chiantiglace

Yea but then you dont have a coulis any more, you have a berry flavored syrup. The whole point of the "coulis" is the fruit pulp. Am I wrong?

Oh, I dont know, I suppose to depends on what you are looking for. If you are just looking into the school because you want to see a large mass of food and people in the food industry than the earlier the better, classes change between 1:00 pm and 2:00 pm so Roth Hall is by far the busiest between 12pm and 3pm becuase of meals as well. The best regular times to visit is at the end of the block. Every thursday (or 13th day if its on an odd schedule) is grande buffet. Go in an check this out for lunch and or dinner. Apple Pie bakery closes at 6pm, so get in there asap. The American Bounty is all the "in the know" favorites. Some students may rather work in Escoffier because of its name, but they would all rather eat at the Bounty. Dont be scared of St. Andrews cafe, just because it has the word "nutritional" on the side of the building. Its just a menu designed to be health concious, but not petty. You would be surprised at the wonderful food you can get there. In the warm times of the year it is a great place to go grab lunch outside in the courtyard. Ice Carving club is going strong so might be good to find out if and when they are doing a particular event. But personally, your best bet is to wait for me to come back in the winter. Once I get a grip on that school again, I am going to rip it wide open. I have a huge event I am planning, that I cannot talk about, but I am striving for the largest student run (or any CIA affliated run) event they have ever had. So in approximately a year, that may be a good time to visit .

There are plenty of words out there for sauces. Use them properly. I know I am sounding like a jerk when I say it, but coulis is not an interchangeable word. Too me its the same as calling a "hollandaise with white wine and shallots" a "Buerre Blanc". Its not a Buerre Blanc, its a hollandaise with white wine and shallots. Why even say coulis at all, just put -Lemon Thyme- on the menu description, nothing else. I mean, what is it just sugar, water and herbs? then it would be a syrup. What else is going into it, everything has a name.

I've used the pulled out cutting boards before. Each time I use one, I pull it all the way out and set it on the counter because they have never been sturdy enough for me.

thats not a coulis though. Isn't a coulis suppose to be simple processed fruit pulp with added simple syrup?

Bruce, I wont reconsider my reply because what I said was not out of frustration or you hitting a nerve. My tone is more towards being positively exited, and it wa meant for far more people than you, thats why I gave so many examples. You are right though, if one part of what you said spawned the reply in majority, it was the "strangers" comment. I too agree with you considerably on the recipe sites. I never visit them, and if I must check some recipes for formula varification I will go straight to a book and not a website. Basically my post was meant almost like an advertisement, to recapture all that I find great about egullet. And if you agree with me on my post, the parts you didnt feel directly related to you, I am not so sure how you can be completely opposite of scubadoo. Maybe you just love books so much, its hard for you to accept you love the net too?

a closet door worked for me once.......

Interesting, I am precisely the opposite. I use the internet (especially eGullet) for inspiration, but I prefer to get recipes from cookbooks. I favor cookbooks where the authors thoroughly understand a particular cusine and imprint the book with their passions and idiosyncracies. Recipes from random strangers on the Internet lack a consistent author's voice, so I find it harder to adapt the recipes to my taste. Edited to clarify. ← This seems too arguable, so I'll try to be brief. Have you not seen the demonstrations taken place in the pastry section? Many people here are probably better than a lot of the cookbook writers already out there, but do not have the time, money, or ability to put what they know into a book. We here on the net are able to pick their brains with a single click, and get personal with the "so called author". I think you are missing out on a lot, or maybe you havent discovered what we already have. When I walk into a cookbook section in a Barnes and Noble, I am instantly stressed. Stressed because for every decent cookbook there are 250 lousy ones that shouldnt even be opened. Thats because people dont know anything about food so its easy to sell a shit book. Kind of like when your mechanic rips you off for parts you DONT need. Here you get a large culmination of people and opinions, plus THOUSANDS of years of accumilated work experience/stories/drama/and practice that you can never get in a single book. There are so many books that have flawed recipes in them too. If someone has a flawed recipe here its easy to get back in touch with them and see where the recipe went wrong, or where you went wrong. With the book you are in the dark if you dont understand, get a new one is your only hope. Not to mention the amount of great chefs you can meet on here, find out what they are doing new almost instantaneously, without waiting years for it to circulate or for them to actually write a book themself. READ EVERYTHING!!! thats what I say.

I wouldnt be half the person I am today without it. There is no doubting that. Thank you eGullet

I second the sink input. I use to use a butcher block over my sink and my marble slab over the stove just to prep what I wanted, then I would exchange them out when washing or cooking.

I dont have this problem when I make meatballs.

what do you mean when you say puffed bottoms, exactly?

if you heat your sugar to 310 there is a good chance you are going to have an amber colored sugar. 297 is optimum, with optimum atmospher that is. Second of all, add your coloring after you pour it onto the silpat and work it in. But if your casting the sugar, drop it in at around 260-270F by adding the sugar during the pulling stage you can do multiple colors at once.

either, and, or..... Gelatinization of the flour starch was not done thoroughly or the mass wasnt mixed properly/completely. could be something else? What are choux buns?

the closer to room temperature the dough is, the farther/thinner they will spread. Increase in fat will help it spread, but unfortunately an increase in fat will give you a crispier cookie.

try a higher sugar to egg and flour ratio.

you dont need to put any on the stone, you will just have to clean it off because you dont want burned cornemeal on your bread. I like to use Semolina for bread and pizza typically but you might be able to get a hold of semolina where you are so cornmeal will work fine. Just let the bread rest on a board dusted with cornmeal, all you need is enough to help you slide it on and off of the stone.

instead of adding the water and kneading (really you dont need to add water at all) but if you wanted an easier way just roll your preshaped dough over a wet paper towel and form your shape. while the bread proofs it will attatch itself anyways.

First of all, a quick and very important tip for bread making. Do NOT judge how proofed a bread is by the level it is at, judge it actually getting in there and touching it. You will know from experience if its risen enough just by the way it looks, no matter if its 5lbs, 5.13lbs or 3 ounces, it should all look the same. Guage it by the size of the bubbles, the dryness of the crust/edge, by the touch (whether it is ready to deflate or still pushing back at you). Typically you would want it just before its ready to collapse, where it still has a littl room too grow (10%).

How do you fit three 5lb loaves on one sheet pan. I think this may be another cause of the problem. I can barely fit five 1lb loaves on a sheet pan. 5 lbs of dough is quite a hefty slice of bread. I have a strong feeling your not proofing it enough or its being baked in tall pans, but you said collar.

I think I need a little more information. Sometimes thermometers just freak out. One day I gave my thermometer to the L'Escalier PC and his custard was reading 140degrees celcius (over a double boiler). I then proceded to check it at 212F at boiling water, it was right on. Also I always go for bread at 190, not 180. Maybe you hit a steam pocket? Its good to check a couple places or all the loaves at once. Does the dough look like it was rising properly?

Anne I am surprised with your Scandanavian blood that you take so long to heal. If I cut my self early in the evening, it seal up by my service. Same with burns, the skin will be completely reformed in a couple days. Thats probably a big reason why I tok so little care. jkonic, wait until you forget the towel entirely. I did that once on an extremely busy saute line. I was only at the establishment for a week with no real training. They just threw me on during the height of the season. The majority of the menu was saute and there were only 2 line cooks. I was so busy that night I was in and out of the oven with pans. About a third of the way through the night I pulled one pan out of the oven, turned to dress a plate really quick, went back to the oven to pull another pan out, but unfortunately I had forgotten my towel, and oddly didn't even realize it until I had the pan half way up. Also when your that busy, as you can tell, you cannot drop the pan or you will have to do the order all over. So I had to bring that pan all the way up onto the stove. And those two seconds were in super slow motion feeling like an hours worth of pain. What can you do? I've got dozens of stories that are very odd in how I burned myself. But I won't get started because I'll be here in to next week.

its been quite a long time since I burn myself. Maybe my rythym and awareness have gone up. I use to burn myself practically once a day, mainly because I didnt really feel it unless it was on my palm, so I gave no regard to hot things. With no respect, burns will keep on comming.

it shouldnt make a difference whether the cake is warm or cold, that is if you made the appropriate sponge correctly. Use a seperation foaming spong for a better result over the genoise. Make sure you bake it at a high temperature very quickly. Also only grease a tiny bit on an inside border to keep the parchment down. Immediately after you pull the sponge out of the oven transfer it to a cool sheet pan. Also while rolling, try to use a piece of parchment to roll the sponge for you. By rolling the parchment instead of the sponge itself, you ensure and even fold/roll.

jrobin, there is this thread further down the front page more obx info