Former Chef/Sous Chef classically trained in Asian (specifically Japanese), Italian, and French cuisine. As you know, cooking doesn’t pay much, and with a wife and kid I had to learn how to cook food on a strict budget without giving up my passion for cooking!
Ask me anything you may want to know! Please be patient, I have a little girl and a full time job so I will respond as quickly as I can!
AMA About Meal Ideas or Tips from a former Chef/Sous Chef!
byu/CLeeTheHunt44 inFrugal
Posted by CLeeTheHunt44
3 Comments
Your recipe for mayonnaise.
Best or unusual uses for togarishi
Any good sources for better knifework? I’ve seen the Gordon Ramsay “how to cut an onion” thing and I still can’t do it. I also can’t peel a hard boiled egg, no matter how I cook the darn things. I bought a mandolin slicer for scalloped potatoes, etc., but some recipes call for like “1 carrot cut into matchsticks” or “julienne cut the potatoes and plunge into ice water” and I know *in theory* what that should look like, but when ish is sliding all over the place…
OR– the “bare minimum essentials” of kitchen set ups with a maximum budget of, like $300. What would you put in a new kitchen for a family of 3 to make sure you could cook everything y’all needed to get by on?