Plates

7 posts / 0 new
Last post
Anonymous's picture
Anonymous
Plates

I was watching some of Jacob's videos and I really love some of the plates that he uses when he's at his restaurant (such as the tartare plate). Is anyone (or if you don't mind sharing Jacob) aware of a place where one would obtain such plates?

I've seen some nice plates but the ones that were nice were running $40-50 a pop, which just seems absurd for a single plate. I have some pretty cool looking plates at home but I'm always looking to expand, especially since it provokes creative plating. 

I sifted around the forums and I didn't see this topic created but I do apologize if someone has asked this question. 

jacob burton's picture
jacob burton
Offline
Joined: 2015-05-25 20:37

Most of the non-round plates I use are actually purchased online through Crate and Barrel's CB2 website. They're not super sturdy or made for restaurant use, but at a few dollars a plate, I can afford to break some.

I hope to eventually get nicer plate ware for Stella, but these get the job done for the time being.

Anonymous's picture
Wisconsin Limey

Pretty nice looking collection at CB2 chef.  

These guys have an amazing collection of dinnerware:
http://www.bauscherinc.com

jacob burton's picture
jacob burton
Offline
Joined: 2015-05-25 20:37

Those look very nice. Thanks for the link. Have you bought anything from them before? I noticed that they don't have any prices; I'm just curious what they charge.

Anonymous's picture
Wisconsin Limey

I haven't ordered in years but the prices were reasonable at the time and they are now the largest supplier of dinnerware inn the USA.  Request a catalog and let us know.

jacob burton's picture
jacob burton
Offline
Joined: 2015-05-25 20:37

Just requested a catalog. I'll try and remember to post the pricing when I receive it. Thanks again for the resource. With how large they are I'm surprised I've never heard of them before.

Anonymous's picture
Perpetualmotion

Thanks to both of you! Exactly what I'm looking for. 

Newest Forum Topics

Here is an interesting photo that I have interest in:

On the left is a 50:50 mix of canola oil and stove top clarified butter, like Chef Jacob mixes, which I really like. On the right is Glee which is what India likes makes.

The left mixture of oil on the left was used to check the oven temperature at 250 degrees F with a temperature transmitter.. The right is a picture of an oven safe kettle with the butter to kill two birds with one stone, so to speak.

Comments: 3

I have been amazed at how nice Mucho does his beef brisket and the bark on the meat.

I used to do that but changed processes but what changed, what am I doing different today? I bought an electric smoker for convenience. So what is the difference between wood in an electric and wood in a wood or charcoal smoker?

Comments: 1

I decided to try an overnight rise in a refridgerator, about 5C

Dough made up with the recipe I posted previously:

600gm strong flour,
390gm water,
10gm oil
10 gm salt
3 gm yeast

I covered the bowl with cling film and left it for about 10 hours.

The dough rose just less than double. It formed a skin, which may explain the limited rise. Perhaps I might try painting it with oil next time.

The texture was very sticky. I covered my hands with oil and divided it up into two separate lots.

Comments: 0

Hey everyone!

I've been reading through these forums, they are chock full of awesome information. Thank you all for taking the time to post interesting things, a day spent without learning something is a day wasted :)

Would anyone be interested in reading the Vacuum Sealer buyer's gude that I wrote a little bit ago? I'm pretty surprised by how few of my friends Sous Vide, especially since so many of them like to cook. 

I wrote the guide after struggling with choosing a vacuum sealer myself...so I was hoping to help anyone in a similar situation.

Comments: 5

Cook's Science has figured out the relationship of water and rice for Sous Vide.

The ratio is 1:1 at 200 F.

What changes is the grain.
White long grain rice is 25 minutes
Brown, Red, Black rice is 65 minutes

So I cooked my normal beans, Sous Vide and then cooked cooked two rices, long grain white and brown rice for the allotted time and mixed together with the beans.

I flavored with a Chinese spice, alcohol and oil blend that I use for Kung Pao Chicken.

The beans were meaty and the rice was al dente.

Chris

Comments: 0