If you have more than one oven, you can always turn it down to 100 degrees Celcius, perfect temperature to keep food warm without ruining it.
If you are wanting to keep meats warm, make sure they are slightly undercooked otherwise they will be ruined in no time.
To be honest, you really don't need a "high end crepe machine", although it can be easier than using a pan.
I worked in a fine dining restaurant and we used both savoury (for Crespelle) and sweet crepes (for Flambeed Crepes).
All crepes were cooked in a pan.
But in the end, it's all what you...
I used 6 egg yolks, 140g caster sugar, whisked until thick and pale.
375ml Milk, 375m Pouring (Whipping) cream and a vanilla bean.
Brought the milk, cream and vanilla up to a boil, and took it off heat for a few minutes to infuse, then removed the vanilla bean.
Then whisked the cream and milk...
Hey guys. I recently purchased an ice cream machine. I made a batch of vanilla bean, and it was so nice.
But after being in the freezer for overnight, it turned incredibly icy, while still good.
I did it all to instruction, I froze the bowl til solid, and I simmered the custard until it coated...
Kuan, he hasn't been around in 3 years...
And wouldn't I be able to keep them in the cupboard? since they are pressured?
I don't plan on keeping them for great lengths of time, either. I love making casseroles a lot, easy dinner, and my son loves them.
What about the recipe, though? Would...
Hey guys, sorry to revive this thread, but I was wondering if I could get your feedback on this stock recipe.
3kg Beef Bones
4 Carrots, Roughly, But Evenly Chopped
4 stalks Celery, Roughly, But Evenly Chopped
4 White Onions, Roughly, But Evenly Chopped
6 Bay Leaves
15 Peppercorns, Whole
I would probably go for cooking the panna cotta in batches. Especially for 150 servings. And the amount of time spent waiting for the cream to come to a boil, would be unbearable for me, too. I tend to hover over pots when I'm boiling bilk/cream, and never leave until they are on a simmer.
Yeah, I know how to make a simple syrup (I think).
My basic knowledge is just equal parts sugar and water, boil, reduce heat and simmer?
My only problem is I'm not too sure how long to simmer it for, to get the right consistency?
Thanks for the replies guys. I wasn't really asking about tinning it, as I have no need to tin items.
If I were going to do something like that, I would use a pressure canner.
Thanks for the syrup too, guys. I may have to try it out sometime soon. :D
Damon is right. If I got a break (when I did it was like 4 hours) I would be with my girlfriend and son otherwise I wouldn't see him at all.
One last thing is don't expect smoke breaks (if you do) unless your head chef.smokes. I.was lucky to get one in a full day.
I was an apprentice in two restaurants, but left due to my body not being able to handle West Australian chef's standards.
Seeing as you have no experience in an actual kitchen, he will most likely not expect much of you, besides basic knowledge of knives and food.
Always ask questions, don't...
What's your favourite steak? Be honest.
Doesn't have to be strictly beef, whichever animal you want.
If beef, what kind. Black Angus, Kobe/Wagyu., etc.
I have a bit of a love for Black Angus Porterhouse/Fillet, but I can never afford it, and when I can, I can never find a butcher who actually...
If I lived in the same country as you, I would definitely come and try out this. These sound great! But you may need to end up broadening your variety of food, just to bring in a few more people. Even if it's just pre-made muffins/cakes.
And one thing many people do is pre-make their...
Well I do plan on making batches of like, 5 liters roughly? I have an 11 liter pot right now, but I feel as though I will need a bigger pot, but if I make less, then I make less. And I do plan on freezing them in 1 liter portions, so I know how much I will need to get out at a time.