Posts by hans.schallenbe

in addition to your list of which i agree, we also have glazing [white meat or vegetables] and butter roasting [mainly used for chicken] simmering and boiling we consider as one, as it is only the temperature which is lower in...

do you want to make aa bouillon? hans

you said it rigth. but in 1976, we where told all of that already. it seems that haccp and all this servesafe stuff, is actually all about money today. should not the teachers teach that in school! hans

i know you sound fustrated in your reply. my story back 1976, when i did my kitchen apprenticeship. they called me 'streber' similar like the teachers pet. i never cared about it. but my teacher loved me for the interesst i have in the...

cooking techniques, that is the term you will find in the english version in the philip pauli book [classical cooking the modern way] page 222 to 227. in this pages, which are truly brief, it explains the effects of water,...

if that is true, lucky somebody discovered it. so lets ban these son of bts, doing so. as i believe anyway, that most food alergies and decises, do come from un - natural treatment of nature. like made cow, bird f. etc hans

how many cooking methods do we have, the other day a chef told me 8, i was surprised, for me there are 14. hans

there are many more like Eugen Pauli or Duch, who wrote excellent culinary books used in most of european school and formed 1000 of chefs. hans

doc, i saw it, also carem, but still for us he is an adopted swiss, the time he spent and thougth this alpin country, the way he made it with ritz. he left so much enthouiasm with us, that in the 1960, internationally most great chefs...

when the juices are clear from the cavites. then the bird is done. temperature 180 degrees celsius to start and the last 10 - 15 minutes you can increase. the time of roasting depends on the size of your bird. core temperature based on...