I have to put together a proposal for a mardi gras themed dinner party It will be a plated dinner for 380 people in february. It needs to be a mixed grill type of plate. This is an important local gathering to benefit a few different charities. I think i am getting about $40 a person for the food. I don't have much experience with Cajun cuisine so any ideas will be appreciated. I was thinking maybe a spice crusted pork loin and maybe a lobster tail with a crayfish tail butter sauce. Any other ideas? I don't have a huge staff to pull this off and the restaurant and bar will be in full ski season busy mode at the same time so it cannot be too involved.

By Foodpump (Foodpump) on Thursday, November 04, 2004 - 10:19 am: Edit

Mixed grill plate for 380?! You're on the right track with a loin, just slice, plate, and grin. How about a Jezebel sauce for that loin? Made with carmelized pinapple bits, apple jelly, Colemans mustard and horseradish. Dirty rice or brown almond rice, maybe ratatouille or stuffed zuchinni as sides. Dessert: pecan pie, easily made in advance with some kind of a caramel or bourbon sauce.

As long as you have more than two weeks heads up, you can prep almost 80% of the party, start commandering freezer space and locking in prices for your meats now. If it's a charity event with tickets being sold, watch out for the roller-coaster head count ride a week before the event. Of all the ticket-charity events I've done, only one was within the head count range that the organiser promised.

By Chefgibz0 (Chefgibz0) on Thursday, November 04, 2004 - 11:50 am: Edit

What I would do is start of the dinner with a nice bowl of sausage and chicken gumbo. This would be a nice warmer for the crowd. A mint julepe intermezzo (easy prep). The entree would be a whole grain mustard and herb crusted pork loin or blackened frenched pork rib chop, I like the idea of the lobster tail or your could go with a lobster butter braised filet of gulf coast grouper. Do the dirty rice but for a sauce, which is common in the French Quarter, cook a pot of red beans to where the beans are just about disintegrated and a nice thick sauce consistency. Nice hearty thick, stick to your ribs winter type of stuff. The ratatouile would be a nice contrasting side to balance the plate. Dessert: peeled frozen bananas crusted in panko and peanuts, fried, vanilla ice cream or a vanilla mousse dome, banana infussed caramel and chocolate sauce.
peace

By Coolbanana (Coolbanana) on Monday, November 08, 2004 - 06:18 pm: Edit

Well, if you don't care about your COGS/Food Cost, Think about Gibz menu! Pork Rib Chop? Lobster Tail? What percentage is going to charity? I would check your meat prices before commiting to a menu, like foodpump mentioned. Traditionally counts rise drasticly(sp?) a few days before the function.In addition, with a small staff I would think long and hard about plating time and holding space. With Gibz menu, your looking at 380 soup cups (Hot Box)not to mention the additional time to "soup up", 380 app plates (walk-in), 380 Dinner Plates (Hot Box), and 380 Dessert Plates (walk-in). That's taking up alot of space before you even consider prepped food storage.

By Cvincolorado (Cvincolorado) on Monday, November 08, 2004 - 10:06 pm: Edit

Thanks for all the replies. the apps are stationary as well as the gumbo(Gibz, I had already planned on that exact gumbo)during cocktail hour. The charity portion is coming from the ticket sales. I am getting 9.50 per person for apps and 35.00 per person for dinner and dessert. Think I will do oysters on the half shell, peel and eat shrimp, a few different crostinis and maybe if I can find the time crab beignets. Thanks again guys

By Chefgibz0 (Chefgibz0) on Tuesday, November 09, 2004 - 09:29 am: Edit

Man...CoolBanana.......we have hardly talked and you seem to have a hard on for me already. Cvin asked for a menu and I gave him one.....It is up to him to calculate COGS and all that stuff. As far as pork I did also mention a loin and not just chops. Not to mention if it is for a charity most perveyors will donate product to get their name associated with the event.

Cvin....as far as the gumbo goes......great minds think alike

By Steve9389 (Steve9389) on Tuesday, November 09, 2004 - 02:23 pm: Edit

I'd be careful with your food cost as well. I get 5 oz. lobster tail from my supplier at $5.94 each; at 30% FC that already eats up about 20 bucks of your $35.

By Cvincolorado (Cvincolorado) on Wednesday, November 10, 2004 - 09:57 pm: Edit

I was thinking a 4oz tail and pork loin. the tail will be under $5.00 and the 6oz of pork a little over a buck. Add three stalks of asparagus and a little rice and the proper sauces and about $2.00 for dessert i will be under 30%. Also it will be a cash bar so that will be a substantial profit in itself. This will be a major cost improvement from the previous chefs filet mignon and mahi mahi last year. Thnaks for everyones input.

By Chefspike (Chefspike) on Wednesday, November 10, 2004 - 11:13 pm: Edit

may i ask what dessert you had in mind?

By Chefgibz0 (Chefgibz0) on Thursday, November 11, 2004 - 02:45 pm: Edit

Is that all you think about is dessert Spike?? lol

By Chefspike (Chefspike) on Thursday, November 11, 2004 - 07:13 pm: Edit

hey,...its the last thing people eat.
they remember it.
I've taken so many polls to find out what they remember from dinner.
pastry has always been one of the top things.
its important.
and besides, no one mentioned dessert up above.
theres money to be made there too!!!
thats if your Pastry Chef is not out doing competitions all the time.
oops, did I say that out loud?

By Cvincolorado (Cvincolorado) on Thursday, November 11, 2004 - 08:46 pm: Edit

Chefspike, I am the pastry chef as well as the executive chef and sous chef and one of the line cooks. I work in a 340 room hotel that the food and beverage operation is leased out by a private party(my boss and his wife). Lucky me huh. I have all the headaches of an executive chef of a huge resort but none of the benefits. Sucks huh. Its always "send the dishwasher home to save us money". But things are getting better. In the meantime I am the pastry chef which I enjoy. I come in early and make the bread and desserts and for that few hours I am relaxed and happy. OK enough venting about my crappy situation. The dessert for this function has not yet been decided on. They(the organizers)were looking through a catalog of some sort and found a chocolate mold of a tuxedo collar and bowtie and were hoping I could suggest some things to fill it with. I don't have the time, or the machinery, to make an ice cream in that volume. Do you have any suggestions. The mold is comprised of chocolate and white chocolate. I guess I could buy some praline ice cream and make a bourbon sauce to go over it. This mold idea is not set in stone and I would gladly put in some extra hours to make a dessert they would remember.(your right about the dessert being the most talked about course of the event) Help me out with some suggestions Spike. Chris

By Chefspike (Chefspike) on Thursday, November 11, 2004 - 11:12 pm: Edit

I guess the guestion would be, what can you spend.
ice cream and bourbon what be easy and cheap.
( I hate those choc. molds, but thats just me )
I need to think, I'll come back to this.

By Chefgibz0 (Chefgibz0) on Friday, November 12, 2004 - 08:59 am: Edit

Shame on you Spike...you say no-one mentioned dessert......read my input Spike....I always think of dessert...'specialy ice cream...it fills in the cracks......and do not get me started on creme brulee..........mmmmm...creme brulee

______________________________________
Dessert: peeled frozen bananas crusted in panko and peanuts, fried, vanilla ice cream or a vanilla mousse dome, banana infussed caramel and chocolate sauce.
peace

By Chefspike (Chefspike) on Friday, November 12, 2004 - 11:38 am: Edit

sorry, missed that.

By Chefgibz0 (Chefgibz0) on Friday, November 12, 2004 - 12:46 pm: Edit

What do you think of it??

By Foodpump (Foodpump) on Friday, November 12, 2004 - 05:45 pm: Edit

You can "turn off" the organizers by telling them you need at least 120 molds, which they will have to fork out for.

If you want to stay with Ice cream, you can go with a "Souffle Glace". This is basically a sabayon with whipped cream. Sky's the limit for flavourings, chopped caramilzed nuts, chocolate splitters, fruit, etc. For this you will need molds, but you can get these at your local Home Despot: Get a couple of 12'lengths of 3" PVC pipe and get them cut into 2" high rings. Cut sheets of Silicone (parchment/baker's) paper to fit in the rings, but 3" high. Before making the filling stamp out small pads of biscuit or cake to fit into the cylinders. This will stop the dessert from "skating" all over the plate when the plates are being carried out. After freezing, slip the rings off and store with the silicone paper wrapper in a crush-proof box (ie tomato box w/ lid) in the frezer. They keep for about two weeks in the freezer. You'd only need about 120 rings, and do 3 batches two weeks before the event. All you need is a 20 qt mixer, and maybe some squeeze bottle sauces for plating. The rings come in handy for indvidual cheesecake-lets, for the hot kitchen plating, and cold kitchen plating as well. Don't have a recipie right before me, know there's one in the C.I.A. book.

By Chefspike (Chefspike) on Saturday, November 13, 2004 - 12:50 am: Edit

ya, the Glace is a nice dessert.
but not in rings.
take the same pvc, in 4-5" dia. and cut the pipe lengthwise. equal halfs
get end caps for each end. but don't cut these in half.
serve slices, with a nice Japonaise biscuit(hazelnut) and stay away from carmel or simular heavy sauces.
serve with fresh fruit
after your filling has frozen, you can pre-cut and leave on the sheet pans.
you could float the slices on half thin ganache and half kinda thick fruit sauce.
#2, you can make a second japonaise and gind it fine and bread each slice or half of a slice for affect. you also could make a ganache and roll it into a thin roll, about the size of 2 pencils thick. this is placed in the glace mix in the middle, so once its cut you have that running down the middle of each slice.(like truffled pate' en croute')(sp)
garnish with chopped dried nuts and old dried cake mixed together. something light and dark for affect.
please, stay away from the mint.
if i think of more stuff i'll write it.
but this is cheap and not that much work.

By Chefspike (Chefspike) on Saturday, November 13, 2004 - 01:01 am: Edit

oh, sorry, its late.
the slices are served standing up.
flat side down.
which also means you could coat the pipe with whatever you wanted or use one of those squeeze bottle things. if your affraid of the slices sliding around, place them on the biscuit rounds.
for these rounds you pipe out the japonaise on paper, 2-31/2" dia. and when they are browned place a paper on top and another sheet tray on the paper and press down. allow to cool before removing from the papered tray.any broken pieces or left over is ground fine for garnish. or for the bread coating.

By Chefspike (Chefspike) on Saturday, November 13, 2004 - 01:10 am: Edit

i can give you flavor layers if you'd like but not until mon. or tues.
i'm shooting my movie over the weekend and i'm booked crazy.

By Foodpump (Foodpump) on Saturday, November 13, 2004 - 09:41 am: Edit

I once worked with a Scottish pastry Chef who used the regular grey plastic cutlery tubs for glace logs. You know, the kind with four half cylinder cavities. They work pretty good, and you can line each cavity with silicone paper, leaving about 1" on either side so you can pull the whole log out with out much effort

By Chefspike (Chefspike) on Monday, November 15, 2004 - 12:05 am: Edit

that would work, as long as they were NEW.
only they are wider than the 4-5" across, aren't they?
i forget.
FLAVORS........
first layer, chefgibzo's banana and carmel.
but real light, in flavor and color.
second layer, something with roasted nuts, hazelnuts would go great with your menu. roasted, nice and brown.
you wouldn't need a lot of pounds to get the flavor.
third flavor, CHOC. i love choc. on everything. even cig's. and with jack daniels.
with these flavors you can chance your sauces to fruit sauces.
or you could do all your flavors in fruit and make your sauces choc. and nut.

By Foodpump (Foodpump) on Monday, November 15, 2004 - 09:47 am: Edit

The cavities on the regular grey type cutlery tray measure 3"deep, 4"wide, and 10"long.

Assuming your slices were 3/4"thick, you would get 13 slices per cavity, at 4 cavities that would give you a total of 52 slices per tray. If you bought 6 trays you would only have to do 2 batches for the party.
Tell your F & B the idea came to you in a dream, and could you please hire more staff so you can go back to your old job...

By Chefspike (Chefspike) on Monday, November 15, 2004 - 10:54 pm: Edit

Cvincolorado, you need anything else?
let me know.

By Foodpump (Foodpump) on Tuesday, November 16, 2004 - 09:22 am: Edit

Here's the recipie for Soufle glacé in the C.I.A.'s THE NEW PROFESIONAL CHEF (pg 1059)

425gr / 15 oz egg yolks
225 gr/ 8 oz sugar
1 ltr/ 1 qt whipped cream
-combine yolks with sugar, whip over warm water bath until thickened
-fold in whipped cream
for every recipie add 285 gr / 10 oz of flavouring (ie nuts, chocolate, fruit, etc)

-fill in molds and freeze

If you use frozen egg yolks-which are cheaper and easier to use than separating fresh ones, don't forget to subtract 10% less sugar from the mix, this is what's put into the yolks to make them freezer stable.

By Foodpump (Foodpump) on Tuesday, November 16, 2004 - 09:26 am: Edit

Here's the recipie for Soufle glacé in the C.I.A.'s THE NEW PROFESIONAL CHEF (pg 1059)

425gr / 15 oz egg yolks
225 gr/ 8 oz sugar
1 ltr/ 1 qt whipped cream
-combine yolks with sugar, whip over warm water bath until thickened
-fold in whipped cream
for every recipie add 285 gr / 10 oz of flavouring (ie nuts, chocolate, fruit, etc)

-fill in molds and freeze

If you use frozen egg yolks-which are cheaper and easier to use than separating fresh ones, don't forget to subtract 10% less sugar from the mix, this is what's put into the yolks to make them freezer stable.

By Foodpump (Foodpump) on Tuesday, November 16, 2004 - 09:30 am: Edit

Opps, sorry about the double posting

By Chefspike (Chefspike) on Tuesday, November 16, 2004 - 09:07 pm: Edit

please don't use frozen eggs.
crack fresh ones.
christ.

By Chefgibz0 (Chefgibz0) on Wednesday, November 17, 2004 - 09:18 am: Edit

Ya know....I let you guys go so far and now I'z can't stands no more. When I put in that "dessert" I was atempting to put a spin on 'nanas foster with volume ease. But who saw it.......no one......shame on you Spike. Then yous guys had to go off on a rant with that "glace" stuff. All that fu fu crap. I'm suprised yous guys have not suggested sugar cages and shaped florintines or gelled fruit terrines with gold leaf as the center of your glace with mango gastrique....sheeeeeeees!!

By Chefgibz0 (Chefgibz0) on Wednesday, November 17, 2004 - 09:20 am: Edit

Sarcasim guys!

By Foodpump (Foodpump) on Wednesday, November 17, 2004 - 09:56 am: Edit

So you don't like frozen yolks, huh Chefspike? I gotta admit I don't like frozen eggs for breakfast, but frozen yolks are here to stay.

First off, I want to make it clear that I've got nothing against you, as a matter of fact I enjoy these postings and respect your experience and knowledge. It's alot more fun to have an arguement with someone who knows his stuff rather than explaining for the upteenth time to a freshly minted cooking school "Chef" how to put together a meatgrinder attachment, or why one shouldn't "speed shift" on the Hobart.

Getting back to eggs. Anyone who's ever worked at a Hyatt Hotel in the last 10 years knows the only fresh eggs are the hard-boiled kind. They just aren't allowed, think it had to do with something about lawyers and Salmonella.

Frozen yolks whip just as good as fresh, and don't need to be separated. This is important because of the time involved, and if it isn't done properly there's not much you can do with a tub of murky-looking whites with yolk mixed in.

As a bonus, you get Brownie Points when the Health inspector walks in. No more interrogations: "Do they come from a reliable source? Did you inspect each one for cracks, feces and debris?" I hate those guys...

Anyway I thinks we've flogged this Glacé thing to death, lets find something else to work on.

By Chefspike (Chefspike) on Wednesday, November 17, 2004 - 04:06 pm: Edit

no, the glace dessert is a good pick.
it will leave a "good fresh mouth" after that dinner. and it will be great with after dinner coffee, or even wine. ITS A GOOD DESSERT.
YOLKS.
yes sir, i've worked with frozen tub yolks before, have taught people in the shop how to use them. I know they are a time saver.
but gee wiz, if he or anyone for that matter can use fresh, than use fresh !
it would be the difference between, a chef getting or using meat that he would have to butcher or the pre-pack stuff at Ralphs.
I think. I don't do the meat thing so this example is the best I can come up with.
but you know what I'm getting at.
maybe its silly for me to hang on to doing things like cracking eggs.
Chefgibzo, that dessert is NOT FU FU.
charlie "wet pants" trotter is FU FU.

By Foodpump (Foodpump) on Wednesday, November 17, 2004 - 11:02 pm: Edit

Wasn't he (Charlie Trotter) an ex-Architect that still plugs for "Land-o-lakes" butter, the kind mixed with 51.25% regurgitated margerine?

By Chefspike (Chefspike) on Thursday, November 18, 2004 - 01:24 am: Edit

really!?
land-o-lake butter is crap?
I don't know what he is, but I don't like what he does to desserts.
Fu Fu.
all the way.

By Chefgibz0 (Chefgibz0) on Thursday, November 18, 2004 - 09:26 am: Edit

"Meat grinder attatchment"...I love it! As far as the eggs go.......I crack. Especially with dressings. Have you ever seen pasturized egg white after they have been open and sat for a few days? Reminds me of something that comes out of a three yr olds nose in winter. And the taste DOES get affected. As far a FU FU goes Spike. What is your definition of FU FU? I know you west coasters change the meanings of words to go with your silver screen lifestyle......Flatten out the fur Spike I just kiddin..lol.
P.S. Spike where is my email?

By Chefspike (Chefspike) on Thursday, November 18, 2004 - 10:55 am: Edit

"silver screen lifestyle".....I love this, if I don't find more work, me and my s.s.l. will be living in the car. LOL!

FuFu....lets see, more artsy than needs to be.
having lots of decoration to make up for the lack of taste.
decorating food to charge more money, commonly known as a "rip off".
there may be more, but i have to go.

What e-mail?...Did I forget something?

By Chefgibz0 (Chefgibz0) on Thursday, November 18, 2004 - 01:45 pm: Edit

Spike. I emailed you about coffee and Pinehurst. Did you get it?? And yes....glace is fu fu. Specially for 'nanas foster.
___________________
Does anybody know how hard it is to type with a peeled, left, middle finger tip?? OUCH!

By Foodpump (Foodpump) on Thursday, November 18, 2004 - 10:47 pm: Edit

I'd better watch out here. No, Land o'lakes puts out good butter, as it has for quite some time now. But on the other hand, a few years back, it heavily promoted a "new" kind of butter, one mixed with margerine, still with the distinctice "Land o'lakes packaging. Don't know if this particular type of butter still exists, if you can call it butter. Kind of like buying xtra virgin olive oil that was thoughtfully pre mixed with Canola oil for greater ease and pourability...

Yes, regular #12 attachment hub meat grinders. Hopefully, ChefgibzO, hopefully you have never suffered the thoughtless actions from your partners/ F & B, or H.R. people when it comes to the "field training mode" for the local cooking school.
At first, you politely decline the thinly disguised "offer" of kitchen staff, explaining that as understaffed as you are currently, you do not have the time to train green staff. A week later a body shows up, eyes and ears shut firmly, and a million questions. "Why can't we run knives throught the dishwasher?" "But the soup isn't really burnt, is it? Can't we save it?" Or how about: "This must be cheap chocolate, I was melting it and it turned to cement..." In regards to mixers, "Oh, we never had those kind of mixers at school", and always "I hope I'm not gonna peel onions/carrots, etc. the whole day." One of the bad things about being partners in a business is that you can't threaten to quit, which is what I should be doing instead of showing a "Chef" that he/she shouldn't be cutting 1/3 off the bottom of a carrot off before peeling it...

By Cvincolorado (Cvincolorado) on Friday, November 19, 2004 - 12:34 am: Edit

Hey guys, thanx for all the input. They have accepted the pork loin and lobster tail combo. As well as all the appetizers we proposed. Now I just have to figure the dessert. I really like the soufle glace idea. I ran it by the owner and he was intrigued. I have never made this before and have a few questions. If they are dead set on these chocolate molds can i pour the glace into them and freeze it. I think I can use the freezer at the local dairy distributors for storage for a day or two. Also, when i remove them from the freezer will they stay solid in the walk in for a few hours(I have lots of speed rack space in the walkin but only reach in freezers)or will they get sloppy fast. However it will be February and it should be cold enough in Colorado to keep on a speed rack outside for a few hours if i put a body bag over it to keep the snow off. Again thanx for all the suggestions. Chris

By Chefgibz0 (Chefgibz0) on Friday, November 19, 2004 - 09:10 am: Edit

"Cutting a 1/3 off the bottom of the carrot". Sorry Pump...but you got it easy. I deal with both ends being cut off before peeling. Now, I do not know about other Chefs but I tout the ideology of "natural" handles. i.e. carrot tops, only one end off a cuc before cutting, onion root, celery root. This gives a person the "natural" handle to hold on to and leaves less waste cuz they cut off the end, are holding product and throwing it out when the knifes comes too close to their fingers (which is another story all together why college grads do not know how to hold a D@#n knife!) I still see the finger on the rib of the blade thing from top college grads!

The soup isn't really burnt, is it?.......way too funny!! Starting a new thread in the Great Hall just because of this!

By Foodpump (Foodpump) on Friday, November 19, 2004 - 09:50 am: Edit

Getting back to the dessert... Yeah, the chocolate shells would be fine to fill with the glacé mix. If you want to buy yourself some cheap insurance for the glacé not melting before hitting the tables, you could add a little gelatine (dissolved and melted) to the mix before freezing.

By Chefspike (Chefspike) on Saturday, November 20, 2004 - 09:52 pm: Edit

you mean add the gelatine to the yolks, right?
and if you want to make it thick and stand up strong, just use egg whites, NO CREAM.

By Foodpump (Foodpump) on Sunday, November 21, 2004 - 04:43 pm: Edit

I never though of that, usually I add it to the sabayon before adding the cream. I'll try that next time.
In one of the place I worked in, the pastry section was a looong way for the servers to pick up, and stuff like Glace, sorbet palettes, and other frozen items would melt before the waiters got it to the table, especially in summertime.

By Cvincolorado (Cvincolorado) on Monday, November 22, 2004 - 01:55 am: Edit

Well I made the glace yesterday. I used the recipe you posted Foodpump, thanks. I flavored it only with Gran Marnier and vanilla. It came out killer. However it did get soupy very fast out of the freezer. But the flavor and texture were beautiful. It seems to me that to make logs and slice them,I would almost have to work in a freezer or atleast in the walk in. I think I will have it easier if I freeze it in these chocolate molds with a few fresh raspberries in each and then just plate and serve with some sort of sauce and/or garnish. I will try a batch tomorrow with the gelatin. Spike you mentioned using egg whites as I saw alot of the recipes I pulled up on the internet used. But no cream? Could I just do the same recipe I used and whip in a few whites to stabilize?

By Chefspike (Chefspike) on Monday, November 22, 2004 - 08:23 pm: Edit

Cvin, I looked at the above recipe and why not just replace the cream with the whites. You may have to add more flavor cause I think the whites will "thin it" more than the cream does.
When you use the gelatin, if I may sujest something, if you have sheets of gelatin, for the above recipe use 2 sheets and see how it comes out. I perfer a little more gelatin in my products because I feel i can add a little more whites, so I don't get that "rubber" affect that sometimes you see in gelatin products.
Also, you don't have to freeze the product when you use gelatin and that makes for a less crazy dish-out. you can dish the dessert and rack it, then add the fruit, sauce, ect just before pickup. Allows you to serve a fresh looking-just dished dessert.
Please let me know how that works.
Foodpump.....when you add it to the yolks, it allows a better or more stable "tempering".
Yolks always, ALWAYS come up higher in volume when you heat to a "wrist temp" over water before you whip them. This process also allows the yolks to come up a second time on # 2 speed.
Once the yolks have peaked in volume on # 3 speed(hobart, table top)you turn the speed to # 2 and whip again until they peak again. Makes them stronger and less likely to break down. It also gives them a better relationship with the whipped egg white.(providing that not too little or too much sugar is used in the whites)
I hope thats not confusing.
I love this sh*t !!!
Maybe foodpump and I will just come and do the dessert for ya?...I'd like to go to those hot springs down there in the southern part again.
Those sulfer srings?

By Foodpump (Foodpump) on Monday, November 22, 2004 - 10:51 pm: Edit

Thanks for the pointers. I've watched older pastry chefs use the trick of beating again on #2 speed, but they refused to tell me why,and just flashed me a grin.

By Cvincolorado (Cvincolorado) on Tuesday, November 23, 2004 - 12:59 am: Edit

Chefspike, please excuse my ignorance as I am far from a pastry chef. I only whipped the yolks while over the water bath. Should I then place them in the mixer once they are at proper temp? Then fold in the whip cream.

By Chefspike (Chefspike) on Thursday, November 25, 2004 - 01:21 am: Edit

Chef, Ignorant you are not.
yolks in mixing bowl, like a 20 qt. hobart.
place bowl into warm-hot water.
stir with your hand until warm like your wrist or arm pit.(89 degrees?)
take out of water and whip on # 3 speed, adding sugar as you go, and until they peak in volume and height( you will see a high mark on the side of the bowl, just above the yolks)
add the gelatin and continue to whip those puppies on # 2 until they peak again.
remember, no cream, just whites.
Foodpump....Are you calling me "old"?
you know, Manny is older than me, so's George and ChefTim, those guys are like really old !
they knew Escoffier!!! HaHa.