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Turkeybone posted:Xanthan gives a hot jism/boogery consistency which isn't always desired. I think more of the traditional starches should be fine. That being said, I would cheat sometimes on saute.. if a sauce was on the verge of breaking I would mix in a pinch of xanthan and viola! I've seen places that have little squeeze bottles of "sauce fixer" on the stations. It's just a premixed water+xanthan solution so you don't even need to buzz in the xanthan. I also don't like using it to for other than a very mild thickening. I like it for purees because it gives them a nice smoothness, shine and stability but I don't really add it for thickness. Ultratex is pretty awesome for thickening things in place of xanthan. It thickens like a starch but it doesn't need heat to activate, just shear like xanthan. Novation is also really nice if you want to thicken something into an instaglaze without clouding it or adding too much starch flavor but it needs heat.
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Jul 24, 2013 04:42
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| # ¿ May 3, 2024 20:57 |
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Weirdest kitchen injury I've had is definitely a dried fish splinter from shaving a sharp piece of katsuobushi that jammed and my hand kept going.
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Jul 25, 2013 05:30
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feelz good man posted:Ooh!! If we're playing this game, then I'll add spearing my thumb with a chicken bone Salmonella injection.
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Jul 25, 2013 07:54
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We don't even have music in the dining room, definitely no music in the kitchen. Fine dining totally rules 
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Jul 25, 2013 23:45
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Do we all need to reread the first chapter of The Devil in the Kitchen? If you start to shift away from working in a constant state of fear then you aren't pushing yourself.
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Jul 28, 2013 20:40
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No way in hell is LA a top tier food city. It's come a long way in the past decade though.
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Jul 29, 2013 15:08
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Wait, places drug test the chefs?
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Jul 31, 2013 21:00
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It's sad that they won't just assume you're high at work anymore.
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Jul 31, 2013 21:17
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Vegetable Melange posted:I'm trailing at a unbelievably serious place tonight: think I should get my red wings shined? Are you serious? Just make sure they're clean.
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Oct 9, 2013 19:22
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We had a form for all stagiers that was not only a liability release but also made them acknowledge that it was completely voluntary and there was no expectation for compensation or future hiring.
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Oct 19, 2013 10:42
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| # ¿ May 3, 2024 20:57 |
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The more reputable the restaurant is the more reliable dishwashers are valued over cooks. If you have 3 michelin stars or are on the world's top 50 you have a nearly endless supply of experienced cooks emailing you every week, many willing to work for free. At one of the places I worked we had a dishwasher who had been there for about 3 years and we half-joked that he was the highest paid employee.
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Jan 5, 2014 21:41
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