TIPS BY TALLYRAND
tip on removing excess salt from stocks, sauces, soups
your stock, sauce, soup, stew, etc is too salty; add
a peeled potato or potatoes into it, depending on how
salty it is and how much of the stock, sauce, soup or
stew you have.
the potato cooks it will absorb a lot of the salt. The
cooked potato can then just be discarded (or used if
really wished). Repeat if necessary
it is only a little salty, a little sugar or honey can
be added to counteract it
a related issue, if you would like to know more you
can read how to remove excess
fat from stocks, sauces, soups and stews.
and Cooking Tips
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : firstname.lastname@example.org