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Some notes from the cook
#1
Some points to ponder (please feel free to add comments and insight Smile )

Some of the recipes I will be posting are my personal recollections of great recipes that work in a commercial environment.

As with most recipes, use them as a guideline. Though they work for me, they might not have the same desired result for you.

Please bear in mind the relevant health and safety aspects when using these recipes.

Some of these recipes are for bulk production (they can be reduced proportionally), whilst others are for single/multiple portions.

As with everything, if you choose to use mediocre ingredientsÂ… the best you can hope to achieve is mediocrity.

Enjoy.

Some Rules and further guidelines will be updated from time to time in here
:chef:
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#2
Cheffie..

I note you saying the recipes are for bulk production, can u more or less not say when you post your recipes for how many ppl it would approximately feed..it would make things easier for us budding cooks.......Wink
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#3
Quote:Originally posted by Icecub
Cheffie..

I note you saying the recipes are for bulk production, can u more or less not say when you post your recipes for how many ppl it would approximately feed..it would make things easier for us budding cooks.......Wink


I'll see what I can do. Sometimes it's easier just to read the recipe and then decide that "OMG.. it looks like it'll feed an Army - best I reduce it proportionately" Wink

and other times you might want to increase the volumes as it might feed only one hungry mouth Wink

but I suppose a yield at the top of each recipe would be a good idea - thanks for the feedback
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#4
I'm jealous of those cooks that do NOT have an army to feed. It always seems there is never enough on the table with two teenagers and a 5 year old, yet I reckon I could feed an army with less. Bring on the bulkies....

Just a point though, as when scaling up and reducing fluid, reducing down may require the addition of fluids to prevent buring......
SPAM in a can....Now available in regular, turkey, Lite and HOT
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#5
spam Wrote:Just a point though, as when scaling up and reducing fluid, reducing down may require the addition of fluids to prevent buring......

Or you could reduce the cooking temperature and increase the fluid intake for the cook Wink :innocent: *nudge nudge wink wink*

I trust 'buring' was burning... both terms not familiar in my career....
*cough*
Big Grin
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