Posts by even stephen

Oh....they will discolor, but, not quite as rapidly as fresh quacamole....I mean freshly made. I believe there are some additives, to slow the discoloration, but for what it is....its much better than canned. Your other option is to...

Casa Solana also carries a 1 pound container of frozen fresh guac, and I believe it comes in two or three different versions......a step above canned or what you are using, but, not a bad product....

Am wondering whether linen is usually billed by the pound or by the piece for those of you who work in a hotel or resort. Also wondering what percent of revenue linen represents in a restaurant outlet...tableclothes, napkins, bar...

Kinda sorta. Have used conditioners and stabalizers, but am not fond of them because they seem to create a gelato or ice cream with more air....on the other hand...if I'm making a sorbet and the sugar, solid, water ratio is of....it...

BDL, can you go into a little more depth about air content in ice creams and gelatos......I was under the impression that paddles, more specifically auger style paddles were for just that purpose.....I certainly am no expert. Also...

I'd have to say.....density.....gelatos as a rule will contain much less air... basic recipe would be 2 qt heavy cream, 2 qt milk, 2 lbs sugar, 30 egg yolks.

clams, scallops, swordfish, shrimp and mussels at the same time......assuming the scallops are U-10's and the shrimp are 16/20's.....

General Tso's Sweetbreads mmmmmmmmmmmmmmmmmmmmmmmmmmm!

As long as you update your inventory on a monthly basis...you will be aware of any big price changes......generally you'll do a c.o.g analysis on things and leave them for 6 months or so. You do have to track meats....and some other...

What effect does adding acid or vinegar have on a batter?