Posts by nightscotsman

  Quote: Originally Posted by pecan pie  @Nightscotsman- Thank you so much!!  Just awesome!  I hope your start up process is going smoothly.   You're very welcome.   Of COURSE...

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...

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...

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...

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...

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...

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.