Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Profile Information

  • Location
    New York, NY/Milwaukee, WI

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. BKYLN

    Dinner 2014 (Part 7)

    estimated time of arrival?
  2. I've dealt with enough prosciutto to know that what you have there is from a leg
  3. for staff meal I occassionaly make my proprietary Cheeseburger Casserole. a layer of savor bread pudding, then beef, cheese, and another layer of bread pudding on top. served with plenty of salad with yellow mustard vinaigrette.
  4. BKYLN


    I like to peel them and then use the peeler to make ribbons of the flesh, which I blanch in water with citrus, coriander, herbs, etc.
  5. BKYLN

    Creamed Leeks

    reduce stock til nearly dry, add cream, reduce to desired viscosity, add blanched (10 seconds in boiling water) leeks, season
  6. a vinaigrette without vinegar?
  7. if you have them, you might as well try it. no sense in wasting them.
  8. Y-peeler (Kuhn Rikon) for everything except citrus. the Messermeister linked in a post above is perfect for getting planks of zest without pith.
  9. BKYLN

    Dinner! 2013 (Part 1)

    Oh yeah...that's why I moved out of NYC
  10. plastic? no no no. from your description I think you want a composite rubber board. http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=sani-tuff I have a Sani-Tuff and it is fantastic. It's also the same board that we've used in each of the Michelin-starred restaurants I've worked at.
  11. BKYLN

    Steak I'm Frustrated

    it's so much better at a restaurant because they are smothering the steak in butter, herbs, and probably garlic during and after the cooking process.
  12. BKYLN

    Steak I'm Frustrated

    Your problem is using Select beef.
  13. BKYLN

    Dinner! 2013 (Part 1)

    .and you would miss out on a significant amount of flavor, and also be able to trim the remaining saturated fat before consumption.
  14. first of all, 350 for 30 min is way too much for a pork chop unless it's 3 or 4 bones worth. Second, what is your method of adhesion, in regards to panko to pork chop? are you mixing the panko with anything or just sprinkling it on the chops? the absolute best way for perfect pre-browned panko, if necessary, is to pan-fry them with a large amount of fat (I mix butter and oil) and to keep them moving constantly by shaking the pan and stirring with a whisk or fish spat. strain into a chinois, pour out onto paper towel or whatever, and immediately mix with herbs/other flavorings. Considering that you're asking abut pork, I would cook the chops to 1/2 temp below what you want, pull them and slather with quality mustard, and then add the panko. Broil briefly to reheat/crisp the panko and meld the flavor with the mustard. Rest 5-7 min and serve.
  • Create New...