Online Cooking School Forum

Overcoming the hollandaise curdle hurdle

Andrèa Fedder | 13 Oct 2014 in Techniques (Category closed)

When making a hollandaise sauce, what should one pay particular attention to in order to avoid the sauce from curdling? And what have you found saves the sauce...

I have a restaurant in Lusaka, Zambia and I am looking for chefs who would like to do training stints for my staff for 3 months at a time so no work permit issues...

Bread maker

Louise de Jager | 09 Oct 2014 in Kitchen Tools & Appliances (Category closed)

Hey All My mom has a gluten allergy and hence she's taken to baking her own breads. I'm considering getting her a bread maker so she can just chuck all the...

Home-made pizzas

Andrèa Fedder | 09 Oct 2014 in Techniques (Category closed)

What are your secret tips for awesome home-made pizzas?

Hi Yuppiechefs I am keen to invest in a good-quality chef's knife and would really appreciate your advice. Preferably I would like a knife that will last me a...

almond four

Sue-ellen Bandle | 08 Oct 2014 in Cooking School

Please advise where can I buy almond flour.

Hi There I'm sorry if I'm repeating a question in the forum but it would be really great if Sarah could please do a basic icing course for us beginners. I can...

Sugar vs Castor Sugar

Fiona Jackson | 06 Oct 2014 in Recipes (Category closed)

I have begun baking and have used normal sugar where the recipe says sugar - i notice that the recipes on this site mostly uses castor sugar - what is the pro's...

I have have been trying to make this decision for sometime now...what are the main uses for a stand mixer vs a food processor? Sounds abit dumb but I want to buy...

What is the maximum weight of steak (in kilograms) that a Biltong king biltong maker can hold?? (before the biltong dries out)