Posts by cabotvt

You bring up at great point with the grease trap. THe EPA is lurking with a wide brush on them. Watch out and IMO stay away from it unless you have it written in the lease that the lessor maintains the location to all local, state and...

Hello, this is a interesting thread an enjoy all the post. I too went to culinary schools Mr. Pepin now works for it. I personally see one item missing from your recipe card discussion, did anyone like it? As far as writing down...

Pate' can be used as a filling and mixes very well with all sorts of favors. Should hold crumb very well. You can play with the sugar temperature to firm it to your liking. If you are going to retard your item pate' should firm...

WOW I live in a Morel state and I have never seen a haul like that well done.PS the cooking pictures are top notch, should be on the cover of Gourmet.

BDL,   No issues at all, I would recommend the NAMAMILLERS.org. They have all the information on milling, I guess my use of chemicals are the vitimins, and minerial added  to blends in the AP process. Please note the...

THere are many kinds of frosting. I use High Ration all the time, you can put like 2x the sugar into a cake using it. Its made under a brand called SweetTex by Proctor and Gamble. Its vegtable shortening not animal.

Ploofafa, I have found over the years when looking to move my business into a new market or location I look at the used equipment houses in that area and around the US. I know this may sound funny but if you see 10 used chicken...

If you are looking to incorparate more sugar you may use HR shortning or if sweetness is what you desire use an invert and forget the milk  <.:=)

Chicago Metallic makes great pans for all your needs. THey will last forever, however, they are spendy

You can do it, just start shopping now for your equipment equipment is cheaper then dirt right now. My first bakery cost me 15K and took me 2 years to acquire the gear. I purchased 2 mixer 6 months ago, 20Q and a 140Q for 5K both...