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Edward J

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Everything posted by Edward J

  1. A good bar should have it's own glasswasher. Problem with a regular dishwahwer that the kitchen uses is that there's usually some kind of grease or oil in the tank, plates and cutlery come out O.K. but the glassware suffers--badly. Also when the final rinse of the d/washer exceeds 170 F it start to weaken the glasware, "thermal shock" and more frequent breakage start to appear. A dedicated glasswasher should be incorporated into the bar design.
  2. Thanks Dan. Yes, I have confirmed that it is the thermostat. Either I will get an original replacement or a suitable replacement as you have described. Oddly enough many of the HVAC supply stores won't even sell me a screwdriver if i don't have a refrigeration ticket...... My temps don't have to be very precise, for the last two years I was very happy with +17 to +20. One of the only good things about this case is that the glass is double glazed.
  3. It's the flat glass. Flat glass gives off a lot of reflection. The better ones have curved glass. That being said, most of thse types of cases have gravity coil refrigeration. That is, the coil (which gets very cold and will have ice/ frost form on it) is mounted at the very top of the case, and ol' Ma nature does the rest with cold air naturally moving down. Unreliable at it's best and prone to water condensation or dripping--not good scene for chocolate
  4. I use it as a "sealer" to treat nuts before I pan them in chocolate (coat them w.chocolate in a rotating bowl) as well as giving them a final polish with g.a. There are quite a few qualities of g.a. with the clearest being the most expensive
  5. In the past I have had "off" flavours in pork. One one memorable occasion I had ordered 3 cases of ribs in for an upcoming bbq. The ribs were brined, then spice rubbed, then smoked, then braised. When I sampled a bit I had a wierd flavour, like carbolic acid. Then it dawned on me, it tasted like the smell of Pine-sol or the equivelent. Called up my butcher and asked about his fridge cleaning procedure, and sure enough the fridge was swamped out with "detergent" a few days before my delivery.....
  6. Nope. Even if your ambient room temp is 22 C, you stil have to calcuate in: Sunlight (heat as well as those pesky UV rays) The amount of customers The amount and type of other appliances in the immediate area like Espresso machines/coffee machines, bar fridges or other types of refrigeration. Type of cieling lighting (I've got halogen lighting) All of these factors will bring up the ambient temperature, and if you're south-facing, like I am, Mr.Sun is the biggest factor And then there's the case lighting. You WILL sell more if your display case is lighted. Even with my display case turned off in the dead of winter, with flurescent lighting in the case, the temp in the case is over 24 C--warm enough for some of the molded bons-bons to "sink down" or to melt slightly. I've got over 25 varities and aprox 48 of each varieity in the case, not to mention "to go" boxes. I can not and will not take chances. \
  7. Shut the shop down for a week over Christmas/Nwy's and found a "surprise" waiting for me when I came in today. The display case for the chocolats was at -12 C and, needless to say, what I hadn't sold on boxing day was now ruined. The cases are over 2 years old now, so the warranty has run out. This thing happened before, but we noticed it and turned off th compressor immediately, and had no incidents for almost a year. It might be a few months before I can swallow and "ante up" for new cases, but I'd like to know what everyone else out there is using. My options are: Regular display cases with the thermostat turned down low (+ 18C), OR I have the luxury of a custom display case mnfctr near by (Coquitlam) who does cases for specialty shops all over the world, but which are selling at roughly $2,000 per linear foot (I.E. $4000 for a 4 ft and so on) I currantly have 8 linear feet.... What is commonly available for "regular" pastry display cases in Vancouver, is, to put it mildly, crap. Either Butt-ugly with s/s and flat glass panels, or made of particle board and laminate with gravity coil refrigeration, or the "good" types from Europe that are almost expensive as the custom guy. The only good thing about "regular" disply cases is that I can convert them back for cakes and pastries in the summer when chocolates don't sell as well. The custom guy has very specific refrigeration for chocolate cases that can not handle colder tmps needed for cakes and the like. Any suggestions out there?
  8. Now here is an owner/operator I can identify with!!!!! What we have started to do last year is to offer a "high tea" (or as I am informed it is actually a "low tea" as high tea was the workman's version). As I am charging CDN $25 pp I can afford to go "out" a bit. Incuded in the price is, of course a choice of Earl grey (bags) hot chocolate (real-with couverture and milk) espresso drinks OR Chinese loose leaf tea. We found a 16 oz chinese tea pot that looks quite presentable with it's own china strainer built into the lid. Those who love good tea will choose this option.
  9. Never used shears on poultry, and I must have prepped hundreds or even thousands of cases of birds. I just use a heavy Chef's knife.....
  10. Edward J

    Brown Sauce Texture

    Ummmm....no, for me the point of adding those items is (1) flavour, and (2) price. Meat has more flavour than bone, and going to a chinese butcher will get your dirt cheap meat "parts" as opposed to veal bones which can cost. I'm not saying I make a sauce with 75% turkey wings, but 3 or 4 wigs tossed in with a half-case of veal bones is a welcome addition. Pigs feet have a neutral flavour, but for those who don't like pork, veal feet do the same jpb, albeit a bit pricier.'
  11. Must confess I'm not a bar-keep, just a cook. My question is, what about ware-washing? Can you "share" the kitchen's dishwasher to do the bar glass ware? If not, sufficient space and adequate machine for washing? Sufficient space for glassware to cool down? Refigerated storage space for, say, beer mugs? Walk-in located within reason when changing over tanks? Ice machine's compressor and other refrigeration compressors located remote so as not to contribute to more heat?
  12. Edward J

    Brown Sauce Texture

    Well of course, and I have no problem using pure gelatine. Thing is, Turkey wings, pigs feet, etc are protein and contribute greatly to flavour, and that's #1 what I'm after. As a protein, I can roast them with bones and mirepoix to develop a more intense flavour as well as colour. Adding pure gelatine to a finished stock doesn't give this possibility. Then again, I just like feaking out my staff when the meat delivery includes a couple of split pig's trotters or calve's feet..........
  13. what kind of chocolate are you using in our ganache? If it's strong, like a 65-70% couverture, the flavours will compete, an as chocoalte is in a higher porportion, the chocoale will win, and mask the whiskey flavour. So here's something to consider:........ say... 80 gr cream @33% 15 gr butter 150 gr milk chocolate (aprox 33-36% cocoa solids) 25 gr whiskey Give it a try and let us know.....
  14. Edward J

    Brown Sauce Texture

    Actually, Escoffier advocated the use of arrowroot in meat jus and the like. Some of the best sources of gelatin are turkey wings, pigs' feet (split and blanched)and gelatinous cuts of beef or veal. Pig's feet are great, but if you don't like them, turkey wings work just as well, and to a certain extent, so do chicken wings. Then there's "Vegetable matter" as a thickener. It could be as simple as roasted tomato puree,(added at the begining) or root vegetables that slowly dissolve into the liquid. But with natural gelatin (turkey wings, etc) some vegetable matter, and at the final, a bit of arrowroot, I'd say you'd have a pretty fine sauce.
  15. There are quite a few recipies that don't need gelatine. As the cocoa butter solidifies, it provides all the firmess you need. Indeed, many "new-fangled" frut mousses and the like use pure cocoa butter for firmness and no gelatine at all. If the ratio of chocoalte to eggs and cream is very low, or if there is a lot of liquids (booze, fruit juices etc.)you will need an additional stablizer. But I must confess tht I don't know this ratio. What I do know is that one leaf of gelatine will provide enough firmness for 100 grams of base puree (any fruit or veg. puree) and 100 gams of whipped cream. Some people have a good choc. mousse recipie without gelatine and want to have extra firmess, say for a cake or a buffet item that will take alot of abuse, and for this reason will add gelatine to it.
  16. Uhhh...folks, White couvertue is comprised of: Cocoa butter, sugar, and milk powder. The cocoa butter does a fine job of providing firmness, as a slab of white couverture is rock-solid at room temp. I have made numerous recipies with gelatine, but my method is to add the warmed dissolved gelatin into the whipped yolks/whipped eggs, then fold the couverture under this, then the whipped cream, then any booze. Other recipies call for couverture and butter, which are melted together. With the addition of extra fat (butter) the chocoalte won't sieze up when you add any liquids. Hope this helps
  17. Some interesting thoughts, but mine is why on earth would Torres want to associate his stuff with Hershey's? Huge difference in quality and price. So yeah, protect Hershey's trademark, O.K., but I think that any advertising is good advertising and to poke your finger at a high end chocolatier might have an effect of some of the high end maker's reputation rubbing off....
  18. I haven't been back to S'pore since 2005, but I did notice a huge change in the hawker food from when I left in the mid 90's. What I did notice was the appearance of refrigerated display cases for fresh pork and poultry in the wet markets, and the emergence of aircon hawker centers replete with dishwashed dishes and cutlery in such location as Hougang and Ang Mo Kio. Roti was still pretty good, Hiananese chix rice was so-so, but the satatys!! from decent satays to ground (mince) wads of meat on skewers with some kind of a peanut sauce. But then again, how can you make a buck when you charge Sing.$ 3.5o for chicken rice or mee rebus?
  19. Interesting topic. Why salt in food? Better shelf life for one, I guess, I also suspect that because most food is sold by weight, and as salt does weigh a bit, it makes for a practical addition. However I must proclaim my ignorance in interpreting the labeling protocol. I amuse/scare myself by looking at the labels on packaged "deli meats" at the local supermarket. Now take for instance "Ham", some varities list "sodium" as 25% and some varities as much as 38%. Does this mean that over 1/3 of the entire wieght of said "ham" is salt???????? I've also notice that this supermarket, for an aprox. 2 mth trial period carried ONLY "Flavour enhanced pork" which is plain fresh pork "pumped" (vacuum tumbled) with a 12% "protein solution". Salt, I assume. I was relieved to see that after the trial period the store reverted back to plain old pork--not so for a sister location though.... Scary business........
  20. I guess it all depends.... Chains--for me at least-- are the poster boy for uniformity. Uniformity in turn, requires ingredients that are available for EVERY location which means that either that they are very common or "carried" by a huge purveyor. With some, like "Hys" "Earls" or "The Keg", the overall service and food quality are very good, and I know exactly what I'll get, which is a good thing--most of the time. With others, it seems they are just an excuse to keep the mega-purveyor in business, and to boost the production and sales of deep fryers. So it all depends...
  21. The Belgians take their sugar for waffles very seriously. Don't know about Lebeau, but I know ther's a Belgian waffle maker in Steveston(Richmond) that specializes only in waffles, usually has the special sugar kicking around....
  22. Uuuhhh, And Bak kut teh? Last time I had it it was pork, like it always has been, not quite Halal... Does Malaysia recognize "Nonya" cuisine? It is very unique to the area. Where I think Malaysia should lay claim is to some of the desserts, the kuehs--kueh lapis,etc
  23. Last time I tried any Hershey's was at Halloween--when I was 12 years old, and I have never tried any of Torres's stuff either. ' Like the big legal battle between Sacher and Demel with the "Sachertorte" last century, I'm guessing that this has everything to do with advertising. That being said, I have read the book "Bittersweet Chocolate", and it goes into some detail about Hershey's and the way it conducts business, say, for example with the country of Ivory Coast, or say, for example with the way it treated cocoa farmers in the country of Belize. It's not very pleasant, but it is thoroughly researched, and backed up with specific documentation and facts. Of course, in all fairness, I don't know how much better the other mega-chocolate companies do their business. On a totaly different subject, for a some laughs and gasps you could read about Mr. Mars, the founder of the "Mars bars" fame. Interesting reading to say the least.....
  24. Nothing really sticks to parchment. I make caramel on a bi-wekly basis and I pour it on.... a parchment paper lined marble slab. No release issues--even if the caramel has been sitting on the paper for a few days. The only reason I can think of why you would want to butter parchment, is to make it "stick" onto the bottom or sides of the pan so the paper doesn't get shifted or jostled around when pouring/portioning batter. P.S. If you ask a bakery supply delivery driver "What's the biggest mess you can make?" It's not spilled flour or oil or even peanut butter, It's picking up 500 sheets of parchemtn paper that slide out of a box. Nothing sticks to that stuff........
  25. Yes. There is always that challange. Yet every place I've worked in here in B.C. an in the last 10 years that I've been an employer, the majority of the employees consider it a "fringe benifit" or "some kind of a right" to lay fraudulent claims against the employer. My record is stellar: 4 claims laid against me (in 10 years), all of them challanged and all of them overturned. In two such cases, the origainal case-worker who "investigated" the case could not/ would not be found. There is no opportunity to file for compensation--either for time or money. There is no opportunity for either the Gov't agenciy or the claimant to acknowledge that the claim was false--Fraudulent, to use the proper term. Yes there will always be bad employers--AND there will always be bad employees. Neither group out-trumps the other.....
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