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Chefdujour82

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Everything posted by Chefdujour82

  1. Hi Y’all I am looking for a rack that could attach to my vision grill stand to hold my extra pizza stones, grated, and other items vertical. Anyone have a suggestion? I know they make some specifics for KJ, but I can’t seem to find one for vision.
  2. Hi Y’all I am looking for a rack that could attach to my vision grill stand to hold my extra pizza stones, grated, and other items vertical. Anyone have a suggestion? I know they make some specifics for KJ, but I can’t seem to find one for vision. Thanks
  3. I’ve got a MK4 and the new IR one. I love the IR features, but the fact that the MK4 is waterproof is the reason I keep that one in my pocket. You have to be a little more careful with the IR version.
  4. Yes this is an example of choice grade ribeye that doesn't have a good amount of marbling. This loin was turned into burgers.
  5. When it comes to buying ribeye and strip loins I definetly look at the loin, but also the grade. When it comes to tenderloin choice and select don't make too much of a difference. Now back to the ribeye. Being a chef at a steak house I cut steaks all day long. In an average case of choice ribeyes each one varies. I have had a few that I even wouldn't sell because marbling wasn't of a choice ribeye even though it was graded that way. . Here's an example of a loin that was just unacceptable.
  6. I cook export ribeye daily at the restaurant. I first French the bones for presentation purposes. Season and cook at 225 for anywhere from 3-4 hours. Then hold at 140 for 4 hour minimum to get the best rest on the roast.
  7. Ricotta and prosciutto di parma (24 month)
  8. Being an executive chef in a somewhat high-end steak house I would have to say that at a lot of levels there is immense pressure. We do 300-400 covers on a Saturday and to make sure everyone gets a VIP experience is super stressful, but extremely rewarding. Having a staff that is passionate about food and quality helps emmensly.
  9. I first seared the chicken in the pan to get a nice fond on the bottom of the pan. I then saute the onions, carrots, celery. Add potatoes and then chicken stock (preferably homemade). You could use currently up whole chicken pieces and then add water to make your stock. I then simmer for a few hours. Thicken with a slight cornstarch slurry. Drop in the dumpling dough, cover and steam.
  10. Dumplings by: Author Cook Time: Yield: Here is the recipe for the dumplings. They are the best I have ever made. Recipe is tested and amazing. Mix all ingredients and drop into pot and steam for 12-18 minutes. The rest I don't have a recipe. Ingredients: 2 cups Flour 1 Tbs Baking Powder 1/2 tsp Baking Soda 3/4 Stick Butter Melted 3/4 cup Buttermilk
  11. Being a recent transplant to the Nashville area from the burbs of Chicago I have come to love growlers. Chicago doesn't have / allow too much growler sales, while everyone here sells growlers and fills them. Even whole foods here fills growlers. Got this attachment to keep the beer a little longer if I don't finish it.
  12. Started to need a good hearty fall dish. Went with a classic. Turned out amazing
  13. I just take what I need from work when I am going to cook.
  14. simple salt, pepper, and roasted garlic powder. Cooked at 325 for 80 minutes. Then 400 for 15 minutes for the skin.
  15. This turkey breasts was only $6.00 at Kroger. Hopefully it turns our great. Got to practice for Thanksgiving.
  16. I never use baskets. Just have to be delicate.
  17. It was equal parts kosher salt and brown sugar. Then added roasted garlic powder, paprika, black and white pepper.
  18. Pictures or it didn't happen Just kidding. Hope your hand feels better.
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