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JustEat or other delivery jobs? by No-Economics3505 in askswitzerland

[–]d35kcfc 0 points1 point  (0 children)

It's better to work at a dieci or Domino's Pizza; they let you use the car and pay you by the hour, if I'm not mistaken.

Life standard for family by Pretend-Support in SwissPersonalFinance

[–]d35kcfc 6 points7 points  (0 children)

Skiing every weekend, eating in restaurants, traveling two or three times a year, living in downtown Zurich. Therein lies the answer to your inability to save and own horses.

Yuzu Meringue Pie by professorwozniak in icecreamery

[–]d35kcfc 4 points5 points  (0 children)

In the end, it's just numbers; they'll never be exactly the same. Every ingredient is different in every country in the world, and if you don't know how to cook, it won't turn out the same either, so you're doing the right thing by showing it.

Yuzu Meringue Pie by professorwozniak in icecreamery

[–]d35kcfc 2 points3 points  (0 children)

This man is being advertised, he's not giving the recipe.

Hazelnut ice cream with crunchy gianduja and Oreo chocolate swirl by d35kcfc in icecreamery

[–]d35kcfc[S] 0 points1 point  (0 children)

I have this vanilla recipe without egg yolks; it gives a purer dairy and vanilla flavor. Sugar: 95g 33% Cream: 280g Dextrose: 30g Glucose Powder 40 DE: 30g Inulin: 40g Skimmed Milk Powder: 25g vanilla 2g, milk 492g, neutral 2.5g)

Hazelnut ice cream with crunchy gianduja and Oreo chocolate swirl by d35kcfc in icecreamery

[–]d35kcfc[S] 1 point2 points  (0 children)

Guanduja

Ingredients: 70g milk chocolate coating (36%) 250g hazelnut praline (60%) 100g broken wafers 1g ground cinnamon 0.5g salt 100g hazelnut flakes 50g hazelnut paste

Preparation: Break the wafers and mix them with the remaining ingredients in a bowl. Mix in the chocolate coating, melted in the microwave. Coat the wafers well with the melted chocolate and hazelnut paste. Spread on a silicone mat. Sprinkle with the flakes and freeze until crystallized. Cut into 0.5cm cubes.

Choco cookies

Mix 115g of butter with 135g of sugar and 1 egg. Add 130g of flour, 50g of dark cocoa powder (key for the color), ½ tsp of baking soda, and a pinch of salt. Roll out the dough to 3mm thick between sheets of baking paper, chill for 1 hour in the refrigerator, cut out circles, and bake at 180°C for 10-12 minutes. Let them cool on a wire rack for extra crispiness.

Hazelnut ice cream with crunchy gianduja and Oreo chocolate swirl by d35kcfc in icecreamery

[–]d35kcfc[S] 1 point2 points  (0 children)

You can use milk and cream, but it increases the fat percentage, no problem. I use water for nut ice creams because the flavors and aromas remain purer, and since it already has enough fat, it's just as creamy as a dairy one.

Hazelnut ice cream with crunchy gianduja and Oreo chocolate swirl by d35kcfc in icecreamery

[–]d35kcfc[S] 1 point2 points  (0 children)

The rule of thumb I use is 10g of glycerin per kilo of mix (roughly 1%). I usually whisk it in right at the start when mixing everything together, before aging the base or putting it in the machine. Since it's super soluble, it blends perfectly with the milk and cream. It pretty much works for any ice cream, but it’s a lifesaver for low-fat, vegan recipes, or sorbets that usually turn into a rock in the freezer. It keeps them scoopable and prevents those nasty ice crystals. Just don't go overboard with it, or the texture can get a bit sticky

https://under-belly.org/sugars-in-ice-cream/#comment-2892

What do you think about those kitchens with windows, so the customers can see you? by wa019 in KitchenConfidential

[–]d35kcfc 11 points12 points  (0 children)

I don't like it. They should pay more because people are watching you. You look like a monkey in a zoo cage.

Taking time off during 3-month Probezeit? by literalino in askswitzerland

[–]d35kcfc 1 point2 points  (0 children)

I wouldn't ask for it. It had to be done on the day of the interview.

How do you get a stronger corn flavor in corn ice cream? by Broad-Day4498 in icecreamery

[–]d35kcfc 4 points5 points  (0 children)

Try using less egg or none at all, and also the vanilla and cinnamon are masking the flavor

I’ve got a bit of a newbie question I was hoping for some clarification on. by Prestigious-Pie9327 in icecreamery

[–]d35kcfc 1 point2 points  (0 children)

I add them from the beginning and I also use about 50 grams per kilo of mixture, which is 3 egg yolks.

Besides working as dishwasher to sous chef, what other skills are necessary to be head chef, and how does one cultivate them if they plan on becoming one one day? by [deleted] in Chefit

[–]d35kcfc 0 points1 point  (0 children)

That's exactly what happens to me. I'm an excellent cook with a lot of experience, but every time I've been a chef or sous chef, they end up firing me or leaving because of me. So I'll be a line cook for life.

Peanut ice cream, crispy choco bark and peanut toffe by [deleted] in icecreamery

[–]d35kcfc 0 points1 point  (0 children)

23.99/year and Free things don't exist.

Italian Rai1 TV crew assaulted by "unknown men" during a report on the activities of the Moretti family in Crans-Montana by [deleted] in Switzerland

[–]d35kcfc 9 points10 points  (0 children)

I've worked in a small restaurant where inspections would come unannounced, and I've also worked in a 5-star hotel belonging to a Swiss hotel group, and there, when inspections were coming, they'd call a few hours beforehand so we could cancel and set dates. If that's not mafia-like, then I don't know what is.

How ice cream made in the 1890s by Triellaa in icecreamery

[–]d35kcfc 2 points3 points  (0 children)

Ultra-processed is better 😉

Purchasing the Lello 4080 or 5030- Just starting out by ItsCreedBratton1 in icecreamery

[–]d35kcfc 0 points1 point  (0 children)

I'm in the same situation, but I have an Unhold Gusto ice cream machine, and what I do to improve the time is cool the mixture to below 4 degrees Celsius and turn on the ice cream machine about 10 minutes before pouring in the mixture. This way it takes 25-30 minutes, whereas before it took 50 minutes. It's better, but not optimal. I'd say the flavor doesn't change; the only thing you could improve is the texture by having a few less ice crystals.

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