Comments for Culinary Tips http://www.culinarytips.net Cooking tips, tricks, and advice from professional kitchens Thu, 12 Jan 2012 11:31:12 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Food Costing by Nicolas Dreyfus http://www.culinarytips.net/2012/01/food-costing/comment-page-1/#comment-2614 Nicolas Dreyfus Thu, 12 Jan 2012 11:31:12 +0000 http://www.culinarytips.net/?p=1248#comment-2614 Thank for this post. This is SOOOO true, unfortunately most chef do not take the time necessary to know their costing and the size of your operation has no bearing in the final point that you have a restaurant is IS A BUSINESS and need to be run as a business. This is why I have created when I started my own catering business a software to calculate my food costing and eliminate the guess work. This was 18 years ago. I am in the process of finialising a new version which should be available at low cost in a few month time. Check it at www.restaupedia.com Thank for this post.
This is SOOOO true, unfortunately most chef do not take the time necessary to know their costing and the size of your operation has no bearing in the final point that you have a restaurant is IS A BUSINESS and need to be run as a business.
This is why I have created when I started my own catering business a software to calculate my food costing and eliminate the guess work. This was 18 years ago. I am in the process of finialising a new version which should be available at low cost in a few month time. Check it at http://www.restaupedia.com

]]> Comment on I Love my Black and Decker B2500C Bread Machine by Bev http://www.culinarytips.net/2010/05/i-love-my-black-and-decker-b2500c-bread-machine/comment-page-1/#comment-2538 Bev Sat, 17 Dec 2011 16:35:55 +0000 http://www.culinarytips.net/?p=878#comment-2538 Can you help? My breadmaker B&D B2500C has setting numbers ( menu) on the cover but no where else. They have worn off and are not listed in the manual. All the menu button shows is times. Can you tell me what 1 through 10 stand for? well 2 through 8. 1 is white and 10 is pizza. Many thanks Can you help? My breadmaker B&D B2500C has setting numbers ( menu) on the cover but no where else. They have worn off and are not listed in the manual. All the menu button shows is times. Can you tell me what 1 through 10 stand for? well 2 through 8. 1 is white and 10 is pizza. Many thanks

]]> Comment on Making chicharrons or pork rinds by Susan http://www.culinarytips.net/2010/06/making-chicharrons-or-pork-rinds/comment-page-1/#comment-2366 Susan Sat, 22 Oct 2011 17:15:42 +0000 http://www.culinarytips.net/?p=904#comment-2366 This is a brilliant post. I love pork scratchings! And I've never cured pork skin before making them ... This is a brilliant post. I love pork scratchings! And I’ve never cured pork skin before making them …

]]> Comment on Making chicharrons or pork rinds by Pork Scratchings http://www.culinarytips.net/2010/06/making-chicharrons-or-pork-rinds/comment-page-1/#comment-2324 Pork Scratchings Fri, 07 Oct 2011 06:56:04 +0000 http://www.culinarytips.net/?p=904#comment-2324 Wow ! I love pork rinds. Thanks for display the steps with pics. I will try at home. Wow ! I love pork rinds. Thanks for display the steps with pics. I will try at home.

]]> Comment on Making chicharrons or pork rinds by John http://www.culinarytips.net/2010/06/making-chicharrons-or-pork-rinds/comment-page-1/#comment-2278 John Wed, 14 Sep 2011 03:39:36 +0000 http://www.culinarytips.net/?p=904#comment-2278 Hmm...I followed exactly but with lard instead of veg oil and they are not puffing up, they are exploding and flopping around in the 350 oven but no expansion so far after 30 minutes, just sizzling and once in a while boom and they flip around the pan. Fun to watch but nothing to eat so far... Hmm…I followed exactly but with lard instead of veg oil and they are not puffing up, they are exploding and flopping around in the 350 oven but no expansion so far after 30 minutes, just sizzling and once in a while boom and they flip around the pan. Fun to watch but nothing to eat so far…

]]> Comment on Types of flour and their substitutions by Baskar http://www.culinarytips.net/2009/07/types-of-flour-and-their-substitutions/comment-page-1/#comment-2204 Baskar Wed, 10 Aug 2011 14:39:51 +0000 http://www.culinarytips.net/?p=359#comment-2204 What is the Different baking powder &baking soda What is the Different baking powder &baking soda

]]> Comment on Make your own pancetta at home by Chris http://www.culinarytips.net/2010/05/make-your-own-pancetta-at-home/comment-page-1/#comment-2089 Chris Thu, 23 Jun 2011 23:25:54 +0000 http://www.culinarytips.net/?p=895#comment-2089 Some people say it's safe to eat raw pancetta, but I'm not sure I'd recommend it. Instacure #2 is the 'time release' cure with sodium nitrate. If you're going to eat your pancetta raw, it might be best to use that rather than Instacure #1 with sodium nitrite. The flavour of cooked pancetta is great, however, so you might just want to cook it up. Some people say it’s safe to eat raw pancetta, but I’m not sure I’d recommend it. Instacure #2 is the ‘time release’ cure with sodium nitrate. If you’re going to eat your pancetta raw, it might be best to use that rather than Instacure #1 with sodium nitrite. The flavour of cooked pancetta is great, however, so you might just want to cook it up.

]]> Comment on Make your own pancetta at home by Adam http://www.culinarytips.net/2010/05/make-your-own-pancetta-at-home/comment-page-1/#comment-2082 Adam Sat, 18 Jun 2011 22:06:04 +0000 http://www.culinarytips.net/?p=895#comment-2082 When using cure #1...do you need to cook the pancetta once it has dried for 4-8 weeks wor can I eat it like I would any cold cut? When using cure #1…do you need to cook the pancetta once it has dried for 4-8 weeks wor can I eat it like I would any cold cut?

]]> Comment on Are you cut out for life in a high-end kitchen? by Culinary School: Three Semesters of Life, Learning, and Loss of Blood http://www.culinarytips.net/2011/06/are-you-cut-out-for-life-in-a-high-end-kitchen/comment-page-1/#comment-2074 Culinary School: Three Semesters of Life, Learning, and Loss of Blood Thu, 16 Jun 2011 23:13:18 +0000 http://www.culinarytips.net/?p=1151#comment-2074 If you want culinary tips, after I wrote a book about my time as a culinary school student, I wrote a follow-up book on culinary school tips. Here you go: "Culinary School: 101 Things Every Culinary Student Should Know Before They Go" - available on Amazon Kindle - http://amzn.to/l1k6wg. If you want culinary tips, after I wrote a book about my time as a culinary school student, I wrote a follow-up book on culinary school tips. Here you go: “Culinary School: 101 Things Every Culinary Student Should Know Before They Go” – available on Amazon Kindle – http://amzn.to/l1k6wg.

]]> Comment on Make your own pancetta at home by Chris http://www.culinarytips.net/2010/05/make-your-own-pancetta-at-home/comment-page-1/#comment-2004 Chris Sun, 15 May 2011 04:58:31 +0000 http://www.culinarytips.net/?p=895#comment-2004 Hi Jerry, sorry I missed your question - it got lost in the sea of spam comments that we get here. No issue at all, in fact, vac packing it is even better. Just be sure to redistribute the brine. You're going to probably get a lot more flavour into your meat than I did since yours is vacuum infused. Thanks for reading and commenting. Hi Jerry, sorry I missed your question – it got lost in the sea of spam comments that we get here. No issue at all, in fact, vac packing it is even better. Just be sure to redistribute the brine. You’re going to probably get a lot more flavour into your meat than I did since yours is vacuum infused.

Thanks for reading and commenting.

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