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Dispersing : to evenly distribute, scatter, break up the yeast through the liquid used. Similar to dissolve but this term is often used in recipes that use fresh yeast which is a living organism which cannot be dissolved. The liquid for this should be at 37° to 38C.
Kneading : to stretch and work a dough to develop the gluten strands, thus producing an elastic dough.
Proving : to ferment a dough under controlled temperatures so that it doubles in size, through a fermentation process. The recommended temperature range for this is between 22° to 30C.
Fermentation : the action of yeast + liquid + sugar + warmth that produces carbon dioxide gas (CO2). This is the process that causes the bread to rise and also what causes the bubbles in champagne, fizzy soft drinks, beer, etc.
Knocking back : to punch a proved dough which distributes the CO2 and yeast through the dough.
Scaling : to cut a large amount of dough into its required measured amounts for making loaves, etc.


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Food and Cooking Tips
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Chef Tallyrand


Born 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 de Gardemanger.

Germany 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 . . .

If you would like to find out more why not visit Tallyrand's own web site www.tallyrand.info (link in main menu)

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