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chef koo

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Everything posted by chef koo

  1. I understand the orthodoxy around gelatin but for most of my uses, I've never bothered and have been fine. 99% of what I use it for it's going to be solidifying a liquid, so I just simmer it until it's completely dissolved (I know you're not supposed to boil it either, but never been an issue). Problem solved. Simmering it while stirring removes any lumps, I've never seen any issues with clouding. If you're making a mousse where you can't be as aggressive, I can see the benefit, but EVERY recipe I see regardless of how the gelatin is being handled, calls for blooming. It almost has a putting a cork in a pot of octopus to make it more tender feel to it.
  2. That being the case, I think I'll stick with the non fluted options
  3. I know you can get non-fluted pans, and ones that are perforated, but the vast majority of the ones on the market are fluted. I can't think of a practical reason why that would be. If anything, it seems disadvantageous. It's more labour intensive to line with the dough, they seem more complicated to produce, harder to clean. Is it for the structural integrity? I mean, how much structural stress could a tart be under, where that fluting would actually make a difference? As far as I can tell, it's just for the look of it.
  4. If you're going to simmer gelatin in a liquid, is there any point in blooming it?
  5. I've seen a number of recipes involving whole, uncut leeks. Is the idea to clean them whole (Is that possible?); buy them dirtless (is that also possible?), or is it no possible and you simply accept the dirt and just eat it?
  6. What's life like? How did you get your job? I've been a chef for a while now and I'm looking to work in a remote camp (oil, mining, off shore, ect), but I've heard a lot of stories and I'd like to get the straight dope on the situation.
  7. As I mentioned before, if that is the case, why not simply proof the whole batch, but for less time?
  8. So if I understand correctly, pre-fermenting isn't so much about the product as it is the logistics?
  9. Interesting. I've never worked in a professional setting, but I've noticed that the technique is shown and recommended in cookbooks and cooking shows as well. I figured there was a pragmatic reason for it, in regards to the end product.
  10. So I made this loaf, just now. The whole batch of dough was made last night and proofed. Flavor was great and the texture was great. In comparison to baking a loaf with a preferment, the flavor was slightly better as was the texture, but not by much. Either way for future reference, I'm doing away with a pre-ferment. It never made sense to begin with and it still doesn't. Just an extra step that doesn't do anything, in my mind. The recipe I used was follows 500g flour 400ml water 10 g salt 5 g yeast Just mixed it all together and kneaded for a few minutes. Proofed it over night and baked at 450 for 40 minutes
  11. I'm not the most well versed in baking, but it's my understanding that the longer you knead something, the more robust the strands of gluten become. It's also my understanding that if you add more fat and/or moisture to a dough, it inhibits the formation of gluten. So if both of these are true, would it make sense that a bread dough with something like 70% moisture, take a VERY long time to knead to build up the gluten? Would 30 minutes plus be out of the question?
  12. @keychris, could be, but I'm guessing that the benefit is something a bit more concrete. @cakewalk, Great link. I think it really does come down to simply trying it and seeing for myself. @Lisa Shock, I get that over proofing leads to a sour taste, so why not proof the whole batch but for less time? As for the fridge space, this technique has been adopted by home cooks as well. If that is the reason, I'd simply rather not, since fridge space isn't an issue for me. If it is the reason, would it make sense to assume that proofing the whole batch wouldn't make a difference? Either way, the feeling that I got is that I'm going to have to find out on my own. I'll report back.
  13. What are the benefits of making a pre-ferment? And I don't mean the enhanced flavor and/or texture. I get that part. I mean why only pre-ferment a portion of the dough? Why not make the dough all at once and allow it to sit in the fridge over night. If a pre-ferment is a way to enhance flavor and texture, would it not make sense to pre-ferment the whole batch? At first I figured it was to taper the amount of enhancing. But then couldn't you simply pre-ferment the whole batch of dough but for less time?
  14. Interesting reads. I called a local sausage maker and he said that the next time he's making it will be in October since it's a sausage typically eaten during special occasions. His recommendation was a smoked Mennonite sausage. In his opinion, it was the closest, so I'll be going with that.
  15. Is it cured like a salami? I've never had it so I'm not sure where to begin looking for a substitution
  16. I'm trying to find some Morteau sausage. If in the chance I'm unsuccessful, what's a good substitution?
  17. I've begun a program with a weight loss company. One aspect of the program is the use of seeds. I want to make a granola bar-esque type thing. I want to take these seeds and press them into a bar. I'm looking for an adhesive that will hold everything into a bar, but it can't be sugary or high on the glycemic index. Anyone have any ideas? I was thinking of a puree of dried apricots or dates. Anyone have any ideas?
  18. Let me rephrase my title. It's not a croquembouche question. It's a lot of profiteroles stacked in a tower question. I'm going for looks and taste. Texture isn't my top priority. I'm going to maximize it however not at the expense of the look or the flavor of the tower.
  19. Your basic formula 30, 30, 30. Meaning that of the revenue that comes in, 30% goes to food, 30% goes to overheads, 30% goes to labor and then the last 10 percent goes to profit. These percentages will vary depending on the business model. So when costing things out, just take the cost of the raw ingredients in a dish and times it by 3. So if the cost of the ingredients to make a steak, baked potato, and grilled asparagus with some kind of sauce came out to $33, the price that would show up on the menu would be about $99. Let's say $100 to make it simpler. After you've sold that steak, you then take the $100, and give 30% ($30) to food cost, labor and then overheads. If the overhead is a bit higher than what you made in money, you either give shit to your staff for leaving the water running or you adjust your costing. Hope that helps.
  20. Hi guys I'm baking a croquembouche for a party. I just want some insight into my overall idea. It's a bit long so I appreciate your thoughts. I don't want chantilly since it's going to be a room temp for a while and I'm guessing that chantilly will soften too much and make the choux soggy. So I'm thinking of resorting to a mousse. Mousses made with gelatin hold up quite well I've heard but I've never made mousse like that before. What do you guys think of the chantilly vs the mousse thing? I was thinking of boiling the cream and thickening it with corn starch if I was making a chantilly. Would that work and if so how would it hold up to the gelatin stabled mousse? As for flavors, I'm going with 3. Chocolate, lemon and vanilla. The chocolate mousse will be standard or if it's a chantilly I'm just going to add cocoa powder to the chantilly. As for the lemon I was going to make a lemon curd once it was cooled I was going to fold in whipped egg whites and whipped cream For the vanilla, the chantilly would be self explanatory. For a mousse I was thinking of making a pastry cream and like the lemon, folding in egg whites and cream As for the choux itself, I'm going for flavor 100%. I figure it's going to soften anyways so I may as well not worry about it being crispy. So I'm going for my standard go to recipe 1 cup flour 125 g butter 1 cup milk pinch of salt and sugar 5 eggs And then it's just going to get baked the standard way. As for assembly, I don't want to use caramel. I'm thinking that if you use caramel that you risk the profiterole sticking too much and when you go to take one off you might tear it. I was thinking of studding the tower with tooth picks. But I'm worried that without anything to actually adhere to, that they might just fall off. Any thought? And lastly, how much choux should I make for 50 profiteroles? Thanks in advance
  21. 100 million views in 7 months?!!! These guys are geniuses
  22. I'm leaving for the rest of the week and returning on the Monday. I need a rondeau. 20 quarts would be nice. Any leads would be appreciated.
  23. I've worked in restaurants for about 12 years now. I've seen special requests of all sorts. Of course there's the common "sauce on the side". Is this a cultural thing? I haven't traveled abroad much but I have this prejudice in my head that it's North American thing. Reason I say is because when I go for Chinese they're alot less accommodating. Which is cool. Anyone from anywhere else in the world have any insight into this?
  24. I have a friend who recently moved down to Costa Rica. She's working at a restaurant as a waitress to pay the bills. Although I'm sure it's a fine establishment, it's pretty mainstream. Crab cakes, ahi tuna, stir frys or what they call "woks", that kind of thing. I want to get into the heart of things. But I have no clue about Costa Rican food. What some quint essential things that a Costa Rican diet consists of. And where would you go to get the best of each of these? This is the place my friend is working seasidediner.net
  25. To be honest, from my observations, in North America cooking seems to be a glorified hobby, where as every else in the world, it seems to be more of an extension of their culture and history. To say that this is a golden age would be a matter of perspective. Someones golden is someone elses dark age. I think the awareness of slow food and the environment at large is a big step in the right direction. But for the home cook and the consumer at large, in North America, there's still a huge lack of respect for ingredients, and cooking. The internet has given people opportunity to explore other cultures and such but when I see people "put their own spin on things" I wonder if it's for the better. You can see the frustration in a servers eyes when an ignorant customer comes into their sushi restaurant and turn the menu upside down. Imagine a pizza maker from Naples standing their listening to someone ask for pineapple on their pizza. I think we're just at the begining of a golden age but not quite.
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