I was getting into stabilisers the last couple days to see if I can improve my ice cream texture. Came across this stabiliser video on youtube (around 17:10) and he said cold stabiliser like xathan gum should not heat up past 50C because it can create a gummy mixture. A quick google search tells me otherwise, but just want to hear you guys' thoughts?
Hi all,
I have been having this weak flame problem since the beginning of the opening. In other kitchen, we would have a strong, straight up flame that would allow us to boil 1L of water in less than 3 minutes. But with this one, the flame feels too weak for a commercial unit.
This is a second hand unit that’s around 15 years old.
I wonder if this seems to you a clogged burner problem, or is my ventilation unit is sucking too much air, which makes the flame move around too much?
Hi Korean speaker,
I’m curious if someone can provide more details about chef Sung Anh’s name? I can see two version of his name being circulated: Sung Anh and Ahn Sung-jae. In particular, I find it strange that it can be spelled Anh or Ahn. Anh is, in fact, a Vietnamese name (my name!).