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brendan mc aleer

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Posts posted by brendan mc aleer

    Chocolate supplies

    in Pastry & Baking

    Posted

    Hello im looking on any information on how to buy great quality chocolate, coco powder, etc online. for making truffles candy etc. I need a company that ships to canada or a canadian company and is reasonably priced.

    Thanks for your help

    Publishing a cookbook

    in Cookbooks & References

    Posted

    I have an idea for a cookbook, probably like many others but would like any information on how people have had theirs published. I am based in Ontario canada and would like any info from people who have dealt with publishers, what they require, who is the best etc.. Thank-you for your help

    Dry Aging Beef at Home - the topic

    in Cooking

    Posted

    we recently tested two types of organic beef at work both grass fed. one was aged for 5 days and the other 21 days. suprising the 5 day beef was more tender and tasted better. i know it can de influenced by different factors but does anybody have any detailed info or links to aging studies to find out more.

    Storing duck breast

    in Cooking

    Posted

    thank-you for your help. firstly we sear/render the duck to remove the fat from the breast. we marinate it vac and steam. we steam as we have have no water bath or thermoregulator. Our oven has a steamer and a digital probe so the duck is cooked perfectly to 50 degrees. for service it is popped in the oven to heat it through to mr. it is beautifully tender but the main problem we have is how long is the duck safe in the bag. When the health inspector comes what is safe? When the duck is steamed it is held in an ice bath and then stored directly in the fridge until it is needed. what would the shelf life be or would it have to be used same day. I have eaten it one week later and it has been fine.

    Storing duck breast

    in Cooking

    Posted

    if you sear a duck breast, marinate in a soy sauce, vaccum it and steam it to an internal temperature of 50 oc what is the health and safety regulations on this? how long can it be stored for, is 50 oc a safe internal temp will the soy marinade act as a protector? any help would be greatly appreciated.

    Braised Ham Broiled Ham

    in Cooking

    Posted

    the best i find is place basic mirepoix with water and 1 can of cider, just enough to cover your hock or whatever part. stud the ham with a few cloves and if you want add a couple of spoons of honey to the stock. its really good.

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