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

I have been noticing the use of various types of vegetable ash and was curious if anyone has any thoughts on the ingredient. How does one go about making vegetable ash and are there techniques that yield a better tasting ash than other techniques.

So you would just infuse grapseed oil with the orange zest? How do you infuse chocolate?

I saw a recipe somewhere for orange flavored aerated chocolate. Does anyone have a clue where the recipe is from or how to do it? I know you charge the chocolate in an iSi. Any other aerated chocolate recipes?

Is the glucose in the recipe liquid glucose or powdered glucose?

http://www.amazon.com/Ateco-5357-Piece-Plain-Cutter/dp/B00004S1CI/ref=sr_1_1?ie=UTF8&qid=1349627005&sr=8-1&keywords=ateco+round+cutters Like those except much longer and thinner.

Thanks for the feedback. I am looking for long skinny ring molds. Any ideas?

I am looking for a set of long cylinder punches/cutters. They are metal and around 6 inches long with varying widths. The widths range from around 1/4 of and inch to an inch. Any idea what these are called and where they can be found? Thanks!

I am currently testing some new dishes for a culinary school final project and am looking to purchase some high end more modern pieces of china. I am particularly looking for a small bowl surrounded by a large flat rim, a bowl/plate hybrid of sorts. Does anyone know of a good source to find nice china online or in the NYC area? Thanks!

Can you substitute corn syrup for liquid glucose?

Does anyone know where I can get edible menthol crystals?