putting together a recipe for Veal Holstein!..rose veal
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Advanced 5 Day June 2010
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Latest Activity: Jan 13, 2011
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Poaching Eggs 1 Reply
Poaching Eggs Poaching eggs the classic way – i.e. straight into a pan of deep simmering water – is a doddle, as long as you follow these two simple rules: Always use really fresh free…Continue
Started by Karon Mahy. Last reply by alison Zutshi Jun 16, 2010.
Poaching Quails Eggs - The Ashburton Cooking School Way.
Poaching quail eggsAlways use high quality fresh eggs when poaching as they have a large amount of thick albumen, which consequently have less chance of spreading in the water. In older eggs the…Continue
Started by Karon Mahy Jun 7, 2010.
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Comment by Peta Caldwell on June 10, 2010 at 4:56pm -
Hi All,
I hope you are enjoying using your newly found skills!
I have just uploaded a few photos of the food we did during the course. I've uploaded them in relatively small sized jpg's, however, I have the originals as much larger sized files. So if anyone would like copies, please don't hesitate to ask & I can email you.
Cheers, Peta
Latest Activity
Kim Somauroo commented on Kim Somauroo's blog post 'Great cookery books'
Thanks Joe, I'll check these out. See you in the summer as I have some more courses lined up!
Joe Bartlett commented on Kim Somauroo's blog post 'Great cookery books'
Hi Kim, better late than never!
i would suggest Chocolate Desserts by Pierre Herme or any of his books. Gordon Ramsey's Just Desserts is another inspiring read.
Enjoying making jams & chutneys at the mo. Stone fruit season in NZ now. Black Doris jam, Stone Fruit Salad chutney, Mango chutney, Yum!
Status posted by Ruth Carpenter
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