[SHOW] Cooking with Pros! week 1 ROOTPuck - Page 4

On September 02 2012 07:44 Nemireck wrote:
Ya I saw the list of ingredients. I ask because I'm a cook and noticed a few ingredients that I'm used to seeing in an alfredo missing or simplified. Minced garlic (you used powder), white wine for flavour, no pepper (white pepper goes in almost everything I eat :p) and did you monte at the end? I assumed it was just to make it easier on the viewer to follow along, but I like to ask because different people have specific reasons for doing things the way they do, and I like to keep those reasons in the back of my mind for when I'm cooking on the fly. Some differences between the way I do things have come in handy for different chef's tables that I've had to do in the shits, and I'd never have had those ideas to use if I hadn't asked.

I was also wondering why you specify that you don't season the chicken until after it's seared. Did you cover that in the video, I was only able to skip through it for about 20 minutes. There are probably some things that you've learned in school that I "shortcut" through during my career, since I've just worked my way up through kitchens instead of going to school for it.

On September 02 2012 09:16 1ManArmy wrote:
Wow i just watched a VOD of a cooking show with a half naked guy.. wow

Really cool show man even though Puck wasn't really ready to participate it was still pretty fun to watch, you're a fun guy to listen to

On September 02 2012 13:56 Samsc2 wrote:

because it's a sauce I prefer to use powder's instead of fresh ingredients, but fresh stuff always works it's just easier to use powder. I don't use white wine in an alfredo sauce, and pepper is abundant on the chicken so I didn't bother in the sauce itself. I am not sure what you mean by monte sry! I don't season the chicken with the spices until after the searing happens so to prevent burning of the spices/aromatics themselves, it also keeps the chicken bright red which is what I love seeing in contrast with the white sauce, and green vegetables.

On September 02 2012 14:05 Nemireck wrote:


Cool! Thanks for that. When you monte you add butter to the sauce off-heat and stir it in while it melts to emulsify. Thickens the sauce and adds that buttery smoothness (and flavour) as well. You probably know it already but have a different (english?) term for it.

On September 02 2012 14:24 Samsc2 wrote:

I prefer not to thicken with button on this because of it's increased separation after storage/reheating. I instead just reduce the cream significant amount and utilize the cheese as the thickener.

On September 02 2012 14:36 playLoud wrote:
pretty funny. i would also like to see this in team houses.

On September 02 2012 14:44 LaG.Gaming wrote:
sam pretty kewl show ! i watched the vod with my wife while eating in my big 50" tv and it was just like watching food network with her, we loved it and we both were laughing at everything it was happening as well , 5 stars and we so excited for next episode !
u should use 1 of ur cameras pointing at where the counter is because u had 1 camera pointing at the stove and another 1 pretty much the same angle just a big higher . sux that puck didnt have his setup ready on the kitchen that would of been hilarious gl and great job my friend!.

On September 02 2012 15:09 Nightsz wrote:
yo man, I couldn't make the live show. But I saw the VOD, and damn. That looks amazing man. You gotta do more of these

On September 03 2012 06:19 Type|NarutO wrote:
You should talk about Starcraft 2 while cooking. I don't think watching you cook and explain is very interesting. No offence but if I want to learn something I'd rather watch someone who really is something out of the line or knows his stuff amazingly well. I don't know about your cooking skills obviously but for the first episode, nothing too special.

Also please for the sake of god get a sharp knife to cut the meat :D