hi !!!!

[emm]

Hi,
I am a chef on a private yacht ,having worked for the same family for several years.
Formerly an award winning restaurant chef and sous ,this job allows me a wonderful opportunity to travel all over the world.I have been fortunate enough to have been sent to many countries on private courses...totaly amazing and an incredible insight into anothers country/food and culture.
Even after all of this.....i am still hjaving probs with my pacojet and icecream and sorbet consistencies.
I am based in spain at the moment...what stabilisers/powders do you suggest...ie trimoline,powdered glucose...and quantities needed per litre of mix?????I have many tips and recipes to exchange,china,india,thailand,japan,israel and france...

[Mezzaluna]

Hello Emm and welcome to Chef Talk. I'm sure you have some great culinary stories to tell from your travels.

I would suggest you post your question in the Professional Pastry Chefs' forum, where it'll get broader visibility.

I also encourage you to have a look around the site. Besides the forums we have cooking articles, cookbook reviews, recipes, blogs and the photo gallery. We hope you enjoy reading and participating in the discussions.

Welcome!
Mezzaluna