RecipeMuncher

Professional kitchens are required to produce great quantities of food. This may sound like stating the obvious, but I’m not sure the uninitiated (that is, those who have not had the great pleasure of languishing in front of an eight-burner stove for fourteen hours a day) really understand what this means. It means that we chefs cook foods in quantities that are otherwise unimaginable. Think massive amounts. When we make caramelized onions, for example, we peel and slice twenty kilos of o (...)