Posts by Jappy

Hey guys, im moving from india to Canada - Toronto in about 5 months. I wanna take this time to get to know the place before i really set foot there. What kinda salaries does a junior sous chef earn in a 4/5 star hotel, what kinda...

I didnt quite understand ..please explain what an overrun means...

Dear FL Italian, Thanks a ton for writing, in fact u were the only one to do so. And the fact that u mentioned about pros n amateurs just goes to show what all we can learn from each other n how incomplete our individual nkowledge...

Besides lookin simple yet classy, these garnishe are far easier to create n more impoetantly easier to dispense. Besides it keeps the focus on the food - just make sure it tastes real good, is served at the appropriate temperaure with...

i tried looking for posts on Gelatos n IceCreams - no luck. I usually whisk sugar with egg yolks, cook it over a double boiler,add milk n cream n make a thick custard (without starch/gelatin) add flavorings n churn in the ice cream...

i tried looking for posts on Gelatos n IceCreams - no luck. I usually whisk sugar with egg yolks, cook it over a double boiler,add milk n cream n make a thick custard (without starch/gelatin) add flavorings n churn in the ice cream...

Hello chefs, I want to replicate this ice cream i ate a while ago. It was a vanilla ice cream coated in dark chocolate. I tried melting compound chocolate, didnt happen coz the choc was too thick to coat the ice cream. Then i tried the...

i have quite a few cans of Jellied Cranberry Sauce left from the Christmas and New Year roast turkey. Its quite sweet (a bit tangy as well). We roast turkeys only on Christmas /New Years and so these cans of Cranberry sauce are gonna get...

Dear Chefs, i have come across this term, E'SPUMA / ESPUMA, several times in menus but i dont know what it is/where it comes from/what it tastes like etc. please enlighten... japvir

Chef montelago, i guess ur right. but the grade of grana padano is something i cant change right now. should i try adding egg whites n cornflour to it to strengthen the tuile. probably adding those would also solve the problem of...