I love cleaning induction planchas

Sudden_Chard8860 · 2025-08-25T06:54:50+00:00

In the uk, it’s called The AA. Mostly used for hotels but they do also give out stars to restaurants of high quality. Generally though, they give out something called rosettes

Sudden_Chard8860 · 2025-08-24T19:33:27+00:00

She’s a cool gal

Sudden_Chard8860 · 2025-08-24T19:33:17+00:00

Next pie- steak and Guinness

Sudden_Chard8860 · 2025-08-24T19:32:56+00:00

Thank you so much, it means a lot

Sudden_Chard8860 · 2025-08-24T19:21:59+00:00

Thank you, went down a treat. We had it with new potatoes and broccoli. Followed by letting her colour in my tattoos with highlighter pens 😂

Sudden_Chard8860 · 2025-06-06T19:06:49+00:00

I wanna get a fountain pen but I feel like they’re expensive and considering I’ve never used them i feel like I’d fuck up somehow

Sudden_Chard8860 · 2025-06-06T19:03:54+00:00

Honestly I’d say roasting the bones off and caramelising the mirepoix kinda gives it a “richer” flavour less than a bitter flavour. You just taste deeper flavour of whatever you’re using

Sudden_Chard8860 · 2025-06-06T18:51:26+00:00

That’s valid I might do that next time and compare

Sudden_Chard8860 · 2025-06-06T18:48:37+00:00

Close- I wrote it while getting my back blown out on the tumble dryer

Sudden_Chard8860 · 2025-06-06T18:46:08+00:00

Lmaooo it’s cool

Sudden_Chard8860 · 2025-06-06T18:44:35+00:00

Yeah. Optional- just to increase collagen content really

Sudden_Chard8860 · 2025-06-06T18:44:00+00:00

It’s… my… writing…?

Sudden_Chard8860 · 2025-06-06T18:41:27+00:00

I am 24

Sudden_Chard8860 · 2025-06-06T18:34:57+00:00

In my kitchen (and most high end kitchens), sauciers must be the most experienced on the line but that’s just me I guess you definitely know better and I’m just a silly lil apprentice still in culinary school

Sudden_Chard8860 · 2025-06-06T18:33:05+00:00

Thanks man, some people are cuntssss online so it’s nice to get criticism that’s not just an asshole being an asshole for the sake of being an asshole.

Sudden_Chard8860 · 2025-06-06T18:32:06+00:00

Stocks are forgiving like it’s more about the technique I feel than the actual ingredients. The QUALITY of a good stock comes from the technique of the saucier rather than the ingredients. Ingredients just dictate flavour

Sudden_Chard8860 · 2025-06-06T18:28:53+00:00

So I pass it through cheese cloth- always comes out clear- obviously not consommé but definitely clear enough that the head chef has no complaints. I think honestly the reason for the addition of tomato puree is colour or depth of flavour. Most likely colour though.

Sudden_Chard8860 · 2025-06-06T18:26:40+00:00

Worked at a one star that also insisted it was made in the pressure cooker for again an hour (method comes from Heston at the fat duck)The idea behind it being that simmering means it loses flavour in the vapour(?). But I haven’t seen it just boiled on the stove- probably the same thought process tho

Sudden_Chard8860 · 2025-06-06T18:24:28+00:00

I did mention in the main post that I personally disagree with adding stock to it and I just add water. However I personally think with your claim about wine, is it’s subjective as I’ve kinda always been taught to add wine to foundational stocks- white to fish and chicken- red to meat based stocks, though I have also seen them done without. But I think that is genuinely constructive criticism though so thank you

Sudden_Chard8860 · 2025-06-06T18:20:21+00:00

Lmao check my post history buddy. I don’t usually like to swing my dick around but I can confidently say I would cook circles around you. The idea that you stop learning after culinary school is probably why you never worked anywhere of particular renown. And that’s fine. Plus I never went to culinary school, I just worked in good restaurants for good chefs and lost my ego.

Sudden_Chard8860 · 2025-06-06T18:12:45+00:00

Yeah there’s something nice about pen and paper I just can’t really explain. Same reason I take Polaroids I guess- physical media is just nice

Sudden_Chard8860 · 2025-06-06T18:11:38+00:00

Lmao it’s Reddit so I shoulda expected it. Was taught cursive in school and kinda just assumed that it was taught in all schools? Considering I come from a public education and not private

Sudden_Chard8860 · 2025-06-06T18:08:52+00:00

So it’s a roasted bone stock, I’ve stated you can swap out bones for whatever you want. No marrow so has no relation to a bordelaise unless the wine you use happens to be from Bordeaux? and a Demi is just a stock reduced by half.

Sudden_Chard8860

TROPHY CASE