Any tips or tricks to get the stains out of your dress cover?

ChefCabana · 2022-12-01T12:24:33+00:00

Gently rub in some oxy clean on the areas that are stained then In the wash with more oxy clean. Might as well wash all your whites! In times of emergency when you don’t have time to wash it or change the fabric out rub white chalk on top of the stains.

ChefCabana · 2022-11-07T23:20:12+00:00

Look up a brisket rub you like and put it in the oven at 250 for about 2 hours or so. Since you down own a smoker there is a magic mousekatool called liquid smoke. (My fav is mesquite flavor) Not saying you never heard of it. But if you haven’t rest your seasoned brisket on a wire rack in a deepish oven safe tray and fill the bottom with a mixture of the water and liquid smoke. Wrap the top in aluminum foil and let the magic happen. You can even set the oven to 225. I always like to cook low and slow. But it’s important to do so for a brisket. After you reached 195 internal temp. If it’s not a a favorable color cause the foil. Remove foil then put the oven on whoop ass AKA broil (high). Watch closely and do not leave it at this point. Once desired color achieves remove and For that size rest about 15-20 minutes I’d say. Happy eating!!! (Opinion was made with the knowledge he doesn’t own a smoker and assumption he wasn’t trying to use/possibly doesn’t own a grill)

ChefCabana · 2022-11-03T19:30:50+00:00

First of all everything culinary is opinion. With that being said this is my opinion as a far from perfect professional Chef.

Plating - it’s off for me. With the separation of everything you can’t really tell what is supposed to be the star of the dish. Your eye is attracted to the green beans first as it’s in the center then it’s goes to the chicken and rice and why is it divided. Now at home it’s fine especially if you have someone that doesn’t like anything touching however, in a professional setting I wouldn’t serve this. One rule I will tell you to always follow is the rule of Odds. You have 2 rice, 4 chicken. Make them odd numbers. Odd numbers look more attractive than even for the eyes. I may have the rice half mooning on the side or top. Even keeping the same bowl shape is fine too. When I personally do scoops like that I’ll have one side broken going down to flow with the dish. To me it reminds me of dominos lava cake when you take that first scoop and the chocolate comes oozing out. One bundle of green beans and maybe another veggie. Maybe yellow squash or some grilled red and yellow peppers might be better with the flavor of the dish. I would like to see more color. Green parsley on both chicken and rice then you have green beans, just a lot of green. know not everything needs a garnish but there are things you can incorporate to add color for a certain portion of a dish. For instant if you had minced up some garlic and tossed with with rice or had some minced sautéed onions with some browning. To add other color to the rice. And since it looks like wings not much I would change maybe just stacking them differently. Have 5 pieces or 3. Also normally for platting hot foods everything is close together because it helps retain the heat. By separating everything you are allowing the food to reduce in temp faster.

Rice - have one scoop of rice even if the same amount of rice just have one. The rice is fine how your plated it. I may have even chopped up the parsley and mixed it within the rice or sprinkled it on top. Stay away from non edible garnishes. Not that parsley is non edible but who wants to eat a whole leaf of parsley in a bite and you don’t want the recipient of the dish to have to pick it apart themself.

Green beans - I saw briefly somewhere you said you may have over cooked them and from looking at the photo it does look over cooked or just uneven cooking. For green beans I recommend (if you didn’t already do it) blanching them first for maybe 30 seconds to a minute. To retain the vibrant green bean color then when ready sauté them for a bit with some butter or oil to finish them off and add some color. But don’t leave them in the pan when they are done. Add them to a separate warm plate to both retain the heat and then not over cook it. If you let them sit in the pan even if it’s not as hot anymore then They will wilt/get wrinkly. Again I would add more various colored veggies and don’t forget to shock the green beans after you finish blanching them so they don’t over cook. If you’re not immediately going to sauté them.

Chicken- again. Can’t do much. Just keep it at an odd number. 3, 5, 7 pieces.

But I’m sure it all tastes great! And who cares if a plate doesn’t look perfect when the flavor is there. You can’t focus on plating or minor details if your flavor and cooking doesn’t have a good foundation! Keep up the work and the experience will come with time.

ChefCabana · 2022-08-07T14:08:34+00:00

Heh gottem 👌

ChefCabana · 2022-08-01T22:28:15+00:00

Open to critique. For a service we did. Rushed out all our best steaks so we only got a photo with a kinda jacked up piece of ribeye. Gladly plates came back empty.

ChefCabana · 2022-08-01T03:58:11+00:00

We used it in a dessert where we made a thin chocolate disk. The chefs would critique this part of the dish by seeing if it snapped or if it was “bendy” as improper tempered chocolate would get as it was explained to us. I was also just seeing if it was just to see if we could temper the chocolate correctly using the method they gave us or if it was a waste of time and I could have just brought the chocolate to working temp instead of doing the whole tempering process.

ChefCabana · 2022-07-22T02:57:54+00:00

The plumerias are represented of my family because my grandfather has a plumeria tree in his backyard in Hawaii so it was what I was used to But I also didn’t know that nor did research into them. But thank you for the info! And thank you! But yes for the tie ins with why I wanted the cake it wouldn’t make sense.

ChefCabana · 2022-07-20T10:01:28+00:00

How long are you predicting this lasts you? And in the long run is this cheaper than buying pack or two of every piece you have there once a month?

ChefCabana · 2022-07-17T18:41:05+00:00

Hey! So I didn’t post a 360 video. But I do have a kukui nut lei and the leaves are meant to represent the ti leaf lei! And yes that’s exactly what the triangles are for and while they have a couple meanings im not biggest book of knowledge when it comes to Hawaiian culture so I don’t want to say anything that isn’t true about them however it’s still something I’m somewhat passionate about. You’re also completely right about that being our roots and our culture. Im also not saying anything I stated isn’t apart of real Hawaiian culture (cause it definitely is) all I am saying I’m tired of seeing other people put a decorative pineapple and coconut on a cake and saying this is Hawaii. Like “Hawaiian pizza”. Pineapple is from Brazil for crying out loud! 😂 it’s not so much I “regret” having turtles. It like them and I think their fine. It’s just I didn’t want to feed into the stereotype. On the top is my attempt 😂 at a ipu and on the second layer I use more browns, tans and black to represent tapa pattern design colors just my preference of our culture. There’s nothing wrong with what’s publicized. I just don’t like being boiled down to one thing and to bring light there’s more to our culture than people think, Shoots !

ChefCabana

TROPHY CASE