Recent content by markos sdranis

  1. M

    Pizza help

    I don't know enough to argue so I did some more reading. It appears you are correct and I learned something. It only kills yeast if the concentration is high enough. The way we did it is knead for 4-6 minutes, add the salt and continue kneading, it would turn out great so I never questioned it
  2. M

    Pizza help

    salt kills yeast, add it after you've kneaded a bit. also, when making bread you want the water to be cold as it will heat up when mixing, ideally final temperature will be like 30-35 celsius if I'm not mistaken. Not a pastry chef, it's what I remember from school
  3. M

    pastry school in Europe.

    I highly recommend ferrandi if you are willing to learn some basic french. Herve This is there and he is the creator of note a note cuisine, for pastry chefs it is something you absolutely must learn. I tasted a fat/sugar free note a note dessert that tasted divine, I think that is something you...
  4. M

    Chef help plz. Chocolate mousse cake

    x% chocolate means cacao + cacao butter. The more cacao there is the more bitter it will be. Bitter or dark chocolate means there is cacao and cacao butter plus some other things such as lecithin, it can even go as high at 100% at which point all you have is cacao + cacao butter. White chocolate...
  5. M

    I need the secret to french fries that have the crispy outter texture

    Depends on the size of the fries. This is what we were taught at school: 1) up to 4mm - fry once at 180 C for 1 minute 2) 4-11mm - fry at 135-145 C for 4 minutes, then fry at 180 C for 1 minute 3) 11-16mm - 135 C for 4 minutes, 140-150 C for 4 minutes, then 180 C fo 1 min Wait for your oil...
  6. M

    Is it okay??

    She's a commis making 4k/month. I don't think there's a shortage of cooks who are looking to learn and make that kind of money.
  7. M

    Is it okay??

    I assume she is being payed a salary, in my country it means you work 5 days /week, 8 hours/day. She works 10h/day, 5 days/week or 8h/day, 6 days/week or something like that, so when she divides salary/hours and adds how many hours she worked it comes out less than what it should. That being...
  8. M

    Ingredient help

    If I are it without knowing what it is, I'd say lobster 100% of the time. I'm not a lobster expert, haven't had it a lot, so maybe I'm wrong. However, it is as fresh as it gets since it goes straight from the sea to being cooked
  9. M

    Ingredient help

    thank you
  10. M

    Ingredient help

    What would you call this? http://www.athinorama.gr/lmnts/articles/2002225/_j6j7966.jpg http://www.cna.gr/wp-content/uploads/2017/08/caption.jpg http://3.bp.blogspot.com/-o8MAlAgpIaE/TdODZvJppHI/AAAAAAAAAPc/9WBlKw8wqyc/s1600/normal_koloxtypa1.jpg In greek it's called koloxtipa, is it a type...
  11. M

    Not-so-instant read thermometers

    Thermapen would be instant read, as in it takes around 3 seconds. I have this one which takes around 4 seconds and is pretty accurate, plus it costs like 5 euros. It is not as good as a thermapen but for its price it is great
  12. M

    "Magic" chocolate ball dessert help!

    You can put the mold in a plastic/metal casing so it won't deform when you move it
  13. M

    "Magic" chocolate ball dessert help!

    It is a hollow ice sphere mold, but why wouldn't it work for chocolate? You basically pour the water/chocolate and when it sets you deflate the balloon and unmold. Didn't know silicone molds do that.
  14. M

    "Magic" chocolate ball dessert help!

    While looking at molds I ran into this https://www.cadcrowd.com/designs/large/1295_1455643952.jpg . What chefpeon said about making 2 halves is the more reasonable option, but wouldn't a silicone mold be much easier to use?
  15. M

    Following my ambition, tell me what to know for day 1

    what chefwriter said. I just wanna add a couple of things I suggest getting a small waterproof notebook that fits in your jacket's pocket. You always have it around you, doesn't take extra space, won't get ruined if wet. A lot of people wear birkenstock but I find sketchers to be much more...
Top Bottom