Posts by kiwisizzler

Well done you! I too learnt to make tomato consomme recently and love it! For an extra twist I added a bit of saffron stamen for a dinner party and it came out a succulent orange. I served it in shot glasses for between courses without...

If you are looking for ideas for dishes that work, how about looking at websites of reputed catering companies? They often have menus available online and you can get a good idea of popular dishes that work in that environment.

I like vacuum packing machines! Our favourite prank is to take an essential item from someone's kit and vacuum it into a small bag. Then either put it into another bag filled with water, vac again and freeze, or vac it into another bag...

Hello dear pastry chefs. I am writing an article about tiramisu and in my research have come across a great deal of conflicting information. What I have worked out thus far is that the true tiramisu comes from the greater Venice region...

Have you tried chopping by hand, then pressing through a sieve? Pretty old school but might do the trick.

For my 2-cents-worth: Yes, you are adding a little flavour from sweating your soffrito (shallots, etc) although most of the flavour is added through your stock. The main reason is to prevent the rice becoming gluggy. I wrote a short...

Here's my carrot cake recipe. Apologies for metric measurements - it's what I know! I haven't tried baking it as cupcakes but can't think of any reason while it won't work. Obviously, you'd need to reduce the cooking time. Check out my...

I have found that salmon works very well. Instead of a mushroom duxelle or pate, try making a scallop mousseline - puree some fresh scallops, a squeeze of lemon juice, add a bit of raw egg white and finally some cream and seasoning....

Rite of passage. I don't know a decent chef without a permanant callous in that spot! Don't worry tho...won't hurt for long.

Sounds like you are in a pretty rubbish position. I think you know what you want to do. I'm pretty sure there are many of us out there that have taken on different roles than what we thought we were getting into and I'm sure we can all...