tan319

Here is a link to the definitive (?) sous vide tech & cookbook, authored by Michelin starred chef Joan Roca.. http://www.chipsbooks.com/sousroca.htm JBPrince doesn't appear to be carrying it yet, KA&L probably are. 169.95 ain't cheap but I'm sure this is worth every penny. Enjoy.

I'm looking forward to hearing about your trip to PH also. Have fun!

Me too!!!

Where do you get sucraset? I've never heard of it, am glad to make it a friend!

Is there something to "click" on for the tape to be ordered? Most distressed that I missed this one:sad: Thanks for posting about the tape!

That's what I did... The tuile-ish thing I was doing was a "Cocoa Stick", made of glucose, simple syrup, and cocoa, and they would get soggy very quickly. So, there was a convection oven as part of the station setup, where we were doing souffles, and I remembered in the Balaguer book he is always saying "store on a hot plate" about a lot of garnishes, etc., so that kind of came back to my head and I tried the 1/2 sheet pan idea. It worked. In New Mexico when the "swamp coolers" kick in, just about nothing will work but I haven't tried the technique here yet. \DC in the summer....swamp humidity here... Ted, are you saying you just put the sheetpan on top of the oven, just during service, and they have to grab from there when plating?

Get the Rival 4 qt., some ice and some rock salt. You'll get a much better product then a Donvier or a Krups/Cuisineart/etc. trust me on this... P.S. You can also use the box as a sound insulator(turn upside down, top off)

With all due respect, you STILL haven't written A THING about THE MEAL!!! I mean, if it was a horrible awful experience based on service in particular, that's one thing. But you've never elaborated on the meal, what you had, etc., ever, and I, myself, bugged you good naturedly about it at least 2 to 4 times? So, unless you did elaborate and the subscription sender thing never alerted me( in that case, forgive my rant) it's NEVER too late to tell us what you ATE? Tell us about the food, mate!

Pectin NH is different (You're using the pro book, right?) If the recipe is calling for a glaze or nappage made with Pectin NH or a neutral glaze( they're always made with PNH too) Here is a link to a place where you can buy pectin NH... http://www.chefswarehouse.com/Catalog/Disp...=BAKE&PCatId=B1

Nice Work, sugarbuzz!!! I wonder if New York Cake & Baking would have it also? Nice stuff, thanks again!

At 100% humidity, even using dessicants or rice, etc., won't really stop the tuile from virtually collapsing on the way to the plate. At least that's been my experience. If you are in a restaurant setting, you can have a 1/2 sheetpan, with your tuiles on it, and put a sheet of plastic, wrapping plastic, over it and put the sheetpan onttop of a convection oven that's on and it can actually keep your tuiles nice and fresh and crisp. This worked for me in Miami where the humidity is off the charts, of course!

To refresh them just stick them back in a 350 f or so oven for a minue or less ( no additional color). Once they get warm you just reshape them like you did when they were fresh. Mind you, if it's REALLY extremely humid where you are at now, they'll get limp very quickly. Good Luck !!!

This might be transglutaminase, the same enzyme from the shrimp pasta. It is supposed to have a creaminess effect on ice creams. ← Man, ....that would come as a bit of surprise to me, having seen some of recipes in print and the ingredients he does use. Making a decent recipe is very important, of course, but the serving temp., etc., is going to have a HUGE effect on creamiss, shine, etc. Also: Does anyone have an idea when that 2nd season of ICAmerica starts? Thanks!!!

I've been looking for this also and I didn't even know it was a pectin based product!!! I saw it in a recipe (French) for a confit of orange and citron that involve a tomato sangria and Vitpris, I guess to give it some body. I'm including some links for this although sadly, I have to say that I can't find a source for it using Google. http://forums.egullet.com/lofiversion/index.php/t42512.html It can't be imported into the states apparently. This is what Vitpris contains... The ingredients are dextrose, gelifiant, pectine de pomme, and acide citrique I don't know if you folks saw it being discussed in some of these places I picked up this info in but they refered to it as a "sugar for making jams". I think maybe apple pectin, pro quality as suggested in the 1st link may have to do. If anyone does come up with a source, maybe some of our Canadian friends (or French) please post or PM. Thanks.

Can't believe how low this NON-FOOD network has sunk... Pathetic..

WOW! Sorry I missed this thread, went right by me. Sounds liked you kicked butt!!! Congrats!

here's a link to the new Conticini book, 'Sensations Nutella' (which FNAC' search engine has listed as 'Obsessions Nutella'). Thanks to LKL Chu for the heads up!!! Nice pic on the cover http

Never doubt the power of the 'Gullet. Received an email the other day from the FPS, then a couple of days later, received a whole package, very nice. All unsolicited. I've been watching a few of these "RealityTV" cooking shows, 'Cooking Under Fire", 'Hells Kitchen', (My Fave). It DID spring to mind (listen up, any TV producers/agents, etc. out there) that a TV show, with no whisks to hang up (no elimination ceremony), just a documentary on "legendary" record producer pursuing a pastry career,goes back to school, the BEST pastry school in the country, to get his butt kicked by MOF French Pastry Hero's and go 'Mano A Mano' with young bucks of all kinds, with the payoff ( besides certificate) being his own dessert restaurant!!! Might be interesting. I think it would have to be a co production with FOX & NBC, and A&E, Discovery or Hmmmmm, maybe the Fine Dining Channel? Sillier things have happened. Neil, I really dug what you wrote, thank you once again for being cool. My question for you is, you can go into your kitchen, light on chocolate and sugar experience, and still enter with a decent salary figure? I've never considered what you're doing to be a "step down" or backwards even. It is what it is. You've assured me in the past that you're NEVER slamming stuff out, that what you do put out is of tip top quality ( there was never any doubt there) and I have to respect that. The sous and chef talent you have there I'm sure I could learn PLENTY from, no doubt about that either, as long as everybody isn't moving SO fast that there's no time to learn anything new. LOUISAAAAAAAAA!!!!!!!!!! Yes, of course I looked at the Hermes/Ferrandi School, that would be supercool, probably superexpensive ( that Euro hasn't come down any from when it was killing you during your stage, correct? ) But the PDF makes it look seriously great. http://www.egf.ccip.fr/actualites.asp?tabl...alites#europain About halfway down the page center click on Hermes blurb Do they translate into English like the Valrhona school, I wonder? Ditto Ducasse' school. Especially if they were teaching Frederic Robert's stuff from his 'Grand Livre Desserts' book. And simdelish, it would be fun to have someone to commiserate with. It's that old spector money again though. That would make an even more intense Reality show! Crummy American not only undergoes full immersion at a Masters Pastry Course, He is immersed into a Foreign culture!!! Liked your comments too, chefette, although, Re: addictions of ANY type, murder, etc.. It IS the restaurant business, between it and the music biz, I've seen just about every kind of addiction, personality defect known. Including, sad to say, murder. So, no worries there I've always kept MY nose clean, for the most part. I'm just looking to better my game financially and opportunity wise. I've come to the realization that I'm good. REAL good in my domain. Considering some of the on the job frustrations I've encountered lately, with specials, I've even impressed myself. When presented with a case of (DON'T LAUGH!!!) Sysco ( laugh: ) Angel Food Cakes, and queried with "what to do" with them, I first did a trifle, a tropical trifle, with coconut milk pastry cream mousseline, rum soaked angel food cake cubes, lime oiled mango cubes, bananas, and a few not so tropical fruits (raspberry coulis subbed for the jam, damn! Guava jam could have been boss, the strawberrys to line the 'rocks' glass I did them in.). Tasted pretty good, sold pretty poorly. Then, this last weekend, the chef asked me again what to do with it. I was thinking a cross between an 'Ille Flotantte' (sp) and a salad, with toasted angel food cake croutons, on a decent amount of Creme Anglaise, with some balsamic soaked strawberries, or just macerated strawberries with a ribbon of Balsamic reduction, served in a bowl. The chef thought this would be "too cute", in other words, "precious", so we arrived at a compromise, this being 'Toasted Angel Food Cake, with Blackberry "compote", Creme Anglaise, with Blood Orange Sorbet served on a Roasted Peach Half'. This was served in a bowl, ladle of anglaise, two slices of the toasted angel food cake, kind of stacked up on each other on an offset, centerstage, nice spoonful of compote ( done Ducasse/Roberts style, IQF berries thawed to give their juice, I threw in some S&S vanilla beans, juice heated and sweetened then thickened slightly with some gelatine, the hot juice poured over the berries to slightly 'compote/confit' them.) right down the middle to show off the golden color of the toasted cake. The peach half, roasted at 425, sprinkled with peach schnappes and raw sugar before cooking, was set at 1 'o' clock, topped with a quenelle of blood orange sorbet. Sold 30 of them over Friday and Saturday. This gave me some faith, believe it or not. I'm kind of isolated right now. My chef, the guy I worked all of my food around, whose food inspired me to do stuff, is gone, in Florida at the moment. My restaurant, my place is gone too. I still get so pissed about it! I either want to be around someone whose food is out of sight, inspires me to greater heights, or, I want to call my own shots by being my own person, in my own place. School would be cool, stages would be GREAT, just need to make some money to do it/while I do it. We'll see. Thanks for all of the great suggestions.

Only one size beaker for the Paco. Get the batch freezer now. You're on the right track.

This is great! More mags to read and get inspired by. Like it all. Nice stuff there. Anybody else sign up? It would be nice to see a number, meaning anyone who signs up to the site or ordered the mag ( it appears to be free) and are reading this thread, post that you did. Thanks.

Liking it a bunch...

(N.P. Styleeeee) "Yessssssssssssssssssssssss" Thanks for letting us know, Jason!

P.S. I beleive my father went to the same school as you Ted, but he attended it when it first opened, some 20 years ago. ←

Thank you, chop, well said and done. I saw Ramsey yesterday on 'Charlie Rose' and he really told it like it is. He's not doing anything to anybody that truly wasn't done to him when he was an apprentice at Robuchon (sp) or anywhere else he trained and he believes (rightfully,imo) that that kind of training turned him into a right old CU.., I mean, a Michelin starred chef. He told a great story about Robuchon throwing a plate of scallops and it's accompaniments at him and putting him in charge of staff meal the next day for a considerable time. Said he made the best staff meals ever, the staff loved him for how he made their food as good as he could, because he cared. He said now that when he gets a NFG he gives them "the trimmings" and if that person turns out something decent, he feels like he's looking at some talent. He was pretty good at handing out compliments to the people who deserved them, genuinely impressed him who surprisedly WEREN'T any of the cook/chefs in the cast. The worst thing to do is tell someone like him "I'm an executive chef". Fucking better cook your ass off then, champ!!! It's all a bit Survivorish to me too but, I LOVE this guy, as Bourdain said, I think, "he's a chefs chef", and I could watch all of the shows in a row. My wife and I laughed our asses off, she wants me to try to get on the next season!!! I've worked for some CRAZY people in my life, could be a laugh. I kind of miss the screamers, it all has gotten a bit PC now. In French run kitchens, I've seen people get decked, thrown down, fistfights ( i was in one), and of course, a lot of full bore yelling Forgive me if someone else posted about the Charlie Rose show, I haven't read the whole thread. Have to add this: Sorry to say, I watched 'Cooking Under Fire' the other night and was truly offended by it. I used to depend on PBS for decent cooking shows like 'Great Chefs of...', indeed, that's what got me to consider cooking for a living in the first place, and now, you have three great guys, one of the best food writers on the planet, two more then talented chefs, handing out saute pans and "86ing" these cooks??? For using too much salt or something? Talk about Survivor! This is what would make it much more amusing or entertaining to me, would get it on Fox, where it too belongs, and really elevate it to the truly great trashy TV genre that is all of the "hallmark" reality TV shows like 'Big Brother' and the like. When they're "86ing" the offending cook, light the saute pan up like a gong, Motley Crue style, with a decent cognac, used for deglazing some wonderful lobster dish, something like that, and bang the cook over the head with it!

I was working on some long, multi faceted, metaphysical post but decided to can it, as I don't have much to say that I would want to read, let alone the internet. Great points from everyone, I appreciate the input more then you can know, sorry to be so morose, it's been an incredibly shitty, poor year so far. Heres to hoping it improves. I do have to add though, I really REALLY hope that most grads will find themselves in a better spot then I'm in at the moment.