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Posts posted by thebaker

  1. My new job requires that I make sorbets,

    I want to start creating my own formulas, I have been reading the professional pastry chef by friberg and in the sorbet section all the recipes talk about Baume,

    What is the difference between Brix and Baume are they interchangeable can I use a refractometer to check baume and vica versa or do I need to get a baume hydrometer as well?

    Any information would be helpful


  2. Thanks everyone for the information

    I just purchased from amazon, Peter Rinehart's Whole Grain baking book

    And I will check out the others.

    Head to your local library and literally "check" them out. I almost always do this before deciding on a purchase since books can be so costly.

    Thats what I have done in the past, but since I moved out of NYC no such luck,

    my small town library is not the same at all...

  3. There seems to be alot of activity at the ski resort in Vernon NJ ...condos and shopping as well as the water park.

    Downtown Warwick NYhas some dining but not much, there is a new bakery in Warwick on 94.


    I have been to warwick. it is a charming little place , my wife fell in love with it and I have been on 94 my lawyers office if on rt94 as well as the broker and the mortgage office...

    I plan on scouting around


  4. Hey guys,

    At the end of july I will be moving out of NYC and moving to Orange county NY.

    In the area where NY,NJ,PA meet.

    Does anyone know of any good bakery /restaurants etc that I should include in my job search that are in that area..

    Any information would be helpfull


  5. My worst crap job goes way back to when I started work at the marriott food services in JFk airport (the places you buy the $5.00 hot dog before getting on your flight)

    I had just started as a mechanics apprentice and my frist job was to clean out grease traps ( that had not been cleaned in years) I mean dozens of traps..

    Some so full we needed crow bars to pry up the lids.... Oh my god what a stench and mess...... I could not get the smell out of me..

  6. I've been to the take-out a few times now. While the food can be quite good, even excellent - a problem is often consistency. One time the nutter butter type cookie was fresh, tasy and excellent, another it was very stale and inedible. One time the CBJ sandwich was perfect another they burned the bread while reheating/crisping the sandwich. Last time I ordered the (excellent) quiche, it was ice cold in the center.

    T. Keller, a man so obsessive with detail needs to have these consistency issues dealt with.

    My wife works as the cashier at the take out.

    Next time you guys stop by say hello, her name is Aziza tell her you are from Egullet.....

  7. My wife is the am barista/cashier she was part of the opening staff.

    She tells me it has been pretty busy non stop...

    I was hoping to see her in some of the pictures but they are not too clear.

  8. Just wanted to let everyone know i went with the Root beer

    I got a fews liters and very slowly reduced it, I mean 5-6 hours real slow

    I added some of the reduction to my brulee mixture.

    the guests loved it they flipped for them..

    thanks ....

  9. I have got a request from a party client,

    they want creme brulees flavored like a pepsi,

    I was thinking that i would reduce a bunch of the soda and flavor the brulees with that, I only have to make a dozen so I thinking it is not worth the effort to track down some of the soda syrup..

    any ideas ???

    do you think it would work


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