[chef99]

Re: help needed.

cheers the problem i have i am not going to lyon yet. this year they have thrown in a semi/qualification round and as i was only picked / asked 2 weeks ago i am short for time . the norweigan and french have been picked upto 2 years in advance.
my semi/ qulaification date is in 3 1/2 weeks :ahhh: :ahhh: so well in the shite.

ok had practice with gellan gum this morning and yes it came out to brittle what do i decresae the gellan gum or the maltodextrin . i am using 2% gum and 10 % other stuff. also what temp do i cook it out to and for how long.

what recipe are you useing mr simon and i will have a look at it because i dont understand the maltodextrin part of it :question: :question: (where did you get THIS recipe from)

cheers mate will allways try and help if i can

[hulstone]

Re: help needed.

msk told me to use it. followed your recipe above without maltowhatdoyoumacallit and came out the same so have no clue what it does. how do i get it so thin its flexible. pour down a tray at a 45 degree angle ! i'm using 1.5g to 100g liquid.

[chef99]

Re: help needed.

msk told me to use it. followed your recipe above without maltowhatdoyoumacallit and came out the same so have no clue what it does. how do i get it so thin its flexible. pour down a tray at a 45 degree angle ! i'm using 1.5g to 100g liquid.

hi mate i use 1g to 100mls of liquid pour on tray set and cut (i have never had issue) and yes hold the tray at an angle when you pour on liquid

[pagey]

Re: help needed.

simon hello

the recipes from that msk book arent that great man kinda full o mince why dont you pm chef 99 your number and get him to call you its what i do helps me also ask him to email you the convertsion chart that we done some work on for the chemicals that we use( i have on but its on my flash card mate)

ps pm me I have a good agar agar metod that cuts down the gritty thing it does (dont rally use chemicals that much tho)

take care mate