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Everything posted by brokenscale

  1. i used the glutenous rice flour from the asian store in the white box if that helps. i cant really read it to tell you the brand but the lady said its what she uses for mochi
  2. Does anyone have any experience making it. The dough at the store in the premade one is elastic, soft, and chewy. Im not sure if the ice cream version is supposed to be made different, but i made my mango sorbet shaped it and froze it hard. Then made my dough and cooked it stove top but it kept needing more water and even then it wasnt an elastic dough at all. Anyone have a reliable stovetop recipe, not a microwave version. And some trouble shooting tips to getting the dough stretched thin. I did some in the rational with sweetened azuki bean paste that turned out great. However I am more interested in the ice cream version.
  3. it was stuffed inside of a mochi ball and garnished with candied ginger and candied lemon peel
  4. i ended up having the second best ice cream in the competition. Lost to a guiness lmao. The booze always wins. I ended up using a david lebowitz recipe i found in another book and it came out great. Added a little extra sugar his recipe wasnt sweet enough. Turned out great.
  5. I cant find my copy of on baking and I need the lemon sorbet recipe because i know its not too tart and it comes out perfect every time. Anyone have a FULL PROOF recipe, I have a culinary comp in the morning. Yes I know why did i wait so long to prep. Because I just got the mystery basket today and I had to work till just now...
  6. So between class from 7am to noon and work in the restaurant from 1 to midnight my feet are killing me, i have tried several different shoes and they just arent cutting it. Time to buy a more expensive pair that are going to support me through the day...what brands do you guys use.
  7. different oven and different result, im guessing everything else is the same and it seems elementary but have you put a thermometer in the oven to see what the actual temps are. A lot of ovens dont run at the temp you think they are at. And every kitchen ive been in, you temp a row of ovens all set to 350 and you get different temps sometimes upto 10 degree difference. When cooking not a big deal but when baking and looking for oven spring it becomes a different story <<Edit>> PS i know your probably not stupid but for those that are I dont mean stick your regular or candy thermometer in the oven, they make thermometers for ovens. I mention this only because I saw a culinary student do this just last semester.
  8. its not a foodborne illness outbreak till 2 or more people get sick from the same menu item. Your responsibility is to report it to the restaurant. Who should then offer you a free meal, but either way if they get multiple complaints it is their responsibility to contact the proper authorities and deal with the outbreak.
  9. its not about learning how to butcher, i think anyone can learn that. its more so the business end of things. Im sure it has its tips and tricks and the course goes through that end of things. i thought about hiring a consultant but the problem is all the butchers here are arab. Which poses 2 problems, the first is that they are halal butchers so they wont touch the pig, leaving the americana side with no support. Second, isnt the fact that there first language is arabic, because i speak it fluently but the fact that they have an arab mentality when it comes to business. Im a sanitation nazi in the kitchen and everything has a rhyme reason and a rule. I just cant do business the way they do. I have tried it before and it was too much stress. A thought, what do you all think about trying to intern with one of fleishers exstudents
  10. So I have decided to take my culinary journey on a new path this week. The restaurant is doing well and I want to open a butcher shop. One that focuses on grass fed organic local sourced meat. I will break down whole animals etc. Aside from breaking down cuts, the extent of my butchery is rabbits. I can do them proficiently and quickly, i was thinking about taking fleisher's class in NY http://www.fleishers.com/consulting-training.htm Anyone have any reccomendations or ideas of other routes to take? Half the shop will be halal, then partitioned off next door will be the Americana version of the store where we do our non halal stuff like pork. Still trying to figure out the logistics of it all but im excited.
  11. http://www.epicurious.com/recipes/food/views/Swiss-Meringue-Buttercream-109239 theres the link it didnt paste over properly before. The reason im using amaretto creamer is to get the almond depth of the lady fingers into the filling. I just like the taste in my tiramisu. I will strengthen it up and mix it in slowly to taste to see how it comes out.
  12. i read on cake central about a book by planet cake that describes in detail how you can ganache a cake and then add fondant to it. They have a video of a ganached cake being covered in fondant on youtube, just search planet cake. I found this recipe for a smbc http://www.epicurious.com/reci.....eam-109239 The cake im working on is a kahlua infused tiramisu filled choc cake. I plan on spraying the cake with a simple syrup of 4oz water 4oz sugar 2oz kahlua. Does this sound like a good ratio? Then what i would like to do to the smbc and where most of my questions come from is infuse it with a tiramisu flavor. In europe and australia they have concentrate wich would be great but we dont have it here so what I was thinking is for the liquid at the end use 3fl oz of amaretto creamer and mix it with a teaspoon of instant expresso. Making sure to do this before it goes into the buttercream so that the expresso doesnt make it grainy. Do these ratios work? The next and last question i have is, i want to add marscapone cheese to the cream. Can I use it in place of the butter or do i need to add it after. Also how much do you think I should use?
  13. I decided to make the tiramisu cream the filling. And because she wants the cake covered in fondant, im gonna cover the cake with a thick ganache, 1-1. Should solidify enough to cover the cake in fondant. Im gonna cook the kahlua in a simple syrup and see how it turns out.
  14. so im working on a wedding cake and i had some questions. I am shooting for a chocolate cake. The filling the bride chose was chocolate kahlua and she wanted a light frosting. The way i normally make the chocolate kahlua is fill the cake with a soft ganache. I was thinking this might be too rich? what do you think. Next i found a recipe that soaked the cake in kahlua and made a tiramisu frosting and filling that looked pretty good. My question about this recipe is that im afraid even just misting the cake with kahlua will give it too boozy of a taste. Any recomendations as to what i can do? Normally I have plenty of time to figure it all out but the wedding is next week. which leads me to why the heck would you plan a wedding in two weeks? some people i swear
  15. i want to make the green tea truffles from PGs choc and confection. The recipe calls for matcha green tea? what is this stuff and can i sub anything else for it? I have some loose leaf green tea, but have no idea what matcha is. Also would it be smart to strain it? I found some powdered greed tea that would disolve at the grocery store but it has a ton of sugar in it which i dont want to use.
  16. that is one angry man. As much as people are against culinary school as I was (check my older posts), when i went i learned something. If you goto a reputable school, the food industry is a tight knit group. Chefs know eachother and they know what other chefs are looking for. It took me two weeks to prove my passion and determination to the head chef at school, and it took him 5 min and 1 phone call to get me an apprenticeship at a reputable butchers shop. Ne resume & no interview needed. Just a thought, there are plenty of people who do school part time and work part/full time to pay the bills "edit" in chicago the art institute is an expensive school but i know for a fact its a reputable one. There are a ton of halal butchers in chic and a lot of them suck but some of them are AMAZING, downfall of working halal is you will never touch a pig. If your interested in working halal i know a few butchers in the area send me a pm
  17. two questions then. 1 where can i buy pre-made shells. and the videos i saw are all using polycarb molds, i dont mind the time of waiting for the molds to set are they difficult to use. I have always just done them by hand and it takes a ton of time
  18. are there two editions for Grewlings book? I have an at home edition, which doesnt have honey pots in it
  19. what do you use to candy your peels? The recipe in Chocolates and confectionaires says to use sugar and light corn syrup. Im not a fan of light corn syrup its just there to prevent crystalization so I used some of the juice from the orange itself. We then rolled them in sugar and dried some in the oven to dip in chocolate which i will be doing today
  20. I am making a ton of truffles and someone recently asked me why i dont pipe my ganache into predone molds and then roll the top in chocolate in the palm of my hand. Anyone have experience in this and is it worth looking into
  21. i watched up to episode 4 and it couldnt keep my attention. Im not a fan of cake boss or ace of cakes either. More of a top chef, hells kitchen kind of watcher
  22. In my nutrition business we make healthy pies. They are no bakes with 22g of protien per slice. Basically a protien based meal turned into a pie. The problem I am having with them is they dont set properly. Everyone else says the recipes work great for them. But for me they are always runny and not set. I have tried varying whipping times from 1 to 8 min in one min intervals. I have tried letting it sit longer in the fridge. And yet the pie isnt set. When you cut a slice the pie runs. I thought about adding gelatin to it to get it to firm up but was wondering how much i should use if any. the recipes can be found at www.wlc101.net but here is a recipe i make often. Snickers Pie 1. Oreo crust 2. 1 cup chocolate Formula 1 shake mix 3. 2 cups milk 4.1 small boxes chocolate sugar-free fat-free pudding 5.1 tsp baking cocoa 6. 1/4 Cup chunky peanut butter 7. Cool whip for topping 8. Finely chopped peanuts for topping Mix milk, Formula 1, cocoa, peanut butter, and pudding mix well. Pour into crust, refridge until set. Spread cool whip on top of pie. Sprinkle with 1 tsp finely chopped peanuts. Any ideas on how to fix it?
  23. has anyone seen this show yet? The first season is done, i was debating downloading it. But not if its just a lousy documentary
  24. When i was in greece, they had a home made giant whole lamb rotisserie that they made. It was a 100 buck DIY project, worked great. I want to do one this weekend for mondays bbq. I have the lamb but cant find blueprints anywhere. Any sugesstions
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