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  • July 29, 2014
  • Last updated: 3:59pm
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  1. Magazines - Post Magazine - FOOD

    Preserve & protect: pickle recipes

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... for vegetables works well) and add about 300ml of water to it, then squeeze out as much air as possible. Tightly knot the bag, then put it into another bag (in case the first one leaks), squeeze out ... then drain it. Break the ginger hands into smaller pieces, separating it at the lobes. Sprinkle the ginger with salt then put it in a plastic bag and refrigerate for at least eight hours, shaking ...

    http://www.scmp.com/magazines/post-magazine/article/1557237/recipe-pickles
  2. Magazines - Post Magazine - FOOD

    Book: Rococo- Mastering the Art of Chocolate

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... that the home cook will find much easier to make. Coady writes about her time at art school, working in the chocolate department at Harrods and opening her first shop, in 1983, after her mother offered ...

    http://www.scmp.com/magazines/post-magazine/article/1557246/book-rococo-mastering-art-chocolate
  3. Magazines - Post Magazine - FOOD

    Spice market: citrus zest

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... for instance). A citrus channel knife (also called a "stripper") works better at taking off the zest in long strands that are about 3mm wide; this is the tool most bartenders use to create ...

    http://www.scmp.com/magazines/post-magazine/article/1557248/spice-market-citrus-zest
  4. Magazines - Post Magazine - FOOD

    Q&A: Eric Chong

    Posted Jul 12th 2014, 11:21pm by Bernice Chan

    ... Bernice Chan The winner of the first Master Chef Canada, now working as apprentice to Alvin Leung at Bo Innovation, talks to Bernice Chan about TV and taking chances Eric Chong When did ... for the dim sum so he started doing only Chinese dishes but didn't bother to change the name. Later he sold his place and then worked as head chef at another restaurant. He retired when ...

    http://www.scmp.com/magazines/post-magazine/article/1548842/qa-eric-chong
  5. Magazines - Post Magazine - FOOD

    Truc: the cure

    Posted Jul 12th 2014, 11:21pm by Susan Jung

    ... and coagulation starts on the surface of the seafood (which comes into direct contact with the citrus juice) and works its way in. If you leave the ingredients together only briefly, the centre ... of surface area, so it cures more quickly when mixed with the citrus juice. Larger chunks of seafood need several hours to cure. In Peru, where ceviche is thought to have originated, the permutations ...

    http://www.scmp.com/magazines/post-magazine/article/1551966/truc-cure
  6. News - China Insider - FOOD

    No more cheap breakfasts? Street food hawkers banned from Beijing's Haidian district

    Posted Jul 17th 2014, 04:30pm by Nectar Gan

    ... of buns, tea eggs and fried pancakes have long served the early-morning crowds of Beijing’s working-class Haidian district. But they may soon vanish as the government has decided to ban makeshift ... that the working-class would have less options for cheap breakfasts, The Beijing News reported. Some locals proposed that the food carts should be better regulated instead of being closed down entirely. ...

    http://www.scmp.com/news/china-insider/article/1555591/no-more-cheap-breakfasts-street-food-hawkers-banned-beijings
  7. Magazines - Post Magazine - FOOD

    Recipe: golden moments with caramelised onions

    Posted Jul 12th 2014, 11:21pm by Susan Jung

    ... caramelised onion is something I love to do when I have plenty of time to spend in the kitchen. It's a long process- it takes at least two hours to do properly- although the active work (after ... floured work surface, roll out the pastry so it's about 3mm thick, about 36cm long and at least 17cm wide. Put the pastry on a parchment paper-lined tray and refrigerate for at least 30 ...

    http://www.scmp.com/magazines/post-magazine/article/1548836/recipe-golden-moments-caramelised-onions
  8. 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
  9. Magazines - Post Magazine - FOOD

    Book: The Square- The Cookbook, Volume 2: Sweet

    Posted Jul 12th 2014, 11:21pm by Susan Jung

    ... Susan Jung Susan Jung The Square- The Cookbook, Volume 2: Sweet By Philip Howard   This is a follow-up to the successful The Square- The Cookbook, Volume 1: Savoury by Philip Howard, chef of the Michelin two-star The Square restaurant in London. Howard worked at a chateau in Dordogne, France, before returning to England to work with legendary chefs such as the Roux brothers, Marco Pierre ...

    http://www.scmp.com/magazines/post-magazine/article/1548841/book-square-cookbook-volume-2-sweet
  10. 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

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