the fish fillets naturally seperate into 3 each side and then you cut them apart along these seams, generally the top 2 are only served, subject to where you work of course. Obviuosly we are talikng about the larger fish here otherwise...
believe it or not as long as you always stir the yoghurt the same way ie clockwise once you've added to the sauce it will not break down. the problem with stiring in all directions is that you structually breakdoen the matrix the...
My apologies but I should have introduced my self earlier just so you understand why I am so dogmatic in finding out the answers to my questions. I teach in a university in the UK and one of the courses I have written is a degree in...
Ok I can see how the salting waorks and yes it does go all the way to the centre of the meat, are you saying then that the salt will carry the marinade flavour compounds to the centre of the meat [surely the salt would only dehydrates...
i'm sorry but i can't see how any part of a marinade effects more than the first 1 to 2 mm of a joint as to the best of my knowledge no matter how long you marinade the joint for all you can see is surface denaturisation and if you cut...
just to clarify my thinking
as far as i understand acidic marinades only denature the surface of meat or fish and therefore cannot tenderise the product to any real degree. If you put salt in the marinade this will only draw out the...
can some one tell me exaclty how this brining works as it does not appear to make sense to me. If you put any meat in a salt, or salt sugar solution the moisture is surely drawn out through osmosis as the thinner solution is drawn into...
I dare so most of us have worked with these kinds of idiots who rant and rave and abuse their staff. All I can say to these people is that it's only food at the end of the day, not life and death! If they think their life is stressed...
yes foams and spumas are all the rage these days. the basic ingredients are a glace, butter and or low fat milk, sometimes additional gelatine is added for stability. The balance of the fat content is essential to hold the foam as too...
