Search results

I'm in search of some basic cake decorating Books, that would give a good solid background in the basics and theory in making various kinds of cakes. Thanks.

I'm looking for a recipe for escalope of pork holstein, iv looked on the net but came up with nothing. Would anyone know how i would go about doing this. Thanks.

Would anyone know if there's any videos online about food safety investigations, like what goes on, people caught doing things they should'nt etc,etc.. Thanks.

I need it for pork cheek that im going to try.

How do i make an apple brandy sauce? I've searched the net and all i could find was an apple sauce. Do i have to make an apple sauce first and then add the brandy(calvados)?

Thanks for the replys. What liquid would be a good choice to braise the pork cheek in?

That sounds nice, im going stuffing pork cheek.

It's going to be my first time using pork cheek as ive never seeing it done before, the first monday of each month ill be getting them, im getting them from the local slaughter house.

Would anyone have a recipe for braised pork cheek with the method on how to cook it? or just some general tips and ideas on braising it. Thanks.

I hope i have this in the right section. Would anyone have a delicious sage and onion stuffing recipe, that i can use when stuffing pork? Thanks.

Thanks for all the ideas, here's a list of a few that was used in the past. Pork neck fillet Silverside of pork Flank of pork I would like to come up with something different and what type of sauce's go will with pork?

Sorry for getting back so late, what i ment by 2nd class cuts is the lesser known cuts such as the belly, for example what cuts can you get from the belly, ways of cooking them etc, etc.. The reason i asked was, we have a mini pork comp coming up between the students and we were asked to come up...

Would anyone know where i can get a list of 2nd class cuts from a pig, except the loin or the fillet, and ways of cooking the 2nd class cuts etc,etc... Thanks.

Just normal whiped cream. I have searched the net but all i could find was pictures of designs, nothing to show me step-by-step of how to start. I should have said for the chocolate, i will be using a paper cone.

Hi all. Would anyone know of any website, that goes into good detail on techniques with piping (chocolate, cream etc,) or even a good book i could buy. Thanks.

How would i go about breaking down a cooking method for a recipe? So that i have a basic outline of what has to be done from start to finish, ill use this recipe has an example: Moussaka (link removed by kitchenelf as it did not work) Thanks.

Sorry for the late reply, a good bit of work had to be done. Thanks for everyone's input, its making sense now, CharlieD here is a menu we have to do next week: Greek Salad Lamb kleftiko with baby boiled potatoes Pita Bread PS: I'm glad i found this wonderful forum :smile:

i just started a chef training course in collage, and i love it, but im having a bit of trouble with the menu's we have to do for homework, we are giving 2 to 3 starters, main and dessert's and what they want us to do is, put them in order as to what we will start with (prep, cooking etc,etc..)...