The University of Michigan’s Big House is the biggest football stadium in the United States. In secret kitchens, 35 chefs make food for over 100,000 fans. But in a stadium over a century old, moving the food is a logistical nightmare. There’s only one tunnel and one service elevator to cart all the food along. We caught up with chefs 24 hours before kickoff to see how they cook for football’s biggest crowd.
Ever wondered how the ready meals you pick up at the store are made?
I can’t believe only 35 people prepare all that food!!
That really is stressful!
Say what you will about prepped meals, but they are convenient when you need them. When you come home tired and don’t have the energy to make anything…and there’s no more leftovers.
Put that meal in the microwave and 3 minutes later you’re ready to chow down!
Love my mexican restaurant grilled chicken, so tried some myself.
Still need to get the seasoning part right. Juicy yes, but the flavor is off compared to the restaurant. Not sure they’d tell me their seasoning recipe if I asked!
This is where you, the viewer, come in and adjust this dish to your tastes
I’m so not a cook or chef and wouldn’t know where to start. For me, it’s like mechanical. Read the recipe, follow exactly. Ha. It’s easier that way. but maybe it’s time to try a little more adjusting.
If there ever were even a hint of prejudice on either side, this love of food would have melted it away.
I like how the Chinese chef commented the wood fuel was cheaper than gas.
That dude is right on the money: BBQ brings everyone together.
I have followed the recipe as noted and realized the things I needed more or less and the next time I make it I adjust accordingly, we can adjust the recipe as needed. 
Finally, the last secret to a perfectly juicy chicken breast is to let it rest for a few minutes after removing it from the oven. This allows the muscle to relax and retain its juices.
A very simple, but important tip.
I actually take it out from the oven, cover it with 2 pieces of foil, and leave a high spot in the middle to let it vent, let it sit for 10 min. Juices galore!
Some background music for the “mext” time you make chicken!
Do you write down what adjustments you want or just remember?
1 teaspoon more of paprika, or 1 tablespoon less of lemon juice…
Or is it more like, “hmmm, this time I wanna try it with more lemon juice, and a little bit less salt”?
Write it, or just freestyling?
Depends if I’m going to add that recipe to my menu of must-have.
We all have our own personal recipes that we might cook multiple times based on our food choices and tastes.
If I make something that needs adjustment I will make it a second time to my liking and go from there.
Here’s some science for your oven
Baking is affected by high altitude because air pressure decreases the higher you go above sea level, and decreased pressure affects baking in some pretty profound ways. First of all, liquids evaporate more quickly due to low pressure, causing baked goods to dry out.
Lower pressure also causes liquids to boil at a lower temperature than at sea level, causing baked goods to rise too quickly – often before they have properly set up – and then collapse. Finally, the gases produced by leavening agents (such as baking powder and soda) expand and react more quickly when the pressure is lower, creating tunnels and holes in batters and doughs, resulting in baked goods that lack structure and stability.*
https://www.foodnetwork.com/recipes/packages/baking-guide/high-altitude-baking-tips
I just learned about wok brushes in from this article.
While called a wok brush, this can also be used for cleaning up other pans. When you’ve invested in good-quality work, you’ll also need to maintain it by cleaning up after use.
Unlike any other brush, a wok brush is made of thin strips of bamboo. This makes removing any stubborn food sticking to the pan easier, particularly sticky sauces often prevalent in Asian dishes.
This site recommends the Yosukata wok.
As for me, ideally, I’d like a round-bottom wok instead of a flat-bottom wok. Why not get the full effect of the original design?
Round-bottom woks don’t sit properly on conventional stoves. Hence the wok ring:
I like kitchen remodels. Out with the old, in with the new. Maybe your cabinets are falling apart; your stove is old, and the sink leaks. Instead of fixing just one problem, you decide to fix them all.
My problem with a lot of these makeovers is how they choose white. It looks so sterile to me, like I’m in a psychiatric ward. To me, it’s more creepy than inviting.
I like this ceiling a lot though. The exposed ceiling joists is a really nice touch.
Another common design that I dislike is the stools. My back hurts just looking at them. How awkward is it to eat in a stool?! Or maybe just get elevated chairs, so it’s the same difference in height between chair and counter, just like a normal table.
But I get it. The counter doubles as an eating surface. I say “no thanks”. I’ll just sit at the table. Hopefully, there’s space in the kitchen for the table.
This kitchen is my favourite on the list. The open shelves look great, and I really like the island. It’s wood, instead of marble. The wood gives a softer, more earthy feel. I don’t know how long it lasts compared to marble, though. The marble won’t stain, or absorb odors.
