tan319

hello all. just wondering if anybody has a favorite way to cook their brulee. I just did some in a convection oven, low fan, 225 and they got a bit wierd on top. In oval dishes, BTW. Good texture inside. Just a bit wierd on top. I welcome any input. thanks.

Seriously great link!!!!! Thanks!

try freetranslation.com. that's what i use to translate the adria book.

My empathy to you. I was working at a place not long ago where I worked with a great exec chef who was very supportive, interested and inspiring to work with and for. He left suddenly and was replaced w/ the sous chef who was totally the opposite. He wanted me to do really dumbed down stuff that wasn't neccessary. We were enjoying dessert sales of close to 50% or better. At first I thought I was being snobby but soon realized that I just didn't want to start doing turtle pie type stuff so I got out of there. The $$$ was much better there then anywhere else I've worked since but I do have my sanity. And some great reviews too. I would get out of there pronto if I were you. But. Don't count on this person caring a whole lot either way. They never do.

I couldn't believe those guys weren't taking notes or trying to jump in a bit to help, cook, run,etc. either. I thought the pastry chef woman was a bit uptight too. But, I thought the sous chefs were pretty nice to the kids though. As was Mario, he always seems a bit merry, no? Now, if FN REALLY wants to bat the ball out of the park, they will give us: 'Anthony Bourdains Restaurant Rookies'!!!!!!!!!!!!!!!!!!!! PLEEEEEEEEEZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ????????????????????????????????

if anyone has used one of the Euro Pro machines I would love to see a report of how well they work.

is atomized glucose used in the same proportion in any recipe calling for glucose? thank you!

very interesting thread here. I don't think Haggen Daz does use any stabilizers. And I've noticed that it is sometimes prone to crystallization. I have a CuisineArt machine for home use and it's, ok. I was in a Williams Sonoma in NYC in November and saw a new machine by DeLonghi, I believe, which has a compressor built in. It was going for around 395.00, which is pretty good since a Simac is around 495, I think. I use stabilizer for all of my ice creams and sorbets. I use Gelglace, by Pastifrance. I found that it cured my problems with crystalization due to containers being brought in and out of the freezer during service. I hate respinning ice creams. I just think it's just kind of is like warming up yesterdays steaks or something.

Thanks for your reply! I'm using the Bronze one, I believe it's German or Swiss, Gelatina? The flavor isn't changing. I'm using a little lime juice and a pinch of salt, just to season a bit, since PP is a bit bland. I'm using Perfect Puree 30 oz and reducing maybe 2oz. at most.

Hi folks. I have a question about a foam I just started doing. I'm using a prickly pear puree and reducing it a bit(30oz.) .Then adding simple syrup to bring it up to 5 cups liquid in all. And using 6 sheets gelatin because the fruit has such a high water content. My foam isn't mounting quite the way I want it to. Do you think I'm not charging enough? I'm using a 1/2 liter bottle and 1 capsule. It's a beautiful color!!! And tastes nice too:-) Thanks

I found the Espai Sucre site and it's pretty cool. There are some recipes there also. Just hit www.espaisucre.com

What ever happened to all of the 'Great Chefs' shows? Those shows are what inspired me to pursue a career in the biz. As for FoodTV: 1-'ACT' is the best show on the network. Wish they would put it out on DVD. I think they could sell it bigtime,with deleted scenes,etc. 2-'Sweet Dreams' is pretty cool. Gale Gand has the chops and is cute to boot. 3-Mario is bugging me. 4-Rachel is easy on the eyes and I like her cooking show better then the travel show. 5-Iron Chef rules but I wish they could get some new episodes. 6- Dig Jacques Torres for his knowledge and attitude. 7-Nigella is fun(but isn't she on StyleTV?) 8-I think the Naked Chef has an interesting homo-erotic undertone to it, not that there is anything wrong w/ that. Just never have known a bunch of british guys who would want to get all cooked up in the kitchen w/ a dude. 9-Is 'East meets West' still taping? 10-It would be cool to have' Chef de Jour' again just to see some new talent. That's how Ming and so many others got their shows anyway. BTW, Sara M's 'Cooking Live' was a really cool show because of all the people she pulled on the show.