JeanneCake

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About JeanneCake

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    http://www.jtcakes.com

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    greater boston area

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  1. Could you investigate this product? I don't know if European sugar producers use starch in the powdered sugar or not; it's worth checking out. http://www.coupletsugars.com/page/coated_icing_sugar/f1.html And,thinking out of the box, you could use this fondant powder instead of the dusting sugar, so long as it doesn't melt in humid conditions..... (the glucose has virtually no traces of gluten even though it comes from wheat starch - I ran into this with Pate de Fruit,and it turns out glucose is ok. http://www.coupletsugars.com/page/fondant_powder/f1.html
  2. I am in the throes of wedding season (which means I sleep and work and nothing else until a bit of a lull in July); when you are ready, let me know. It's a double martellato; with the four frames, some wire, the tools, the spreader, the stainless sheet to move things on and off; many years ago Kerry very kindly pointed me in the direction of a woman who was closing and I bought it from her. It took a year for me to unearth the second box but finally my husband found the second box tucked away in the basement and I've been using it every few weeks to cut pate de fruit. I was hoping to use it for marshmallows, but we make full sheets of marshmallow and it's easier to cut those by hand if you can believe it. There's absolutely nothing wrong with it and if I could find a cart to fit it, I'd keep it. But it is a hassle for me to get the thing out, set it up, cut the Pdf, clean it and put it away. I so very much want to just leave it set up but I can't afford to be without that bit of table space it takes up. I know it's foolish to sell it and then spend three times that on a replacement,but it takes longer to set it up and put it away than to cut a few hundred pieces of PdF.
  3. Hi, and a belated welcome http://mvpgroupcorp.com/hydra-kool/bakery-cases/ is a bakery case I bought two years ago, through the RD Store here in the US; the manufacturer is in Canada. The case look is exactly what I wanted - somewhat sleek, glass shelves, easy to clean. My experience with the RD store was horrible and I will never buy from them again. The case works. You cannot control the humidity in it, and it dries everything out - even though it is a case designed to store bakery items and pastry. We have to take everything out of the case each night and store it in our walk in cooler; and that time adds up. Be aware that a deli case cools from the bottom up; the shelves are cold and that cold radiates up; a bakery case circulates cold air. They are two very different things and many people will tell you they are interchangeable. They are not. There are many wonderful and knowledgeable chocolatiers here who I am sure will help you find other places to look. I myself might have a double Martellato guitar to sell (because I can't find a table for it, and I'm ready to give up. If I sell this, I can just buy a double Dedy and get it over with instead of pissing and moaning every other week when I'm trying to cut pate de fruit and getting the thing out, putting it away, wah, wah, wah :).)
  4. You go girl! So happy for you! Years ago, when I started my business a neighbor was saying how someday they'd look across the street and see a van with the bakery name on it and he'd be able to say he knew me when...... I laughed right out loud. I bought a new refrigerated Metris van last week. So now it's your turn You GO girl!!
  5. Then I would definitely not use it for this The Brazilian friends told me to look for DaFruta bottled passion juice concentrate in the spanish/latin foods (where the soda/juice is) aisle at the grocery store; I know that Goya has a frozen passion puree. I've only ever tried it with the bottled juice and that's a little thinner than the Perfect Puree so like @pastrygirl says, Perfect Puree will work if you can get it.
  6. Mascarpone filling help please

    So, an update. It turns out the brand of mascarpone makes all the difference. We used Vermont Creamery today and the results were perfect: it was smooth, creamy, it didn't break or curdle. and we didn't even need the vet's glove (ok, we're still using the 20 qt for a few turns).
  7. I think the syrup might be too sweet and might not set with the SCM; but depending on how much the syrup costs, you could experiment with it. I know when friends of ours mentioned this dessert (they're from Brazil) they were specific about using concentrate from the spanish foods aisle at the grocery store. Maybe you can try one can of SCM and half a can of the syrup and see what happens!
  8. I haven't worked with Ultra-tex 8 so I don't have a way to relate to the texture issue. I thought about a key lime mousse pie, but you might be looking for that sharp lime flavor and then I started to wonder if a modification of a brazilian dessert might be helpful to you. You basically take "media cream" (in a can from the latin market, think of something similar to sweetened condensed milk for want of a quick definition) and combine it with passion juice concentrate in a blender. Generally it's a 1 can of cream to 1 can of passion concentrate but you can adjust it to suit your taste. Pour it into cups or verrines and chill for a few hours. I was going to suggest replacing the passion juice with lime juice to see if it might work for you.
  9. Is there a preference for the no-bake option? (shape, size, presentation?) Meaning, do you need it to be no bake because of the facility, or it has to be egg free so using the Nellie and Joe's recipe isn't an option - that might help point us in a direction to guide you.
  10. When we were having trouble with PdF, I ordered some apple pectin to try; that was the only time we've ever "burned" it. Turns out the apple pectin was meant for jam and not PdF so perhaps the pectin is part of your issue?
  11. those are great aren't they! You've made me realize that I told her about the elastic bands we have for the rolling pins,and told her where I thought they were stores, but I bet they weren't in the drawer. I"m going to look for them tomorrow to see if they've been squirreled away. The squared dowels would work well and be easier to keep track of !! We roll cookie dough between sheets of parchment so we can just put them on sheet pans and take out however many sheets we need and those would be far easier to use. Have you seen that Do-Board contraption? That's big bucks for a toy you can mimic easily and for a lot less!
  12. @gfweb - yes the intern is being paid. Here is a prime example of what I mean. She made chocolate cookie dough and I asked her to roll it thin and showed her. It was a little thick but these things can be hard to gauge, so I ask her to roll it thinner then we cut a sample to make sure it wouldn't spread when baked and could be used under a molded half sphere of mousse. I asked if she knew what Famous Wafers were (she doesn't) and I explain they are a very thin chocolate cookie and that's what I want for under the base of the mousse to make it easier to handle and plate. The few we test baked didn't spread (I rolled/cut them) and fit under the mousse and I tell how many we need, and when she had the cookies cut out ready to bake, I happened to look at them and told her to roll them thinner and to make them even (not taller on one side). I showed her what I meant with one and off she goes, the cookies get baked while I am out delivering and she boxes them up for storage. I go to unmold the mousse today and fit them to the cookies and they're still too thick! I can't remake them, there's not enough dough and I have to deliver them by 2. It's not earth shattering but why aren't schools teaching kitchen behavior - as in "Chef please show me what you want this to look like" and then after you do a few on your own, "Chef, would you like to check progress so far" or if you aren't getting the instruction you need, then show the chef what you produce the first few times and check in. Does no one teach checking in any more? Even if the chef *doesn't* check in, ASK! And for crying out loud, they're on their phones constantly checking things, you don't google Famous Wafers to see what they are? And for this, they think they should be paid?
  13. So I've got a question for you who have interned, or are hosting an intern ..... today, our intern mentioned she'd *never* do an unpaid internship, a comment I found amusing (the discussion was about whether a certain extraordinary and supremely talented baker pays interns). It was amusing to me because clearly the intern had no idea how many, and how much, the intern's mistakes were costing me. Or how confounded I am, that despite me saying I wanted regular check ins, I find stuff partially done and I have to step in and try to salvage whatever's been done thus far. I am not someone who yells (that doesn't help anyone and just adds tension to the kitchen) so usually I just lean in and use a low voice to go over it. Again. The intern is coming along nicely and I do plan to offer an entry level position when graduation happens, but I'm just bemused that as an intern, you have no freaking clue what you don't know and yet you think your internship (the last semester of culinary school, I'm not talking about a stage) should be paid. (I don't want to be snarky here, but I want to add: Because you're bringing so much to the table with you? Your productivity is equal to that of people with more years of experience? Let me pay you to make mistakes?) ETA: the question - are you paying your culinary student intern? Did you get paid as a culinary intern?
  14. Eggs pasteurization

    I also don't think the pate a bombe method will be an accepted method where the health dept or a wholesale requirement is going to matter. I know there are organic liquid pasteurized whites, but other than Abbotsford Farms brand, I don't know that the liquid yolks are organic. What's the application (a product with no cooking) and who is the governing authority (are you doing mail order?) that you need to satisfy?
  15. I did a google search for food testing services in NYC, and came up with this: http://foodtestinglab.com/food-testing.htm#BasePackages From the very very little I know from anecdotal stories, you submit a recipe/product and fees are based on the different tests they run. What tests are determined by what you are selling (potentially hazardous, non-potentially hazardous) and your local BOH requirements. I"m hoping your questions means you're about to go national