text: Recent content by jimyra | ChefTalk
  Recent content by jimyra
  I brine for 10 days and have left in brine 15 days, no problem. ,
  Food Processor Not My First Choice But...
  I've been happy with my almost 40 year old cuisinart .
  If you don't use lard or shorting it's not southern. We use Crisco as my mother did. Grand parents used lard and my grandfather died in his nineties. He retired in his late eighties and walked four blocks back and fourth to work. He walked home for lunch likely for those wonderful green beans...
  Nutritional Values ~
  Chefs are required to learn and work for information about what they cook. When I started a book with tables was what we used. Smgchef found the source, why not hire someone to do your job for you.
  Ask you boss what he/she expects your labor cost to be. Also how to calculate that cost
  This forum is for pros, try food and cooking.
  Is it a rebate or kickback. I had vendors trying to give me cash discounts on orders. I made sure the owner was the only one getting any rebates.
  Ice in hotel pan, perforated hotel pan inside, poached eggs in pan. hotel pan with simmering water on stove, lift perforated pan with eggs drain place in simmering water for a minute or until heated. You can do four dozen eggs in 1-2 min.
  Gourmet burger food trailer
  What makes your burger gourmet? For the market you are targeting frozen fries would work better.
  Make your biscuits with lard and butter milk and they will hold up to the gravy.
  Pizza Sauce Packets
  I know of a couple of men that opened a pizza place in a southern market. They hired a chef that had trained in Naples, Italy. They bought a mixer, wood fired oven, proofing room and boxes, all from Naples. They had standard recipes and instructions. A young man asked me about working for...