authors that I could look up that would be awesome...

Simple Satasfies Maybe the reason that nobody else chimed in is because what you said was all I needed to hear. That's what I figured. It seems to have worked :) LUVS remember when you talk to your chefs, what you are looking for is an impartial opinion and guidance. When I went for my...

Thanks For the Advice! Hey, I just wanted to say thank you for the advice that you gave. I polished up some of the areas you outlined to make sure they were solid. It worked. I've successfully started my apprenticeship and I'm very very excited. Everyday I am in the kitchen is...

Ask not what your Guest can do for you but what You can do for your Guest. I've only been in the culinary industry for about 2 years now. I have been to culinary school and I can tell you it's not something you want to enter into if you are double-minded. I love working in the kitchen and...

I graduated from culinary school around a year ago and have been working in a local restaurant for a year. I am looking to move my skills to the next level and want to become an apprentice so that I may obtain Red Seal Certification. I wanted to pose a couple of questions to the forums to see if...

I Picked The Mixer Up! Hey, Just wanted to let everyone know I grabbed the mixer today. Used it for the first time to mix a french bread dough, which is proofing right now. Thanks everyone for all the advice. I love the machine and can say without hesitation I'd recommend it to anyone...

Hey, I'm just wondering if anyone has ever had a large amount of fat in the bottom of the roasting pan while roasting beef bones for stock. If so should that fat be drained off or allowed to go into the stock. Lastly should I just continue to roast the bones till the fat is gone? Wolf

Thanks So Much :) Thanks, I kinda thought it might be the salt but I was just nervous changing things too much. I'll take your recommendations and give them a try. I'll make sure to let you know how they turn out.

Thanks To All Glad to hear the mixers are holding up well over time. They looked and felt very substantial so I figured it was a good buy. Andy you are correct that the mixer I had seen does indeed sell for less than 500. However I was also thinking if this particular mixer was not the...

Sample Recipe This was the bread I felt tasted the worst. It was really dull and I was dissappointed. However i realise it's all going to come with time so I'm not discouraged. Please not all dry ingredients are given in weight measure because I scale things for accuracy. Liquids are given in...

Heyas, I've done a bunch of breads now that have all followed recipes from different books. A few are a traditional french bread, Potato Bread, Cornbread, Bananna bread, and just a regualr simple bread. I have found the taste of the breads has been somewhat bland. When I pickup breads in...

Heyas, I'm looking to pickup a stand mixer for home use. I believe it will help me with alot of my baking stuff as well as other desserts. I have a unit that I've seen online and at the local Canadian Tire store. It's a Kitchenaid 5qt 300W mixer. It comes with a Dough Hook, Whipping head...

Thanks for the feedback. I'll check around and see what I cna come up with. The fillets are being stuffed with Portabello Mushrooms, Asparagus and Roasted Garlic. The sauce for them would be Portabelo Mushroom, Red Wine Jus

Sauce for the Lamb Personally, I've always loved potatoes, Sweet or otherwise. The Rosemary is a good idea as well. It feels very good to be able to chase my dream. The sauce for the lamb will be a Port Demi Reduction with Dijon Mustard. Thats what he planned out so far :)

Heya, I just found the site and wanted to say hi and thanks for having me as part of the community. I just started my culinary arts training this week and so far it’s going excellent. My background has been in Retail Business Management, but I’m completely committed to getting into...