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About JeanneCake

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    greater boston area

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  1. 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).
  2. 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!
  3. 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.
  4. 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.
  5. 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?
  6. 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!
  7. @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?
  8. 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?
  9. 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?
  10. I did a google search for food testing services in NYC, and came up with this: 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
  11. Eggs pasteurization

    Is buying the pasteurized liquid yolks not a possibility? I can get them locally through a distributor or at Restaurant Depot. If you have a relationship with a chef, they might be willing to let you buy on their account. At Restaurant Depot, if there is one any where near you, you just need to show your business ID # and you can become a member (it's kind of like a wholesale club, but you have to have an active business to qualify for membership, and there is no membership fee).
  12. Your response is coming across as grouchy. I'd say this cook had been left exposed by the Chef (who was not present at the time, and given the holiday, I venture to guess the Chef hadn't ordered much because of the restaurant and hotel closing for 3 days) and was more unhappy about not being paid for working past closing time on a holiday. That's something your post didn't mention.
  13. I think JohnT and Lisa are on to something - the picture looks to me like a pastry version of hasselback potatoes (where you cut slices into a cooked potato then insert slices of cheese and then bake again). It looks like there could be a second egg wash after the apples are placed and then some crystal sugar to finish; I definitely hope those are not red apples! (more for the mush factor they would result in)
  14. I loved her books; her writing was so inviting and her recipes are wonderful to work from. I have all of her cookbooks and realized yesterday how happy I was that I never loaned them out to friends who asked; because I feared not getting the book returned and not being able to replace them (I'm still annoyed at not getting back my copy of Jack Ubaldi's Meat Book after loaning it to a chef-in-training. And Nick Malgieri's Great Italian Desserts). I am glad her spirit will live on in her writing and she will continue to bring joy, by way of cooking, into the lives of her fans.
  15. Starbuck's Pies

    Can we ask them to just go back to coffee, please? Knock it off with the food already. Or go back to just the large cookies (I had a molasses cookie there that was ok) I had a "bistro box" once about a year ago and it was not at all good. It was well within the sell by date, but the "wrap" pieces were soggy, the grapes were mushy and I don't remember what there was for a sweet, or even if there was one. At something along the lines of $5 or $6 to boot it was an utter waste of money. I did have an almond croissant there that was decent (for what it was. I'm not comparing it to a freshly made croissant obviously but for something made far away and shipped in, it wasn't bad. Way better than that bistro box, to be sure!) I haven't seen these "pies" here in the US so do let us know if you try it!