The stereotypical chef beloved of TV, cartoons, and elsewhere is always pictured wearing a high white hat. A hat I can understand. But why s
Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of "reality", he said that fridges at his London restaurant are cleaned twice a d
In his answer to a question about nail biting, nicorellius referred to not wiping your hands with the "kitchen rag". I've never worked in a professional kitchen
I am currently studying commercial cookery and need to prepare a workflow plan for a practical assessment, I am wondering if anyone has a good workflow template
It is advised to pat a steak dry before frying. I've used paper towels in the past for this, but sometimes parts of them stick to meat. Now and then I've used a
When professional bakeries or companies such as Dunkin' Donuts or Panos create their dishes, how do they make sure the end product has the same look and taste a
I've tried everything to try and get soft professional cooking burger buns; Tons of recipes and emulsifiers (lecithin , Vitamin C, Improvers, Vital Wheat gluten
I watched some TV shows showing cooks working in their restaurants. I use measuring cups and spoons when cooking almost everything, but do not see any of the TV
I live for food and educating folks who are asking for help with kitchen stuff; I may not have the answers but I will certainly point them to
Is there some other path to becoming a professional chef? If I wanted to teach myself, what would that kind of "program" look like?
Quite often you see celebrity and professional chefs taste the meat or sauce from a dish that is clearly not fully cooked. Is there a different length of time y
It's fair to say most cookbooks are designed for the home cook. Not just in terms of quantities but also in terms of technique; it's very common to see recipes
It's fair to say most cookbooks are designed for the home cook. Not just in terms of quantities but also in terms of technique; it's very common to see recipes
At a restaurant, you frequently order starters and main courses simultaneously. In almost all restaurants I have visited, main courses come comfortably after
I always liked cooking as a hobby, however, I am sure that a professional chef that has been trained well has aquired many skills that are hard to learn for a l
Example: https://youtu.be/lVcTvHTn6Dw?t=325 This chef is very French, yet he talks about Fahrenheit. In France, which is in Europe, surely they use Celsius? He