[Sca-cooks] Subject: Re: kitchen tips

Kerri Martinsen kerrimart at mindspring.com
Fri Aug 22 05:59:16 PDT 2008

but at what point to you try to hold to period menus?
Most that I have seen (well, Italian) start with lighter food  - fish - and
end with the "big heavy food"

I did sea bass first (well, after soup) in my last feast mainly BECAUSE I
wanted to be sure it would all be eaten.  I didn't care so much if chicken
got thrown away, but the sea bass?  Not that there was any of it left
anyway..even the plates came back clean.

I sent the fish to the table in parchement envelopes.  There is some
documenation for cooking food in paper packs (albeiet not much) but I ran
with it.  The idea of having HOT fish at the table was a much desired on.

Kitchen tip:  Have at least 2 probe themometers around to test internal
temp.  If cooking lots of meat at one time, test EACH corner of the tray.
Esp. if using a convection oven....


On 8/22/08, Huette von Ahrens <ahrenshav at yahoo.com> wrote:
> I never put expensive foods on the first course because that is when your
> diners will be their hungriest.  I always put chicken and other fowl dishes
> in the first course.  Beef and other meats in the second course and fish in
> the third course because I can buy a lot less because by then the diners
> will be very full and will only want a bite or two of anything.
> Huette

More information about the Sca-cooks mailing list