Hello chefs?

Hello! I am a chef by trade but, I am not opposed to other peoples recipes. My main thing to make is Korean food but, what do y’all got ???

umm, I hate cooking.

I used to like cooking maybe this thread will inspire me again.

Mostly American with French, German, Austrian, Italian and Spanish influences. Every once in a while Irish and Polish. And even more rarely make Asian fusion cuisine.

But I'm a formally trained and retired Chef. I've committed more crimes in the name of Chocolate mousse than most people know in bad words. (But I do know how to make proper chocolate mousse and do these days because I'm not so concerned with food cost.)

Okay i eat Greek food most of the time, and Italian food of course.

Expand my mind chefs!

Open a can of Chef Boyardee....empty contents into a microwave safe bowl.
Heat and eat.
Put a parsley sprig on the side....take a picture and post on Facebook like you slaved for hours. Now you are a online gourmet chef. Lol

Actually....seriously.

8 Oz of semolina
Tsp salt
Dash of pepper
2 extra large eggs
1Tbs oil
Mix well and let rest for a minimum of 8 hrs.
Then get out your Olympic pasta machine and roll out the pasta you want.

That’s awesome hahah

Melt in Your Mouth Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 cup mayonnaise (can use plain Greek yogurt in place of the mayo)
1/2 cup Parmesan cheese
1 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder

Directions:
In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.
Spread the mixture on top of each of the chicken breasts.
Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through. Serve warm!!

i'm only a cook perforce. i am quite terrible at it.

i'm a pretty good baker, though, does that help?

Absolutely it does....
I once owned a bakery/coffeeshop. Breads, cakes, cookies, tarts, cheesecakes, muffins and such. I was completely shocked at how well English muffins sold. (Really really well....always sold out every week)

The varieties of baked goods are endless.

I think you are fantastic

You and my wife both....I don't see it that way even though I try.

But my parole officer definitely doesn't.

Say, maybe you could put in a good word for me....




(joke. I have no parole officer)

On a serious note....where in the world (generally speaking) do you cook for a living. You ain't gotta name the place but if in a large city that would be good enough.

lol

My neighbor is Greek. He made us these "things" for Christmas this past year that were absolutely delicious. Said the name a couple of times but....

It was some sort of cream cheese wrapped in phylo dough and drenched in honey after it was baked. Tasty little bites. My wife and I killed the plate. He was really shocked when I brought him my usual cookies and chocolate truffles....he knew that I told him I could bake and I knew that he ran commercial bakeries (cookie and cracker and bread institutional bakery...they go to work in lab coats and hard hats)

Everyone has talents of some sort....everyone can "show off" with something when the need arises.

Going to try this tonight!

FYI If you use the air fryer it will cook better

I need to get one, next time.
I know it would make my life much easier cause I hate the clean up actually, not the cooking!

I used yogurt, so that created some water but it tasted really good.
Will the air fryer takeout some of the moisture?

Frozen, skinless breasts made for retail grocery chains are FULL of water. Just like their IQF fruit is. Commercial grade for foodservice is not got the water content.

You can try thawing and draining them first...that might help. Of course convection or air frying will help too.

They were actually fresh, but I do have a convection oven, will definitely try that next time. Thanks!