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Audition Yg Entertainment 2010 January

FILIPINO COOKING HAM VACUUM THE PERFECT SIRLOIN

Who said vacuum cooking is complicated and expensive? The protagonists of this video seem to be very clear that this is not true and show us step by step how to prepare the perfect steak cooked in vacuum means that if, as rudimentary as original.

The video is in English, but it is worth seeing, especially the bit where they use a vacuum cleaner and packer.

What do you think? Really not vacuum cooking is not like, but now let's get serious and plan for that nothing better to do this other video that demonstrates how to use vacuum cooking technique to prepare a perfect steak.

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INVENTORY MONTHLY

In one of the first post, we saw the importance for any business to develop an annual budget of expenditure and income, this is what technically called an account exploitation. This budget we can accomplish through a simple Excel tool based on historical costs and sales that we previous years. In parallel with this budget we have to bring up another template as in that month to month reflects actual results of the operation of our business. This way we can check at any time any differences we have with respect to the annual budget are due to discuss and implement corrective measures if necessary to straighten the course. In addition the results allow us to work with a number of ratios important to the management of our business.

No it comes to bringing a professional accounting side to the submission of accounts to finance, for that tax advisers are now just try to reflect in detail the income and spending in order to know exactly what percentage of our expenses are raw material or personal etc.

But in order to successfully operating our account we also know amount of raw material stocks we have and our warehouses, freezers and refrigerators, as to our operating account is the most reliable way this data is critical.

The monthly inventory is also very useful to know if we're buying right or wrong. For example, if during the month of October we have sold 15% less fish heading in September but check the inventory for the month of October we see that we have a 5% over stock at the end of September, this means that it is possible that the purchases of fish are not being done properly. The important thing is that thanks to the inventory we have been on a warning light that we can test whether we are buying more fish than necessary.

If we've ever done monthly inventories and want to implement in our company, the first thing we do is make a book purchases. To do this we need to collect the invoices and receipts in recent months and begin to fall into a spreadsheet all the products we use can be made by food groups (meat, fish, vegetables, etc.) or suppliers. I personally prefer it for food groups, because then when I count greatly facilitates this costly task. While we classify them write down their price. At this point we must take into account prices in some commodities, especially fresh foods tend to vary often, so we will also update prices frequently. Some people choose to put the highest price for not pinch fingers, there is also the one who pulls out average purchase prices of recent months and used as money. I personally prefer to use the first set. The order book is also indispensable tool for the chef to make their chips cost of food and other preparations.

Once finished our book purchases, we will copy on a new sheet and add the fields for the current amounts, quantities last month, so count units. If we connect the purchase ledger sheet to the inventory, when updating a purchase price, also automatically update this field in the inventory.

Now we only have all the goods and write them in the spreadsheet.

In the event that usually we have enough production done in refrigerators is important to introduce in our inventory a group of processed products, but we must note that for know your purchase price, our chef we have to facilitate cost sheet stating their cost of production.

The inventory is therefore one of the key tools for effective management of our business. From this link you can download a sample of monthly inventory of medium-sized restaurant. You can also download a template from operating account the downloads section.

EXAMPLE DOWNLOAD MONTHLY INVENTORY

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POTATOES WITH DATES POCHE, Mushrooms, HAM AND EGG APPLE

Here is a good example of how to convert a traditional inbound as are eggs with ham and potatoes in a top creative, original and very tasty.

two medium frying potatoes

50 grams of Dates preserved

Mushrooms 50 g candied

40 Gr Iberian pork shoulder

1 egg

Cut the potatoes style baking, poaching and book

Confit of Mushrooms and book

Cut two slices of Iberian pork shoulder boneless with slicers and book

Place potatoes in a pan with poached sliced \u200b\u200bdates.

Add the salt and saute until the potatoes are almost ready.

Add the mushrooms stir one minute more and remove from heat

Enter potatoes in a baking dish and tight.

Fry an egg at the time and place on top of potatoes.

Unmold and wrap it all up with two slices of ham

Garnish with a sprig of rosemary

Can I Take Creatine And Superpump 250

Swiss cuisine

After several months
inactive, I am ready to resume the activity of the blog. Back to my journey by land and Swiss settled in Spain once again I go ahead with this dining room.

March was the month when a Swiss hotelier, Mr Isidor Mathis, great lover of English culture and cuisine contact me via the Internet to offer trips to the small town of Engelberg, located in the mountains of central Switzerland to take over the kitchen of the restaurant El Lute, a local welcoming

of some 60 seats located in the basement of the Central hotel carefully decorated by Mr. Mathis and offering theme of English cuisine in the heart of the mountains of central Switzerland. The challenge was to develop a cuisine based on traditional English cuisine, but slightly adapted to the tastes Swiss. We decided that a good alternate option would be paella and rice dishes with traditional tapas. The restaurant had a spectacular barbecue to the public where we decided to prepare meat and other delicious grilled steak Angus Beef.

But my main challenge was the form team composed of Vietnamese and Portuguese so that they could defend the letter once I return to Spain, so we got to work to teach my friend to Kient (A hustler and a young chef of Vietnamese nationality) and prepare pans Fund, how to make ham croquettes, octopus cooking etc, and the result was pretty good.

finished my work in Engelberg, Fate had it that on a visit to the city of Lucerne to the Gonzalez family knew, a couple from Malaga and her children Galician English immigrants who run in the neighborhood of Reussbühl an original restaurant called THE SPANISH TAVERN. The owner Carlos González, English cuisine is simple and based on traditional raw material of great quality. Thanks to this, Gonzalez has managed to make his English restaurant is the most prestigious Lucerne with a customer counting both Switzerland and a large customer base of English citizens living in this beautiful city.

Carlos told me that one of the biggest problems today is getting qualified staff especially when a few months ago has opened its second store in a well known and busy shopping mall. Thus we decided that we could work together for time, and even that Carlos is very clear which is the line you want to go if he was interested in introducing some new features in its cuisine and update your kitchen management. In this way we introduce some new production systems, and introduce some cooking at low temperature in vacuum. The Charter of the English Tavern has a great success and we thought that it was desirable to make major changes, but even so, we introduce some new fish and meat even if it gives more status to the letter and some desserts with traditional English roots but with a creative touch.

As for the food I must say that Switzerland is not too rich, except Fondue, a regional specialty Raclet and more, have no relevant dish. Most of their food is imported from Italy, made in Switzerland of Italian cuisine is preferred by many people. The area also has a great German sausage enjoyed preparing barbecues. The meat is quite expensive and powerfully struck me that despite the number of cows that graze in the meadows and mountains, veal or beef imported mainly from Argentina and pay really high prices.

I must say also that I have seen something that is wise and gastronomy English is still very high level relative to our European neighbors. From what I have seen many of the restaurants located in recent years in Spain pose better facilities and equipment that I could visit in Switzerland. Not so much in the big hotels and fancy restaurants, but restaurant-level average and family.

The overall experience was very enriching, a souvenir from here to all the friends we've made in Switzerland. I look forward