Posts by Chef Kaiser

hi, Booth cooking methods are done in the oven (Dry Heat). Whereas baking is always done by wrapping the product like meat (beef wellington / ham / fish) etc. in a dough (puff pastry, sour etc.) or fish in a salt crust. Whereas...

hi Pete, i fully agree with you, in my time we had apprentices and apprentices, some were often absent and other only when they were sick. Maybe it is also today still important, as it was done yesterday, to discuss the matter with...

hi, you guys are funny, and just begging for an opening check list, before you spend money, have a concept first, pushing pencils, get it on paper. well good luck. chef Kaiser

hi, well i am not sure, as i never worked with organic milk chocolate to make Easter Eggs. But if it is organic i believe that is allright. how did you temper the chocolate? regards

hi, Well if you refer to BBQ, i rather would say that is grilling or spit roasting method. Smoking is done in a enclosed chamber, wherein the heat of the smoke is essential for cold or hot smoking and not the direct heat source...

hi, back from an Easter break. Obviously there is a thin line when refering to the hot smoking technique, as you basically cook the fish too. However like when you sun dry fish, so also smoking are classified as preservation methods....

Foodpump, Maxim is the largest cubed potato, pommes fondant can be turned too, pommes olivettes en gousse d'ail are the smallest turned potato. regards

Dear Doc, i dont know how old you are, i am 44 turning 45 this year, but i believe age does not matter, as i understand what you say, as facts of commerce are clear to my eyes and their food quality, but unfortunatly the average can...

hi doc, thank, no misunderstanding, appreciated. In my 5th edition French copy (Escoffier), they dont add Sherry they add a young Madeira. regards

Doc, Doc did you look at the demi - glace recipe i posted in cooking basic? if you carefully study it, the ingredietns i listed are actually your two recipes combined (with the exception of the Sherry), what we call a demi glace...