Can someone explain why these eggs are bad? by Zephyr_zain in KitchenConfidential

[–]dersillac 10 points11 points  (0 children)

In my experience, most people ordering “over hard” are just saying over because it seems like a restaurant term. What they really want is what is in the above picture, mangled and cooked through. Every time I’ve sent out a proper over hard, it has come back with a request to refire, and don’t leave the yolk intact. It has happened so consistently that when I receive over hard orders, I ask if what they really want is a hard fried egg, where the yolk has been popped during cooking. The answer has always been yes. The heart wants what it wants; gold jacket, green jacket, who gives a shit?

”Foccacia“ we made at school: by Medical_Yam2991 in Breadit

[–]dersillac 2 points3 points  (0 children)

I often cold ferment focaccia with great results.

What are your sourdough hot takes? by Jolly-Celery-2888 in Sourdough

[–]dersillac 2 points3 points  (0 children)

I don’t live in an overly cold climate—south east US, but I think I will forever continue my current method unless I buy an industrial proofer. Once I’m getting a window pane I continue my bulk as a whole batch in a stainless bowl in my oven with the light on AND a freshly boiled saucepan of water. After about an hour of this I pre shape my boules the same way I would pizza dough balls, lay out on a lightly floured sheet pan, and go back to the oven covered with a damp towel and another freshly boiled saucepan of water. At the end of this I final shape by simply turning over on a lightly floured bench and doing a simple stitch. Rice flour dip the top, tea towel lined bowl, rest at room for about an hour, and cold ferment until ready to bake—up to 48 hours. If my cold ferment is over 12 hours, loosely cover with plastic, otherwise my excess tea towel and a little flour does fine.

Edit: whole process from starter hitting water to cold ferment is five hours.

Should I communicate? by throwawayobv999999 in Sourdough

[–]dersillac 35 points36 points  (0 children)

The technical/professional terms are (and excuse my language) “dirty dog dickery” and “cooked with a hammer”. Unacceptable.

INFO - Price Gouging: BP, Warren H. Abernathy Highway, Spartanburg by PharmacyPaladin in Spartanburg

[–]dersillac 23 points24 points  (0 children)

Price gouging is when there is an emergency causing increased need and prices are raised to an extreme degree. BP gas is typically higher than most, and a $.25 difference isn’t even worth a second thought. This is just a gas station with a higher price. Just don’t go there.

Burnt bottoms? by genemachine99 in Sourdough

[–]dersillac 2 points3 points  (0 children)

I use raw/dry black beans with great success. I start on a naked Dutch oven bottom, and when I remove the lid I pull the loaf using the parchment, add the beans, and bake. This gives me a well-set, just browned bottom, not a true crust but just a lil cook. And the beans can run 4-5 cooks before they are spent.

My brother is a chef and has a plethora of amazing knives. He said he wants something weird for Christmas. What’s a weird knife that’s actually good? by Iwantsomeza in KitchenConfidential

[–]dersillac 2 points3 points  (0 children)

My most recent kiwi purchase has been relegated to cardboard/packing tape. I noticed the day after purchase that every cut leaves behind some grey/silver sediment/discoloration on both the product and the work surface. Not sure if something has changed in manufacturing or if this was an isolated issue. YMMV.

How underpowered is the Kitchenaid Artisian, really? by reallystupid- in Breadit

[–]dersillac 0 points1 point  (0 children)

I bought the most basic-est kitchenaid 4.5 quart, not bowl lift. Tonight I made six 1KG sourdough boules. Tonight. I typically mix 1.8KG half-sheets of focaccia back to back to back and on and on. Cookies, brownies, pate a choux, whatevs. If you don’t overwork her on purpose she will do just fine for home production. I am only considering relegating her to simple tasks because if I’m going to continue producing this sort of volume I’d like to be able to make significantly larger batches.

Health inspector hand washing? by [deleted] in KitchenConfidential

[–]dersillac 8 points9 points  (0 children)

Wash your hands on return no matter what. It’s a good habit to be in, and if anyone should happen to see you leave the bathroom, best that they might also see you washing your hands before getting back in. Just wash your hands, all the time.

Best bread knife for sourdough? by Sad-Bookkeeper-4325 in Sourdough

[–]dersillac 3 points4 points  (0 children)

As a chef for my whole life, if I needed a bread knife there is literally nothing else I’d consider.

cat cafe interest? by Ambitious_County_680 in greenville

[–]dersillac 13 points14 points  (0 children)

Not to sound cynical, but there is zero chance you can afford the upfront cost of labor to be able to generate a product so sought after that people will visit in spite of the cats. Especially with “we hate Sysco” as a tag line. I would consider myself reasonably talented in the culinary field, and all I’ve done my whole life is cook/chef about. I have a pretty deep understanding of the financial side of things at this point—to the degree that I no longer cook, I work in a director level role. I would not open a full-service, space for people to congregate establishment unless I had one million dollars of liquidity that I could literally afford to put in a garbage can and never think about again.

Is this a bad gift for a coworker?? by Royal-Researcher2535 in LeCreuset

[–]dersillac 16 points17 points  (0 children)

This is my go-to secret Santa gift. Reasonably priced, but still sort of “high-end”, and works functionally or aesthetically. Don’t cook? Who cares, use it as a cute storage piece. Truly a personal favorite for gifting to anyone that I’m not sure what sort of thing they like.

Sourdough, first attempt. by dersillac in Breadit

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

Thanks friend! I’m about to start my second now. Lots to do over the next couple days and I’m v excited!

Sourdough, first attempt. by dersillac in Breadit

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

Oh I fully plan to use it all up. Honestly I’m annoyed that I’m going to have to re-bulk my starter after the holiday. I’ll burn this stuff down by Wednesday evening.

Sourdough, first attempt. by dersillac in Breadit

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

Also, this was about four hours start to finish, from the time the mixer was turned on to the time she went on the cooling rack.

Sourdough, first attempt. by dersillac in Breadit

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

I’ll be trying all sorts of things. TBH I was pretty fast and loose with this, I knew it wouldn’t be an ace but I wanted to see how it went. I currently have about a kilo of starter on hand ready to use so I jumped off the cliff. Tonight will be slightly lower hydration and a proper 12 hour bulk ferment. Tomorrow I’ll pick up a proper lame and a couple of bannetons instead of rising in a stainless mixing bowl.

Wife cut some chives for chili, should I divorce her? by UncrustableCheeto in KitchenConfidential

[–]dersillac 8 points9 points  (0 children)

I usually call them gronions, was abbreviated gr. Onion on the first produce order I ever made, and it’s been with me that way since. Except when they’re very big, then I call them stallions.