Posts by sucrechef

I don't know about various culinary school's requirements, but this one actually makes a lot of sense. You will be spending a lot of money for a quality culinary education and it would be foolish to do so without ever having worked in a...

Yes it does have a caramelization point, but I've never checked to see what the temp is. Most people don't use isomalt for this purpose, sugar works better.

I like the ideas and find them interesting, but you need to be very careful when entering contests or designing new menu items for a restaurant. I can't comment more without knowing more about the actual contest. Just be careful that...

Baker's percentage is always figured based on the flour in the recipe. For instance if your recipe calls for1# flour the that = 100% and all other ingredients are listed as a percentage of the 1# so 10% of one pound would be 1.6 oz or...

We used to make it from sauteed shells flamed with Pernod and with shrimp shells in for extra flavor.

You might also try substituting either rice flour (no gluten) or corn starch. You will need a lot less corn starch than you would flour so watch the ratios and with rice flour it might be a little grainy, but with a crisp that shouldn't...

U = Uraguay Beef -- friend of mine shipped it to me special -- not sure how it got through customs

I agree -- 3 per person should be right ... I always try to err on the side of too much rather than too little. Assume that your goods will be the hit of the party and better than all the other goodies and that they will disappear right...

I use a pate a bombe which is when you add sugar cooked to softball stage directly into whipping egg yolks and therefore cook them past the point of bacteria growth. I also use wither a swiss or italian merringue in which the egg whites...

I'm not certain that this is actually how they make butter extract, but I do know that certain fatty acid chains in butter are actually more flavorful alone...so when they separate those specific chains you get a very intense butter...