nolly

thanks for your help everyone. Its really hard to get information on this product even on their website. Will try your suggestions

DOES ANYONE HAVE INFORMATION ON HOW TO USE SEVAROME STABILIZER SEVAGE 65S. I HAVE A JAR OF THIS BUT CANNOT FIND ANY INFO ON ITS APPLICATION. I KNOW THAT IT IS USED IN SORBETS(ANY RECIPES ANYONE) BUT CAN YOU USE TO TO STABLIZER CREAM ETC..

bELIEVE ME I HAVE MADE HUNDREDS OF GINGERBREAD HOUSES AND YOU NEED TO USE ROYAL ICING. sIFT PURE ICING SUGAR INTO A BOWL THEN ADD EGG WHITE UNTIL YOU GET A STIFF BUT PIPEABLE MIX IT MUST STILL HOLD ITS SHAPE AND NOT BE TOO SOFT. JUST EXPERIMENT YOU WILL GET IT. mAKE SURE YOU COVER IT WITH GLADWRAP AS SOON AS YOU MAKE THE ICING OR YOU WILL GET A CRUST ON IT AND BE UNABLE TO USE IT. gOOD LUCK

Well personally I think that the reason for the crappy media hype reports in various brisbane papers is that generally the reviewers, most of the time, personally know the restauranters or chefs and give them a good rap, whether they deserve it or not ...its the old case of its not what you know - its who you know. Other places I have had great meals are circa, fundies, but youre right about limited places in brisbane...

I was wondering if anyone could help with websites for purchasing chocolate equipment. I have just been following the great demonstrations with chocolate bons etc - they are fabulous. I was after a chocolate curler. I wanted to make the deep curls that you see in wedding cake books and once worked in a pastry kitchen where they used an instrutment similar looking to a mezulin - with two handles and each end and you pulled the instrument toward you gathering chocolate curls as you went. It was a butchers instrument though I do not know the name of it and have not been able to track down anything on the internet. Does anyone know of any web sites that have something similar regards nolly

well thanks everybody for your advice and useful comments - ill give some of them a go when I get a weekend off and let you all know the results regards nolly

I am a pastry chef and have tried quite a few recipes for nougat. I have tried montelimart nougat and have found that although i boil it to the recommended temperature 290 it did not hold and just oozed everywhere. this is the recipe i used - Iwould appreciate any comments or recipes as everyone else seems so secretive about this product in the industry? 1 lb 2ozs sugar 10 oz honet 2oz glucose 1/4 lb cherries 1 1/4 lb almonds 1/4 lb pistachos 1 T vanilla 1 T orange water 3 egg whites 11/2 gills water pinch cream tartar boil sugar water and cream tartar 290. Pour over stiff beaten whites. Beat in warmed honey and glucose. Pour into framesetc etc.... But mine just ooozeed any suggestions would be appreciated thanks nolly