These then are the 12 kitchen philosophies the modern cook should and increasingly does live and work by according to Sorgule
Interesting Articles
12 posts
Restaurants feel a great responsibility to satisfy all the requirements from customers as a result of a myriad of reasons for dining out. The reasons are not limited to the list above. Please enjoy our efforts to satisfy your every need.
Beef Steak is a South African favorite and most of us know a lot about how to cook it. It is part of our culture and many opinions exist, but most agree that they like it. Our Braais have a few must have elements – Steak, Lamb Chops, Boerewors and […]
The earliest known recipe for crème brûlée is in Francois Massialot’s 1691 cookbook Cuisinier royal et bourgeois. The reference to “burnt cream” was used in the 1700’s English translation. National Crème Brulee Day is 21 July Crème brûlée was not very common in French and English cookbooks of the nineteenth […]
Rocket - The Herb is native to Southern Europe and Asia. A very popular herb in Italy and has become the most fashionable herb in Europe.
Just the right time for rusks with coffee or tea. Why not use this quick recipe and bake your own.It is so much more satisfying. Not being in the baking industry, we hunted for the easiest and best recipe and thought it would be great to share it with you […]
Aging of meat occurs in meat once it is processed. It helps to make meat more tender and enhances the flavor which makes the consumer’s eating experience more enjoyable. Different processes and improvements occur at various stages of the process. Aging meat is the process by which you allow time to pass so that enzymes,one of which is µ-calpain; break down proteins, which tenderises and enhances the flavour.
Cattle Baron Tableview Blouberg Tuesday Chicken Schnitzel special. R49.90 We are presently using #Panko breadcrumbs. Panko has a light, airy, and delicate texture that helps it crisp as it cooks. The texture of panko makes it especially wonderful because it absorbs less oil than normal breadcrumbs, keeping food more crisp and crunchy. Reservations 021 557 4165
These articles were put together in order to clarify that there are many factors that indicate the doneness of beef steak, of which colour is but only one. The original colour when the steak is raw, the aging, the cut and the ph make evaluating by colour the most inaccurate. The lighting under which colour is inspected also greatly contributes to the inaccuracy of this method. We put together this blog post from a few sites on the internet which attempts to look at other factors indicating doneness. All the information linked to or covered in these articles are not necessarily the view of The Cattle Baron Table View Blouberg, but the articles do highlight many important factors. We hope you find it interesting.
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