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Our Example INFORMATION CENTRE entries are designed to show you the functionality of our INFORMATION CENTRE.

A - Z of all your business relevant information, anything you want your teams to have access to, such as COSHH sheets for your chemicals, fire safety manual, company/staff handbook, new starter training forms, hygiene Certificates etc.

Because your site is cloud based your entire team can be issued a user name and password in order to give them the information and support to do there jobs effectively and they can access it from anywhere providing they have a smart device/ phone or computer.

Noisette (Beurre noisette)

Literally meaning hazelnut butter, it is the stage of cooking butter until it turns a light brown colour, has specks in it and gives off the aroma of roasted hazelnuts.

Beurre noisette is created when unsalted butter is gently melted over a low heat to separate the milk solids and the butter fats.

The milk solids sink to the bottom and as they continue to cook begin to brown, until they reach a hazel colour at which point the butter is removed from the heat.

Beurre noisette can be used hot as a liquid with fish such as lemon sole, or have sage added to dress pasta dishes. When cold it congeals into a solid. If however the liquid fat is kept separate from the solids this is ghee, a type of clarified butter, used in indian and other asian cookery.

Beurre noisette, with its nutty flavour, is used by pastry chefs in the preparation of such biscuitsĀ as madeleines and financiers, and cakes such as genoise sponge.


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