nicolekaplan

sneakeater why are you disillusioned? i've never had a real new orleans style king cake and i want to see what it's like, i consider this research as well as marital counseling. also wouldn't the payard ones be more pithivier style?

i want to order one and the hubby handed me a flyer for a place but upon checking out the website it seems a little dicey. any suggestions for where to get it from.

i forgot to add: fruit powders are made best from freeze dried fruit ground in the food processor. they are not related to the malto powders as that is purely a relationship with fats. freeze dried fruit can be found either at places like whole foods, or from terra spices

you just put some malto in a bowl, like 1/4 cup and then add in a few drops of your fat and whisk until it resembles streusel. if you add too much liquid it will be like overmixing streusel where it all clumps together. you will have it by the second or third trial. if you love it you can buy 1# bags from le sanctuaire in san fransisco. i will not comment on my thoughts about it's results. it best left to try and taste

okay, i should know better, but... could you help me out on directions????? i got the meringue and folding in the dry part but what about the first half?

kerry bioscience, they have it and if you call they will send you a huge sample i don't have their number anymore but you can find it on google

xantham gum will thicken anything as well, but be judicious as it can be quite gummy

superfine sugar works fairly well, just keep the machine really clean

in the end i upped the whites and lemon zest and now it is lovely. thanks for the help

i am trying to make a savory sorbet and it tastes lovely but starts to break as soon as you put a spoon in it. it is being as underspun as possible. i am only using water, sugar, oil, whites and lemon juice. i think i need a stabilizer of some kind but don't know what to add. any help would be appreciated

your's looks like it has separated from the first photo. it seems like too much butter but the recipe might be worth one more try. here is my recipe. it works every time. 225g butter 300g sugar 3 Tbs corn syrup 3 Tbs water Cook to 300 F i stir in sliced almonds when it is done and cover it with tempered choc and fleur de sel

the fauchon quiche is pretty rockin as well, wish i knew the secret

for micro technique you just go a little at a time until you get what you want. trust me when i say being too generous with the timer will cause it to catch on fire.

chefswarehouse.com, i think for vahlrona they are the public end of dairyland and vahlrona is not cheap no matter what, i pay between $7 and $9 per pound, wholeseale, depending on the type. i don't think you can do better than that

place the herbs on a piece of lightly oiled plastic wrap that is tighly wrapped to a plate. then cover with another piece of wrap and microwave

not see, i've gone and screwed up the quote thing again, that's why i stick to pastry

if you want people to know who you are you need to make it happen. that means at every single event going up to all those people that are your heros and introducing yourself. you may not always get a warm reception but eventually people will know who you are. after that it's up to you to prove yourself. when the call comes for an article on some random thing that you would never even consider doing, create something that will fit in. never say no. it's up to you. don't believe that anyone else will look after your best interest better than yourself. so for example if you want to be in p.a.d. send them a portfolio with all your stuff including pictures of your work. they are always on the look out for someone new. there are thousands of p.c.'s out there, it's not possible for them to know about everyone. make it happen for yourself i am my own best publicist

if you stepped into my all female department, you would instantly be killed for even uttering such nonsense

"Regardless, it's up to each of us as individuals to create our own success, rather than wait for someone else to give the opportunity. And I do believe plenty of people, male and female, just don't bother to make enough noise for themselves." amen to sugarella (i'm just a pastry chef, i can't figure out how to quote someone's post)

soda chargers, excellent for making champagne meringue or grape soda foam where the bubbles will be appreciated cream chargers, speak for themselves in manhattan, readily available at jb prince or haas

huh?????

where can i get this versa whip you speak of?

i got mine from previn, in philly, and it was cheaper but i think i paid $2100 instead of $2500 and up. still a super bargain but i don't think there are any out there for less than that. but i must agree, if you are doing serious work you must just take the plunge.

sorry, you're right i was confusing it with something else quote=mrose,Jun 1 2006, 03:51 PM] The only vibrating table I have ever seen on Chef Rubber costs $130. ←

even easier, go to chefrubber.com, they have a small vibrating table for about $40