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  1. igannon

    substitute for gelatin?

    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 to pipe it into a cupcake, I might suggest skipping the "mousse," per se...
  2. igannon

    Need a formula: Nappage Blanc.

    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 cream 65g water 420g granulated sugar 200g white chocolate 1. Bloom gelatin in first...
  3. igannon

    substitute for gelatin?

    So here is Martin Lersch's book on Hydrocolloids (of which gelatin is one): If you are using agar, be aware that it has a melting point that is above body temperature, which gives is a crumbly brittle texture instead of a smooth one. It...
  4. igannon

    Chocolate sprayer

    I'm looking around for a sprayer to spray chocolate on frozen 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 I'm worried about using equipment not intended for food. Any thoughts...
  5. igannon

    Gelatin conversion

    If you are looking for a well-priced place to find gelatin, either in powder or sheets, I found to be a god place to go. As said above, there are different strengths of gelatin, measured in "bloom." In general, if one finds a recipe that uses gelatin sheets, assume its silver...
  6. igannon

    Unpaid Pastry Experience?

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

    Equipment Question

    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.
  8. igannon

    Unpaid Pastry Experience?

    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 help you do your job ends up doubling your work load. Not only do I have to keep track of my...
  9. igannon

    molecular gastronomy in pastry

    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 other area of food production. I would always say that you need to match your food...
  10. igannon

    Sorbet on cake....

    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 much care to make sure that it was frozen properly. Sorbet especially.
  11. igannon

    Tea bags curdling my milk

    The name of the tea sounds like one that might have some fairly acidic ingredients. I'm not sure if its true, or something I've conjured up in my head, but I think that milk is slightly less likely to curdle when its colder. You might try steeping it cold over a day or so.
  12. igannon

    creme brulee cheesecake?

    You could get around the issue of slicing and such by baking individual cheesecakes in ringmolds, and torching them to order. In terms of a recipe, thats trickier. Yes, you can brulee a cheesecake and call it "creme brulee cheesecake." But cheesecake is very dense. Creme Brulee, on the other...
  13. igannon

    chocolate viscosity

    I like Rat's suggestion. You could extend it to almost anything though. Depending on the flavor of the semifreddo, you could use Hazelnut oil or Olive oil and increase your flavor impact.
  14. igannon

    Cold set cheesecake qustion

    Gelatin has the downside of being non-vegetarian. I think most people assume all desserts are vegetarian, and so get very angry when they are told that they mousse they're enjoying has animal in it. That said, I have never found a great cold-set cheesecake that didn't have at least a little...
  15. igannon

    Croissant debate

    3 "envelope" folds, if that makes sense (I.e. roll to a strip 3 times wider than it is long, fold left over and then right. repeat)
  16. igannon


    Its been a while since I baked croissants, so I had to go check a reference... Migoya, from THE MODERN CAFE, has a method similar to yours. He starts with the oven at 440°, puts the croissants in and put it through a steam cycle (I have never done this part as I never worked with an oven that...
  17. igannon

    Equipment Question

    From a strictly business stand point, I have always been a fan of buying used unless it is a piece of equipment that you ABSOLUTELY HAVE to have for some reason (space issues, coolness factor, etc...) Its ironic to me that the three nicest, most productive and efficient restaurants I've done...
  18. igannon

    over tempering chocolate

    So tempering is just making sure that the correct (beta 6) crystals are forming when the chocolate cools. Every time chocolate melts, all the crystals "dissolve" and re-form when the chocolate cools again. Nothing you can reasonably do will affect the chocolate ability to form crystals (even if...
  19. igannon

    Life as a Pastry Chef/Baker ? Please help me out here

    Anyone who has spent time in a professional kitchen will tell you that a degree in culinary arts/pastry does not guarantee that you know how to cook. It may (i stress may), give you a leg up, but it isn't a given. For the most part, working in a kitchen is about one thing: consistency. Mindless...
  20. igannon

    ceramic knives?

    Ok, so here's the thing. If you are a home cook, who is only going to cut veggies and fruit with your knife, and you can find a good deal: go for it. IF you are a professional IF you want to cut meat/fish/shellfish/misc IF you are going to use it for more than a few months IF you like to be...
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