akwa

how about along the lines of the disappearing border between savory and sweet new techniques to match flavor in the modern kitchen

i think this is a great suggestion it would be possible to chart ingredients versus techniques thereby demonstrating a table of flavor and texture in what form would the elaboration be most helpful re chinese pastries, i am fairly ignorant myself

Interested in generating pastry books or digital books What topics are insufficiently covered? Restaurant organization? Creative process? Hygiene? Ice cream? Technique? Home application of professional technique? Would appreciate guidance in this question. Looking to service a real need not my imagination.

also asshole proficiency here just no more platform any advice regarding online publishing? is this a realistic medium? it seems to me to be a legitimate way to conceive and develop an idea. i am currently working as a babysitter for my daughter, and would love to develop a means to produce while at home. mix of basic pastry techniques streamlined and avantgarde food composition any thoughts? is there real demand for pastry books? also, is there real demand for professional kitchen operations books? great forum will

brunoise then poach scraps (sous vide at 65C) with 10% weight in tpt syrup from skins/stone Puree cooked scraps and vac brunoise inside puree. Allow to rest together overnight you get a pretty remarkable green mango "compote"

works excellent as a substitute for apple pectin torreblanca has entire chapter of pate de fruit benefit is less sugar needed, and just needs to be boiled does not need to reach 104c emulsifies very well can be reheated, emulsified, reset as cream/flan excellent product only drawbacks are slightly gamey flavor and very high strength, so precise measurements are necessary, as well as a flavor masker such as alcohol or acid would be advised for cleanest taste

congratulations for innovative application of industrial food science. photos are beautiful couldn't you make a flavored peelzyme solution (sirop?) therefore raw confiting the fruits cold by virtue of the pressure, and make instant fruit segment confit?

call me crazy but i always go out for dessert after scooping ice cream from which i am retired but i had chinese style pork belly braised with sugar and caramelized to high hell for me this is sweet and savory end points to experience calling it dessert is just my foolishness by the way, sounds great, orange and spinach and bacon, oh my maybe with yogurt and orange flower water? and pedro ximenez

The distinction between sweet and savory is merely an arbitrary one that shifts as fashionable. For all of history food has just been food. Apicius duck is sweeter than any traditional Roman dessert. It is unlikely for the labels to be worn off soon, though el bullis incredible staying power at the top may prove to have more impact than anyone imagined. even gagnaires cookbook is titled salt and sugar; only the emphasis shifts, the core ingredients are irrelevant. Albert gave a great demo where the audience was challenged to identify the sweet and savory courses. With modern aesthetic, the visuals can be the same. A group of trained chefs with diverse backgrounds paired with imaginative consumers will dissolve this line. Food thats more savory or sweet should only impact the arc of a menu Even tradition acknowledges this ebb and flow of sugar and salt Perception is reality.

great dessert component for some time first published version i have is from albert adria 98 bacon nougatine I have used bacon and pork products in many ways probably most original and tasty was bacon fat financier smoked bacon routinely used to flavor truffles flavor of salt and smoke and fat natural component to dessert

I have a lot of respect for what Mario has accomplished in all mediums, but lets be honest about the finished product, there was no comparison between Michael's and Mario's. I think that the most telling part of the show was how serious Mario was, and how genuinely humble he was when declared the winner. I seem to remember a boxing match in Seoul 88 where Roy Jones was similarly reassured by the "victor." Either way, great cooking by Mark Ladner, and Michael's crew, and the decision says more about the country's collective "taste" than the chefs. Take care all, and Michael, you should know that you represented yourself exceptionally well. Time to change the diapers.

a good double blanching in abundant boiling salted water should remove much of the potential for fatality. it also tames the flavor and makes it much more accessible. once double blanched a short cold infusion will be very effective.

Chef I have not used too much, but it tends to work well to make syrups, sauces, reductions, etc, without any sugar at all. If you want a more stable base, try 20 corn starch, 20 potato starch slurry per liter water. Lasts relatively indefinitely. I would recommend testing in granite bases, that can be molded after freezing. In addition as a base for whipped foams it functions very well as it can incorporate air hot or cold. Im not sure if this is any help for you, but keep me posted.

no offense meant to molto but as a technician it will be difficult for him to outperform Michael Why not more crossover battle of the network stars Basketball players versus tennis players and pastry chefs versus savory But what would be the neutral ingredient?

across the atlantic herve this works are very informative and inspiring, a bit more user friendly I have found than mcgee, but certainly not as comprehensive under one cover

one of the best sauces i ever made was a campari and ketchup emulsion it was salty sweet bitter and sour and without a trace of fat but full mouthfeel probably mounted with gelatin and olive oil would mellow it

for the record, I am in the kitchen for two more weeks and am certain that whatever direction chef Shea Gallante chooses to go, the results will be excellent.

Thanks for the kind words It was indeed I, America's least wanted, accidentally making something enjoyable. Looking forward to future playdates W_akwa

Greetings to all I appreciate all the concern for my well being I am going to concentrate full time on raising my three month old daughter loulou. I extend again an offer to all disappointed parties to return as my guest, and to forward any special requests via email through egullet. I wish a happy holiday season to all, and hope that any negative thoughts re dessert at Cru will not prevent you from enjoying its wonderful cuisine. Warmest regards, Will Goldfarb

straight up gelatin is the most flexible, no pun intended take care to have the base properly frozen and spin at the last second before serving for optimal results, youre welcome to come on by if you want, we make a variety of products like this good luck

making a "whipped gelee" is the easiest way to make a savory sorbet. set a light sugarfree gelee and freeze it, allowing the paco to whip it. this is a "sorbet"

its no grand secret yes being my answer

new york new york

Perhaps you could mention what a "special" assistant is or consists of for you? I think theres a few people out there that might shy away from appying because they don't have an exciting resume, yet. What kind of person and skill set do you want? And....is "young" a prerequisite, cause we hear from a lot of serious career changers here? ← Youthful mentality is more important than age, eager to learn, takes direction well, extrapolates to make own conclusions rapidly. Skills I need are cleanliness, organization, determination, focus, attention to detail, and the will to win. Manual dexterity would be pleasant. Exciting resumes are boring.

it is actually an enzyme but more interesting is how eager all the respondents are to label it as something they already know how to use. It would be difficult if not impossible to create the precise texture and taste with egg whites, agar or alginate/calcium chloride solution. Either way, hats off to Chef Wylie Dufresne for a novel application of industrial food science in gastronomy.