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Ask a professional Chef anything about food or cooking.

The stories and information posted here are artistic works of fiction and falsehood.
Only a fool would take anything posted here as fact.

Thread replies: 170
Thread images: 9

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Ask a professional Chef anything about food or cooking.
>>
>>717620750

Do you like being a dishwasher ?
>>
>>717620750
Steve, go to bed.
>>
>>717620840
I'm not but that is how I started and no I didn't like it.
>>
>>717620750
You call that a meal? It's barely an appetiser
>>
>>717620750

Under what circumstances/factors does heavy cream curdle and how do you rpevent it? Love making cream-based sauces to accompany meat dishes, but I kinda suck at it.
>>
what's your favorite food to jizz in at work?
>>
>>717621128
dont boil it keep low heat
>>
Do you intentionally fancy up the presentation just so you can try to justify charging 30 buck a plate?
>>
>>717621107
Fat AmeriKan detected
>>
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what do you think of my food? it's potato and beef with salt.
>>
>>717620750

Whats the best way to cook a steak and why is it medium-well?
>>
>>717620750
Rudest customer?
>>
>>717621383
Potatoes and beef, my two favorite foods. Looks good to me.
>>
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>>717620750
Do you ever get tired of fussy food and just go for the simple good stuff?
>>
>I stopped an old man along the way
>Hoping to find some long forgotten words or ancient melodies
>He turned to me as if to say,
>"Hurry boy, it's waiting there for you"
>It's gonna take a lot to drag me away from you
>There's nothing that a hundred men or more could ever do
>I bought some slaves down in Africa
>Gonna take some time to do the things we never had
>>
>>717621128
well a few...if not fresh but i suspect you're cooking it on too high heat...slow and low try it out
good luck
>>
>>717621183
yours when you come to dine
>>
>>717621347
somewhat
>>
>>717620750
I recently made a lamb shoulder roast for the first time, garlic and rosemary.
I absolutely loved it, but I've never had lamb any other way. Lamb wasn't a thing for me growing up so this was also the first time I tried it. Do you have any good recommendations for recipes? Cause I want to make lamb a common thing in me and my 2 roommate's home. Neither of them like to cook so it's falls on me.
>>
>>717621383
OP here..quite frankly mate...my mouth is watering...as long as that beef is med-med rare....lovely
>>
>>717621427
Typically someone that orders but wants to give their own opinion on what to add or not to...making their own recipe....Fuck Off....you are in my restaurant.
>>
>>717621398
>My opinion is right.
>>
>>717620750
How many different languages can you call co-workers "faggot" in?
>>
>>717621535
all the time!!!
>>
>>717621880
lamb burgers are lovely and this time of year, shepherd's pie using lamb
>>
>>717622484
2
>>
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>>717620750
How does it feel to know that my steaks are so much better than yours that I have to hide your shit steaks in a1 sauce to ignore your lack of ability?
>>
>>717620750
What hazing, if any, did you experience early in your career?
>>
>>717623621
0...I'm not AmeriKan
>>
>>717620750

This steak is clearly undercooked and this is a health hazard if you work at a restaurant. You're a bad chef.
>>
What's your favourite meal to cook and what's your favourite meal to eat?
>>
>>717624040
you have no idea what you are talking about, do you?
>>
>>717624693
Cooking our meat is what makes it nutritive and safe. This isn't deep science stuff dude. That's just how we survived.
>>
Not a chef but cook here, how mamy hours/week? In wich type of restaurant you work ( i mean traditional,gastro...)?
>>
>>717620750
What's your food cost percentage?
>>
>>717620750
how good are you are at cooking jews?
>>
>>717620750
How the fuck is that supposed to fill anyone up? Let me guess, that plate is 50 dollars?
>>
>>717624207
great question
fav meal to cook....eggs benny or beef wellington
fav to eat spaghetti and meatballs or lasagna
smoked salmon a close second
>>
>>717620750
>Ask anything about food
If I cook my shit, will it taste as good or better than the shit you cook?
>>
>>717622807
Shepherds pie always uses lamb anyway
>>
>>717624892
50-60 tradition local Canadian West Coast
All our food is supplied within 100 klms thru out the year so our menu always changes depending on the time of year....good question, thankyou
>>
>>717621128
low and slow
>>
>>717625112
>>717625317
>>
>>717625454
In Europe true, but not North America
>>
>>717620750
Why does it matter how you eat the food you make? You're just gonna shit it put anyway.
>>
>>717625225
Interesting. I'm honestly sick of lasagna/spaghetti or even most pasta dishes in general. Beef wellington however, could eat that shit all day.
>>
>>717620750
Why is it so fucking hard to cook an egg?
>>
Which is your restaurant? How is it called and where is it?
>>
>>717625711
>>717625711
If you make it say with it then becomes cottage pie
>>
>>717625950
what do you mean?
>>
>>717625711
If you make it say with beef it then becomes cottage pie
>>
>>717620750
What are the sharp bones in fish fillets called and what is the best method to remove them?
>>
>>717620750
That chicken looks a bit overdone to me. I like my chicken rare.

The instant mash looks très bon it has to be said.
>>
>>717624040
dumbass
>>
>>717621383
I wanna stick my dick in that food
>>
>>717627388
Could be funnier, but I got a small kek out of it.
>>
>>717620750
What do you do if the dishwasher breaks down during the dinner rush?
>>
>>717628351
Threaten to send them back to China or Mexico, depending on what part of the world you're cooking in.
>>
>>717620750
What's the name of the part on the stove that pots and pans sit on top of?
>>
>>717628558
KEK
E
K
>>
>>717627307
they are called sharp bones
remove with tweezers
>>
Here's a question for MR Chef senpai
i really love pasta carbonara but I can never get the right texture from the eggs in the sauce, is there a secret?
>>
Lots of questions that any real chef would know, but Google wouldn't, going unanswered here. Rookie line cook (at best) LARPing as a chef detected.
>>
>>717629087
im not chef but i know the secret. pan must not be too hot when u add eggs, so they won't scramble because of hottiness. stir the eggs with fork beforehand of course.
>>
>>717620750
Best cut of bluefin? Second best?
>>
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what is a good cheap knife set for kitchen use?

tips for vegetable stir fry? I've been using veggies an shit in sesame oil with some soy sauce. is bretty good
>>
>>717628992
Pin bones
>>
>>717621880
Lamb stew, use 1 inch by 1 inch lamb to cook faster. Marinate Lamb an hour with guiness, lemon, rosemary chopped garlic salt and pepper. I do mushrooms onions and potatoes with these. Anyways seperate lamb from guiness juice before cooking. Pre heat pan, make sure your pan is hot before you add the oil. As soon as pan is hot drop the oil,sear the lamb pieces lower the heat. Flip the lamb till golden brown on most sides. When the bottom of the pan stars to brown use your guiness sauce to deglaze the pan and reduce the guiness. I usually have a prepared beef stock at this point to add to lamb as it slow cooks in the background. I cook the vegetables to go into the lamb. Sautee your potatoes,onions and mushroom. Deglaze that pan with either left over guiness or some of the beef stock. Cook till tender season with salt and pepper to taste. If the potatoes and reducing does not thicken you can use cornstarch and water mixed. Butter and flour mix or a little bit of tomato paste( paste has a little bitter and acidic taste so I recommend adding a little brown suagr to even out)
Lamb tenderloins you can grill like a steak and as tender as a tenderloin steak. You can do steak spice for this make sure to do it dry or it will stick to your grill.
Rack of lamb french cut lemon, rosemary, salt pepper and garlic. Grill or roast best served with onion rings make sure medium rare. If you want well done it might be tough. Alot of lamb now adays are mechanically softened ao it ahould be fine. A little expensive taste you got there.
>>
>>717620750
I have a boneless, precooked ham but no foil. Should I throw it in my crockpot?
>>
>>717629087
Your basically making custard so the one who told you not to cook at high heat is right. You can always cook the sauce first and mix it into the eggs gradually untill it has mixed with the dairy base. Dont dump it all in just slowly pour a bit into the egg and bowl mix and repeat until mixed all together, then toas into your past and finiah cooking.
>>
>>717620750
anything?
>>
>>717629863
Cheap, Nella and they will sharpen it for you. Truth be told learn to sharpen a knife take a class buy a stone and any knife your comfy with will be your best knife. You can turn a cheap knife into a great knife. Knife +stone + skill...+5 attack
>>
Any day you would not recommend going to a restaurant, if you want fresh food?


Other than not ordering well done to get the old meat. But at that point you would probably deserve it anyway.
>>
>>717628351
Three sink method.
>>
>>717627307
If you learn to properly fillet a fish you will have no bones left over , watch a video take a class at your local grocery store. Unless its milk fish then its all bone
>>
>>717630839
This is wrong you don't cook carbonara sauce before.. it's just a mixture of Parmigiano-Reggiano and eggs. Which you add to your drained pasta and then add cooking water from the pasta to get your desired consistency. And it's nothing like custard ..
>>
>>717625950
Try adding your egg after the pan jas been preheated make sure if not nonstick itcovers a good aurface of the pan add the eggs to where the oils are.
>>
what sauce u like to cook more?
>>
>>717631865
Ok I worded that wrong. But when you do a dou le boiler and your making fresh cistardyou gradually add the eggs correct, ao I am showing him an easy eay to do it without making scrambled eggs
>>
>>717631865
Oh your going traditional italian using the starch from the pasta
>>
favorite fast food?
>>
Best recipe for pizza dough you know?
>>
>>717620750
How do you know when your steak is rare, and not just raw?
I come from a family where the only steak available is "fucking nuked until you can't eat the bastard", so I'd like to be able to cook my own.
>>
>>717629715
Time up spongebob: 1. Otoro 2. Chutoro.
>>
>>717620750
Why can't chefs take their time and cook a steak fucking properly, nice and tender, low and slow...
not charred on the outside and pink on the inside ...
If i want black on the outside and pink on the inside I'll eat out yo momma...
>>
>>717632610
practise. you get it, when you have done it thousand times.
>>
>>717633412
i don't have the money for a thousand steaks nigger
>>
>>717620750
i want to suck on this this in my mouth
>>
>>717631865
It is not wrong. There is alot of wrong ways of cooking things but there is a thing called growing with your industry and learning different ways of doing things. I am gueasing your the type of chef who thinks everything is wrong unless it is done your way. How do you think others chefs are different from others, by different recipes and cooking Methods. My title at work is senior Dining service Director Northeast Division I handle 27 locations from north carolina to Quebec. I use to be a line cook I use to be a sous Chef a working chef and an executive chef. The one thing that let me stand out was learning different ways of cooking. I have had so many mentors and one thing they always say...is grow dont be stuck in the way you were taught in school. Cooking is not a one path man its different paths. Learn from others.
.
>>
>>717620750
What's the difference between a cornish hen and a chicken?
>>
>>717621535
noice. Detroit style
>>
>>717633368
Depends on your restaurant. Most restaurants want you so a next group can yake your table. Fine dining is a waiting game
>>
>>717620750
is well done the best way to serve a steak and why yes?
>>
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I want to take a huge solid, one-piece fuckng shit.
I don't care what it is, really

Bonus points if it's a one wiper

Will deliver results
>>
>>717633557
No. Your are correct that there are different techniques. But carbonara is carbonara if you make the sauce different for instance adding cream it's no longer carbonara you've changed the recipe .
>>
>>717633368
Totol fucking idiot. A proper rare steak is nearly black on the outside and raw/warm on to inside. For a 1 inch steak you do 60 seconds per side over a 600 degree open hardwood coal/ flame.
>>
Why do you have to cook chicken extremely thoroughly, but steak you can get away with basically just searing it (if you're a faggot that likes it blue)
>>
>>717633999
I'm surprised not to see blood in the toilet, that's bigger than most dildos, and most dildos are bigger than most dicks, did they give themselves a lube enema or something before taking that dump or are they just loose as a goose?
>>
>>717633970
well done is pretty gud but best done is the best way.
>>
>>717634256
thats convincing
>>
>>717633557
Is your name steven
>>
>>717634187
Thank you, far better than this stupid fucking nigger
>>717633412
>>
>>717634220
Because all the bacteria is on the outside of the beef and on the inside of the chicken
>>
>>717620750
How do you feel about the method of cooking steak by laying it directly on the coals for about 30 seconds per side and then wrapping it in aluminum foil and letting it finish cooking inside the foil for ~12-13 minutes?
>>
>>717620750
What do you eat in the morning?
>>
>>717634020
Exactly...whats the difference between wolfgang goulash and goulash. Musaka is still lasagna.I have met so many italian chefs who do it differently to stand out from others. Replace parmegiano with a heavy cream. By the way I saw you said you were from Ontario.went to George Brown gaduated 2011.
>>
>>717634668
cock
>>
>>717620750
NIGGA HOW THE FUCK DO I MAKE POACHED EGGS

ALSO WHAT IS THE EASIEST WAY TO SEASON RICE

DON'T TELL ME TO ADD SALT
>>
Why are all chefs such faggots?
>>
>>717634822
add salt
>>
>>717620750
are you a professional chef?
>>
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Are you a faggot?
1): Yes
2): Yes
>>
>>717634632
i heard frying the outside doesnt "seal the pores and captures all the juices", so dont bother, or try the double-blind test of this
>>
>>717620750


Have you seen Chef?
>>
>>717634822
You need an acid base in your water. Like lemon salt and or white vinegar. It keeps it all together without seperating.fun fact adding a bit of vingar to your stews will also keep it together so you can cook it to super soft and itll keep shape.
>>
>>717635139
You are actually right. Chefs use to sear thinking it will keep the juices in.
>>
>>717635216

thank u
>>
>>717634632
Not op
That would be considered a roast. Not a steak.
>>
>>717635139
>>717635411
Really? I've only tried it once and it came out perfectly rare just how I like it and practically still bleeding. And then I dipped it in ketchup.
>>
>>717635423
Dont forget to bring to a boil first before adding the egg. Then drop to a simmer.
>>
>>717635582
My wife has her steak well done with ketchup....she ruins a good porter house like that.
>>
I want to make a chicken pasta dish.
Ideas?
>>
>>717620750
if I am making scrambled eggs, is it better to beat the eggs with a fork or whisk? does it make a big difference in the final product?
>>
>>717635582
so was it bleeding due to it being fuckin rare, or cuz u "sealed the pores"?
>>
>>717635696
I wasn't serious about the ketchup thing, in my opinion the only thing that belongs on steak is salt and pepper, steak sauce would be acceptable, but I don't use it

>>717635762
I figured it was because of both
>>
>>717635753
Not OP

A whisk is just quicker than a fork
No difference to the final product
Just get them emulsified
>>
>>717635704
I like.mine with mushrooms spinach bacon and chicken in a rose sauce. You can actually do this in all saucea from pesto(fresh easy, simple pesto recipe, basil olive oil parmesian garlic in a blender) or a heavy cream sauce 35% in a pan with sauteed minced onions and minced garlic, salt and pepper to taste. These are all simple recipes.
>>
>>717635945
if its cuz of both, is the influence equal on both aspects? Or r u actually wasting time and r wrong?
Do double-blind test, see for yourself.
>>
>>717635945
Oh man, sauteed onions and fresh peppercorns. Deglaze qith a white wine and beef stock. You can make a rue and thicken. Salt and pepper to taste... Fucking deliciouse. Usually I use drippings from a roast.
>>
>>717636382
Is this supposed to be a seasoning or a sauce? I've never heard of making a rue for steak before
>>
>>717620750
What's a good thing I can prepare for dinner being poor?
>>
>>717620750
I'm actually interested in being something like a chef/baker, got any tips to start out? It would be helpful
>>
>>717636742
Get like, 11p canned veg, and get some cheap gravy granules.
Grab whatever cheap reduced meat you can get from the reduced isle, you've got yourself a sunday roast
>>
>>717636708
Sorry its a thickener for the peppercorn sauce
>>
>>717637086
learn to cook
>>
>>717633743
Answer this please OP

Also, I was a dishwasher for a while, they taught me quite a bit about food prep and a little cooking, I enjoyed it quite a bit, is it possible, and by possible I don't mean literally "possible" of course it is, I mean is it likely, that I could become a chef by learning stuff as a dishwasher instead of going to culinary school?
>>
>>717636742
sack of potatoes

boil um
mash um
stick um in a stew
boil um
mash um
stick um in a stew
>>
>>717636742
Ramen noodles, the trick is, use two flavor packs per one pack of noodles, and when you run out of flavor packs, use olive oil, salt, red pepper, black pepper, and Parmesan cheese to flavor it instead :^)
>>
>>
>>717620750
how many drugs do you do?
>>
>>717636742
Noodles, pasta. Macaroni and cheese. Rice be creative season properly. You can make corned beef from a can the best thing ever. Heres a recipe. Corned beef from a can. Pan fry potatoes cut into little cubes, diced onions. When potatoes are more then half cook add corn beef to pan and saute. Serve with rice. Deliciouse filling and itll feed you 2-3 meals
>>
>>717621107

4 prong lamb rack is an appetizer? Ok you fat fuck
>>
>>717637468
lol those do not look good. the coloring is nasty
>>
>>717637265
Not Op. I just trained my Dishwasher a year ago today to cook and one of my beat cooks in the ontario district use to be a diahwasher...he did go to school eventually though. He had no formal training. He is now one of my lead cooks. He comes in and I do not have to supervise him. You got a drive take shifts, tell your chef you wanna prep and learn from there.
>>
>>717637886
Will most kitchens do that? The one I worked at was a new place, they were always operating in the red except when we got big catering events that made up for it, I never got overtime because they couldn't afford to pay overtime, and taking extra shifts to train would have meant over time, I'm certain they would have said no to that, am I understanding that places that aren't new and are established would do stuff like that?
>>
>>717637808
Its a relative comparison. Not intended to entice you, only educate you.
>>
>>717637528
>>717637460
>>717637335
>>717637146
Saved, thanks anons
>>
i love the taste of raw chicken
>>
>>717638097
Most cooks who go to school do volunteer hours in restaurants. I use to be a server/dishwasher. I was good at cooking learned from people. One day both cooks called in sick. I showed them I could cook made a nice pasta dish. It was passable. It was my first step. Remember to be calm and speedy, dont stress or you will faulter. I know this sounds like a bad idea for not being paid but, offer an hour or two of your time. If you can get a second job I say work at a bar as a cook, you can learn from there and no real experiwnce needed... Use to work at bars as a night cook as well. Free booze at end of shifts
>>
>>717638412
Funny fun fact, most chicken are cleaned and cut in such proper facilities now that contracting Salmonela from raw chicken is less likely then before. I have seen chefs taste raw chicken to see if the seasonings are right......
>>
>>717620750
When someone makes you mad enough to jerk off in their food do you try to make sure you unload in something that makes a good flavor match with semen or just let fly?

Unrelated query: how often do you taste your own jizz and what wine do you think goes best with your personal brand?
>>
>>717638412
Yeah. Still has that hint of half digested feed that spills out over it during disembowelment. So yo know it's fresh
>>
>>717638908
Dude...hard liquor what are you dumb!!!
>>
>>717638620
Thanks for the advice, a bar wouldn't work for me though, I have an enlarged liver, I can't drink alcohol, not at all, even a sip will make me feel nauseous and most likely end with me vomiting, I feel like it'd be rude to work in an environment where they offer free booze to say no, but I literally can't drink it. There are several universities in my city, maybe volunteer doing food prep there? One of them has a culinary school, so it could work out conveniently.
>>
>>717635174
I have, I was drunk, though.
>>
Hi OP, Chef from Australia here;
How do you generally eat at home/outside of work?
I basically live of vegemite on toast, bananas and coffee
>>
>>717639011
Why would it be rude to turn down a drink. The waitress are usually fun and nice at a bar. Its usually 2 cooks one bar tender and like 4-5 waitresses. They dont care if you dont drink.
>>
>>717639267
What if I ended up tending bar and a customer tried to tip me with a drink though? I don't know if that's common everywhere, but it's common here.
>>
>>717620750
how much do you get paid for what you do?
>>
>>717639379
You just explain your story. Lots of people i know dont drink alcohol and are chefs and bartenders. i have friend They have Chrones disease and they cant drink and they work at a pub. One is just religously not allowed she works at a winebar as a chef
>>
>>717638184
didn't educate. didn't entice. waste of garbage
>>
>>717640052
Guys I am not OP. I have been answering most of the questions. I am not sure if OP is still here.
>>
>>717640052
Good to know, I'll look in to seeing if I can get a job or volunteer at a sports bar near here, they have great food, so I imagine they're more about cooking than about getting people drunk
>>
>>717620750
How should someone approach learning to cook?
>>
>>717640450
When you get comfortable learning their ways and when they are comfortable with you. Experiment on your own food when you go on break. It saves you from failing at home with your own income. It is your free meal so if it comea out bad you eat and learn.
>>
>>717640524
Make something you like eating. Read the recipe for it and cook it. Do it once to twice a week. If you mean in the industry, prep cook or dishwashing. Like I said earlier bars arw good starts or cafes
>>
Hey Chef,
Why are all the foodfags wetting their pants over sous vide? Is this the next hipster foodie fuckfest, or is it really worth investigating?
>>
>>717620750
My late father-in-law said that most people have no idea how to eat food.

Was he correct?
>>
>>717620750
2009 called. It wants its purée of anything back
Thread posts: 170
Thread images: 9



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