Cooking Pasta Properly
One of my pet peeves in the kitchen is when one of my cooks fail to cook pasta properly. I know, how hard is it to cook pasta right? Its very easy to take for granted. I wrote these rules out a littel while back and gave them to all of my cooks. Now it's yours as well. Just follow these simple rules and I will be a very happy camper.
USE PLENTY OF BOILING WATER- The rule of thumb is one gallon per pound of pasta. Take the biggest pot you have, pasta needs lots of wiggle room to prevent it from sticking together. It’s okay to use more water
DO ADD SALT to your cooking water- 1 teaspoon per gallon. Yes, your pasta water should taste like sea water. Salt also helps the pasta cook evenly and helps prevent a slimy coat. You should taste your water before you add your pasta
DON’T ADD OIL- Most cooks think that adding oil to ... (more)
Trained in a theme park, went to a Mickey Mouse school, and blossomed in a hockey arena?
A little bit about me...
Trained in a theme park, went to a Mickey Mouse school, and blossomed in a hockey arena? I defy those stereotypes by producing delicious, high-caliber foods from scratch at the Nationwide Arena in Columbus, Ohio.
Raised in St. Cloud, Florida, I initially enlisted to be a mechanic in the Marine Corps. In 1991, after working during Spring Break at Walt Disney World, I took my first bite of culinary training in the Magic ... (more)
A journey starts with a single step
Wayne Gretzky was quoted "you miss 100% of the shots you never take". I have talked amongst myself and with some others about wanting to get on the show for awhile, but never did anything about it, stating I wasn't ready. I will admit, I do not want achieve the goal of getting on the show, only to choke and being told to pack my knives and go. If I'm in it, I'm in it to win it. So with that being said, one must be prepared.
WIth that being said, I felt that if I was going to start writing a blog, why not focus on realizing this goal, which just happens to align with my other goal, obtaining my Certified Chef de Cuisine from the American Culinary Federation. I will records my hits, my flops, and random thoughts along the way.
So lets begin...
