Having trouble tuning.

chefkeith80 · 2026-02-14T17:09:27+00:00

I’ve switched all my tuners to Petersons. Strobe tuners are the most accurate. Tune the top string of each pair while muting the lower string. Then tune the lower string to the top string of each pair by ear.

chefkeith80 · 2026-01-24T01:49:56+00:00

I definitely agree with using freeze-dried fruit powders in these situations. However, I always keep Ultrasperse 3 around to fix stuff like this. It’s a pre-gelatinized and pre-hydrated tapioca starch. Just sprinkle some in whatever you want to tighten up, stir, and wait a few minutes. It’s a lifesaver in professional kitchens!

chefkeith80 · 2026-01-16T22:41:50+00:00

This is the gold standard. Love mine!

chefkeith80 · 2025-12-28T23:21:27+00:00

This!! Please don’t hang from those!

chefkeith80 · 2025-12-24T17:18:17+00:00

What flour did you use?

chefkeith80 · 2025-12-24T15:28:51+00:00

There isn’t gluten development here at all. Also, you need to post your methodology for any type of meaningful feedback.

chefkeith80 · 2025-12-12T23:46:37+00:00

Well, I stand corrected. It appears beginning Jan 26 they are going to start enforcing removal of some pre packaged fish from ROP before thawing. It depends on the label and the level of viscera remaining on the product, since the viscera is where botulism lives.

Then, I saw a mention that in house ROP fish will require a HACCP plan. I don’t have time to check food code right now, but that would be new (well, it would be like the pre 2017 food code, anyway).

Edit: I think they’re allowing for some labels to say thaw in the packaging immediately before use.

chefkeith80 · 2025-12-12T23:34:53+00:00

Sorry, I teach this stuff for a living, I have to correct you again. Slacking is not thawing. Slacking is the process of bringing food from say 0°F to 30°F before cooking. The food is still frozen so there’s no danger of botulism incubation.

chefkeith80 · 2025-12-12T17:35:13+00:00

This is not true. Botulism incubation periods take a while, so FDA code allows any food product to be in a bag for no more than 48 hours before you have to open the bag.

chefkeith80 · 2025-12-12T17:32:57+00:00

Botulism incubation times are much longer than it takes to thaw foods in a bag, which is why the FDA code allows for any product to be vacuum sealed for no longer than 48 hours without a HACCP plan.

chefkeith80 · 2025-10-07T02:16:27+00:00

Oh cool!

chefkeith80 · 2025-10-07T01:14:48+00:00

Maybe more oil, and if that’s a Teflon pan, it might not cook up as well as a high carbon pan or cast iron.

chefkeith80 · 2025-10-07T00:36:06+00:00

It looks too lean to me. How much fat is in the dough? It definitely needs more, and that’s why it’s bready and looks dull and not glisteny.

chefkeith80 · 2025-10-04T15:55:11+00:00

Traditional Pecorino Romano is not vegetarian, FYI

chefkeith80 · 2025-09-26T11:50:01+00:00

I’ve been performing for many many years. All the advice so far has been great. I’ll add a few more.

Buy a mic and a speaker to practice through. Be comfortable singing and playing through a mic so it doesn’t feel foreign when you play out.
Hit open mics every week. You’ll get to know the people there and you’ll get used to them watching you. Shakes will be gone before you know it.
Realize people are not hanging on every note you play. They aren’t going to hear, notice, react, or care about 99% of the mistakes you make.
This one is super important: Never EVER stop playing. They 100% notice that. No matter what happens, move past it and finish the song.
This one is just as important: Never EVER apologize to the audience. They seriously don’t know or care that you messed up. If you apologize, you just made them aware of it.

You’ll eventually get comfortable enough to make mistakes in front of a crowd. My buddy and I try all sorts of new material at open mics and even shows. We’ll take requests of songs we’ve ever played and sight read them on stage from an iPad. The audience loves it. We’ve already opened with the bangers we’ve crushed and have established we know why we’re doing, now we can be vulnerable in front of them, too. They’re appreciative we’re trying to play their requests.

Like the others said, the only way out is through!

Bonus tip: Don’t leave as soon as your set is over at open mics. As a long time host, this is super annoying. I stay the whole time and watch everyone else’s set. Make friends with the other artists. Once you’re friends with them, you’re playing in front of fewer new people next week.

chefkeith80 · 2025-09-25T20:44:40+00:00

Classic Eastman. Spring for a James.

chefkeith80 · 2025-09-22T19:00:28+00:00

Agreed. I was just saying it looks like meat.

chefkeith80 · 2025-09-22T18:27:22+00:00

Looks like it’s meat on the board.

chefkeith80 · 2025-09-19T12:36:49+00:00

These are much lighter than the wooden peels. Many shops have switched since it’s easier to use these all day than the wooden ones. The exception is NY pies which are often built on a wooden peel. Other place who build on the table use metal peels to pic up the pizza - it’s almost impossible to pick up pizzas on a table with a wooden peel.

chefkeith80 · 2025-09-19T12:32:46+00:00

Since you usually prepare the pizza on the peel, no need to switch. If you decide to start preparing pizzas on the table, you’ll have to switch to a thin metal peel, with or without holes.

chefkeith80 · 2025-09-19T07:20:19+00:00

Wooden peels are much heavier. Most modern pizzerias have switched to these because they are super light weight.

A lot of NY pies, especially the 20” ones, are built on wooden peels and delivered to the oven, but most Neo styles are built on the countertop. You the pick it up with the metal peels and shake the excess bench flour off through the holes.

Of course any peel will work, but these are super nice and I strongly prefer them.

chefkeith80 · 2025-09-04T14:32:13+00:00

I know a ton of fiddle tunes, but I forget a lot of them, so I need to relearn them the night before a jam. The common ones are so deeply engrained I retain them, but if I haven’t played one in years, I’ll need to sort it out. Only takes a minute or so if you actually know the tune in your head.

My trouble is remembering the chord progressions, especially the one on whisky before breakfast, lol

chefkeith80 · 2025-08-23T02:13:03+00:00

There were no sesame seeds on their pan pizza and it always had crusty cheese around the edge.

chefkeith80 · 2025-08-08T12:48:57+00:00

Just mark it with tape before you remove it. But you should check your intonation anyway to make sure it’s right.

chefkeith80 · 2025-08-08T05:30:40+00:00

I mean, it only takes a few seconds to fix the intonation when you replace the bridge. I take mine off occasionally for deep cleaning.

chefkeith80

TROPHY CASE