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  1. Dear all, I work as a chef in a production kitchen preparing snack filling for retail outlets. Most of these filling using cooked chicken meat imported from Thailand. Estimated usage 400 to 600 kg of cooked chicken meat. They are de-bone, portion into bite size, cooked and freeze before imported to us.Before they are packed in Thailand, this chicken go throught the x-ray to detect any bone fragrant, plastic or hair. I do not know their de-boning and cleaning process. Before our cooking process begin, we open the cooked chicken(2 kg) a pkt, place into a warmer, check physically with our bare hand to ensure no bone fragrant before we begin the cooking process. We do not have a detector machine here. From time to time, we still find brittle/soft/fragment bones that escaped the detection machine there. Something we missed and it end up in the filling and we get complaint from customers who makes a big fuss. We have implemented many measures to resolve this problem without success. I am looking at all directions to address the root cause of this problem and Iook forward to your input, suggestion and advice. My grateful and sincere thanks and appreciation. cookwithlove
  2. Thanks for the contributions. good day and cheers!
  3. Hi chefs, How to make a foam sauce from lobster bisque or a basic foam sauce? Appreciate for sharing and thanks alots.
  4. Hi, Anyone comes across egg cutter that can cut at least 5 eggs at any one time? In today's commercial world anything is possible. Thanks indeed.
  5. Thanks Dickl for your insight and sharing your rich experience. Very kind of you indeed.
  6. I have taken HOT CAKE for breakfast in the elbow beach hotel in Bermuda years ago and it was really nice. I wonder anyone have the recipe? Thanks you.
  7. Hi, Good morning, I am seeking professional advice on the proper storage of flour, I know it should be elavated up to 6 inches, what about the recommended temperature living in a country with high humility? Thanks and cheers! Alex
  8. Dear fellow members, I would appreciate your input as to what be be created using left-over curry puff dought? Thanks and cheers!
  9. Kate, Tracey and Paul, thanks for sharing. Sorry I spelled it wrongly. It should be, spaghetti "Alio e Olio" Many version and style of cooking. I learned the finer point. Many thanks and good days. Alex
  10. I look forward to some tips on the technique to cook a nice spaghetti Alio Orio? Thanks you, Alex
  11. Hi, Anyone have the recipe for green soba soup, usually served cold? Thanks you
  12. Thank maggithecat for your prompt reply. Could you share the recipe for Gnocchi ala Romana?
  13. Hi friends, I am proposing an Italian starch dish for Christmas in my menu(Buffet style), I am toying of a polenta, risotto, lasagna or others dishes that is practical and suitable for buffet and at the same time maintain its traditionality. Thanks you and do correct me for any misconception. Thanks you.
  14. Any others type of gravy or sauce to go with roast beef, besides the usual gravy all the times? Thank u.
  15. Hi, I need a recipe for Balsamico sauce to go with fish? Thank you kindly.
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