Posts by Coulis-o

Duck Leg Confit with mirepoix, oranges, star anise, seasoning; covered and cooked slow at about a temp of 150deg celcius for 1 1/2 hours and left to cool in the cooking liquid if required for later use. serve with a orange and thyme jus,...

the only reason i tend to slow down is because of safety plus i find i make more mistakes when i'm trying to rush the work i'm doing, maybe my speed has slowed somewhat, not greatly, i still work good under pressure without a problem,...

definitely use Self Raising Flour. for the Beer i suggest 1 part Tetley's to 1 part Soda Water, then mix in the sifted flour with a whisk until you get the required Batter consistency, not too thick or too thin, and then season, mix and...

never been on a Yacht although i did get the opportunity to attend a recruitment open-day aboard the Aurora P&O Cruise Ship being shown around all the Galleys and restaurants, the Galleys were mostly stainless steel from top to...

glad you're ok.i used to wear all short sleeved jackets for the longest time but now i wear long sleeved jackets and feel more comfortable about the long sleeve protection to which they provide, many a times have gone to grab things out...

^ yes BDL, a soup thickened with beurre manie would taste of uncooked flour ... if it wasn't cooked out properly after the beurre manie was added.Catherine i understand your perspective on this being a recipe from a well known...

Koukouvagia - have you tried Sweetcorn, Red Pepper, and Basil Soup ... as a Broth it looks good with the contrasting colours of the yellow corn, diced red pepper, and green basil leaves to garnish. other fried herbs/leaves would...

no mirepoix, wine, or bouquet garni in the soup? not to mention the recipe has cornflour instead of using a roux, at least use a beurre manie...

this is something that am finding myself to be stuck on ... to find different ideas for making garnishes for soupsi'd like them to be more interesting than just plain croutons or sprinklings of chopped fresh herbs and something to make...

^ i too have that problem sometimes when peeling/shelling eggs it is hard to get the shell away without the flesh still sticking to it, i have yet to find out what causes the problemcan remember doing a paper at college about the anatomy...