Oh the life of a chef! After 10 hours of being on my feet, commuting in 20 degree weather and cooking for nearly 200 customers tonight, I am exhausted. Great night of service over all and I have received a new question that I plan on addressing first thing tomorrow. The question was: What is the best way to prepare a steak on the grill? So look forward until tomorrow's topic: STEAK!
Talk to you soon!!
-Chefbaz
Friday, December 18, 2009
Wednesday, December 16, 2009
Boiling Eggs Question.....
New question: When boiling eggs why is it that some shells peel off perfectly while others you end up having to take little chunks and it pulls part of the egg with it?
Answer: I will tell you how to hard boil eggs completely perfect! First put the raw eggs in the water before turning on the heat. Then turn the heat all the way up. Once the water reaches a boil, turn the heat off, cover the pot and keep them covered with no heat on for 12 minutes. After 12 minutes you want to get the eggs put into an ice bath to "shock" them. This will stop the cooking process and shrink the white from that annoying membrane you are talking about.
Eggs are extremely delicate and need to be handled with a lot of love. After the eggs have completely came down in temperature (about 10 minutes) then you are ready to start peeling them. If you are boiling some for later. For freshest results don't peel until ready to use/eat. next is to make sure you have a medium flow of running COLD water from your sink. After lightly banging the egg around its entire shell, hold the eggs under the water and gently start peeling the shell off, allowing the cold water to assist in getting between the membrane and the egg white. If all steps are done right, you should have no problem peeling the eggs perfectly, and also cooking the eggs perfectly as well. A nice pale yellow yolk, instead of that grey color we all know about that isn't near as appetizing!! Have fun trying it out, and let me know your results!!
Thanks and Ill talk to ya soon,
Chef Baz
Answer: I will tell you how to hard boil eggs completely perfect! First put the raw eggs in the water before turning on the heat. Then turn the heat all the way up. Once the water reaches a boil, turn the heat off, cover the pot and keep them covered with no heat on for 12 minutes. After 12 minutes you want to get the eggs put into an ice bath to "shock" them. This will stop the cooking process and shrink the white from that annoying membrane you are talking about.
Eggs are extremely delicate and need to be handled with a lot of love. After the eggs have completely came down in temperature (about 10 minutes) then you are ready to start peeling them. If you are boiling some for later. For freshest results don't peel until ready to use/eat. next is to make sure you have a medium flow of running COLD water from your sink. After lightly banging the egg around its entire shell, hold the eggs under the water and gently start peeling the shell off, allowing the cold water to assist in getting between the membrane and the egg white. If all steps are done right, you should have no problem peeling the eggs perfectly, and also cooking the eggs perfectly as well. A nice pale yellow yolk, instead of that grey color we all know about that isn't near as appetizing!! Have fun trying it out, and let me know your results!!
Thanks and Ill talk to ya soon,
Chef Baz
Great day behind the line!
Tonights dinner service was fun. It started off extremely slow, but we ended up doing 85 covers. It was just a solid 2 hour rush, so everything was happening at once. I worked the pasta station tonight, which normally isn't my station, and I rocked it out! My favorite pasta dish on our current menu is called the spaghetini. Its spaghetti, confit tomatoes, garlic, torn basil, lump crab meat, and a pan sauce that is made to order using our crab stock and mounting it with a saffron compound butter. Its garnished with torn basil and bread crumbs. GREAT DISH!!! I am back at sautee/fish station tomorrow, gotta gear up for a busy weekend!! Remember to ask me anything that you might wonder about any past experiences with food, or maybe you are planning on roasting your 1st turkey this holiday season, whatever it is dont hesitiate to ask because there are no dumb questions or questions off limits!! Goin to get some sleep!
Talk to u soon,
Chef Baz
Talk to u soon,
Chef Baz
Tuesday, December 15, 2009
First Question---Guacamole!!
Hello All and thanks for your support. I have already been asked my first question and It was how to make your left over guacamole not turn brown, or at least not so fast? Very good question! A follower responded to use lime juice, This is my response.
Actually lime juice will help, but essentially just as much as putting tomatoes in your Guac. The acidity helps oxidization but very minimal. I personally Put both tomatoes and lime juice in my guac, for the acidity balance and flavor they bring to the bold favorite dip! The real trick to adding at most a day or two more without oxidizing, is to not use normal tupperware when storing it, it should be in a bowl where the contents stay deep. This will make it so that when it does start to brown, Only a small layer at the top will be brown, but once stirred up its all good. Next is cover with plastic wrap, but also not like normal. Actually adhere the plastic wrap to the top of the dip eliminating a gap of air between the dip and the cover of the bowl. Last but not least Im sure we have all heard to keep a pit in the dip for longer shelf life as well. This does help, but not because of it being the pit, but because of its shape/surface area. A golf ball will help this all the same! With these 3 things you will definitely notice a 1-2 day difference of the freshness of Guacamole, and lets face it,i ts so good, its not gonna last much longer than that in your fridge! Thanks for the first question Britney!!
Chef Baz
Actually lime juice will help, but essentially just as much as putting tomatoes in your Guac. The acidity helps oxidization but very minimal. I personally Put both tomatoes and lime juice in my guac, for the acidity balance and flavor they bring to the bold favorite dip! The real trick to adding at most a day or two more without oxidizing, is to not use normal tupperware when storing it, it should be in a bowl where the contents stay deep. This will make it so that when it does start to brown, Only a small layer at the top will be brown, but once stirred up its all good. Next is cover with plastic wrap, but also not like normal. Actually adhere the plastic wrap to the top of the dip eliminating a gap of air between the dip and the cover of the bowl. Last but not least Im sure we have all heard to keep a pit in the dip for longer shelf life as well. This does help, but not because of it being the pit, but because of its shape/surface area. A golf ball will help this all the same! With these 3 things you will definitely notice a 1-2 day difference of the freshness of Guacamole, and lets face it,i ts so good, its not gonna last much longer than that in your fridge! Thanks for the first question Britney!!
Chef Baz
Getting Started!!
Hello Foodies!!!
I am VERY EXCITED to start this blog!! I will be blogging about any random thoughts or knowledge I have about food daily, and I am hoping for participation from all of my followers. I want to create somewhat of a network completely around food. I know everyone, including us professionals, have questions daily and learn new things daily. I am lucky to have such an exciting career and I love the momentum that this industry has and how interested the general public has become with food in this country. There are no Questions off limits and I will make sure to find answers for anything that is asked. I am new to this blogging thing, so I will be learning things with this as well!! I will be updating daily with pictures and thoughts, and hopefully soon I will be answering any questions yall might have!! Thanks for following me and feel free to share this blog with any of your friends and family. Feedback is great as well, discussions about food are exciting and completely welcome! I cant wait to get started, and I hope to be in full fledge starting in the new year!
Thanks and Ill talk to you soon!
Chef Baz
I am VERY EXCITED to start this blog!! I will be blogging about any random thoughts or knowledge I have about food daily, and I am hoping for participation from all of my followers. I want to create somewhat of a network completely around food. I know everyone, including us professionals, have questions daily and learn new things daily. I am lucky to have such an exciting career and I love the momentum that this industry has and how interested the general public has become with food in this country. There are no Questions off limits and I will make sure to find answers for anything that is asked. I am new to this blogging thing, so I will be learning things with this as well!! I will be updating daily with pictures and thoughts, and hopefully soon I will be answering any questions yall might have!! Thanks for following me and feel free to share this blog with any of your friends and family. Feedback is great as well, discussions about food are exciting and completely welcome! I cant wait to get started, and I hope to be in full fledge starting in the new year!
Thanks and Ill talk to you soon!
Chef Baz
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