formula400

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

when you say "stabiliser" what is it?? i mean whats the name of the product???

alyn williams at the westbury. 1star. £65 for the tasting menu.

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)

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

cheers for that try2cook.

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???

right i know to to do pop corn but how would i go about puffing rice????would be a really cool garnish. cheers people.

cool video, its good to see what happens in the back prep kitchens, thanks for posting

at work at time we freeze sheets of sponge/biscuit and thats to help them keep there moisture,

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 you want, to work as a chef, or just learn more about what you enjoy.

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

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

ohhh i like coconuy idea, cheers

thats really cool, very good work and thanks for the pictures

right playing with the idea of a chocolate mousse and lime financier, as a plated dessert, i want the bitterness of the chocolate and the acidity lime, but wondering what flavours would be good to bring some sweatiness in. any ideas are welcome. thanks

no i know what sweet corn is, but on the michael laiskonis blog he makes corn sorbet, i just, plus few times i`ve seen Americans use corn in desserts, just wondered if it was sweet corn or what.

hello, right i read a lot on here and a few other American web site abouts "corn" do they mean sweet corn???? also what is corn syrup??? thanks people, lewis

thats mad, quite scary really, thats a hell of a of chocolate to work. thanks for that

look thing is with souffles some can hold for a while and some don`t. depends on the base you have, when we make souffles for DJ from cap fruit puree most hold for an hour or so but for our ALC souffle`s like yuzu, passion fruit, orange and other they don`t hold well at all. so unless some one know`s your souffle`s really help we can`t help do you have a machine to whip the whites???? if you do you don`t have a problem because you can have the base ready in a plastic pot to microwave it, with the whites and sugar all ready to go. to make them should take 4-8 mins depending on how many. plus i am sure you guest`s would rather wait a few min`s more for a well done souffle. tell you what make 4 souffle now. and cook them 10 mins apart and see how the 1st and last one`s come out. and then you`ll have a much better idea.

hello, sorry about the late reply but here goes Tonka, tastes like vanilla and spice. http://en.wikipedia.org/wiki/Tonka_bean grate it in to you liquid and bring to the boil, add yolks and sugar and pass, cook out. about 3 or 4 beans per 1ltr, or as u like Valrhona grue de cocoa is the husk of the cocoa bean, again about 250g in to your liquid and infuse. we make a grue brislet, cook that and then infuse that into liquid and make brulee`s/parfaits, mousse.......

paul in england we buy it like that, we also use 4 spice, tbo i`ve never really looked at what spice`s are in it, should do really.

this is from my work, try it and tell me what you think. SPICY FINANCIER Ingredients: 160g Ground almonds 100g Soft flour 300g Icing sugar 250g Beurre noissette 240g Egg whites 4g 4 Spice Method: Make the beurre noissette: Heat your pan till hot and add butter, cook until brown and has a nutty aroma.(whisk constantly) Mix the almonds, soft flour, icing sugar and 4 spice together. Add the egg whites. Add the beurre noissette and mix.

try a Tonka brulee or cocoa gru brulee, both wicked one`s to try, or good for the center of cakes.

how we do them at work cut a tiny bit of the banana off (skin on just not through to the banana its self) slice then and lay on a slipat, some times we dust with icing sugar, but this caramelise`s slightly, stick them in the oven at 97ºC and they be nice and dry.