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chef koo

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  1. Cleaning leeks

    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?
  2. 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.
  3. Pre-ferment question

    As I mentioned before, if that is the case, why not simply proof the whole batch, but for less time?
  4. Pre-ferment question

    So if I understand correctly, pre-fermenting isn't so much about the product as it is the logistics?
  5. Pre-ferment question

    Interesting. I've never worked in a professional setting, but I've noticed that the technique is shown and recommended in cookbooks and cooking shows as well. I figured there was a pragmatic reason for it, in regards to the end product.
  6. Pre-ferment question

    So I made this loaf, just now. The whole batch of dough was made last night and proofed. Flavor was great and the texture was great. In comparison to baking a loaf with a preferment, the flavor was slightly better as was the texture, but not by much. Either way for future reference, I'm doing away with a pre-ferment. It never made sense to begin with and it still doesn't. Just an extra step that doesn't do anything, in my mind. The recipe I used was follows 500g flour 400ml water 10 g salt 5 g yeast Just mixed it all together and kneaded for a few minutes. Proofed it over night and baked at 450 for 40 minutes
  7. I'm not the most well versed in baking, but it's my understanding that the longer you knead something, the more robust the strands of gluten become. It's also my understanding that if you add more fat and/or moisture to a dough, it inhibits the formation of gluten. So if both of these are true, would it make sense that a bread dough with something like 70% moisture, take a VERY long time to knead to build up the gluten? Would 30 minutes plus be out of the question?
  8. Pre-ferment question

    @keychris, could be, but I'm guessing that the benefit is something a bit more concrete. @cakewalk, Great link. I think it really does come down to simply trying it and seeing for myself. @Lisa Shock, I get that over proofing leads to a sour taste, so why not proof the whole batch but for less time? As for the fridge space, this technique has been adopted by home cooks as well. If that is the reason, I'd simply rather not, since fridge space isn't an issue for me. If it is the reason, would it make sense to assume that proofing the whole batch wouldn't make a difference? Either way, the feeling that I got is that I'm going to have to find out on my own. I'll report back.
  9. Pre-ferment question

    What are the benefits of making a pre-ferment? And I don't mean the enhanced flavor and/or texture. I get that part. I mean why only pre-ferment a portion of the dough? Why not make the dough all at once and allow it to sit in the fridge over night. If a pre-ferment is a way to enhance flavor and texture, would it not make sense to pre-ferment the whole batch? At first I figured it was to taper the amount of enhancing. But then couldn't you simply pre-ferment the whole batch of dough but for less time?
  10. Morteau Sausage substitution

    Interesting reads. I called a local sausage maker and he said that the next time he's making it will be in October since it's a sausage typically eaten during special occasions. His recommendation was a smoked Mennonite sausage. In his opinion, it was the closest, so I'll be going with that.
  11. Morteau Sausage substitution

    Is it cured like a salami? I've never had it so I'm not sure where to begin looking for a substitution
  12. Morteau Sausage substitution

    I'm trying to find some Morteau sausage. If in the chance I'm unsuccessful, what's a good substitution?
  13. Food adhesive

    I've begun a program with a weight loss company. One aspect of the program is the use of seeds. I want to make a granola bar-esque type thing. I want to take these seeds and press them into a bar. I'm looking for an adhesive that will hold everything into a bar, but it can't be sugary or high on the glycemic index. Anyone have any ideas? I was thinking of a puree of dried apricots or dates. Anyone have any ideas?
  14. Croquembouche questions

    Let me rephrase my title. It's not a croquembouche question. It's a lot of profiteroles stacked in a tower question. I'm going for looks and taste. Texture isn't my top priority. I'm going to maximize it however not at the expense of the look or the flavor of the tower.
  15. Food costing and pricing

    Your basic formula 30, 30, 30. Meaning that of the revenue that comes in, 30% goes to food, 30% goes to overheads, 30% goes to labor and then the last 10 percent goes to profit. These percentages will vary depending on the business model. So when costing things out, just take the cost of the raw ingredients in a dish and times it by 3. So if the cost of the ingredients to make a steak, baked potato, and grilled asparagus with some kind of sauce came out to $33, the price that would show up on the menu would be about $99. Let's say $100 to make it simpler. After you've sold that steak, you then take the $100, and give 30% ($30) to food cost, labor and then overheads. If the overhead is a bit higher than what you made in money, you either give shit to your staff for leaving the water running or you adjust your costing. Hope that helps.
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