jfresch

Does anyone know about the technique of pickle pots or where I can find more information on them. Here is a link to what I am referring to. http://blog.ideasinfood.com/ideas_in_food/2013/03/pickle-pot.html

Is it possible to make ganache without the use of chocolate? I want to make a coconut ganache that has the texture of chocolate but the flavor of pure coconut.

Also looking for more natural styles as well as formal.

Porcelain, contemporary/modern, restaurant use. Thanks!

what are some of the best brands for high end plates and service pieces?

Does anyone know much about this type of starch. I seem to recall hearing about it somewhere but can not remember what it is used for. I know there are some really interesting modern techniques that utilize kudzu starch but I have forgotten what they are. Anyone know?

Does anyone have a list of ratios of sheet gelatin to liquid for gellees and panna cota?

Has anyone used this 24% vinegar and do you know where to get it in the states? Online?

Any one know of an exceptional quality hand mixer for a professional kitchen without breaking the bank? 200-350 dollar range. I have been looking at dynamic and bamix but dont know anything about that brand.

I can unfortunately no longer travel to Chicago and must sell the 4 tickets I purchased for saturday 3/30 at 8:30. Please contact me if interested. I am asking face value. Host Note: Click here for the terms under which this is posted on the eGullet forums

Does anyone know where I can get a set of long ring cutters. They range in size from 1/4 inch to inch wide by roughly 6 inches long.

Anyone have a good recipe for blood sausage?

What tools do you have in your knife bag or kitchen that you couldn't live without? Mini offset spat, khun spoon

Do you have a standard ratio you use for a bechamel?

This is a dessert at Astrance. Apparently it is meringue wrapped around ice cream. How do they achieve that design? http://jadedfork.files.wordpress.com/2010/07/img_4612.jpg