Hi Chef. I'm sous chef. For the Lhassi, we were thinking of adding coconut milk to the rose and coating the rose petals in sugar? For the lemon/mint rice pilaf, did you just want lemon zest and chopped mint? Thank you.
Karen - ok, we can try adding some coconut, but I'd prefer if we had coconut water, not milk - too greasy. As for the rose petals, I don't think you guys understand how to candy things. You don't start and finish the process in one day and you can't make sugar glazed rose petals from dried roses - we don;t have fresh. We CAN take dried rose petals and cobine n a spice grinder with sugar and make Rose Sugar to sprinkle over the top of the drink - ala minute.
Pilaf - yes, zest and chiffonade of mint, both fluffed into pilaf after its' cooked.
On the tracking schedule for yesterday, its says to double the bandos recipe. But for tomorrow's schedule, it doesn't say to double it. Do you want it doubled or not? Thanks-Claire
Hi Chef. I'm sous chef. For the Lhassi, we were thinking of adding coconut milk to the rose and coating the rose petals in sugar? For the lemon/mint rice pilaf, did you just want lemon zest and chopped mint? Thank you.
ReplyDeleteKaren - ok, we can try adding some coconut, but I'd prefer if we had coconut water, not milk - too greasy. As for the rose petals, I don't think you guys understand how to candy things. You don't start and finish the process in one day and you can't make sugar glazed rose petals from dried roses - we don;t have fresh. We CAN take dried rose petals and cobine n a spice grinder with sugar and make Rose Sugar to sprinkle over the top of the drink - ala minute.
ReplyDeletePilaf - yes, zest and chiffonade of mint, both fluffed into pilaf after its' cooked.
Hi Chef,
ReplyDeleteOn the tracking schedule for yesterday, its says to double the bandos recipe. But for tomorrow's schedule, it doesn't say to double it. Do you want it doubled or not? Thanks-Claire
Thank you Chef, we will definitly do the rose sugar.
ReplyDeleteClaire - yes, double it
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