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Forum » Ask the chef. AMA
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Thread: Ask the chef. AMA

post 1660889123 05-07-2022, 12:58 PM
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Ask the chef. AMA

What ?
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post 1660889273 05-07-2022, 01:00 PM
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What brand of cookware do you own
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post 1660889463 05-07-2022, 01:05 PM
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Originally Posted By Ratfish⏩
What brand of cookware do you own
Depends on what you want to use it for. Chefs are very particular about every item.

For typical cookware things like allclad,lodge,waring,winco.deBuyer. and japanese specialty items.

Ask for specific items I can tell you best options
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post 1660889803 05-07-2022, 01:17 PM
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1. How important is it that I use 00 flour for my pizza?

2. Best moisture % for mozzarella for said pizza? Not making margherita, so no buffalo

3. Is ceramic non-stick just as good as carbon steel/seasoned cookware?
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post 1660889923 05-07-2022, 01:19 PM
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Favorite go to meal after a long day?
post 1660889943 05-07-2022, 01:19 PM
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what you got cookin'?
post 1660890143 05-07-2022, 01:25 PM
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Originally Posted By whitepaper⏩
1. How important is it that I use 00 flour for my pizza?

2. Best moisture % for mozzarella for said pizza? Not making margherita, so no buffalo

3. Is ceramic non-stick just as good as carbon steel/seasoned cookware?
1. No , regular AP flout makes perfectly fine pizza dough. Just tweak you recipe and stick too it.

2. Get the big bag of 4 cheese blend. Mozzarella, jack,colby,cheddar for best pizza.

3. No, carbon steel and cast iron are best, for non reactive for acidic foods stainless steel is best. Best nonstick pans get DeBuyer.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
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post 1660890323 05-07-2022, 01:30 PM
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Originally Posted By LethalGunz34⏩
Favorite go to meal after a long day?
Typically just eat mistakes at work or you also just end up tasting everything to make sure it's on point.

Srsly most chefs eat like chit outside of work.
I might just eat some pop tarts and a quart of milk.
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post 1660890453 05-07-2022, 01:33 PM
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Originally Posted By 8eggs⏩
1. No , regular AP flout makes perfectly fine pizza dough. Just tweak you recipe and stick too it.

2. Get the big bag of 4 cheese blend. Mozzarella, jack,colby,cheddar for best pizza.
1. What tweaks should I make to the dough if I'm not using double-zero? More water? Less water? More/less X?

2. What the hell. Did you really just tell me to use pre-shredded cheese for my pizza? That's the worst thing you can do.
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post 1660890503 05-07-2022, 01:34 PM
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Can’t help but feel like you’re a chit version of chef from South Park
post 1660890533 05-07-2022, 01:35 PM
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Did you ever cook without washing your hands first?
post 1660890583 05-07-2022, 01:36 PM
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Originally Posted By 8eggs⏩
Typically just eat mistakes at work or you also just end up tasting everything to make sure it's on point.

Srsly most chefs eat like chit outside of work.
I might just eat some pop tarts and a quart of milk.
when I worked in kitchens the head chef would makes us something from the trimmings of the protein like a salmon head soup or some goat stew

And after a few hours tasting and sampling the calories add up

That’s why so many fat cooks and chefs

After work I wasn’t even hungry just tired

This boy did that from 18-23

Fuk that
post 1660890593 05-07-2022, 01:36 PM
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How long does it take you to knock out a batch of "Chef's special sauce"
post 1660890663 05-07-2022, 01:37 PM
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Originally Posted By NextPound⏩
Just picked up an all clad d5 10 piece set to replace my stainless cuisinart set I have had forever. Do you have a double boiler insert that you think is superior to all clad? Their double boiler insert isn’t even tri ply. Assume that does not matter? Worth getting or should I just use a glass bowl instead?

Cooktop is gas. My workhorse is le creuset round Dutch oven.

Any go to pieces as must haves for home cook?
You won't need a double boiler if ever and can just improvise that in the occasion. But all clad is good stuff would recommend for most things. As long as you get quality like le crueset you said or other well know brands you'll be good, then it's just preferences.

Not much for go to pieces for home cooks, comes down to preferences and what you got to work with in the kitchen . For a gas range I would recommend finding a cast iron griddle that's big enough to cover two good burners but it's hard to get the sizing perfect.
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post 1660890693 05-07-2022, 01:37 PM
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Originally Posted By GODself⏩
Did you ever cook without washing your hands first?
I always washed mine after handling raw proteins but have seen some nasty fukin **** in the kitchen (srs)

Like “are u fukin serious brah?” Type ****
post 1660890913 05-07-2022, 01:41 PM
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Originally Posted By whitepaper⏩
1. What tweaks should I make to the dough if I'm not using double-zero? More water? Less water? More/less X?

2. What the hell. Did you really just tell me to use pre-shredded cheese for my pizza? That's the worst thing you can do.
Depends how your crust turns out. Typically 2.5 cups flour, 1 cup warm water, pack of yeast, spoon of sugar, pinch of salt. Should make a good home pizza.

Getting your dough /crust and sauce and additional toppings for your pizza on point is gonna do far more for your pizza then weather or not you shredded your own cheese, just lol.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
Swami Vivekananda
post 1660891063 05-07-2022, 01:44 PM
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What type of cuisine is your specialty? What are your ultimate goals in the business?
post 1660891153 05-07-2022, 01:45 PM
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Do you like MacDonalds?
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post 1660891193 05-07-2022, 01:46 PM
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Originally Posted By GODself⏩
Did you ever cook without washing your hands first?
I'm probably the most sanitary person I've ever seen in food service. I've also worked in sushi.

I'm practically OCD mental illness level hand washing
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
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post 1660891273 05-07-2022, 01:49 PM
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Do you eat well? Or is cooking well at home like overtime?

I knew a chef that ate like crap.
post 1660891303 05-07-2022, 01:49 PM
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Originally Posted By 8eggs⏩
Getting your dough /crust and sauce and additional toppings for your pizza on point is gonna do far more for your pizza then weather or not you shredded your own cheese, just lol.
I used to respect you, now I'd spit on you if I ever passed you by, you filthy scum.

Dough, Sauce, toppings...is cheese not a topping? The fact that you're suggesting ignoring/getting lazy with one ingredient while putting effort into the rest makes me wonder about you, man.

Especially as a chef! You should know that preshredded stuff comes with anti-caking agent, and makes your cheese melt like garbage, just flops off pizza as one giant mess.

Can't believe you man...now I have to take your advice with a huge grain of salt. Kosher, of course.


What kind of chef are you...where do yo work? Please don't say some shiit like some chain restaurant, or you're a "home" / "youtube" chef....


Post pics of your food; at home or at work.
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post 1660891333 05-07-2022, 01:51 PM
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Originally Posted By LethalGunz34⏩
What type of cuisine is your specialty? What are your ultimate goals in the business?
I've worked in just about every kind of food service imaginable.

Specialty maybe Asian fusion you could say. I like lots of things.
"We are as our thoughts have made us; So take care about what you think, Words are secondary , Thoughts live ; They travel far."
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post 1660891353 05-07-2022, 01:51 PM
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Best underrated cut of meat?

Best tool that a home chef can buy?

Best tool that most people don't even realize they should own

Is Jamie Oliver a good chef? (Uncle Roger wants to know)
post 1660891483 05-07-2022, 01:54 PM
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Originally Posted By NextPound⏩
I use a mix of 00 flour and APF, but I am on Neapolitan and buffalo mozz time. I use a scale to weigh flour and water to make sure consistency is right, and I make in advance to rise in fridge for best flavor.

Would never use preshredded cheese. I never have luck with anything other than buffalo mozzarella, but I heard shredding yourself off the block mozz and par baking before you add the cheese might be clutch if you are using stone or steel in the oven. I only use San marazano tomatoes and pulse in processor with good olive oil and garlic - no pre cook sauce.
I tend to use 00 but ran out, and no place sells near by, and I wanted to make the dough today so that I can cook it in a day or two.

I also use a kitchen scale for ingredients, too.

Issue is there aren't many places that have good cheese around me; either pre-shreded which I refuse to use, or some mediocre moz blocks. I've been trying to test with different % of mositure to see what works best.

I pre-cook my suace and mainly because I use it for other things, so it's handy to have.
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post 1660891533 05-07-2022, 01:55 PM
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Favorite chef?
post 1660891563 05-07-2022, 01:56 PM
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Originally Posted By 8eggs⏩
I'm probably the most sanitary person I've ever seen in food service. I've also worked in sushi.

I'm practically OCD mental illness level hand washing
what’s the nastiest or
Freakiest **** you’ve seen?

One time at a seafood/ sushi place I worked at the little cleaner brah got up on top of the grill / ranges while we were preppin to clean the
Hoods (I was using the grill and he stepped on the side that wasn’t on) and wiped the ovens while we had some **** in there

Like he sprayed the door and wiped it


I needed money so I stayed there for like 3 weeks then left
Owner was an old ass middle eastern brah that was there 7 days a week
post 1660891643 05-07-2022, 01:59 PM
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Did you really just reccomend preshredded cheese packed with powdered cellulose.

Bro…

Couldn’t even get through the rest of the thread because I don’t want to be a complete dick.
post 1660891723 05-07-2022, 02:02 PM
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Why is Chard so hard to find?
post 1660891763 05-07-2022, 02:03 PM
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Originally Posted By whitepaper⏩
I used to respect you, now I'd spit on you if I ever passed you by, you filthy scum.

Dough, Sauce, toppings...is cheese not a topping? The fact that you're suggesting ignoring/getting lazy with one ingredient while putting effort into the rest makes me wonder about you, man.

Especially as a chef! You should know that preshredded stuff comes with anti-caking agent, and makes your cheese melt like garbage, just flops off pizza as one giant mess.

Can't believe you man...now I have to take your advice with a huge grain of salt. Kosher, of course.


What kind of chef are you...where do yo work? Please don't say some shiit like some chain restaurant, or you're a "home" / "youtube" chef....


Post pics of your food; at home or at work.
Haha miscers of peace. A chefs time is valuable you have to know where to put your efforts.
Yes by all means shredd your own cheese. Whole milk low moisture mozzarella is best but add In about 25% other cheeses your choice to add flavor.

I work in 5star hotel. And serve billionaire clients. Ded srs. I cooked for Elon Musk about a month ago. Celebrities all the time.

But I've also cooked in greasy spoon dinners. You gotta know food science, chefs are wizards. I could turn mediocre ingredients into better food than you even if you had better ingredients, it just years of experience.
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post 1660891863 05-07-2022, 02:05 PM
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Do you also like goose egg omelette?
I loe e.
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