/ck/ - Food & Cooking

>>9237055
wut

>>9237020
>>9237030
As an actual chef, I need a strong quality knife that can hold up to having the shit beat out of it all day. The fact is, is any knife under 150$ just simply isnt worth my time and they wont hold an edge for longer than a week. If youre at home however, anything above 50$ is probably good value as youre not really doing enough to fuck that edge up. Unless youre stupid.

My current knife is a suisin inox 270mm gyoto. Shits a beast. I bought it in like feb and Ive only recently had to hit it on the stone.

>>9237020
Also, youre a fucking idiot. Having a good knife is an absolute requirement if you plan on making quality cuts.

>>9220634
>I can tell you from personal experience that if a restaurant is trying to hire two similar people except one has a culinary degree, you better believe they're gonna lean towards him.
That goes two ways though. Most places, certainly now, have figured out that its cheaper to go with the guy that doesnt have a culinary degree. You can train someone to do exactly what you want them to while a guy with a culinary degree might give more push back and command significantly more an hour.

The times did a story on this exact thing. https://www.nytimes.com/2016/10/14/business/economy/pastry-workers-restaurant-job-training.html

>>9220619
>It just means the new hire is gonna think he's tough shit.
And is a pretentious asshole that trucks up to work with literally all of his culinary school tools.

>>9220613
Its just a bad investment regardless of cost. Youre never going to make enough to be able to pay off any remotely decently sized loan. If you like cooking, find a genuine fine dining establishment committed to doing it the right way and just shut the fuck up and cook your ass off. Your career path will take the exact amount of time as you would with a degree and you wont have the burden of loans to pay on 12 dollars an hour.

>>9206479
Dude I fucking love grits. Buttery corn goodness. Some people will add sugar to their grits and shit and its amazing.

>>9206389
stoplikingthingsidontlike.jpg

>>9206374
I used a decent amount of butter desu

>>9205964
>that pic

wat

>>9205904
Its supposed to, eat a dick

Man this is the most positive feedback Ive ever gotten from /ck/

>>9205807
Yeah it wasnt super big portion, I made like enough for like 3 people and I was trying to make this picture look nice.

>>9205809
Decently thick gravy. And I ate it with all 3 fork knife and then a spoon to finish the bowl. Im sure a nice piece of crusty bread would be really really nice with it though.

>>9205752
>>9205753
>first two responses from /ck/ are positive.

Fuck yeah.

Did I do good?


Shrimp and grits. Local stone ground yellow grits, mushrooms, bacon, charred yellow corn, shrimp obviously and a bacon fat/homemade shrimp stock creole gravy.

For the shrimp stock I took like 2 lbs of shrimp shells, a charred onion and a charred yellow corn stock cut in half and let simmer for about 3 hours, strained and then reduced it from like a gallon down to two quarts. The creole spice blend I put together myself as using basil and oregano and thyme from my garden.

>>9178690
Heres two other platings that I did that I was just using to practice with.

>>9178780
oh in addition to the wine i added that chicken stock, just enough to cover.

>>9178690
Do you not see the skin on there? I broke down two whole birds, the breasts i froze for another use but I used to carcasses plus a couple others I had saved to make the chicken stock from the french laundry cook book. (shouldve made a dark stock for this but whatever) Marinated the thighs/hindquarters in red wine/thyme/a carrot/onion/garlic/peppercorns/bay leaf/ Strained and discarded the veggies and shit and used the wine as my braising liquid.

Bought whole slab bacon and cut them into actual baton lardons. Slow rendered the fat out of those, then got some color on the chicken skin with that bacon fat then added some brandy to deglaze and then lit that bitch to flambe. Added pear onions and button mushrooms. Microplaned like 4 cloves of garlic into it, like a quarter cup of flour and a couple tablespoons of tomato paste.

Braised it at a gentle gentle simmer for like probably an hour and half. Meat was super moist and tender as it should be.

>none of you have had coq au vin

>>9178628
wine* but win also works

Its chicken thighs braised in red win, famalams.

>>9178532
>>9178552
>>9178564
Jesus, watch the salt, guys.

Thats the color its supposed to be?

Coq au vin?

>>9114276
because fuck you

Holy shit. The attention to detail is fucking crazy. My sous chef got me this book as a birthday present and my mind is fucking blown. Have any of you read this shit or tried to recreate any of the dishes in it?