xdrixn
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Posts
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Everything posted by xdrixn
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what does everybody store their chocolates in? right now I'm using 6 inch full size lexans which is obviously excessive.
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always my first and last meal when I go back home: truly med
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how about the cuban sandwich at chez henri in cambridge? that would be my one meal if I had to choose.
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thanks!
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I have a concern in getting involved that might not be so obvious and that is oxygen depletion in my work area. do those who work with have a oximeter? How long approximately does 1 liter last when poured into a work container? What size room does 1 liter of ln2 become unsafe?
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I've made gum a few times with the chewing gum base you mentioned along with glycerine and I don't remember what else. The thing issue I had was no matter how I flavored it, extracts, reductions, compounds etc. the flavor just didn't last but a mere few minutes.
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[CHI] Alinea – Grant Achatz – Reviews & Discussion (Part 3)
xdrixn replied to a topic in The Heartland: Dining
Bryan, Do you remember the details rhubarb dish? -
in sorbets and ice creams you should .5% stabilizer of the total weight of your base. mix it witha fraction of your sugar and heat to 85c.
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methocel
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the painful at bricks on lincoln ave is always my favorite.
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housemade orbitz. thanks to ted russin of cpkelco for teaching me how to do this.
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le sanctuarie in santa monica ca 13105818999
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these are so awesome I had to order some myself. Thanks for sharing tammy. heard of this: http://www.chocolat-chocolat.com
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there's a recipe in the first paco torreblanca book...I can shoot it to you later if need be.
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
xdrixn replied to a topic in Pastry & Baking
is this book in imperial or metric...or both? -
I had an intern recently try to juice pears through a citrus juicer.
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you're absolutely right right on all accounts, glad to know someone else has it.
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A awesome chocolates book that I love and I use all the time seems to gone unmentioned around here is Belgian Chocolates by Roger Geerts. I bought it about 7 years ago, is seems hard to find now.
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question, without wanting to start a new topic on the subject...In regards to working cleaner has anyone seen a stainless steel bowl wide enough to pour from a mold with a pour spout?
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some things I've been doing: sabayon made wth agar and fruit puree, puree with versawhip or egg white and gelatin...no added fat.
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it tastes like pernod with a subtle touch of herbs.
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Never used it. Is it cold soluble? How much should I use? ← start at 1%, only the iota and kappa gel, remember so burns easily...hydrate n water first
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you'd be better off with carrageenan.
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Yeah jbprince has some cool plastics, I just want options. thanks
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Does anyone know of any benefits of using calcium gluconate? Is there better flavor release?