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Posts by nightscotsman

    You're very welcome.   Of COURSE it's not going smoothly, but we're in the home stretch with final inspections Monday and Tuesday. Should be open in a couple of weeks!
Here is a sample employee handbook for a bakery/cafe: http://www.sunnypointcafe.com/downloads/EmployeeManual.pdf   General information on employee handbooks with a link to a template: http://www.sba.gov/content/employee-handbooks   Tips on writing job descriptions: http://www.sba.gov/content/writing-effective-job-descriptions   And if you can find a copy (it's out of print), "The Baker's Trade" by Zachary Schat has been very helpful to me as I'm going through...
If you add a small amount of unbeaten egg white to the puree and sugar mixture - about 10% by weight - it will help the tuile dry and crisp faster.
Article on new websites for restaurant jobs:   http://www.crainsnewyork.com/article/20111204/SMALLBIZ/111209958/1012#
There are a lot of questions here with no quick answers. A lot depends on your specific situation - age, experience, money, goals. I was a career changer at 40 with a good amount of money saved up, so I went to the best pastry school I could find and don't regret it for a second. Aside from learning proper and efficient technique, I got introductions and recommendations for some amazing jobs that would have been difficult to enter on my own. But if you're young, it may...
I think you would have problems replacing the starch with gelatin when you went to torch the brulees. Cooked cornstarch can stand up to the heat while gelatin would melt and you'd have bruleed soup. Also, the starch helps keep the eggs from curdling both when cooking and torching and gelatin wouldn't.   If you don't like the texture of corn starch, you might try using potato starch since it thickens at a lower temperature. Less likely to have that "starchy"...
I'm afraid agar will not work for marshmallow. Agar sets at a much higher temperature than gelatin, and it has a very brittle and hard texture rather than tender and elastic when set.   And if you're using a non-egg white recipe, the gelatin also acts as a whipping agent by adding protein. Agar has no protein so the mixture would turn out dense and hard.
I would try reducing good quality apple cider by 3/4 and using that to flavor a custard or pastry cream. Some cinnamon and nutmeg would be nice, too.
Here in Seattle there's a truck called Street Donuts that's doing it: http://www.streetdonuts.com/   Not sure if they have the entire process contained in the truck, though I suspect they aren't doing yeasted donuts. You might try contacting them.   I could be wrong, but I have a hard time imagining a truck with enough space to do yeasted donuts in large enough quantity to be profitable, since at a minimum you'd have to have a big mixer, a proofer, space to roll...
I don't know which type of sheet gelatin the recipes in the book were tested with - bronze, silver, or gold - but in general I've found 2 grams of powdered gelatin for each sheet usually works for me.
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