So here's the deal, I'm starting culinary school soon and I'm for lack of better wording a bit compulsive with being prepared. Heck, I memorized the schools blueprints before even stepping foot inside it for Orientation. Now, I had knee surgery in February and the recovery process is where I really started enjoying cooking and wanting to progress at it and truly begin to understand it. So I've been cooking and practicing my knife skills through such endeavors, but I feel that I'm still not up to the level I set upon myself for entry into school. I of course realize that through school and finding a job in the industry, I'll have more practice than I could ask for, yet I still get that uneasy feeling that I'm somehow unprepared. So I went out and bought some large sacks of onions and potatoes. My question now is, what am I gonna do with pounds upon pounds of various sized dices, juliennes, all that jazz, of onion? Some things that come to mind are french onion soup, potato soup, mass quantities of vegetable stock, veggie soup, etc. Here's the catch though, it's only me and my mom currently living in the house and my mom eats about a 1/3 of what I do, so large batches of food would be wasted. Any ideas?
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.