joseph3

sous vide it then grill it

Such a young age. Remember this two word answers "yes chef" "no chef" "sorry chef". Is this the restraunt. If so nice I would work for free they will teach you more and won't yell at you that much. Always watch what people are doing (this is how you learn even thou your not doing it), ask them what they are doing (at an appropriate time of course), and ask to taste what they are making. When the chef is mad don't look up and don't laugh... I started at 18 now I am 19 and I learned that a month ago. Another cook told me to not look up and what does my dumbass do? look up and go check the stove to see if the food is cooked not a good idea. Almosted had my hand burned off when Chef kicked the door. lol

72 hour sous vide short ribs, mashed potatoes, chard leek puree (shaking my head), and shrooms.

is it safe to cook short ribs for 72 hours at 133 degrees Fahrenheit/56 degrees Celsius? Ruhlman Short Ribs And also does it make a difference if the pump setting is on high or low?

hi. if anyone could help it would be highly appreciative. I want to do short ribs for 36-48 hours. What is a good temperature 130-135 degrees Fahrenheit? Thanks.

I don't cut myself often but today I did when I was unwrapping my new immersion circulator. I do burn myself a lot and really never feel it or notice it until someone points it out to me.