| |
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
| |||||||
| Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
 |
| | Thread Tools |
|
#2
01-02-2005, 11:10 PM
| |||
| |||
 Just found your thread. Still need help? What's your acidity value?  |
|
#3
01-11-2005, 03:12 PM
| ||||
| ||||
| What food types ? Aspic for cold , Glaze for hot, I presume.  Is it hot food served cold ? Please give details .
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin Last edited by Ma Facon; 01-11-2005 at 03:15 PM. |
|
| Bookmarks |
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Aspic - Terrine | Lisbet | Food & Cooking Questions and Discussion | 5 | 05-06-2008 05:25 PM |
| aspic work for competitions | cozzie | Food & Cooking Questions and Discussion | 6 | 06-29-2004 04:50 AM |
| Does anyone know where I can buy some aspic? | ChefChito | Professional Chefs Forum | 3 | 03-07-2004 03:21 AM |
| aspic | missyk1999 | Food & Cooking Questions and Discussion | 1 | 03-23-2000 04:50 AM |
| Origin of Aspic? | missyk1999 | Culinary Schools \ Culinary Students | 3 | 03-18-2000 09:26 PM |
