JeanneCake

I hope this works! This is what we bought for the shop, it works well and we just change the heads when we need to. Electric spin brush for cleaning (eG-friendly Amazon.com link)

For the first three years in our commercial kitchen, I scrubbed the grout with a tile brush and it made my arms feel as if they were going to fall off. Then for some reason I found an electric scrub brush on Amazon, bought one and it changed everything! Now everyone wants to scrub the grout lines 😆 (we make it easier by using soft scrub cleanser or scrubbing bubbles on the really bad parts but usually soapy water and a few minutes does the trick). I got one for the bathtub at home, but that's beyond the scope of the thread LOL

Yeesh. I have four round bins (repurposed buckets) on my counter (at home) for spatulas, etc - things with handles you need while cooking... doesn't everyone?

Hmmm. Where to start? (there isn't likely to be an end!! Instant Pot (I bought the first one for home use, then a second one for work) eZtemper (this one is for work) Philips Avance Infrared Grill Breville Smart Oven Air (and because of this marvelous device, I ended up buying a Breville Waffle Maker for the kid) Ooni Pizza Oven Polyscience Induction Ninja Creami I have so far resisted Darto pans (because I would mess up seasoning them, and I am too afraid of setting off the smoke detectors in the house while doing so....) and I've also resisted the Blast Freezer but every time Jo mentions hers, I lust after it and go check the website and try to talk myself into it. When I see the inside space, that's when I walk away - because I want something bigger I love hearing the first hand use by fellow eGers for new to market devices as well as older things and that's what does it for me - you guys are great!

Rose Levy Beranbaum uses the microwave to reduce the juices from thawed raspberries and strawberries when she makes her fruit purees. She says doing it in the microwave means the juices don't caramelize the way they would on the stovetop (the juices in her puree recipes are reduced from a cup to a quarter cup so it would spend some time on the heat); perhaps that's the motivation for this author?

Welcome to the party! Happy you are here

One of my distributors is out of cream cheese and all purpose flour; I have three different places we buy from and luckily the NY distributor has it. Customers have no patience when you tell them you can't get something. I'm beginning to understand why some people have left the industry. We're all tired of this, taking it out on me doesn't help.

I like it!! Pretty cool inspiration and execution. You won first prize, right?

This isn't related to the pandemic as such; however the media is breathlessly reporting that there's certain to be an egg shortage in Massachusetts in the new year. A new law bans the in-state sale of eggs from hens that are raised in enclosures with less than 1.5 square feet of space starting January 1. I haven't gotten a definitive answer about how this might/will affect commercial food businesses (can we still buy eggs from our distributors? will eggs coming from out of state to said distributors be allowed for sale to food service providers? No one knows - or I should more correctly say that all of my distributors have no idea at the moment what will happen come January 2022! So eggs might be the new toilet paper at least in MA

Hmmm. I was thinking I wanted prime rib for Christmas dinner, I haven't looked at prices yet but I'm sure sticker shock will set in. I wonder if I should have a plan B. It will be just 4 of us at dinner, but I like to have enough left to not have to cook the next day or two at least.

look for recipes for pain-de-mie or pullman loaf - it's a soft, close grain bread - pullman loaf pans have a lid that keeps the bread's square shape.

The pie shell helps to insulate the filling to protect it from overbaking; this filling doesn't need a lot of coddling because it's not a custard - there's no eggs or cream; you may find that the edges are cooked through faster than the center when you make it in a rectangular pan so the texture will be drier at the edge and creamier in the center.

Me too! Late to the party but here I am

Welcome, Umar, and wishing you happy adventures in cooking. The first few years, you adjust to the long hours and physical aspects of the job (get good- and I mean REALLY good shoes. Compression socks are your friend ) recognize that you are being paid to learn your craft. Don't take criticism personally (and, don't let anyone mistreat you as can be the habit in a lot of kitchens. There's a difference between practical jokes and being abused) and acknowledge that everyone can teach you something. Enjoy yourself and keep us posted!

We have used the Nightscotsman's marshmallow recipe for years; I've scaled it up and down for full sheets, half sheets, etc. I've made strawberry, raspberry and passionfruit by using puree in place of the water. Amoretti is having their black friday sale, which is pretty much the only time I can afford to buy this stuff so I'm anticipating what I need for the coming year and buying accordingly (compounds mostly). I'm curious about how to flavor marshmallows and want to ask: should I be looking at water soluble extracts to add to the mix? How are marshmallow places making flavors like Irish Cream, Peppermint, tiramisu, bourbon.....? Years ago, I tried adding gel food color to the marshmallows as they whipped and it collapsed and the mallows were very dense. So I'm wondering if marshmallow shops are adding oil based or water based flavoring extracts to make their flavors. Or should I be using a different recipe entirely? We make marshmallows into squares for smores bars, piped into bouchon molds to make striped marshmallows and of course you might remember my brief foray into stuffed marshmallows during the pandemic which I loved making but not enrobing ;)! The sale, if you're curious, is on until Nov 30. Any advice about the extracts is appreciated!

we should ask Jacques Pepin..... I wonder if we could post on his facebook page to ask and then we'd have to report back here

I did a curbside order at BJs yesterday; they are running the same promo as last year - buy $100 of specific manufacturer goods and you get a free frozen Butterball turkey. No advertising yet from the local supermarkets about whole bird prices. When I called the local turkey farm to place an order, they have nothing under 13# available and it's $4.29/pound. I can't remember what it was last year to know if it's a big increase. Pick up this year is the Mon/Tue/Wed from 8 to 6; they will allow 6 people in the store at a time. I'm anticipating a long line - I'm planning to go first thing that Monday morning. They aren't taking orders for side dishes; if you want a turkey pie, you have to order and pick up on a separate day.

This reminds me of the essay Erma Bombeck wrote before her untimely death from cancer; she wrote of things she wished she had done differently - she would have burned the candle shaped like a rose before it melted from being stored has stayed with me for years ..... there is something to celebrate in lots of moments we might consider ordinary but through the eyes of someone else, they become treasured memories that make you smile If you're interested, here's a link to the essay : https://www.goodreads.com/quotes/49262-if-i-had-my-life-to-live-over-someone-asked ETA: I thought she died of cancer, but it was complications from an operation she had for kidney disease.

Those Silverwood pans look wonderful - nothing like the Fat Daddio pans (which are a dull finish) I have!

the Fat Daddio pans create a weird (IMHO) crust; the heat doesn't seem to get through. Sounds weird I know, but I was so unhappy with the results I stopped using the pans and won't buy that brand any more. I think the black non stick would be ok (just not for a chiffon type cake, or an angel food where the batter needs to climb the sides of the pan).

this is making me remember the salmon mousse recipe from The Silver Palate cookbook (which I liked and made a lot many many years ago!), and the copper melon molds that my parents had in the kitchen....

Sweetened condensed milk is somewhat thick to begin with. I suspect that the additional acidity from the extra lime juice made it not set up. You could add some bloomed gelatin to it if you haven't put it in the crust yet....

Do you know Squires Kitchen? I used to buy a lot of things from them years ago, it was always good quality merchandise, quick shipping across the pond. I haven't bought anything in a while from them but I'm still on their mailing list. They are happy to share their knowledge and make recommendations. Just from looking at the product pictures, I'd go for the PME bakeware because even if you line the Invicta tin with parchment, cleaning that bottom seam will be tedious. The first PME link looks like anodized material, which I don't like personally. You want a heavy duty pan (even as a home baker) and in my experience (with Fat Daddio brand), the anodized finish doesn't make for a good cake.

Have you reached out to the manufacturer to ask them how a variation could occur? maybe it's a matter of the batch you were using that caused a higher than usual reading? My guess is that the cannabis industry will be a large purchaser of chocolate and asking the manufacturer to get involved now to help with a solution could be a win-win for you both. they seem to have a lot of certifications mentioned on their site so....

I should have checked to see if it was possible to buy extra beakers. Any time I bought a KitchenAid mixer, I always bought an extra bowl, whip and beater. Which is why I have such a great selection now and I don't have to immediately wash a bowl when I need it......