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The most popular reviews in /r/Chefit:
Anthony Bourdain:
> THROWDOWN WITH BOBBY FLAY: the object of which is to allow every web-fingered geek with a backyard grill--or half-mad muffin maker to proclaim, “I beat Bobby Flay at makin’ barbeque!” at the heart-warming end of show--before returning to tend their meth labs.. I watched poor Bobby battle to a draw recently in some bogus Southwestern “Chili Face-Off.” Now…does ANYONE actually believe that Bobby Flay can’t make a better chili than a supermarket ground beef bearing amateur? I don’t. It’s a cruel exercise in humiliation. A variation on “Dunk Bozo” or “Shoot The Geek,” at the carnival...
From a since-deleted, fantastically caustic blog post where he rips the Food Network about six new holes.
I’d figure 9oz cooked pasta p/p, 3oz protein, 3oz veg, 4oz sauce.
So for your protein the total minimum is 120oz. If you evenly divide that between three proteins you’d have 40oz each. Now it really depends on your crowd and the proteins. If you have shrimp you better believe more people will want that and adjust accordingly. That being said, let’s assume sweet Italian sausage 50oz, grilled chicken 50oz, and shrimp 60oz shrimp. I’ve added a little to adjust for error in portioning on the fly. Probabaly gotta round up to the nearest pound so that would give you 3#,3# and 4# cooked proteins.
If you use boneless skinless chicken breast which might give an 80% yield cooked. You need to buy 4# (3.75 rounded up.)
Sausage cooked yield is about 77%. So also purchase 4# (3.9# rounded up.)
If you buy peeled deveined shrimp your cooked yield is about 80% of the original weight which means you need to purchase 5# total.
So we’ve rounded up three times to account for choice, for getting portions right while serving and to adjust for cooking yield.
Pasta take your cooked portion and divide by 2.5 (being conservative.) so 3.6oz dry times 40 = 144 oz or 9 #. so purchase 10 # of pasta.
That should get you through the trickiest part of the planning. That being said you have to know your crowd and event. Demographics, time of day, other food being served, alcohol consumption and other factors could affect how you plan portions.
I used two sources every chef should use and learn inside and out. The Book of Yields: Accuracy in Food Costing and Purchasing https://www.amazon.com/dp/0470197498/ref=cm_sw_r_cp_api_i_r3GnDbHQN537K And The USDA Table of Cooking Yields for Meat and Poultry; https://www.ars.usda.gov/ARSUserFiles/80400525/Data/retn/USDA_CookingYields_MeatPoultry.pdf
Found by typing “pot/pan organizer rack” there’s tons of other ones too but these looked like the ones pictured.
Polyscience made a thing called "The Smoking Gun" which is now being made by Breville. This looks like a knockoff.
The device in your video is listed on Amazon but is unavailable.
The Smoking Gun is available.
https://www.amazon.com/ACTOPP-Smoking-Infuser-Cocktail-Beverage/dp/B077SLWPMC
I think r/KitchenConfidential might appreciate that more.
Aside from appropriate methods of pest control, have you ever heard of the Salt Gun?
Not so much the management, but Karen Page and Andrew Dornenburg's Culinary Artistry has a lot of good reading about plate and menu design, flow, etc. Also from them, The Flavor Bible is a great inspiration.
Knives are so personal. Since you have some time, I'd suggest you "wind up" at some good kitchen stores and get to know what he might be interested in. I tend to cook more "peasant French" food than anything else, but I use a Chinese vegetable cleaver instead of a classic chef's knife. He may have similar quirks in what he likes- a sheep's foot paring knife instead of a standard, etc.
edit: I will plug one knife, it's a bread knife that I love and it's dirt cheap: Tojiro Bread Slicer
It's survived and thrived through a year of crusty sourdough and rye.
I'd go a little higher than that... I was making 50g as a chef in a small restaurant in NYC 14 years ago and barely scraping by. Everything is fantastically expensive in The City. Here's a handy reference.
I'm not sure what's more useful beskar or cut resistant gloves.
There is always room for improvement in any industry. Whether you're chasing that knowledge for yourself at home, receiving it in a classroom, or earning it on the fly in a professional setting. Just because you're self taught, does not take away from a bit of your credentials. Continue to work hard, follow your passions, ask questions, and learn from your mistakes. One of the best resources for a self-taught chef, is cookbooks. You can never have enough. I typically find ones that I'm interested in, and check my local libraries to see if they have them. I'll have them for a couple weeks, so I read them, cook from them, and study them during that time. If it's a valuable addition, I add it to the collection or to an Amazon wish list. I don't have any cookbook recommendations for sushi or sashimi in particular, but I do highly recommend The Food Lab as well as The Flavor Bible as a two of the best resources to any cook, ever. As for knives, it's not at all uncommon for BoH employees to rely on house knives, but it's considered it a lot more professional if you bring your own. I recommend browsing over at r/chefknives to get an idea of what you may be looking for.
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs $23 hardcover on amazon brotha 👌
It is a pottery trim tool. But you could use it for decorative veggie/fruit carving.
Like this one:
Eat your way thru the menu. Ask your fellow cooks to let you grab a quick taster spoon of various elements and dishes as they are being assembled. That's the only way to start building up your palate for these new flavours. Grab a copy of Japanese Cooking: A Simple Art by Shizuo Tsuji which will give you the foundational concepts of Japanese cooking.
And as a blacksmith, (I know, I know, what am I doing in a chef sub. I like knifes.) allow me to suggest a canvas model. The handles don't give up from excessive weight and UV fatigue, and there are no zippers to break.
If the Kuhn one ever breaks (I only saw you had it after I posted) Classic Swiss Peeler, Carbon Steel Blade, Stainless Steel Handle, Made in Switzerland https://www.amazon.com/dp/B000UT69MY/ref=cm_sw_r_cp_api_glt_fabc_HKXWN31QGYT6Q5CH5RGE will last for ages.
Hey dude.
First of all, congratulations on picking up a good nakiri. Tojiro's whole line of knives and cleavers are solid as hell and a great bang for your buck. The first knife I ever picked up for my wife when she started working in restaurants was a Tojiro, and it still gets used all the time.
If I were you, I'd do as /u/mangoforfeit said and get a King Stone. They're under $30 on Amazon right now, which is a steal, and it'll be all you need for a while.
I don't know who put the idea that using "German" vs "Japanese" steel on a stone is going to make a difference, but it won't. You can sharpen low HRC steel on the same stones you sharpen high HRC steel, but the higher the hardness of the blade, the longer it'll take you. I have an Aritsugu gyuto that I sharpen once a week, and that shit is a fucking work out 65 HRC and 11 inches. For that one, I go 1000 grit, 3000 grit, and then 6000 grit.
Korin has a great video series on how to use whetstones. If you want to practice before you start trying to get the angles right on your real knives, that's fine. But bear in mind that sharpening is a process, and you're not going to fuck up one of your knives with one or two errant strokes.
Basically, buy the stones, watch a few videos, and then get to it.
Forgive me if this sub doesn't like Amazon links, but these Keen kitchen shoes are the best I've used, and I've tried a number of different and more expensive ones.
I highly recommend the cuisinart 14 cup processor. Its $200 and you are able to buy replacement parts if needed. Mine has been working at my restaurant making hummus for almost 3 years without a problem. Surprisingly high quality. I'll try and post a link.
he's......so......so.....slow.....
http://www.metacafe.com/watch/849316/oriental_pasta_salad_by_chef_john_guinivere/
MY AWARD WINNING PASTA SALAD!
7 minutes in he starts talking about the molecules again.
Also I can look at that pasta and tell you it was overcooked.
Also no salt. He took 3 minutes to get to the "how to boil water" part and did it wrong.
Pepin's Video is my favorite.
In school I learned the way to do it with small cuts, which was a pain, especially when doing the lollipop wings.
I practiced Pepin's way, and when it came time for my yield exam, I nailed it. So much so that the chef asked me how I did it after class.
I will say that using your hand can be risky when doing duck. Duck has a much thicker layer of fat, which can rip the meat if you pull on it.
Crocs makes a shoe called "on the cloc" and I get a insert made by Birkenstock.
https://www.amazon.com/dp/B0728CNXZR/ref=cm_sw_r_cp_apa_glt_fabc_ZTW9J8HMXASZT3TH729P
https://www.amazon.com/dp/B001HE1S7C/ref=cm_sw_r_cp_apa_glt_fabc_TEZMY550THDD6GRVHZP8
This combi has relieved a bunch of problems for me.
Really though, these gloves aren't really the best. A new sharp mandolin being used at a fast pace, or a deli slicer will fuck this, and your fingers up.
If you really feel you need the protection, then level 9 cut proof gloves are the better option. And will for sure protect your fingers from injury. Thin fabric gloves are really only good for grazes against a blade. Not any real force. You could still easily chop through a finger if you slipped while cutting anything requiring force, like say hard cheese or squash.
Chainmail level 9 cutproof will protect you against pretty much any cut or slash with a knife, outside of a knife point stab.
Lower rated cutproof gloves can give an illusion of safety, which can result in poor attention to good technique, leading to more accidents. So if you're going to wear a glove, make it one that will for sure resist all cuts.
+1 on the cheap victorinox. Found em on Amazon, but I can get em for $4 all day at a local supply store. I usually get 2 straight and 2 serrated every 2-3 months.
That sucks.
Two suggestions:
1) Call pawn shops and ask if they've had a set of knives brought in the past couple days. I doubt you'd catch the person, but you might be able to get your set back cheaper than replacing it, and it's always possible you might get a lead.
2) I got a knife bag I really like. It's got a bit of style compared to the black nylon ones and it's well built and improves with age. It's waxed cotton and from Amazon (no affiliate link)
Make sure there is a record of the injury if this happened at work. Burn cam get infected relatively easily and if there's no incident report worker's comp isn't going to cover anything.
I think no one can answer whether or not you need a doctor but you. The blister that feels hard is likely just filled with fluid, this is super common in second degree burns. I usually judge whether or not i need the hospital on my pain level..
If i can finish the shift, and it isnt over an extensive area of my body, then probably not worth the hospital bill.
However, do keep the area clean and covered. Triple antibiotic is a good substitute for silvadene which is likely all the doctor would give you at this point. If you want some first aid/ bandaging tips i can elaborate more too..
I caught fire last month on the line and had some pretty nasty burns, not a doctor by any stretch, but I've got some decent burn care knowledge now..
https://www.amazon.com/dp/B000PQ735Y/ref=cm_sw_r_cp_apa_i_X5qKFb4Z7WV1Z
Once your burn starts to get less blistery and wet these are great bandages for weird areas like the wrist.. Theyre waterproof and form a gel around the wound. They also can be left on for days at a time
I don't think that a gift certificate to a knife store is impersonal, at all. For many people, knives are a very personal thing, so if you try to get him a knife, it might be a bad gift if he already has 4 others of the same type, or doesn't like that brand, or something like that. Many of us already have whetstones, or some type of sharpening system, so if you get him something, he might already have a better one, or it might be completely unnecessary.
Unless you are familiar with the tools he has, and what he wants, a gift card might be the most practical gift.
There are a few general tools that most people might consider an "easy" gift, the kind of things everyone can always use, like another (decent) thermometer, an extra paring knife, a box of sharpies and rolls of his favorite tape. And of course, many people will just tell you that a bottle of his favorite alcohol is always a good gift.
If he does much cooking at home, you could always get him some things to use at home, like high quality spices, oils, aged balsamic vinegar.
If he has a favorite chef, unless he keeps up with always buying their newest stuff, check if they have a new book out, and pick up a copy for him. You also can't really go wrong with good kitchen reference books, like <strong>Ratio</strong>.
Haha going to have to use that as the slogan: only fans minus the stigma 😄
We use Stripe to handle all our payments so it’s all secure. We are available in all countries supported by Stripe.
We are based in the UK so at the moment all our prices are in GBP (£), but we can change this if we get a lot of users from elsewhere
The full list of Stripe supported countries is here:
https://stripe.com/docs/connect/custom-accounts
Let me know if you have more questions
http://www.metacafe.com/watch/845422/scallop_froi_gras_in_puff_pastry_by_chef_jacques_van_staden/
Different chef, he's bad in different ways. He moves like he's actually worked in a kitchen, but this dish? Let's throw all our expensive shit in a puff pastry because people at home don't know how to sear things!
Not a roll, but hear me out. Rolls open big. Like table big. Next time your busy at work and need a different knife/utensil, look around and see how many unoccupied tables there are. The noble bag though, takes up no space at all. It's the clutchest of the clutch.
For mixing salad. Probably part of a set like this https://www.amazon.de/WMF-Salatbesteck-Cromargan-Edelstahl-spülmaschinengeeignet/dp/B00BWLS8FK/ref=asc_df_B00BWLS8FK/?tag=googshopde-21&linkCode=df0&hvadid=216103011242&hvpos=&hvnetw=g&hvrand=10110882641859673580&hvpone=&am...
sorry for late reply, but for Sichuan cookbooks I really like Fuchsia Dunlop's newest book, The Food of Sichuan, its like an updated version of her first cookbook but with pictures and newer and updated recipes.
Another one I like is Chen Kentaro's, "A Dash of Szechwan"
https://www.amazon.com/Dash-Szechwan-Chen-Kentaro/dp/9814794821
It's more of Japanese-Sichuan style food but the guy has two michelin stars and is the son of Chen Kenichi (original Chinese iron chef) so he has credentials.
If you haven't already, I'd go get an actual diagnosis. There's tests they can run to see if you actually have celiac's, because it may be something else and, personally, I'd want to know that.
I'd learn the science behind what goes into these products before trying to adjust recipes. IMO, it will save you frustration and time in the long run. Go take some food science classes at a local college. I'm sure you could find some more suitable books, but Harold McGee's - On Food and Cooking is a good intro to food science. McGee is American and Hervé This is his European counterpart. Although, the only book I have by him is more pedestrian than practical science.
One could do this with a small flat metal file to get the contour then a $5 pack of multi-grit sandpaper .. that is if your treating your knife like a tool and not a piece of art.
Pot Rack Organizer-Adjustable 8+ Pots and Pans Oragnizer, Kitchen Counter and Cabinet Pot Lid Holder with 3 DIY Methods (6 Hooks Included) https://www.amazon.com/dp/B07VJMYQN8/ref=cm_sw_r_cp_api_glc_fabc_4XAaGbD9KD0GC?_encoding=UTF8&psc=1
Pot Rack Organizer-Adjustable 8+ Pots and Pans Oragnizer, Kitchen Counter and Cabinet Pot Lid Holder with 3 DIY Methods (6 Hooks Included) https://www.amazon.com/dp/B07VJMYQN8/ref=cm_sw_r_cp_api_glc_fabc_4XAaGbD9KD0GC?_encoding=UTF8&psc=1
In my experience the two biggest differences between Cook and Chef are managing costs and managing people. It’s like the difference between being an older sibling vs being a parent. The food is almost irrelevant in these two respects.
You can get the CIA’s main textbook at Amazon super cheap. That will give a broad overview and teach you about costing items. There are a ton of great books on managing people. I like Zingerman’s.
That being said, the buck stops at the Chef. The Chef better be able to answer any questions about the food quickly and efficiently. You still need to know more than your cooks.
I just took a step back from Head Chef/Owner to Sous Chef at a catering company. I am learning so much more as a sous after having been the boss than I did before becoming the boss. The journey is not always so linear.
Good luck! You will always get out what you put in. It’s on you.
Here are some links to the books I mentioned:
The Professional Chef https://www.amazon.com/dp/0764557343/ref=cm_sw_r_cp_api_i_8GI9AbHWF5FRH
A Lapsed Anarchist's Approach to Being a Better Leader (Zingerman's Guide to Good Leading) https://www.amazon.com/dp/0964895692/ref=cm_sw_r_cp_api_i_tQI9Ab17KX68J
They sell stuff that you can treat water with that you can then wash fruit and vegetables with instead of soap
I grew up in Mexico using this stuff and it's still used their because the water is not as clean as it is here, so this is technically not for washing vegetables
https://www.amazon.com/dp/B01N21GKPZ/ref=cm_sw_r_cp_apa_i_IpM4Eb5768Z6C
It's called microdyn and I'm pretty sure you can but it in the us and definitely via amazon
In addition to the other replies, it's important to learn to draw what you see. Usually when beginning to draw you will draw symbolically - in other words draw what your brain thinks an object looks like, instead of what it really looks like (you can often see this in children's drawings). I would sit down with an example subject (plate of food, ingredients, whatever) and draw what you see.
There is a good book that goes into great detail about this called "Drawing on the Right Side of the Brain". Mainly it guides you through using simple tools and exercises, like closing one eye to flatten your perspective, and using negative space to find the shape of an object, and ways to "get in the zone" for drawing.
Once you can draw what you see with reasonable success, it becomes a lot easier to draw from imagination. Beyond that it's just practice and experimentation, IMO.
buy this book:
read it learn it live it
And if you don't have it yet go buy a copy of Escoffier:
Download Kenji's <em>The Food Lab</em>, just out this week. It really is inspiring. He's got a whole chapter on ground meat, including his smashburger and a pub burger. There's also a chapter on fried foods and a few recipes for fries.
You can't out-Burger-King Burger King. You want to find a niche Burger king can't touch, and that shouldn't be too hard.
Try seasoning on the surface with:
3 Tb smoked salt 2 Tb black pepper 2 Tb New Mexico red chile powder, mild 2 Tb finely minced fresh rosemary 1 Tb garlic powder 1/4 tsp ground cumin 1/4 tsp Madras curry powder
That looks to just be the powdered fruit. You add water, and it'll make fruit juice.
You can also get just the enzyme powder (papain) or a bromelain powder (from pineapple).
You wouldn't want to add it to the pot while it's too hot, though. Heat will destroy the enzyme.
My Messermeister rollup has taken a very respectable amount of shit kicking and still holds up really well. I do like /u/eskimoexplosion idea about the toolbox, as it lets you keep tools in it that normally wouldn't fit well in a bag (say a lime juicer or even a small folding mandolin) but damned if I don't like throwing my bag over my shoulder as I walk out every night.
I liked Bill Buford's <em>Heat</em>.
It's FOH, but I think Danny Meyer's <em>Setting the Table</em> presents a great perspective on how a restaurant should interact with its community.
Honestly, the Bobs Burger Burger Book really upped my burger game. you should check it out.
https://www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144
A friend of mine was a culinary instructor for nearly 20 years. We talked about this a lot.
I believe the root cause is the Summer of Love. Those hippies grew up and noticed that their girl children were in Home Ec and boy children in shop. That was obviously sexist. Rather than fixing the problem, they simply cancelled Home Ec and shop. That generation grew up and deprioritized STEM (e.g. fractions) for gender studies and culturally appropriate history.
So in the mainstream cooking subs and elsewhere in social media we have a steady stream young people in their late teens and early to mid twenties posting "heading to college and can't cook" or "on my own for the first time and don't know how to feed myself." I think many, if challenged, couldn't read the time from a clock with hands. This doesn't solve your problem. It does make clear that you are not alone.
So here is my suggestion. Delegate. Go to the maths department and ask the department head what they do for remedial work for kids that can't demonstrate the basics. Get that instructor in to talk about fractions with demonstrations. Through in conversions from volume to weight.
Have the school buy you a copy of this and build a curriculum based on that and have an "all hands on deck" session once a week. By end of term you should be up to meal planning, shopping sales and coupons, and maintaining inventory. You'll make your life easier and send functioning adults into the world. In a couple of years, you can bring the older kids in to teach the easy stuff and work as team leads in the kitchen. They get credit (work with school on this), maybe a little extra pay, and your work load goes down. I call this approach "constructive laziness."
This has been a great resource for me at my job:
Specifically pastry, but maybe good inspiration for other chefs.
Not a roll and not cheap at all, but it carries all my knives, utensils and lots of additional stuff I need at every kitche or event venue I work at. Easy to carry with the shoulder strap and even fits in my backpack because I commute by bike most of the time. I tried a lot over the years, and this one stuck.
Currently using the Noble (8 knife version) and it seems to get the job done pretty well. It’s made of a durable polyester fabric so it resists wear and tear as well as the occasional blade poke. It should be noted however that all your knives should also have knife guards, or better yet fully enclosed wooden sayas so the blades don’t knock against each other and cause chipping in transit. It’s also way cheaper than competitors with similar features and durability, like $30-40 USD.
One thing I keep in my chef's bag is Blood Stop both the granules and the bandages.
More so because injuries like this can make a mess in the kitchen, from the initial cut to the stopping of the blood.
Theres combinations. I upgraded from a small fanless toaster oven and a rotating pizza cooker to this and its been fucking life changing.
https://smile.amazon.com/gp/product/B07J2PWRFJ/
And its wound up replacing 90% of my full sized non-convection oven use as well.
Its not quite as quick or powerful as the smaller dedicated air fryer devices, but 15 minutes for crispy fries vs 40 minutes for not so crispy oven fries is a pretty big improvement. And 15 minutes for a frozen pizza vs 30 for the pizzazz...
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs https://www.amazon.ca/dp/0316118400/ref=cm_sw_r_apan_i_NBXYCWAMQ5CJBED1F6Q1
Gold gift for any cook that likes to experiment and not just cook by recipe if they don't have it already
This book is phenomenal. Friend got me it, it’s pretty much everything from tying your shoe to the most complex meals . It’ll help in every aspect , butchering meats, filleting fishes, stocks, soup, clarifying butter , how to make nice dishes and even really fancy dishes . It’s on sale right now and is a must have got everything you need in one book institut Paul book
Pastry recs - Frozen Desserts is excellent https://www.google.com/aclk?sa=L&ai=DChcSEwjHg5yH6I_3AhXAwsIEHcWKAusYABAFGgJwdg&ae=2&sig=AOD64_2UUvuMkdh280lLaIZoMIjbsaTh8g&ctype=5&q=&ved=2ahUKEwjy9o2H6I_3AhWqL30KHSdwAFUQwg96BAgBEAs&adurl=
The Little Black book of pastry chefs is good.
My highest pastry recommendation: It’s a good chunk of change but the publications I re-read and refer to the most are the “so good…magazines.” They have a lot of interviews and recipes from the best pastry chefs in the world and it’s much more cutting edge as far as techniques, plating, and ingredients. I love love love the ones I have bought and buy them whenever I have the money. https://www.amazon.com/So-Good-Magazine-July-2021/dp/B0997SNFTQ/ref=pd_aw_vtp_sccl_1/130-7391985-8838518?pd_rd_w=rEHCK&pf_rd_p=4ae5968a-8b0b-485b-a9f2-bb26d29b191b&pf_rd_r=9Y3F9TYCA51FJFAK83Z1&pd_rd_r=9edc76ec-8bd1-4ef6-85ab-629a900b5e...
How to Taste was written for this reason. Strong rec.
https://www.amazon.com/BIZOEPRO-Commercial-Restaurant-Stainless-Calculagraph/dp/B07Z88QNTS
there are many different models and brands out there that do exactly what you just described that you want
This just seems so excessively obsessive about something that requires a modicum of obsession. Don't use masking tape, use neat handwriting, make sure labels are dated correctly. If everyone's really having a hard time tearing tape in a tidy way, get tape that comes on a roll with a serrated cutter- like scotch tape does. We used to use Post-it Tape.
My reading would be the same: that water held within the rim of the lid would cool the pot down enough to make a difference. Therefore I think you don't need to worry about this, as you can (presumably) turn down the heat source at the bottom of the pot.
I know that it is common for some traditional Indian pots to have a lid with a rim that can have coals put on it to help cook the meal from above, or to have dough pressed around to seal it.
Images http://www.indian-handicrafts-exporters.com/hotelware/ceramic-handi.html
http://www.alibaba.com/product-detail/10pcs-stainless-steel-indian-cooking-pots_205103235.html
I've made lavender infused olive oil before too, really good with cheese and honey! I've got this bag, it's a really nice lavender
These fit my guards, I keep losing them also so I keep these in my junk drawer at home.
I don't know much about the ceramic coating but I'll mirror what /u/ballpein said above. You really only need one or two nonstick pans. I personally have a 10in frying pan and a cast iron pan that covers all my needs for nonstick. The nonstick coating on the pans can come off easily and ruin your pan, they can't really stand high heat (I've heard the coating can vaporize over a hot burner), and you can't really get a good crust on meats that you cook in them.
I'd look for a stainless steel set that has heavy tri-ply bottoms and then get an inexpensive nonstick skillet that you can replace when it wears out.
All-Clad is fantastic but expensive, Caphalon tri-ply is slightly cheaper but still good quality, America's test kitchen has recommended Tramontia's stuff in their podcast for entry level cookware, Costco's kirkland brand has a decent looking set for $169 and Cuisinart makes some good stuff too.
Project Gutenberg has a bunch also. And if you're feeling hardcore, there are some there in Latin even.
Can't link it inline because it has parentheses in the URL.. -_-
Ended up with this one:
Tribest Pro MJP-105 XL Professional Manual Juice Cold Press Juicer for Pomegranate & Citrus, One-Size, Purple https://www.amazon.com/dp/B097S5S8P4/ref=cm_sw_r_cp_api_glt_fabc_RDXPXENZ9ZRHS92PP5D6?_encoding=UTF8&psc=1
Only used it a year then closed the restaurant. It worked good, orangex was better but still a good option from everything I looked at.
Best of luck to you!
A few years go, I used to make the Japanese rolled egg omelettes in a restaurant and felt pretty confident making them using their iron skillet pan. I'm trying to make them at home now but using a copper pan since it's been highly rated.
https://mtckitchen.com/copper-tamagoyaki-pan-large-9-5-x-9-5/
https://www.amazon.com/Asahi-Cne117-Tamagoyaki-Professinal-Wooden/dp/B0009PNBMK/ref=sr\_1\_2?dchild=1&keywords=tamagoyaki+copper+pan&qid=1633285979&sr=8-2
However, I'm having SO much trouble with it - this is actually my second pan since I ruined the first one due to overheating. I've learned my lesson and now cooking at a much lower temp that I'm normally used to.
But even so, if I don't use enough oil, the egg will stick. But if I use even more oil (like constantly oiling and using a LOT more oil then normal) it feels like it barely helps. There's always one part that will stick and ruin the omelette flipping. But at the same time, if I let the egg sit longer before flipping, it'll start browning which isn't what I want - but honestly it'll stick anyway and ruin everything lol.
Am I missing something?
I think I'm about to give up and move to an iron pan, but it's not as easy to find. Oddly enough, the end result looks like shit, but the omelette ends up being the correct texture I'm looking for. No browning in the middle, when you bite into it - it's soft and the juiciness from the dashi explodes & melts in your mouth. But after the second or third flip, it just disintegrates... sadge.
When I was a kid I had 3 or 4 hours home alone after school everyday. I would skateboard everyday and was always hungry. Snacks and cold cereal were just not enough to keep up with my insane appetite.
I think I started with eggs. I could make eggs and toast by myself. I was in middle school I guess. By early high school I was eating even more. I found a cookbook with recipes I liked and started leaving shopping lists of ingredients. My parents liked it because it was cheaper to buy me chicken and pasta than cereal and chips. I learned to cook all My favorite foods and now 35 years later I feed thousands of people with my cooking.
Much later I learned that the chef who wrote that cookbook I first learned from was a pedo and the cover of the book is him with some little boys.
Here is the book I was talking about, it looks like maybe they changed the name for the newest editions, it was recommended to me by an old chef to fill in all the gaps I had from different on the job trainings; I have no culinary education myself besides what I grew up with or what I’ve picked up in restaurants over the last decade or so
It's not plastic but I'm a big fan of using Ball/Kerr/Mason jars with single piece lids. Very easy to sanitize, can fit a tbsp in then for easy access. Not great at stacking but still very functional. There are also the simple meal prep containers
We use Rubbermaid brilliance. Get them on Amazon. Rubbermaid brilliance
Can go in the dishwasher, clear, stackable, multiple sizes. Ground cloves will pit them though just FYI
Shoes for Crews Men's Freestyle II Non Slip Food Service Work Shoes https://www.amazon.com/dp/B072F4CMD2/ref=cm_sw_r_apan_glt_fabc_D1N3K87TJTW5EZ8DCSBJ?_encoding=UTF8&psc=1
Very comfortable shoe, the hipsters won't think they're cool but they are great shoes. I hate dansko/birks personally
Nah .fuck the rool to much pain is to big when you unrolle it ,if you have sheaths for your knifes drumsticks bag is the way to go .it's as big as a rool but way smaller and easy to use when opened . https://www.amazon.it/dp/B01MU0XOFW/ref=cm_sw_r_cp_apa_glt_i_8AF5JQS7RTW8939NQRVA?_encoding=UTF8&psc=1
Outside of a legit back brace, with your height you’ll need a taller table! However….Tape is good. It’s not suited for daily use (unless you have deep pockets) but on heavy days taping along the lines your muscles run is awesome. I haven’t used it in a work setting, but I used to cycle quite a bit, and it would fix my janky knees for a few days. Then another day with the tape.
an old book I picked up at a thriftstore:
you can find cheap versions online for $4.
It's an interesting book on all types of herbs, how to grow them, how to use them as well.
TACTICAL RESEARCH TR Men's Mini-Mil TR102 8" Minimalist Boot for Law Enforcement, EMS, and Security Personnel - Low Drop, Black Full-Grain Cattlehide Leather https://www.amazon.com/dp/B00ADV5K38/ref=cm_sw_r_cp_api_glt_fabc_2ARWB62MBMBE9YXY2ZFY
I bought this one on a whim year ago. Not the most robust or powerful in your budget, but it does well. It takes a bit longer, but it really does a good job getting my soups and purees the right consistency. I've done everything from soups to pastry doughs to pestos and smoothies. Works well as a processor as well, but I have to do it in pulses sometimes, depending on what's being processed. The three different sizes come in handy. The blades come right out and clean easily.
Hope that helps.
Really it's mega for basic knowledge
Thanks, this is helpful! Is this the book you are referencing?
https://www.amazon.co.uk/French-Pâtisserie-Techniques-Ferrandi-Culinary/dp/2080203185/ref=nodl_
Pack of 4 NonStick Molds Cannele From Bordeaux French Custard Coffee Cake Traditional Pastry - 2.3 Inches https://www.amazon.com/dp/B01ABXH17A/ref=cm_sw_r_cp_api_glt_fabc_89CM27MG9NTPNGFE79WN?_encoding=UTF8&psc=1
Here's what I was taking about or something like it, it's something that sits on the top of the range to heat the wok, they seem very hard to get in the USA https://www.amazon.co.uk/Electrolux-9441893287-Infinite-Wok/dp/B008Q7IXWG
Pot Rack Organizer-Adjustable 8+ Pots and Pans Oragnizer, Kitchen Counter and Cabinet Pot Lid Holder with 3 DIY Methods (6 Hooks Included) https://www.amazon.com/dp/B07VJMYQN8/ref=cm_sw_r_cp_api_glc_fabc_4XAaGbD9KD0GC?_encoding=UTF8&psc=1
People might judge me for this - Dexter S5198 8" x 3-1/4" Chinese Chefs Knife with Wooden Handle https://www.amazon.com/dp/B004NG9B52/ref=cm_sw_r_cp_api_glc_fabc_HlA9FbTGD3QDT
But it’s cheap, durable, and can handle a lot of different jobs. And I also use a cheap run-thru style knife sharpener. Sue me, but it gets the job done.
Forgot one.
Pickup Culinary Artistry or The Flavour Bible, pick an ingredient and go down a rabbit hole of flavours.
I have an enameled wok by Bodum called the “Chambord”- it has a really heavy base that is flat on the bottom but the inside is curved. I had never been able to get it hot enough when cooking on my gas stove, but recently I’ve been using an induction hot plate, and it’s a great combination! It heats up really fast and gets really hot. The heavy mass really makes a difference. The thing is really heavy, so you can’t toss it. It looks like that particular one might be discontinued but it looks available on Amazon and other places. This one looks pretty equivalent: https://www.amazon.com/Lodge-Pre-Seasoned-Flattened-Bottom-Sautees/dp/B00063RXQK/
I never thought I would be willing to give up gas cooking, but lately have been really won over by this crappy little hob I have, and can only imagine what a high quality appliance is capable of.
A seasoned carbon steel pan is durable aside from acid and slicker than snot! Matfer Bourgeat Black Steel Round Fry Pan, 11 7/8" https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_cp_api_glt_fabc_yLs2FbPHKPWDC?_encoding=UTF8&psc=1
This is what I use and I love it:
Wearwell 414.1516x3x5BK Ultrasoft Diamond-Plate Beveled Mat, Black 15/16-Inch by 3-by 5-Feet https://www.amazon.com/dp/B00065UGHG/ref=cm_sw_r_cp_api_glc_fabc_a8I0FbW5G3CM9?_encoding=UTF8&psc=1
Got a spinzall at the house. It fun to play with. Clarifying liquids, making butter, yogurt. Roto-vap would be fun but big $$$
Have you read becoming a chef?
https://www.amazon.com/Becoming-Chef-Andrew-Dornenburg/dp/0471152099
It might give some insight???
Oh and the no bullshit guide to succeeding in culinary school: https://www.amazon.com/No-Bullshit-Guide-Succeeding-Culinary-School/dp/1516866274/ref=mp_s_a_1_8?dchild=1&keywords=becoming+a+chef&qid=1604107384&sr=8-8
Tweezers. I don't use the tiny fine dining ones but 12" ones like this. They can fill in for tongs, a fork, a whisk, or chopsticks, and I keep them tucked on my chest with an apron for quick access. For turning things in a pan they are invaluable. When I don't have them I'm constantly reaching for them.
My Leatherman Wave multi tool. Need to break down boxes? Check
Corners on my hotel pan bashed up and not aligned? No problem.
Handles loosening up on my fridge? Sorted.
Putting veg away and need a knife to top some veg? No need to run out of the fridge.
Need to cut parchment paper on the fly? Yep.
Oven has a metal shard bur that my cloths are getting caught on? File sorts that out.
Need access to the dishwasher control box? Done.
Someone using the can opener? Takes me thirty seconds to open a can.
Can opener broken? I fix.
Sous vide bags?
Storage for my face mask when I don’t need it? Loop it around my sheath.
I used to use an Opinel but now I get way more use out of my leatherman.
Every cook should have a pocket knife.
There is one on amazon that makes 1.8 inch spheres. One reviewer says "2.0 out of 5 stars Balls are too small for desired effect."
https://www.amazon.com/gp/aw/d/B07J2LKBX8/
Amazon does have a one piece mold that makes .8 inch spheres. Someone said the can make gummies with them:
https://www.amazon.com/niceEshop-Trays-Silicon-Chocolate-Silicone/dp/B01MXYVT30/
someone DMed me this Imma try it out it may work https://www.amazon.com/gp/product/B07ZPPDV4L/ref=ox_sc_act_title_1?smid=AHTTQ0PYMNME7&almBrandId=VUZHIFdob2xlIEZvb2Rz&psc=1&fpw=alm
Ok. If that's the case, and depending on your budget, and depending on whether he regularly maintains his knives, I'd get him
- a 1000 grit stone as the best middle ground between taking too much metal and putting a fine edge on (I prefer the Naniwa Chosera old style with integrated plastic base) https://www.amazon.com/Chosera-000-Grit-Stone-Base/dp/B000CNOXGC/ref=sr_1_5?crid=1FVV8O1SQI6JJ&dchild=1&keywords=naniwa+chosera&qid=1602211710&sprefix=naniwa+%2Caps%2C192&sr=8-5
- a stone flattener for maintenance
If your budget allows:
- A 3000 grit stone
- A 400 grit stone, for those busted knives you need to bring back from the dead
Sharpening is a really personal preference. As i mentioned I have a 400/800/1000/3000. I usually start at 800 and work my way up to 3000 and finish with a strop. It also depends what your cutting - if he's breaking down chickens, the 400 may be handy to revive knives with dents, dings, etc. Now say he is typically cutting more vegetables and fish, and he's looking for razor sharp and precise, I'd say you swap the 3000 for the 5000 and maybe even tack on an 8000. It starts getting spendy though, so maybe 1-2 stones as a gift and if he digs it he can fill out the set (or there's always x-mas!)
Others will have their opinions and frankly there's no right answer, it somewhat comes down to the hardness of your knives and even your sharpening style/technique/type of edge you're looking for.
Anyway, good luck.
Really depends on the target audience and core objective.
I adore The Pastry Chef's Little Black Book because its restaurant scale recipes, assumes basic knowledge of fundamentals, and no nonsense procedures. It a book for chefs by chefs [baker's percentages and by weight] that is also accessible for knowledgable home bakers [also converted to volume.]
On the opposite end of the spectrum is Heston Blumenthal's Historic Heston which has insanely lavish illustrations, delivers context on each recipe starting with ones originating in 1390, and is basically a sweeping history of British food. Its a work of bloody art that can be read like a book and gives a glimpse into the special brand of crazy that is Blumenthal.
Also think cookbooks should take a page out of King Arthur Flour's online set up with their tips and trouble shooting. It reads a lot like my culinary school textbooks.
Some of the most successful cookbooks [esp. those aimed at home cooks] are coming out of Stonesong Press- Smitten Kitchen's collection, Lukas Volger's vegetarian ones, The Forest Feast books. They also did Angie Mar's Butcher + Beast.
props mate. i often see "pasta, everything from scratch" posts where they just mean they made the sauce. keep working on those noodles!
Did you cut them by hand? You should check out getting one of these pasta cutters. They're really easy to use and you'll get a great shape with them
Also on a side note if you don’t have it already buy Peru: the cookbook I worked at a restaurant that did a lot of South American type dishes and I loved making stuff from that book.
Consider using Resin. It's durable enough to be used as a countertop, and should stand up to frequent scrubbing.
Rose Levy Beranbaum has a series of excellent books, one of which is the Pie and Pastry Bible. Her techniques are food science based. The Baking Bible is another one.
I have a pair of Skechers and a pair of Nunn Bush. I find alternating two pairs makes both pairs last longer and reduces fungus and odor.
I’ve got a couple other nicer knives in my knife block and I try to use them all. I did a ton of research, got the whustof that Kenji recommends, got one with really high quality steel, etc. but the one I pull out most, especially for chopping vegetables, is the victorinix chef’s w granton. I have the 10” myself but here’s the 8:
Victorinox 8 Inch Swiss Classic Chef's Knife with Granton Blade https://www.amazon.com/dp/B005LRYJGI/
It’s a well designed workhorse. Comfortable and functional and cost efficient (although that particular amazon listing seems a bit on the pricey side).