Two years ago we had a militant vegan student who refused to sit on a leather chair, or next to anyone eating meat- what a twat!;) Needless to say he self-catered after that!
you need a proper electric bain marie that holds food at safe temps. What your doing is fine for short periods of time, but bacteria multiplies exponentially (SP?) in the danger zone and that's your big problem. Keep it hot or cold, not...
I've posted this before, but it's a gem. Walked into the kitchen and could smell food burning, the cook on duty, when asked why the food was burning told he was 'too busy to smell and hadn't noticed!' LOL! :p
Over priced is right.....hence why I never took any of these kickbacks; it only takes a switched on GM or FC to check around on prices, ask the obvious questions and draw obvious conclusions- either the chef is incompetent or he's...
When I first started working in London back in 1994 I had many, many suppliers offering little brown envelopes as incentive to use their companies. Fruit and veg suppliers would offer 10% of your monthly spend in a little brown...
When you use ice to start a stock instead of hot water, the fat that raises to the top of the stock for skimming tends to be easier to skim (larger pools of fat versus many small pools).
I make jus with veal bones and calves feet, we...
THe hot holding times are designed to address buffet style service but obviously apply to all hot-holding; plenty of buffets serve soup....In the UK the same two hour rule applies to ambient buffets after which time left overs have to be...
