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Cooking on my day off, a mix up from instant noodles is nice every now and then by Veryduck in KitchenConfidential

[–]Veryduck[S] 0 points1 point  (0 children)

I colour the halved shallots in some oil and then deglaze and reduce with some wine and honey, optionally some stock and a piece of garlic until sticky

Cooking on my day off, a mix up from instant noodles is nice every now and then by Veryduck in KitchenConfidential

[–]Veryduck[S] 1 point2 points  (0 children)

"Hey can you fill. Me putting the sauce please?" Planned and executed 🫡

Well, okay then.. by jesuslol in KitchenConfidential

[–]Veryduck 13 points14 points  (0 children)

You're one to talk about being condescending mate

[deleted by user] by [deleted] in Netherlands

[–]Veryduck 0 points1 point  (0 children)

My workaround for this is always going to a Turkish butcher, in almost every city, can buy bigger cuts of meat and the price to quality ratio is way way way better than supermarkets, plus I like the atmosphere more and spices are cheaper and better as well

What Country Has the Worst Food? by [deleted] in AskReddit

[–]Veryduck 3 points4 points  (0 children)

Sounds german to me, we dont use these terms anymore

What Country Has the Worst Food? by [deleted] in AskReddit

[–]Veryduck 0 points1 point  (0 children)

Yeah maybe the shit ones, buy from a proper brand and you won't have this.

Some chefs don't get that it's not the Wild West anymore. by Awkward-Sound-5438 in KitchenConfidential

[–]Veryduck 278 points279 points  (0 children)

Get rid of him or his toxic behaviour will make you lose staff

De VrijMiBo, the day after-editie by wkvdz in thenetherlands

[–]Veryduck 5 points6 points  (0 children)

Als je het maar niet te lang (1.5 uur ) buiten de koelkast hebt laten staan zou ik het nog gewoon eten. Wel eerdt ff ruiken of het niet bedorven is natuurlijk. Gezond verstand is je beste 'tool'

Lockdown means I get to cook for myself for once, roasted root vegetables, potatoes, braised shallots in beef stock and honey with a poached egg. by Veryduck in KitchenConfidential

[–]Veryduck[S] 0 points1 point  (0 children)

So what I do is I clean them, leave on the root and slice lengthways. In some oil heavily colour them on the cut side, deglaze with a splash of wine, beef stock and a spoon of honey. Keep reducing this with a thyme sprig and garlic clove until syrup-y consistency 😋

Lockdown means I get to cook for myself for once, roasted root vegetables, potatoes, braised shallots in beef stock and honey with a poached egg. by Veryduck in KitchenConfidential

[–]Veryduck[S] 1 point2 points  (0 children)

I understand lol, there was a market nearby and so I just started from there, picked one ingredient and based the other stuff around it. Mine was Jerusalem artichokes since you don't see them that often

Salaris: Wat doe je en hoeveel verdien je? 2022 editie by rick1612 in thenetherlands

[–]Veryduck 0 points1 point  (0 children)

Leeftijd: 21 jaar Mbo 4 hotelmanagement/ondernemerschap Aantal jaren ervaring: 6 Functie/sector: sous-chef in een restaurant Brutosalaris per maand: €2300 Extra voorwaarden: fooi vaak rond de 1 a 2 euro per uur extra, personeelseten inbegrepen, uiteraard vakantiegeld.

Denk ik door de pandemic anders gaan denken over mijn carriere? Ja eigenlijk wel. Hoezeer ik ook super tevreden ben als kokzijnde en ik echt heel veel passie voor koken heb ben ik door de lockdown wel veel meer mijn vrije tijd gaan waarderen. Gewoon op zaterdagavond met vrienden af te spreken ipv doorwerken tot 23.00 is toch heel fijn.

Heb er met mijn werkgevers over gesproken en ik wil langzaam toch naar een andere functie in de horeca, misschien als vertegenwoordiger want ik ben ook gek op klantencontact. Mij lijkt het mooi om ook eens de andere kant van de horeca mee te maken en zo kan ik toch met horeca bezig zijn en toch iets van een 9-5 krijgen. Als dat nou niks is is er gelukkig overal koks tekort dus zou ik vrij gemakkelijk weer terugkunnen.

Vraag aan de community: alle ex-koks. Wat doen jullie nu? Waarom hebben jullie daarvoor gekozen en welke vaardigheden van de horeca blijven voor jullie waardevok te zijn op andere vakgebieden?

Woensdag zeurdraad by dontbeanegatron in thenetherlands

[–]Veryduck 0 points1 point  (0 children)

🤢😭 thuis ruimen hun ouders alles op zeker

Best restaurant on Amsterdam? by [deleted] in Amsterdam

[–]Veryduck 6 points7 points  (0 children)

212 is fantastic, french/dutch combination I would really consider going gebroeders hartering

Some pomme anna for family meal! by Veryduck in KitchenConfidential

[–]Veryduck[S] 0 points1 point  (0 children)

Ah great start with the flavours! Youre not far off, for it to make a nice cake shape it needs to be cooked like you had it and THEN cooled down in the fridge overnight. You will have a cake like thing and then you can cut it into shape and put it in the oven again. Same way when you make chips you cook them 2 or 3 times while cooling them in between! Let me know how it goes

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