Thanks a lot for your replies. Tomorrow i work so i will speak to my chef.
Suzanne: The majority of white people in Houston do not speak Spanish. I do watch when the dough is being made and i do ask the baker questions. Some of our breads use instant yeast that we don't soak. Some of the yeast is soaked in warm water but its always the same instant yeast. Also, the baker uses water with a lot of ice in it when he pours in the water. I have asked him why we do these things but i don't understand his explanation. What is the correct temperature that water should be when baking? He might be doing this in order to balance temperatures between the melted butter and the water? . Also, when we do pastries such as cheese cakes, and creme brulees, cakes...it's all made the day before and the put in the cooler, so i never get to see how its made and learn to do it on my own. These are the kind of problems i'm having at work
Anneke, I'm going to post another thread cause i want you to explain your quote about hotel cooks.
Ron  |