Building a Pizza and Toastie Menu With Sliced Sucuk
Deriving a menu from one product, slice thickness, behaviour on pizza, preparing toasties, managing fat, costing and stock turnover.
5 min read
Categories
Production methods, storage conditions and kitchen guides for smoked meats, pastrami, sucuk, salami, ham and sausages.
193 articles
Deriving a menu from one product, slice thickness, behaviour on pizza, preparing toasties, managing fat, costing and stock turnover.
5 min read
Surface area, oxidation and microbial growth, the role of vacuum, fridge temperature zones, containers, signs of spoilage and portioning.
5 min read
The structure of the product, poaching and peeling, slice thickness, cold and hot presentations, sauces, plating and storage.
6 min read
The flavour profile, what sauerkraut does, mustard varieties, potato sides, bread, drinks and adapting it to a Turkish table.
6 min read
The physics of splitting, casing types, pre-poaching, grill temperature, why pricking is wrong, indirect heat and serving.
5 min read
The three axes of sauce choice, yoghurt-based, acidic, sweet and oil-based sauces, temperature and consistency, and how many sauces belong on a board.
5 min read
How heat is perceived, which drinks work, the role of dairy, sweet and acidic drinks, tea and coffee, and the effect of temperature.
5 min read
The mechanism of crispness, rendering fat, starting in a cold pan, the oven method, air fryer settings, slice thickness and using the fat.
6 min read
Measuring consumption speed, shelf life after opening, size comparison, waste, household and business scenarios, resealable packs and storage.
5 min read
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