20 portions! See you in front of a gigantic cooking pot.
The bolognese tastes even better when reheated.
I do this with almost all dishes,
i use a 12 liter pot. The ingredients must of course all be fried separately
separately in the pan, roasting flavors are the most important thing.
I'll come clean now, I'm a trained chef and master chef,
but have been working elsewhere for a long time, the intensity of the work
has taken the fun out of it after a while.
i use a 12 liter pot. The ingredients must of course all be fried separately
separately in the pan, roasting flavors are the most important thing.
I'll come clean now, I'm a trained chef and master chef,
but have been working elsewhere for a long time, the intensity of the work
has taken the fun out of it after a while.
Wow, that's interesting. We actually have a professional in our kitchen corner in the forum. 😀 That gives me an idea of how delicious the aforementioned bolognese must really be. I know the problem with the intensity of work from some chefs. You soon have no private life and are constantly under pressure.
what do you eat today, the days
Liked this post: bigbig, gagapapamama
all right, didn't think that the term "broiler" is only known in the east. so half a roast chicken ... everyone should know that I think.
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what do you eat today, the days
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I would never have thought of it either... Here in Bavaria they call it "Hendl" (chicken)
But I'm really bad when it comes to that
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what do you eat today, the days
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i know that, for example, in Bavaria you order half a "hendl"
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what do you eat today, the days
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I know Hendl but I didn't know Broiler.
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what do you eat today, the days
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or a hunter's cutlet
sorry don't want to step on anyone's toes, necessity is the mother of invention
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what do you eat today, the days
Liked this post: gagapapamama, gamble1, Saphira
I do this with almost all dishes,
i use a 12 liter pot. The ingredients must of course all be fried separately
separately in the pan, roasting flavors are the most important thing.
I'll come clean now, I'm a trained chef and master chef,
but have been working elsewhere for a long time, the intensity of the work
has taken the fun out of it after a while.
This post has been translated automatically
what do you eat today, the days
Liked this post: bruffl, Saphira
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what do you eat today, the days
Nobody has liked this post so far
Wow, that's interesting. We actually have a professional in our kitchen corner in the forum. 😀 That gives me an idea of how delicious the aforementioned bolognese must really be. I know the problem with the intensity of work from some chefs. You soon have no private life and are constantly under pressure.
This post has been translated automatically
what do you eat today, the days
Liked this post: gagapapamama, garfield68, Max_Bet, Rasmik12, Saphira
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what do you eat today, the days
Liked this post: gagapapamama, Lionking, Max_Bet, Saphira
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