Posts by hans.schallenbe

Being exposed on the other side of the fence as a teacher, first stay and finish your studies, second speak to your class nicely not yelling. however, i believe at the end it is your teachers and school administration to settle the...

doc, that is great. i will poste some of it on the history section of this web site. however, based on my info he was born 1847. what is your reference . mine is 'vom lucullus zu escoffier' by harry schraemli. hans

the most important is to study the facculty. the places they worked in and if these places where really the best to work in for knowledge. a school is like a business today unless in my time, there were a few. but eventually, you have to...

i have a school myself here in asia. i understand. hovever, why you use the word pisses me off. keep cool, if you truly can do better as you write, i tell you, just look for the best places to work in after graduation. make a photograph...

we are not really in europe, but we are europeans having a school in asia. check out .... iscahm.com, or e - mail at hans.schallenberg@iscahm.com hans

why no one really is writting in the section of food history? the culinary field was an evolution, which progressed in the time of the silk road, the crusades, war and destruction etc. it was only in the 1800, when slowly peace came...

the egg as the flour gives structure to your baked good, due to their proteins and the lecitin in the egg yolk. my question, what happens to your bake good, when you add more egg yolk? hans

doc, went into some old book, a menu dated 1809, 28 november in the restaurant of the Very brothers in Paris they served 'des escalopes de saumon a l'espagnole'. in that period of Antonin Carême, the official brown sauce must have...

escoffier, was born 1847 and died 1935, to the best knowlege i have, he was swiss. doc, the demi glace we are doing today is actuall logical, as we dont use sauce espagnole anymore since more than 40 years. we roast the veal...

to put an end to the confusion, hollandaise and bernaise are categorized as butter sauces. they are made the same way, except we all know that bernaise includes tarragon. further i would not advice just to add hollandaise sauce into a...