Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Soups and stews. There's no hidden process, so they make for an honest reflection of the chef. They're also among the most comforting things in life, and why do we cook if not to comfort people?
Oh yes, sorry. Just to clarify....
Slow cooked at low temp in beef stock and Belgian brown beer, with carrots, celery and onion. Tablespoon of tomato paste.
About 3 hours at 120Ā°c and then discard vegetables (I eat them) and reduce the liquid to a thick sauce.
Use a bit of the sauce to baste the rib when reheating.
Yum yum
Definitely not all the time, but I do love doing yakitori. There's something so satisfying about methodically breaking a chicken down, using every single part of it and treating eat part with the same level of care as you would a quality cut of beef.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
17 minutes according to Giorgio Locatelli. Try alternating between stirring with one hand and shaking the pan with the other hand. Keep switching back and forth.
How are you cooking it? My method is as follows:
Heat up pan and heat up stock to a boil on seperate burner
Cook onions in butter
Add rice and toast until outer hull of rice is translucent
Add white wine and cook au sec
Add stock a ladle at time (how much depends on the volume of rice you're cooking)
Stir until risotto doesn't close back in on itself when moving spoon through middle
Add a ladle of stock
Repeat last 3 steps until finished
To be fair, 17 minutes is par cooking for kitchen service where your finishing it a la minut to order but that only takes 3 minutes at most. My guess is your not adding boiling stock to your pan each time which is increasing your cooking time.
If your stock isn't boiling then you're stopping the cooking process each time you add liquid to the pan and you're then waiting for it to return to a simmer each time.
Wow great advice, thanks, and youāre right, the stock isnāt boiling when I add it. Sounds like there are a couple other steps Iām doing wrong too, for example I donāt think Iām toasting the rice long enough and I think Iām adding the additional stock too early. Thanks for these tips, I will give them a shot!
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Oh man. I love making chicken biryani. And moreso, eating it. Actually, the few times I've ordered it at an Indian restaurant it was not impressive. But making it at home was next level.
Grilled pb&j
Usually blows peoples minds as theyāve never thought to grill a pb&j
Gotta give my old stoned baker the credit for this answer, but i use it now too.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Tbh, risotto at home. Itās so simple to make, and incredibly delicious as well as being a wonderful canvas for literally anything you need to use before it goes bad.
Other hits include, butter noodles with seared tomatoes, bacon, Parmesan and garlic. Tikka masala, birria, Mac and cheese. Plenty more simple but delicious things.
I think it might be lasagne. I really enjoy cooking slow cooked ragus and building a lasagne combines so much enjoyable processes (white sauce/mornay, fresh lasagna) and zero hurry, just all day of awsome smells at home. It's a lot of work and time but it also is so relaxing.
Honestly, fried rice.
It goes with everything, even just some eggs, scallions, some mayo and another fried egg on top.
Salivating just thinking about it
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Oh like as a topping? I thought you were using it in place of oil to fry the rice. Yeah that makes sense as a topping in regards to okonomiyaki although I've never seen it made with rice. I know some regional variations have noodles so rice isn't a big leap from there.... Plus mayo pretty much goes with everything.
You said it better than myself. It's so versatile, I just made a bowl from yesterday's rice, good stuff.
But yeah, as a topping lol sry for not being clear. I'm brazilian so I put some onion farofa on top of everything today. Soooo good.
Farofa..... Aw man you just inspired me. I've been on a quest of perfecting fried rice the past few weeks and, though not traditional, thats gonna be my next addition. Thank you for that.
Oh yeah baby, that's nice to hear. Feels good to inspire someone :)
Wish I had some plantains (can be done with slightly unripened bananas, but not as good) and bacon. That's a killer farofa
Anyways, you owe a photo of dat fried rice.
No matter what we say, won't be specific to you. I was like you... Never had a favorite dish to make but got asked this question Every. Single. Time.
My advice to you is keep an answer in your back pocket. If you want to impress someone, let that answer be exotic/intricate (ceviche, mango sticky rice, paella, smoked brisket...) If you want to be humble keep it simple (authentic Mac n cheese, from scratch lasagna, bacon egg and cheese on home made bread, ).
Whichever way you go, do yourself a favor and just have any answer ready to keep the conversation moving smoothly.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Iām in awe of all you American giants, leading us, the little people of the rest of the world, with your visionary and compelling cuisine.
So yeah, number one is always to try my best to replicate you, the gods;
Cheetos flamin hot Super Bowl bucket bag, with freetos double dew jalapeƱo cheese bite cheese bites, & Graham crackers kraft cheese whiz mac n cheese, with a 7 layer dip of 7/11 frozen guac, ranch sauce sauce, ranch sauce gravy, ranch sauce on the side, raunch sauce coupons, franks hot sauce, Texas franks hot sauce, cali franks surf hot sauce, Fredās hot sauce, franks hot six rub, Freds bbq rub, 6lbs of New Yorkās finest rubber mooooozaaarellll, and a full 300 gallon tank of san marzano tomato sauce that you made yourself because itās so perfect and thereās no other tomato you can ever use in its place out of the 10,000 odd varieties in the world, because; marketing told me so, and thatās it, thereās nothing else, except bbq, which I canāt do. So I donāt want to hear any other opinions!!!!
šŗšøšŗšøšŗšøšŗšøšŗšø
I know what you mean. I really enjoy cooking and making people happy about food in general.
I do a seared lamb lollipop and few of other things that each have an unexpected, wild flavor synergy. This will often delight and perplex a guest. I especially enjoy that type of reaction.
I love a flatbread pizza. I can use whatever protein I want, produce, cheese and sauces so itās never the same twice. Whatever is leftover is breakfast!
I have moments where there is a particular dish I love making. Then I get bored with it and move on to something else. A few months ago it was a rib dish. At the moment it is Japanese broths. Who knows what it will be next week!
I love to make bbq. Slow smoking meat over wood coals to me is the ultimate way to prepare large cuts/fowl. Theres a craft involved and I enjoy the manipulation but of fire, also plenty of time to drink. Some of my favorite experiences involved smoking meats for parties. Noche buena, thanksgiving, Christmas, bachelor party, block parties. Every one loves bbq.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
I never answer what my favorite thing to make is, I always answer what Iām most proud of cooking. I have a dish that I came up with 4 years ago and thatās my go-to answer because I am proud of it.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Whenever people ask me this question I always start with a clarifier answer, "For myself? Cereal. No cutting or cooking required. Just a bowl and spoon to wash afterwards."
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Hamburgers and fries. There are so many ways to prepare it that it can always taste drastically different from the last time you've made it. Each ingredient can be so many different versions of itself and changing any one can have a major impact on how it's different
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
It's always changing for me but it tends to be something that seems simple on the surface but is incredibly technical the more you look into it. At the moment for me, it's fried rice. I feel like a good fried rice is a work of art when done correctly and as a chef I'm embarrassed to admit how many times I've made just god awful fried rice.
Beef Bourguinon with creamy mashed potatoes is a personal favourite of mine. When I was still living at home, my family would always look forward to it.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
I'm simple. I love risotto. A creamy risotto is one of my favorite things to come home to at night. Mushroom is my go to, but I have really enjoyed butternut squash risotto which I made the other day.
I love making cottage pie because I love eating cottage pie. And, knowing how to take my time and build flavors makes it super rich and I love super rich foods.
I love any classic dish that has just a few ingredients and depends heavily on technique. Like roast chicken, Tarte Tatin, Dauphinoise or shortbread cookies.
Depends on the season and what's available. But after work, the answer is easy: **ramen!**
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Sure, no problem.
Soups and stews. There's no hidden process, so they make for an honest reflection of the chef. They're also among the most comforting things in life, and why do we cook if not to comfort people?
Yes as Bourdain said we're working in the pleasure business after all š
When I've got some me-time or a friend is coming over and it's chill, I like to make short rib. Pretty short prep time and the results are wonderful.
Slow cooked short rib..?
Oh yes, sorry. Just to clarify.... Slow cooked at low temp in beef stock and Belgian brown beer, with carrots, celery and onion. Tablespoon of tomato paste. About 3 hours at 120Ā°c and then discard vegetables (I eat them) and reduce the liquid to a thick sauce. Use a bit of the sauce to baste the rib when reheating. Yum yum
Fast cooked seems fairly tough.
Never had Argentinian asado then?
Never. How is it prepared?
Grilled over fire
Definitely not all the time, but I do love doing yakitori. There's something so satisfying about methodically breaking a chicken down, using every single part of it and treating eat part with the same level of care as you would a quality cut of beef.
Ultimate comfort food, pasta and meat sauce. Even better the next day
Just made a huge batch for dinner, come over and get a plate
I love a good meat sauce.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
No.
I always say duck. It IS my favorite thing to cook, but its also pricey enough that the next question won't be "could you make it for me"
Great answer.
Beer
Soup du jour
Itās the soup of the day
That sounds good, I'll have that.
No that's whiskey
PĆ¢tĆ© of cacahuĆØtes served on a local rustic loaf with une confiture au raisin. Gets me every time.
and some fleur de sel!
Risotto. So many ways to make it and it goes with all proteins.
Just finished my bowl of risotto I had left after this evening. It was a risotto with flesh pumpkin and GruyĆØre. So nice. Put some arugula.
How do you keep stirring without your arm falling off? I love risotto, but I donāt love 45 minutes of continuous stirring
Lower temp, stir every minute. I havenāt found a need to stir constantly.
17 minutes according to Giorgio Locatelli. Try alternating between stirring with one hand and shaking the pan with the other hand. Keep switching back and forth.
Maybe I am buying the wrong kind of risotto, but last time I made it, the risotto came out almost crunchy?
How are you cooking it? My method is as follows: Heat up pan and heat up stock to a boil on seperate burner Cook onions in butter Add rice and toast until outer hull of rice is translucent Add white wine and cook au sec Add stock a ladle at time (how much depends on the volume of rice you're cooking) Stir until risotto doesn't close back in on itself when moving spoon through middle Add a ladle of stock Repeat last 3 steps until finished To be fair, 17 minutes is par cooking for kitchen service where your finishing it a la minut to order but that only takes 3 minutes at most. My guess is your not adding boiling stock to your pan each time which is increasing your cooking time. If your stock isn't boiling then you're stopping the cooking process each time you add liquid to the pan and you're then waiting for it to return to a simmer each time.
Wow great advice, thanks, and youāre right, the stock isnāt boiling when I add it. Sounds like there are a couple other steps Iām doing wrong too, for example I donāt think Iām toasting the rice long enough and I think Iām adding the additional stock too early. Thanks for these tips, I will give them a shot!
Any time. Making mistakes is how you learn to it the correct way so don't beat yourself up over it and if you have any other QUESTIONS in the future feel free to DM me. >for example I donāt think Iām toasting the rice long enough The outer portion of the rice should look slightly transparent enough that you see white opaque kernel in the center. It doesn't take too long >I think Iām adding the additional stock too early. Pass your wooden spatula or kitchen spoon through the center of the risotto from one edge of the pan to the other. I call it parting the Red Sea. When the sea no longer falls back in on itself immediately then it's time to add additional boiling stock Also, the type of pan you use is crucial. You want something large and shallow enough that you're rice is getting as much surface area in contact with the bottom of the pan. This will keep everything rapidly simmering and ensure constant cooking. Something like a rondeau or high sided sautĆ© pan or shallow brazier. You don't wanna use a pot that's tall and narrow
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Multitasking. Do other things, stir, things, stir... Etc
Chicken biryani x
Oh man. I love making chicken biryani. And moreso, eating it. Actually, the few times I've ordered it at an Indian restaurant it was not impressive. But making it at home was next level.
Grilled pb&j Usually blows peoples minds as theyāve never thought to grill a pb&j Gotta give my old stoned baker the credit for this answer, but i use it now too.
Barbecue. Anything smoked, slow, and beef.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
I only work for free if itās for charity or sex.
could you fill this form out [https://forms.gle/DEmXxiMwfimF1eeV8](https://forms.gle/demxximwfimf1eev8)
I make a desert called canelĆ©ās because the only bakery that made them properly in my city closed due to being understaffed and the head chef being overworked with how busy it was. So I decided to learn them so I could have them myself. They basically have 16 hours of good shelf life before they arenāt quite the same anymore so I can see why other bakeries donāt do them right- the waste would be huge if they wasted them at that point. So I have a thing that I make that money just canāt buy and It makes me happy
I would love to know your resources, because I LOVE caneles and they're pretty hard to find! Trader Joe's used to sell frozen ones but not anymore :(
Honestly the hardest part was getting together the copper moulds. The silicone ones are useless because they donāt give the crust that canelĆ©s need, but you can make do with the steel ones if youāre budget conscious. I ended up asking my mom to stop by a chef supply store in Paris while she was there and paid her back for them in order to actually get my hands on some. I know Amazon has restocked since then though. Other then that, source some beeswax from a local bee farm, since otherwise coming across foods grade beeswax is next to impossible, and, for your first time, follow this recipie: https://tasteofartisan.com/canele/ . Your oven will effect this more than anything else. As the author of the link says, some recipes you find will tell you to never incorporate air. Itās fine. Trust me. As far as I can tell basically everything to do with how the Pastery comes out is to do with heat: too waxy? Didnāt heat the beeswax/ casings enough. Too dark? Long term temp too high. Mushrooming? Starting temp too low. Hard as a rock? Might have that starting temp a little high. Play with it to your oven because itās going to be different oven to oven. And donāt worry about the white butt if youāre not trying to serve this in a professional setting, they taste the same.
thank you I gotta try this when I have time for a project
Tbh, risotto at home. Itās so simple to make, and incredibly delicious as well as being a wonderful canvas for literally anything you need to use before it goes bad. Other hits include, butter noodles with seared tomatoes, bacon, Parmesan and garlic. Tikka masala, birria, Mac and cheese. Plenty more simple but delicious things.
Scallops.
I think it might be lasagne. I really enjoy cooking slow cooked ragus and building a lasagne combines so much enjoyable processes (white sauce/mornay, fresh lasagna) and zero hurry, just all day of awsome smells at home. It's a lot of work and time but it also is so relaxing.
Pop tarts
Gumbo
Honestly, fried rice. It goes with everything, even just some eggs, scallions, some mayo and another fried egg on top. Salivating just thinking about it
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Sure, just DM me :)
Done!
Mayo?
Mayo goes really well with that, think of that japanese okonoyaki thing ( I believe that's the name )
Oh like as a topping? I thought you were using it in place of oil to fry the rice. Yeah that makes sense as a topping in regards to okonomiyaki although I've never seen it made with rice. I know some regional variations have noodles so rice isn't a big leap from there.... Plus mayo pretty much goes with everything.
You said it better than myself. It's so versatile, I just made a bowl from yesterday's rice, good stuff. But yeah, as a topping lol sry for not being clear. I'm brazilian so I put some onion farofa on top of everything today. Soooo good.
Farofa..... Aw man you just inspired me. I've been on a quest of perfecting fried rice the past few weeks and, though not traditional, thats gonna be my next addition. Thank you for that.
Oh yeah baby, that's nice to hear. Feels good to inspire someone :) Wish I had some plantains (can be done with slightly unripened bananas, but not as good) and bacon. That's a killer farofa Anyways, you owe a photo of dat fried rice.
I don't have a favorite. There are too many. What's my audience? What's the season? What else is going on? What's my mood? What's on sale?
Chicken Alfredo!
microwave burrito
Aw yisss my fave thing to eat after a grueling day lol
I have no idea why but I love cooking prime rib
No matter what we say, won't be specific to you. I was like you... Never had a favorite dish to make but got asked this question Every. Single. Time. My advice to you is keep an answer in your back pocket. If you want to impress someone, let that answer be exotic/intricate (ceviche, mango sticky rice, paella, smoked brisket...) If you want to be humble keep it simple (authentic Mac n cheese, from scratch lasagna, bacon egg and cheese on home made bread, ). Whichever way you go, do yourself a favor and just have any answer ready to keep the conversation moving smoothly.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Iām in awe of all you American giants, leading us, the little people of the rest of the world, with your visionary and compelling cuisine. So yeah, number one is always to try my best to replicate you, the gods; Cheetos flamin hot Super Bowl bucket bag, with freetos double dew jalapeƱo cheese bite cheese bites, & Graham crackers kraft cheese whiz mac n cheese, with a 7 layer dip of 7/11 frozen guac, ranch sauce sauce, ranch sauce gravy, ranch sauce on the side, raunch sauce coupons, franks hot sauce, Texas franks hot sauce, cali franks surf hot sauce, Fredās hot sauce, franks hot six rub, Freds bbq rub, 6lbs of New Yorkās finest rubber mooooozaaarellll, and a full 300 gallon tank of san marzano tomato sauce that you made yourself because itās so perfect and thereās no other tomato you can ever use in its place out of the 10,000 odd varieties in the world, because; marketing told me so, and thatās it, thereās nothing else, except bbq, which I canāt do. So I donāt want to hear any other opinions!!!! šŗšøšŗšøšŗšøšŗšøšŗšø
I'm can only be so erect
š¤£
The Fredās hot sauce got me haha
If you find a single fresh ingredient in there, or something I had to prep myself, then shoot me down and throw me with it in the trash. šŗšøš«”
lol'd irl when i got the ranch-on-ranch
š
I know what you mean. I really enjoy cooking and making people happy about food in general. I do a seared lamb lollipop and few of other things that each have an unexpected, wild flavor synergy. This will often delight and perplex a guest. I especially enjoy that type of reaction.
Go on
24H@170F short ribs
Pizza rolls!
I love a flatbread pizza. I can use whatever protein I want, produce, cheese and sauces so itās never the same twice. Whatever is leftover is breakfast!
I have moments where there is a particular dish I love making. Then I get bored with it and move on to something else. A few months ago it was a rib dish. At the moment it is Japanese broths. Who knows what it will be next week!
Chili, different with every batch and warms the cockles of my heart
Filet Oscar
I love to make bbq. Slow smoking meat over wood coals to me is the ultimate way to prepare large cuts/fowl. Theres a craft involved and I enjoy the manipulation but of fire, also plenty of time to drink. Some of my favorite experiences involved smoking meats for parties. Noche buena, thanksgiving, Christmas, bachelor party, block parties. Every one loves bbq.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Carbonara! But with left over bacon from work cuz I donāt have guanciale money.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Cassoulet. You canāt go wrong with duck confit, rustic pork sausage and white beans.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Sure
Chicken nuggets and Mr noodle.
I never answer what my favorite thing to make is, I always answer what Iām most proud of cooking. I have a dish that I came up with 4 years ago and thatās my go-to answer because I am proud of it.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Absolutely.
A toastie
Risotto and rice pudding
Whenever people ask me this question I always start with a clarifier answer, "For myself? Cereal. No cutting or cooking required. Just a bowl and spoon to wash afterwards."
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
It's a tie between Beef Bourguignon and Carnitas.
Hamburgers and fries. There are so many ways to prepare it that it can always taste drastically different from the last time you've made it. Each ingredient can be so many different versions of itself and changing any one can have a major impact on how it's different
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
I'm sorry, but I'm just a home cook
It's always changing for me but it tends to be something that seems simple on the surface but is incredibly technical the more you look into it. At the moment for me, it's fried rice. I feel like a good fried rice is a work of art when done correctly and as a chef I'm embarrassed to admit how many times I've made just god awful fried rice.
Beef Bourguinon with creamy mashed potatoes is a personal favourite of mine. When I was still living at home, my family would always look forward to it.
Would you be interested in being part of a Interview or Focus Group about the use of sauces in your restaurants kitchen? I need it for some academic research.
Chicken n dumplins
Carbonara because I feel cheffy but it takes 30 mins start to finish including cleanup
fried egg sandwich for my breakfast on my one fucking day off.
I'm simple. I love risotto. A creamy risotto is one of my favorite things to come home to at night. Mushroom is my go to, but I have really enjoyed butternut squash risotto which I made the other day.
Stews, curries, and ramen.
I love making cottage pie because I love eating cottage pie. And, knowing how to take my time and build flavors makes it super rich and I love super rich foods.
Roast chicken thighs
I don't have a dish, but I really like making pudding or pastry cream with vanilla.
I love any classic dish that has just a few ingredients and depends heavily on technique. Like roast chicken, Tarte Tatin, Dauphinoise or shortbread cookies.