Cool Recipes

Duck A L'orange For 4 Portions Ingredients Duck, whole   : 2000 gm. Butter   : 50 gm. Carrots   : 50 gm. Onions   : 50 gm. Celery   : 25 gm. Bay leaf   : 1 No. Thyme, fresh   : 1 Spring. Brown stock   : 250 ...

Turkeys can vary in weight from 7-40lb (3and half to 20 kg). They are cleaned and trussed in the same way as chicken. The wish-bone should always be removed before trussing. The sinews should be drawn out of the legs. ...

The term in its general sense is applied to all domestic fowl bred for food and means chicken, turkeys, geese, ducks, and pigeons. Poultry Types Spring chicken : 4-6  weeks old used for roasting and grilling. Small roasting chickens : 3-4 months old used ...

Poached Fish For 4 Portions Ingredients Tomato Concasse  : 180 gm. Onion(chopped)   : 180 gm. White wine   : 60 ml. Fish stock   : 60 ml. Fillet of sole   : 720 gm. Method Make the court bouillon with white wine and fish stock. Now gently poach the fillet of ...

Fish Classification Fish can be classified into two basic categories: Based on the fat content(oily is more than 3% and non oily is less than 3%). Based on the skeletal structure. Round fish - Eyes on both sides of the head. E.g. Pomfret, salmon, eel, ...

To cook meat properly it is important to understand the structure of meat. Lean flesh is composed of muscles, which are numerous bundles of fibres held together by  connective tissues. The size of these fibres is extremely small especially in ...

For 10 Portions Ingredients Vegetable oil   : As needed. Potatoes, boiled, diced   : 1000 gm. Salt, pepper   : To taste. Parsley chopped   :  2 Tsp. Lyonnaise Onions, sliced   : 225 gm. Brown stock   : 120 ml. Demi glaze   : 60 ml. Method Heat oil ...

'Pomme de terre' of apple of the earth is a starchy tuber native to America. It is a major food consumed all around the world. It is a very versatile vegetable, which could be cooked in a number of ways ...

For 10 Portions Ingredients Potatoes - 1000gms. Bacon, diced - 115gms. Onions, dices - 225gms. White wine vinegar - 120ml. Vegetable oil - 120ml. Seasoning - 1/2 tsp. Dijon Mustard - 2 tbsp. Chicken stock, heated - 480ml. Chives, snipped - 60gms. Method Cook potatoes and drain Saute bacon until it is nearly ...

Dressings A dressing is a liquid made up of oil, acids, seasonings and enhancers. They can be classified as : Stable -   Those dressings that remain in a mixed form for a long time.Eg: Mayonnaise. Unstable - Those dressings that do not ...