Hello From NC

9 posts / 0 new
Last post
Anonymous's picture
Anonymous
Hello From NC

Greetings
Just a quick "hello" I'm so happy I found the podcast and this website a couple months ago it really helped me get my passion for cooking back. I spent 10 years as kitchen manager at my last job and it had me pretty burnt out and thinking I wanted to get out of the industry. Good news is I start a new Kitchen Manager job in 2 weeks I can't wait to see what the future holds at the new restaurant an Irish Pub which will be a nice change from the Coastal Maine Seafood restaurants I've been cooking in for the last 16 years. I'm excited to learn from everyone here and to find people with similar passion and interest in great food!

Seth

jacob burton's picture
jacob burton
Offline
Joined: 2015-05-25 20:37

Hey Seth, welcome to Stella Culinary!

This industry can get the best of you sometimes, but it's always important to try and remember why you fell in love with cooking in the first place. A change of venue can do wonders, as well as networking with like minded people who are passionate about food and fight the same battles you do. You've come to the right place.

Good luck with the new gig and please keep us up to date.

Jacob

Jacobite's picture
Jacobite
Offline
Joined: 2011-06-20 19:10

G'day Seth. Nice to hear from you.

Jacobite's picture
Jacobite
Offline
Joined: 2011-06-20 19:10

G'day Seth. Nice to meet you.

Anonymous's picture
chefsprocket

Thanks guys very glad to be here!

Zalbar's picture
Zalbar
Offline
Joined: 2011-05-16 06:20

hey Seth, good to meet you. Hope to hear some fun stories soon!

Anonymous's picture
Wisconsin Limey

Sprockets was a great skit on SNL.  welcome!

http://www.youtube.com/watch?v=QHZR9SA5pOg

Anonymous's picture
chefsprocket

Thanks Zalbar this Industry sure is a breeding ground for crazy stories never a dull moment!
LOL Limey I had forgotten about that! One of my old food service reps started calling me that several years ago and it just kinda stuck!

labradors's picture
labradors
Offline
Joined: 2011-05-16 04:52

@Limey: Land shark.

Newest Forum Topics

Hi Chef Jacob,

I'm thinking of trying to make a more flavorful, more tangy starter. 

I'm thinking of using Bread flour, WW flour and some Rye flour... 50/25/25% - 100% hydration. 

Does that mix seem correct to you. I figured I would start it at room temperature and then after it gets active I would move it to the fridge to get more acidic acid in it. Am I on the right track? Is that too much Rye flour? 

Thanks for your input/help...

Wartface

 

 

 

 

Comments: 0

Hi Chef Jacob,

If you would, please look over my shoulder and see if you can see any really big mistakes. Thanks!

I want to make a carbonated CO2 distilled water solution (3 volumes of dissolved CO2) with alcohol and salt for a AP flour and rice flour mix for a deep fry batter.

My theory is the carbonic acid, alcohol and salt will interfere with the spring action of the AP flour gluten and break the gluten into small stands. The dissolved CO2 will expand when the batter hits the oil for a light crust.

Comments: 1

Here is an interesting photo that I have interest in:

On the left is a 50:50 mix of canola oil and stove top clarified butter, like Chef Jacob mixes, which I really like. On the right is Glee which is what India likes makes.

The left mixture of oil on the left was used to check the oven temperature at 250 degrees F with a temperature transmitter.. The right is a picture of an oven safe kettle with the butter to kill two birds with one stone, so to speak.

Comments: 4

I have been amazed at how nice Mucho does his beef brisket and the bark on the meat.

I used to do that but changed processes but what changed, what am I doing different today? I bought an electric smoker for convenience. So what is the difference between wood in an electric and wood in a wood or charcoal smoker?

Comments: 1

I decided to try an overnight rise in a refridgerator, about 5C

Dough made up with the recipe I posted previously:

600gm strong flour,
390gm water,
10gm oil
10 gm salt
3 gm yeast

I covered the bowl with cling film and left it for about 10 hours.

The dough rose just less than double. It formed a skin, which may explain the limited rise. Perhaps I might try painting it with oil next time.

The texture was very sticky. I covered my hands with oil and divided it up into two separate lots.

Comments: 0