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Just wondering if anyone has any idea how to prevent bubbles from forming when deep frying chicken. Anyone know why this happens??

I looked all over the web and apparently no one has ever asked this question, well no results that i have came across anyway.

Thanks all!

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In the area I live in a "Baking and Pastry Arts" certificate /diploma and degree are considered a STEM job (is an acronym for the fields of science, technology, engineering and math) and tuition can be fully paid for. With this said, there are many jobs open for it in my area which is Orlando Florida.

With that out of the way, I know that I don't have a problem "finding a job once I graduate " BUT I do struggle with two things when it comes down to Baking and Pastry Arts:

1) Pay. It absolutely terrifies me that when I do a search for Baking and Pastry jobs (in my area) that they start, normally at about $13 an hour!!! That is ridiculous especially considering that you can find other jobs with less stress for $13 and never even go to school for it. I'd like to add that I'm not the type of person to choose a job for the money though BUT $13 an hour does not cover living costs whatsoever no matter how you look at it.

2) Work Environment. In the past I have worked for two fast food restaurants (Taco Bell and Subway). I absolutely hated working in these places, so much in fact that they have completely turned me off to working in restaurants and I've never worked in one since. The stress was so high for me bc they threw me into preparing foods without proper training, and it basically set me up to fail, especially while multitasking. I remember them putting me in line assembling tacos/burritos at taco bell and I had no idea how to make some of those foods, so I had "to wing it" and my boss used to yell his head off at me. I literally walked away in the middle assembling tacos one day because I couldn't take his attitude and I almost quit right on the spot. I gave in my two weeks notice not long afterwards because my boss was so difficult to work with, he had embarrassed me enough in front of all the other employees that I just left and never looked back.

Though I will say that I have passion for cooking. I do not know if I have enough passion to pull me through the stress that I had to endure working in fast food but I enjoy learning and cooking new things all the time. I experiment with all kinds of food and I definitely wouldn't say that all these experiments come out the best 😆😆😆 it's probably because no one has taught me the recipes instead I try to learn off of YouTube, but there is passion there.

Anyway. What are you guys' experiences in the field and pay to help not only myself sort through what I want to do but also anyone else who has similar questions???

submitted by /u/Donnot
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Reddit - Culinary by /u/_simmer - 1w ago

I would like to make some dishes that call for ground sesame seeds . I have a good granite morter and pestle as well as a smooth marble one. Do you recommend getting a Suribachi? Really appreciate any advice. Thanks

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Reddit - Culinary by /u/smithwicksdestroyer - 2w ago

I've worked offshore and I'm currently working for a company in Canada that does forestry work. Working offshore is zero tolerance to all substance use save tobacco. Working in Canada some camps are more lax and allow alcohol and cannabis as long as you can be a professional. my question is if I work in West Texas, how do they view alcohol. I can live without cannabis but it would be nice to go to my cabin and have a drink. Anyone out there have any input?

submitted by /u/smithwicksdestroyer
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Reddit - Culinary by /u/strogof - 3w ago
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I live in the Bay Area so I have access to 99 ranch. Anyone know any good frozen har gow brands?

I’m a big cook but one of my go to lazy healthy meals is vegetables / tofu in homemade stock with frozen dumplings. Har gow is my favorite dumpling but I haven’t found any frozen brands, though I know a lot of Chinese places even use the frozen versions themselves so I know it must exist.

Thanks!

submitted by /u/Moosymo
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Reddit - Culinary by /u/promobloguiador - 3w ago
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Reddit - Culinary by /u/bmtri - 1M ago

Does anyone in the midwest know of any culinary libraries (or a library known for their culinary section)? I am trying to build the largest culinary library in the area in my college (which has culinary/wine/soon-to-be-brewing programs), but I'm hitting a wall trying to compare sizes. We've got about 2,500 titles now, with another 2,000-item donation coming in. It's not terribly difficult finding schools that have culinary programs, but trying to nail down how many titles they have in their libraries is another matter.

submitted by /u/bmtri
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Reddit - Culinary by /u/lostyork - 1M ago

Im thinking about getting it and i woundering if i really need it or not

submitted by /u/LostYork
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