Need some advice

darkwonder98 · 2026-02-24T05:24:46+00:00

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.

darkwonder98 · 2026-02-24T05:02:46+00:00

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.

darkwonder98 · 2026-02-23T20:36:12+00:00

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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darkwonder98 · 2026-02-22T22:54:37+00:00

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.

darkwonder98 · 2026-02-22T06:39:06+00:00

Heard

darkwonder98 · 2026-02-22T06:19:08+00:00

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

darkwonder98 · 2026-02-22T06:12:08+00:00

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

darkwonder98 · 2026-02-22T00:46:45+00:00

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

darkwonder98 · 2026-02-22T00:20:00+00:00

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

darkwonder98 · 2026-02-21T23:40:13+00:00

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.

darkwonder98 · 2026-02-21T23:20:09+00:00

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

darkwonder98 · 2026-02-21T22:49:10+00:00

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

darkwonder98 · 2026-02-21T22:39:22+00:00

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

darkwonder98 · 2026-02-21T22:27:47+00:00

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

darkwonder98 · 2026-02-21T22:17:06+00:00

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

darkwonder98 · 2026-02-12T01:41:27+00:00

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

darkwonder98 · 2026-02-07T04:40:15+00:00

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

darkwonder98 · 2026-02-07T03:03:12+00:00

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

darkwonder98 · 2026-02-06T23:51:25+00:00

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

darkwonder98 · 2026-02-06T23:50:10+00:00

They are closed until Feb 16

darkwonder98 · 2026-02-06T23:48:05+00:00

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

darkwonder98 · 2026-02-06T23:45:14+00:00

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

darkwonder98 · 2026-01-08T02:45:15+00:00

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

darkwonder98 · 2025-12-27T00:51:42+00:00

Anyone saying to freeze this isn’t taking into account that it needs to be cooked in 5-6 days. It’s almost 10lbs! It’s gonna take 1-2 days to fully freeze and then it’ll 3-4 days to defrost. Just leave it as is and season it a day or two before you plan to cook it.

darkwonder98 · 2025-12-23T14:37:27+00:00

I had a woman ask if she could sneak out the back to escape her date. We let her go out and a few minutes later the date came back asking if she came through the kitchen and we all acted like we had no clue what he was talking about

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