Operator
Jason Blastic
  • Male
  • Lansing, MI
  • United States
  • The English Inn
Share on Facebook
Share Twitter

Jason Blastic's connections

  • Rodney
  • Jim McGinty
  • Colleenn
  • Barry Chandler
  • John Cappellucci
  • Food on Film
  • FoodCalc
  • Alyson Mar, RD
  • Lissa Watson
  • Patti
  • Amanda Hite
  • Mark O'Toole
  • Michael L. Atkinson
  • FohBoh

Jason Blastic's Groups

rss

Loading… Loading feed

 

Jason Blastic's Page

Latest Activity


Operator
Jason Blastic posted a video

How to Cook The Perfect Steak [Recipe]

How to Cook a Steak. Choose a nice well marbled cut of meat, season well, and sear perfectly! You can find my full article on cooking the perfect steak on my...
Feb 13, 2013

Profile Information

Title
Executive Chef
Company
The English Inn
Website
http://thechefsolutions.com/blog/
What best describes my company
Fine Dining
Interests
Career Advancement, Consulting, Discovering New Food, Finding a Job, Learning, Making Friends, Networking, Organic Foods
Years in the Industry
20+

Jason Blastic's Photos

Loading…
  • Add Photos
  • View All

Jason Blastic's Videos

  • Add Videos
  • View All

Comment Wall (4 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 6:08am on March 12, 2010,
Operator
Jason Blastic
said…
At 8:03am on January 4, 2010,
Operator
Jason Blastic
said…


Seared Duck Breast with a Currant Port sauce, Crispy Oyster mushrooms, wilted spinach, carrots Robouchon, and Hravester's potatoes
At 4:57am on October 19, 2009,
Operator
Jason Blastic
said…
The Apple pie, the taste of Americana, not just a dessert. Part of who we are and a taste of being every fall. Sometimes it's a full weekend day experience with a trip to pick your own favorites at the Orchard complete with warm cider and fattening tasty donuts.

Fall the leaves change, football, tailgates, chili, and apple pie...Oh Boy!

My thoughts on making the BEST APPLE PIE EVER!

Many of us have our favorites....I have made many of great apple pies, but none touch my Grandma's! Let's not forget it's the love, care and attention to detail that makes such morsels special.

How to make a better crust:

My first preference is to us a blend of fats. I like 1/2 lard and half salted butter myself, I think it is the richest and most flavorful, but play with it! Nothing says you only have to use shortening.

The next thing is to keep all ingerdients cold!!! I would challenge myself to make the flakiest crust possible...nothing wrong with a mealy one...just liked the challenge. I would cut up my cold fats into big butter pat size pieces and toss with a little flour and chill them in the refridgerator. Then I put everything together fat, flour, salt ( you need to make sure you add enough if you want a buttery flavor ) and ice cold water. Bring it all together as quick as possible then wrap in plastic wrap and chill 30-60 min before rolling it out.

MY PIE DOUGH RECIPE
2 lbs Pastry flour ( all-pupose will work as well)
10 oz lard
10 oz butter (salted prefered)
1 1/3 cup ice cold water
salt added to taste
Makes plenty of dough for 1 double crust pie or 2 streusel topped pies. You can always alter this to make your own pies unique...who says you can't add a little cinnamon or sugar to the crust??????

APPLES!!!!

Golden Delicious and Granny Smith are two of the most common with year around availability.

I love the tart Nortern Spy! A mix of sweet and tart apples is always the best way to go.

Tart Apples: Idared. Sweet&Tart: Jonathon, Winesap, Johnygold. Sweet: Braeburn, Fuji, Rome Beauty, Empire

McIntosh and Cortland get mushy when cooked so I would only use them in combination with other apples that keep some texture.

I always prefer smaller apples, they have more flavor. A dry growing season equals smaller more flavorful apples and a rainy growing season makes for larger more watered down in flavor apples.

I used to always make my pies the traditional way toss apples with sugar and cinnamon, nutmeg etc. and bake. ( I always liked to add a few generous pats of butter as well ) Then I learned the.................

SECRET TO MILE HIGH APPLE PIE!!!

You have to pre-cook the apples or in the case of mile high apple pie pre shrink them! I love this technique and use it every time now. I cook the apples in a large pan with butter, sugar, and spices and cook about 15-20 minutes or untill just tender. It's great for many reasons, first you cook the apples down so you get more flavor, second you can taste them and adjust the amount of sugar, spices, salt, etc. My final reason for loving this technique is it works great for making a pie with Splenda! My Dad is diabetic and I use this technique. I was able to cook the apples and keep adding Splenda until it was sweet enough for my taste and made an excellent pie. Some downside to this technique is the time cooking the apples and cooling them somewhat before filling and baking, but boy it makes for a great pie! A big thank you to Cook's Illustrated for this technique!

Hopefully you can use my thoughts on Apple Pie to make yours the very best one around!!!
At 6:44am on October 11, 2009,
Operator
Jason Blastic
said…
Hi Jason,

Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.

Michael L. Atkinson
CEO | Co-Founder, FohBoh
 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

The Sip

The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service