Question:- Hello, I asked for the preparation of sandwiches:-
1. Slimmer choice.
2. Mushroom duxelle.
Both of these are continental dishes and are very often used in hotel industry; also tell me about some basic sandwiches Thank you.
Full Name: Ritesh Bhatt
Age: 21
Country: India
ANSWER:-
Please find below some details about sandwiches & recipes for some sandwiches & mushroom duxelle; I hope this answers your question, thank you very much for asking A Chef’s Help.
Sandwiches
Sandwiches may be made from every kind of bread, fresh or toasted, in a variety of shapes and with an almost endless assortment of fillings.
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Types of bread
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Types of filling
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White, Brown, Rye, Granary, Wholemeal, French sticks, Rolls and baps
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Tomato, Ham, Cucumber, Tongue, Beef, Chicken, Cress, Lettuce, Smoked fish, Tinned fish, Fish and meat paste, Watercress, Egg, Cheese
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Examples of combination fillings
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Fish and lettuce Cheese and tomato Cucumber and egg Apple and chutney
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Roast beef and coleslaw Roast pork and apple sauce Tuna fish and cucumber Chopped ham, celery and apple
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Seasonings to flavour sandwiches
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Types of spread
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Mayonnaise (egg, salmon, etc) Vinaigrette (crab, lobster, fish, egg) English mustard (ham, beef) French mustard(cheese, tongue) Chutney(cheese, tinned meat) Pickles
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Peanut butter Margarine Butter
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Where sandwiches are required in large quantities, the usual method is to use large sandwich loaves and remove the crusts from three sides and one end. The bread is then cut in thin slices across the loaf, using a sharp serrated knife.
The slices of bread are stacked neatly, resting on a crust of bread. They are then buttered (unless this has been done before each slice is cut) and the prepared fillings are added, so the complete loaf is made into long sandwiches. If they are to be kept for any length of time the crusts are replaced and the loaf wrapped in clean cloth, greaseproof paper or foil. When required for service the sandwiches are easily and quickly cut into any required size or shape, neatly dressed on a doily on a flat dish and sprinkled with washed and drained mustard cress. A typical set of fillings for a loaf could be: ham, tongue, smoked salmon, tomato, cucumber, egg.
Toasted sandwiches
These are made by inserting a variety of savoury fillings between two slices of hot, freshly buttered toast, e.g. scrambled egg, bacon, fried egg, scrambled egg with chopped ham, or by inserting two slices of buttered bread with the required filling into a sandwich toaster.
Club sandwich
This is made by placing between two slices of hot buttered toast a filling of lettuce, grilled bacon, slices of hard-boiled egg, mayonnaise and slices of chicken.
Bookmaker sandwich
This is an underdone minute steak between two slices of hot buttered toast.
Double- decker and treble-decker sandwiches
Toasted and untoasted bread can be made into double-decker sandwiches, using three slices of bread with two separate fillings. Treble and quadro-decker sandwiches may also be prepared. They may be served hot or cold.
Open sandwich or Scandinavian smorrebord
This is prepared from a buttered slice of any bread garnished with any type of meat, fish, eggs, vegetables, salads, etc. The varieties of open sandwiches can include some of the following:
1.Smoked salmon, lettuce, potted shrimps, slice of lemon.
2.Scrambled egg, asparagus tips, chopped tomato.
3.Grilled bacon, cold fried egg, tomato sauce, mushrooms.
4.Cold sliced beef, sliced tomato, fans of gherkins.
5.Shredded lettuce, sliced hard-boiled egg, mayonnaise, cucumber.
6.Cold boiled rice, cold curried chicken, chutney.
7.Minced raw beef, anchovy fillet, raw egg yolk, chopped horseradish, onion and parsley.
8.Pickled herring, chopped gherkin, capers sieved, hard-boiled egg.
When serving open sandwiches it is usual to offer a good choice. Care should be taken with finishing touches, using parsley, sliced radishes, gherkins, pickles, capers, etc., to give a neat clean look to the dish. Presentation is important.
Duxelles
Ingredients:-
250g/9oz button mushrooms, chopped finely
2 shallots, peeled and chopped finely
25g/1oz unsalted butter
½ lemon, juice only dash of sherry
1 sprig of thyme
50ml/2floz double cream Method
1. Melt the butter in a heavy saucepan and gently sweat the shallots for a minute or two to soften before adding the mushrooms.
2. Add the lemon juice immediately, season with salt and pepper and add the thyme. Stir, turning up the heat so that the mushrooms release their liquid and the mixture becomes quite soupy.
3. Add the sherry and continue to cook the mixture at a simmer for 15 minutes until the liquid has evaporated and it has become a rich puree.
4. Remove what is left of the thyme, add the cream and reduce briefly until the mixture regains its thick consistency. Check the seasoning; remove from the heat and reserve.
PROSCIUTTO, GOAT CHEESE, AND FIG SANDWICHES
Active time: 15 min Start to finish: 15 min
Ingredients:-
6 oz soft mild goat cheese at room temperature
1 ½ teaspoons black pepper
low fat spread
6 (4- to 5-inch) soft round seeded rolls, split
6 fresh figs, trimmed and sliced lengthwise ¼ inch thick
½ lb thinly sliced prosciutto
12 salad leaves, stems discarded
Method
Stir together goat cheese and pepper with a fork. Spread cut sides of rolls with low calorie spread. Make sandwiches with rolls, peppered goat cheese, figs, prosciutto, and salad leaves
TARRAGON-CAPER EGG SALAD SANDWICHES WITH SMOKED SALMON
Active time: 15 min Start to finish: 45 min Ingredients:-
4 hard-boiled large eggs, peeled
1 tablespoon finely chopped shallot
2 teaspoons finely chopped fresh tarragon
2 tablespoons drained capers, rinsed and finely chopped
low calorie mayonnaise
6 (4- to 5-inch) soft round seeded rolls, split 1
8 watercress sprigs, tough stems discarded
100 grams sliced smoked salmon Method
Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.
(Also please find below four books I think you will find interesting, click on the picture to find out more or buy it, delivery is worldwide & at a very special price)
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 Panini, Bruschetta, Crostini: Sandwiches, Italian Style |
 Vegetarian Sandwiches: Fresh Fillings for Slices, Pockets, Wraps, and Rolls |
 Wrap It Up: 100 Fresh, Bold, and Bright Sandwiches with a Twist (Pbk) |
 Let’s Make a Sandwich (Welcome Books: In the Kitchen (Hardcover)) |
 The Book of Sandwiches |
Question:- I remember eating “Kedgery” a fish,rice and curry dish. Can you send me the recipe.
Full Name: Brian Partington
Age: 54
Country: Argentina
ANSWER:-
Here is the recipe Brian hope you enjoy it.
Fish kedgeree
4 portions
400 g (1 lb) fish (usually smoked haddock or fresh salmon)
200 g (8 oz) Rice pilaff (see below)
2 hard-boiled eggs
50 g (2 oz) butter
250 ml (2 pt) curry sauce (see below)
1.Poach the fish. Remove all skin and bone. Flake.
2.Cook the rice pilaff. Cut the eggs in dice.
3.Combine the eggs, fish, rice and heat in the butter. Correct the seasoning.
4.Serve hot with a sauceboat of curry sauce.
Note:- Traditionally served for breakfast, lunch or supper.
Braised or pilaff rice
4 portions
50 g (2 oz) butter
25 g (1 oz) chopped onion
100 g (4 oz)rice (long-grain), white or brown
200 ml (approx. 3/8 pt) white stock (preferably chicken)
Salt, mill pepper
1.Place 25 g (1 oz) butter in a small sauteuse. Add the onion.
2.Cook gently without colouring for 2-3 minutes. Add the rice.
3.Cook gently without colouring for 2-3 minutes.
4.Add twice the amount of stock to rice.
5.Season, cover with a buttered paper, bring to the boil.
6.Place in a hot oven 230-250°C (Reg. 8-9; 50-500°F) for approximately 15 minutes until cooked.
7.Remove immediately into a cool sauteuse.
8.Carefully mix in the remaining butter with a two-pronged fork.
9.Correct the seasoning and serve.
Note:- It is usual to use long-grain rice for pilaff because the grains are firm, and there is less likelihood of them breaking up and becoming mushy. During cooking the long-grain rice absorbs more liquid, loses less starch and retains its shape as it swells; the short or medium grains may split at the ends and become less distinct in outline.
Curry sauce
4 portions
50 g (2 oz) onion, chopped
¼ clove of garlic
10 g ( ½ oz) oil, butter or margarine
10 g (½ oz) flour
5 g ( ¼ oz) curry powder
5 g ( ¼ oz) tomato puree
375ml ( ¾ pt) stock (Chicken or Vegetable)
25 g (1 oz) apple, chopped
1 tbsp chutney, chopped
5 g ( ¼ oz) desiccated coconut
10 g ( ½ oz) sultanas
10 g ( ½ oz) ginger root, or 5 g ( ¼ oz) ground ginger
Salt
1.Gently cook the onion and garlic in the fat in a small sauteuse without colouring.
2.Mix in the flour and curry powder.
3.Cook gently to a sandy mixture.
4.Mix in the tomato puree, cool.
5.Gradually add the boiling stock and mix to a smooth sauce.
6.Add the remainder of the ingredients; season with salt, and simmer for 30 minutes.
7.Skim and correct the seasoning.
Note:- This sauce has a wide range of uses with prawns, shrimps, vegetables, eggs, etc.
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(Also please find below four books I think you will find interesting, click on the picture to find out more or buy it, delivery is worldwide & at a very special price)
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 Traditional British Cooking |
 London Eats Out: 1500-2000 |
 A Century of British Cooking |
Question:- I once saw a recipe for fried potatoes that when fried the potatoes puffed up. I think the potatoes where cut round (how thick?) and then deep fried in oil at a certain temperature? How long? And then removed to cool, and then fried again in another pot at a different temperature. Would you happen to have this recipe?
Full Name: jerry meuwly
Age: 42
Country: USA
ANSWER:-
Here is the answer & recipe to your question Jerry, have fun making them & of course enjoy eating them. Thank you for using A Chef’s Help.
Pommes de terre soufflees
wash and peel the required amount of potatoes needed.
Cut the potatoes square at the sides then cut them into rectangular slices of approx 3mm an eighth of an inch thick .
Rewash and dry them well with kitchen paper.
Place them in deep fat at a moderate/ hot temperature, turn up the heat to allow them to cook & until they rise and float on the surface of the fryer.
Remove them to a frying basket, drain them immediately, now increase the temperature of the fryer and without delay place them back into the very hot regenerated fat. The sudden contact of the rapid heat should cause the potatoes to puff up, fry them until they are dry and crisp, remove them, and drain off any excess fat, season and serve.
(Also please find below four books I think you will find interesting, click on the picture to find out more or buy it, delivery is worldwide & at a very special price)
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(Also please find below four books I think you will find interesting, click on the picture to find out more or buy it, delivery is worldwide & at a very special price)
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 Escoffier : The Complete Guide to the Art of Modern Cookery |
 Advanced Practical Cookery |
Question:- Every cookbook I own says that small custards should set in 30 minutes in a 325 degree oven. However, when I make them it takes at least an hour for them to set, and the knife never comes out completely clean. I’ve tried several recipes, and I follow them to the letter. What could I be doing wrong?
Full Name: Linda Fyffe
Age: 29
Country: USA
ANSWER:-
I think you should get some new cookery books! Try this recipe below & the knife rarely comes out clean,so don’t worry.All ovens are different so times vary,adjust recipes to suite your equipment & abilities.Also there are some books below that might be worth changing your old ones for!
BAKED EGG CUSTARD
INGREDIENTS:-
3 small eggs
50g (2oz) castor sugar
2-3 drops vanilla essence
½ litre (1pint) whole or skimmed milk
pinch grated nutmeg
4 portions
METHOD:-
Whisk the eggs, sugar and essence.
Pour on the warmed milk, whisking continuously.
Pass through a fine strainer into a dish.
Add a little grated nutmeg. Wipe the edge of the dish clean.
Stand in a roasting tray half full of water and cook slowly in a moderate oven at 160°C (Reg. 3; 325°F) for 45 minutes to 1 hour.
Clean the edges of the dish and serve.
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(Also please find below four books I think you will find interesting, click on the picture to find out more or buy it, delivery is worldwide & at a very special price)
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 The Good Egg: More Than 200 Fresh Approaches from Soup to Dessert |
 Gary Rhodes’ Sweet Dreams |
 Egg |
Practical CookeryQuestion:- I am having difficulty making a pizza crust that is chewy. Recipes I have used claim a chewy crust, but still come out dense and almost hard. Is it the recipe, or am I not kneading enough, or is there another possibility?
Thank you.
Full Name: Ingrid Bartels
Age: 28
Country: USA
ANSWER:-
Please try this recipe & I hope it solves your problems,thank you very much for asking A Chef’s Help.
Pizza
Pizza is a traditional dish originating from southern Italy. In simple terms it is flat bread dough which can be topped by a wide variety of ingredients and baked quickly. The only rule is not to add wet ingredients, such as tomatoes, which are too juicy, otherwise the pizza becomes soggy. Traditionally pizzas are baked in a wood-fired brick oven but they can be baked in any type of hot oven for 8-15 minutes depending on the ingredients. A typical recipe is given here.
Ingredients:-
200 g (8 oz) Flour, strong white or wholemeal
Pinch of salt
12g (½ oz) Margarine
5 g (¼ oz) Yeast
125 ml (¼ pt) Water or milk at 24°C (75°F)
5 g (¼ oz) Castor sugar
100g (4 oz) Onions
2 Cloves garlic, crushed
60 ml (1/8 pt) Sunflower oil
200g (8 oz) Canned plum tomatoes
100g (4 oz) Tomato puree
3g (1/8 oz) Oregano
3g (1/8 oz) Basil
10g (½ oz) Sugar
10g (½ oz) Cornflour
100g (4 oz) Mozzarella cheese
1 Sieve the flour and the salt. Rub in the margarine.
2 Disperse the yeast in the warm milk or water; add the castor sugar. Add this mixture to the flour.
3 Mix well, knead to a smooth dough, place in a basin covered with a damp cloth and allow to prove
until doubled in size.
4 Knock back, divide into two and roll out into two 18 cm (7 inches) discs. Place on a lightly greased
baking sheet.
5 Sweat the finely chopped onions and garlic in the oil until cooked.
6 Add the roughly chopped tomatoes, tomato puree, oregano, basil and sugar. Bring to the boil and simmer for 5 minutes.
7 Dilute the cornflour in a little water, stir into the tomato mixture and bring back to the boil.
8 Take the discs of pizza dough and spread 12.5 g (5 oz) of filling on each one.
9 Sprinkle with grated Mozzarella cheese or lay the slices of cheese on top.
10 Bake in a moderately hot oven at 180°C (Reg. 4; 350°F), for about 10 minutes.
Note: The pizza dough may also be made into rectangles so that it can be sliced into fingers for buffet work.
Oregano is sprinkled on most pizzas before baking. This is a basic recipe and many variations exist, some have the addition of olives, artichoke bottoms, prawns, mortadella sausage, garlic sausage, anchovy fillets.
Other combinations include:
· Mozzarella cheese, anchovies, capers and garlic.
· Mozzarella cheese, pepperoni, garlic, fennel and olives.
· Mozzarella cheese, minced beef, garlic, Parmesan and olives.
· Mozzarella cheese, tomato and oregano.
· Mozzarella cheese, frankfurters, onions and olives.
· Assorted cheese and onions.
· Ham, mushrooms, egg and Parmesan cheese.
· Green peppers, onions and olives.
· Prawns, tuna, capers and garlic.
· Ham, mushrooms and olives.
· Chilli pepper, sweetcorn, anchovies and olives.
· Onions, mushrooms,garlic and olives.
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(Also please find below four books I think you will find interesting, click on the picture to find out more or buy it, delivery is worldwide & at a very special price)
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 Advanced Practical Cookery |
 Pizza! |
 The Figs Table : More Than 100 Recipes for Pizza, Pastas, Salads, and Desserts |
 Pizza: From Its Italian Origins to the Modern Table |
 Pizza : Any Way You Slice It |
 Wolfgang Puck’s Pizza, Pasta, and More |
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Practical CookeryQuestion:- Can you Microwave a 6 pound ham?
Full Name: Maggie Snider
Age: 18
Country: USA
ANSWER:-
I recommend you part cook the Ham in the microwave, give it approx 45-60 minutes in the microwave (depending on power of microwave) on full power if 750 watt, PUT IT IN A MICROWAVE BAG OR COVER WITH MICROWAVE FILM, so it steams. (if it is smoked ham soak in cold water first for a few hours changing the water each hour before cooking in microwave)Then finish the cooking in the normal way,place in boiling water(so cooking will not stop) with an onion,carrots,celery,bay leaf & a few black peppercorns.Test by putting a skewer into the Ham, if you can lift the Ham on the skewer then it’s not ready, leave to cool in the cooking liquid.
Thank you for using A Chefs Help,enjoy the Ham & the holidays.
Question:- Is there a measurement difference of a cup if it is measured in a liquid measuring cup, compared to a dry measuring cup?
Full Name: Kristina Acevedo
Age: 18
Country: USA
ANSWER:-
You can use either measuring cup for liquid or dry ingredients,as long as you use the same cup to measure all the ingredients in the same recipe.(note we have a very good conversion table on our Chefs Tip page) I hope this answers your question & thank you for using A Chefs Help.
Question:- I was wondering about the following ingredients as to what they really are
1.caster sugar
2.demarara sugar
3.double cream
4.sultanas
Full Name: Igor Alter
Age: 30
Country: USA
ANSWER:-
1. Caster sugar is a medium grain sugar,smaller than granulated sugar but bigger than icing sugar,usually used for making cakes.
2. Demerara sugar is white sugar coated with molasses.
3. Double cream is a high fat content cream,the higher the fat content the thicker the cream,double cream is double thickness of single cream.
4. Sultanas are dried grapes.
More details on ingredients an be found in this excellent book(worldwide delivery)
The Book of Ingredients (Mermaid Books)
Question:- I AM AFTER A VISUAL GUIDE TO MEAT CUTS FROM AMERICA ENGLAND FRANCE AND AUSTRALIA WHO KNOWS AN BOOK OR INFORMATION SOURCE THAT CAN COVER THIS SUBJECT WITH CONVERSION WEIGHTS IN GRAMS
Full Name: JOHN MILNE KEDDIE
Age: 34
Country: USA
ANSWER:-
There is to my knowledge no single book showing meat cuts from all 4 countries ,
Meat cuts differ from country to country , although some basic cuts will be the same or similar, You will need to source different books for visual info
For cuts of meat for England the Book you require is “The meat buyers guide for Caterers”
by Roger Moore, John Stone & Henry Tattersall ISBN # 719825172 (We are unable to provide this book at the moment)
You could try visiting these sites for info
Age: 17Question:- How do chefs use fractions in their work?
Full Name: Kristi Neal
Country: USA
ANSWER:-
Chefs use fractions in many ways
Examples are
half a lemon ½
quarter of an ounce of an ingredient ¼
¾ three qtrs pint of liquid
or in monetry terms as percentages 25 % g.p gross profit etc
or counting cash fractions of whole £’s or $’s !!!
hope this helps
regards
achefshelp
Question:- Could you please tell me any cold desserts that can be made that are high in fibre and low in fat. thankyou
Full Name: David Herbert
Age: 15
Country: England
ANSWER:-
See answer below
Question:- Could you please tell me any cold desserts that can be made that are high in fibre and low in fat. thankyou
Full Name: Craig Willis
Age: 16
Country: England
ANSWER:-
See answer below
Question:-WHAT ARE THE BEST COLD DESSERTS FOR YOUNG CHILDREN, COULD YOU POSSIBLY SEND ME A LIST OF WEB SITES AND E- MAIL ADDRESSES REGARDING MY CHOSEN SUBJECT OR ANY ADVICE ON THE SUBJECT. THANKS.
Full Name: CRAIG O’SULLIVAN
Age: 16
Country: England
ANSWER:-
Thank you for your questions,listed below are some books I think you will find useful,you just click on the link below to find out more about it or to purchase it (worldwide delivery)
Also watch our diet pages over the coming weeks there will be many low fat,high fibre & exciting recipes.I think a cookbook will be the best solution for you as you can follow it as you are cooking,also feel free to print the recipes from our diet pages.
Aha Low-Fat and Luscious Desserts Cakes, Cookies, Pies, and Other Temptations : Cakes, Cookies, Pies, and Other Temptations
Chocolate and the Art of Low-Fat Desserts
Sue Kreitzman’s Low Fat Desserts
The New Diabetic Cookbook : More Than 200 Delicious Recipes for a Low-Fat, Low-Sugar, Low-Cholesterol, Low-Salt, High-Fiber Diet
The Antioxidant Save-Your-Life Cookbook : 150 Nutritious High-Fiber, Low-Fat Recipes to Protect Yourself Against the Damaging Effects of Free Radicals
High Fiber, High Flavor: More than 180 recipes for good health
Sugar-free Desserts, Drinks and Ices
Low Calorie Desserts
Question:- I am trying to find out what the small bowl or tasting dish is called that a chef uses. One chef told me “monkey dish” but my teacher said that was not correct. So far nobody can seem to find the answer. Can you help?
Full Name: Travis McKinstry
Age: 16
Country: USA
ANSWER:-
“A small tasting dish used by Cooks/Chefs is commonly known as a Savouring Dish , it allows the Cook/Chef to savour the aroma before tasting his / her prepared dish !!”
Good luck & please contact us if you have any more problems.
Question:-Every time I try to cook an Omlet, It sticks to the bottom of the pan and ends up turing into fried mushy scrabbled egg.
How much fat is required?
Do you have any step by step instructions?
Full Name: Charlotte Susan Ellery
Age: 21
Country: UK
ANSWER:-
Dear Charlotte, Thank you for your question, and a very good one it is, I hope this helps you: –
1. Allow 2-3 eggs per person
2. Beat the eggs well with a fork or a whisk, until combined with no streaks of white, season with salt & pepper.
3. Heat the omelette pan & wipe clean with a dry cloth.
4. Add 10 g (½ oz) butter (I prefer half this amount of butter & half oil to stop the butter burning) see pic.1
5. Add the eggs see pic 2 & cook quickly, moving the mixture continuously with a fork until lightly set; see pic 3 remove from the heat
6. Half fold the mixture over at right-angles to the handle see pic 4
7. Tap the bottom of the pan to bring up the edge of the omelette see pic 5
8. Tilt the pan completely over so as to allow the omelette to fall carefully into the centre of your plate see pic 6
9. Serve immediately
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