- Producer17/11/2017"Love Mussel"My hand plunges into the frigid ice water causing goosebumps to erupt over my arm; I grasp a handful of the precious mollusks and place them into the large bowl next to me. The glistening shells are deceptively heavy with the promise of...
- Producer01/11/2017"Mise en Place", a State of MindThis article is revamped from the original that I posted on LinkedIn, March, 2014. I've quoted this kitchen term, "Mise en Place", in many of my posts and someone asked me the other day what the actual meaning of the term is. I will let the article...
Comments03/11/2017 #20 Wayne Yoshida@Randall Burns -- Excellent way to capture the definition and philosophy of chefs - not just "cooks." And as many of the comments say - this concept can apply to any profession.
When I was a kid and didn't know anything, I think Julia Child on her TV show used this phrase. I thought it was just a funny (French) way of saying "mess in place" - as in when cooking something, you are making a mess in the kitchen and you have to clean up when done.01/11/2017 #14 Harvey LloydAfter seared fresh sea scallop i had to replace the keyboard, i was drooling. Great piece and thoughts. You can't just do it. Can't speak from the kitchen, but in the tank and smoke stack lining business we were jammed between installers and pipefitters/ironworkers and testing. The way you insured materials were on time, loaded and offloaded kept the team moving with all personnel.
Many a time i would roll up on projects and the foreman got lazy and hadn't laid out his plan, so folks were standing around waiting for paint to dry and grass to grow. To the trailer for the long excuses and ass chewing.
The good ole days, relish them but glad they history. Next time you post with such details of scallops, add some video:)01/11/2017 #12 Pamela 🐝 WilliamsFor anyone working with data and doing analysis ther is one very strong 'mise in place' theory; "Crap in, crap out". Pay attention first to the data you're using or else! Your analysis and metrics are crap and hold no value. 75% data vetting, 24% building metrics, 1% presenting results = analyst's job01/11/2017 #5 Jim MurrayGreat piece @Randall Burns. To paraphrase Trump "Who knew that cheffing (my word), could be so complicated". I think the people that excel in any business or craft are the ones who have a mise en place. I have written several pieces about that and always encourage everyone to figure what kind of whatever they are before heading down the road. The rest will come to you on the trip. And accumulating knowledge will be easier because your mise en place helps you eliminate a lot of the useless and pointless stuff.
- Producer22/10/2017BEER!It was pointed out to me the other day by a friend that all, (and really ALL), of my articles/posts/buzzes, regardless of topic, content or theme, have one common thread; they all mention beer, in one reference or another. I had never noticed...
Comments26/10/2017 #32 Randall BurnsHaHa! @Cyndi wilkins Thank you for the feedback. In my never ending quest to learn and discover more about beer I have yet to find a time, place, or recipe where beer is inappropriate. If you happen to come across such a circumstance I would appreciate a "heads up". :-)23/10/2017 #28 Franci🐝Eugenia Hoffman, beBee Brand AmbassadorBeer is becoming more sophisticated with so many varieties to choose from. I enjoy beer more so than I used to and like to try the new flavors. I like this - "Cenosillicaphobia is the fear of an empty beer glass." I have several friends that have this fear. LOL 🍺🍺23/10/2017 #26 Nathaniel Schooler 🛩 Brand MarketerHey @Randall Burns pleased to meet you thanks for the introduction @stephan metral 🐝 Innovative Brand Ambassador I use my wine tasting knowledge to have fun with beer, certainly we should chat re a tasting once we find a brewer that has been available here and where you are!! #1823/10/2017 #21 Wayne YoshidaThanks for the nod, @Randall Burns - and yes, I often use beer in BBQ-ing. There's Beer Can Chicken - wonderful technique, and enables the cook to drink a half beer for each bird, beer mop sauce and of course, the cook's privilege of having anyone fetch a beer while basting or checking what's cookin'
Here's one of my favorite beer commercials. I wanted to include this in my natural gas training sessions for work, but some people got offended. . . but why? "It's natural"
https://www.youtube.com/watch?v=HMcm98K-FTU23/10/2017 #20 Kevin PashukA fine ode to the ale Randall. As a fellow Canadian, I have an innate, some would say genetic appreciation for the stuff. I do find as I age, my tastes have changed. I now prefer my beer 'before' it goes through the horse, which describes much of the slop that tries to pass itself off.23/10/2017 #19 Harvey LloydThe beer commercials are my favorite. The brew is tied to your manhood, American Flag or your prestige in drinkership. A few grains some yeast and a can and all of a sudden we have the most interesting man alive. SO the way i figure it, within advertising, I:
Need to drink budweiser at the hoedown;
Slap on some AXE
Put on my 300 dollar jeans
Hire three bodyguards to keep the women back as i enter.
Don't ask how i know this really isn't true.
Great post and thoughts on how beer saved the world. Beer is becoming quite sophisticated.23/10/2017 #17 Randall Burns#13 That's great @Pamela 🐝 Williams, Yes it is a world of difference from a generic bottle/can to a craft/micro brew, and they offer an amazing wide variety. Many of the brew pubs will offer a "tasting" of anywhere from 4 to 8 of their beers, very small samples, (that you generally taste light to dark), so that you can find the one that really suits you, then order a pint of that. I've known many people that said they didn't like beer but quickly change their minds when they find the right craft beer. Cheers!
- Producer11/10/2017Mentoring; A "Keystone" in the life of a Cook(Kitchen @ "Viaduct Central", Auckland, New Zealand, 1999) The “philosophy” of Mentoring can be applied to any profession, and to life in general; we all have Mentors and by the same token we are all...
Comments13/10/2017 #18 Ali 🐝 Anani, Brand Ambassador @beBee"Mentoring is a lifelong process, particularly in the kitchen, never-ending". Absolutely and zI may add that creativity in the kitchen is endless and has led to many great discoveries. Now the metaphor is extended beautifully to mentoring with great examples. A must read buzz12/10/2017 #12 Gert Scholtz@Randall Burns A super article Randall with an inside look into operations of a restaurant kitchen, I never knew about. I think you summarised it perfectly with: "Mentoring is the "art" of training someone to achieve higher levels of performance, the ability to train them to deal/cope with more responsibility and expectations while teaching a wide range of knowledge."12/10/2017 #10 Randall Burns#6 HaHa! Thanks for that @Harvey Lloyd I'm just glad I didn't offend you. :-) I'm very familiar with the industrial shutdowns you are referring to as I'm presently working at a Lodge in the Alberta Oilsands where the major producers here have shutdowns regularly and yes it is BIG money. That is high stress and adrenaline in it's own right.12/10/2017 #9 Puneet SrivastavaVery nice sharing @Randall Burns. So many experiences. Amazing. I am sure you have helped a lot of people. Good wishes. Look to read more of your write-ups. I love cooking. Do it daily for self and kid plus family. Also try teach 3 things. Grow food. Cook food, Serve food. If you want to be a better human being. Best wishes once again.12/10/2017 #6 Harvey LloydI dont work well with others in those environments is probably better stated. @Randall Burns
Mine was not kitchens but large industrial shutdowns where you had 72 hours to complete two weeks worth of work.
Coordinating, setting up and keeping shifts moving smoothly was my game.
I was not well liked but we got lots of work because we met schedule. Which each hour shutdown is worth hundreds of thousands.
In my youth i enjoyed myopic focus on schedule, people and equipment but glad that stage of life is over.
Doing it every night would be crazy. My hat is off to you and those that make a kitchen work.
Thanks for the opportunity to participate at the guinea pig level and the mention and link.12/10/2017 #5 Irene 🐝 Rodriguez EscolarHigh energy? High stress? Adrenaline rush? Yes indeed! It is the same for every station in the kitchen, including the dishwasher, (An integral and very important part of the team); every station must be “on top of their game” and work together with every other station.
I always say that the work in a restaurant is the best school of customer service. If you can overcome that stress.
It is a team work always, kitchen is nothing more than waiter or that cleaning, waiter is nothing more than cleaning or cooking, the worst thing is to see how they fight and you as cleaning is not appreciated. I have always liked the kitchen, the waitress work too, I like customer service, although I have almost always been dedicated to cleanliness.
There is no one else, we work to serve the clientele and the three areas should be as one (I continue reading ...)11/10/2017 #2 Paul "Pablo" CroubalianThe Foodservice Industry embraces mentorship like no one else. It's equally satisfying for the mentor as the mentee (Is that a word? We just use "chef" and "stagaire"). A stage is French for internship. There's a strong competition for internships with grads of my alma mater (who shall never be mentioned).
I've had many, but one really stands out. She was an at-risk youth who cleaned up after serious drug abuse. She was 19 but only half-way through high school at a special-needs school near my restaurant. Her counselor approached me for an internship. I had 49 applications for the three internships I had available, but I agreed to meet her anyway. It was more out of politeness to the counselor (a regular at the restaurant).
To this day, I don't know what possessed me to accept her. I'm so glad I did. She claimed she loved to cook, but cooking and professional cooking are distant relatives at best. She took to it like a duckling to water. Within a few short weeks, she prepped as fast as I did. She also scaled dough much, much faster than I did.
She kept a level head. Once, a supplier goofed. We had no chocolate for croissant au chocolat (an all-butter croissant stuffed with 60g of couverture semi-sweet chocolate.) I went to a friend's shop to borrow some. On my return, I found her baking croissants that she stuffed with a butterscotchy thing of her own invention. Croissant au Caramel were born and proved very popular.
I got her a scholarship at my school. She graduated second in her class last Spring.
She started as a sous straight out of school. She took over the kitchen in September. If I still had the restaurant, I'd consider passing her the reins
Maybe she'll be the next Escoffier. I can say with pride that the student surpassed the teacher.
- Producer09/09/2017“Holy Jumpin’ Jehoshaphat Hot Peppers!-This Year’s Harvest”I’ve been growing my own hot peppers for a few years now and usually yield enough that once dried last me through the winter until the following year’s crop. I always grow Habaneros, Scotch Bonnets, Ghost, and Jalapenos, last year I added Burning...
Comments11/09/2017 #27 Randall Burns#22 Oh Boy! @Wayne Yoshida, yup, even on the "mild side" the capsaicin oil is still strong, will stick to your skin and definitely agitate any "sensitive" areas. In the Caribbean we always had Aloe Vera plants around and that is something that will help soothe to a degree, but gloves are definitely the best approach.11/09/2017 #22 Wayne YoshidaExcellent timing on this, @Randall Burns -- a co-worker and I discussed peppers just last week, when I made some Armadillo Eggs with some mild Anaheim chilies and some salsa with some Hatch chile peppers. I thought they were on the mild side, so I didn't prep with gloves on. But then I had to use the bathroom. Arg.
I saved the seeds, I may plant some in my back yard.
Thanks for the tip on the taste test. I thought there was a rule for peppers -- if they are pointed, they are "hot" - if they are round, they are mild. But I find this is not the case.11/09/2017 #19 Lisa 🐝 GallagherCarolina Reaper- "WTF, OMG call 9-1-1" I'd probably be dead before they arrived. I'm a green/red/yellow pepper kind of gal with a hint of Jalapeno on occasion. The Peter Pepper, well I bet that has many uses? ;-) I laughed when I saw that, never hear of or saw a Peter Pepper, I can see where they got their name ha ha. Nice garden @Randall Burns!09/09/2017 #15 Yolanda Ávila MárquezWow ....A really complete buzz.
I only use chili to make guacamole and very carefully!
I really do not tolerate the spicy taste but I like to add some white pepper to my meals when cooking.
By the way, autumn is the season of spicy taste (pungent) according to traditional Chinese medicine.
- Producer24/08/2017Rosas de alcachofa rellenas de jamón con salsa fría de cabrales¿Has preparado alguna vez rosas de alcachofas rellenas? He querido hacer esta receta de rosas de alcachofas, rellenas de jamón con salsa fría de cabrales, como una idea original que podemos presentar a nuestros invitados y que, aunque puede parecer...
Comments24/08/2017 #10 Alberto 🐝 de la Torre#9 Hola Leonor, es verdad que el queso de Cabrales tiene un sabor fuerte, en eso estamos de acuerdo, pero recuerda que el queso no es puro. Es una salsa fría de Cabrales, por lo cual es muy suave. No tiene esa intensidad que podría hacer lo que comentas, enmascarar el sabor de la alcachofa y el jamón. Te aseguro que es una receta que funciona perfectamente y está muy equilibrada. Gracias por tu comentario. ;)
- Producer19/08/2017For Renée: Yellowfin Tuna BurgersRenée 🐝 Cormier recently posted a picture of her supper. It looked yummy. That's it in the bottom left of the header image. You can find it here.Renée also tagged me and asked what I thought of it Calorie-wise.It well illustrates some misconceptions...
- Producer18/08/2017Doing the Shrimp Gumbo Mambo, Big Easy-styleIt's a blah day here in Montreal. It's cold, blustery, and wet. It would be a half-decent November 18th, but it's August 18th.August 18th has no business having this kind of weather.The dark weather darkened my mood. I'm in need of a pick-me-up. My...
Comments21/08/2017 #21 Paul "Pablo" CroubalianI updated this post to include a link to a Recipe Resizer function. It's behind a members-only wall, but membership is free. Please refer to the Update.
https://www.mytweetpack.com/members/food/resizer.php?id=d1f518c0c673c8cbc7257a88bf66e6db20/08/2017 #15 Pamela 🐝 Williamsthank you, thank you for the zucchini suggestion. The only okra I'll eat is fried and even then it has to be fried until the okra is unrecognizable, so what's the use? I love gumbo with the exception of that one ingredient but it seemed to be blasphemy to make it without, you know, considering it's original name means gumbo!19/08/2017 #14 Paul "Pablo" Croubalian#10 I live in a two-tiered household, @🐝 Fatima G. Williams. I love spicy, but not mind-blowing spicy. My wife can't eat spicy at all. Any normally spicy recipe gets prepared in a mild version here. Then I add my spicy stuff at service.
There's no reason to make multiple meals.19/08/2017 #11 Lisa 🐝 GallagherOh does this sound good @Paul "Pablo" Croubalian!! Book marking this. I can't believe how cold it was in Montreal yesterday. We haven't had a cold spell in weeks. I thought maybe you were getting similar weather to ours. It's been like the south here without the luxury of being near the Ocean. Thanks for sharing this recipe and I will try to send our weather your way ;-)
- Producer10/08/2017Chef's unDiet: Lo-Cal Lahmajoun a.k.a Armenian PizzaLahmajoun, a.k.a. Armenian Pizza has its origins lost in antiquity. The earliest references I can find date back about 4,000 years. It was popular in Jerusalem centuries before the birth of Christ. I'm sure both Jesus Christ and Mohammed ate...
- Producer03/08/2017“Political Correctness” in a Professional KitchenWarning/Disclaimer; This article is NOT Politically Correct, (by today’s standards), there is very colorful language, off-color humor, and general teasing across a broad spectrum so if you’re a S.N.A.G., (Sensitive New Age Guy), a...
Comments07/08/2017 #35 Aaron 🐝 Skogen@Randall Burns, I'll come chop onions in your kitchen anytime. Word of warning though, if you ask me chop the all-purpose flour, I might respond with a volley from the salad shooter, and remind that other newb grunt that the fillet knife is the one with the 90 degree edge cut off at 45 degrees. . .06/08/2017 #34 Randall Burns#33 Actually @Ken Boddie the little bits aren't too bad but the big chunks are difficult and they're not just a "little bit hard" but very hard. I did actually make a real "Chocolate Moose" once, it was a chocolate sculpture for a Game buffet, I'll have to see if I can find pictures...05/08/2017 #29 Nicole ChardenetPolitically incorrect commentary, Part Deux...
One night after work we brought beer into the office and the boss told a hilarious story about his brother-in-law who would take ANY dare and once accepted a dare to stick his ding-dong in an electric fan (yes, it was on at the time :) ) Apparently it ended in a highly bruised wee-wee and a huge amount of laughter from the staff. (Said BIL showed up a few months later and everyone went, "Hey, we know who you are! You're the guy who stuck his dick in a fan!" He was ready to kill our boss. :)
Oh yeah, the guys always got me to sing happy birthday to them in a Marilyn Monroe voice (it got to be A Thing after the first time) and once I did it over the office PA system. Oh, and we had a running joke about a senior network engineer being a pedophile (he wasn't, but that didn't stop us from saying it all the time, not even after he became our boss).
So, we were probably just as bad as you cocky cooks and shameful chefs, maybe even worse!
You can take the American out of America but you can never take America out of the American.
And if you don't like it, you can all go fuck yourselves :)05/08/2017 #28 Nicole ChardenetI will have to try and post this comment in two parts because I keep getting a beBee message saying a message should be 1-2000 characters. I don't think mine is that long but maybe they count differently in Brazil :)
Well that was SOME article, Randall! But don't hold back...how do you REALLY feel about political correctness??? LOL
Living as I do in the heart of The P.C. Beast in Toronto, and being coming not only from the largely politically incorrect United States and the hideously, grievously, hopelessly politically incorrect IT industry (25 years now), I can laugh with you and pretty much agree with you and remember fondly one of the best jobs I ever had working for a small VAR (Value Added Reseller) of computers & networks in Hartford, CT.
It was THE most politically incorrect office I've ever worked in. But, we were a really tight team who got along really well and no one was a tightass. The shit we used to say to each other...and pull. We flirted with each other, told horrible stories that would have given the HR department many, many Maalox moments had we had an HR department (or any Maalox), and then there were the silly jokes we played on each other. Like sending the President home to his Boston office with a Depends pad snuck into his hard drive box, which apparently he opened in front of a customer and then snorted, "Those guuuuys!!!" (Some of us guuuuuuys were women :) )
to be continued...04/08/2017 #24 Numo QuestWow!!!! Hilarious. It's like people calling the 'Discrimination card' without them realizing they simply exist because of natural discrimination or those constant wave the 'Racist' flag, not understanding there is only ONE Race, 'Homo Sapiens', the world is getting more and more illiterate and ridiculous. Well Put Randal, many thanks. René C04/08/2017 #23 Lisa 🐝 GallagherOMG I couldn't stop laughing. I love your raw candor @Randall Burns. People use the F bomb more than they'd admit. As long as it not being used in a crude manner who cares?!! I once read an article this past year stating that people who use the F bomb during conversation tend to be of higher intelligence. I must have a pretty high IQ then - oh and you too LOL! People would be surprised how many Health Care Professionals that work with patients use the F bomb when away from the patients. Many off color jokes too because humor is necessary when you work in a profession that can have more down days than up and is very serious. I would imagine the stress of the kitchen could do the same on another level as you described quite well above.
For the record, I've never eaten cock before... not to my knowledge and for those that just read this, get your head out of the gutter haha.04/08/2017 #22 Randall Burns#14 HaHa @xx xx I would have to say that is your prerogative to have your opinion, it is my choice as to whether I would allow you to have that much power over me to actually offend me. Kind of hard to have a debate, and be at a disadvantage, if I was that fickle. :-)
- Producer20/07/2017Fill Up not Fill OUT: Low Cal Lasagna WITH Pasta for WayneA little bit ago, I wrote a post/recipe about Mediterranean Pasta with Seafood. In the comments, Wayne Yoshida said he makes lasagna without pasta. He subs sliced zucchini for the pasta sheets. That got me to thinking. Lasagna just isn't lasagna...
- Producer18/07/2017How to: Mediterranean Pasta Chock Full o'SeafoodI'm coming up for air. Phew! The last few months have been a whirlwind. I need a break, but, I have to be honest. I don't know how.The second test book in the Lost In Amazon series is ready for publication. There's still some back-end, web-support...
Comments19/07/2017 #15 Randall BurnsGreat recipe @Paul "Pablo" Croubalian and yes I need to come up for air as well and pass on some recipes to you, extremely busy at work at the moment. I agree with you in that there are no "bad" foods, we all have choices, as reflected in your book, (which I'm still reading), it is a very good read, logical and straightforward.
I will expand on this comment later...19/07/2017 #6 Paul "Pablo" Croubalian#5 Re: Olives.... Sure, if you don't care for olives. The olives give 100 Calories to the recipe. The Shrimps and Scallops give 142 each. You could dump the olives and add 150g of shrimps, scallops, or a combo of both. Just bear in mind that SEA scallops have less Calories than BAY scallops. Cut BAY by 10%
Heck, If you don't like olives and feta, wipe them both out and double the seafood.
FYI: There are no "bad" foods. There are no "miracle" foods. There are no "negative Calorie" foods. There are only choices. Some choices are better than others. Cut out a food group and you will end up binging on it sooner or later.
Since I have plenty of willpower but no won't power, I need the biggest portions possible. Who the F! can eat 3 chips or 56g of steak???
RE: Recipes... The goal is to have 200 ready to go. That will take time (@Randall Burns ?) I'll post a few here.
If anyone wants the advance version of the book/method message me with your email19/07/2017 #5 Wayne YoshidaVery awesome, @Paul "Pablo" Croubalian -- glad you are coming up for air.
I like the portions for 4 - it's great for single people, cooking for 2 is not that great, because I tend to lean towards larger portions. Hence my weight problem.
1) If I were to delete the olives (fats) - can I increase the amount of scallops, shrimp or cheese? You know, exchange one bad item for another bad item.
2) Can we look forward to the over 50 recipes in a series of posts from you?
3) And - Big thanks for teaching us how to covert "bad" dishes into "about" (better, good for us) dishes. I see what you are doing. I have done something like this before, like making a lasagna using thinly sliced zucchini squash instead of pasta, deleting the meats and putting in chopped spinach and more spices and garlic and using a marinara sauce instead of the usual meat sauce.
And - Thanks @John White, MBA for the heads-up!
- 07/06/2017I have a friend who is Vegan so I am trying to learn to cook Vegan.
It's not so hard (not)How to Swap This for That to make it Vegan • it doesn't taste like chickenitdoesnttastelikechicken.com How to swap this for that to make it vegan! The ultimate substitution guide to make dairy-free, meat-free, and egg-free cooking and eating...
Comments16/06/2017 #3 Randall BurnsWhat's really nice @Louise Smith , and I do this with other recipes, especially cold ones, (like Caesar dressing, gaspacho, etc.), is to roast the garlic first. Roast the whole bulb, in the skin, (400 degree oven, drizzled with EVOO and salt), until soft, about 10 minutes. You have to double the amount of garlic but the flavor is deeper, more mellow, etc.
- 29/03/2017"Stress!" The dynamics in a professional kitchenwww.bebee.com “…Fear is the mind killer…” (Frank Herbert, “Dune”, excerpt from the “Litany against Fear”) “The Dream” “The sweat is pouring off of me, stinging...
- Producer25/03/2017"Zen and the Art of "Bomber" Cleaning"I leave “the line”, the peak of service is over, and the adrenaline is still coursing through my veins. It is loud, the “hum” of the kitchen, pans hitting the stove, oven doors opening and closing, buzzers and timers chiming away, the fryers loud...
Comments29/03/2017 #4 Randall Burns#3 LMAO! @Dean Owen , well I am working on something, actually have quite a bit written. I love the title that you propose and will credit you if I use it. I will have something coming up soon in the same vein as Bourdain's writing, will let you know when I post it. Here's a very short read that will give you an insight as to my perspective of Anthony Bourdain;
Thanks for stopping in and commenting, I appreciate it25/03/2017 #1 Ken BoddieAfter-service wash and scrub, uniquely described as an enlightening experience. Scouring, rubbing and wiping down those Behemoth Bombers sounds like the Battle of the Somme is replayed every night, Randall. Never will I again complain about doing the washing up ..... until next time I leave my wallet at home, that is. 👨🏻🍳
- Producer13/03/2017How to Make Great Tasting Pizza in Under 10 minutes (sort of)Wayne Yoshida and Lisa Gallagher both asked for my Indestructible Pizza Dough recipe. I call it indestructible because it's nearly impossible to goof it up. It can also handle freezing cooked or not.Pizzas fall into two groupsThere are the...
Comments14/03/2017 #10 Paul "Pablo" Croubalian#9 ?? diagnosed celiac? When I had my bakery, I had a ton of customers who thought they were gluten-intolerant, but had no issues with my strong doughs.
I assume it was more an intolerance to the unfermented dough that is so common today.
I can send you recipes for preferment or poolish-based dough in you want to give it a shot. Just let me know what qty to make the recipe for.14/03/2017 #7 Paul "Pablo" Croubalian#6 Yes, you can let this dough sit for quite a while in the fridge. Let's say a max of five days.
Used as a bread dough, the texture is slightly dense but fluffy on the inside, crispy on the outside. I use it for sausages and pulled pork. The crispiness holds in the juices long enough for the insides to absorb them14/03/2017 #6 Renée 🐝 CormierI love making bread by hand. I find the whole process to be really relaxing and pleasurable. I love kneading the dough, watching the yeast bubble up before I add it to the flour, waiting for the dough to rise... all of it. If anyone ever bought me a bread maker, I'd never use it. All the fun is in the process. Now here's my question: Can you let this dough rise in the fridge for a few days? Also, what is the texture of the bread?
- Producer02/03/2017Yes, Crazy-Hot Melissa, Here's How To Make BreadAfter a heavy post like "Get a GREP," I thought it would be nice to lighten things up a little.For those of you who don't know, I went to Culinary School for both Professional Cooking and Pastry. It was a bucket-list thing, but I did open and sell a...
Comments04/03/2017 #27 Paul "Pablo" Croubalian#26 It all depends on my mood. Sometimes I like a cracker with marinara and fresh mozz. Sometimes, I like to use a focaccia dough that has a crispy bottom with an inch-high, bubbled doughy part. Usually, I just go with the middle of the road.
I also experimented with unsweetened puff pastry as a pizza crust. Didn't come out as good as I thought it would (i.e. crap)04/03/2017 #26 Wayne Yoshida#25 Excellent tips - thanks! Sounds like a new Buzz idea, I think. Pizza dough, Pizza toppings, Pizza construction. My criteria for pizza is the crust and the sauce, so we are pretty close on how it should be done. I am not a fan of the "cracker-thin" crusts, but also not a fan of the "deep dish" -- something in-between is what I like. Crunchy, a little chewy, but not "rubbery." And for me, the sauce has to be on the sweet side, not the "acid" side. IMHO. . . . pizza means a lot to a lot of people. Even if it is not "true Italian pizza."04/03/2017 #25 Paul "Pablo" Croubalian#24 No worries, my friend.
BTW there are two main types of pizza: dough and topping. My preference is for the latter. Dough pizzas are, to me, just flat bread scantily topped. The dough must carry the flavor profile. I'm not a fan.
I prefer a neutral dough with lots of chunky, flavorful toppings.
A caveat: Most pizzas are over-sauced, even those from pizzerias. That makes the toppings float and slide off. Think of the sauce as glue to hold down the toppings and you'll do fine. When sauced, you should still see quite a bit of dough through the sauce.
Because the sauce is so lightly used, it needs to be much more potently flavored. If it's good on pasta, it's too weak. Kick it up three or four seasoning notches for pizza.04/03/2017 #24 Wayne Yoshida#23 Thanks Paul. My uncle wasn't like that, he was pretty proud of his creative cooking skills. But glad to trigger that memory about my "Uncle Indian." I might have to share the story about him, he was an interesting guy.
Thanks for the comment about freezing the dough. I am ordering a scale for measuring, I need to try my hand at bread and pizza dough.
And yes, I did have pizza for dinner last night. A new place near my home. . . . not sure if I will go back there again.. . more motivation for making my own dough.04/03/2017 #22 Wayne Yoshida@Paul "Pablo" Croubalian - I'm losing sleep tonight because I thought about my comment. I didn't mean to insult you by adding the thing about frozen dough. I should know better. One of my uncles (passed away many years ago) was a master chef. He would win amazing awards in food competitions. He would always complain and comment about those awards banquets. He'd say something like, "They served us canned string beans over there" and things like that.
Do keep sharing your professional secrets, recipes and stories - like the cake mix story - it's great insight for use non-commercial cookers and hackers out here.04/03/2017 #21 Lisa 🐝 Gallagher#8 Thanks @Paul "Pablo" Croubalian, that's good to know it just takes longer. I'm not a big fan of the bread maker either because I've been looking at really cool recipes and I don't think the bread maker would have the same effect. It's a lot of work to make bread!03/03/2017 #14 Wayne YoshidaThanks @Lisa 🐝 Gallagher for sharing this - and your baking story.
@Paul "Pablo" Croubalian - I love this story, thanks for that. Now I have a pizza craving, too.
There is another option for "the rest of us" -- frozen bread dough. A typical brand in the USA (or at least Calif) is Bridgford.
They have been around since - forever. Makes great cinnamon rolls. . . I used it to make this stromboli, although it needs more experimenting:
https://www.bebee.com/producer/@wayne-yoshida/it-s-a-grill-an-oven-a-smoker-the-big-green-egg03/03/2017 #11 Paul "Pablo" Croubalian#10 LOL, here we're the complete opposite. We may order pizza once or twice a month (if that.) Even then I complain that it isn't as good as mine.
I work at home and my office is a few steps from the kitchen. Right now, there's a huge batch of double-meat spaghetti sauce simmering away. I'll add a couple of packages of 'shrooms in about an hour.
I think I'll make up a batch of pizza dough on my next break. You made me crave pizza, Todd.03/03/2017 #10 Todd JonesInteresting post, Paul. I had never realized the considerable amount of chemistry that goes into baking. Here at the Jones homestead, we do not maintain the wherewithal to cook, let alone bake, anything that doesn't come in a box. Even then, our efforts are dubious. My wife thinks that the plastic wrap on frozen pizzas are intended to be a chewy glaze. Which would be fine, except the cardboard on the bottom of the pizza tends to burst into flames around 414 degrees, rendering the entire affair inedible. Cookbooks in our kitchen have been replaced by takeout menus.03/03/2017 #8 Paul "Pablo" Croubalian#5 Oops, I missed your question the first time around, @Lisa 🐝 Gallagher. To answer about rising: Dough doesn't really care. It will rise faster in warmth but it will rise even in a fridge. It just takes a long time.
If you're in a rush, and your kitchen is coldish, pop the container in a cold oven and turn on the light. It's not a bad idea to set your cooking thermometer to 108F. Turn the light off if it beeps, set the thermometer to 100F. Turn the light back on, etc. (When I do this, I keep two probes in the oven, one at each temperature)03/03/2017 #7 Paul "Pablo" Croubalian#3 No judgment. A mix is just dry stuff with stabilizers and preservatives. DIY mixes can skip the stabilizers and preservatives.
Sometimes it's a lot more convenient. DIRTY LITTLE SECRET: In the bakery, we actually used Duncan Hines Vanilla and Devil's Food cake mixes instead of Vanilla/Chocolate Genoise. Nobody ever noticed, and we even won awards. Bakeries can buy the mixes in 20Kg bags
We made our own croissants (only 3 in Montreal did at the time) and puff pastry, but we used cake mix LOL
Your comment reminded me of something, Sandra. In the bakery, I used to premix dry ingredients. More accurately, the most junior intern would. Then we packaged in plastic bags and sold it at a 500% mark-up (ingredient cost). We would sell 30kg a week of that stuff. We also sold about 20Kg of pancake mix every week.
Sometimes I felt like a drug dealer selling all those little bags of white powder. Hummm, Breaking Bad Pastry Edition?
- 05/02/2017Great read by my friend and ex Military VeteranJeffcamp – IS GOAT BEEF?rebrand.ly
- Producer02/02/2017Hungry? What Foods Will Truly Offer Strength And SatisfactionFans of the cartoon character Popeye the Sailor Man will fondly remember that Popeye was always able to defeat his adversaries, no matter how big and strong they were, after eating a can of spinach. Granted, a can of spinach does not endow anyone...
- Producer25/01/2017Blini ala Boria This is my interpretation of a Russian classic ~ and makes fans whenever it appears upon plates. Blini are the traditional Russian pancake. I say pancake - they are more like a crepe - infact - if you can make crepes- you can do this with ease....
Comments27/03/2017 #2 David NobleWoah, these blinis are a million miles from the ones I make. Mine are always made with buckwheat flour and I fold in beaten egg whites just before cooking so they get the fluffy "height" I demand from such a thing. Plus they're always savory - smoked salmon, caviar and a dill spiked creme freche topping if you please!26/01/2017 #1 Dean OwenI love blini. Here is a tip when using a gas hob, and this works for crepes, pancakes, hotcakes (A Japanese pancake that is usually two or three inches thick) and blini. Have a wet tea towel ready next to the pan. Heat up the pan. Once the pan is hot, rest it on the wet towel for a couple of seconds. Then back to the heat and pour the batter. This will help for an even distribution of heat and blini with a consistent colour.
Cooking for Men and other Culinary-Challenged People~ 100 buzzes
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Here, I will post articles on cooking, easily, simply, and deliciously. Yes, I will include recipes. Think of it as Your Kitchen Survival Guide.
Feel free to ask questions or suggest posts. Please do not use this Hive to publicize or otherwise promote posts. Any such will be deleted.
If you would like to contribute to the Hive, just message me.