Posts by Coulis-o

thought i would share this ...depending on the size of a average chicken egg bought from your local supermarket or farm they approximately take between 12 - 13 minutes of cooking time in boiling water to be fully cooked hard boiled,...

Practical Cookery Eighth Edition - Donald Kinton, Victor Ceserani, David Foskett

'Cornflour' is gluten free, but it is not suitable for making a roux.

what flour are you using ... self raising flour?

Quote:Originally Posted by KYHeirloomer Why mayo, Coulis?Parsley is a good choice. Friend of mine makes a parsley pesto using broad-leaf parsley and walnuts. It's not too bad. I usually sub pecans in any walnut recipe, but that's...

Quote:Originally Posted by KYHeirloomer I pretty much eyeball it when making pesto. Although I know it's traditional, we don't care for pine nuts. Subs include pistachios (supurb!) and cashews. Depending on the green of choice,...

...what is the first memory you have of being inspired into cookery?me, i was fascinated by the knife skills of Chefs on television how they could slice vegetables so fast without loosing their fingertips, when i was young i was like...

welcome blueberry

what is your ideal Pesto recipe?on the functions menu at the hotel we have Pasta Salad as one of four salad choices for buffets, for this i choose to make cooked Penne Pasta with Pesto Rosso...175g lightly toasted Pine Nuts1/2 bulb of...

i have seen smoked mash potato made at the hotel restaurant smoked over dry rice, spices and herbs