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/ck/ - Food & Cooking

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5570052 No.5570052 [Reply] [Original]

Ask a chef with 10+ years experience anything.

>> No.5570057

>>5570052
When will Burger King call me back?

>> No.5570061

>>5570052
What are your credentials shitbird?

McDonald's for 8 years and 2 at Denny's?

>> No.5570062

>>5570057
as soon as a caring employee gets your message.
what are they calling you in relation too?

>> No.5570063

>>5570052
Where did I leave my phone?

>> No.5570066

I've been working at a sushi restaurant for a couple months. The first month I worked as a line cook and was doing really well, learned almost the entire menu and everyone complimented me on how well I was doing. The head sushi chef, who is Korean decided to bump me down to dishes after the first month. I've been doing dishes ever since. The whole incident has hurt my ego and I've hated the job ever since. Will I have a chance to get back up to a better position?

>> No.5570070

>>5570061
London City and Guilds Cert and diploma in cookery and culinary arts.
started off doing dishes at a small restaurant
moved countrys, now in a beachside holiday type destination, worked at a few different places, pubs, casino, holiday resorts.

why am I a shitbird? namecalling hurts my feelings

>> No.5570071

Are you any good? Why does my tomato soup break when it sits in the fucking steamer for three hours?

>> No.5570076

>>5570063
did you chef the last place you left it?
call it, or get one of your facebook "friends" to call you.
or next time get one of those apps like find my fone, to turn it off silent

>> No.5570078

>>5570070
because you're on 4chan

Give your most explicit directions to to your tasiest yet easiest ingredients for the normal pleb

>> No.5570080

>>5570066
if you put your heart and soul into it: yes
don't call in sick, don't pretend you know every technique and recipe.
listen to what your head chef or peers tell you.
do only the way they show you (even if you know better - save that knowledge)

>> No.5570084

>>5570071
did you stir it?
you mean break as in split?
why would it have that much oil in it that would split out of it

>> No.5570087

>>5570052
Oh! Oh! Why do the shitty line cooks at my job refuse to peel the fucking carrots and onions for the mirepoix? Can I throw hot grease on them for this?

>> No.5570091

>>5570078
bacon, cooked to your liking, pleb.
(=

>> No.5570095

>>5570091
well fuck you too niggertits

>> No.5570096

>>5570084
I was assessing your knowledge. It's tomato soup with cream.

>> No.5570100

>>5570062
Hiring my useless ass.

>> No.5570104

>>5570087
why do they need to peel them?
i dont really peel them either.
some onion skins give a nice brown colour.
theyre saving time on peeling them to focus on more importaint stuff

dont sweat the small stuff, Broseph

>> No.5570108

>>5570104
Well. That's all I needed to know. Later, chef.

>> No.5570109

>>5570096
add cream to serve, after steaming. and it doesnt need to be steamed for so long.

How did i go with my assessment?

>> No.5570111

are you an alcoholic yet?

>> No.5570113

best soup recipe, go

>> No.5570114

>>5570108
later buddy, peace

>> No.5570120

>>5570111
yes, had a drug problem too but now im settled down, married and have a kid

>> No.5570122

What are your favorite dishes?

>> No.5570131

>>5570113
cream of corn soup:

cut corn off cob, save cobs
sweat off garlic and onion in a pot.
add corn, sweat, add veg stock and corn cobs,
simmer about an hour,
take out cobs, blend very well (in a thermomix)
strain

enjoy

>> No.5570133

>>5570109
There may be a language issue here: Generally, because you need to serve soup for some reason, we do it seasonally. It was celery root and apple for the winter, it's a basic creamy tomato soup this summer. They sell these things that hold a tureen at temp for the day. Shit gets too hot, because nobody eats soup in the summer, and naturally, when it comes to a boil, it breaks. So, I have to run it ALL through a blender and then dump it through a chinois. Once a day. Life of a sous.

>> No.5570136

>>5570122
depends what i feel like or depends on the weather

i like to try new things or cook things that i havent tried

>> No.5570141

>>5570104
Not peeling carrots is fine but you should always peel onions, the texture is undesirable and cause bitterness in the dish.

>> No.5570149

>>5570120
What drugs? Fellow chef here, never been to big on alcohol or had a problem recreationally using most drugs but had a bad opiate addiction for 7-8 years

>> No.5570152

>>5570131
Do you use Nage? Or do you make a tomatoey veg stock?

>> No.5570153

>>5570052
does your wife like to be cuckled?

>> No.5570155

>>5570133
cant you use a stick blender?
turn down tureen temp?
have cream on the side to self serve?
maybe a touch of cornstarch will bind it?

>> No.5570156

>>5570131
...you blend the cobs?

do you put it through a fine mesh strainer?

>> No.5570164

>>5570141
texture in a stock?

explain

>> No.5570171

>>5570156
sorry that was pooly typed by me.
remove and discard cobs, blend soup

>> No.5570172

>>5570155
In order: Doesn't work as well. Servers fuck with the tureen despite screaming (open kitchen). Have Creme Fraiche. Focus on Farm-to-table, at this joint, and cornstarch is frowned upon.

>> No.5570187

>>5570164
They said in mirepoix, not a stock. The reason you dont want it in a stock is because it imparts an undesirable bitter flavor. If you want color in a stock you roast the bones, you do not however, add onion skins, This is pretty basic stuff.

>> No.5570192

>>5570187
Shit. Should've mentioned that it's for stock.

>> No.5570195

>>5570172
i used to frown upon cornstarch too. now i used it all the time.

why is it frowned upon?
I always ask people this, and get so many different answers. ill give you some of my answers as well afterwards.

when i say cornstarch, i mean like a tiny ammount just to bind it. have you seen how many things its generally used in?

about the cream, creme friache thing: what ever you use, i mean, serve on the side, but is there actual cream or oil or creme fraiche in the soup while its in the tureen?

>> No.5570198

>>5570192
no need to mention it. Mirepoix is always, only used for stock

>> No.5570208

>>5570198
Do brits really think this?

>> No.5570209

>>5570198
Thats 100% incorrect, at least in the rest of the western world.

>> No.5570216

>>5570208
ok i dunno?
ive never asked a brit.

maybe i just wrongly assumed that when they said mirepoix, and unpeeled veges, i assumed that it was for a stock?

>> No.5570221

>>5570195

Not the anon you're responding too, but, at least in the US, cornstarch is frowned upon because people associate it with crappy American-Chinese food, where every sauce is (often over-)thickened with cornstarch, and it just has a reputation as being cheap and unrefined (granted, the general public knows nothing about this; it's purely an issue with pretentious people in the food industry).

>> No.5570222

>>5570195
We make a slurry when we can't reduce some of our sauces due to time constraints. Generally, we do it in the prep area under cover of darkness. Chef/owner of the place is insane, but sucessful, and we do garnish the soup with croutons (dug out of our baked-on-site sourdough baguettes, and shallow fried), and creme fraiche, but the shit just breaks. I blame it on the the tomatoes which are grown in an inhospitable enviornment for tomatoes (the desert), making them highly acidic. It's one of those fresh food quandaries.

>> No.5570224

what's your angle

is it just traditional french culinary fare
or do you add like curry, latinize, or italianize everything you do? that seems popular these days

>> No.5570225

>>5570198

>mirepoix is always, only used for stock

>> No.5570226

>>5570198
Hey, you made the thread. I'm just riding on the wave of stupidity.

>> No.5570231

>>5570104
>to focus on more important stuff
A stock really worth spending time on and taking care in the making since its the base of so many thing and a flat stock can ruin an otherwise great dish.

>dont sweat the small stuff
ever heard the commonly used phrase "great cooking is a lot of little things done right"

>> No.5570237

>>5570216
>ive never asked a brit
London City and Guilds Cert and diploma in cookery and culinary arts.

> they said mirepoix, and unpeeled veges, i assumed that it was for a stock
lots of chefs serve unpeeled carrots and other vegetables in their dishes

>> No.5570244

>>5570221
well, if people just associate it with crappy food, that's thier problem.
I'm fairly unpretentious and I just do what I know works, regardless of other peoples opinions. If the end result turns out the way you want it then what ever has been used has worked well for the purpose.

I can make some amazing emulsion sauces like beurre blanc without using it, but if we have a big function on and im in a hurry and dont want it splitting due to heat or holding temp or whatever i'll just use it.

We had a home ec teacher do some work expierence with us one day and she turned her nose up at me for using cornstarch in a sauce, and when i asked her why she doesn't like it, she simply said "i thought you would use something fancier"

everything has its place

>> No.5570248

>>5570198
>Mirepoix is always, only used for stock
Holy shit.

>> No.5570252

>>5570222
i still didn't quite get the thing about the soup.
it already has creme fraiche in it while in the tureen?
then yea I will generally always split.

i guess your way to blend it etc would be the only good way, apart from using cornstarch

>> No.5570254

>>5570224
the things you mention are popular in the US,
where im from they asianise everything, but i like traditional french

>> No.5570255

What's a decent all-purpose vegetable stock? I always keep a few meat stocks but I haven't had any success with veg stocks that I've tried.

>> No.5570256

>>5570248
you guys are really going to tear this guy a new asshole for this one, eh?

>> No.5570257

>>5570244

I never said corn starch doesn't have it's places, but it certainly doesn't hold up over time compared to any of the flour based thickeners, especially when a sauce/soup is cooled/re-heated/held at temp. But shit, for doing shit on the fly, nobody is going to even know you used cornstarch/arrowroot.

>> No.5570261

>>5570231
how would you mean a "flat stock"

>> No.5570265

>>5570237
the cert and diploma is done around the world, then every exam is sent to london at the same time to get marked. its just the name of the qualification, not where i studied

>> No.5570268

>>5570248
and he calls himself a chef, he is at best a commis but more likely a steward or chef de plonge

>> No.5570269

>>5570255
i like one called "Vegeta" brand, its a good allrounder for home cooking

>> No.5570272

>>5570252
It's a cream of tomato soup. Here's what I do: Dump Mirepoix into a rondeaux. Caramelize. Deglaze (Water). Transfer to a stockpot. Add all overripe tomatoes in restaurant (Smashed by hand (Most of which are grown locally (in the desert). add a few cans of tomatoes and one can of tomato paste. Add heavy cream and DO NOT FUCKING BOIL!! Blitz in a Vitamix. Dump through a china hat. Dump that through a chinois. Enjoy soup.

>> No.5570276

>>5570268
yes, I am whatever you want me to be, xx

>> No.5570278

>>5570261
a poorly made stock, with out any depth of flavor, or one that isnt properly balanced

>>5570261
Then where are you from and why would you get certified from a country in which you dont live?

>> No.5570281

>>5570255
I got this. Nage is amazing. Make a basic mirepoix. add water. Add lemons, and oranges. Bring to a boil. Steep for 10 mins. add a sachet. thyme, peppercorns, star anise, and whatever else you have. let sit in the fridge overnight. Strain.

>> No.5570286

>>5570272
yep, well unless you make it without cream or cream and a touch of cornstarch itll split on you.
or if you want that creamy look too it, prehaps a bit of evaporated milk would work?
that would probably have more flavour than heavy cream, especially if youre going to finish it with cream fraishe

>> No.5570288

>>5570272

>deglaze
>water

>> No.5570300

>>5570288
whats wrong with deglazing with water? young Trollie McTroller

>> No.5570302

>>5570286
>cream fraishe
its crème fraîche

>>5570288
you can deglaze with water as deglazing is a techniques and not liquid specific though they could use something better

>> No.5570303

>>5570300
You're the one trolling acting like you are a chef when its obvious you dont know shit.

>> No.5570305

>>5570288
Yeah. Water works for that. Especially if you want to control the flavor of your fucking soup. Pardon us. Big people are talking.

>> No.5570310

>>5570303
try me

>> No.5570314

>>5570286
Okay. Im slurrying this fucking soup. They won't take chef's beard medal away for it, I reckon.

>> No.5570321

>>5570314
yea nice one.

couldn't hurt to just try it.

I know how cornstarch is oddly frowned upon, but I've started using it quite frequently and it's not bad, it serves a good purpose.
the main thing is that you know how to do it correctly, if you didnt have to put it in the tureen, but sometimes you just gotta do what you gotta do.

start off with a pretty small amount

>> No.5570324

>>5570305

Not the anon you responded too, but why water down whatever you're making when you have an opportunity to add flavor (veg/chix stock, if you don't want to significantly alter the flavor profile).

Also, why'd you take off your trip?

>> No.5570330

>>5570324
theres 2 different chefs talking here, OP and another asking about soup splitting.

and a couple extra trolls in the mix

>> No.5570332

>>5570321
The prepsicans (Mexicans who do prep) cook 5 gallons at a time. I'm slurrying 1/2 cup to 1/2 cup water.

>> No.5570341

>>5570310
Dont have to, you think mirepoix is only for stock, you think color in stock is from onion skin not roasting, you don't know onion skins make things bitter, you cant spell crème fraîche, you dont know what a flat stock is, you boil cobs instead of milking them,

>> No.5570345

>>5570324
I'm the water guy. You use water to deglaze when you want something like a pure veal stock that you are going to use for something else. For example: If you want to use that veal stock to make a port demi-glace, and beef or pork or chicken jus, then you want the veal stock to be as simple as possible in order to manipulate the flavor on it's second go. This is very common with veal stock.

>> No.5570347

>>5570052
Hey chef what do I need to have if I want my career as a chef. Assuming I finishe tafe. Do I just apply for a job and bam??

>> No.5570354

>>5570330
I'd hardly call someone who doesn't understand how a cream soup splits, or basic thickening a chef, though I wouldnt call someone who uses onion peels or thinks a mirepoix is only of stocks a chef either.

>> No.5570357

>>5570341
im sure you're real fun to be around.

cry me a river

>> No.5570360

>>5570347
Do they not set you up an externship?

>> No.5570367

>>5570357
Your're the one claiming to be a chef but doesnt understand basic cooking

>> No.5570369

>>5570354
So who have you worked for?

>> No.5570372

>>5570345

What exactly are you deglazing in this case? The sheet pan you roasted the veal bones on? Or are you roasting/sauteing the mirepoix beforehand?

>> No.5570378

>>5570347
yep, just have a good attitude and you'll get there

>> No.5570382

>>5570354
but a "Cream of ....." soup doesnt nessicarily have cream in it.

does creamed corn have cream in it?

>> No.5570390
File: 997 KB, 269x201, 1402349395515.gif [View same] [iqdb] [saucenao] [google]
5570390

>>5570330
Working in a restaurant as an intern and my sous chef above me is a fucking asshole.
I'm getting real tired of his shit.
It would be one thing if he was a dickhead in a way where he's trying to teach me a lesson, or wants me to learn. But he's just a spiteful cunt.

>what do

>> No.5570391

>>5570347
>>5570378
>have a good attitude and don't know anything about cooking

Worked for OP

>> No.5570392

>>5570372
Wow. Okay. You caramelize the mirepoix in a rondeau. Toss in overripe tomatoes or tomato paste. Continue to caramelize. Add your water. Scrape your rondeau. Meantime you've blanched and washed veal bones to remove impurities. You transfer veal bones to a stock pot, add your mirepoix and water, toss in a sachet, bring to a boil, simmer for 8 hours or whatever. Now you can use your veal stock to flavor ANYTHING.

>> No.5570396

>>5570369
Not that I feel the need to trip about it or make an AMA but I'm a certified Chef de Cuisine with the ACF, I currently work for a small independent restaurant group (5 restaurants + catering) I'm chef de cuisine for one and sous for the other 4, I also do some private instruction and catering on the side (though i dont have much time for it lately) Worked one season for a pretty well known chef in southern france but am hopefully moving there for a few years in about a year or so this time to somewhere in the perigord.

>>5570354
I was referring to the person asking you the question, obviously they know whats in it.

>> No.5570397

>>5570382
>creamed corn

Creaming corn refers to how the kernels are beat to shit, not necessarily the ingredients. And, in fact, you can add milk or cream depending on what you're doing with it.

>> No.5570398

>>5570382
B-but Youtube told me that I can gauge the acidity of all fruits and vegetables!! Fuck this guy. He will never know how to cook anything other than a hot pocket.

>> No.5570403

>>5570390
It's part of the business. Earn his respect. Take his abuse. I don't know what sort of man he is. The world needs good line cooks. Work is available elsewhere.

>> No.5570409

>>5570382
How do I obtain respect from my line cook's I got hired on as a chef di parti and they fuck around and when I try to tell them to stop and focus they scoff make a snide comment and get back at it an hour later

>> No.5570410

>>5570396
Well there you go. Ladies and gentlemen... The boss has arrived... Can you solve my soup problem?

>> No.5570411

>>5570392
>veal stock
>tomatoes and tomato paste
no, veal stock is trimmings, bones, carrots, onions, water, leek, celery, parsley, thyme and bay leaf

>> No.5570412

>>5570390
if he says of does something spiteful, ask him why he's like that.
just totally pull him up on it.
quite often they are like that because they are insecure.

say to him "i understand what you mean, but you don't have to treat me like im an idiot"

What not to do:
always listen to what he does, do things the way he tells you, even if you know something is wrong or not the way you were originally shown, just go with it and you might learn something along the way (there's always a reason for doing something a certain way, even if it looks wrong)

>> No.5570417

>>5570411
So how is life in the 1970s?

>> No.5570424

>>5570410
What I would recommend is to keep the soup cold and heat it in a sauce pan quickly prior to serving then add the cream on top just before serving, it keeps the soup as a whole fresher and more flavorful

>> No.5570427

>>5570424
Though since its summer, try asking the chef about switching to cold soups, they are much more refreshing and much easier to work with.

>> No.5570428

OP here.

thanks for the chat guys, im outta here, i might be back in an hour or 2

>> No.5570432

>>5570424
Yeah. We serve vichysoisse, too. Sauce station is too fucked to pick it up in the middle of the shits.

>> No.5570434

>>5570417
It provides a great base for almost anything and makes an excellent glace, something a tomato and tomato paste "stock" wont do.

How would you even clarify that or make a veloute

What you are making is really more of an espagnole

>> No.5570436

>>5570427
See
>>5570432

>> No.5570442

>>5570392

>wow
>okay

I've worked at a good dozen decent places and have never seen anyone caramelize mirepoix to make a stock.

Usually, if they're making a brown stock, they'll roast the bones beforehand for a bit, wiping on some tomato paste 10-15 minutes before throwing them into the pot with the raw mirepoix and covering with cold water.

>> No.5570445

>>5570434
Dude. Escoffier....zzzzzzzzz

>> No.5570451

>>5570445
You cant do anything new without first understanding the classics and what made them that way.

>> No.5570457

>>5570442
This.
I was an apprentice to several chefs with classical backgrounds, who taught me from the ground up, and we always roasted bones. There was one chef who also roasted the mirepoix, but that wasn't as important as the roasted bones. One of them also did the brushing with tomato paste, which I think also brings a great element of depth to the stock. Different chefs have different styles, and any professional always wants to try and make their own mark on things, but roasting bones is infallible, at least where a classic stock is concerned.

>> No.5570460

>>5570451
Yep. Agreed. It's fine to want to forge your own path, but if you don't understand the classic techniques (not just Escoffier, but other international styles as well) you won't get very far. That is very much the problem with wannabe chefs today. They think that they can just conjure up something they haven't seen before and it will be good. They don't remember the old and true saying "there's nothing new under the sun".

>> No.5570468

Y'all very angry about veal stock. Personally, I use a 2 stage process. First is a very generic stock in which the bones are blanched, then boiled with roasted or caramelized mirepoix (With tomatoes). Then you strain this veal, and use the boiled bones and mirepoix for another batch of more gelatinous veal stock. Fuck. It's just stock.

>> No.5570471

>>5570432
>>5570436
is your vichysoisse splitting too or is the potato starch enough to hold the emulsion?

If you cant heat to order or switch to cold soups the first thing I would try is using smaller amount so you are only holding for an hour instead of three. Barring that over time anything is going to split, we take advantage of this in things like carotene butter, but cream will speed this up, i would add it just before serving but if you cant do that then i would add it when you heat the portion up you are using for service instead of during initial prep. A thickener like agar agar can help hold the emulsion as well and wont be as thick as cornstarch will make it and keep the same mouth feel. Also check the temp of your tureen One of my first jobs with creative freedom was as a potager and had to have 7 daily soups out and change them every 2 days and never had an issue with my tomato soups splitting, Whats the recipe you are using

sorry it took so long to reply trying to do the schedule for next few weeks.

>> No.5570473

>>5570468
>just stock
and not the basis for a whole range of dishes including sauces, glaces, soups and more

>> No.5570476

>>5570471
guess i should have also asked if your vichysoisse is served cold as per tradition or hot.

>> No.5570490

>>5570471
Not the person you are responding to, but I have always been fascinated with the potage station. I am a soup lover, and a kitchen professional (my expertise lies with charcuterie and meats, though). Tell us the most important aspects of of being potager and some tips/tricks and any of your favorite recipes! (If you have time)

>> No.5570491

>>5570471
Vichy is not splitting.

>> No.5570505

>>5570095
Damn, you got BTFO.

>> No.5570521

>>5570133
Well, there you have it. That is exactly life in a restaurant. You don't want to start adding binders and shit, because it will devalue your recipe. >>5570133
It's simply something you must put up with. I know, I've been there.
Although, you should be able to hold it at less than a boil.

>> No.5570523

>>5570490
Thats funny because Garde Manger has always been my favorite station and IMO the most difficult and charcuterie is one of my passions both at home and at work.

Its been quite a while since that job but for me its a great place to begin experimenting, since its mostly flavor and not texture centric.

some very important things IMO are to make sure you have enough stuff in there and have it cut small enough to get some in every spoonful (as a general rule) Unless its a cream soup obviously, also i think a lot of the time people try to add to many things in soups that are supposed to be focused on a main ingredient ie asparagus soup.

For (most) soups you can follow this basic MOP
sweat veggies, add garlic, add aromatics, deglaze with wine or some stock, add tomatoes if using, add potatoes or meat is using (can be browned first before veggies then removed), simmer and then blend if blending, finally add cream, cheese, or thickeners

roux is good for flavor but sometimes cornstarch is better, they provide different mouth feels and thickening to, I recommend taking some stock or water and thickening them with both and trying them to see the difference

Dont really feel like digging out those old recipes tonight but some of my favorites were smoked asparagus and bacon, cilantro chicken chile, smoke house potato, and three onion and gruyere, and my favorite cold soups are strawberry basil and cantelope, rosemary, and smoked pigeon. if you want any of these let me know and ill take my recipe books to work tomorrow and post em from there when i get time

>> No.5570527

>>5570491
ok did my post >>5570471 help at all? anything i missed or you need me to clarify

>> No.5570538

>>5570269
>Vegeta
Shit, I thought that was only popular in Eastern Europe.

>> No.5570539

>>5570523
Well, that is all nice advice! Thanks! I am very interested in your recipes for the cold soups, if you have the time, because it is summer, of course! I make a lot of gazpacho and cucumber soup in the summer, but it would be nice to have some variety in there. Also, I'd love the recipe for your smoked asparagus and bacon, as well! I make my own bacon, and I live very close to a major asparagus growing area, so that would be fantastic come next spring (and early fall here). Anyway, if you have the time, that would be great. I am always looking to learn more!

>> No.5570542

what's your opinion on the vegan and organic trends?

>> No.5570545

>>5570539
No problem, Ill post em tomorrow, I like to be at work for almost every service (usually take 1/2-1 day off/wk) but part of that time I spend on the laptop in the office or kitchen doing schedules, recipes, event planning etc and I usually check /ck/ on and off, esp between lunch and dinner service if im not running errands so Ill do it then if not before,

wont be on here much longer but let me know if you have any more questions and Ill answer them tomorrow if i dont get to them tonight, Glad to help.

>> No.5570547

>>5570542
are you asking OP or me? (>>5570396 >>5570471 >>5570523 >>5570539)

>> No.5570549

>>5570547
obviously OP you narcisistic fuck

>> No.5570550

>>5570547
sorry im not >>5570539 meant to quote >>5570545 instead

>> No.5570551

>>5570549
well hes been gone for a while and ive been answering questions so i didnt know

>> No.5570561

>>5570545
Thanks, much appreciated! I'll try to keep this thread bumped a bit, until you can post.

>> No.5570568

>>5570551
then you answer!

>> No.5570571

>>5570561
NP man, like I said glad to help, as long as its in the catalog I'll find it. Also, as a fellow professional I would also recommend cheftalk.com 's forum, stellaculinary.com, starchefs.com, and chefs-resources.com

>> No.5570572

>>5570527
It does. Agar agar is exactly what I was thinking.

>> No.5570575

Why are there actual chefs on /ck/? Aren't most of us just plebs in your eyes?

>> No.5570581

>>5570568
I don't like veganism and I don't cook off menu for them. I love everything about food, its flavors, its textures, so excluding all animal products is insane to me, I think you can lead a healthy life with balanced meals and an active lifestyle. For me the few years you may or may not gain from it dont make up for giving it up but Im not going to lobby to ban veganism or anything

As far as organics I think there are some things that taste better organically grown, like strawberries, but mostly I believe that food you grow yourself or from local suppliers is going to be the best. I'd rather have fresh food from down the street grown traditionally than food from an organic farmer across the country. Also FWIW back years ago when I grew weed I couldnt tell much difference in organically grown and one that was grown traditionally but flushed properly though you can tell a difference in one that wasnt flushed.

>>5570572
cool

>>5570575
plebs, no. Inexperienced, yes. But that is easily solved by practice and I try to provide as much advice as I can. Most here atleast have an interest in food and thats all it really takes, After all we all eat and have taste buds and know what tastes good to us, its just a matter of learning a few techniques and using a bit of common sense after that

>> No.5570586

>>5570527
As I said in this post. >>5570572 Agar agar was going to be my next stab if slurry did not work. My problem is that I'm dealing with a chef/owner and an exec who give me conflicting instructions on how to make a tomato soup. Like I said: They won't take his beard medal away if I fuck with his soup recipe.

>> No.5570594

>>5570586
have you tried telling the one that is in charge of day to day operations whats going on and asking his ideas to fix it? Agar should work if the other options I mentioned dont and it wont change the flavor and will barely change the consistency so they probably wont be able to tell if they dont see you do it.

>> No.5570596

>>5570575
do you own square and rectangular plates?
if not, you are not a chef

>> No.5570599

>>5570594
I brought it up yesterday. The issue is more that it's a cheap, summer soup, and nobody orders soup when its a billion degrees outside, so they figure that I have time in between orders to blend the soup, then china hat, then chinois that shit. It's only been a problem for a couple of weeks, but I'm a solve the problem kind of dude.

>> No.5570604

>>5570599
> I'm a solve the problem kind of dude
word, that and hard work got me where I am at 25.

like I said if the other options I mentioned dont work try the agar. Though if you can I think youll be best off only heating enough to last an hour instead of 3 and having to fix it all the time but you may not be able to do that for whatever reason. If i dont reply ive went to sleep and will answer tomorrow gotta be up soon

if this thread is still up when you get off work tomorrow let us know how it went and if needed we can trouble shoot again.

>> No.5570639

>>5570052
Do you have cirrhosis of the liver yet?

>> No.5571968

>>5570539
Sorry it took so long to get back to you, busy day. Unfortunately at the point in my career when I wrote these I was doing it so much I just had an ingredient list and did proportions from memory based on sight and taste, But as a fellow culinary professional Im sure you can do the same.

>For the smoked asparagus and bacon
start off by smoking ( i used alder wood) the asparagus until tender, peel them if they are big, you can used a smoker but sometimes if someone else was using it I'd just put a hotel pan on the stove pour some soaked wood chips in, put asparagus in a steamer insert on top of the hotel and cover with another hotel pan and smoke it that way.

while thats going take your bacon and render the fat out and crisp in your stock pot, remove and reserve

add some butter and leeks and sweat, once they have cooked down a bit add some garlic and lemon thyme followed by the stock and asparagus, simmer (a good cheese rind works well here)

while its simmering make a blonde roux and grate some Gruyere, blend the soup with an immersion blender, you can also run through a chinois after, then temper the roux with some of the soup and whisk it in, once its thickened add cream and gruyere and season with salt and pepper to taste. finish with bacon crumbles

A couple notes, you can also puree the bacon with everything else for a smooth soup or you can reserve a few stalks of the asparagus and it with the bacon at the end for texture

>> No.5571971

>>5571968
>For the strawberry basil
This one gets a little technical but any of the final components can be left off.

Take your strawberries and puree them in a blender, put into a sauce pot and add some basil and a bit of fruity red wine, on low heat bring to a boil slowly skimming off any thing that accumulates on the top. turn off heat and let sediments settle, pour through a muslin or fine mesh sieve, dilute by 1/3 with a good veggie stock and reheat and thicken slightly with agar agar

top with a fried basil leaf, basil oil, balsamic, and soft goat cheese with honey (I freeze ours in nitrogen for texture)


>For the cantaloupe and rosemary with smoke pigeon

This is a cold soup I do that is a play off of another entree ive done, smoked pigeon with cantaloupe rosemary semi fredo, designed to be a lot less involved and technical than the entree, other small game birds like guinea fowl, quail or wood pigeon can be used

It is essentially cantaloupe pressed through a sieve slightly coarser than fine mesh, blended with the cooking liquid from spring onions and rosemary and topped with chilled sliced breast of smoked wood pigeon(cherry and apple wood mix), some micro radish and cucumber leaves, there are some other powders involved like malic acid but arent necessary.

let me know if you want any of the others or need clarification on anything

>> No.5571996

>>5570133
or you could just unplug the thing that holds the tureen hot for about an hour
faggot

>> No.5572008

>>5571996
health codes man, shit can drop below 135/140

>> No.5572010

>>5570392
> not roasting the bones
it's like you want it to be flavorless

>> No.5572025
File: 285 KB, 1348x1422, oven_ready.jpg [View same] [iqdb] [saucenao] [google]
5572025

>>5570052
I want to be a chef and I'm just starting out!

Wat do?

>> No.5572026

>>5572010
not them but you only roast the bones for a brown veal stock a white veal stock doesnt roast the bones, it all depends on what you want to do with it

>> No.5572033

>>5572008
obviously if it's FUCKING NEAR BOILING it's not at 13, so you can take the fucking plug out for a bit

>> No.5572037

>>5570052
would bringing a cooked dish to an interview for a cook position be a good idea

>> No.5572038

>>5572026
I stand by what I said. it's fucking flavorless

>> No.5572041

>>5572033
I guess you dont realize how fast something on no heat can drop in temp, and also dont understand how in a kitchen as busy as they say it is how easy it would be to forget to plug it back in. Or the fact that most people want a soup piping hot.

>> No.5572049

>>5572038
well centuries of cooking disagree. Perhaps you are making it wrong

>> No.5572054

OP's been gone for a long time guys

>>5572025
Work your ass off and spend your freetime doing research. thats what I did
>>5572037

but bringing a dish is a bad idea, if they want you to demo something they will ask. If its a exec chef or CdC position where you will be responsible for creating recipes then a recipe book of YOUR recipes would be okay but theyll still probably want you to demo

>> No.5572118

What's your opinion on Neutral Milk Hotel's mangum opus, In the Aeroplane Over the Sea?

>> No.5572122

>>5570100
>>/r9k/

>> No.5572422

>>5572118
>>>/mu/

>> No.5572498

>>5570604
I fixed it today. I had the agar agar at the ready, but I just made the soup according to the recipe with the prep cook. Every step was done correctly, except when they had to blitz it, they used a god damned immersion blender instead of blitzing it in the Vitamix in batches. It didn't break today. Holy shit. Prep cooks are the worst.

>> No.5572506

>>5572118
You asked this same question of someone else yesterday. Faggot.

>> No.5572512

ask a trip who loves cool stories enough to leave the trip on in a shit thread on ck/

>> No.5572520

>>5572512
Why do you feel that you should use a trip?

>> No.5572529
File: 494 KB, 500x300, calthepoliceIDGAF.gif [View same] [iqdb] [saucenao] [google]
5572529

>>5572520
i didnt feel like turning it off yet here for this thread
for reasons
>op pls tell us why we should believe you/care

>> No.5572625

>>5572010
Seriously, dude. Not all veal stock involves roasting bones. Sometimes you use a "white" veal stock as an all-purpose stock, due to its mild flavor.

>> No.5572640

>>5572512
How do you become a tripfag, do you have to blow m00tikins?

>> No.5572643

>>5572625
White power

>> No.5572792

>>5572498
good to hear you got it fixed though

>> No.5572809

>>5570390
Take one of those knives you have all around you one day, come up behind him, and slit his fucking throat.

>> No.5573131

>>5571968
>>5571971
Hey, thanks so much for the delivery! Saved. Much appreciated.

>> No.5573241

>>5573131
NP man let me know if you want any of the others or if you have any questions

>> No.5573415

>>5570231
>obviously doesn't cook professionally
>tries to correct a working chef by spouting first year culinary school shit.

>> No.5573421

>>5570302
who actually fucks with the accent marks on this shit?

how the fuck did you get so goddamn autistic?

>> No.5573764

Non-chef here.
Can someone explain what a soup "splitting" means? Obviously googling "split soup" doesn't help me...

>> No.5574979

>>5573764
Soup (pureed soup, at least) should be of a single, consistent texture throughout. If your soup "breaks," it means the solid components have seperated from the liquid components, or the oils are not emulsified. It means, essentially, that your soup is garbage.

>> No.5575272

>>5570052
Are you an elitist prick like the rest of them? Fuck you

>> No.5575601

>>5570133
shit breaks because the fat content isnt high enough- no technically that isnt the reason but it is the solution.

Use a higher percent fat cream

>> No.5576360

>>5570052
Why is catsup so good with my medium well steak?