tan319

jeez, I mean, under proper conditions, three days if taken care of ( refrig, etc) Ways I've used them, as a garnish for many things, lemon or regular financiers, anyplace an acidic taste would be nice. Savoury wise garnish a duck would be nice, any where to balance a bit of richness or fat. Good luck

you can "confit" raspberrries by using a bit of a raspberry puree (strained) heated to around 65c (or 150 or so degrees) and pouring over around 2/3 pt.s of raspberries (3/4 of a # 6 pan) Or cook a bit of sugar & water, deglaze right when it starts hitting amber a bit with some rasp juice ( or even a bit of strawberry juice/puree and pour over 2 or 3 pints of raspberries ( about 3/4 of a #6 pan). I cool in an ice bath, moving just a bit to bring temp down without crushing. Hope this helps. PS:Michalak has a book out now available in French only.

I'm not sure if you got my drift. I', talking about those of us not on the line but in the kitchen working in 98 degree with 98 degree humidity. Where every surface you touch is hot. Don't worry, all customers are cold as ice, which sort of infuriates me farthur.

do you ever think that chefs conspire on heat/ac in kitchen because of costs? especially when things could be better $$

great stuff! thanks for posting.

Bourdain kind of nailed it, didn't he? " And-- as if watching a highway safety film--they shall watch last night's episode of Top Chef where they will learn of the hidden dangers of "this thing of ours", the inevitable collisions between ego and ambition...between business alliances beyond our control...and our own desire to just cook and cook well." Bourdain went thru his own hell, I would bet he's glad it was what would be considered privately as compared to the trainwrecks we see everywhere. For me, if you're not a cook, a chef, you'll never understand the story...

Judging from when his name comes up, no one would give him a second chance. In all of my time here, it seems like him & Union Pacific never got that much attention, except from him doing show's like 'Melting Pot" on FTV.

I know it's a slow time of year but???? I hope CBS and Chodorow will read this and realize what a fucking goldmine they had! Wow, it's only been four or five years now...

Jeez. it's still amazing how people can leave out the biggest part of this chefs career ( the good part) and only remember the serious screwed misstep this guy took that could have probably happened to anyone. Well, maybe not anyone but, DiSpirito and Union Pacific aren't figments of peoples imaginations, this was some of the best, inventive, impressive and tasteful food in NYC at the time, fondly remembered 6,7 years later.

johnny iuzzini According to Jean Georges Pastry Chef Johnny Iuzzini's new ( as in this weekend going up) "what's up" calendar section, Tailor is scheduled to open on the 30th of August, coincidentally the day before JI's birthday. But when all is said & done, no restaurant is going to open before it's ready. I hope it's just unforeseen contractor stuff (not unheard of) and nothing serious, which seems rather doubtful.

That blog post alleges serious financial concerns. I hope that either it is not true or that the additional backing steps up as I am sure that Sam will have a lot to offer. Expectations are high, but probably dampened a bit by the wait. This would probably be a very good time to open though in NYC as there doesn't seem to be much major competition in the offing. ← My, what intelligent comments were made by the person who loves "greasy hair & "douche bags".

1) Many full color photos = high production costs 2) Very small professional market compaired to consumer-focused books. If it helps at all, I've looked through the book a bit and I would consider buying it even if I weren't interested in Mycryo. Lots of nice looking stuff and diverse recipes for both full-size cakes and plated desserts from two reputable chefs. It is a bit small and short for the price, though. In the same range I'd much rather have Fredric Bau's or Pierre Herme's books. ← I second the 'scotsman. From what I've heard from a person who worked in their classes, both Balaguer and Bajard both use Mycryo. Keeping in mind that Balaguer endorses Cocoa Barry products, I'd like to believe that he finds it worth the while.

I remember reading somewhere that it was not recommended to overdo it with sugar-free gum/candy because it did have diuretic consequences! ← True, but since much of these sugars are not absorbed through the GI tract the diuretic effects can be somewhat different. The diuretic effects can indeed be dire! ← mannitol can be a very tough ride!

'doc, Are you going to be documenting again? Hoping so!!! Best Ted

those look a lot like the Herme cases

Delicabar If you click the #1 box after entering the site you'll seee the display cases with tops. I would agree that a sneeze shield of some type would haveto be mandantory

it should be available in whatever country you're writing from. write the people at Cravecocktails.com?

The credit goes to Tim Horst who also says those Wybauw designed melting "tubs" are the s%^&t too! Good Luck!

Bread is always razor thin margin, it seems to me. If you're main thing is going to be a Pierre Herme' type of patisserie ( I like those kind of display case's too) then be more of that unless you have the persons, budget, and space to devote to the bread thing.

One other thing to consider, and I sincerely hope you don't take this the wrong way, is don't bite off more then you can chew. I see this screw up so many people and they're burned out before they know it. Being able to bake a few extra baguettes X maybe a rest. account or two you pick up because they love your stuff but they forgot to fax or email or phone message the order the night before and now they're on the phone wondering where their stuff is plus one or two people were no shows in the fabrication department and you could quickly be screwed. Buy the bread until you see what the demand is like, if you can handle it, and use the sheeter for some nice crossiant, pain au chocolat, etc. Best of luck

My partner says take off the bowl that you melt the choc in ( I presume you were when cleaning) and you will see a circuit board. On either side of the board you'll see swithes for 'C' & 'F . You probably already did it but post if you didn't and it worked, please? Best of luck Ted

go on the internet and talk to these people. Chefs that were tempering chocolate when we were all still playing with mudpies use ACMC's. Nothing to be ashamed of.

Most chocolate manufacturers have slightly different conversions. Whatever, this is why I......urgggghhhhh, nevermind...

Call the factory or email them. This website seems to be all about it. ecolechoclat.com Good Luck

eGullet thread on Trimoline/ other dry matter extracts for Ice cream\ The dried milk powders, be it non fat or whole ( like some of the Latin American products such as (Kinder") are a step in the "right" direction for that ice cream texture we all know and love. Dry matter such as dry milks, powdered ( atomized) glucose, trimoline, dextrose are all used to reduce freezing points, improve flavor, texture, absorb more water, therefore reducing iciness, hardness after storage, etc. You don't have to use all of these items but certainly one or two will help you achieve a result that will have you really "chuffed"! As I've stated in other threads on these kind of subjects, you can find trimoline in a bake shop or "specialty shop that caters to Wedding Cake and other types of cake designers. It will sometimes be called "Numoline" or something else. Ask for invert sugar, they'll help you. As for atomized glucose, dextrose, ice cream stabilizer, trimoline, you can get all of these items at ... L'Epicerie As a rule of thumb Glucose should be 25 and 30% of the weight of the sugar (replaced) Dextrose would be between 6 & 25% Inverted sugar would be a MAXIMUM of 33% of the weight. Satabilizers should be 3 to 5 grams per 2 pounds of mix or a healthy pinch. As said before, this should help you attain the ice cream of your dreams , otherwise just eat it as soon as spun or shortly thereafter. This is what used to be the norm ( may still be) in France and many other places in starred restaurants. A long time ago I made the Pierre Herme chocolate ice cream (out of chocolate desserts by..) which used non fat dry milk and it still froze hard as a rock good luck PS: If you have a blender maybe try pulverizing the cornstarch in the cold (milk?) before heating and then really cooking it out.