Hello from Norfolk

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chefme757's picture
chefme757
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Joined: 2012-04-09 17:19
Hello from Norfolk

Hello from Norfolk. I'm currently in culinary school and love it! Learning allot from school and from the website. I come visit everyday. 

Hi Everyone Andri

dannyh92's picture
dannyh92
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Joined: 2011-12-26 23:10

Hello Andri!

Nice to meet you, what do you want to do after culinary school?

Wisconsin Limey's picture
Wisconsin Limey

Hi, is that Norfolk VA or Norfolk county UK?  
My old stomping grounds.  
Welcome either way!

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chefme757
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Joined: 2012-04-09 17:19

Norfolk Virginia Limey. My plan after culinary school is to to get a degree in restaurant management. The classes are quick I need to choose my externship so im looking for a place to work where I can learn too.

Andri

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Jacobite
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Joined: 2011-06-20 19:10

Welcome to The Forum Adri. Pull a chair upto the table, and tuck into the knowledge feast.

chefme757's picture
chefme757
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Joined: 2012-04-09 17:19

Last 3 days of intro la a carte. We are doing a drill where its shift change and we all have to cook 3 dishes poach, saute and grill with all the sides. Everything has to look and taste the same. We have one weak cook on our team of 5. Theres 3 teams and only 1 person from each team can be in the kitchen at a time. Lots of prep and mise en place. the biggest thing I'm taking from the class is team work, good prep and having everything in its place. 

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First, a quick intro, as I'm new to the forums.

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Hello!  I've been away for quite a while dropped in periodically but forget my password so never posted. With a renewed password I thought it wise to say 'hello' but it seems very quiet. Anyone else here?

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We are doing turkey and prime rib for thanksgiving, I am trying to decide the best way to minimize my work load since there will be 40 people and a lot of dishes so less to manage is way better. I want to do the prime rib at 132F and the white meat at 142F and the dark meat at 155F, would it be better to make the meat ahead of time sous vide and then freeze (or refrigerate) and then reheat at 120F or perhaps do the white meat and prime rib together at 137F and the dark meat in the oven?

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Looking on my sack of bread flour ingredients:

Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
vitamins
​Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder

Leaving out the yeast and salt at this point because of heat.

Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.

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Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

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