>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
>>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.
>>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.
>>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.
>>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
>>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 ..
>>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
>>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.
>>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...
>>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. .
>>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.
>>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?
>>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?
>>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.
>>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.
>>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 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.
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 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 :^)
>>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
>>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?
>>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......
>>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.
>>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
>>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
>>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
Please support this website by donating Bitcoins to 16mKtbZiwW52BLkibtCr8jUg2KVUMTxVQ5 If a post contains copyrighted or illegal content, please click on that post's [Report] button and fill out a post removal request
All trademarks and copyrights on this page are owned by their respective parties. Images uploaded are the responsibility of the Poster. Comments are owned by the Poster.
This is a 4chan archive - all of the content originated from that site. This means that 4Archive shows an archive of their content. If you need information for a Poster - contact them.