Ask a Chef anything about food or cooking

Ask a Chef anything about food or cooking.

How often do you cook at home? And do you have a career in cooking?

I cook 2 times a week at home
and do I have a career in cooking
I'm a fucking Chef you idiot!!!!!!
What else would i be doing, collecting garbage?

ok, why do you slice potatos into chips? I think it's much better when you make stikcks out of them. It's much easier to cook and gets done a lot faster.

not user but also chef, am also curious about how often you cook at home, i only make something nice for special occasion, family, get togethers etc. other than that i usualy make shitty meals for myself because i eat family meal at work.

MeriKan detected

"what else would i be doing"

browse Sup Forums

Whats your favourite food

Biggest pet peeve or just something you see amateurs do that pisses you the fuck off?

OP checked
i cook dinner on my days off....2 days a week
wife is a great cook so she cooks for me and the girls when i'm working
and of course i graze all through the work day which is usually 12 hrs

it's my fucking day off!!!!!
love some mindless drivel from time to time

Do you have a signature dish?

Once every week or so. I usually live off of leftovers and frozen shit in the meantime

depends on the season...too many to mention

thought that was a pastry at first glance, whoops. thats a weird question for chefs. personally, i dig a bowl of tonkotsu ramen

Over cook a nice piece of meat

watching people put/finding plastic in the compost

Canned squid in ink, how to prepare. Also black summer truffles in a jar, suggestions. I also have a can of silkworms. I like to experiment with food.

Chef, why do my Hot Pockets get really hot at the edges but remain cold in the middle? I follow the directions on the box.

again depends on the season
right now it is
Roasted saddle of Rabbit
With organic pork cheek and tarragon, across the creek potato puree white grace cheese stuffed peppadew peppers and assorted local beets
and
Miso Crusted BC Sablefish
Smoked tuna dashi broth with shiitake mushrooms and green onions braised daikon radish and soba noodles

whats the best way to feed a corpse to homeless people at a soup kitchen?

we have been using peppadew peppers recently at my place they are great

you need to bring them to room temperature even though the directions say you don't and also your microwave is old and cheap
try making your own hotpockets
you will surprise yourself

I would love to get my meaty hands around your throat you fucking little cocksucker!!!!!!!!!!!!

are you growing local or bring in from South Africa?

post some of your food pics

getting them from sa, we do get local produce though

fuck off post your wifes fat ass

is there a food that you wish you weren't allergic to?

We only use local ingredients within 100klm of the restaurant all seasons

it's not a food but an additive, sulphites

damn, it must be nice we aren't able to

What's the best way to cook chicken so that it stays tender?

why not? where are you
Iceland?

Florida, we totally could but we are a private club so we have to cater to our members shit palates

How do I learn what spices to use with what food?

most chicken will stay tender except chicken breast. The best for that is bone in, skin on. In a pan, hot olive oil, not! extra virgin....burn temp is high.
Chicken in, skin down, one side 30 sec then turn another 30 seconds. In a preheated oven 350f...put chicken right side up (skin up)
bake till done...depends on the size of the breast. You will need a thermometer.
Crispy skin traps the moisture as does the bone. Good luck. Works the same on a Barbie

you could always brine it

you need to go work for someone that gives a fuck.
a local chef an artisan
like this

pussy

give me a couple of example of the dishes you want to cook
it's mostly your taste....what you love

OP here, that to, which works great with pork as well

Have you seen the movie Chef?

do i absolutely need a paella dish for making paella? can i make it in a regular cast-iron pan with deeper edges?

Thanks!

fuck off what a piece of shit!!!!!!!!!!!!!

absofuckingloutley

Why would someone eat that shit?

I mean, farro with clams and shrimps is salutist autistic tier.

Switch farro with linguine and then it'll be a 10/10.

---

Second question: how to make the best mussels gravy?

I put the clean mussels (note: I keep them with their sea water inside) in a hot pan with hot oil in which I previously fried some garlic (removed it when it became yellowish).

After 5-6 minutes of cooking I turn off the gas and add fresh parsley and pepper.

The result is tasty but I feel like it lacks something.

>pic related: my mussels

but why?????

Broth looks too watery for linguine

i've made paella before in a cast iron skillet just fine, fuck anyone if they say otherwise.

As an Italian, I'm offended by that shit.

It's like "put random things on a pizza base and fuck everything".

I realized that American cuisine is just like that. Nevermind.

looks good, this is some fresh florida grouper i ran the other night

Are you the guy from that classic film two years ago?

Made some uramaki tonight, thoughts?

Keep it boiling and reduce the broth.

You may want a layer of fresh olive oil and gravy to keep the linguine moist.

Mussel gravy.......why would you think you need a gravy on fresh cooked mussels....what you need is a cold fucking beer, and I recommend Alexander Keith's IPA
There's your fucking gravy

no no you misunderstood
the cast iron is perfect!!!!!!

This looks more like food than the other guy's.

mussels cooked with beer and pork belly are delicious

Because it's orgasmic when you eat a mussel with broth in its shell.

Also the remaining broth could be used for making a risotto.

Surely the prawns would overcook by the time the broth was reduced? Unless you strained the broth first but that seems like too much effort

dood, it's Spanish/Mexican get over it
fooking delicious man

checked and very nice ombre

Ps. Beer with mussels? Absolutely not.

With mussels I drink a fresh Chardonnay.

how use stove

Mussels, Frites and Beer. The Belgian way

youi sir are very good
well done

can't go wrong with chardonnay and mussels but don't knock it till you try it

No....cook the mussels
eat the mussels
drink beer while eating mussels
simple!!!!!!!!!!!!

1/2

you must be a fucking AmeriiKan

2/2

Italian.

OP here looks fucking spot on!!!! Good job!

you have great beer...
mussels and beer....perfect

---> take the prawns out
---> don't make such a quantity of broth in first place

Well, fuck me I'll give a try.

I'm going for an IPA.

I like my steak well done. Is that a crime?

What are some less obvious secrets to making food tasty while keeping it low calorie?

yes

Have you ever spat in or jacked off in someone's meal?

ah ya
try a med well....

forget about calories
cook fresh food you lazy fuck
you will never have to think about calories again

Do you spit on the things served ?

14 yr old newfag detected

I just want to strangle fagotts like you!!!

>▶
I do cook fresh food you retarded fuck, but I'm bored of it and was looking for ideas.

double doubles check
Fuck off you fat fuck!!!!!!!!!!!!

Going camping, best pudding recipe to make on a bbq?

Why are chefs so angry? Your responses are hilarious.

pudding?

what's a good but not too expensive knives set?
Do you prefer weeaboo knives?

do u scream in the kitchen like chef rumsey

how does I clean an overcooked fry pan, cast iron?

So people always say you're not supposed to leave food in the danger zone for long, so why are you supposed to let hot food cool before you put it in the refrigerator? Doesn't putting it in cold bring it out of the danger zone faster than sitting on the counter for a while?

Because you're supposed to wrap it before you put it in a cooler(cross contamination), which will keep it from cooling

>Because you're supposed to wrap it before you put it in a cooler(cross contamination), which will keep it from cooling

But if my food is all in it's own package/container in there, how would there be cross contamination? I could understand it if there was a raw chicken just laying on the shelf fucking its cavity with some carrots there might be cross contamination between them, but when I buy meat from the store, it's wrapped up on a tray and I keep it in a bag in case it leaks. How would salmonella get into a container of soup or something?

overcooked shrimp broth is to thick clams look dirty...KILL YOURSELF

How do feel about solid albacore with green onion and orange pepper