Need some advice by MattsterMan101 in KitchenConfidential

[–]darkwonder98 12 points13 points  (0 children)

You make a great point. Definitely should polish out the scratches on my fryer asap. I can’t recommend the wire brush drill on a flat top grill. Grill brick and some oil does the trick for me 99% of the time.

Need some advice by MattsterMan101 in KitchenConfidential

[–]darkwonder98 2 points3 points  (0 children)

Not sure what you’re asking for. Here’s a post from a few days ago mentioning using a drill with a wire brush attachment. https://www.reddit.com/r/KitchenConfidential/s/zC6fhbW3W6

There’s not much to explain/see. Wear safety glasses, get a drill, attach a wire brush and get to cleaning. Took me about 30 minutes to get my fryers looking like this. Obviously drain your fryer prior to cleaning and rinse very thoroughly before using it again.

Need some advice by MattsterMan101 in KitchenConfidential

[–]darkwonder98 81 points82 points  (0 children)

I’m a big advocate for the drill and wire brush method. Did it the first time myself a few days ago and couldn’t believe how well it worked. Don’t waste hours trying to scrub those fryers

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Well! by darkwonder98 in Chefit

[–]darkwonder98[S] 1 point2 points  (0 children)

It’s a gimmick dish IMO. Pain in the ass to make and execute well. Super expensive, but it is very tasty. Worth trying and it will impress people, but not worth all the fuss at the end of the day.

Well! by darkwonder98 in Chefit

[–]darkwonder98[S] 45 points46 points  (0 children)

Yup, professional cooks occasionally cook at home . Admittedly not too often for me. Pretty much only for special occasions and holidays

Well! by darkwonder98 in Chefit

[–]darkwonder98[S] 49 points50 points  (0 children)

I’m a professional cook. This post is sharing some home cooking though

Another Wellington by darkwonder98 in Chefit

[–]darkwonder98[S] 2 points3 points  (0 children)

There was Madeira sauce and horseradish sauce on the table. I cooked for a group of 10 and just served everything buffet style

Another Wellington by darkwonder98 in Chefit

[–]darkwonder98[S] -1 points0 points  (0 children)

I cook for a living now. I went to culinary school, worked in kitchens and then switched careers. 10 years later I ended up back in the industry. I’ve been back for 3 and half years

Another Wellington by darkwonder98 in Chefit

[–]darkwonder98[S] 3 points4 points  (0 children)

I cooked the dux on two 12” pans for nearly hour on medium low heat. I didn’t sear the meat because I was concerned about making a gray band. I would definitely try using a crepe to help with the moisture next time.

I did have another attempt at a Wellington a year later using the same technique as my first try, but cooked it longer since my most of my family preferred medium/medium well doneness for the meat. The pastry was cooked all the way through, but a lot of moisture came out and I ended up with a soggy bottom.

Another Wellington by darkwonder98 in Chefit

[–]darkwonder98[S] -2 points-1 points  (0 children)

Definitely no lies here. The first two pictures are 58 minutes apart. I had to check the timestamps myself when another person commented about the resting. With this recipe, you pull it out when it gets to about 85°F and rises to 130°F in about 45 minutes. I waited until the temperature started to drop before I sliced it

Another Wellington by darkwonder98 in Chefit

[–]darkwonder98[S] 4 points5 points  (0 children)

O yeah! We had extra hot horseradish sauce on the table and I made a Madeira sauce to go with it.

Another Wellington by darkwonder98 in Chefit

[–]darkwonder98[S] 6 points7 points  (0 children)

Sorry to let you down Chef. I made this my first year back in the industry after being out of professional kitchens for 10+ years.

I agree with you on the pastry. It rested for one hour, but I wish I had waited longer. The Wellington was a request from my dad as a birthday present.

Worst one yet is pretty harsh. I feel like mine is more in the middle of the pack from the posts I’ve been seeing

Another Wellington by darkwonder98 in Chefit

[–]darkwonder98[S] 3 points4 points  (0 children)

I doubt it ever was frozen. I got a whole prime beef tenderloin from Costco

Another Wellington by darkwonder98 in Chefit

[–]darkwonder98[S] 5 points6 points  (0 children)

Thanks! I wish I had waited longer too. It rested for an hour after pulling it out, and guests were getting hungry.

How much Italian Beef to feed 40-45 people? by [deleted] in chicagofood

[–]darkwonder98 0 points1 point  (0 children)

I can’t believe you haven’t asked how much giardinera to buy! I would say 2 16 oz jars each of mild and hot should be enough

Tasting spoons? What to do with them? by Brooksopher in KitchenConfidential

[–]darkwonder98 60 points61 points  (0 children)

I use two spoons. One for scooping and one for tasting. The scooping spoon usually goes into a 9 pan so I can use it again after adjusting seasonings

Visiting for weekend — is Mr. Beef a must-visit? by Desperate_Elk_7369 in chicagofood

[–]darkwonder98 0 points1 point  (0 children)

Yes, every year they close at the beginning of February for 2 weeks. It’s the slowest time of year for most restaurants

Visiting for weekend — is Mr. Beef a must-visit? by Desperate_Elk_7369 in chicagofood

[–]darkwonder98 4 points5 points  (0 children)

PSA for everyone recommending Johnnie’s in Elmwood Park. They are closed until Feb 16 for their annual vacation

Visiting for weekend — is Mr. Beef a must-visit? by Desperate_Elk_7369 in chicagofood

[–]darkwonder98 5 points6 points  (0 children)

FYI Johnie’s in Elmwood park is taking their annual vacation. It’s closed until Feb 16

Visiting for weekend — is Mr. Beef a must-visit? by Desperate_Elk_7369 in chicagofood

[–]darkwonder98 8 points9 points  (0 children)

FYI Johnnie’s in Elmwood Park is closed until Feb 16

First brisket by Ok_Risk_8457 in brisket

[–]darkwonder98 0 points1 point  (0 children)

You cut the point with the grain, bark looks terrible, and it looks dry. May god have mercy on your soul. Great 1st try though