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  1. nathan kreider

    Keeping food warm

    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.
  2. nathan kreider

    Making crepes using a hotplate

    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...
  3. nathan kreider

    Making ice cream.

    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...
  4. nathan kreider

    Making ice cream.

    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...
  5. nathan kreider

    Storing large batches of stock.

    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...
  6. nathan kreider

    Storing large batches of stock.

    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 Water...
  7. nathan kreider

    Panna cotta for a banquet

    Who ever said boil it with the gelatin? As soon as my panna cotta mixture has reached a boil it gets taken off heat, then I add the gelatin. Then into an ice water bath.
  8. nathan kreider

    Panna cotta for a banquet

    Sorry Pete, I didn't realise you had to bring the mixture to a BOIL before putting into moulds for Panna Cotta.
  9. nathan kreider

    Panna cotta for a banquet

    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.
  10. nathan kreider

    Tinned Fruit Syrup

    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?
  11. nathan kreider

    Tinned Fruit Syrup

    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
  12. nathan kreider

    Tinned Fruit Syrup

    Hey guys. So I love tinned fruit. It's not the best, but the thing I love most is the syrup that it sits in. Does anyone know how to make this? Or something similar? 
  13. nathan kreider

    Trial advice please!

    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.
  14. nathan kreider

    Trial advice please!

    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...
  15. nathan kreider

    Favourite steak.

    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...
  16. nathan kreider

    Crepe Menu for new cafe

    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...
  17. nathan kreider

    Storing large batches of stock.

    So just reduce it by half, and remove all aromatics etc, then continue to reduce by another half? So 10 litres will end in 2.5?
  18. nathan kreider

    Storing large batches of stock.

    Thanks for replies guys. Been a lot of help!
  19. nathan kreider

    Storing large batches of stock.

    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.
  20. nathan kreider

    Storing large batches of stock.

    sweet. :D thank you! I can't wait to start.
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