Enough for 8 to 10 eggs Half boil egg (3 mins rather than 6), the add to ice water to cool and then peel Remove Sausage casings (450g) and blend with smoked paprika (1/2tsp), cornstarch (2 tsp), salt (to aid binding) and hot dog mustard (45g) Place enough sausage…
Category: Stuff
My Un-Happy Egg
From a not so happy egg box….
Internal Temperatures for Meat
USDA Recommended Safe Minimum Internal Temperatures Steaks & Roasts – 145 °F (63c) Fish – 145 °F (63c) Pork – 160 °F (71c) Ground Beef – 160 °F (71c) Egg Dishes – 160 °F (71c) Chicken Breasts – 165 °F (74c) Whole Poultry – 165 °F (74c) Beef, lamb, duck breast, and…
How much liquid does my pan hold?
This simple calculation will allow you to make things like stock in bulk and know how much you have simply by sticking a tape measure into the pan! First measure your pan, the radius and the height are all that is needed. The full equation is:…
The Science of Stock
Some Stock Basics. Mirepoix : Onion, Celery, Carrott (for fish use the white part of leek instead of onion). Per litre of stock you could use 1 of each. Carrott can actually make a stock quite sweet so you can use less. Bouquet Garni : Parsley, Thyme,…