Tag Archives: Recipes

Recipe’s Done!

Well Chef Fan’s as I said I would be putting up all of the recipes from this year. I didn’t really realize that there was so many of them but they are all up now. I will be adding more as the years and day’s go on but until then this is all I got. […]

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Head Cheese

64oz Batch Size 64 Portion per Batch Quantity (A) Unit Ingredients 64 oz Pork Head 20 oz onion 6 oz celery 6 oz leek 4 oz thyme 4 oz oregano 4 oz parsley stems 4 oz black pepper 8 oz garlic crushed 128 oz Pork Stock 21 oz Head Cheese Inlay (smoked pork tenderloin) recipe […]

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Forcemeat

A forcemeat is used mostly for making charcuterie but can be used for a number of other dishes. Funny thought for all of you a forcemeat is meatloaf…. a VERY IMPORTANT NOTE!!! if you are going to scale this recipe YOU MUST be very exact as these are VERY PRECISE measurements so you have to […]

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Pate En Croute (HARD, VERY HARD)

Alright Chef Fan’s I will warn you from the onset of this recipe, This is a very hard complicated recipe but done correct it is wonderful! There are many parts to this recipe and even a video to help you out. We are going to start out the recipe with the Dough and then move […]

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Aspic

Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads. When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The […]

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Consommé

When it comes to making Consommé your goal is make a stock crystal clear. This could be for a number of reasons: clear broth soups, aspics for plate designs, Pate En Croute, Head Cheese aspics, ect… The trick to all of this is to be patient and allow the  Consommé to do the work for you. […]

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