CATERER EATS OUT
Food preparation
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | Previous | Next Are you a shucker for oysters?Preparing oysters can be a tricky task. But there are bound to be a few chefs out there who think they've got it sussed. If you are one of them, how about entering the Tabasco British Oyster Opening Championships, where the winner will receive a £250 prize?
Roast beer with all the trimmingsNo, that's not a mistake, but it's an example of what you could offer customers if you tried cooking with beer instead of wine The glorious grouseIt's not just Greece that starts a major sporting event this week. Today is the Glorious 12th - the beginning of the grouse-hunting season. Dan Bignold asked four chefs what they would be doing with the famous bird this year Cooking at the CapeSouth Africa is on course for a culinary revolution - and the future is female. Fiona Sims sorts her bredie from her biltong How to...use scapesGarlic scapes (see picture caption opposite for sales contact) can have quite an intense wild garlic flavour, quite peppery and oniony in the throat. How can I learn about basic pub food?I am buying a freehold pub in the next few months. Are there any courses available that would enable me to master basic pub food? It's a wonderful loaf
Fancy a little mood food?Tired of chocolate and so over oysters? Well, chefs will soon be able to offer jaded Valentine's Day diners all manner of alternative fixes thanks to cutting-edge developments in food technology. Glace MenagerieHealth and safety concerns, as well as convenience, have encouraged many chefs to move towards pre-prepared stocks and glazes. Sauces of inspirationCooking sauces can provide a base for chefs to create inspired, individual dishes with a variety of flavours, while saving them a lot of time and effort Roast goose ballotineGoose used to be the traditional Christmas feast, but these days nearly all of us go for the easier option: turkey. There's good money to be made serving goose, however, as Anton Edelmann and his team at Allium show Michael Raffael. Aromatic duckAndrew Fairlie is well known for his modern French repertoire, but here he shows Michael Raffael how Chinese techniques have a place in his cooking Sir Chris Bonington - chefs need to earn the respect of a kitchen brigadeEven star chefs need to earn the respect and dedication of a kitchen brigade who, in turn, help them produce the meals they are famous for, says Sir Chris Bonington. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | Previous | Next |
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