pastrygirl

well in that case, the higher end of my previous number

I think running it with a few cups of hot water and a drop of detergent is totally worth a try!

Ok, so how big is your university kitchen? What would you change? I thought every chef was constantly planning their dream kitchen! I know I am Are there any commissary kitchens you can get started in? Because there is also the question of real estate. What is available & what can you afford? How far from these customers and your home are you willing to travel every day? You can't just put a commercial kitchen anywhere ... Things always seem to expand to fit the space available - more space means more stuff!

You need 1500 square feet. Plus or minus 1000. Much depends on your menu. Are 1200 people all getting the same plated meal, all at once? Or is it smaller snacks with more variety that people may or may not buy? - I.e. sit-down banquets for 1200 actual butts in seats, or concessions bar for 1200 potential customers. What are the max numbers you've done out of previous kitchens? Can you imagine extrapolating those? Are you baking a lot of bread and making everything from scratch or using more convenience products,, frozen items, and mixes? As with so many things, it's not the space so much but how you use it. You'll probably want a decent sized walk-in, but how many ovens and burners do you really need? You can get a lot done with 12 burners and couple of ovens. Do you need a grill and a deep-fryer? Find some spaces that you think you can afford, then start sketching out equipment.

In my experience, a person can eat a fair amount of chilies. I went out for Sichuanese dinner a few days ago and ate most of my chilies, even if I wasn't supposed to. And if you ever have occasion to try Bhutanese food, chilies are a main ingredient and can make up the bulk of a curry.

The mix for velvet-ing with the wagner is chocolate thinned with up to 50% cocoa butter, still thicker than plain CB but very fluid.

It works OK. I think you want to go with as powerful a compressor as you can afford. Cocoa butter will pass through the 3 or 5 mm nozzle, but more PSI ought to push more CB through the gun faster, resulting in better coverage. The silver lining of low pressure is that you don't have a ton of over-spray to clean up. I've used a Wagner airless paint sprayer for velveting frozen mousses, and it's a whole different scale. Much higher volume of chocolate going through, less precision.

Now what? Now either find a place to display the pretty thing or get baking! I've never heard of a tutove in 25 years of professional baking, but I'm not a huge Francophile nor do I make laminated doughs. If you have time, I'm sure we'd all love to see a demo of the bumpy pin or comparison in results between that and smooth. This doesn't make sense to me. The butter is 'placed in the dough' by putting the butter block on the dough, folding it up, and rolling it out. After that, working temp is going to be the big factor. Cool enough that the butter stays a distinct layer and doesn't melt into the dough, but soft enough that it will actually roll into those hundreds of thin layers. You don't want the butter broken up. Does the tutove feel like it holds onto the dough better? I could see it feeling like you have a better grip. Kerry's theory about ripping the dough is interesting and slightly more plausible, but I'm still reminded of the adage 'a poor craftsman blames his tools'. The right tool for the job is one thing, but if you have the technique down - butter at proper temp, adequately developed stretchy dough, chill/rest between turns, upper body strength - you should be able to laminate dough with a wine bottle. But what do I know, I'm too impatient for puff pastry, I buy it when i need it!

Even when using the handle, not the blade?

IIrc, Melissa Coppel used Martha Stewart craft tape. Here's a 1/8" & 1/4" two-pack. http://a.co/aCkuh7T

Hmm, I would think no, since plain dark chocolate has a shelf life of 2 years and cocoa butter isn't known to go rancid easily. Though the small particle size of the powder introduces air exposure that doesn't happen in a solid block so there could be oxidation. I use Valrhona cocoa and keep it at room temp. I'm not sure how high fat it is, but it tastes great.

I've been known to just rub the stick of butter directly on my toast. Yes, you get crumbs stuck to the butter, but you don't have to wash a knife

Here's what the FDA says about carbohydrates and sugars for nutrition labeling. From the 2013 Food Labeling Guide: How is total carbohydrate calculated? Total carbohydrate is calculated by subtracting the weight of the crude protein, total fat, moisture, and ash from the total weight of the sample of the food. Does total carbohydrate include dietary fiber? Yes. Dietary fiber must be listed as a sub-component under total carbohydrate. What is meant by sugars on the nutrition facts label? To calculate sugars for the nutrition facts label, determine the weight in grams of all free monosachharides and disachharides in the sample of the food. Under what circumstances is the listing of sugar alcohol required? When a claim is made on the label or in labeling about sugar alcohols or sugars when sugar alcohols are present in the food. This diabetes study classifies maltodextrin as a maltooligosaccharide, not a mono-or di-sachharide or a sugar-alcohol. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257742/ So if its not a sugar per se (mono- or disachharide) and they are not making claims about low sugar, it appears they are within the guidelines calling maltodextrin a carb. I hope that helps.

OK, according to whom? I understand that sugars and starches are made of the same stuff, and some starches may be as quickly metabolized as sugars, but in practical use (at least my experience in baking and confections) maltodextrin is not a sugar or sugar substitute. If it doesn't taste like sugar or act like sugar in cooking, why do you consider it sugar? And have you contacted the manufacturer about it? If their nutrition labels really are wrong, they should want to know. I'll check my FDA labeling guide and see what they say about sugars and total carbohydrates, but that'll take a minute ...

How do you think it should have been labeled, with the starches listed as sugars instead of under total carbohydrates? Is it sweet? 18 grams of granulated sugar in a cup of milk would be pretty sweet, that's 1-1/2 TB. Modified food starch is made from bland carbs like wheat, potatoes, and tapioca, sounds like a pretty basic carbohydrate to me. https://www.bobsredmill.com/blog/featured-articles/modified-food-starch-demystified/

That's really great of you, but remember, just because someone is asking $150 on eBay, doesn't mean they are selling for $150!

Ah. So this is a powdered version - 2TB of soy milk powder plus liquid to make a serving?

Interesting. Haven't bought much soy milk, would not have guessed that it needs to be re-constituted.

*Less than* 1 gram sugar ... The FDA doesn't require nutrition labeling for all the different kinds of carbohydrates. The new version being phased in has total sugars and added sugars, but not different forms of sugars. Is this like a coffee creamer? If the serving size is 2 TB, they're not expecting you to drink it by the glass, and the maltodextrin and food starch ought to make it pretty thick. I don't know what exactly modified food starch is - nutritionally akin to cornstarch or wheat flour, maybe? I'd consider those pretty straightforward, simple carbs.

I agree. If the seller is 100% sure that the cyanide has been de-activated and it would be safe for a child to eat the whole bag, then they are fine on the snack aisle. If it is supposed to be a supplement or drug, they should be treated as such and go through all the FDA hoops for those categories. Food producers have a responsibility to put safe product on the shelf. We have to label for allergens but not poison? If I have to label that my sweets contain soy because the thin layer of pan spray contains soy lecithin and soy is a class 1 allergen, how can anyone be putting cyanide on the shelf? Yes, the warnings and labels and lawsuits sometimes get out of hand. People occasionally die from drinking too much water, but that doesn't mean we need warning labels on bottled water sold in quantity. Apple seeds contain cyanide but they are not typically eaten, so we probably don't need warnings on apples either. But we do need to spell things out so the average person with an eighth grade vocabulary will understand. Not everybody went to college, or reads well, or has English as a first language, and children like snacks too. I'll go to the Asian grocery store and buy things that I can barely decipher, I trust that they are actually food. We should be able to trust that the items on the grocery store snack aisle are actually food and won't hurt us if we over-indulge.

It does seem odd compared to the protein, since tofu is the first ingredient. But tofu has a lot of water, and the maltodextrin and food starch combined could make up more of the product than the tofu.

I wonder if those collapse-able silicone bowls would be rigid enough to pick up and pour. If they are the least bit floppy, I would be nervous about spilling expensive chocolate everywhere. A plain old round Cambro could work, too. Handles, not too thick or heavy, flat bottom to sit on your warmer ... http://a.co/6qA36xT

Ha, I'll have to watch that again. I'd say P for pasta, macaroni goes between the linguine and the orecchiette

That's all well and good, I'm just the kind of person who will straighten a crooked painting on someone else's wall. My cookbooks are alphabetical by author and I've been known to alphabetize my spice rack as well. It would bug me too much to look at because I'd constantly have the urge to line up the handles. But if it works, and you can convince other people, more power to you!

How about an 8 cup measuring cup? Or search for a "batter bowl" with a pour spout.