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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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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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: 2

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