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Originally Posted by Frayedknot  Well this is my first post on this forum ( I have been "lurking" for a while.. yep this forum is amazing) Well PLEASE treat me nice!!  I am a baker in a "upscale grocery" as well as a student in a continuing ed school (at 51 yo) here in SC. My passion is in the "food" if you will. This forum can be very intimidating, but very informative so please bear with me. Hopefully, with some help here I can be a better professional. Yep I am comming from another career (retired, not to be confused with "nothing better to do") and attempting to establish myself (to myself) as a "baker", I do not feel that I have a "grip" on the "educated" side of things YET.. yes the passion is there.. but I continue to work on that. I am confident "that" will come. I have some questions that I can not find in the "text books" (got Bo Friberg"s book (Pro Pastry Chef) in my stocking.. nice size stocking eh??) The questions are:
What is the proper way to "season" a channel pan or any baking sheet pan for that matter? I have spent several hours trying to get the "yuck" (old spray non stick) off of the 3 channel pans, and flat sheet pans. I continue to fight with the "others" I work with about this. I guess it is a matter of "how one carries one self". My clothes are getting ruined as a result of the "old yuck". I would be embarrassed if another professional walked in and saw "my" bakery...the senior guy "could care less" ...he has told me he is there for a paycheck. (might have something to do with why "I" have been chosen to start the scratch program at work) I am passionate about my work!
Thanks in advance.
Another "issue" is the "wet" bottom of the baked product as they cool to be packaged. How does one deal with that? Other than turn the product over to cool.
Any comments would be appreciated.
Thanks in advance for opinions... |
Iv just come on board also and i know what you mean by intimidated Frayedknok, iv been reading up on some of the discussions (that some of you guys )about the difference between sugar and isomalt , and it goes to show you how much other people know and how little you know.Im doing a report for college about them both and research on the web got me to this sight.So hello all.
But i am very involved with the pastry end of things and i love to talk about it and read about new ideas, here in Ireland we have just got the magazine chocolater and its really good.
look forward to some chats