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chef koo

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  1. Pass it through a strainer or a food mill after cooking. Or even leave the skins and buzz it in a food processor. I'm making to yangaeng with different beans. I have a feeling they'll taste about the same. Either way the texture doesn't need to be super fine, but even if it does, there are ways
  2. I know it's standard to soak beans to cook since they'll split, take longer to cook... and I think that's it. but if you're making a puree, is it still a thing? I mean, they'll cook eventually and I don't really care if they split, since it's going to be a puree. Am I missing anything? The only reason I thought would be relevant would be to ensure the ratio of water wouldn't be effected since beans that split soak in more water, and particulate matter will float into the cooking liquid. But if I measure correctly, I should be good, right? Also there is that oven method, which gives a good compromise of the structure of soaking but without the time commitment.
  3. @Weinoo yah I saw those. That's what I was ttrying to avoid. They're suer expensive, and I'm operating a restaurant in a super remote region, so if it breaks down, I'm toast!
  4. I was looking at purchasing a green onion slier, but they're about $700. The Kitchenaid slicer attachment is only $70 on Amazon. My concerns are whether it can slice thinly enough. My other concern was if it'll crush the green onion instead of slicing it. Is the blade sharp/angled enough to get a clean cut?
  5. I'm looking to make a lactose free hollandaise. So I'm going with a sabayon, lemon, cayenne, and canola oil. If I want to add a buttery flavor, I'm confused about which one to use... Is butter extract super potent? As in a couple drops and you're in butter town? If I had a side by side dish, whether it be with hollandaise, or a cake, or anything, could I taste a significant difference in extract vs flavoring? Is there a major price difference?
  6. I feel it's well known that compared to everywhere else, BC liquor prices are high. Is there a work around without relying on duty free shopping? I don't go down there enough. I heard of some people buying in bulk from Alberta, but I've been trying to google it and can't find anything. From what I gather you can't buy wholesale either unless you have a license to sell.
  7. I understand the orthodoxy around gelatin but for most of my uses, I've never bothered and have been fine. 99% of what I use it for it's going to be solidifying a liquid, so I just simmer it until it's completely dissolved (I know you're not supposed to boil it either, but never been an issue). Problem solved. Simmering it while stirring removes any lumps, I've never seen any issues with clouding. If you're making a mousse where you can't be as aggressive, I can see the benefit, but EVERY recipe I see regardless of how the gelatin is being handled, calls for blooming. It almost has a putting a cork in a pot of octopus to make it more tender feel to it.
  8. That being the case, I think I'll stick with the non fluted options
  9. I know you can get non-fluted pans, and ones that are perforated, but the vast majority of the ones on the market are fluted. I can't think of a practical reason why that would be. If anything, it seems disadvantageous. It's more labour intensive to line with the dough, they seem more complicated to produce, harder to clean. Is it for the structural integrity? I mean, how much structural stress could a tart be under, where that fluting would actually make a difference? As far as I can tell, it's just for the look of it.
  10. If you're going to simmer gelatin in a liquid, is there any point in blooming it?
  11. I've seen a number of recipes involving whole, uncut leeks. Is the idea to clean them whole (Is that possible?); buy them dirtless (is that also possible?), or is it no possible and you simply accept the dirt and just eat it?
  12. What's life like? How did you get your job? I've been a chef for a while now and I'm looking to work in a remote camp (oil, mining, off shore, ect), but I've heard a lot of stories and I'd like to get the straight dope on the situation.
  13. As I mentioned before, if that is the case, why not simply proof the whole batch, but for less time?
  14. So if I understand correctly, pre-fermenting isn't so much about the product as it is the logistics?
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