Chef's Journal
Chef's Journal: Professional Kitchen Know-How - Page 5
Practical articles for restaurants on marinades, egg powder, powder sauces, spice extracts and dosages per kilo. Page 5 of 5. Ask our team on WhatsApp.
The Secret of Restaurant Broasted Chicken Marinade
How restaurants marinate broasted chicken: seasoning and water ratios for 10, 25 and 50 kg, marinating time and odour removal. Request a quote from Al Laith.
Read articleHow to Use Egg Powder: Mixing Ratios, Uses & Storage
A practical guide to egg powder for Egyptian restaurants: whole egg vs yolk vs white, water ratios, kitchen uses and storage. Request a quote from Al Laith.
Read articleWant a consistent marinade and a known plate cost?
Send us your menu on WhatsApp — the Al Laith team suggests products and dosages and sends a quote and a sample. Delivery across all of Egypt.