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...:blush:
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...:blush: