August 2014

So getting back into things there are going to be lots of questions to ask. What kind of kitchen and what direction to go on are the main ones. But also deciding what kind of roll I want to be involved in as well. The next couple weeks will be a lot of recipe's from memory, in fact that's all I hope to be publishing. Recipe's and ideas from memory, post them and then constitute some sort of "menu" or list, of ones to work on or develope. Even if the "ideas" aren't going to be utilized immediatly and they probably won't be, its still good for us to try and remember what dish's we loved and which ones we hoped to love. Keeping things simple, when working with proteins, making sure that once the protein is chossen, before going on to the rest of the plate, deciding how we want to prepare them and how, with what seasonings and what methods. Once that's decided we can figure out what to serve , if with anything at all with them. Example would be ducks. If we are going to be buying whole ducks we will want to figure out the leg and breast prep. Before moving or going to sauces etc, we will get the leg cure together, the breast prep and seasoning together as well. Hoping that by doing this we can keep things simple and get back to basics. Rather than trying to invent absolute new processe's rather try to refine the ones that we have to an absolute. We can leave the new age gastro designing to the other guys, go out and try their food while doing ours. And I'm okay with that.

back to ideas... tomato broth for bass

Tomato/and or saffron broth with white rice seasoned with coconut milk. Also a slow dried tomato on top of the rice that we will re constitute or bring to temp with some of the reduced tomato broth. Did this with black bass filets but maybe we will try something new.

Braised Striped Bass

Original recipe. We have used wild striped bass almost always for this dish. Serves 6ppl. For the broth: 3 tablespoons extra-virgin olive oil  1/2 yellow onion, peeled and sliced  1 small carrot, peeled and sliced  1/2 fennel bulb, cored and sliced  1 celery stalk, sliced  1 shallot, peeled and sliced  Kosher salt and freshly ground black pepper  1 teaspoon coriander seeds, toasted  1 teaspoon fennel seeds, toasted  1 cup dry white wine  1 cup white wine vinegar  1 quart fumet  3 sprigs fresh thyme  1 bay leaf  3 sprigs fresh tarragon  1 sprig fresh rosemary  For the bass: 4 tablespoons extra-virgin olive oil  Kosher salt and freshly ground black pepper  6 6-ounce, skin-on striped bass fillets (about 1 1/4 inches thick)  3 sprigs fresh thyme, plus additional for garnish if desired  PREPARATION: For the broth: Heat the olive oil in a large pot over medium heat.  Add the onion, carrot, fennel, celery, and shallot and season with salt and pepper. Sweat the vegetables until they are soft, about 20 minutes. Add the coriander and fennel seeds, wine, and vinegar and simmer until reduced by half, about 10 minutes. Add the fumet, 1 cup water, the thyme, bay leaf, tarragon, and rosemary. Simmer until the flavors in the broth blend, about 15 minutes; set aside to cool.  For the bass: Divide the oil between two large skillets and heat over medium. Salt and pepper the fish and add it, skin side down, to the skillet. Add the thyme and cook until the skin is crisp, about 6 minutes. Turn the fish, then ladle two cups of the broth with vegetables into each skillet, reserving the remainder. Bring the broth to a simmer, then reduce the heat to medium-low and gently simmer the bass until it is opaque throughout, about 5 minutes more.  To serve: Bring the reserved broth to a simmer, then ladle it into warm shallow bowls. Place a piece of fish in each bowl, garnish with fresh thyme, if desired, and serve. 

upcoming spring menu and ideas for the bistro

Golden raisin puree Garlic puree(confit) Sous vide duck breast with dry spice rub Revisit pork dish Roasted vegetables roulade Glaze for duck? Honey and truffles? Lamb rack setup.

sherry vinaigrettte/gastrique

Using for lamb rack, duck leg confit. Works well with very fatty proteins. 1 cup sugar 1 cup sherry vinegar 2 shallot brunoise 1 garlic clove, peeled and minced Lamb, duck etc stock-3 qts Unsalted butter, 1tb Place sugar in heavy bottom pot and slowly bringa light caramel color. The darker the sugar becomes the more bitter the sauce will be. Once the sugar is ready, add vinegar. Let dissolve and then reduce by 3/4's. Add shallots, garlic and stock. Reduced to desired consistency. Pull off fire and add butter. Cool slightly.

bistro ideas and thoughts for the weekend

Loup de mer, or bronzino as most call it. Nice fish, 1 and 1/4's,we are scalling and filleting all. Sear skin side down, once cooked drained onto paper towels. To plate, we call it the sandwich, its not aall but it is to us. Place one filet skin side down on seving plate. Spread a layer of parsnip puree and then place on top of that the saiuteed brocolli rabe. Finally rhe last fillet skin side up of course. Deglaze pan with fresh lemon, shallot, garlic, white wine, and butter till colored appropriate. Parsley and cummin. We will tru out the pork chops tomorrow service.

apple fritters

2 recipe for apple fritters: Number 1;1 cup cake flour 1 TB sugar 3/4tsp baking powder 1/4tsp salt 1 egg 1/3cup whole milk 4tsp butter, melted 1TB orange juice 2tsp grated orange peel 1/4 tsp vanilla extract if not using beans 3/4 cup chopped peeled tart apple Fryer oil Mix all dry and mix all wet seperatly. Fold together than fold in apples. Fry at 375 degrees. Drain on towel. Number 2: 1 cup ap flour 1/3 cup sugar 1tsp baking powder Pinch salt 1tsp cinnamon 1/4 tsp nutmeg 1/2 tsp vanilla 1TB melt butter 1 egg 1/3 cup milk plus more if needed 1 and 1/2 cup chopped(diced apple) Heat oil. Meanwhile, mix all dry and wet seperaly. Gently fold together than in the apple. Do not overmix. Fry and let drain on paper towels.

ideas for and about double cut pork chop, sous vide method for bistro saturday eve

Pork. Roast in pan, de glaze with chicken stock, soy sauce and worchestire. Stir in apricot preserves or maybe the figs reconstituted or the fig/sesame. Sous vide double cuts To serve 2ppl: 1 double cut, bone in about 1 and 1/4lb. Kosher salt and fresh pepper 1TB canola or vegetable oil 2TB unsalt butter Sous vide to 135. I'm going to look and see what we are doing the tenderloins at as it should be around the same. 135 is mr, 140 is medium. Cook for minimum 45 minutes, up to 4 hours. Anything after 4 hours and the proteins begin to break down. Not good. Remove from water and either pat dry and season/sear immediatly or place in an ice bath(while still sealed in bag) to cool down quickly. Sear in oil, butter or a mix roughly 4miniutes on each side, even the outer sides. Let meat rest and either serve whole, or slice and serve. We did a pork porter house before, I'm thinking we will use the above method this time though. As for the rest of the plate... Apple fritters? Apple "demi"? Demi is as follows: 4 shallot peeled and slice thin 4 apples, peeled and cut into half moons 1 cup good quality brandy 1 cup good quality apple cider 1 quart medium pork stock 1/2TB veal demi In rondo melt several tablespoons butter. Add the shallots and cook, no color. Add thr apples and cook until warmed through. Add brandy and burn off liquer, and reduce. Add cider, cook down, all down to almost non then add pork jus and reduce to consistency. Demi to finish. Don't think we are going to us the above sauce, going to go with the figs and sesame idea. The fritter? I'm gonna try it. 5small apple, diced(do not put in water) 3 cups flour 3TB baking powder 1tsp salt 1/2 cup sugar 2tsp cinnamon 1/2 tsp nutmeg 4 eggs whipped 12 fluid oz buttermilk(I think it says 12, its either 12 fluid oz or 2 so we will go with the 12) 4 fluid oz apple cider Place all dry in bowl. Mix eggs, buttermilk and cider in another bowl. Fold together. Fold in apples. Use dessert spoon or a fork into hot 350 degree oil till golden brown. Remember is they are to thick they will not cook nicely. Original recipe said on the fritter batter be very careful to not overwork.

Mussels classic recipe (french)

Mussels a la Mariniere This is just classic french recipe, excellent for the bistro. Ingredients 3 1/2 to 4 lb. mussels, well scrubbed and debearded 4 Tbs. (1/2 stick) unsalted butter 1/4 cup minced shallots 1 small bay leaf 1 Tbs. chopped fresh thyme 1 cup dry white wine 4 Tbs. chopped fresh flat-leaf parsley Salt and freshly ground pepper, to taste Crusty French bread for serving Directions Discard any mussels that do not close to the touch. In a large pot or mussel pot over medium-low heat, melt the butter. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the bay leaf, thyme and wine, increase the heat to medium-high, and cook for about 2 minutes. If using a regular pot, add the mussels. If using a mussel pot, place the wire grate in the pot and add the mussels. Scatter the parsley over the mussels and season with salt and pepper. Cover and cook, shaking the pot once or twice, until the mussels open, about 5 minutes. Discard any mussels that have not opened.

Frisse salad version 1

Salade Frisée aux Lardons Version 2: Ingredients 1 cup cubed coarse country bread (1-inch cubes) 1 1⁄2 Tbs. extra-virgin olive oil Salt and freshly ground pepper, to taste 3⁄4 lb. thick-cut bacon, cut into 1⁄2-inch pieces 2 shallots, finely chopped 5 Tbs. red wine vinegar 1 tsp. white wine vinegar 4 eggs 2 heads frisée, cored and leaves torn into  3-inch pieces Directions Preheat an oven to 350°F. Spread the bread cubes on a baking sheet. Sprinkle them with the olive oil and season with salt and pepper. Toast in the oven, turning once or twice, until golden, about 15 minutes. Set aside. In a fry pan over medium-high heat, sauté the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Add the shallots and sauté until softened, about 1 minute. Add the red wine vinegar, reduce the heat to medium and simmer until slightly thickened, about 1 minute more. Season with salt and pepper. Set aside and keep warm. Pour 6 cups water into a large, deep fry pan or wide saucepan and add 1 tsp. salt and the white wine vinegar. Bring to a simmer over high heat. Reduce the heat to medium to maintain a gentle simmer. Break 1 egg into a ramekin and slide it carefully into the simmering water. Working quickly, repeat with the remaining 3 eggs. Carefully spoon the simmering water over the eggs until the whites are just opaque and firm and the yolks are still soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a plate and set aside. In a large salad bowl, combine the croutons and the frisée. Pour the warm dressing with the bacon pieces over the salad and toss to coat evenly. Divide the salad among shallow individual bowls, making sure there is an equal amount of bacon in each serving. Place a poached egg on top of each salad and serve immediately. Serves 4.

Gougeres recipe's, my new project finding the best

Yields: 36 gougeres Prep time: 30 min Cook time: 20 min Ingredients: 1 cup bread flour* 1/8 tsp cayenne pepper, optional 1/4 teaspoon dry mustard 1/4 teaspoon salt 3 large room temperature eggs, beaten 2 room temperature egg whites** 3 1/2 ounces of unsalted butter, cut into small pieces 3/4 cup (about 3 ounces) freshly grated Gruyere Cheese 1/4 cup grated Parmesan Cheese (Parmigiano-Reggiano) 1 cup water Egg Glaze (optional) Coarse salt (fleur de sel or kosher salt), to sprinkle on top * Bread flour is a high-protein flour. The high protein gives you more gluten and structure and helps the cream puffs rise. All-purpose flour may be substituted but the results won't be as spectacular.  ** The egg whites help the puffs to be more dry inside. Preparation: Preheat oven to 420 degrees F. Either line a baking sheet with parchment paper or with the non-stick baking mat. NOTE: Do not grease the baking sheet, as the grease will cause the dough to flatten. NOTE: Prepare all your ingredients in advance, as preparation will go quickly once you start cooking. This is called Mise en Place - What Is A Recipe. In a small bowl, combine flour, cayenne pepper, dry mustard, and salt; set aside. In a small bowl, add eggs and egg whites; Whisk until mixed together; set aside. Cut up butter into small pieces; set aside. Grate Gruyere and Parmesan cheeses; set aside. In a heavy saucepan over medium-high heat, combine the water and butter; bring mixture to a full rolling boil (make sure the butter has all melted). Remove pan from the heat and add flour mixture all at once, stirring vigorously with a wooden spoon until blended. NOTE: The flour absorbs the liquid rapidly, and must be mixed thoroughly until there are no lumps left. Reduce heat to medium; return pan to heat and continue stirring until the mixture leaves the sides of the pan and forms a ball, stir approximately 30 seconds to 1 minute to evaporate excess moisture. Remove from heat and transfer the dough to the bowl of an electric mixer. Using your mixer with the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 140 degrees F. (use your digital thermometer to test the dough). At medium speed, beat the eggs/egg whites mixture in a little at a time. Add no more than a quarter of the eggs at once; wait until eggs are completely absorbed before adding more (at first the eggs will act like they don't want to mix in, but they will). When all the eggs are absorbed, the dough is ready to use. The dough should be soft and a little sticky, but be able to hold its shape. Stir in the grated Gruyere and parmesan cheeses until well incorporated Time to make the gougeres. Following are some of the different techniques that people use to form the balls.  Using two teaspoons: With one spoon, scoop up about 2 to 3 teaspoons for a cocktail-size puff (walnut size). With other spoon, push batter off first spoon and drop in a mound onto prepared baking sheet. Using plastic bag: Place dough into bag. Cut the end off one corner with scissors, to make an opening about 1/4 inch. Squeeze the mixture onto the pans. Cookie scoops: Cookie scoops can also be used. Using pastry bag: Put a 1/4-inch star tip into your pastry bag. Fill the bag with the dough. Squeeze the dough out in a circle motion to create small silver dollar-sized circles. Finger and spoon: This is how I do it. It is easy and goes fast. Leave about 2 inches between each gougères on the baking sheet, as the mixture will spread during baking. Don't worry if they don't look neat, they tend to round out as they rise in the oven. NOTE: to smooth out any parts that stick up when you squeeze out the dough, just wet your finger in water or milk and smooth out. When gougères are ready to bake, sprinkle a few some coarse salt on top of each gougère. Bake for a total of about 18 to 20 minutes, rotating the pans halfway through (switch pans so the top one is on the bottom rack and vice versa). Do not overcook the gougères, they are better when slightly undercooked. Remove from oven, using a thin spatula remove from baking sheet, and let cool slightly before serving. Makes approximately 36 gougères.   NOTES: The dough can be prepared 2 to 3 hours in advance. Make the dough balls, cover, and refrigerate. When ready to bake, remove from refrigerator, and bake them into a pre-heated oven. The dough may be made a day ahead and kept covered in the refrigerator. When ready to use, remove from refrigerator, make balls, and then bake in a pre-heated oven. You may also bake and freeze them. Thaw at room temperature and refresh in a 350° F. oven for about 10 minutes. For best results, use puffs with 24 hours, or wrap airtight and freeze. If you're making and baking gougères ahead of time, poke the bottoms after you remove them from the oven, turn upside down, and let dry out on the baking sheet. Gougère are easy to travel with to. You can bring them to a dinner party and re-heat them (5 minutes at 350 degree F.) on a baking sheet when you arrive. Blue Cheese or Cheddar Cheese may be substituted for the Gruyere cheese. Actually any hard cheese may be substituted.  

MAKES ABOUT  2½ DOZEN INGREDIENTS ½ cup milk 8 tbsp. unsalted butter, cubed ½ tsp. kosher salt 1 cup flour 4 eggs, at room temperature 6 oz. Gruyère cheese, grated INSTRUCTIONS 1. Heat oven to 425°. Bring milk, butter, salt, and ½ cup water to a boil in a 4-qt. saucepan over high heat. Add flour; stir until dough forms. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating each one at a time, until dough is smooth; stir in cheese. 2. Using a large tablespoon, drop balls of dough onto parchment paper-lined baking sheets. Place in oven; reduce temperature to 375°. Bake until golden brown, about 30 minutes.

lemon / pudding cake's

Lemon "pudding" cake (serves 8 -6oz servings). We ran this today as a test run, comes out great. Necessary to bake them in some sort of ceramic mold, metal ones will not work. Also, place a towel under the ceramic molds to help distribute more of the heat. The idea is to have a layer of a lemon "pudding"(curd) and a layer of cake that's very light. Preheat oven to 325 degree's. Soft butter for ramekins. 1 cup buttermilk. 1/4 lemon juice. 4 large eggs(seperated). 1/4 cup + 1TB A.P. Flour. 3/4 cup + 1TB sugar. Pinch of salt. 2 lemons zest. Preserves to garnish in original recipe. Butter and sugar the ramekins. Place ramekins in a hotel pan with a kitchen towel in between the them. Set aside. In a bowl, mix the flour, 3/4 cup of the sugar and salt. Rub the zest into the flour mix. Set aside. Wisk together the buttermilk, lemon juice and egg yolks. Set aside. Beat egg whites with 1TB sugar until soft peaks form. (Do not over beat or the finished curd will be grainy). Add the flour mix to the buttermilk mix. Wisk until smooth. Add the egg whites in 3 batches, being careful to not over mix. Laddle the mix into the prepared ramekins. Fill roast pan with warm water 1/2 way up the side or ramekins. Cover with foil and bake for 20 minutes and then remove the foil. Bake for another 20 minutes until cake rises and is golden brown. Remove and let cool. Best served warm, we do them room temperature, but can also be served cold.

tangerine vinaigrette recipe

4 cup fresh tangerine juice 2TB sherry vinegar 1TB dijon mustard 1TB honey 1/8tsp chili powder(original calls for 1/4 tsp arbol chili powder.) 1/2 cup good quality olive oil(we use canola) Salt, pepper, sugar to taiste. In a heavy bottom sauce pan reduce the tangerine juice by 1/2. Keep reducing till reduced to about 1/4 cup, becomes a thick syrup. In blender combine the syrup, vinegar, mustard, honey and chili powder. Blend for 30 seconds. Slowly add olive oil to make an emulsion and season. Let come to room temperature and place in squeeze bottle or quart container with spoon. Going to use this on our salmon dish tonight.

Cheese cake, peanut and maple

Cheese cake: Caramel-Peanut (Original asked for some english oat wafers. As its for the crust, we went with something a little more "known". Vanilla wafers-300 gram Butter(melted)-240 gram Condensed Milk-150 gram Peanut butter-80 gram Gold Maple syrup(good quality)-70 gram Creme cheese (softened)-300 gram Whipping cream-320 gram Seperated 180 grams of the butter and mix with the wafers. (The waffers should first be pulsed in the robot coux for a texture close to Panko). Press into prepared molds and refrigerate for 1 hour. In a seperate heavy bottom pot, melt remaining butter, peanut butter, syrup and milk. Bring to a boil and then simmer, stirring constantly for 5 minutes. Once cooked, pour into a new bowl and leave to come down to room temperature. Then fold into creme cheese that's been softened. Mean while whip The cream until soft peaks form. Slowly and gently fold into creme cheese mix in 3 turns. Pipe into molds and chill 2 hours. (Make sure the mold is buttered properly. We also use some cling wrap around because the butter alone only becomes hard and stuck to the mix. After the mix is piped in and chilled, add in a seperate bag or spoon, a mix of peanut butter and creme that has been heated to the consistency to pour. Finally, after 30 minutes place a thin layer of the leftover plain vanilla waffers. Serve with appropriate sides. This recipe is great because it is not necessary to "cook" in the traditional way, and also the consistency of the "cheesecake is much lighter.

prep for January 2nd

For this week, new year: Prep lists for hot and cold/ new sautee add for cooks in dish. No response unless resume/update version and cover letter are included. Back room organize. Trash recepticles, remove from kitchen. Fix soap in kitchen Install towel for sink area. Check in Linen delivery. Speak to ned about pants and shirts. Also, inventory on all boh towels. White and blue. Downstairs dry storage area. Escargot recipe for Armando Loup de mer: roast whole in a salt crust. ??? For the lemon puree: Water, lemon, sugar and champagne vinegar. Then puree with olive oil. We left out the vinegar tuesday night and that's why it didn't taste correct. Sea scallop with cauliflower and meyer lemon Bass or fish special with artichoke, shellfish(clam, mussel, cockle) sunchoke if no artichoke, used parsnip dice, asparagus, mint chiffonade. Truffle is another possibility. Chopped black truffle peels or pieces. Check duck for leg cure and breast entree, carrot, vanilla bean and orange gastrique. Soup prep: Carrot and Onion Cheese cakes? Coq au vin prep/cook New brussels, 1/2 thirds, other leaves. Demi(redwine) reduction Grill/plancha Gnocchi recipe with the thyme and butter and PARSNIP round chips to finish with fresh thyme leaves and chive New pearl onion, carrot, parsnip, bacon and mushrooms for coq au vin. +talk about new chicken dish. Roast breast, confit thigh. Potatoes anna Truffle honey for duck glaze Hot line prep: Pepper corn sauce, green Salmon base reduction Check cauli and parsnip puree. Truffle froth for pork Cheesecake misen place Crab legs and claws in walkin Sea scallops, other ideas: Potato pancakes, sundried tomatoes and thai basil hollandaise. Gribiche sauce. Citrus on scallops, orange, grapefruit, clemintines, etc. Yuzu kosho: japanese chile sauce: 1 cup lime zest 2TB lemon zest 2 TB grapefruit zest 1 tsp salt 2TB grapefruit juice 2TB yuzu juice 1 green thai chili, no seed minced 2 tsp lime juice Sugar Sea scallops with red yuzu kosho and citrus. Garde manager: Clean and arrange/stock all plastic shelves. Fix shelf at pass, lower 1. Water bath, find new location Leeks oil Thyme oil Desserts Apple reduc? Crab sauce? Bacon lardons. Check and count fish in box Clementines and leeks for salmon. Clean and portion salmon Repack herbs and re count Order for friday Check puff pastry CAVIAR from new year eve. Dijon vin for garde. 1TB lemon juice 1tsp dijon 1TB white wine vinegar 1 garlic clove mined 1/2 cup olive oil Sea salt and fresh black pepper Mix all ingredients except oil which you emulsify at the end. Roasted shallot(confit) vinaigrette: Need recipe from house. Idea is to confit the shallots in neutral oil till completly soft. Covered. Let cool and thenstrain, reserve all oil. Vita mix shallots with vinegar, sherry I think would be nice. Salt, lots fresh black peppercorns. Emulsify in cooking oil. Probably sugar as well, and could put a clove of garlic in with the confit for some more depth. NO raw garlic. No mushroom tart. Check apple tarts Freezer at garde manager and measure of other low boys and prep tables. Potatoes puree, needs nutmeg Meat and cheese board? Desserts: apple, choclate, vanilla bean and cheesecake Check frisee Use old cucumbers

Soft herb and truffle "veloute": This is a recipe I've been wanting to try and use, just posting to remember. 1 tsp fine dice shallots 1 TB olive oil 100ml french dry vermouth(Noilly Prat) 300ml light fish stock 300ml cream 2tsp fine chop chervil, parlsey chives 2TB white truffle oil Sea salt and pepper Gently sweat shallots in oil till soft, no color. Add the vermouth and reduce by more than half. Add the stock and cook till reduced by half. Add cream, bring to boil and reduce by 1/3rd. Remove from heat, add herbs and truffle oil. Season.

creme brulee bistro recipe

Creme brulee for bistro: For 10 to 12. 4 cup cream 1 cup sugar 2 vanilla beans 10 egg yolks 300 degree water bath. I like to use some orange peel and pink pepper corn in the cream infusion. Make sure to pass through chinois no matter, getting all vanilla bean.

chocolate cake (molten) bistro recipe

Molten chocolates for bistro: 16 oz butter 24 oz chocolate 8 eggs 8 egg yolks 1 cup sugar Pinch salt 8 TB flour 450 degree oven, I use 380. Butter and flour ramekins. Melt together butter and chocolate. In a bowl mix sugar and both eggs till pale and light. Fold chocolate into egg mix and finally fold into flour.

Double chocolate cheesecake for philly: 24 oreo cookies, crushed making 2 cups worth. 1/4 cup butter, melted 2 lb philly creme cheese softened 1 cup sugar 2 tB flour 1 tsp vanilla 8 oz bakers semi sweet chocolate 4 eggs Heat oven 325 degree F. 13x9 lined cake pan with foil going over sides. Mix cookie crumbs and butter. Press into bottom of prepared pan. Bake 10 minutes. Beat cream cheese, sugar, flour, and vanilla in mixer. Add chocolate that was melted in a double boiler and cooled slightly and mix well. Add eggs one at a time mixing on slow speed after each until just blended. Pour over crust. Bake 45 minutes until center is almost set. Cool completly, refrigerate after 4 hours.