Ask A Chef Anything

[Andy_C77]

I don’t know if this has been done before, but I thought I’d do this thread as an opportunity for anyone with a food/drink question to get a professional answer, or for fellow chefs to share tried and tested recipes.

So ask away.

[tomsugden]

Have you ever seen a chef spit in someone's food?

[Mabbs9]

Morning,

Do televised kitchens with angry shouting, actually represent the real working environment?

Thanks

[Evanivitch]

What are your tips on knife brands and care?

[Andy_C77]

tomsugden said:

Have you ever seen a chef spit in someone's food?

I have been a chef for nearly 30 years in some of the best kitchens in the country and also some not so good kitchens. I have never seen anyone spit in food.

[Andy_C77]

Mabbs9 said:

Morning,

Do televised kitchens with angry shouting, actually represent the real working environment?

Thanks

Morning mate.

This used to be more prevalent about 15-20years ago but it is not tolerated any more especially with workplace bullying now being unacceptable.

[Andy_C77]

Evanivitch said:

What are your tips on knife brands and care?

This is a very controversial question. Most chefs have their own idea on this. Personally I use Global Knives, I bought my first Global chefs knife with my first weeks wage and it is still sharp enough to shave with today and I use it every day. However a lot of chefs don’t like Globals and prefer something heavier like Henkel or Whustof.

[RedWhiteMonkey]

Do make your own pastry or buy ready made stuff?

[55palfers]

Regarding the artistic Michelin starred presentations on Masterchef and the like.

How do they keep the food hot while they plate, adorn and garnish?

Very hot plates and rely on sauce?

[toasty]

Should foie gras on steak be served cold?

I went to a posh restaurant once and had a steak which came with a small slab of foie on the steak which was stone cold and not that pleasant. I didn't want to ask at the time for fear of embarrassing myself if it was intended to be served that way.

[cavey76]

Crisp sandwiches? Yay or Nay.

My wife has delusions of grandeur and tells me it's the very essence of council. What's the Chef's Crisp sandwich?

[RedWhiteMonkey]

cavey76 said:

Crisp sandwiches? Yay or Nay.

My wife has delusions of grandeur and tells me it's the very essence of council. What's the Chef's Crisp sandwich?

Kettle Chips in brioche?

[Sheets Tabuer]

Red or Brown on a bacon sandwich?

[Uncle John]

Do you ever get the itch for a dirty kebab?

[cavey76]

Uncle John said:

Do you ever get the itch FROM a dirty kebab?

Fixed that for you! Works on so many levels.

[CharlesdeGaulle]

Do you always make your own stock or do you sometimes cheat with granules or cubes?

[M5-911]

toasty said:

Should foie gras on steak be served cold?

I went to a posh restaurant once and had a steak which came with a small slab of foie on the steak which was stone cold and not that pleasant. I didn't want to ask at the time for fear of embarrassing myself if it was intended to be served that way.

Looks like you ordered a Rossini which should be served with a hot (pan fried or grilled) slice of foie gras. The tournedos should be served on top of a pan fried slice of bread(in butter for good measure), then topped with black truffle and madeira sauce.

[M5-911]

55palfers said:

Regarding the artistic Michelin starred presentations on Masterchef and the like.

How do they keep the food hot while they plate, adorn and garnish?

Very hot plates and rely on sauce?

Everything we get to the pass is at the right temperature. On top of that we use a machine called a "hold o mat" which can hold any plates (ready plated) , or cooked ingredients to a perfect temperature without altering the organoleptic properties of your dishes.

OP might use a different system as well. Well organized kitchens is a pleasure to work in.

[paua]

Andy_C77 said:

Evanivitch said:

What are your tips on knife brands and care?

This is a very controversial question. Most chefs have their own idea on this. Personally I use Global Knives, I bought my first Global chefs knife with my first weeks wage and it is still sharp enough to shave with today and I use it every day. However a lot of chefs don’t like Globals and prefer something heavier like Henkel or Whustof.

Hi Andy, follow-up & related Q. I have a set of Damasteel WMF knives, I'm crap with a stone - what do you sharpen your best knives with? I use a steel to hone every day, but sometimes a proper sharpening is in order.
Cheers

Edited by paua on Thursday 1st April 10:43

[toasty]

M5-911 said:

toasty said:

Should foie gras on steak be served cold?

I went to a posh restaurant once and had a steak which came with a small slab of foie on the steak which was stone cold and not that pleasant. I didn't want to ask at the time for fear of embarrassing myself if it was intended to be served that way.

Looks like you ordered a Rossini which should be served with a hot (pan fried or grilled) slice of foie gras. The tournedos should be served on top of a pan fried slice of bread(in butter for good measure), then topped with black truffle and madeira sauce.

Thanks that would certainly have been nicer.