Recent content by godcomplex

Tofu (Marinated in my secret oriental marinate), baby spinach, baby rocket, enoki mushrooms, button mushrooms, bean sprouts, spanish onion, garlic & ginger. One fantastic lunch.

You will find that thumb sized meat will cook quite quickly. If I were you, I would roast my meat whole and slice once it's finished cooking. As for the balsamic, I would add that as a glaze half-way through the cooking process as to not burn the sugars or to create an intense balsamic flavour...

Pan seal them for a perfect golden colour and finish cooking them in the oven (220 degrees Celsius) or in a deep fryer (170 degrees Celsius).

Having worked with Chef's coming from both institutes I found that those coming from Le Cordon Bleu had much more well rounded knowledge. At the same time, TAFE can only teach you so much; your head Chef will be your greatest influence. TAFE is only there to provide a basis for your career...

That 10% isn't physical product loss, rather, it's a loss of flavour, juices, and other valuables one must consider when purchasing or using a piece of meat. Do me a favour, go purchase 1 side of chicken breast, slice it in half length ways. Freeze one, fridge the other. After two days, thaw...

I don't recommend freezing your meat period. Every time you freeze your product you loose 10% of it.