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Lucil

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Posts posted by Lucil

    Producing mass amounts of pudding in low cost setup?

    in Pastry & Baking

    Posted · Edited by Lucil (log)

    Anybody care to help me out on what is the fastest way to produce more than 1000-4000 filled plastic containers of pudding in a day?? And is able to produce it at a relatively short time using the most minimum of equipments, will a steamer help speed up the process??able to produce while other workers are busy attending to customers

    First, i have to mix the powder and liquid in a big metal container, however here comes the difficult part,

    how do i heat mass amounts of mixture so that i can be able to add agar/lactone to coagulate it and then place it to individual containers to be ready to be sold to customers ..

    i was thinking of putting the mixture into the plastic containers and steam them(additional cost of a steamer), and then while its hot, add the agar and wait for it to cool and chill them. does this make any sense??

    i cant possibly heat the big metal container as i will place it on the floor.

    the setup of the shop is relatively sparse , and assuming if there is no gas burner is it possible?? is a steamer more effective than a burner to heat the mixture? will an electric kettle do the trick??

    Hidemi Sugino's Cakes

    in Pastry & Baking

    Posted · Edited by Lucil (log)

    if u have watched NHK professional, the opening statement says その男菓子は～～franceで、ほかの、どこにもない菓子とよばれる。 which means that his cakes cannot be found anywhere else in the world.　And this was exactly my feeling when i ate the cake.

    Dining Solo in Tokyo

    in Japan: Dining

    Posted · Edited by Lucil (log)

    also.. remember to book ahead at the times given by the restaurant.. if not ,u are seriously not going to get a reservation.. when are u going for ur trip?? im looking for a partner to join me for my dinner on 21st jan 09 at aroma fresca.

    Miso

    in Japan: Cooking & Baking

    Posted

    My father makes miso by himself.

    gallery_16375_5796_19255.jpg

    He says that the only ingredients are soy beans, koji, and salt.  He is proud of his miso, and gave me about 5.5 kg of it the other day, but I don't think it's as good as he says it is...  I can't help remembering this word:  temae miso (self-praise). :sad:

    just wondering, i would like to make my own miso.. do you have any recipes i can look at??

    Michelin Guide Coming to Singapore

    in Elsewhere in Asia/Pacific: Dining

    Posted · Edited by Lucil (log)

    hi robot coupe.. what kind of cuisine are u looking for..

    sg has good chinese, italian and french restaurants...

    the restaurant that is on my wishlist is gunthers( was once sous chef at l'arpege).. try to book a few days beforehand... www.gunthers.com.sg

    u can also check out this website.. www.hungrygowhere.com .. they have a listing of all the restaurants and have a huge userbase...

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