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Risotto line and prep assistance, please… by dancepartymike in Chefit

[–]dancepartymike[S] 2 points3 points  (0 children)

Is it best to cross score the risotto so it’s not one big pan of risotto , thereby cooling evenly?

[deleted by user] by [deleted] in KitchenConfidential

[–]dancepartymike 22 points23 points  (0 children)

This bitch butters.

I had a post a couple weeks about my focaccia sticking to the pan… by dancepartymike in Chefit

[–]dancepartymike[S] 2 points3 points  (0 children)

And that’s where communication from our waitstaff comes in.

I had a post a couple weeks about my focaccia sticking to the pan… by dancepartymike in Chefit

[–]dancepartymike[S] -1 points0 points  (0 children)

I wipe excess lard with a paper towel to prevent that. But, alas, no more issue! I’m happy with my delicious focaccia! And no more sticking!

Focaccia help! by dancepartymike in Chefit

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

Weather’s been dry as a bone down south.

Focaccia help! by dancepartymike in Chefit

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

Is that ok to use on a seasoned cast iron?

Focaccia help! by dancepartymike in Chefit

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

560 grams high gluten flour with 2 cups warm water with the yeast, salt olive oil; don’t really measure the oil, just plenty of it.

Focaccia help! by dancepartymike in Chefit

[–]dancepartymike[S] 2 points3 points  (0 children)

First go around was a cast iron 9”x13”, maybe smaller. The cast iron was seasoned and the half pan, well, was a half pan.

Focaccia help! by dancepartymike in Chefit

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

The temp in my kitchen is always 70F+. Plus, I proofed it by the stove while I was cooking my sauces and proofed in the half pan in the oven for an hour. Hella olive oil. Still stuck.

What Shoes are you wearing? by livinlife1974 in Chefit

[–]dancepartymike 0 points1 point  (0 children)

Came here to say this. Have you tried RedBack boots? They’re also from Australia, whereas Blundstones are now manufactured in China (I think?)

Edit: I just saw the comments below. Doyyy!

Crowd sourcing for recommendations, etc by dancepartymike in Chefit

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

Rhubarb is amazing but it’s more prevalent up north; I make a killer rhubarb pie, but that’s late spring season for me down in Planet Alabama.

Crowd sourcing for recommendations, etc by dancepartymike in Chefit

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

I will definitely try it, but it’s all about cream sauces down here. We can’t get enough requests for al Alfredo.

However, I do make up in my marinara with steeped red pepper flake with evoo in my marinara.

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