/ck/ - Food & Cooking

>>8361582
Sure you can, heavy cream and milk should be pretty good. Ratio dependent on how thick you want it. A good whisk and some effort should get exactly what you want.

>>8361571
Double boiler.

>>8361555
You melt chocolate.

>>8361496
What the actual fuck are you on about?

>>8361487
Theyll sell them probably. I bet those maintenance costs are high enough that it makes sense to just eat the cost of replacing them.

>>8361352
Yeah but that person working is probably getting paid at or near minimum wage. at 8 dollars an hour thats like 70k. There is no way those a decent machine costs any less than 50k. For a bank of 6? 300k in machines vs the old school setup for a fraction of that? Plus insurance and maintenance and paying for technicians to fix them? Like sure walmart can pay for that but albertsons probably cant.

We get our creation gardens delivery at 8:30 am every day directly on time. Their driver/delivery guy is this old black dude whos cool as shit.

>>8223201
caramelize onions in rendered bacon fat*

>>8223189
which, render fat from lardons, caramelize onions, sherryvin and brown sugar and salt add the lardons back to the pot and stick blend that shit. Hilariously dope.

>>8223163
Which, we totally caramelize onions for a bacon jam that we make at my restaurant. Thats like an hour long process max.

>>8223163
Forgive me, youre correct on the timing, however. youre 100% supposed to be using fat in there to help with the moisture.

This is thomas kellers recipe.

http://www.foodorleans.com/miracle-5-hour-onions-caramelized-onion-recipe-28158146/

>>8223135
2-5 hours your onions will just break down.

Have none of you fuckers ever made french onion soup?

>>8223135
no it doesnt.

You guys are fucking idiots. Any fat will work as well as a decent helping of salt.Olive oil or vegetable/canola oil will be fine as well as unsalted butter. Unsalted butter being the best for flavor. Mediumish heat and agitate frequently. You dont want to cook the onions too quickly and burn the sugar like this dumbass>>8223078.

Eventually, like a pretty long time honestly, like 20ish minutes at least, youll start to notice a pretty brown color developing. Thats the sugars actually caramelizing like you want.

>>8210160
>>8210160
Youre not gonna get ALL of that fat out of there and you still need to clean it properly, otherwise youre just putting fat and salt on food and crud and shit thats just gonna get into your food. After a while of using it consistently youre gonna keep that surface youre looking for regardless of how hard you clean it. As long as you apply fat directly after cleaning. If youre really worried about it just use hot water and no soap.

>>8210086
It doesn't matter as much as you think honestly. Yeah you still wanna get the crud that you just cooked off as much as possible. As long as youre applying fat directly after its been cleaned is what counts.

>>8210062
Honestly man, just a good scrub with a steel scrubbie and just drying and then applying canola or olive oil will be enough. Sear some fish in it or something that requires fat to cook with. Those pans look pretty good honestly and I work at a place where we have 100 of the bastards.

>>8210014
You totally dont have to heat them like that. Just applying fat like canola or olive oil directly after drying from hand washing will keep them up to date on whatever it is you wanna cook in them.

>>8204090
I work in a professional kitchen where we all bring our own knives. Theres like 3 whetstones floating around not including the exec chefs stones which obv are off limits.

>>8167843
if the chicken has some spice to it yes, otherwise adding that much sugar to the party makes it too rich imo.

>>8063179
>>8063166
>>8062347
>>8062355
>>8062417
Actually he's right.

At most of the top culinary schools in the country, proving that you can cook an egg any way youre told to perfection is the first big test. Also many top executive chefs will ask someone on their stage to cook an egg to gauge their experience level.

As a breakfast chef at a fine dining restaurant that we serve 2 eggs for 6 dollars. Probably the hardest thing to learn was how to get perfectly shaped and colored eggs and not ever breaking the yolk. Fucking the bitch who I worked with in the beginning had a culinary degree, been in the industry for 10 years, most of which was at a pretty top tier restaurant. Even for her it was pretty hard.