akwa

for max impact i agree petits are great i dont know the type of restaurant for example individual separate praline macadamia with seasoning that reflects the style you can bang out 3k at the same time, and that should provide roughly 600-900 orders interesting pate de fruit flavors can be hollowed out with 10 parisienne and filled with cream/yogurt garnished with fresh herb etc for micro taste again, a 2k batch will nail you 600 orders easily even at 2x2cm per full sheet tray in the spirt of lemon curd but more easy, if you fill siphons with lemon curd, using egg whites in base in stead of yolks, you get a great lemon mousse, and can fill roughly 40 tastes from one 850 ml sifon, even 80 if you do 10g tastes, which will fill a small shot, therefore a 6k batch should be more than enough. Garnished with some muscovado sugar and fresh basil makes a nice spring treat Individual chocolates are also a glamorous but somewhat labor intensive process. I am a big fan of simple tasty treats like a pistachio financier. Again, a 6k batch will give you 600 10g portions. You can garnish with raspberry or fleur de sel, or anything really marshmallows are another easy large volume item, can be flavored with a liqueur that reflects the flavor of the cuisine Finally agar agar based gelees are incredibly practical as they dont break down under temp, and can serve as the base for spoon mounted petits. Litchi gelee with fresh litchis, orange flower water and yogurt? any combination for spoon mounting is fine, and again, 2k of base gelee with provide 600 2x2cms, and spoons can be premounted on sheet trays or serving trays. All of these are one step to make, one step to portion and one to two steps to finish, you could knock the place out in two hours and be home for dinner enjoy, i hope this is helpful

Steve Thank you for your response. I am pleased to receive such thoughtful criticism. Please forgive my disjointed response. I went old school on the juicer, with the Champion, as I have found it to be a warhorse. Regards to documentation: I was fairly tech savvy in 1999 produced scores of photos and computer work, and was convinced at the time that this was the essence of discipline for creativity. I must say that I am no longer as sure. I feel that extensive documentation is essential, but I am sure that I will not be beaming streaming video, unless its of my daughter's first steps. Much has changed in my life, and I think a new direction will reflect that, and having said that, what I take quite strongly from my El Bulli experience is that twenty years to be an overnight success is just fine. I think that my breathlessness upon the nerve center of the lab has evolved. With regards to momentum/media, I expect to be largely ignored. I am pleased to continue to use this site because I think it generates useful dialogue and learning. Imho, the vogue re molecular gastronomy has largely focused on technological applications of ideas, not real science. From Herve This I take this to mean that the traditional dynamic of the restaurant means that science cannot exist, since it is based solely on the pursuit of knowledge and the understanding of phenomena. Finally, a slight paradigm shift may have allowed me to ignore the traditional relationship that you describe. Regards partnerships, it would certainly be ideal to develop meaningful relationships. But I've spent the last eight years getting ahead of myself, and I would like to begin being on target. Hopefully I will be able to generate value based momentum in time. Warm regards WG.akwa

excellent advice all around i am reviewing the results before responding with further questions i am looking forward to sharing results which should unfold over the next two months thank you to everyone i am particularly interested in preparing in vacuum re two months, i am anticipating a relatively lengthy order to delivery to consumption potential

Anybody have a Wybauw formule in a nut shell Thanks wg

I am developing a line of chocolates and am quite ignorant as to the necessary ingredients to ensure a two month shelf life. I have some base recipes that I am comfortable but would appreciate any advice regarding "preservatives" or storage techniques. All the ganaches are simply Cream Invert sugar Chocolate Butter Thanks

all i can say is, who cares? although the reality is probably a great deal of people shows how in tune i am

i would shop a used vita on ebay an unplugged vita will still outperform either imho

yes By emulsify, do you mean blend together? ←

you can use leftover chocolate to make a cuvee hot chocolate Milk 1 sugar 1 butter 1 praline 1 chocolate 1 salt to taste Bring milk and sugar to boil, emulsify in order, chocolate, praline, butter Emulsify and serve smoking hot, also makes good mousse base

ted i wanted to clarify before making precise statement so heres text from the carpigiani usa website: im too ass backward to know how to make those fancy links so ill just paste Carpigiani was formed in 1946 with the goal of producing and marketing the first automatic machine to make hard ice cream: the Autogelatiera. In the 1950's Carpigiani grew substantially, opening offices in France, Germany, and Japan; in 1964, the company opened facilities in New York, under the branded equipment name of Coldelite. In 1991, The company moved to Winston-Salem, NC, its current headquarters. In 2000, Coldelite adopted the original company name, becoming known as Carpigiani Corporation of America.

i am a diehard paco fan for cost, speed, versatility, etc however, it is not a practical machine for a high volume operation, in my opinion carpigiani makes a suite, or set of three machines, a pasteurizer a maturer and of course a batch freezer although it can run towards 100k, it is absolutely a bangin system and can generate 10 or more liters, three at a time, and can properly be programmed to run and transfer machines automatically for a production and taste warhorse this system is incredible you can run an entire gelato shop with one suite a blast freeze and a display ted although a rose would smell as sweet by coldelite is the micro carpigiani for distribution in the us

regards to all posters one of the best feeds i have read sorry to be so hit or miss, apparently i can live up to my reviews great advice so far, the spirit is in the right direction, either more concrete or abstract is fine, i was unable to parry yesterday because my server was down. chefette, i would say your list is more grand than mine, but consider the following criteria of mine, less baking less chocolate and sugar showpiece type work fewer tool/technology based pieces rather than more smallwares, in fact, smallwares are a fraction of the cost. I would like to equip this kitchen for 38000 also aesthetically, where would sheet racks go in a home kitchen? is it desirable to broadcast results initially or allow some momentum to build over the next decade or so? where should the tip jar go? on what side of the piano? and also, where does the monkey with the organ play in relation to the inductions? ps has anyone seen the new hugentobler suites, probably the best looking island i have ever seen

probably should clarify some things lou lou is my daughter i dont have pets its not my house so i have only chosen the toys not the bones commercial fridge and freezer to follow initially the house has to look like and smell like a house but dont forget el bulli taller is retractable and appears to be a nice rambla apartment when the shades are drawn regards to research i am looking to make a new direction formerly muy adria as per my experience i have been much more swayed from herve this lately but am even more interested to find a new direction how many more articles can we read re the same idea? still finalizing equipment who's used the gastrovac (its a micro pressure cooker) back soon love to all

sorry so terse chefette i am typing with one hand as loulou demands at least one hand at all times re health the guests will be guests not paying is there still any code requirement?

re health concerns research will be for private use only re volumetric glassware, what is the best source thanks for the input

designing home kitchen for dual function 2 to 30 guests service three times daily research capability any suggestions?

perhaps you could mount it inverted, or upside down use fine tefal silpat or acetate to line the tray that way the top is protected and charged to be shiny and you can wrap the bottom ps i find mounting inverse to be superior in almost all regards

great suggestion regarding invert sugar either torreblanco or corvitto include a recipe to do it yourself invert dont have the books on me but im sure someone here does try me pm tomorrow question for tan isnt corn syrup more similar to glucose

if not stored too long honey works as it is an invert sugar though the inversion is not complete and therefore the crystallization over time

morbier actually tastes like an early adolescent armpit subtle savory scent surprises some isnt that at least alliteration

with regards to simdelish endorsement of talbot itunes concept would you prefer an editing and classification of work to start your selection process or would a great wide open information base be accessible. i imagine an editor of a compilation serving an invaluable weeding out process, particularly in our time of information chaos.

good suggestion tan re compilation but the key would be the editing in my opinion to present a real philosophy that contributors would well, contribute to in that way, i think that both a singular and unified approach would be useful ps chef talbot, you and your partner prepared a great meal for me in maine three summers ago at the bradley inn

i feel that there have been many great contributions to this dialogue already i am interested in a grand synthesis with some soul not shell of ideas to sell perhaps nightscotsman has found useful division technical practical fantasy as well i envisioned one book with first part basic restaurant pastry broken down by two dozen or so techniques with elaborations followed by two dozen fantasy sequences with little text and grand photos regarding more practical i think that greatest hits would be a great book, i just wouldnt want to end up like modern plated desserts etc. perhaps two dozen contributors tops? more narrow or more broad?

With thanks to Wendy DeBord I am going to try to compile tips for pastry chefs I would like to distinguish from current PAD in the following manner Thematically Cleanliness Organization Ordering Costing Inventory Creation Production Setup Execution Sales Breakdown Education These general topics are just basic guidelines Please feel free to add your own The most important thing is to create a valuable basin of information that can be efficiently packaged and therefore creatively and functionally employed Best Will

dear michael if that an invitation for collaboration i do regarding synthesis work, yes, this would be ideal what's the market, how many people own even the base reference books you mention or am i underestimating the sophistication of the average reader on same note, in what way is synthesis palatable how do you make broad sweeping conclusions non threatening cheers