chiantiglace

baking powder is not going to make the doigh flaky. never will. Baking powder is only going to make what moisture it has absorbed rise with the strength of the flour and or eggs. If you make your dough properly, baking powder is neglegible or even damage some in my sense. With a properly made pie dough, properly cut in at the right temp, kept at the right temp, folded properly, and lined properly you will have all the flaky goodness you could ever want, any more would be puff pastry.

I am not laughing because either A: that didnt happen B: you misheard him C: he forgot to say what he meant or D: I dont know what is reality anymore

I can definately see a specific style being used. Very geometric, clean and organized along with careful flavor compositions. Very nice.

Hardware store and craft store. Sounds funny but I buy more tools at the hardware store than at William-Sonoma (any restaraunt supply store) Got a torch, heat gun, and low flame candle burners are necessary. I like to use tetraflourethen from chefrubber to quick freeze some things. You can also assemble a heat lamp box for yourself from equipment at the hardware store. For blown sugar a heat gun and torch may be too much. It may be necessary to get a hair dryer, and find some way to put it on a stand. Chefrubber sells one that is already free standing. You will also need an air pump. Somthing that draws air in from one end and pushes it out the other. This will be necessary so that you dont draw air back out of your blown piece. Check places for a "fixible syringe". You will definately want one or more silpats, and or marble if possible. Thats all necessary, from here on out your molds and utensils are your own creativity. Good luck.

I have little clue whats going on with this sorry. I think I understand everything but really dont get what is really taking place, Mike could you help me out?

the longer the better. A perfect meringue is made dried out at 120-140 degrees F for many hours, preferably overnight. The trick is to let them go inside a gas oven simply with the pilot light on. This is not practical for you at home, so drop the temp as low as possible, I think 170? and use a more stable meringue (Italian). Thats if you think your having trouble with your french meringue techniques.

All I can suggest, after all that has been said is: Make sure your spatter contents are hot and loose. Instead of drizzling using gravity, use your natural forces. Tilt the mold straight up and, using whatever you want, project the spatter outwards towards the mold. (ie) with the spatula wave it back and forth vigorously to get small dots spattered against the surface. If starts to run down, take the mold and bang it upside down to release loose ends. Tell me something, does rain hurt more straight down or side ways? And why?

This always seems to be a bit of a concern for people but I wish they would stop bringing it up. Perfect puree's products should never be diminished for "added" sweetener simply because they only add to keep a products sugar level consistent all the time. You can't expect every batch of, well, anything to taste like the last one so they tweak recipes with blends of the same fruit, and at the end if it still needs a percentage of sweetener to keep their product consistent. It's only added sweetener that should already have been there if the product was perfectly adeqaute. At home its tough, your best bet is to use fresh passion fruit. If you ever get a chance or spot some puree, snatch it up and freeze it. You never know when you might want to use that exotic, or out of season flavor.

Have you ever seen lavender? its light blue/grey/purple. Thats like asking why your basil fondant turned green. I'm sorry, if you need a better answer than that all I can say is working your fondant with the lavender absords the pigment as well with time and warmth.

knowing how people handle themselves in the kitchen, I have no problem with them wearing gloves infront of me. I actually think its kind of pointless to argue about it. Do what your suppose to and keep clean, gloves or no gloves. I'd rather them use gloves.

but isnt a point of confit for the juices to slowly cook down into the meat? if they are tightly wrapped in foil and evaporation has no where to go, doesn't that change the overall outcome significantly?

BUTTER Angel Food Cake Artisan Breads Pomegranate Carribean Food Beef Jerky Duck

The Packer Produce Marketing Association Both of these sources are highly reccommended by my product knowledge professor. I have skimmed through each groups guide and there is A LOT of information to gather, more than you could even use. The Packer is exceptional well guide book to have. It even has standard shipping sizes for restaurant (bulk) purchase. You really can get all the information you need about produce from these sources. See if you cant get yourself a guide book.

how long, or better yet, to what doneness are you cooking the duck?

I like to give them a good sear and cook them in the oven until med-rare. only S&P is necessary to duck for me, just because I absolutely love the taste of duck. My two favorite sacues for duck would be a reduced red wine (Port or Chianti ) finished with a little demi glace. The other would be a citrus bigarade. In the red wine sauce I cook down the wine a little with sugar, jalapenos, and if I feel like it some sage at the end.

I've had a salter for a while now and it has never done that to me. I take that back, 8 months ago it was doing that but it was because it was running out of battery. Once I changed the battery it has worked fine. I use mine up here in NY, where believe it or not it is very dry right now and I dont have any problems like that. Very strange.

I've done rootbeer reductions that have come out great. Just put the reduction on very low heat and let it go a long time. You can always try a different method if that doesnt work.

It can be subbed, I don't know why you just dont use butter but lard is still better than shortening.

250 degrees is probably far too low. Also it will form a skin as you see if you dont handle it properly. Dust it with some confectionery sugar when using. Most nougat is rolled out that way and the cut.

speaking of which Carlos, I just got back from class and before it was over I noticed a very light day of work for my team t/m. Tomorrow all we have to do is make spritz cookies and pound cake while everyone else has 3-5 things to do. I asked the chef if the rotation schedule looked right and if he agreed that it was a light day with me I wondered if there was something we could get ahead on. Chef agreed and said that we (my team) could make doughnuts t/m and that we will be the only team doing it since t/m he is demoing it. Very happy with this decision I felt it necessary to share it with my 18 year old lack luster team member who apparently has an opposite view of education from mine. The second I told him we get to do doughnuts t/m he started ranting about absolutely nothing. His main complaint was that he wanted to get out early so he could drive home for the weekend (sure wish I lived close enough to drive home). I tell you the bad attitudes that began a couple blocks ago have turned into horrible attitudes and the good ones are slipping. But I must say the 2 older gentlmen that I encountered much friction with from the start has softened to friendly notions. It's funny how to experienced prevail over time and the inexperienced gain friction sparking into flames. By the way Chef Temme could said he could barely remember a year and a half ago and might be able to remember a Carlos.

Patrick, I do not have a "3Musketeer" recipe, sorry. I do have a correct nougat recipe. Also, the pull you experience is a softer nougat. I did explain that Ruth could do a harder nougat. The harder the nougat the easier it will "break" at the seem. Also, chefette, I dont think they meant marshmallow was too hard opposed to nougat, I think they meant that it was "tougher" meaning it has a pull to it and has a stiff mouth feel. Think about what you do when you put a large marshmallow in your mouth. The first thing you do is squash it over and over and over. You dont do that with nougat. You half chew/ half suck or "rub between your tongue and roof of your mouth". So the whole mouth feel thing is what we are looking for to replicate a 3 musketeers. If I were to do it, I would use nougat and a stiff one at that.

Nougat is where its at. Unfortunately the ^upper^ recipe isn't styled for nougat because usually you seperate your invert sugars with the sucrose. The reason being a 270degree cornsyrup/glucose/honey/trimoline/etc incorporates easier in the egg whites without hardening. Then after the invert sugar has been properly added the sucrose is then poured in the hot thick hot meringue. The higher the temperature of the sugar the stiffer the nougat will be. If you want you can even use caramelized sugar for added flavor. I have a few recipes for nougat, a couple with honey that should add significant flavor to milk chocolate. Never the less, no matter what recipe you use, nougat is your best bet for a proper reconstruction of the 3 musketeer. I must say also, be very careful with chilling and bringing back to room temp. From my experience nougat is very forgiving with moisture gain.

I remember being early into the "hood thing" and all my chef gave me was commercial degreaser and a SS scrubby. I tore through 18 years orange and gold grease for about an hour before I got mad. Oddly I decided to try a blow torch on it a little, worked pretty well. By the way, if you have a construction or paint buddy, a pressure washer would be quite handy too.

Its probably easier to make pasta dough by hand, less to clean up at the end.

I always share. I have never found myself needing a competitive edge so take my opinion lightly. Also, if the only way I can beat Cindy Lou down the street is a "secret recipe" and not my raw talent and skill then why should I even care or enjoy what I do. A recipe doesn't make you, how you perform and dress that recipe is what makes you.