Posts by Igannon

Kitten01,   My understanding has always been that the gelatin-type products are in mousse mostly as a stabalizer to keep it from deflating. Otherwise, you can definitely make a mousse without gelatin at all.   If you're going...

  I took my recipe from Michael Laiskonis' blog and tweaked it for white chocolate, and it seemed to work well enough. You may want to play with it a bit though.     8 sheets gelatin 80g water, cold 280g heavy...

So here is Martin Lersch's book on Hydrocolloids (of which gelatin is one):   http://khymos.org/hydrocolloid-recipe-collection-v2.pdf   If you are using agar, be aware that it has a melting point that is above body temperature,...

I'm looking around for a sprayer to spray chocolate on frozen desserts.Chefrubber.com has a couple, but they're expensive. I read a couple places that you can use one of the Wagner pain sprayers from, say, home depot, but...

If you are looking for a well-priced place to find gelatin, either in powder or sheets, I found Chefrubber.com to be a god place to go.   As said above, there are different strengths of gelatin, measured in "bloom."...

The quote is a little out of context, and possibly in bad taste. I apologize.

You certainly have 20 years on me... And its very possible that I've gotten pretty lucky with the used equipment that I've worked with.

There are a couple problems with this...   1) I don't know you. Neither does the person you'll be asking to "help." If you do end up in the food service industry, you'll realize that training someone to...

Molecular Gastronomy is an interesting term. By Herve This' definition of MG, Ferran Adria etc. are doing "molecular cooking" not MG.   As it is, I agree with those above. Pastry should change and evolve like any...

I agree with Chefpeon, and with you I suppose. Sorbet has no place on top of a warm dessert. In fact, I generally don't like adding any frozen element on top of a warm dessert. If I wanted it melted, I wouldn't have taken so...