Recent content by g4user

Hi there, so just what is a handful? Sometimes a recipe calls for a "handful" What do you go by? Is it so that you hand is overflowing with say basil or is a closed fist kind thing. Anybody? Chris

OK, what is Espagnole, and how do I make that? Hmm, this sounds fun. As for the Gordan Ramsey book, its Passion for Flavour. Very good book. Chris

HI there, following my success of my chicken stock I am gonna make a beef stock this weekend and then go onto make demi glace. Now I have a good recipe for a beef stock, (that ex soccer player turned, chef again, Gordan Ramsey) but to take it to the next step I need a bit of help. Anybody? Chris

Hi Jennyema hmm, thought that be the case. What would you suggest as a bone source? I am guessing carcusses but there not as easily available.ß

wow! That was fast and very positive. Hey thanks! I can see this forum is going to be a veritable source of information. Chris

Hi there, I made a chicken stock last night from a very well known english chef who once played football. I used a 2/3 of the ingredients since my biggest pot wouldn't hold the full wack. I used 2KG of chicken wings (cheap in Ireland!!) and followed the recipe to a t (skimming etc). Once cooled...