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yoshka

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  1. yoshka

    Ammonia

    I have a recipe that calls for 2 tablespoons of ammonia. Since I can't get it, what can I replace it with. thanks in advance for any ideas for substitutions.
  2. thank you all. I really appreciate your responses.
  3. does anyone has a good recipe for a banana puree mouse? any help would be appreciated. thanks in advance
  4. Hi gfron1 The gelatine you use-is it leaf or granuels Thanks for your reply
  5. yoshka

    organic

    I am looking for organic recipes for cakes, cookies, pastry and breads. I would appreciate getting recipes or sites on the net. Thanks
  6. Thank you all for your kind suggestions and replies. I am going to start my rye starter next week and will try few bread recipes. I will report when its all done. Yoshka
  7. Has anyone a recipe how to make a rye sourdough starter and recipes for artisnal rye breads? TIA Yoshka
  8. yoshka

    Puff Pastry

    It doesn't matter -natural or unnatural, as long as I can prolong the shelf life of the puff products. Thanks, Yoshka
  9. yoshka

    Puff Pastry

    Thanks for all of yoy. I really don't know the situation there- so I'll go there and will comunicate with you from there and ask my question again. Thanks again for your help Yoshka
  10. I am going to Russia on a volunteer project through USAID The client wants to make puff dough(not a problem) but he wants to make puff cookies and puff sticks some savory some sweet. The problem is that he wants a shelf life for those items for at least 40 days. any suggestions how to solve this? They don't have vacuum packing machines. Thanks for you help yoshka
  11. Hi Boaz, Thanks for the info. I am going to be in Israel on the 23rd of Oct. I am a graduate of Le Cordon Blue as Pattisier Superiour (finished with honors-distinction or as the French calls it Mention Bian) If you don't mind lets talk when I'll be in Israel. You can e-mail me your phone number at ydfriedman@aol.com Thanks and TIA yossi
  12. Hi Boaziko, I am returning to Israel from the US after 14 years as a pastry chef. Do you know how do I start finding a pastry chef/baker jobs in Merkaz Haaretz? I am going to live near Rishon Lezion. Any help would be appreciated Yossi
  13. Thank you all for your input. I am going to check those stores soon. Yoshka
  14. I would greatly appreciate a list and addresses of Bakeware,Cake-Deco supply stores in Paris. Also if there is any bookstore that sells french baking books but in english. TIA yoshka.
  15. Hi Steve and Malawry, We are going to be very strict. The Vaad-Hakashrut and the mashgiach will supervise the bakery. We will be opening hopefully in 2 weeks. I did not bake yet anything Parve. I have an 15 years experience as pastry chef and I am a graduate of Le Cordon Bleu and also an ex- Israeli but never baked in Israel. I am waiting for some receipes from a baker friend in Israel but he told me already that some of the ingredients are not the same here and there. I found some recipes that uses margarine and shortning and I will try them. I will also try to use the non-dairy topping instead of milk. Our clientele will be the orthodox jews. Yoshka
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