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RETREVR

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  1. Hobart is the standard. I haven't checked prices lately, but I imagine a nice used one with mixing attatchments will run about $1000. They are dammed heavy, so buying on ebay may be tricky, with the shipping aspect. I bought a 20qt last year and the wisk was the wrong size. It was nice to make a phone call across town and have it handled the same day. A standard convection oven is Blodgett. There are many other good ones on the market, and now there are many more options with steam injections. For basic baking, a Blodgett will do the job, and they are built like a brick house. You can spe
  2. Then why did you ask if you should use a harder flour? I use a mixture of an AP and a bread flour. I machine mix. Good luck
  3. I will not own a book printed by prentice hall. Microwave cakes are a great idea...I will be doing that just as soon as they make a unit big enough to hold cakes for 100.
  4. I am not a pro baker but.... Why the soft flour? Seems to me that you will need a harder flour to get to where you want to be. With a harder flour you will need a longer mixing time to get the gluten there....this may lend itself to machine mixing. This all should alow you to go for longer proof times, which is how you are going to get your air in the dough.
  5. By the way.... I was just finishing the jaconde demo. The lemon recipe is loose and pourable and will set up. It might be the ticket, if that is the application you had in mind.
  6. Well, when you start with lemons, and want to make mousse, the next step is usually making a curd of sorts. I use 20 eggs seperate 2.5C lemon juice 1/2C zest 1qt cream about 5T geletain bloomed in a cup or so of water This is from memmory, so I think it is right. The boosted gel makes it stiff enough to take to a mold or to form quennels for a plate. Assemble like a mousse: Heat yolks, sugar, juice and rind over double boiler. Combine gel Cool breifly over ice Fold with beaten egg whites Fold in whipped cream. It will be fairly loose. Pour or pipe it how you like then let it set up. My bas
  7. A towel buy to clean up the kitchen at the end of the day is nice to have. I used to have a killer immersion blender. I would kill to have one now. I already have a robot coup. It is hard to believe that the french are the best builders of any type of sturdy electronics. Wait untill you have to repair one or get a part for it. When I was out of the business, I once traded a 12pk of beer for a robot coup from a recently un-paid cook. I should have not sold that. A wood table is dammed necessary. I have a wood top to fit the bakers table that the previous chef would not allow in the kitchen.
  8. We are really talking about component cooking, which is very prevalent on the hot side. Many a sous cannot write a grocery list or write a dish down from begining to end before they make it. The pantry is the major advantage a professional has. There are always several things going on in the bakery. Sometimes it is as simple as using the left-overs so they don't get tossed. Left over mousse layered in betwene a sheet of choc torte cut with rings. The waste from the cut-out gets turned into petite fours. The left-over ganach gets poured into the batch of choc mousse. The creme anglaise
  9. I have been doing a lot of minis. I bought some really sharp 2oz tinted plastic "cups". I have been doing choc mousse, tiramisu, and chilled lemon soufle in them. They look great by themselves, but they look even better in three varieties on a tray all lined up in flying formation. We are at about $1.50 on them, however my cups may make me raise the price a quarter. We could never produce them and try to retail them one at a time. However we do take orders for them by the dozens and often put them on parties. They are popular for the same reason that bite-sized brownies and fruit bars
  10. Talk about making things more complicated than they need be. Think of a bell curve. The peak of which is 140deg. You pull the roast before it gets there which allows the heat of the outer portion of the roast to bring the temperature of the interior to the top of the curve. The muscles tense-up with exposure to heat(remember the trick of feeling your palm when relaxed for rare and feeling it while flexed for well). Same thing. You have to wait untill the temp starts sliding down the other side of the curve for the muscles to relax again....thus your roast won't wet the bed. I can almost
  11. I don't know if this counts, but...I just cured a side of salmon. It is a snap. I used a very basic cure of salt, sugar, dill and a little cognac. I weighed it down in the fridge for three days. I do have a big smoker, but not one capable of low temperature smoking. I smoked it on the stove top for only a few minutes and then let the smoke relax a little by resting it in the fridge for a day. It turned out very well. Once duck season starts, I am going to play with some cured breasts and duck pastrami, and a little confit. My smoker is a big New Bransfels tank type. I can certainly sm
  12. Thank you all for your responses. I am sorry I have been away for a day. To address a few things Wendy. Yes I am familiar with weighting. I made canape sized in-house smoked salmon and asparagrass napoleans today and obviously weighted the pp. I had just never thought of weighting a filled pastry. That is a hell of an idea. Perhaps even rolling them up in silpats? I crazy. I also do make small voul au vents as you describe, usualy for a salad of lump crab. I think I loose something by not baking the onions (and don't forget the blue cheese) en crout. The ingredients interact. I have
  13. RETREVR

    Involtini, rolls..

    I used to make a veal involtini with spinach, pine nuts, pruciuto, and fontina. I ocaisionaly serve chicken rolled up but it would be better described as roulade. A true classic is wild dove breast with jalepeno and onion wrapped in bacon ( or pancetta, procuito...) and grilled. Must be served with cold beer, preferably fire-side.
  14. Where to you light that thing?
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