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Posts by Minas6907

Personally I prefer Cia's Baking and Pastry, but Professional Baking is a good reference as well. Really, my best advice with books like these is to just get an older edition, you'll save alot of money. Tje newer ones look shiney and usually have some newer pics, but when you compare the new edition and a older edition side by side, you see the same photos and formulas. For the price of a new 6th edition, id get used older editions of Professional Baking, Baking and...
Yes, its a film called El Bulli - Cooking in Progress
I remember the begining of El Bulli had something like this. If i recall correctly, it was some sort of lollipop made with gelatin from a fish that had bioluminesent properties.
Lodge LDP3 Double Play Reversible Grill/Griddle, 9.5" x 16.75" https://www.amazon.com/dp/B002CMLTXG/ref=cm_sw_r_awd_wQpIvb7TDE7YE Amazon is full of them. I might pick one up myself with my $50 :-)
How exactly do you have to cut so your knife does t get trashed? And how thick is the granite piece? If you continue to cut on a piece of stone, the surface will get damanged....meaning it will become porus regardless of what type of sealer is on it. A piece of granite that is not sealed, but is polished to a mirror finish, will also repel water. You apply a sealer to prevent stains and preserve the beauty of the piece, its is no guarantee that nothing will ever penetrate....
Flipflopgirl said it all, you just need a cooler environment. You definitly can temper chocolate over a bowl of cool water, its far from ideal, but it can be done. The problem is when it comes to using the chocolate for dipping or molding or whatever else, the ambient temperature of you kitchen is too hot to have the chocolate set up properly. Of course, you can immediately put the items in the fridge to cool down and set up, as they won't set up outside the fridge, but...
Chefbuba is speaking of the legal issues raised by starting a catering business and running it from a home kitchen.
Your best bet would be cocoa butter, it'll help set the item firmer. But regardless, coconut oil and chocolate make a meltaway candy, which is has a low melting point, hence it easily melts away when eaten. Another factor would be if the chocolate and cocoa butter is in temper. If you melt your coconut oil, chocolate, and additional cocoa butter and just pour it into a pan or frame, it will take a very long time to set, and when it does, will be very soft. However, if you...
Chill dude, thats not how you get people to help you.
Im not trying to deny what your saying, but where are you that an Arbys restaurant purchases meat from a local butcher? And when you say "they pay an average of $170 for thier beef," is this weekly, daily, just one type of meat? Who gave you that info, it seems vague. Again, im not trying to agitate anyone, just seems odd to hear of a such a large chain buying meat from a local butcher.
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