Ashok Lallit Mahindroo's Page

Larry Fournillier replied to Ashok Lallit Mahindroo's discussion 'Out of Health, Flavor and Presentatation, Whats your priority and why?' in the group Chefs Network

"I usually keep my gravies for about 2-3 weeks. I would thoroughly season my meats, wrap it in plastic wrap, then in a ziplock bag - it will stay fresh for over 4-5 months. Fish, I would portion out wrap each piece in plastic wrap, then aluminium…"

Nov 12, 2009

Ashok Lallit Mahindroo commented on Tim Harkleroad's group 'Cajun and Creole Delicacies'

"What is "portable slow cooking"? How does it work?"

Aug 25, 2009

Ashok Lallit Mahindroo joined Tim Harkleroad's group

Cajun and Creole Delicacies

Sharing fun, memories, and recipes of our country's most unique and exciting cuisine. A menu straight out of New Orleans and South Louisiana.

Aug 14, 2009

12 Comments

Hjellis replied to Ashok Lallit Mahindroo's discussion 'Out of Health, Flavor and Presentatation, Whats your priority and why?' in the group Chefs Network

"I've seen lambchops that has been in the freezer for over a year, same with fish, cooked and prepared. It's all good!"

Aug 11, 2009

Ajay Babu replied to Ashok Lallit Mahindroo's discussion 'Out of Health, Flavor and Presentatation, Whats your priority and why?' in the group Chefs Network

"Ans. 1. Not more than three days bcoz, it looses taste, texture & aroma. specially with indian food. 2. Red meats (Beef, Pork & Lamb ) can stay for 40-50 days, but if u r talking about white meat (sea food & poultry ) not more than 15-20…"

Aug 9, 2009

delzad replied to Ashok Lallit Mahindroo's discussion 'Out of Health, Flavor and Presentatation, Whats your priority and why?' in the group Chefs Network

"gravies can stay for a arnd 3 weeks meats for a few months i wud prefer making my own sauces"

Aug 8, 2009

Ashok Lallit Mahindroo added a discussion to the group Chefs Network

Out of Health, Flavor and Presentatation, Whats your priority and why?

This topic would end up asking a lot of heartfelt questions asked by customers, such as:1. For how long are gravies genuinely kept in the freezer bvewfore they are disposed of?2. For how long are meatts and fish kept in the freezers before they are disposed of?3. How many of us would go through the trouble of making our own misa/ masalas/ sauces rather than buy them off the shelf?See More

Aug 8, 2009

4 Comments

Ashok Lallit Mahindroo joined ChefCommons Chief Chef's group