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formula400

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  1. hello people, does any one know how i could go about my own caramelised pearl barkley ( this and this ) i am hoping for this Caramelised apple parfait , Bramley apple jelly and sorbet , pearl barley by sped98, on Flickr i am thinking, a few ways soak them, then cook them in sweet water, dry them and then fry them. or soak them, cook them, and then cook in a mix of water and sugar whist moving it around in a pan until it is crystallised and then keep going t o get a light brown finidh cheers
  2. when you say "stabiliser" what is it?? i mean whats the name of the product???
  3. alyn williams at the westbury. 1star. £65 for the tasting menu.
  4. smashing place this is, there are endless burger places popping up in london and they are different, james and sandia have a cool place to eat and a serious place (kitchen table) out back, the hot dogs make the money and kitchen table does the proper food, have a read about james knappet and sandia chang (they have worked for noma, ramsey, wearing, williams, keller)
  5. well i had a go today at work and the dryer you get them the better they puff, going to try and boil the rice with sugar ti get them sweeter, and also try frying them off in hazelnut/peanut oil puffed rice by lewis wilson, on Flickr
  6. cheers for that try2cook.
  7. cheer you 2, any in depth recipes for pastry use???? or could i follow the method mentioned, sock over night, dry in low oven and fry???
  8. right i know to to do pop corn but how would i go about puffing rice????would be a really cool garnish. cheers people.
  9. cool video, its good to see what happens in the back prep kitchens, thanks for posting
  10. at work at time we freeze sheets of sponge/biscuit and thats to help them keep there moisture,
  11. we get your students in to work with us at the ritz, some are really good, some not, my feeling`s are if you have that much money go for it, you will learn loads of thing that restaurant`s and hotels might not, from my understanding its lots of money. when you say this route???? do you want to become a pastry chef??? if so then i would say no, get into a good place, and start at the bottom, i take it you have some knowledge in pastry as your on here, do an apprenticeship in pastry, the outlay you would of made on a school will make up for the poor pay us chefs get it really depends on what
  12. right have i nailed it?? i use bronze so 100g is 140bloom (125-155) very broad range i have gold @ 210 140/210 = 0.63 so 100g x 0.63 = 63g
  13. right please bear with me, my maths suck, at work anmd everywhere i have worked we have always used bronze leaves, but a while ago we get a box of gold in, did`t know how to use it. right if i make something that needs 100g of bronze how much silver or gold would it take??? sorry for asking. cheers
  14. thats really cool, very good work and thanks for the pictures
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