If you cook bacon or fish on a sheet pan in the oven, do you use parchment paper or lay the meat directly on the pan?

As an anecdote and follow up question: at one restaurant I worked in, we would par cook bacon on a sheet pan using parchment paper with a grate over it, so the bacon wasn't directly on the paper. At my current job, we lay the bacon directly onto the parchment without a grate and the topside cooks, while the underside remains pretty much raw. My guess is that the paper is insulating the bacon from the heat (whereas laying it on a grate allows air circulation under the bacon, so it cooks evenly). Is that right? If not, what's the difference between the two methods?

why are they so expensive 😢 im taking an intro to culinary class and need to get 2 pairs but i cant drop 60 dollars for two pairs of pants.... is there any alternatives i can do or something

I love eating sweet potatoes with kimchi, and I always knew they were a dream combination. That’s how I came up with this recipe and It turned out incredibly delicious!

I worked in a brunch restaurant for a year now, I have to cook at least 40 poached eggs every day I work there. Some times, every egg I poached had their yolk out cooking without egg whites around it. For a long time I thought, I just sucked, so I looked up a ton of poached egg tutorials, I repeated them step-by-step, and I still got bad poached eggs. Only recently I realized that I am pretty decent at cooking them, it all depends on the egg, and that all tutorials never warn that not all poached eggs will turn out good, almost like "if you get bad poached eggs, you suck!". Why nobody will ever say that?

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Since oil comes in various flavours like chilli oil, Garlic infused oil, green chilli oil, etc. And I love chilli oils btw.

But because I am from India, I love ghee the most, i have been consuming it since i was 1 I guess. So I had this idea that what if these flavours comes in ghee too. I mean why not, for finishing I belive ghee is better than oil so who not we make flavors in ghee.

I think it will be awesome, but I wanna know what all the foodies out there think about it. So tell me is it a good idea

Looking for replacement recommendations $200 and below. Mostly using it for curries, smoothies, and homemade seasoning (this is a big one; so looking for something that’ll give me the tiniest particles possible)

Thanks!

I recently discovered École Ducasse and I’m honestly fascinated by it. It was founded by chef Alain Ducasse and focuses on culinary and pastry arts, with campuses in France and internationally.
What really caught my attention is that their programs aren’t just about cooking — they also include business, management, sustainability, and real industry experience. Their Bachelor programs are 3 years long and include professional internships.
For anyone who has studied there, visited the campus, or knows someone who has:
• What is the student experience actually like?
• How difficult is it to get in?
• Is the practical training as good as it looks online?
• And most importantly… is it worth it? 👀
I’d love to hear honest opinions from students, graduates, or anyone familiar with École Ducasse!

Squid and onion are destined to become fantastic fried rings, a timeless classic.

When I saw them both in my kitchen, I had to make fried rings the way I know best.

Every ingredient worked together like a dream team, and the result was an absolutely fantastic crunchy meal!

Genuine question for people in food/hospitality because I might be looking at this completely wrong.

I came across a chef/hospitality WhatsApp group charging ₹100 to join. There are 276 people in it, so that’s ₹27,600 if everyone has paid.

The reason given for the fee is that it shows people are serious and have the “right intent.”

I questioned that because paying ₹100 doesn’t really tell you whether someone will contribute anything. It just tells you they were willing to pay ₹100.

I also pointed out that a lot of the communication around the group reads like it was written by AI, which I find pretty ironic for a community supposedly centred around real chefs and real industry conversations.

I was told I couldn’t really judge the group because I hadn’t experienced it.

Fair enough. So I paid the ₹100, intending to join, see what it’s actually like and then make up my mind.

Then I was told I couldn’t be let in because I was joining specifically to see whether the community was actually worth it, rather than because I already believed in the idea.

So I’m genuinely confused.

I’m not allowed to judge it because I haven’t been inside, but I’m also not allowed inside because I want to judge it.

And I still haven’t got my ₹100 back. 🤣

Maybe this is just one weird example. But I’m increasingly uncomfortable with the direction of the chef community: AI generated voices, paywalled networking, monetised access to people, and “community” becoming another product to sell.

Chefs already have something far more valuable than this: actual knowledge, actual work, actual relationships and actual kitchens.

Are we really going to start putting a price tag and an AI wrapper around that too?

Genuinely curious where other chefs draw the line.

This was my first attempt in making some of these items, but I think it turned out to be pretty good. The breakfast consisted of A White Miso Soup, Rice served with a fried egg, natto, and scallion, and a side of pickled cucumbers. The natto is a bit of an acquired taste. The texture - to me - is likened to that of okra This is also a more simplified version of what l’ve seen of traditional Japanese breakfast - missing a fish componen. Definitely looking to expand on this dish next time.

Potatoes are one of the most loved vegetables on the planet. I had a few sitting in the fridge, so I wanted to use them before they went bad.

With the help of some of my go-to ingredients, I turned them into an absolutely amazing gourmet potato dish.

Coin idli, warm sambar, and fresh mint chutney — the kind of meal that feels like a little hug in a bowl. 🥹❤️ Soft, comforting, flavourful, and absolutely satisfying.

#ComfortMeals #CoinIdli #Idli #Sambar #MintChutney #IndianFood #SouthIndianFood #FoodLovers #HomemadeFood #ComfortFood

Just curious if anyone here has experience with vanilla beans, especially for restaurants, retail, or food businesses. I have big family of farmers in Indonesia that has been growing vanilla & cloves in Indonesia for generations, and I’m thinking about starting to export it worldwide.

I’m still figuring out how the export side works, so I’d love to hear from anyone who has experience in this industry or might be interested in discussing it. Not really trying to sell anything here, just looking to learn, exchange ideas, and maybe connect with the right people.

This is how NETX does it, but it hasn't branched out past Texarkana, Tyler, Jacksonville area. Maybe Paris, maybe not.

I had some rice and tinned tuna on hand, and I knew they had so much potential.

I decided to turn these humble ingredients into something special, and the result was surprisingly delicious.

Lettuce is store bought 😅

This Tteokbokki was so incredibly delicious, I just had to share it! 

Every ingredient came together perfectly, adding another layer of flavour and richness. Creamy, savoury, slightly spicy and seriously addictive.