Hi again, i forgot to ask:
How can you tell when any seafood is safely cooked?
I really find this a difficult area to be sure about. I tend to overcook to be safe but then my compromise quality.
How can you tell if you are cooking boiled lobster safety (enough)?
Can't really take it out half way and check the flesh so how to do it?
Advice would be most gratefully received.
Many thanks in anticipation.
many thanks for the reply/interest.
i'm not posting as a potential student but rather on the other side of the counter (podium!). Of course there's no difference in the level of interest.
I'm likely to have a...
Hi anyone who looks in!
sorry to strike up a new topic for this but i really would like to know about any such course available anywhere (of perhaps similar). This might be in either government or private institutions, (private...
as previously mentioned there are a number of critical stages in the 'simple' operation that you are doing.
1. cooking, 2. cooling. 3. freeze storage 4. defrosting, 5. reheating.
1. ensure chicken is cooked through to...
there was the horrible story (true unfortunately), about someone working behind a bar flat out on a very hot day.
Reached in the fridge and grabbed what was thought to be a bottle of lemonde and drank it down.
Not sure what PM is though - shows my ignorance - but i can learn.
Escoffier did make a big contribution to culinary practices apart from all the romantic stuff. It would be great if others came in on this and examined...
a very good line for a bit of light stuff of course - it's difficult to think up and/or do a really good 'prank' as so many might infringe health and safety at work and/or food safety, of course.
Well, many many years ago when i...
Very interesting reply and much to think about.
Well, i have even less 'drag' than you. So what about one of those things for us oldies who have something to remember and pass on. I got it wrong, yet again - it's called a Sub-Forum....
A lot of the kind of knowledge you'd like died with a former tutor of mine earlier this year (as previously mentioned). His name was Harry Cracknell who did the 1979 edition of Guide to Modern Cookery, etc etc.. (He didn't use a computer...