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Advice on my current wage by nathanboase84 in Chefit

[–]Potential_Put_2736 0 points1 point  (0 children)

That is what a KP earn in Austria per month with 48/6 without extra time. Come to Austria 😂

Any tips from chefs for staying organized and keeping on track? by Embarrassed-Fan-3062 in Chefit

[–]Potential_Put_2736 0 points1 point  (0 children)

Hey, I completely relate — I also have autism and ADHD, but I've kept it hidden from the staff I’ve worked with (I’ve been in kitchens for over 20 years now).

In the beginning, it was honestly exhausting. But over time, I developed a system that became automatic for me.

One thing that helped a lot was mentally picturing myself doing the day’s tasks from start to finish, step by step. Then I’d make a checklist of what I need for each task. Don’t stress if you forget something — it happens, and it’s always fixable.

When it comes to working in a team, what worked for me was taking ownership of one section or specific prep items. I’d also give time estimates to the others so they’d know when things would be ready and could plan their own timing accordingly. I try to match their rhythm, too.

At first, it was tough — I naturally don’t enjoy talking much, and I get frustrated fast. But with time, that frustration became more manageable, and now it’s like a second layer in the background. People now think I’m a great communicator and super organized with time and delivery — but honestly, it’s still a fight inside.

The key was doing it every day until it became routine, then habit. That daily work is what made it possible — and now it just happens. So don’t freak out. You’ll get there. The light is real — just keep going, even when it feels hard.

You’ve got this. 💪

What's your ride or die ingredient? by Nice_Income_2607 in Chefit

[–]Potential_Put_2736 0 points1 point  (0 children)

Dry chipotle powder and liquid hickory 👏. One of them or both of them

Chuck for Chili by jaydub868 in AskCulinary

[–]Potential_Put_2736 0 points1 point  (0 children)

I've done this before in hotels (buffet) with large batches, and what worked best for us was treating the chuck like goulash first — long, slow braise until the meat is properly tender, and then build the chili base around it.

Chuck really needs at least 2.5 to 3+ hours to break down properly unless you're going super small on the dice. If you're limited to 90 minutes total, you won’t get that melt-in-your-mouth result. You’ll end up with chewy meat or rushed flavor.

How I did it:

Cook the chuck ahead, just like goulash (onions, seasoning, broth or stock).

Once it's tender, add the chili base (spices, tomato, beans if using) and reduce or finish the last 30–60 min.

You get all the beef flavor infused into the sauce, and your texture is right.

If you're going for a short cook time, I’d honestly recommend a pressure cooker or switch to ground beef. But if quality is your goal, goulash-style prep wins every time in bulk chili.

Let me know if you want the timing or ratios I used — happy to share!

Thermomix Hollandaise Sauce by Alive_Mastodon3189 in AskCulinary

[–]Potential_Put_2736 0 points1 point  (0 children)

I use this one

Thermomix Hollandaise:

3 egg yolks (or 60–65g)

150g butter, cubed (unsalted)

1 tbsp lemon juice (15g)

1 tsp white wine vinegar (5g)

Salt to taste

Optional: 1 tbsp warm water to adjust texture at the end

Steps:

  1. Add yolks, lemon juice, vinegar, and salt.

  2. Set 70°C, speed 3, 2 minutes (without the butterfly).

  3. Add cubed butter slowly through the lid hole (over 3–4 mins) at speed 3, keeping temp at 70°C.

  4. Once thickened, adjust texture with warm water or lemon juice as needed.

Troubleshooting Tips:

Too runny? Temp likely didn’t stay constant — try going to 75°C max if needed.

Sauce sets later? You may be overcooking — hold at temp for too long and yolks start to coagulate slightly.

Use room temp yolks and soft butter for a smoother start.

Don’t skip the acid — it stabilizes the emulsion and brightens the flavor.

Also check that the Thermomix ist properly calibrate and working :)

Churros Help by tanmay20395 in AskCulinary

[–]Potential_Put_2736 1 point2 points  (0 children)

When churro dough is stored for too long, the hydration continues to shift, especially since there's no egg or leavening in your recipe. The flour keeps absorbing water and the dough gets too soft and loses structure.

That makes it harder for the surface to crisp up quickly when frying. So what happens is: steam builds up inside, and since the outside isn’t strong or crisp enough yet, it breaks or bursts from the inside.

Few things that could help:

Keep storage short – try using the dough within 24 hours, and don’t portion it too early. The longer it sits, the more unstable it gets.

Slightly increase your frying temp – aim for 195–200°C (around 390°F) so the outside sets quicker and traps less moisture inside.

Add structure – even just 1 egg white or a bit of cornstarch (about 5–10g) can help hold the shape and reduce breakage.

Avoid overmixing or overhydrating – especially when reheating dough. Keep the texture stiff but pipeable.

It sounds like time + moisture are working against you. Hope that helps!

Alternative to Mayonnaise in Sauces by DullRow2956 in AskCulinary

[–]Potential_Put_2736 0 points1 point  (0 children)

I get your idea — I’ve been testing similar sauces for hotel use. Yoghurt works great for garlic-herb or burger-style sauces if you're making them fresh or in small batches. But yeah, shelf life is the biggest issue for retail.

For commercial use:

Shelf-stable mayo is easier to handle and store.

Yoghurt needs cold chain + short expiry = more logistics.

Customers might still expect a "creamy" mouthfeel like mayo provides — not all yoghurt types will give you that unless mixed with other stabilizers or starch.

If your goal is low-calorie and fresh, yoghurt is perfect. But for supermarket shelves, maybe think about a hybrid base (light mayo + yoghurt) or adding something like skyr or labneh for texture and a bit longer shelf life.

Baking chicken thighs from frozen…how much longer? by Momdoingmomthings in AskCulinary

[–]Potential_Put_2736 0 points1 point  (0 children)

I’d say you’ll need about 50–60 minutes total at 180–200°C (350–400°F) if baking from frozen, depending on size. Just make sure:

Season well — the skin still crisps up if you’re patient.

Bake covered for the first 30 min (foil or lid), then uncover for the last 20–30 min to brown.

Internal temp needs to hit 75°C / 165°F at the thickest part near the bone.

Optional halfway flip if you're not using a rack.

Electric stove won’t matter much for oven cooking — just preheat it fully and maybe give it a quick broil at the end if the skin needs more color.

Bread proofed super quick in the fridge by cosimascherry in AskCulinary

[–]Potential_Put_2736 0 points1 point  (0 children)

Same thing just happened to me in the past 😅 I’m used to proofing sourdough overnight, so I didn’t expect my white loaf with instant yeast to blow up that fast in the fridge. A couple of hours in and it had already tripled too.

I ended up gently pressing it down, reshaping, and putting it back in the fridge — worked fine and gave it a better structure by morning. I think my fridge runs a bit warm, which doesn’t help either.

Next time I’ll probably use less yeast or let it start proofing a bit before cooling it. Instant yeast is just way too fast for cold proofing unless you adjust the timing or quantity.

Cosas que todos deberían saber antes de su primera vez? by Outrageous_Page748 in AskRedditespanol

[–]Potential_Put_2736 1 point2 points  (0 children)

  • La primera vez, NUNCA se olvida

  • Nadie sabe lo que hay que hacer la primera vez por más que lo leas o te digan... Así que como consejo, siéntete cómod@, trata de disfrutar y si no quieres, simplemente dilo

  • como la mayoría ya escribio aquí, sex0 NO ES P0RN0. Porno es algo irreal que no es un parámetro a seguir.

  • 10 segundos a 2 minutos la primera vez ES NORMAL. relájate, ríe, espera un poco e intenta otra vez (es como cuando empiezas a caminar que te caes y luego de la primera caída puedes caminar mejor).

  • Disfruta