This month's challenge is a subject close to my heart: Indian food. We are talking curry, biryani, pakoras, bhajis, dhals and a host of other deliciously spiced dishes. Fusion food is perfectly fine - so long as its Indian influenced. Bring on the spice!
- The challenge begins on the 1st of every month. The last entry must be made by the last day of the month.
- You may post multiple entries.
- All entries must be cooked during the month of the challenge.
- If you use a documented recipe, please cite your source.
- Entries should include the name of your dish and a picture of the final product. Sharing personal recipes and pictures of the process are not mandatory but extremely helpful.
- The winner is chosen by the person who posted the challenge, and is announced after the last day of submissions. The decision is final and falls entirely at the discretion of the challenger.
- Submitting an entry makes you eligible to win. If you do not wish to be...
Has anyone ever used a compound butter as their roll in for their croissants and/or danishes to flavor the dough?
I am new here and discovered this would be a great place to get some great advice. I've been baking and cooking since I was very young and bake on the side for events, farmer's markets and things like that. I've always enjoyed baking but have recently decided I would like to pursue this in a more professional way. I'm currently 24 and work in a completely unrelated field. I graduated high school but have no further, formal education. Lately, I've been looking at attending culinary school, specifically for a pastry program. My top choices so far are:
1. CIA(California or Texas campus)
2. ICE(California campus)
3. Le Cordon Bleu(London or Paris campus)
Cost isn't really an issue as it is paid for through a family fund. My local community college no longer offers culinary programs and they weren't good to start according to a friend who went. My thought process is if I decide to go and it's already paid for, why not go to the best? I'm also open to continuing my self-taught...
I hope you don't mind my question, I am a professional event manager working medium size events.
I have searched and searched online with no answers. I am based in the UK, but I see the rules in respect of reheating are quite the same everywhere.
Are wedding and event caterers just using chafing dishes to reheat food?
I'm seeing lots of mobile event caterers with hot food serving from the table, no ovens and it appears they do not have enough hot holding boxes for all of the dishes they have.
If they are reheating at the table before serving, is this safe and more so is it common?
Can anyone tell me if this happens a lot, and if so what should be happening instead. Presumably not all carry a mobile oven when there is no kitchen facility.
Any replies appreciated. Thank you