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**help needed**

post #1 of 7
Thread Starter 
hello, anyone, i REALLY NEED HELP ASAP....
is there anyone here from the Caribbean or versed in Caribbean cooking?

i am a Caribbean student who has been asked to present a recipe for the dish "smoked herring buljol", i am able to cook it but do not have an actual resipe, so to avoid being penalized i would greatly appreciate one with accurate measurements.

please and thank you.
post #2 of 7
Wouldn't it just make sense for you to prepare the dish, measuring the ingredients you use?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 7
Thread Starter 

eh

it would, and i would try but its for a specific qualtity of ppl and i don't have enough time to try and measure until i get an acceptable measurement..:confused:
post #4 of 7
Well, do you know the measurements for, say, four people, or six, or eight, however you normally prepare it?

Then simply "scale it up" for the number of people involved, i.e., if your normal recipe is for, say, six, and you want to serve, oh, 36, simply multiply by six (36/6 = 6), if it is 100, then 100/6 = 16.667 or 16 2/3
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 7
There's a policy here at Chef Talk regarding too much help with homework and tests; and your request certainly seems to fit right in there. You really need to figure this out for yourself. Here's how:

Visualize making the dish, step by step. Include everything, even the trip to the market.

Write an ingredient list.

Wite a detailed description of your technique, including the ingredients. Visualize the techniques and things you use for measurements -- pinches, handfuls, shakes, water glasses, and so on. If you can, measure those things. If you can't, just make a good guess. Round things off so they work in (more or less) even amounts.

Just so you know: Volume ... 3 tsp = 1 tbs. 2 tbs = 1 ounce (by volume). 8 oz = 1 cup, 2 cups = 1 pint, 2 pints = 1 quart. Weight ... 8 oz = 1/2 lb, 16 oz = 1 lb.

Go back, and rewrite the ingredient list so that it conforms to the same order of the technique. Edit the description of your techinuqe. Taste everything in your mind as you go.

Go back again and adjust your amount for an appropriate sized recipe -- for instance if you were prepping for twenty servings, you might use 1-1/2 oz fish per person, or 30 oz, which you'd round up to 2 lbs. Then adjust the rest of the recipe to meet the assigned size.

I don't want to seem harsh but buljol is basically a salsa with some fish broken up in it. It isn't molecular gastronomy. You don't need help. You can do it.

If your teachers aren't Caribbean, dial back on the heat. They might not know how much they'll appreciate it, but they'll appreciate it. Don't forget to tell them you adjusted the recipe for a "wider audience."

Fried bake too?

Hope this hleps,
BDL
post #6 of 7
Thread Starter 

^_^thanks...srry about breaking the rules...

Thank you very much boar_d_laze, thats seems like a good approach, i will try as soon as i can:roll:
post #7 of 7
Thread Starter 

O_o...

oh, thank you too PeteMcCracken...i almost didn't see ur post , i understand what u we're saying but i really prefer the post by boar_d_laze but thanks anyway
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