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Posts by panini

@Alisha Nicole, All of the advice so far is spot on. I think your boyfriend/investor can really help. He should be able to put together some numbers for you on your finish out. They don't have to be exact, the landlord is not the bank. Identify any lease hold improvements that you will make to benefit the LL. Ask for what you realistically want and add some. Depending on your finish out 3 mths is not uncommon. I would'nt mention that the winter may be thin, the LL does...
I agree with @Fablesable Something wrong in procedure more then likely. Not cooking roux long enough to eliminate some moisture. Adding eggs to fast or to a too hot roux, or maybe all of these 
@chefwriterI have found this also. We use two formulas. One traditional, ribboning the eggs over heat to an increased volume. Then whipping. Which has less of an egg taste.And one that I think was bastardized overtime by US chefs for speed. Just adding eggs sugar and maybe using a warm rag under the bowl and whip to volume. This method does not seem to get as homogenous as the ribboned one. It will also have more of an egg taste which we use for custard fillings and things...
@eastshores, Boy does that pic bring back memories. We had an eccentric old man in our family that everyone called papa and he had a wonderful spread on the beach in Martha's Vinyard. We road our bikes to the dock to buy lobster and he would have us dig clams for meals. As kids, this wasn't so great . BUT, when it rained he made this big deal about making chow mien sandwiches. The parents would go somewhere to eat and Papa would tell this story over and over how he...
@SpoiledBroth They have been saying the same thing about our social security system for 40 yrs. and it's still paying off.
Well it works both ways. I started checking my SS account about 10 yrs ago. When I first checked I noticed there were three years blank. At that time I was employed by a very upscale well known caterer in NYC. That company is gone as well as the three years SS that was deducted from my pay plus match. I had to make up those years.
@chefwriter, Hey chef, from what I know about genoise, it's sort of a blanket name for sponge that uses air to get the suspension. I have numerous formulations for traditional genoise. Of coarse the Italians take credit for it, from Genoa. Even the methods are different for bringing it up.  We still ribbon the eggs and sugar before folding for some and others not. The different procedures develop different crumbs. I guess what I'm saying is that you have to find one...
@helpwanted, @flipflopgirl, Isn't OCD a great thing! I was thinking about this yesterday. I'm in complete agreement with mimi in converting to oz or gms. I was also thinking that since most cake formulas are wet to dry, just maybe you could scale out the full  formula, then scale it down and possibly freeze the other portions for later use.
@Amani Right off I'm thinking 950-1000grm But please check the conversion Figure 18 oz chocolate             13-14 oz of milk
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