Ask a Chef anything about food or cooking.

What is your favorite spice

>>714588340
How do you cook michelin star level scrambled eggs?

Making a good Cesar dressing... Go. Don't want the healthy versions. Give me the gusto

>>714588453
totally depends on the dish...but if I had to chose 1 in any cuisine, pepper.

>>714588340
What's the point of herbs....I can't taste them or smell them

>>714588340

What's the most incredible way to prepare a leg of lamb?

Looking for inspiration

>>714588548
Goose egg. Salt, pepper dash of milk. Continuous whisking on low heat. Not OP. What do you think about that OP?

>>714588340
do you take care of your drivers or are you a stingy bastard

>>714588548
do you even goggle
https://www.youtube.com/watch?v=PUP7U5vTMM0

>>714588809
Stingey*

>>714588729
you must be American

what do you think about potatoes?

>>714588986
Yep

>>714588986
you must think about america constantly
sorry about your life

>>714588802
Not even close to a chef, but I've stopped using milk because I didn't really notice a difference. The rest is one of the ways I do it though.

>>714588742
Slow roast, sear first then slow roast

>>714588340
How to calm down lobster before you kill him?


(If your answer is you rotate him or heads down or you freeze him then you are shit chef)

>>714589028
love potatoes

>>714588548
You use magic word Bitch

>>714588340
>chef

how long have you been cooking professionally, where did you go to school, and where do you cook now, and how much do you make?

every fry cook wants to call themself "chef" but they aren't even near that. "chef" means boss, you're not the chef unless you are in charge of SOMETHING.

>>714589187

You throw it in a boiling pan, duh.

>>714588729
Stop eating McDonalds for a year and maybe you will get your palate back

>>714589187
Back of a knife down the back of his neck.. Then through his Brain while he chills out

>>714589187
ball peen hammer to the skull...that will calm it down nicely

>>714588340

How do you use saffron?!

I've bought it and used it in all sorts of curries and delicate dishes but I can't tell it's in there. It makes no difference.

Please explain it?

>>714589486
it's for color.. not flavor.

banquet chef here (not OP)

>>714588340
How is the taste of human flesh?

>>714589269
25 years
Stratford Canada
Whistler Canada
$150,000+

>>714589187
I could never do it, the little fucker was always too pinchy, nearly chopped my dick off.

>>714588340
Is "spicy" food generally considered less rafined than a perfumed meal

>>714589623
bullshit. next you're going to tell me that you are Dave Levey from hells kitchen season 6. fuck off.

>>714589406
No man then he dies but my question was how to calm him down so you can place hand on him and he wont scratch yo answer is


You spit in its mouth then as spit is kinda dense he gets feel as if he is in sea and calms down.

I work in croatia fish restaurant for 20ys now do it every time works 99% od time if not spit again hh

>>714589486
OP here, it is the most over rated spice ever...it is very...how do I say, dainty, so the dish needs to be dainty as well. Not a robust spice, so I seldom use it.

>>714588340
What are some things that make you not like a specific server in your restaurant?

>>714589606
OP here...if I could find you, I would strangle you and find out you little pee wacker!!!!!!!!!

>>714589590
Exactly but it does leave rather wierd tastee as you recognise it

>>714589805
no that is not me

>>714589872

Thank you! What kind of flavour is it supposed to add to the dish?

What kind of dishes are dainty enough to bring it out?

>>714589117
If anything I add the milk for quantity and smoothing out the richness. That's only personal preference but when cooking in work I use a dash of cream instead with regular eggs.

>>714589623
are you french?

>>714589957
unapologetic if the dish is returned
lackadaisical on a slow day

>>714588340
I have a smoker. Should I bother with brisket since it's such a difficult piece or leave it to the professionals and twice the cost?

Have you seen chef?

Chef!, do you allways finish steak in an oven or is it OK to grill all the way through?

>>714589117
Pinch of salt whisk with fork until everything is one cook until soft and moist fake chef faggots.

>>714590124
Souffle, scrambled eggs....

>>714590167
Canadian so I speak French, but I am English

Chef please explain the French fry, how does one make crispy fries?

>>714590245
ya ya ya bother
get your spices going and low smoke that fucker
for 8 hrs....nothing better

>>714590257
finish grill outside on a barbie
always finish inside in the oven
it's all about heat control
great question btw

>>714590228
I work in an upscale seafood restaurant as a server. Been there for more than 6 months, but im pretty sure the head chef hates my guts. I'm used to it now, I honestly don't care anymore. But he's always talking shit about me to my gm

>>714590257
That is going to depend entirely on the type, cut, and thickness.

>>714588340
do you do payroll ?

>>714590648
you need to double fry my friend, double fry....same as chicken wings....check this out
https://www.youtube.com/watch?v=jSh6VJYRV-g

>>714590907
move on dood you can't win that one

>>714591422
But chef some say blanch fries others say pre boil fries which is right?

>>714591112
fuck no i'm too busy
we have an agent

>>714591549
you are not listening to me
either way it is a 2 step process

>>714588340
What are the five mother sauces?

>>714589871
What the fuck, man.

File: SOC152C - Various Vags.jpg (273KB, 1200x800px) Image search: [Google]

273KB, 1200x800px

>>714588340
How to make bacon without bacon?

>>714588902
i disagree

>>714588729
>What's the point of herbs....I can't taste them or smell them

troll harder, son

>>714589117

What do you think of ramsay's famcy scrambled eggs?

File: Sansa Check 'em.jpg (998KB, 1011x1553px)

998KB, 1011x1553px

>>714592299
>>714592233
>>714591922

>>714588340
Potatoes, peeled or unpeeled?

>>714588340
Why the fuck do people present food in the nouvelle style? It just gets fucking cold and there's like no sauce ON the damn food!

>>714588340
how
do you make the best chimichurry sauce ?

File: chek.jpg (20KB, 293x217px) Image search: [Google]

20KB, 293x217px

>>714592564

File: 1481230285736.jpg (24KB, 472x472px) Image search: [Google]

24KB, 472x472px

>>714592577
>>>714592564 (You)
>>>714592299 (You)
>>>714592233 (You)
>>>714591922

>>714592577
Peeling potatoes is for pussies! Real men eat the ground of where they tread.

File: 1377729008681.jpg (173KB, 510x384px) Image search: [Google]

173KB, 510x384px

Is this thread alive? then I got a question, how the fuck do you prepare a risotto. Everytime I do it it takes atleast 40 minutes from start to serving, And I guess most guests aren´t willing to wait that long

>>714594311
There's really no secret to risotto. It just takes time to cook.

Is it wrong that i add msg to everything?

>>714594825
Yes and thats my point, do you do it on order and let the guest wait for 40 minutes or more or what parts can be prepaired to speed up the process

>>714591760
Bechamel
Tomatoe
Espagnole
Hollandaise
Veloute

>>714594954
Depends on the restaurant I'm cooking for. If it's a casual restaurant I'll have some cooked 90% of the way so I'm just finishing the process when they order. But if I'm at a fine dining multi course type place I'll do it to order from a raw state.

>>714589623
What do you think of Noma food lab?

do you do any fermentation/booze making?

Best soup base?

how to make quick hollandaise sub?

>>714588340
Is molecular gastronomy passé?

>>714588548
Just free range eggs, a tablespoon of cream per egg, crumbled parmesan to mix through, get the pan smoking, hit it with oil and a pinch of salt, no more heat, add the egg and stir with either steel tongs or wooden spoon. Be very fucking quick. As soon as it starts to form up, get it out of the pan. Pan should still be clean.
>Michelin stars are awarded as per an area basis - if the restaurant is in an average place but the food in amazing while keeping to the area, the star is awarded

>>714588340
whats the best dish with anchovies?

>>714596861
not OP but I love puttanesca

>>714597176
I didnt ask you faggot
good dish though

File: 1377095823596.jpg (8KB, 115x163px)

8KB, 115x163px

I got a big bag of squid I got cheap, what should I do with it, I´m allready tired of putting it in pasta

>>714588340
would you rather eat a steaming pile of shit or a serving of Kraft mac-n-cheese with boiled hot dogs?

Do you always sear your meat to prevent the juices from running out?