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  1. Congratulations hac, a really nice job!
  2. chocogrok - can you tell us more about this installation? what sort of exhibit is it? why hanging cupcakes? or will they look more like a pillar of cupcakes standing on a platform or the floor just using the hanging/ceiling to ensure that the stack remains upright? What is the theory? the inspiration? the concept you are pursuing? why cupcakes? why will people be eating the ones on the bottom? how will they know they can or should eat them? how will they know which cakes are not edible? what will happen to your piece once the cupcakes start getting ripped down? are you planning to refresh the stack? if so how? will there be a bunch of stacks? I am assuming this is a one day - limited time installtion and cupcake consumption opportunity? Is this a personal party or anart thing in an art space? You might consider making something like one of those paper chains - IKEA has a wooden one with lights. stretch this between floor and ceiling secured at both ends so it is taut and stable then set cupcakes in each on the loops - so safe frosting and no smushing then you can do the whole stack edible you could even do the loops out of a clear plastic so that they were basically invisible maybe use a dab of frosting to secure each cupcake to the loop it sits in so that a casual brush or removal of a cake does not cause all cakes to fall or were you thinking to suspend the cakes from above so that they hang down and people grab them - sort of a reverse bobing for apples?
  3. chefette

    Gelatin Conversion

    use about 1tsp powder gelatin to equal 1 sheet gelatin having used the gelatin in the mix, yes - you can warm some or all of it and add additional gelatin - in this case - I would make all of it more liquid to accept additional gelatin. Bloom the gelatine (additional) that you requiore to meet the deficit Then heat a small portion of your miroir mix so it is quite warm enough to melt that additional gelatin stir that into the remaining tepid miroir mix - stir well to ensure even mix and distribution chill to set good luck
  4. chefette

    Gelatin Conversion

    typical sheets weigh in at 2g each use 6 sheets
  5. I think that you are not so much selling the recipe as selling the development so as you would in a consulting project - charge for the hours worked or by the project
  6. Since original recipe is not an issue - I doubt there are points to be had You can pursue that route but you have to make sure that you are able to deliver excellent flavor, texture, and clean techmical work there is no credit whatsoever to be had for time spent, effort put in, and great ideas if your execution is not there to back it up If you are going to go after one of these original ideas you mention make absolutely certain that it looks clean, neat, attractive, appetizing make sure that you spend time on your execution Taste it - exactly as you will present it for judging - same plating, accompaniment, temperature so you know what they will taste Get a few other people to taste it - get their feedback In general - I think you are better off going for something you know you can do, and do really well at this stage of the game. You get one chance to make an impression - make it a good one. Fusion flavors can backfire - if you don't know who will be judging and their openness to unusual flavor combos you could be in trouble. If you decide to go innovative - have a variety of people taste test - people who can provide objective feedback without hurting your feelings. Also, make sure you signal your flavor visually to prepare judges for what they will eat. Consider a sort of deconstructed approach like Gale Gand's Black Forest Cake where she has several elements on the plate including a small beverage element. Also, check the rules to make sure that they do not specify that you should bring a single item such as a cake - consider giving the school a call before pursuing individual tarts. Check with students who submitted items in previous years if you can locate them or know someone - what did they do? what did they wish they did not do? what did they wish they had done? what sort of feedback did they get? what won? Good luck with the scholarship.
  7. That is called Paillason sort of a napoleon of katifi (shredded filo) and creme brulee with strawberries is this what you are looking for?
  8. chefette

    Sugar Work

    If you are trying to make a 3D box - you want to use poured sugar - leave out the acid (cream of tartar) which is added specifically to make the sugar flexible - which you want for pulling and blowing - but not for a standing object You might get the best results by creating a form or mold in which to pour your sugar - thus creating perfect pieces. This will make assembly easier You can use a silicon baking pan if you have some in sizes that will yield pieces of the proper size for your box alternatively you can purchase black neoprene sheets at a hardware store and cut out the shapes - your place the neoprene form on your silpat on your work surface - you may want to place some cans on it to weigh it down then pour the sugar into the form - let it set up then remove the neoprene - very clean - not too expensive, and gives you nice clean pieces another alternative - purchase some modelling clay - I buy it at craft stores in blocks - it is beige and quite stiff - you roll it out to the desired thickness - cut out your form - pour in your sugar - this works ok - but can be messy since the clay melts some and you have to clean off your edges you can also make barriers to control the shape and size in other ways - depends what you have around, what you want to do... to 'glue' your pieces together - use the torch to warm both surfaces that will be joined - have a little pool of still melted sugar and just touch that to the base of the piece you are attaching - then attach you need to hold this steadil;y in place for a minute or two since the warmd sugar will take a fw moments to cool - otherwise you will risk pieces moving around You don't want to do the construction until your pieces are completely cool or else they can sag Remember that sugar on a humid day just sort of goes all sticky and 'melts' as it takes on moisture from the environment The ribbon - well - good luck! Ribbon pulling is a skill and will take some practice - but it doesn't hurt to give it a go - its the best way to learn
  9. you can make the template out of anythong you would use to create a tuille shape shower liner (some gray thin stuff you can purchase in the hardware store is good you do not heat in it - just create form then remove you can sprinkle a full sheet and score the powder then bake til melted remove thinn hard squares set up, place quail egg yolk - quail eggs available at gourmet food places - not frequently found are very small - a whole quail egg is smaller than a chicken egg yolk the melting - forming is very fast yes - must use te fondant caramel - the plain sugar dust just does not work out
  10. hahahahah yes - saran wrap is the most useful of fabrics in the kitchen - versatile and attractive for both men and women sorry = meant CLEAN But feel free to wear clear if you feel it is in your best interests
  11. chefette


    umm - this is pastry cream it is not custard
  12. From your initial post - it does not look like you are auditioning for a job, that you expect a real job. It would also appear that you know someone in the kitchen, or are good enough friends with someone who knows someone and they know of your interest and enthusiasm and also think you would enjoy the opportunity and trust you enough to let you in the kitchen. Assuming they will let you in with some regularity - and since you say - 'help out' it sounds like you will have that - the first day will probably be mostly familiarization and watching, staying out of the way,listening, learning I would take along a small notepad (palm sized) and a pen. these should fit well in your pocket Wear clear, practical, tidy pants and shirt tieing your hair back and having a clean baseball cap is also good practical comfortable closed toe shoes with non-slip soles (preferably not sneakers) are a good idea After the first day, they will probably start showing you things that they want you to do Do what they ask - as exactly as you can to how they show you. If it is a task that involves doing something many times - like slicing apples - get confirmation after slicing one on your own that this is how they want it done - if they are not watching, go to the person who tasked you, wait til it is convenient for them to pay attention to you, then show them what you have done and ask "like this?" then you can confidently move ahead with the task. Don't worry about doing things fast - they will not expect you to be fast. Trying to work fast will just cause flubs. It is more important to figure out exactly how to do something right and then you will naturally become faster with time. Doing what you are told and doing it well will make them happy and will make you feel great. The fun thing at this stage of the game is learning magic chef tips and tricks - something new practically every day. Be a sponge - absorb everything, do your best. Have fun.
  13. Like many situations where you do not really know exactly what is expected of you or how to fit in, keep a low profile, keep out of the way, stick with your 'guide' and take your lead from their behaviour, what they tell you, ask you... There are alot of variables: What type of kitchen it is, what sort of person you will be trailing/working with, what time of day you are there, what day of the week it is, what sort of day they are having, what sort of mood the staff is in, what you expect of the experience, what they expect of the experience, what they expect of you, on and on. Don't be afraid, but don't go doing anything that you have not been told to do, asked to do, or had demonstrated for you. Personal initiative isn't exactly what they will be looking for from you. If they want you to do something, they will tell you what that is, show you where you can do it - and should show you how they want it done. If this is something that extends beyond one or two days, as you get to know the people there and they start to see what they can trust you to do then you will know that and can go with it - but take your lead from the person you are with. Be polite, be respectful, be astute, be helpful where practical.
  14. As stated by Ted & Michael - and very well stated - the whole 10 Best concept is essentially opinion and casting about to include and recognize different types of representatives of the community. A quick 10 Best search will come up with Rock bands, photos of Mars, restaurants, bachellors, beautiful people, whatever Most people seem to accept the inclusion in a non-statistical non-metrics-based 10 best list in any publication as a nice honor so why would you feel that PA&D somehow belongs to any of us and should or would be any different. FWIW, no one who is on the 10 Best PC list is any type of slacker. From my experience in the past, they all can do all the requisite pastry things. Just the other day, I came across some article in the paper indicating that many of the to 10 most eligible batchellors were not actually available.
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