Posts by jthaccp@aol.com

Hi friends, What's the best way to rapidly cool large joints of meat and birds? (Situation being that you want to produce your own cold meats for salads etc...) Some chefs put them in the back yard, by an open window, leave at...

The term means to shape usually vegetables (i.e. including potatoes). Most catering students are taught to shape potatoes into barrel shapes for Pommes, Noisette, Fondants... also there's the well known Turned Mushroom - which is...

Interesting to see the material on A. Soyer. I went to a secondhand bookshop in London a few weeks ago and was interested to note their interest in 'Bizarre Book Titles' of which one identified was Paper Bag Cookery. Sometimes...

Thanks for the note but i'm not a student doing research and i've worked as a chef in the kitchens of 2, 3, 4 and 5 star hotels, and know what they are like. I am however working on food safety mangement systems and would be interested...

Hi friends, I'm particularly interested in the applicaiton of HACCP or similar in indepentant restaurants. In fact i'm on a team at Salford University looking at ways of getting it accepted by caterers in the UK (i'm one of the chef...