Cooking with chef dray

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Chef’s life basic knowledge

Southern Fried Chicken Recipe

Ingredients:

For the Chicken:
4-5 pounds chicken pieces (legs, thighs, breasts, wings)
2 cups buttermilk
1 tablespoon hot sauce (optional)
2 cups all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (optional, for heat)
Vegetable oil (for frying)
Instructions:

1. Marinate the Chicken:
In a large bowl, combine the buttermilk and hot sauce (if using).
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. This helps tenderize the chicken and infuse it with flavor.
2. Prepare the Dredging Station:
In a large shallow dish or bowl, mix the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
Remove the chicken from the buttermilk, letting the excess drip off. Do not discard the buttermilk mixture yet.
3. Dredge the Chicken:
Dredge each piece of chicken in the seasoned flour mixture, pressing the flour onto the chicken to ensure an even coating.
For extra crispy chicken, dip each flour-coated piece back into the buttermilk mixture briefly, then dredge it again in the flour mixture. This double-dipping creates a thicker, crunchier crust.
4. Heat the Oil:
In a large, heavy-bottomed skillet or Dutch oven, heat about 1-2 inches of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
5. Fry the Chicken:
Working in batches, carefully add the dredged chicken pieces to the hot oil, skin side down. Do not overcrowd the skillet; leave enough space between the pieces for even cooking.
Fry the chicken until golden brown and crispy, about 12-15 minutes per side, or until the internal temperature reaches 165°F (74°C) for white meat and 175°F (79°C) for dark meat.
Adjust the heat as necessary to maintain the oil temperature, and turn the chicken pieces occasionally for even brownin

FOCUS
*What is Food Costing*

Food costing is the ratio of a restaurant's cost of ingredients (food inventory) and the revenue that those ingredients generate when the menu items are sold (food sales). Food cost is almost always expressed as a percentage known as food cost percentage

*What is the formula for calculating food costing?*

The formula for calculating food cost percentage is: *Total food cost percentage = (total cost of goods sold / total revenue) x 100.* Before you can use this formula, you need to gather some information about your restaurant. Start by taking an inventory count with the costs for each item.

*Here are the steps that outline how to calculate total cost:*

Identify fixed costs. You can determine a company's fixed costs by evaluating the profit and loss account or business balance sheets. ...

Determine variable costs. ...

Calculate total cost of production. ...

Determine the quantity of units. ...

Calculate the average total cost.

*What is actual food costing?*

*Actual Food Cost*
This is determined by taking a physical inventory and comparing it to actual sales. This method requires accurate and consistent inventory recording.

*What is the best costing method*

There are two major costing methods

*FIFO:* The first in, first out (FIFO) cost method assumes that the oldest inventory items are sold first,

*LIFO:* the last in, first out method (LIFO) states that the newest items are sold first.

*6 Steps to Control & Reduce Food Costs in Your Restaurant*

Track Your Expenses to Understand Actual Food Costs. ...

Reduce Food Waste in the Kitchen. ...

Negotiate Better Prices with Suppliers. ...

Change Your Menu to Eliminate Unprofitable Items. ...

Implementing Food Cost Controls. ...

Training Your Staff.

*Why do we need costing?*
It helps you determine the profitability of your operations and how to set prices. But proper costing is complex, and many businesses aren't doing a good job.

FOCUS
Let's talk about kitchen safety
Kitchen safety is crucial to prevent accidents and injuries while cooking. Here are some essential kitchen safety tips:

1. *Handle knives and cutting tools with care*: Store them in a safe place, cut away from your body, and never leave them unattended.
2. *Prevent slips and falls*: Clean up spills immediately, use non-slip mats, and ensure good lighting.
3. *Use appliances wisely*: Follow manufacturer instructions, avoid overloading, and keep them away from water.
4. *Be mindful of fire safety*: Keep flammable materials away from heat sources, never leave cooking unattended, and have a fire extinguisher nearby.
5. *Store food safely*: Keep raw meat, poultry, and seafood separate, store food at the right temperature, and check expiration dates.
6. *Defrost food properly*: Defrost in the fridge, cold water, or microwave, never at room temperature.
7. *Clean and sanitize*: Regularly clean and sanitize surfaces, utensils, and equipment to prevent cross-contamination.
8. *Use protective gear*: Wear oven mitts, gloves, and safety glasses when necessary.
9. *Keep children and pets away*: Ensure they don't enter the kitchen while cooking, to avoid accidents and injuries.
10. *Stay alert and focused*: Avoid distractions, stay organized, and take regular breaks to avoid fatigue.

How to make Nigeria jollof rice

INGREDIENTS

2 Medium Onions, 1 coarsely chopped and 1 thinly sliced
2 cloves Garlic, finely minced
1 Medium Red pepper, chopped
2 Medium Tomatoes, chopped
1~2 Green chilies, finely chopped
2~3 tablespoons Vegetable Broth (optional)
3 tablespoons Olive Oil
2 tablespoons Tomato paste
1 teaspoon Dried Thyme*
1¾ teaspoons Curry Powder*
To taste Salt & Pepper
1 cup Brown Rice*
1¼ cups Water (use 2 cups of boiling water, if baking)
2 tablespoons Vegan Butter (optional)