pchef

I bought my Sugar book from germany....It is the Notter book, but it is in german and english. It's kinda funny because I ordered it online from Germany with a few other tools and it was cheaper (even with the shipping) than ordering it from anywhere else in the united states. I ordered it from www.sweetart.de Also, the book Dessert Art is EXCELLENT. They sell that book too. Robert Oppeneder, the person that runs the site also wrote the book. HTH Pchef

When I work in the kitchen, I always wear shoes that I replace the insert with an insert from sorbothane. They are SOOOOO comfortable, but a little expensive. Their website is www.sorbothane.com I always get the blue ones and they last about a year. I have turned a few people onto them, and am always ready to tell anyone who will listen about how great they are. Good Luck!! PChef

Kiwi and other tropical fruits have enzymes that break down gelatin. That is why people don't like to use them. If you want to use fresh juice from these fruits, you need to boil the fruit juice first and then let it cool. The heat will deactivate the enzymes and the gelatin should set just fine. Pchef