Search results

Roux :cool: :lol: :chef: :rolleyes: Thanks for the information about the roux, jbob24

I am making a pot of beef stew, caesar salad and home made cornbread

I bake all the time, as some previous answers quted you can use parchment paper, or use cooking spray coating well.:chef:

Mjohnson It is much easier to make your Roux first on medium heat, then add your liquids your liquids should be warm, if you add a cold liquid to your roux it will lump up, or you can temper the sauce , by addding a small amount of roux to your not heated liquid and stir the mixture together...

Corrine, needing the names of professtional kitchen staff :chef: :chef: Hello Corrine's Mother, The web site you need for ''The Kitchen Brigade". The names of each position in a professional kitchen can be found at the cookingspot.com/artic/staff.aspx I hope this helps, good luck!! P.S the...

Hello Kaylinda just took the tour of the Just us Resteraurant, made me hungry nice menu and deserts!!!!! too bad i'm in indianapolis, Indiana

corrine I see you agree with me about Chef Robo410 comming down on futre employees like a ton of bricks Chefs like him don't have employees long they move on!!!!! They want to be treated like their apart of the human race hope you read my reply. MJohnson

Advice on Cooking job Hello Corrine, I want to tell you something that I think is very important. To be in this business you need to have a true passion for it!!!! it is a job that's hard work, long hours.If you have passion and the love for this industry you will succeed!!. I started in this...

Lumpy Roux Dear Food friend. the problem you are having is your heat is too high, turn it down to medium heat. Are you stirring with a wisk? it's the best utensil to use, and you want to stir quickly and continuous so you won't get the lumps. You do get brown specs because your burner is too...

Leftover Pork Chops Hello LEFSELOVER, I have a quick and easy recipe foe you. Flour and brown your pork chops on both sides. Take1 pack of lipton onion soup mix and add 2 cups of very hot water mix well pour over pork chops, season with black pepper, no salt. bring to a boil and turn down...

Robo410 :chef: :chef: :chef: :chef: :chef: :chef: :chef: :neutral:

T o Robo410 thanks for the email, even though you do not except return emails....MJohnson

:chef: Hello Kadesma so glad that you are with this very fun forum let's chat again:chef:

Thank-you Half- Baked and hope you will chat again:lol:

Mj Gourmet Chef Thanks for saying hello, HELLO TO YOU:lol:

Mjohnson :rofl: :rofl: Happy birthday in advance Half-Baked, HAPPY BIRTHDAY TO YOU!!!!( TOMMORROW:lol: :lol: )

Thanks, so much Piccolina for welcoming me look foward to chatting with you again

To Corey123, I am a wife of an ex-alcholic. We have been married for 32 years. We have known each other since high school. We got married when we were both 22 years old. My husband was drinking form the start of our marriage, and as the years went by he progressed to a full blown alcholic...

Thanks so much for saying hello and welcoming me to this site, CookSource..I hope we will chat again.

Vagriller :chef: Hello Vagriller, I live in Indianapolis, Indiana far-eastside. Were you here for the Indianapolis '500' ? if so I hope you enjoyed yourself. I was a Gourmet Chef at The Indianpolis Motor Speedway' for over 9 years!!!! it was a trip...:tongue:

:rolleyes: :rolleyes: Hello Miniman, I am so happy to be among other cooks who love food, and enjoy making other people love what we:lol: do

Hello Chefjen. may you enjoy!!!!

Mj Gormet Chef :chef: :chef: Hello Jessica, and welcome aboard the cooking express. Those who know....Teach:rolleyes:

:chef: H:chef: ello to all members, I am new to this site and hope that we all can teach and learn from each other...:cool:

Hello Amber