Hello from Norfolk

6 posts / 0 new
Last post
chefme757's picture
chefme757
Offline
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
Offline
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!

chefme757's picture
chefme757
Offline
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

Jacobite's picture
Jacobite
Offline
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
Offline
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. 

Newest Forum Topics

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 2

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0

I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

Comments: 0

Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

Comments: 0