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Posts by Jellly

As someone that works with several French chefs, I would say it is not just puff. Tart shells, bread crusts and caramels all need to be quite dark to meet their standards. They think American stuff is undercooked and insipid.
NY Times Brown butter corn bread. So moist, it holds for days.... http://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread
I have had this occur on occasion over the years and it appears that there isn't just one cause. Here are some reasons I have seen: -The item I sprayed it too soft. I spray my desserts while frozen, but once it thaws, if the center has more give than the coating, it cracks. -Too much humidity or condensation. I often leave my frozen items at room temp 15 minutes before spraying. -If the spray coating is too thick, there is less give. Anyone else have suggestions?
I haven't tried freezing either, but my instincts tell me no. I believe the texture will be affected and once the items thaw, they will lose water.
I use my Pacojet frequently. Most ice cream recipes work fine without adjustments, spin it a few hours before you serve. Exceptions include certain ice creams with high fat, like brown butter or white chocolate. These varieties can work, but may need adjustments.
Thank you, JCakes, I had forgotten about Starchefs, they do have several postings. Networking would be ideal if I weren't such an introvert. I have found most of my jobs up to now through people I know, but I'm not sure how far that will take me this time.
I am wondering if any chefs can share their experience with job searches once they have advanced a bit in their career.   I am currently under contract with my employer for a set time and considering my options for renewing vs. finding a new position.  However, I find that I have become a bit more specialized in my career over the last few years.  The bright side is that I have skills and experience that may be in demand for certain positions, but I find it harder to...
Since when does anything cook from the inside out?
Some of the most exciting new places are opening in Chinatown(Chada Street) just a few blocks west of the Strip or downtown(Glutton). Bouchon @ the Venetian, has amazing breakfast. If you really want to do it up right, Robuchon or Guy Savoy.
So far, it hasn't been very practical for production. Perhaps in a high-end/low volume kitchen it would be ok, but takes me hours to produce 100 portions. If the room is too warm, it slows down, so I would not want to use it to order.
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