Spicy Char-grilled Kofta Shish Kebab
Yield: 4 portions Dry old bread slices, crusts removed 4Ground lamb 2 lb.Small Spanish onion, grated 1/2Garlic cloves, minced 4Eggs 2Cumin, ground 1 Tbsp.Turkish red pepper 2 tsp.Sumac, ground 1 …
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Difference Between Soft Meringues Vs Hard Meringues
Soft Meringues: are made with 2 tbsp of sugar for each egg white. Topping the fillings while they are still hot and baking the pie at 375 F (190 C) until …
A Guide For Buying Refrigerators – Kitchen | Restaurant | Hotels
Consider these factors when purchasing a refrigerator for your hotel kitchen or restaurants: If you use a lot of sheet pans or steam table pans, consider pan slides in lieu …
17 Key Factors While Installing Food Steamer Equipment
Key factors While Installing Food Steamer Equipment Here is a summary of the key factors to keep in mind when sizing up a potential steam installation site: Your choice of …
How To Make Mayonnaise Like a MasterChef
Making Mayonnaise using a hand blender like a master chef. 2 egg 1 tablespoon sweet vinegar 1 tablespoon mustard 1 Pinch of Salt Add olive oil or refined oil Method: …
How to Easily and Professionally Boil Eggs: 4 Steps
Boiled eggs are one of the most popular and widely used types of breakfast egg preparations 6. This use, however is not always at the breakfast meal only. But, the hard-boiled egg …
Types of Egg Used in Hotel Kitchen
Most commonly used eggs in commercial and home cookery are Large Eggs. Jumbo and Extra Large eggs are sometimes used as B’Fast eggs for poaching and frying Medium, Small and …
Kitchen Area Pre-Opening Snag Checklist
Executive Chef Snag Checklist for Kitchen Area Pre-opening Vegetable preparation area: Trolley Potato peeler Double sink Cutter/ chipper with knife rack Vegetable mill, with blade rack Mobile table General preparation …
The Ultimate Steak Cooking Guide
Standard Steak Cooking Guide For Chef Blue/Extra-Rare [1 minute] Seared Outside, 1 minute each side Ensure all sides are sealed 100% Red Center Internal Temp: 10-29° C Should feel spongy …
Classification Of Cheese By Texture and Taste – F&B | Chefs | Hotels
1. Soft Cheese Mozzarella (Fresh and Mild) Brie (Buttery) Humboldt Fog (Buttery Mildy Acidic) Saint Andre (Buttery) 2. Semi-Soft Cheese Stilton (Pungent) Gouda (Caramel) Jarlsberg (Buttery Nutty) Oka (Buttery Nutty) …