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  1. ardge

    Best School For Pastry and Baking

    Just wondering, do you mean CHIC? The Cooking and Hospitality Institute of Chicago? If so, I agree. I graduated from there last year. Baking and Pasty program second to none. RJ
  2. ardge

    I'm making my own Pastry Flour. I need help.

    Cake and AP huh? What ratio? Thanks!! RJ
  3. ardge

    I'm making my own Pastry Flour. I need help.

    SORRY KOKOPUFFS FOR MAKING YOU HARP AT ME. I was just looking for someone who has a quick remedy / formula I can use instead of the real deal. RJ
  4. ardge

    I'm making my own Pastry Flour. I need help.

    Thanks Panini... Hey, wouldn't a 50/50 blend of CF and BF give you AP Flour? Hmmmmm?..... RJ
  5. ardge

    I'm making my own Pastry Flour. I need help.

    I am scouring my recently unboxed notes from school and I am trying to find the correct ratio of flours to blend to make pastry flour. I cannot find it in my notes. I'm wondering if I can get some sort of validation. Working from memory, does this sound right to anyone?....... Pastry Flour =...
  6. ardge

    Toque Question for Culinary Students

    Hey Kidaly, I just graduated from the Cooking and Hospitality Institute of Chicago. I can give you a first hand assessment of their dress code. Obviously when we were cooking, chef whites were mandatory. Jacket, Checks, Apron, Black shoes, and headwear. The neckerchief was an option to us...
  7. ardge

    Oh, the luck I have....

    Here's the scene. There's a famous beef sandwich shop here in Chi-Town called "Mr. Beef." (You may have heard of it, Jay Leno sometimes talks about them.) Well, me and my friends from culinary school usually go there for lunch on Fridays. Well, this past Friday I opted to hang at school to study...
  8. ardge

    Vanilla Bean Paste... Where to get it?

    Thanks for the info! I checked out the sites and will be going to W/S soon. This place is the coolest place on the web! RJ
  9. ardge

    Vanilla Bean Paste... Where to get it?

    Hey all, I was wondering if anyone can direct me to a website that sells Vanilla Bean Paste. We use it in school and I am totally addicted to using it in all my recipes that call for extract. I assume it is pricey, but I am willing to spend the money for a quality product. The bottles we use...
  10. ardge

    Greetings from Alaska!

    YOU'RE IN BIG LAKE TOO??????? Awesome!!!! I am from Chicago. Born and raised. Someday soon I will have to go to Alaska again. I wonder how close you are to my uncle Leo and his wife Debbie. Alaska Rocks!!!! RJ
  11. ardge

    Greetings from Alaska!

    Hey jabeech, I have family in Big Lake, Alaska. I've been there twice (years and years ago) and stayed in Saldovia and Anchorage. I love it and can't wait to go back. Where in Alaska are you? Welcome, RJ
  12. ardge

    great books on baking

    You're quite welcome Brookster. Anytime :) RJ
  13. ardge

    great books on baking

    DUH!!! The Friberg book was on my computer desk... RIGHT NEXT TO ME. Here's the chapter breaks... Chapter 1 ~ Mise en Place Chapter 2 ~ Basic Doughs Chapter 3 ~ Yeast Breads Chapter 4 ~ Flatbread, Crackers, and Rolls Chapter 5 ~ Breakfast Breads and Pastries Chapter 6 ~ Cookies Chapter 7 ~...
  14. ardge

    great books on baking

    Well Brook, The Gisslen book seems to be more user friendly. The full color glossy pictures alone set it apart in that manner. It is written with a little more pizzaz than Friberg's book. Every single recipe is written in US measurements (oz, tsp, lb, etc.) and in Metric as well (g and ml)...
  15. ardge

    Becoming a Chef

    smg, If you love it, do it. That what I can suggest. I had minimal food service experience before I enrolled in Culinary School. (I am talking I was a Bus Boy when I was a kid!) I had NO IDEA what to expect. Well, I can honestly say that I cannot wait to get to school each day. I am more...
  16. ardge

    great books on baking

    I have a KitchenAid Professional 6 in Glossy Black. Me digs it very much. RJ
  17. ardge

    great books on baking

    You'll find that it will be a very thick mixture. Ribbon stage is not an option. LOL I just incorporated it till it was fluffy and mixed thoroughly with a hand whisk. RJ Quoting the recipe.... "...beat until light and fluffy" :chef: RJ
  18. ardge

    great books on baking

    Nape (Nap - PAY) I don't know the exact spelling of the word. I've seen it Nap, Napper, Nappe, Nape'. What it means is that the consistency of the sauce or mixture is thick enough to coat the back of a spoon. In sauces class, it was said to be able to move freely on a plate when tilted...
  19. ardge

    great books on baking

    Koko, please note that I've edited the recipe. There is a screwy procedure if you use a bean or not. I hope it makes sense. I have a Cuisinart Ice-20. I have three freezer bowls too. These are extra money but needed because of the long refreeze time they have. One freezer bowl produces...
  20. ardge

    great books on baking

    Koko, I don't know the difference between the 3rd and the 4th edition. I have the 4th. I love it more than I can tell you. It really is a reference that I am lost without. I can also say the same about the Gisslen book too. These are great books. RJ PS... Cinnamon Ice Cream 1 Quart of...
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