Separate names with a comma.
Yeah the image is broken.
Technique is so important. The most important IMO.
What method are you using that's better? The meringue? Sometimes the boiled sugar method is difficult for other people. I am guessing they want...
I think it should be fine. But I have probably less knowledge about beef ribs than you. :)
Rewarm should be fine. Most places get prebaked frozen and rewarm them. You might want to brush them with butter to give them the fresh out of...
I'm sure it will be fine. I've had stuff out of my in law's freezer that I know was there before I married my wife, and I didn't die! :D
It's near impossible to find expertise in both. A chef is not going to be familiar with the different types of processing required. A better fit...
I must have a different idea of what you mean by potato terrine then. Pomme de Terre, yes? No?
You do it in a 2" pan and you cook, cut it into squares, and hold it in the oven covered with foil. It will pop out fine and hold fine. You need...
They may pound it, cut it, save the scrap for something else?
60 off the menu? That's crazy. Your line cannot be set up for that. The 60 will have to be told to be patient or pre order or use a limited menu.
Actually a good reason to do seven sides is you can then cut the potato in half so you have a half chateau. Fondant potatoes look good this way.
It doesn't have to be seven. Seven for competition, five for dinner service.
I guess your query can be answered by looking at databases of foodborne illnesses in Southeast Asia. This for example quote from this website:...