Previously, I had posted twitter rushes from Will Goldfarb. I have 2 more to add to that, and most of the tweet/recipes are related to the recent R4D PoP-uP dinner here in Miami. Twitter does provide a great forum for modern recipes with simple amounts and abbreviated ingredients. The processes are usually understood or implied, but I can say firsthand now that Will's processes are very detailed... and that will be part of the hit or miss experimentation for those who don't have the extra info. Twitter also lends itself excellently to the way Will thinks... quick bursts of information flying at you with incredible speed.
I was excited to have copies of all of the night's recipes beforehand when Will prepped in our kitchen and I was lucky enough to assist with a handful of the preparations. I wanted to share this valuable information, and now that he's tweeted it out... it's public domain! Thank you for the generosity, Chef! These recipes are required for anyone working in pastry, but the techniques go beyond that. These can be adapted to many different flavors. I can say, again firsthand, that the textures are purely amazing on most of them. Download these and save them. If for nothing else but the additions of Will's recipe amounts for sorbet and ice cream stabilizers (mix these with a little of the sugar in the full recipe before adding in to your ice cream/sorbet base for a much smoother effect... advice from Will).