andres.dangond
andresdangond
8Following75Followers1287Likes
Chef Recipe Development | Restaurant Consultant www.bydres.com
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🥚You HAVE to unload eggs distributing the weight left in the carton. If you don't, I'm afraid you need to seek help.
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. #dailyfoodfeed #tryitordiet #devourpower #foodbeast #eeeeeats #seriouseats #foodiegram #eatersanonymous #forkyeah #eatfamous #infatuation #menwithcuisines #foodstagram #satisfeed #foodporn #abc7eyewitness #spoonuniversity #zagat #lovefood #huffposttaste #buzzfeed #foodie #eaterla #instachef #cheflife #losangeles #eggs #egg #breakfast
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. #dailyfoodfeed #tryitordiet #devourpower #foodbeast #eeeeeats #seriouseats #foodiegram #eatersanonymous #forkyeah #eatfamous #infatuation #menwithcuisines #foodstagram #satisfeed #foodporn #abc7eyewitness #spoonuniversity #zagat #lovefood #huffposttaste #buzzfeed #foodie #eaterla #instachef #cheflife #losangeles #eggs #egg #breakfast
Employers, do better. You can't afford to pay your staff properly? You need to restructure your business and your pricing. Stop making things weird when the bill comes. Stop exploiting your customers. They shouldn't pay your staff their wages, you should.
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#tip #tipping #cheflife #chef #restaurant #restaurants #employee #wage #salary #hr #money #bills #eater #eaterla
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#tip #tipping #cheflife #chef #restaurant #restaurants #employee #wage #salary #hr #money #bills #eater #eaterla
STORE BOUGHT 🍕 DOUGH - It’s not bad, at all. You just need to treat it right.
Remove from bag, cover and let sit at room temp for about 2 or 3 hours until it doubles in size.
Stretch the dough with SEMOLINA.. Not flour (or corn meal 🤦🏻♂️)
Bake as hot as your oven allows. 🤌 enjoy
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#pizza #pie #baking #bakery #pizzeria #chef #cheflife #dough #sauce #ny #connecticut #cheese #fyp #fypage #f
Remove from bag, cover and let sit at room temp for about 2 or 3 hours until it doubles in size.
Stretch the dough with SEMOLINA.. Not flour (or corn meal 🤦🏻♂️)
Bake as hot as your oven allows. 🤌 enjoy
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#pizza #pie #baking #bakery #pizzeria #chef #cheflife #dough #sauce #ny #connecticut #cheese #fyp #fypage #f
Cooking a 2” thick NY Strip steak to a well-done doneness. Have I lost my mind? No.
I’m trying to show that a well done steak is not an overcooked dry rubbery piece of meat.
In order to achieve a perfectly juicy and flavorful steak, I cooked it sous vide at 145 F (5-10 degrees under well-done); taking into account the additional heat that will be applied when searing the steak after cooking it. This searing will take the internal temperature up at least 5 additional degrees, bringing it up to an official well-done temp range.
My point with this is not to say ‘this is how a steak should be eaten’, but to show that a -properly- cooked well-done steak is not overcooked and dry. It’s quite the opposite.
There are several reasons that support this logic: 1. Evaporation of water inside the steak concentrates flavors. 2. It’s only until protein is heated up above 140 F that the collagen inside gelatinizes and breaks down. Making it more tender and in fact, juicier.
3. Meat muscle when raw tastes very little. When temperature is applied complex flavors are developed and a steak becomes ‘beefy’. Meaning: pink beef has not fully developed all its flavor.
👉 bydres.com/blog (link in bio) to learn more.
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#haterswillhate #chef #cheflife #grilllife #meatlover #grillmaster #bbq #forkyeah #foodnetwork #buzzfeast #barbeque #foodie #steak #grill #steakhouse #beef #meat
I’m trying to show that a well done steak is not an overcooked dry rubbery piece of meat.
In order to achieve a perfectly juicy and flavorful steak, I cooked it sous vide at 145 F (5-10 degrees under well-done); taking into account the additional heat that will be applied when searing the steak after cooking it. This searing will take the internal temperature up at least 5 additional degrees, bringing it up to an official well-done temp range.
My point with this is not to say ‘this is how a steak should be eaten’, but to show that a -properly- cooked well-done steak is not overcooked and dry. It’s quite the opposite.
There are several reasons that support this logic: 1. Evaporation of water inside the steak concentrates flavors. 2. It’s only until protein is heated up above 140 F that the collagen inside gelatinizes and breaks down. Making it more tender and in fact, juicier.
3. Meat muscle when raw tastes very little. When temperature is applied complex flavors are developed and a steak becomes ‘beefy’. Meaning: pink beef has not fully developed all its flavor.
👉 bydres.com/blog (link in bio) to learn more.
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#haterswillhate #chef #cheflife #grilllife #meatlover #grillmaster #bbq #forkyeah #foodnetwork #buzzfeast #barbeque #foodie #steak #grill #steakhouse #beef #meat
When raw, a 🥩 #steak isn’t ‘juicy.’ A steak only starts releasing liquids once the fat starts melting, and its fibers become narrower and shrink, pushing some of its juices out due to the pressure. So, if a steak is #rare in the center or pink, it has not begun releasing its juices in that area. It will only do so once there’s enough temperature.
Not convinced yet? Think about #Brisket . A brisket becomes tender and -ultra juicy- when it reaches above 200 degrees–203 F, to be exact. As a point of comparison, the ‘well-done’ temperature range is 150-155 F. That’s 50 degrees colder than the brisket.
👉 bydres.com/blog (link in bio) for more about the science on meats and their cooking temperatures
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#hatersgonnahate #chef #cheflife #grilllife #meatlover #grillmaster #bbq #forkyeah #foodnetwork #buzzfeast #barbeque #foodie #meat #grill #bbq #beef #barbeque #cook #cooking
Not convinced yet? Think about #Brisket . A brisket becomes tender and -ultra juicy- when it reaches above 200 degrees–203 F, to be exact. As a point of comparison, the ‘well-done’ temperature range is 150-155 F. That’s 50 degrees colder than the brisket.
👉 bydres.com/blog (link in bio) for more about the science on meats and their cooking temperatures
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#hatersgonnahate #chef #cheflife #grilllife #meatlover #grillmaster #bbq #forkyeah #foodnetwork #buzzfeast #barbeque #foodie #meat #grill #bbq #beef #barbeque #cook #cooking
🔥DEBATE: Weight vs Volume: Forget about measuring cups and spoons. Weighted measurements is the way to go 💯.
The #scale I'm using measures much less than a gram, this is particularly useful when using very strong and powerful ingredients. And it also helps me with my consistency#OCD (I like repeatable and precise results ). If you'd like to see where to get it you can go to my 'Chef Recs' page (link in bio).
#recipes #kitchen #chef #cheflife #foodie #food #cooking #cook #grill #grilling #scale #metric #imperial #recipe
The #scale I'm using measures much less than a gram, this is particularly useful when using very strong and powerful ingredients. And it also helps me with my consistency#OCD (I like repeatable and precise results ). If you'd like to see where to get it you can go to my 'Chef Recs' page (link in bio).
#recipes #kitchen #chef #cheflife #foodie #food #cooking #cook #grill #grilling #scale #metric #imperial #recipe
🧂'And A PINCH of salt' - yeah, but like.. How much? Everyone's fingers are different. Bigger smaller, thicker thinner.
It is important for you to learn to be consistent with your own measurements, and how much they actually are in weight. Practicing this will give you a much better understanding of how much goes into your food , and will #STRENGTHEN your culinary instinct when seasoning things 'on the fly.'
The #scale I'm using measures much less than a gram, this is particularly useful when using very strong and powerful ingredients. And it also helps me with my consistency#OCD (I like repeatable and precise results ). If you'd like to see where to get it you can go to my 'Chef Recs' page (link in bio).
#cheflife #chef #saltbae #seasoning #salt #foodie #cooking #cook #grill #grilling #salty
It is important for you to learn to be consistent with your own measurements, and how much they actually are in weight. Practicing this will give you a much better understanding of how much goes into your food , and will #STRENGTHEN your culinary instinct when seasoning things 'on the fly.'
The #scale I'm using measures much less than a gram, this is particularly useful when using very strong and powerful ingredients. And it also helps me with my consistency#OCD (I like repeatable and precise results ). If you'd like to see where to get it you can go to my 'Chef Recs' page (link in bio).
#cheflife #chef #saltbae #seasoning #salt #foodie #cooking #cook #grill #grilling #salty
3 minutes to reach 900 F, and around 1 minute for a pan to preheat to over 450 F. Cooking with an electric stove is more than OK. You get a lot of control without relying on your eyesight and culinary instinct to determine if it's too hot or cold depending on how the flame looks.
Don't be afraid of electric ranges!
#gasstove #electricstove #gasvselectric #electricvsgas #chef #homecooking #foodie #cheflife #fire #openfire #openfirecooking #kitchendesign #kitchen #cook
Don't be afraid of electric ranges!
#gasstove #electricstove #gasvselectric #electricvsgas #chef #homecooking #foodie #cheflife #fire #openfire #openfirecooking #kitchendesign #kitchen #cook
The government isn't coming to rip out your gas stove (I don't think, right??) - but what is your fear about that if it were to happen? Listen, electric stoves might actually provide better cooking capabilities than gas ones. You have better and consistent control on the temperature, super low's and high's. It does take a few more seconds to heat up a pan, but can you really not wait an extra 15-30 seconds?
Do you think you won't be able to sear a steak? You only need around 450 F do achieve that, and an elective range will give you at least twice that. Of course, depending on the brand, quality of your stove, and even your pans, the temperature recovery time will be crucial (how long it takes for the pan to recover its temperature after you've placed cold food on it). As long as you have decent pans you'll be fine.
Regardless of a political agenda, or a move from big electric to make more money, I fully support this change. I think people are not being educated enough, or do they care to educate themselves, on how to operate open fire cooking equipment. I think this will dramatically reduce the number of gas leaks, deadly explosions and overall residential fires.
I'll be posting on my site ( www.bydres.com ) later today about the pros and cons of gas/electric stoves. Make sure you check it out later. Hopefully it'll help you understand better why this isn't such a bad idea.
#gasstove #electricstove #gasvselectric #electricvsgas #chef #homecooking #foodie #cheflife #fire #openfire #openfirecooking #kitchendesign #kitchen #cook #cooking
Do you think you won't be able to sear a steak? You only need around 450 F do achieve that, and an elective range will give you at least twice that. Of course, depending on the brand, quality of your stove, and even your pans, the temperature recovery time will be crucial (how long it takes for the pan to recover its temperature after you've placed cold food on it). As long as you have decent pans you'll be fine.
Regardless of a political agenda, or a move from big electric to make more money, I fully support this change. I think people are not being educated enough, or do they care to educate themselves, on how to operate open fire cooking equipment. I think this will dramatically reduce the number of gas leaks, deadly explosions and overall residential fires.
I'll be posting on my site ( www.bydres.com ) later today about the pros and cons of gas/electric stoves. Make sure you check it out later. Hopefully it'll help you understand better why this isn't such a bad idea.
#gasstove #electricstove #gasvselectric #electricvsgas #chef #homecooking #foodie #cheflife #fire #openfire #openfirecooking #kitchendesign #kitchen #cook #cooking
PART 3 - It's done! Upgrading my small uneven apt counter to a serious 'Chef's Table' dining counter. White Bitch stained Walnut and treated with multiple coats of mineral oil to make it stain and water proof.
What do you think?
Now, all I need are guests to feed. Should I bring back #DinnerWithDres or nah?
#Kitchen #chefstable #foodie #dinner #chefslife #chefstalk
What do you think?
Now, all I need are guests to feed. Should I bring back #DinnerWithDres or nah?
#Kitchen #chefstable #foodie #dinner #chefslife #chefstalk
