artisanbaker

my dad eats because he's hungry. he does not seek pleasure, only to get filled up. my friends in france eat because it's pleasurable primarily.

goto chipsbooks.com Baking, the Art and Science for pros

many valid points but the fact that they eat for pleasure and not by neccesity might contribute to their long lives...

Probably the single most influential book in my career in the food business is "Becoming a Chef" by Page and Dornenburg. It deals with "chefs" in general, I attribute the fact that I took a risk and went to France for a year in 1996 solely to this book. The Making of a Pastry Chef (MacLauchlan) is pretty good, but I didn't buy it til about 2 years ago. Also of interest, "How to deal with all kinds of people" (Doe).

i heard monsanto is coming out with a new breed of cling-skin peaches

the first time i saw my boss' family each jam/preserves in france i was very apprehensive about eating something that had not been pasteurised in a water bath. i now see little reason to use the water bath method and will continue to eat jam/preserves processed as such. if it's moldy or off i toss it but i haven't had any problems. stay tuned for a review of her class at the fps last week.

"the sauce was what made the dish" funny how that always works! glad you agree that there is nothing more special than a AOC designation. a well raised poulet slaughtered at a age "correct" is more important than celebration/authentication.

i did not ask him to go into the flour differences but i used to work in france so i'm familiar them. they use the same type flour for bread as they do with cakes. keep in mind that they don't make high ratio cakes in europe except in (north!)american bakeries. i would say that a bread flour is a "strong" flour and "weak" flour is what we might call pastry flour. chlorine is illegal to add to flour in europe...(!) goat cheese ic 200g water 100g atomised glucose 150g sucrose 50g lemon juice 500g gc 3g stabiliser warm the water to (35C) 95F. Mix the dry ingredients together and temper in the water. add lemon juice and heat to 85C/185F. Cool rapidly to freezing temp and incorporate cheese. mature 4 hours. spin. good luck

either 2.5% instant or 6% fresh will really have the dough movin, so that after a while in the freezer it will still have so power. i would never substitute 1:1 I always reduce the qty of instant to 40% of the fresh weight. PS! the storage temperature matters as well. make sure that you try to keep them under 0F if possible

2.5 would behave more like 6 fresh imo

ok blast freezer helps TREMENDOUSLY, you can probably gain 3-4 months here alone other than that the dough should be made with a pre ferment and given little first fermentation time. the goal is to process the dough to a frozen product as quickly as possible. 2.5% ish of saf gold is a good starting point

i think the action you are speaking of actually serves more to distribute and insure even cooling of the dough so that the "heart" doesn't continue to ferment past it's ripe stage

olive oil sponge 750 eggs 650g sucrose 250 milk 325g weak flour 150g almond powder (marcona prefered) 40g baking powder 200g olive oil acidity 0,4 1 lemon zest QS cinnnamon make a ribbon w/ eggs and sugar add oil like for mayonaisse add milk and then sifted dry flexipan 1/2 full in hot oven (400/425 in reed oven melmck)

more info please, -baker's math formula including starter type if applicable -fermentation times -freezer type

ps i'd just like to emphasize the importance of true butterfat (cream) as opposed to whipped wtf ???????? COOL WHIP??????????? regards

the chicken is overrated imo. go with a farm chicken that's been well raised for half the price

thanks for clearing this up for me. i can now earn $500 more each year.

too much sugar % inhibits yeast activity. look here first. go to your local artisan baker and ask for SAF gold. It's a yeast developed for high sugar doughs. otherwise jack up the yeast dose. regards ps if anyone would know about ginger it would be shirley corriher of cookwise fame.

there seems to be a little disagreement about this in my native south. i don't really mind either, but i do think that my favorite dessert ever was some macerated strawberries in 1/3 whipped (frothy) heavy cream. the berries were fraises des bois that had been picked just a couple hours before. i understand customer satisfaction and innovation and all that jazz but K.I.S.S.!

careme although word has it that he didn't have a ounce of kindness. nice post jperlow.

http://www.letsgo.com/FRA/04-Paris-241 it's "le soleil gourmand" i have good memories of this place.

there's a restaurant on the hill leading up to montmartre that bills itself as a vegetarian restaurant serving provencal cuisine. i ate there a couple years ago and got a tomato tatin that is still one of the best savory preparations i've ever eaten. the only drawback was that it was easily 90 degrees in the place, no exageration! i'll see if i can track down the name because it was very very good and probably under 30 euros a person.

christine ferber will be teaching a class at the www.frenchpastryschool.com in a few weeks c u there...

i use fondant and when i was making eclairs at friends' houses in europe i just asked the local pastry shop to sell me some. add melted chocolate to it and water to thin it to the proper consistancy. use at lip temperature.

i'm on the gourmand books mailing list and recieved an email some weeks back about this. they may still have it. i must say that all of the editions ad books are remarkably inspiring.