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  • July 11, 2014
  • Last updated: 10:33pm
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  1. Lifestyle - Food & Wine - FOOD

    Feast like a king: Modern restaurants seek to recreate Chinese imperial cuisine

    Posted Jul 11th 2014, 12:09am by ISOBEL YEUNG

    ... Guozhu oversees the labourious methods crucial to the essence of Tan, such as simmering the chicken stock for seven to eight hours every day. Isaac Yue Man-cheung, assistant professor ... the Tang dynasty. "Tea works like wine, each belongs to a different region and terroir, and with its own characteristics," says Find. So guests begin with green tea to open the palate, ...

    http://www.scmp.com/lifestyle/food-wine/article/1551105/old-world-order
  2. Magazines - Post Magazine - FOOD

    Have an ice day: Fruit sorbet recipes

    Posted Jul 05th 2014, 11:24pm by Susan Jung

    ... tart. Whisk in the vodka and egg whites, then process in an ice cream machine. Pack into an air-tight container and freeze for several hours. Bring a pot of water to the boil. Cut a shallow ... they're very finely chopped. Whisk the lime juice with all the other ingredients and process in an ice cream machine. Pack the sorbet into an air-tight container and freeze for several hours ...

    http://www.scmp.com/magazines/post-magazine/article/1544819/have-ice-day-fruit-sorbet-recipes
  3. Magazines - Post Magazine - FOOD

    Q&A: Hiroyuki Kanda

    Posted Jul 05th 2014, 11:24pm by Vanessa Yung

    ... I always saw them discussing- or fighting- with each other about the cooking and ingredients. Cooking is natural for me as everything around me revolves around it." How did you end up working ... "I've worked in many famous restaurants including Basara [in Tokyo] as the head chef. It's difficult to do the best job except in Tokyo. There, we receive the best ingredients every day ...

    http://www.scmp.com/magazines/post-magazine/article/1544831/qa-hiroyuki-kanda
  4. Magazines - Post Magazine - FOOD

    Summer dinners: on the lamb

    Posted Jun 21st 2014, 11:51pm by Susan Jung

    ... This is a delicious summer meal that doesn't take long to cook, although the lamb needs a few hours to marinate. Because the lamb is butterflied, it takes only about 20 minutes under the grill. ... it in cling-film and refrigerate for at least four hours. Put the moutarde de violette, garlic, anchovy fillets, thyme leaves and pomegranate molasses in the bowl of a food processor and pulse it to chop ...

    http://www.scmp.com/magazines/post-magazine/article/1534646/summer-dinners-lamb
  5. Magazines - Post Magazine - FOOD

    Q&A: Rich Frank and Leslie Miller

    Posted Jun 21st 2014, 11:51pm by Vanessa Yung

    ... it was a nice second house that was close to Los Angeles, where I was working [as president of Walt Disney Studios]. It has vineyards and everybody wanted to buy my grapes. The first couple of years we ...

    http://www.scmp.com/magazines/post-magazine/article/1534654/qa-rich-frank-and-leslie-miller
  6. Magazines - Post Magazine - FOOD

    Truc

    Posted Jun 14th 2014, 11:56pm by Susan Jung

    ... for the salt to penetrate. For steaks and chops, I pre-salt an hour or two in advance and leave them at room temperature (or in an air-conditioned room, if it’s very hot outside). For whole birds ... in less time, or with less heat, and they end up with more bright vegetable flavour intact”. With fish, she pre-salts “a few hours at most”. It’s important to dry the exterior of the steak ...

    http://www.scmp.com/magazines/post-magazine/article/1529911/truc
  7. Magazines - Post Magazine - FOOD

    The spice is right: Gingerbread recipes

    Posted Jun 14th 2014, 11:58pm by Susan Jung

    ... with the dough, which will be very stiff and sticky. Bake at 160 degrees for about an hour, or until the loaves are fragrant and firm to the touch; if you insert a cake tester in the centre of the loaf, ...

    http://www.scmp.com/magazines/post-magazine/article/1530663/spice-right-gingerbread-recipes
  8. Magazines - Post Magazine - FOOD

    Book: Dough- Simple Contemporary Bread

    Posted Jun 14th 2014, 11:56pm by Susan Jung

    ... fougasse, baguettes, pain de mie, rock salt and rosemary focaccia, ciabatta, seaweed bread, pain de campagne and rye bread with caraway and raisins. He recommends "working the dough" (his ...

    http://www.scmp.com/magazines/post-magazine/article/1529910/book-dough-simple-contemporary-bread
  9. Magazines - Post Magazine - FOOD

    Q&A: Lisa and Helen Tse

    Posted Jun 14th 2014, 11:58pm by Vanessa Yung

    ... Mandarin came about after we started a competition asking people to suggest names. It appeals to us because our grandfather used to work at the Mandarin Oriental and, in Manchester, the word ...

    http://www.scmp.com/magazines/post-magazine/article/1529912/qa-lisa-and-helen-tse
  10. Magazines - Post Magazine - FOOD

    Recipe: light yet hearty summer salads

    Posted Jun 08th 2014, 12:58am by Susan Jung

    ... in the form of protein and/or starch. These salads are light enough to enjoy when it's hot outside but substantial enough that they won't leave you feeling hungry within the hour. Steak ... for about an hour (or wrap it in cling-film and refrigerate for several hours up to overnight; remove it from the fridge about 30 minutes before it's time to cook it). Preheat the oven to 180 ...

    http://www.scmp.com/magazines/post-magazine/article/1524573/recipe-light-yet-hearty-summer-salads

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